Our Galapagos Adventure: Part 2A - Featuring Isla Santa Cruz

Blogger's Note: I think I did it again. The article is too long and I need to divide it into two. Let's blame the pictures... they make it seem longer.

From San Cristobal, we made our way to Isla Santa Cruz.  I was looking forward to settling in one place for a while. Frankly, from San Francisco, California to Mexico City to Quito to the islands, I feel we've been on the road a lot. It's like that movie - Planes, Trains, Automobiles, and Ferries (well, no trains -- we did not take the San Francisco BART). Anyhoo, we had three days in Santa Cruz, so I was looking forward to some chill time -- and do some laundry.

Travel. Traveling from San Cristobal to Santa Cruz was via inter-island ferry. If you like roller coasters, this ride may be for you – unless you don’t like long roller-coaster rides, like 2 hours. Initially, I made the mistake of looking at the water. I love the water, and the waves were mesmerizing. An hour later, I almost used up the ginger candy that I brought for motion sickness (*sigh*). 

Hubby said that it’s a good clue if they started handing out black garbage bags (for sea sickness bags) before you leave the dock. Actually, there were only a couple of incidents in our three ferry rides and it did not include me, so it was not too bad.

The Island. My first impression of Santa Cruz in Galapagos was it was like Santa Cruz, California. The only thing that could have distinguished it was the statue of a Golden Iguana greeting us off the pier.

Santa Cruz is the most populated and busiest island in the archipelago.  It's the Gathering Place -- similar to what O'ahu is to the Hawaiian Islands.  As the ferry approached the dock, we can see huge live-aboards for island hoppers. Clearly, this island grows in population during the peak season.

Off the pier, Santa Cruz seemed like a funky beach town busy with tourists and locals. The streets were filled with dive shops, shops, and busy restaurants and cafes. It had its share of loud music and vibrance.  The energy level is higher here than in San Cristobal -- it feels like a party. 

The guides also seemed to be a bit more sophisticated, more worldly -- and using their mobile devices more often. Our guide manager, Marie, even had our names on her iPhone instead of the usual plastic sign.

Accommodations: After about a 10 minute ride through a series of one way streets, we finally made it to our hotel, Isla Sol in Avenida de Charles Darwin. The “Avenida” was one way, maybe 1 and a half lanes with a bicycle lane. The lobby and restaurant was overlooking the bay and had a great view. Unfortunately, we were across the street but had quieter rooms.

We were also on the quieter side of town (which we later learned was only 5 blocks from the pier). Our side of town was somewhat more sedate, but it still had its share of souvenir shops and restaurants, most of it upscale. It seemed more like Kona-Kailua in the Big Island of Hawaii– except that it had iguanas, frigate birds, and big pelicans. It was actually very relaxing.

That said, most of the hotels we stayed in the Galapagos do not have elevators, so be prepared for stairs after a long workout day. The reason for this is energy conservation - Elevators take up a lot of juice. We were on the 3^rd floor (actually, what they called the 2^nd floor), so our legs got "stronger." I'm inspired to take the stairs again back home. I stopped a year ago because of injuries, but now its time to restart.

Our room did have a TV, but it did not seem to work -- all we got was static. Honestly, I think there was a missing connection. It did not matter since we received updated news via our phones. Speaking of, WIFI was available but very slow and with the Instagram very data intensive, your posts may be cut off or it takes time. That said, I did manage to post daily mostly while I'm resting and to force myself to practice Spanish. I suggest limit yourself to one or two photo posts to not suffer my fate: my 8-photo Christmas post was cut off.

For water, tap water is NOT drinkable. The island had brackish water, so drinking and even brushing your teeth with tap is out of the question. Our hotel provided us with our own reusable water bottles which we used for the rest of the trip. I guess providing reusable water bottles discourages using more single-use plastic. Our hotel also had water dispensers on each floor for hot and cold water. I know the water is safe because I've seen guys hauling bottles up the stairs and removing the cap. Oy! 

Food. Our hotel had an extensive buffet breakfast – eggs, cereals, breads and fruit. Due to my medical restrictions, the only thing I could enjoy were coffee (or tea), bananas and the fabulous view from the breakfast area. However, because of the hotel’s central location, I was able to get breakfast treats from 1835 Coffee Lab like their gluten-free almond coffee cake. That was delicious and quite filling. Unfortunately, I did not get a chance to take a picture of it, because I was eating along the way.

