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My husband Raff and I love to indulge on fresh fruits in the morning. Our breakfast usually starts with a solo papaya (which we split in half), an apple, an orange and a banana before we proceed to the main meal, which is most of the time a sandwich or pasta, sometimes arroz caldo or noodles. Since we're both working and we usually have lunch commitments, it's also in the morning, after breakfast, that I prepare our baon for dinner—a power shake of oatmeal, fresh fruits and vegetables. The base of the power shake, I learned from our columnist at FLAVORS Magazine, Chef Eugene Raymundo, but I have since diversified depending on what fruits are available—and I really ran crazy with my ideas this summer because there's a bounty of fresh fruits during this season.
I mix, match, experiment with fruit and vegetable combinations and usually hit a good formula. One concoction that Raff really likes is my Avocado Power Shake. Modesty aside, it's good, it's healthy and it's filling. It's fiber-packed so it helps your digestion and cleanses your system. Since avocado is a-plenty this summer, you might want to try making it, too. Here's the recipe:
Avocado Power Shake
Avocado Power Shake
Ingredients
1 pc. medium-sized avocado
1 pc. small carrot or 1/2 pc. regular-sized carrot
1/2 pc. cucumber, seeded and roughly cut into sticks
2-3 pcs. lakatan or latundan bananas
1 sprig parsley
8-12 oz. milk
1 cup prepared instant oatmeal
1-1/2 to 2 tbsps. coco sugar
1 tray big ice cubes
Procedure
Combine all ingredients in the blender.
Process until smooth.
Pour into tall glasses and enjoy.
Makes 3 to 4 tall glasses.
Dolly T. Dy-Zulueta is editor of Flavors Magazine. She graduated from a certificate course in culinary and baking skills at the Center for Asian Culinary Studies (CACS). Aside from this course, she has taken several cooking classes in several cooking schools.
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