Brunch at the Spring Hill Cafe. Today it's pretty calm. Sometimes it's like Sound Bites in Ball Square on a weekend morning during the school year.
One of the things I've been doing lately (and I'll get into that later) is try to eat differently (and, hopefully, better). This has led me to cutting out all grain products, as much sugar as possible, caffeine, alcohol...essentially a sort of liver cure/metabolism helper sort of deal.
My normal breakfast of an egg or two, some meat and a salad is normally pretty good. It does get monotonous sometimes, though. Today, just couldn't stand another egg and really wanted something creamy and dessert-y. Came up with this adaptation of a lovely, luscious shake from my favorite Vietnamese restaurant (which normally uses sweetened condensed milk, more cream and comes topped with whipped cream and a maraschino cherry). Am so happy with how it turned out:
1 ripe Haas avocado
1/2 c kefir or buttermilk or a mixture of 5-6 yogurt and 2-3 T water
4 ice cubes
1T coconut oil (if you have it)
a splash of cream or half and half
sweetener of choice to taste, if desired
Peel, pit and cut avocado into 4-6 pieces. Put in blender with all other ingredients and whizz away until smooth. Drink down immediately.
Optional - if you'd like a bit of extra protein and this doesn't give you the heebie jeebies, toss in a raw egg. You can buy them pasteurized nowadays, or, if you can't find them that way - just dunk in boiling water for 30-60 seconds. (I have found that about 40 seconds works for me. Beyond that, I usually end up with a semi-poached egg.)