For lunch and dinner, our agency provided pretty excellent options which is great for a foodie like me. We usually had 2 to 3 courses for lunch and freshly prepared. We even had lunch aboard the Santa Fe Yacht.

On our first two nights, we had dinner at Almar, a high-end restaurant in The Red Mangrove Lodge. It was about a 15 minute leisurely walk from our hotel. The restaurant was beautiful, a bit avant-garde, and featured a deck overlooking the bay. Unfortunately, we could not see anything at night.

The food at Almar was excellent. On our first night there, Hubby and I had Lechon (pork) and Lomo Encantado (steak), perhaps because we already had several days of seafood. However, after learning that Almar is known for seafood, we "forced" ourselves to have fish and shrimp the next evening.

The wine selection was excellent, but the desserts need a little work. Service was very good, but can be somewhat snobby. I wonder if it's because "we did not dress the part" (we packed very light) or we were "sent by the travel agency" and the servers did not think we're sophisticated food people.

On our third night, we dined at Nuovo Il Giardino, where we were treated to a fabulous three-course meal. Since it was Christmas eve, I had ham for the appetizer. One bite brought back to Christmas eve at my grandmother's home in Manila. We both had fish for dinner and enjoyed guava cheesecake with frutilla and an apple crumble for dessert. Our dinner also included a glass of wine each. We opted for the white wine from Argentina - it was a great match for my ham, Hubby's lobster quiche and our fish risotto. Just perfect.

 

Of the two, I think my favorite is Il Giardino because of the friendly atmosphere and service. It was more casual than Almar, but very comfortable. Since it was on the second floor, it was almost like a tree house and gave a unique ambience. The dining area had good view of the avenida even in the evening, perfect for people watching.

One important note: not once did we get sick on food and water. Perhaps its because we have learned in the past to be careful (remind me to tell you the Alpaca story from Peru). Although we brought water purification tablets, we never used them. Fatigue, on the other hand, was a different story -- hence resting.


Next up: The Tours

Related Posts:
Isla San Cristobal

Our Galapagos Adventure: Part I - Featuring Isla San Cristobal

Over the holidays, we spent almost two weeks in Ecuador, primarily to visit the Galapagos Islands. It was absolutely magical – to be surrounded by so much nature – in one of the special places in the world.

Seeing marine iguanas, gigantic tortoises, and sea lions in their habitat was just amazing. Add to that the multitude of birds, including the elegant frigates (in flight), huge pelicans and even those boobies with blue feet (and red too), the magic increase tenfold. 

I decided to write about our experience because we did not find a lot of information on the web. While our travel agents gave us as much info as possible, the descriptions were mostly one or two sentence descriptions, max 3.  I had to cross-reference with guidebooks to make some refinements due to our limitations.

That said, I am splitting this guide into three parts, each part concentrating on an island. I did not expect to write a lot, but my initial draft was rather long. There was just so much to share – mostly good, but also some suggestions.

Delivering it in three parts will give me time to edit it in pieces. Oh wait, it may actually be four because the food article is separate (This is a food blog after all). OK – I may write five because I may want to do a piece on Quito. That’s more fun writing than I’ve done in a year.

Hope you enjoy my adventure with me and Hubby.

Isla San Cristobal

Anticipation - Travel To The Islands. Our travel to the Galapagos from Quito was pretty uneventful. We were escorted to the airport by our guide Tony. Tony guided us through the maze and possible bureaucracy of the airport. 

Entry to the Galapagos is through its own special gate,  Tony, who we think knows everyone in the airport, helped us with everything: the check-in, including our carry-ons (Gracias, Tony) and fees. You need $20 per person in Quito, then $100 per person when you get to the Galapagos.

The flight was about three hours in total, including a 40-minute stop-over Guayaquil. Unfortunately, you really cannot leave the airplane, but 40 minutes really go by fast. With a guide, airport pick-up was relatively easy. We did have to wait for our ride and almost missed lunch.

The Island. Everything is San Cristobal was close together. From the airport to the restaurant was probably a 10 minute ride through paved (barely) two-lane roads.

