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Food & Drink

Sip into a New Day with an Avocado Citrus Shake

Add a little zip to your morning

Breakfast bread pudding has its place (hint: It’s not after months of holiday feasting).

For a healthier, slurppable option, look to Food52’s Emily Vikre (a.k.a. fiveandspice). Her ingenious, vitamin-packed concoction whisks you to the tropics by way of good-for-you fats (avocado, coconut) and cold-busting citrus. Waking up just got easier.

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On New Year’s Day, I called one of my best friends to check in and hear how life was going. After being my neighbor for a number of years in Boston, she has since moved back to her native California, while I have moved back to my native Minnesota.

She told me she could see palm trees from her breezy apartment in San Diego and that the farmers market had seven kinds of avocados. She said she was wearing a T-shirt and drinking green juice. I told her it was minus-11 out (one of the warmer days of the last couple weeks, actually) and that I was about to eat a stick of butter. For insulation, you know?

It’s possible that our conversation made me question some of my life choices. Although Minnesota has literally been colder than the Arctic — and almost as cold as Mars — lately and I’m not about to be going anywhere in a T-shirt, I decided I could still get a little California in my life. I just needed the avocados. Lots of avocados. And some citrus. A blend of avocado with orange, lime, banana, and coconut gives you a treat that is downright tropical. It’s too thick and silky to call it a smoothie. It’s almost a pudding or a shake — but less cold. Because that’s the last thing most of us need right now.

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Avocado Citrus Breakfast Shake
Serves two

Ingredients
1 whole avocado
1 banana
1 c. full-fat coconut milk
½ c. orange juice
2 tbsp. fresh lime juice
1 pinch salt

1. Peel and pit the avocado and cut it into chunks. Peel the banana and break it into chunks.

2. Combine everything in a blender and blend until smooth, about a minute. (If you’d like more sweetness, add a little honey.) Divide between two large cups or bowls and serve.

Save and print the recipe at food52.com.

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Main Photos: Emily Vikre; Thumbnail Photos: James Ransom / Courtesy of Food52