Low-Calorie Papaya Drink (Papeeta Lassi) [Classic Indian Vegetarian and Grain Cooking]

Papaya isn't a flavour of lassi that I've come across too often (mango or yogurt seem to be the standard), so this looks interesting - especially with nutmeg added to the mix. This recipe does make me think - if this is "low calorie" for a lassi, how many calories are in a regular one?

Cookbook Recipe:

Ingredients:

• 1/2 "overflowing" cup of papaya flesh, in 1/2 inch to 3/4 piece pieces (pretty much exactly half of a small papaya)
• 3/4 cup low fat buttermilk
• 2 tbsp honey or sugar
• 1/4 tsp coarse salt
• pinch of nutmeg
• 1/4 cup water
• 4 "standard size" ice cubes

Following the cookbook recipe exactly:

1. In a blender, mix the papaya, buttermilk, honey, salt, and nutmeg. The cookbook calls for you to blend it for 1 1/2 minutes or until thoroughly blended, this cookbook is 30 years old, a modern blender will have that done in a few seconds.

2. Add water and ice and blend until frothy. The cookbook warns the ice cubes won't disintegrate fully, but they did in my blender.

The Outcome:

This is a really good lassi - papaya isn't a flavour that gets used too often, but it's nice and subtle. The nutmeg really makes this recipe - it goes well with the papaya and keeps the lassi from being too cloying. While I'm sure this is healthier than a normal lassi, I still wouldn't count it as health food. It definitely doesn't taste watered down!

Mango-Sriracha Margarita [The Veggie-Lover's Sriracha Cookbook]

I really wanted to try one of the two alcoholic Sriracha drinks in this cookbook, but both rely on fruit that is really hard to find out of season in my part of Canada (the other recipe is a watermelon and sriracha sangria). The good news is I had already scored some mango for the last recipe, so mango margaritas it is!

Cookbook Recipe:

Ingredients:

• 284g (10oz) frozen mango chunks (this is a standard size package, but the mango I had cut up and frozen also turned out to be pretty much exactly that weight)
• 3/4 cup freshly squeezed orange juice (it took about two medium oranges for me)
• 1/2 cup tequila
• 1/4 cup orange liqueur (Cointreau, Grand Marnier, and triple sec are all allowed by the cookbook)
• 1/4 cup sugar or 3 tbsp raw agave nectar
• 1/2 tbsp Sriracha
• juice of three limes
• ice cubes or cold water
• Kosher or margarita salt for rimming (I had to make a necessary substitution here, I realized I only had sea salt and it was late - so I ground it to margarita salt consistency in a mortar)
• fresh mint leaves for garnish

Following the cookbook recipe exactly:

1. Combine the mango, orange juice, tequila, orange liqueur, sugar, Sriracha, and juice from two of the limes in a blender until smooth.

I know it's twee but I heart my silly ice cube trays.

2. Add ice cubes or cold water (for thicker or thinner consistency) until the volume is 4 cups. It really helps if your blender has volume marked on it. Blend until smooth.

3. Put the juice of the remaining lime and the salt in seperate shallow dishes. Wet the lip of your glasses in the lime juice then rim it in the salt. Pour the drink into the glasses and garnish with mint.

The Outcome:

The first few sips seemed a bit off - I guess I was expecting it to be sweeter, but the Sriracha gives it a slightly earthy taste. A few sips in the flavour started to grow on me - it's lightly spicy, just enough for a mild tingle, and the flavours of citrus, mango, Sriracha, and tequila all come together really nicely. It's a very summery and fun drink, so it feels odd to be drinking it in the middle of winter - I should put a picture of a beach as my desktop while I drink this.