From the hotel to the restaurant, it was probably a leisurely 10-minute walk. We passed by souvenir shops, other hotels and it was very pleasant. It had a low-key beach town vibe, similar to Half Moon Bay in California.

We also went during Christmas, so I think we ran into a town fiesta. The town center was filled with people in various Christmas costumes. Then, the town priest came and led everyone to a gathering hall. It was pretty neat and gave us a local touch.

Accommodations. We stayed at Casa Opuntia – named after the prickly pear cactus that grows on the islands. I loved our hotel. It was Mediterranean style and near the beach. Our room had a great view of the pier. You could hear the sea lions barking and see them playing in the water from your room. It was just so calming. If I had a choice, I could stay in San Cristobal one or two more days. It was that relaxing.

My husband thought it might be worth mentioning that there is no television set at Opuntia. In fact, in any of our hotels, we either had no TV or a non-working one. I did not really miss it. That said, we had OK WIFI – which is something that I did not expect at all. That is actually what I did in my “rest” time: Post on the ‘gram to practice my Spanish.  My other pastime was to listen to birds – so soothing.

Food: For lunch and dinner, we enjoyed our meals at Giuseppe’s. It’s a wonderful cozy Italian place. We were warmly welcomed and enjoyed generous portions of polenta or pasta with seafood and wonderful desserts. The seafood is so fresh. As Giuseppe called it – it’s “Sea to Table”.

Guiseppe's desserts were usually rich cream-based that sometimes feature local fruits: maracuya (passionfruit) mousse (shown below), rich ice cream with lucuma, or affogato - simply rich vanilla ice cream with a shot of espresso. I just had to be cautious because I am somewhat lactose sensitive.

Our hotel, Opuntia also had a fabulous breakfast. Unlike the usual buffets, they have covered food. I think primarily to prevent Darwin’s moochers aka the finches from getting the food. A very beneficial side effect is that it’s healthier for folks with immune system issues (again like myself). They also provide omelettes from scratch – delicious.

Tours: We really only had two half days in San Cristobal. The itinerary for the first day was to go to Cerro Tijeretas, Punta Carolla Beach and the interpretation center. We were expecting a ride, but it ended up being a long walk. We walked through the sea lions beach next door to Punta Carolla and up the hill. Since we are slow walkers, we only had 10 minutes at the interpretation center. Our guide was kind enough to call for a taxi to go the back of the hotel.

The itinerary for the next morning was going to the Centro de Crianza de Tortugas Terrestres or Tortoise Breeding Center. This was quite a ways from town so we took a taxi (whew). Although we went between wet and dry season, it also started to rain. We later learned that this is expected since each region in the islands have their own microclimate. The climate is different from the coast to the highlands. No app can accurately predict the weather. One guarantee though: it's always cooler in the highlands.

At the center, we were greeted by one of the gigantic occupants. At first, I thought it was a statue, but he started moving his head. It was my first encounter with these gorgeous creatures, and I was in awe – it’s like being in a Spielberg film in real life (a choice between Jurassic Park or E.T.).

The tour of the facility was about an hour.  We saw tortoises of all ages – including 1-2 year olds. The walk is fun but can be a bit challenging, since it was through rocky and muddy paths. Through the walk, you will encounter many of the Centro’s residents. So watch out for those rocks. It may end up moving.

Our next stop was supposed to be at Junco lagoon, but the visibility was not the great due to the weather. We ended up having great Ecuadorian coffee and homemade chocolate bread at El Ciebo (Food, as you know, is one of my favorite subjects, so this was great). We also drove away from the rain and enjoyed an hour or so at Playa La Loberia looking for iguanas. Our guide was big on removing plastics from the beach so I helped him pick up those pieces (that is my wheelhouse, as well).

Points of Improvement

Our experience at San Cristobal was actually pretty good and proved to be a great start to our Galapagos experience. We had few complaints, but here are some points for consideration.

• The end of the tour was a bit awkward.  Our lunch seemed to be rushed by the guide manager so that she can show us the office where our luggage was stored. I feel that this was not needed because everything was close together and the office was across the street from the dock. A better approach may be to give us a map to the office or show it to us that morning. We had one and a half hour that we could have used to take a more leisurely lunch. We just spent it in town walking around (which is something that we frankly had enough of).

