Friday, April 19, 2013

Strawberry Lavender Smoothie

Smoothies are a perennial favorite.  They can be made with just about any fruit or vegetable if you have a strong enough blender.  I like adding herbs and spices to my smoothies to add a little zing.

Today's recipe for Strawberry Lavender Smoothies is simple, delicious, and healthy, too.  I used English lavender from my garden, and I pulverized it in spice grinder.  If you don't have a spice grinder, you can do this with a mortar and pestle.

Most varieties of lavender are edible, but not all of them taste great.  Some varieties of lavender contain camphor which may give off flavors to your dish.  English lavender is the most popular culinary variety, but there are many others, too.

For 2 generous servings:

1 generous C washed, hulled and coarsely chopped strawberries
2/3 C plain yogurt
3/4 C milk
6 ice cubes
1/4 t finely pulverized English lavender
2 T honey or to taste (optional)

Put all ingredients in a blender and blend on high until smooth.

For a thicker smoothie, use more yogurt and less milk; for a thinner smoothie, more milk and less yogurt.

I prefer to use plain yogurt, but vanilla yogurt would work fine, too.  There's probably no need to add any sweetener if you use vanilla yogurt.

Today's bounty included:

From County Line Harvest:  Romaine and Bloomsdale spinach;

From Jimenez Family Farm:  Carrots, strawberries, cilantro, dandelion greens, lacinato kale, beets, and cabbage;

From Rancho Santa Cecilia:  Golden Nugget mandarins;

From Sun Coast Farms:  Asparagus and dried pinto beans;

From Silver Lake Farms:  Chives, sage, rosemary, sorrel, mint, and cilantro.