Recipe: Jugo surtido ("assorted" juice)

The funny thing about this juice is that the name tells you nothing, however everyone in Lima (possibly in Perú) knows exactly what to expect. The taste of a classic jugo surtido is, I’m sure, ingrained in the memories of millions of limeños who have ever set foot in a juguería (juice bars). When I was growing up, the best juguerías could be found in mercados (markets). Popular flavours were papaya, lúcuma con leche (lúcuma and milk), fresa con leche (strawberries and milk), plátano con leche (banana and milk), surtido and especial (surtido plus algarrobina and egg). I hated lúcuma until my mid-20s, the other single-fruit ones were common at home and especial was too intense for me. Therefore, surtido was my go-to choice.

Jugo surtido
Yield: 2-3 servings

Jugo surtido

Ingredients

  • 1/4 papaya
  • 2 slices cooked beetroot
  • 1 banana (fresh or frozen)
  • 6-8 strawberries (fresh or frozen)
  • 2-2.5 cups water

Directions

  1. Blend all ingredients, pretend you are in a Peruvian mercado and enjoy.

Recipe: Cacao maca smoothie

Confession time: despite being Peruvian, I don’t like maca. I do try to get some in my diet because it’s meant to help with hormonal balance, but I have to find ways to disguise its flavour. I’ve been making a smoothie mix with the dry ingredients listed below, which I multiply 3 or 4 times and store them in a jar, making it easy to chuck in the blender in the morning.

Smoothie mix, coconut milk, avocado

I’ve used avocado and/or coconut milk for thickness and fat content. I don’t use any sweetener (IMO you don’t need any if using coconut milk, anyway) but that might be overkill for you, so go ahead and add your sweetener of choice.

Cacao maca smoothie
Yield: 1 serving

Cacao maca smoothie

Ingredients

Dry ingredients

  • 1 tablespoon cacao powder
  • 1 tablespoon maca powder
  • 1 tablespoon collagen hydrolysate
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon greens powder
  • 1/8 teaspoon vanilla powder or essence

Wet ingredients

  • 1/2 cup water
  • 1/2 cup ice
  • 1/2 avocado or 1/4 cup coconut milk
  • optional sweetener, to taste

Directions

  1. Mix in a blender until smooth.

recipe, chocolate, cacao, maca, smoothie, avocado, breakfast

Recipe: Kombucha chilcano

This is a healthier twist on the traditional cocktail chilcano de pisco. I use kombucha instead of ginger ale to lower the sugar content. I’m not sure if the alcohol negates the beneficial probiotic effects of the kombucha but it sure tastes great. I used ginger & lime kombucha this time, but any ginger-flavoured kombucha will do.

Kombucha chilcano
Yield: 1 cocktail

Kombucha chilcano

Ingredients

  • 2 oz pisco (quebranta recommended)
  • 4 oz ginger kombucha
  • juice of 1 lime
  • ice cubes
  • slice of lime, optional

Directions

  1. Pour ingredients into a tall glass and stir. Garnish with a slice of lime.

Recipe: Supercharged hot chocolate, two ways

It’s still winter! I don’t know about you but when it’s cold I don’t fancy a smoothie, but a hot chocolate. I wouldn’t have one at a regular cafe because of the dairy and sugar content, so I make my own in my trusty Klean Kanteen insulated flask. It’s pretty filling thanks to the fat content, so it can easily replace breakfast.

Supercharged hot chocolate, two ways
Yield: 1 serving

Hot chocolate

Ingredients

Maca version:

  • 2 teaspoons raw cacao powder
  • 1 tablespoon coconut milk
  • 1 tablespoon MCT oil
  • 2 teaspoons maca powder
  • 1/4 teaspoon cinnamon powder
  • 1/2 teaspoon vanilla essence
  • optional: 1 tablespoon collagen hydrolysate
  • 1 cup hot water

“Bulletproof” version:

  • 2 teaspoons raw cacao powder
  • 1 tablespoon MCT oil
  • 1 tablespoon grass-fed butter
  • 1/4 teaspoon cinnamon powder
  • 1/2 teaspoon vanilla essence
  • 1 1/4 cup hot water

Directions

  1. Choose a version and mix all ingredients in flask (shake well) or in a blender (be careful with the hot water!).

Recipe: Lúcuma smoothie

Here’s a 2-ingredient recipe for a great tasting smoothie. We used lúcuma powder because we love it and get it cheap every time we go back home (you can buy it here but it’s freaking expensive). You can substitute cacao powder or fresh/frozen fruit. The possibilities are endless.

Lúcuma smoothie
Yield: 2 servings

Ingredients

  • 1 fresh young coconut, chilled
  • 2 heaped tablespoons lúcuma powder

Directions

  1. Crack open the coconut, pour water in blender, scoop the flesh with a spoon and add it to the blender.
  2. Add lúcuma powder, blend until smooth and enjoy.

Recipe: Coconut affogato

Who doesn’t like affogato? Besides people who don’t like coffee. Or ice cream. Or cold coffee. Well, you get my point.

Because I have no desire of consuming regular ice cream any time soon (the dairy and sugar combo just kill me), I’ve been making my affogato with frozen coconut cream. I haven’t added any extra flavourings yet but I suspect it would be equally delicious with a dash of vanilla or almond essence, or a sprinkle of cinnamon.

Coconut affogato
Yield: 2 servings

Coconut affogato

Ingredients

  • 1 can coconut milk
  • 2 – 4 shots espresso

Directions

  1. Put the can of coconut milk in the fridge overnight.
  2. Open the can carefully (do not shake it!) and scoop the solidified top layer of cream out of the can. Reserve the liquid for curries, etc.
  3. Give the cream a quick whisk with the spoon you used to scoop it, divide in two portions and place in small containers, ice cube trays, plastic bags or cling wrap (I use silicone egg poachers). Chuck them in the freezer until completely frozen.
  4. Prepare the espresso with your weapon of choice (I’m using a press these days) and pour over the frozen coconut cream.