• I think the 4-hour walk on the first day was a bit extreme. Granted, it might have taken less if we did not travel all day from California just the day before (and also from Quito that morning).  We would have paid extra if we had a ride from the hotel to the interpretation center and back, just for convenience. The walk from the beach where the seals were to the Interpretation had very little value-add. It was also in the middle of the hot Ecuadorian sun (uh, it's at the equator).

Hasta luego!

Tour provider:

•  Galapagos Travel Center
•  DARScuba, Av. Charles Darwin, Puerto Baquerizo Moreno, San Cristobal Island, Ecuador (Booked through Galapagos Travel Center)

Related Links:

• Featuring Santa Cruz
• Exploring Santa Cruz

Himalayan Cuisine Series: Bhutanese-Inspired Spicy Chicken Stew (Inspired by Jasha Maroo)

Christmas Eve 2017. It was a cold rainy winter night. Not only was it miserable outside, but we were equally miserable. Both Hubby and I were both sick with a bad cold. Not a happy household… I was recovering, but I gave the cold to my husband.

Fortunately, I was well enough to go to the store and get provisions. I was just thinking chicken noodle soup, but then I remembered the recipe for Bhutanese Chicken Stew. I saw that recipe when I was collecting recipes for Thanksgiving. The recipe was easy enough that I can prepare it for the night. Being a stew, I imagine the prep was not too bad, esp. for a recovering sick person.

We also still have onions, tomatoes, ginger and garlic – perhaps because Hubby made chicken soup the other day for me when I was at my worst. I just bought chicken, chilis, cilantro and more chicken stock to add to the dish. I believe this dish was not meant to be brothy, but hey… I need soup too.

Since I was more a dish that I prepared almost “on the fly” and when I was recovering, I really do not have much intro… I just wanted soup and had inspiration. So, here’s what I have for now. Let me know what you think.

Bhutanese-Inspired Spicy Chicken Stew

Inspired by Jasha Maroo

Based on https://whattocooktoday.com/bhutanese-spicy-chicken-stew-jasha-maroo.html

Ingredients

• 1 1/2 lb boneless skinless chicken thighs, cut into 1-inch cubes
• 1 medium-size leek, cut into slices
• 1 large tomato, diced
• 1/2 onion, peeled and chopped
• 4 cloves garlics, peeled finely minced
• 2 Tbsp of ginger, finely minced
• 4 chili peppers, seeded if you like and cut into small pieces
• Salt to taste
• 3 cups chicken stock (use less, if you don’t need that much broth)
• 2 Tbsp of oil
• 1 small bunch of cilantro leaves, for garnish
• lime or lemon slices (optional, for garnish)

Directions

1. Preheat pot and add in oil. Add in the garlic, ginger, onion, chili, and leeks. Stir-fry until the vegetables are soft (I add a bit salt and pepper at this point to sweat the vegetables).
2. Tip in the chicken and tomatoes and continue to stir-fry until the chicken started to turn opaque in color (I add a bit of seasoning here too).
3. Pour in the chicken stock and bring to a boil. Lower the heat and cover with the lid and let it gently simmer until the chicken is cooked through.
4. Serve warm with a bowl of steamed rice. Garnish the stew with cilantro leaves. Add a squeeze of lime or lemon for a touch of freshness.

Verdict

I love this dish, love the simplicity and spiciness of the stew. It is very characteristic of the cuisine of Bhutan.

I could not call it Jasha Maroo because Jasha Maroo usually uses red peppers (I found out after looking at Instagram – doh!). I used green because those red peppers looked threatening. I also made this stew extra brothy on purpose because of the cold night. Traditionally, the recipe only uses 1 cup of broth. I think I stopped myself from pouring the entire container.

In subsequent servings, I did my “thing” of adding lemon or lime during serving. This really adds a touch of freshness and citrus note to soups or stews, since they usually cook for a while (I think this took about an hour, maybe a touch more).  I think of it as the “Asian” gremolata (without the mincing). Adding lime did add some Southeast Asian notes to it… but hey, it’s one big world.

Our Himalayan-themed Holidays: Phaksha Paa

Well, we just got done with another Holiday season and another cooking adventure. Hubby and I usually take advantage of the holidays to enjoy time together and experiment on cooking.

