More Mexican Everyday by Bayless Rick

Author:Bayless, Rick
Language: eng
Format: epub
Publisher: W. W. Norton & Company
Published: 2015-04-26T16:00:00+00:00

BREAKFAST ANYTIME

Spring Green Licuado

Stone Fruit (or Mango) Licuado

Carrot, Beet and Orange Licuado

Xoco’s Granola

Open-Face Red Chile–Chard Omelet

Open-Face Squash Blossom Omelet with Charred Tomato, Chile and Goat Cheese

Open-Face Egg-Chorizo Tortas

Cornmeal Pancakes

Butternut-Pecan Muffins with Brown Sugar Crumble

Horchata French Toast

Spring Green Licuado

Licuado Verde

This licuado walks that tightrope between fruity-sweet and herby-savory. If you want it to tip more savory, replace the pineapple with cucumber (peeled or not). An equivalent amount of green apple can replace the pineapple, too. If you want it to be a little spicy, add a small piece of health-promoting ginger. And speaking of health, it’s very popular in Mexico to add the common nopales (prickly pear cactus paddles) to this kind of licuado, nopal being one of the most effective natural ways to regulate blood sugar levels. One substitution not to make: red chard for the green stuff—it turns the licuado a murky gray color.

Serves 4

2 cups cored, peeled, cubed (½-inch cubes) pineapple (you’ll need about ½ of a sweet, ripe pineapple)

4 cups loosely packed sliced greens (in Mexico cooks typically use fresh alfalfa, but the drink is great with green kale, spinach or green chard; you’ll want to cut off stems and thick central stalks)

2 tablespoons loosely packed roughly chopped herb leaves (I like mint the best, but some people prefer cilantro or parsley, or a combination of all of them)

2 tablespoons fresh lime juice

2 tablespoons sugar or agave nectar

In a blender combine the pineapple, greens, herb leaves, lime juice and sugar (or agave nectar) with 1½ cups water. Blend on high until the greens are pureed, about 1 minute. Taste for sugar; if your pineapple isn’t very sweet, you may want to add a tablespoon or two more. Re-blend the mixture to dissolve the additional sugar, then strain the licuado into glasses filled with ice and serve right away. (This licuado starts to separate shortly after blending; a brisk stir will bring it back together.)

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