Still got a ton of feijoas to work through? Blend ’em up for a killer smoothie.
I love how cooking changes to suit the seasons. Making the most of what little left you might have in your garden of one thing, and embracing the abundance you might have of another. This recipe celebrates the thousands of feijoas we will pick up this autumn from our 30 feijoa trees, and the last few handfuls of basil in our now very barren-looking vege garden. The ginger was a serendipitous addition – I had intended to add lemon zest but when I grabbed the grater on the bench, I remembered I had last grated ginger with it and though it would better balance out the other flavours. And that it does! I hope you enjoy it as much as my family and I did.
FEIJOA, BASIL & GINGER SMOOTHIE
- 350g feijoa (scooped out weight)
- 2 very ripe bananas, frozen
- 1 large handful basil leaves
- 1 teaspoon grated ginger
- ½ cup milk or water
- ½ yoghurt
Put all the ingredients into a blender and blend until smooth. Pour into glasses and top with sprigs of basil to serve.
The Spinoff’s food content is brought to you by Freedom Farms. They believe talking about food is nearly as much fun as eating it, and they’re excited to facilitate some good conversations around food provenance in Aotearoa New Zealand.