This year, since we enjoyed a great trip to the Himalayas over the spring, we decided on a Bhutanese themed holiday. Our Thanksgiving menu was composed of dishes from Bhutan and India with influences from Nepal.

Since its Thanksgiving, I did want to add an American flair to some of the dishes. So, I decided to add some traditional Thanksgiving ingredients to these Himalayan dishes. I added butternut squash to the Kewa Dashi, a potato and cheese stew. I also wanted to find a turkey drumette or leg for the tandoori, but good luck with that around Thanksgiving. I ended up with homemade Tandoori Chicken... another first for me.

 

The only one close to the original is the recipe below: Phaksha Paa or Spicy Pork Stew. It’s actually the reason that I am starting with this one since the flavors are pretty good. The other dishes were good, but still in progress. The one ingredient that I had trouble with is dried pork. Since neither my Hubby nor I tasted Bhutanese dried pork in our travels, I’m not sure what it tastes like. Reason is (nfortunately or fortunately) I am primarily vegetarian when we travel, due to health reasons.

The only substitute to dried pork that I can think of is good ole jerky. With gourmet jerky now available, I have many options for meat. I can even can use tofu jerky. However, I decided to stick to pork jerky which I thought would be very appropriate. Also, since jerky can be considered native to the American continent, I think this would be a good American touch (Although I think it originated from the Quechans in South America where my other favorite cuisine comes from).

The Bhutanese are also known for using a lot of chilis in their cooking. I read that chilis are considered a spice and a vegetable. I have seen our driver have chilis and rice for lunch and he was enjoying it. If it were me, my tongue would be on fire at first bite.

Because I did not know what would best match Bhutanese chili, I used three different chilis on each dish for variety. For the pork stew, I opted for fresh serrano peppers. For the other dishes, I used the lovely Merken Spice (from Chile) for the Cheesy Potatoes to give it that smoky spicy feel and cayenne for the Tandoori Chicken.

Since Bhutan had the advantage of having an abundance of farms and the availability of fresh vegetables, I also used a lot of vegetables in my pork stew. I figured that this would be appropriate and could double as our veggie dish as well.

Lastly, I took advantage of fresh meat we get here. I realized that in Bhutan, they may not the same quality of meat like here in the US. Bhutan is a Buddhist country so they do not kill their meat, and meat is usually shipped from India or Nepal probably. Such distance would require good storage and possibly freezing and preservation. Perhaps that is why dried pork is a delicacy in Bhutan.

Here's the first installment. Give it a try and let me know what you think.

Phaksha Paa (Bhutani Pork with Radish and Bok Choy)

Based on recipe from http://ediblyasian.info/recipes/phaksha-pa
Recipe documented by Susanne Waugh from conversations with the Queen mother and the royal chef.

Makes 6 servings

Ingredients

• 1 pound boneless pork shoulder, cubed 1” by 1”
• 2 cups of chicken broth or water
• 4 T unsalted butter (1/2 stick)
• 1 medium onion (about 4 ounces), peeled and diced
• 1 medium daikon or white radish (about 3 1/2 ounces), peeled, sliced into disks.
• 1 1/2 serrano peppers, seeded and sliced
• 3 heads bok choy (about 3 pounds total), stems removed and leaves cut into 1/2-inch strips
• 6 ounces pork jerky, julliened (I used Krave)
• Fresh ginger, peeled and minced (or crushed in a pestle and mortar)
• 1 large fresh pepper, seeded and cut into julienne strips (original recipe called for green pepper, I selected red for color)

Directions

1. Season the pork with salt and pepper.
2. Melt the butter in a large saucepan. Brown the pork cubes. Set aside.
3. Sweat the onion, serrano pepper, and daikon.
4. Add pork, onions, serrano peppers and daikon in the slow cooker. Add chicken broth and simmer over low heat until the pork is just tender.
5. Add the red peppers and bok choy (You can add the peppers first, then the bok choy).
6. Add the ginger and dried pork to the stew and simmer over low heat until heated through, about 5 to 10 minutes.

Verdict

I love this dish. The flavors are excellent. I turned the spice level down a couple of notches, so my husband can enjoy the dish. He did say that I can turn it up a little bit (maybe add one more serrano or keep some of the seeds).

The author of the recipe, Susanne Waugh, was right. The addition of the pork jerky gave this dish an addicting sweetness. I even topped it with more jerky for texture. 

