An exotic non-alcoholic drink for the win

What you do when you have some exotic fruits leftovers from the Rosh HaShana - Jewish New Year - and an inviting can of coconut milk? Plus, you want to be sure of being ready for the 25-hour Yom Kippur fast, therefore you need to have a perfectly hydration! I didn't need too much to put into motion my blender and create a very tasty drink, as healthy and nourishing as possible.

Ingredients

1/2 papaya fruit, cut into little pieces

3 cactus fruits, peeled and cut into little pieces

400 ml. organic coconut milk

3 tablespoon honey

Direction

Add the fruits, the honey and the coconut milk into the blender and mix for around 2 minutes at medium-speed. As the cactus fruits do have small seeds - which are not harmful, anyway - you can pour the creamy result through a strainer in order to eliminate them.

Preparation time

5 minutes

Serves

2 

What is Kvas?

As a long time traveler, planning to see all the countries in the world at least twice, I love, besides the food, to taste local drinks too. And it does not apply always to wine. 

When I visited the capital of Moldova, Kishinev, a couple of years ago, I was charmed by a fizzy malt tasting non-alcoholic drink, served on the street. In just a couple of hours, I was so enamorated with it that I preferred to move mostly within acceptable distance from the street stands and their kvasniki - sellers of kvas.

In Berlin, I've found it available as a normal bottle drink, distributed under various brands in the Russian stores. The legend says that this fermented beverage was mentioned as far as the year 986, in the old Russian chronicles. In Slavic, kvas means leaven, reference to the fact that this drink is made of rye bread. Nowadays, is also made of apples, berries or herbs. 

A saying goes that 'a bad kvass is better than good water'. As someone who doesn't drink or fancy too much water, I can recommend to match it with every kind of food, for every meal of the day. A very oily and heavy food might be better diggested when a glass or two or kvas keep them company. In any case, it tastes better and much refreshing when served cold. 

As for me, I am more than happy to look for different brands and various combinations of ingredients. It is just the beginning of a beautiful foodie story.

Foodie book review: The Bloody Mary, by Brian Bartels

I still remember my first Bloody Mary. I wasn't impressed as this is my usual attitude when it comes to anything that has vodka as a main ingredient, but I was relatively intrigued by the combination. Maybe at the time I was working with too many people coping with various alcohol additictions, and vodka was always on the table and combined with everything - especially wine and beer - and therefore, anyone pouring it to tomato sauce was immediately labeled.

The Bloody Mary by Brian Bartels makes justice to this drink, especially among skeptical snobbish people like me. Based on the author's direct experience as bartender, whose first cocktail he learned to prepare was the Mary, the book offers an extensive biography of the drink, starting with its controversial history and a long list of recipes and ingredients that can be matched. 'Cocktail fashions come and go, but the nourishing charm of a Bloody Mary endures' and the presence of this drink in the respectable menus of famous restaurants and bars from all over the world proves this. As a cocktail that 'commands patience', it offers a very large spectrum of combination for the ingredients. The basic remains always: tomato juice, vodka, spices and seasonings. The adds are: Worcestershire sauce, lemon juice, black pepper, celery, salt and...everything else you think it could match. One of my favorite recipes is called umami mary and has miso instead of Worcestershire and using shiitake infused vodka. 

Besides the beautiful and mouth watering pictures, the book is written in a personal and joyous style which keeps you curious and entertained for just another unique recipe or some stories shared from the exclusive world of bartenders.

A good reading recommendation for any foodie, even though you were, as I was, skeptical and unfriendly to the idea of the Bloody Mary. After all, smart people keep always changing. 

Disclaimer: Book offered by the publisher in exchange for an honest review

Let's introduce some drinks: Bella Lula

When I was a child, I used to drink a lot of lemonade. One day, I will share here a couple of personal recipes, but I have to wait for the summer time to find the appropriate cookies. Later in my childhood, I had the occasion to travel in France, and I met Bella Lula. My gustative memory: the fresh mixture between mint and orange - not too sweet, not too sparkling, only good to sip while in the mountains or spending some lazy times in Biarritz. I very often associate my French culinary memories with Proust's madeleine (on my top priority list of recipes). So, when I look at a menu of drinks, after ordering some lemon cake, and saw my Bella, I dreamed again that I am a child, in France and the whole life is waiting for me, but I don't care.