This dish is also easy enough to prepare that we can add it to our weekly rotation, especially when the slow cooker is used. I think this one will find its way into our menus this year. Yum!

Can You Granita This?

Cold Brew Granita

We’re currently having a heatwave… no, not a tropical heatwave (Oh gee, I just dated myself). Tropical heatwaves might be more welcome because in that situation, I am envisioning that there is a beach and tropical cocktails involved. 

That is not the case here... we have this dry desert heat in this place that we call Northern California. AAAARGH! I am treating this as an emergency situation and opting to mostly stay inside – similar to house arrest. In this sweltering heat, I find myself thinking about cool things to keep myself from mental heat exhaustion. Things like shaved ice, winter ski trips, Jokulsarlon Lagoon in Iceland, or even watching Game of Thrones when they go North of the Wall (oh wait, that's Iceland too).

I also found myself looking back to my summer of granita and sorbets, more specifically – making my own granitas. I never made granitas before this year -- maybe because I had some free time last summer or just time to rest my mind, expand my horizons and had a chance apply what I have read.

It all began with a Strawberry Lemonade Granita. I had some left-over Strawberry Lemonade from Sauced BBQ.  After my free refill, I felt full so I opted to bring the rest home (along with half of that yummy baked sweet potato, but I digress). I intended to enjoy it through the rest of the day, but looking at the cold beverage and its gorgeous pinkish color, I remembered reading about how to make granita: put the selected beverage (preferably very sweet) in the freezer and “agitate” occasionally. The lemonade was indeed very sweet and that is why there are some left-overs. Seems easy enough... since I was home for the rest of the afternoon, I decided to give that a try. Also, it was a different way to use leftover juice.

I loved the results. I was hooked.

From that time on, I started playing “Can you granita this?”. Cold Brew Coffee was my next victim (first picture above). I found a recipe for coffee granita from Martha Stewart and started with those proportions. I typically cut the sugar by a third: so instead of 1/2 cup of sugar, I used about 6 Tablespoons for 3 cups or 2 T per cup. I still thought that it was a bit excessive, so I ended up using less (Please sweeten to your liking. I was tasting it, i.e. caffeinating, as I add sugar, 1 teaspoon at a time).

Martha’s recipe also used homemade whipped cream. Although I was initially resisting making my own, an older lady at the store convinced me to do so. She said it was so easy to make it with the mixer (She has a manual handheld one) and once you do it, you’ll never come back to pre-made whipped cream in a can (or tub).

After reading what was in ready-made whipped cream, I was convinced. There is so much extra stuff in there that I'd rather know what is in it - cream, sugar and vanilla extract. I bought heavy whipping cream and the results blew my mind. Another twist was I ran out of vanilla extract. I ended up using almond extract. If you have not tried that – give it a try. It will immediately transport you to Italy.

My next challenge was how to get rid of all the watermelon we bought for the potluck. Can I granita watermelon juice? Well, even better – This watermelon sorbet recipe from Delish.com said I can sorbet it. No Maddifications this time – although I considered adding a mint simple syrup instead of using sugar. But that means I have to figure out to make simple syrup (not that there is anything wrong with that). Adding sugar so much easier. I did garnish it with mint.

Chai Tea! Yes, chai tea was definitely something I’ve always wanted to granita. This is actually perfect because it’s a great way to freeze the extra chai tea that I have when I buy the Tazo Chai concentrates. It was also an awesome way to end an Indian-inspired meal. The chai granita really worked although I am still working on the whipped cream combination, though. Regular whipped cream or even almond whipped cream does not do the trick.

Strawberries were obviously not safe to the “Can you Granita this challenge?” I was going to meet my sister at the farmer’s market and deliberately overbought strawberries for my nieces. However, she texted me and said that something came up – bummer. However, the next day as I was munching on strawberries, visions of strawberry sorbet came to my mind. This strawberry sorbet recipe I used was from King Arthur Flour. This time I did make simple syrup (and was wondering how to make basil simple syrup).

The sorbet turned out to be too sweet even though I cut down on the sugar. Perhaps the strawberries were sweet as it was. The sorbet itself was somewhat more difficult to keep scoop-perfect… But really, who cares – it's strawberry sorbet.

I did end up with an excellent solution to solve the sweetness: Get some sparkling water and some of strawberry’s friends like blueberries and blackberries. Put a scoop in a glass, pour some sparkly and pop some berries. Refreshing!!! (I wish I had some of that sorbet right now.)

It was an great way to spend the summer. I learned new techniques and have something to add to my repertoire.  This was a cool (yes, pun intended) way of making your own frozen desserts without an ice cream maker.

I do need to find better ways of photographing them. I tried different angles and this side view makes the best profile, for now.

That said, no lemonade, cold brew, or chai is safe from the freezer… at least during the summer. Also, Peet’s now knows why I get that extra order of cold brew -- Mwahahahaha!

"Non-Dairy" Avocado Ice Cream (or "How I Spent My Summer Vacation")

Serving 1: With slivered honey almonds

It has been an interesting summer. I took a break from my dance class to rest my knees, get much needed recovery time, and get a chance to clean up around the house. It really felt I had a vacation, even though I was still working. I loved the extra free time that I had to take walks, window shop and even read! I miss that.

An interesting side effect was I also ended up spending extra time in the kitchen. It is one of my creative outlets, although it is mostly due to the necessity of nourishment. Regardless, it gave me a chance to play with ingredients and be inspired. 

One of these experiments was making my own frozen desserts. I guess it started when I made Avocado “Ice Cream”. I’ve always wanted to make Avocado Ice Cream like my Dad did every summer. Avocado was one of his favorites (and still is) so he would take one or two avocados, mash them and mix them up with condensed milk and put it in the freezer and enjoy it for a week. Dad would be back at the fridge once or twice a day getting avocado ice cream while I had my normal Magnolia Chocolate Marble (Yeah!) or Mocha. Back then, I did not like avocado and preferred chocolate (well, I still do), so Dad enjoyed it all by himself.

Frozen fruit in the (Ninja) Blender

Now, I love avocado. During the season, I may have an avocado or three every week – on toast, tacos, tamales, omelets, you name it. I am a “Californian” anyway, so I think its a law to have avocado (along with Kale). There was a time when I bought mini avocados. My Hubby was wondering why I bought them – but it was the perfect size for one serving.

Back to ice cream… With my making dairy-free banana “ice cream” last year, I was inspired to make a healthier and perhaps dairy free version of my Dad’s summer favorite. I am trying to minimize my dairy and condensed milk has tons of sugar, so that was my motivation. I had a vision of combining avocado with frozen bananas and getting the perfect scoop.

Freezing the avocado was also in my vision because I usually end up with half of an avocado after lunch. That was the other rationale for freezing. I thought freezing it will preserve the lovely green color.

Here’s what I have so far…

Mad Gourmet’s Healthier Dairy-free Avocado “Ice Cream”

Inspired by my childhood summers with Dad
Makes 2 servings

Ingredients

• 1/2 avocado (about 1/3 cup)
• 1 banana (about 1/2 cup)
• (Up to) 1/4 cup of coconut milk
• 1/2 tsp of agave syrup (add more to taste)
• Almond slivers or coconut shavings for toppings.

Directions

1. Peel and cut banana and avocado into one inch slices.
2. Freeze (I usually do this overnight).
3. Put avocado chunks and banana in a blender.
4. Add coconut milk as needed (consistency should be like ice cream not a smoothie)
5. Top with almonds or coconut shavings and enjoy.

Verdict

Serving 2: With Coconut Shavings

I love the combination of avocado and bananas. The bananas provide the creaminess that you usually get with ice cream. The addition of coconut milk adds to the creaminess and makes it closer to the ice cream that Dad loved. It also makes for a delicious but healthy tropical treat.

As blended, it is a yummy dessert, but tricky to make a perfect scoop. It usually has a yogurt-like (or shall I say guacamole?) texture that may be a bit runny for the scooper. I find that putting the mixture in the freezer until it firms up (about 20-30 minutes) does the trick. As I am writing this, I am thinking that a quenelle may be a good alternative presentation.

After that experiment, I became encouraged to make my other frozen treats. (Hmmm... I feel another blog post coming). Think granitas and sorbets... some with summer fruit. I never thought that these would be so easy to make.

So, here’s my summer tribute to Dad. By the way, he loved Durian too… but I don’t think I’ll acquire a taste for that.