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How to make a Kale Papaya Smoothie



This smoothie can serve as a refreshing mid-morning snack or as a healthy breakfast when in a hurry. The best thing about it is how easy it is to prepare. The tropical flavors make you feel as if you are walking on the beach. 


You want to use baby kale for this smoothie because of its superior flavor. First, you need to wash it, remove the stems, and then blend the kale using milk or your favorite juice until the texture becomes homogeneous. The blending process is a lot easier when you work with baby kale because it is so tender. 

Tip: If you buy a large bag of kale so you can make this smoothie every day, start by washing all the kale and draining it in a colander. You can then store 2oz servings in zip lock bags. 


This is a recipe you can easily alter to meet your personal taste. Papaya, baby kale and banana are the three staples for the smoothie. You can then add your favorite milk, Greek yoghurt or juice. Pineapple and orange work just fine. When I am making a big batch for the entire family, I use a bigger blender. I serve the kids first, then I then take what is left of the smoothie, add protein to it and re-blend it. The second batch is for my husband and me. When I’m making one serving, I use the Nutribullet. 


Papayas grow all over Central America, the Caribbean, and the southern states of California and Florida. We are in Miami, and we can get papayas in the local market throughout the year. Papayas are more abundant in some months than others. Papayas come in a wide range of sizes. They taste like melons and have black seeds and orange flesh. I slice my papaya in half and use one half to make the smoothie. I cut the other half into cubed pieces and give it to the kids for a snack. Since I always need to use half of the fruit, I tend to make about two or three servings instead of one.


3-4oz baby kale
0.5 papaya
1 banana
4 ice cubes
2 cups pineapple juice or orange juice


Wash the kale, let it drain, and remove the stems. Peel the papaya, remove all its seeds and chop it into cubed shapes. Peel the banana as well.

First, blend the baby kale using pineapple juice until the mixture is smooth (If your blender has a pulse setting, use it). Add the papaya and the banana and blend again until smooth. Lastly, add ice cubes. Turn on the ice crushing setting and blend again.

Serve immediately!!


I don’t find it necessary to weigh or measure the ingredients because I try to prepare it as quickly as possible. When making 2 servings of the smoothie I use half a banana and 1 papaya. Remember that the sizes of papayas and bananas vary widely. Feel free to add more or less depending on the size of your fruits. 

If you enjoy creamy smoothies, consider adding a bit of Greek yoghurt when blending. Adding protein makes you fuller. If you want a smoothie with less carbs, skip the pineapple juice and use almond instead.


Eggless Peanut Butter Cup Ice Cream




Peanut butter cup ice cream is a creamy dessert made from the most simple of ingredients. It is excellent for a hot day. 

I have been making ice cream constantly ever since I received an ice cream maker a year ago. It was a birthday gift and a very welcome one at that. 

Before I stumbled on Peanut Butter Cup Ice Cream, my favorite ice cream was Biscoff Ice Cream. I was making Biscoff ice cream most frequently. Now I am making Peanut butter cup ice cream the most.

One of the best things about peanut butter ice cup ice cream is that not everyone likes peanut-flavored ice cream. And that just means more for me. 

This is an easy recipe to try and the ingredient list is short. You probably have all, if not most of the ingredients sitting in your kitchen right now. 

If you have been looking for a new eggless ice cream recipe, you are in luck. There are no eggs in this ice cream. For some people, the taste of raw eggs is too much. No matter how faint. Hopefully everyone in your home loves it. And if someone doesn’t like it, you can eat their share. 


Peanut butter



Heavy Cream

Vanilla Extract

Peanut Butter Chocolate Cups

Once you try this recipe, come back with some feedback. We would love to know how it turned out for you. We are always keen on knowing what is going on in your kitchen. 


1 and 1/4 cups peanut butter (creamy)

3/4 cup white sugar

1/4 cup milk (whole)

3 cups heavy whipping cream

1 1/2 teaspoons clear vanilla extract

1 1/2 cups chopped peanut butter cups 


Pour the peanut butter and sugar into a stand mixer’s mixing bowl. Beat the peanut butter and sugar together until it has a smooth consistency. Add milk, vanilla, and heavy whipping cream. Mix them in until the sugar has completely dissolved. 

Pour the resultant mixture into an ice cream maker. Process the ice cream according to the instructions provided by the manufacturer. 

Add peanut butter cups into the ice cream five minutes before the ice cream maker is done making the ice cream. 

Wait until the ice cream is ready and transfer the ready ice cream into an airtight vessel. Leave the ice cream in a freezer for 2 hours or more. It will be ready to serve. 

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An Alcohol-Free Version of Our Best-Loved Cocktail




So many people want to know how they can enjoy Coconut cream and lime margarita without the drowsiness that comes after an alcoholic drink. Alcohol is a commitment that you are not always prepared to make. Few things are as pleasant as a margarita enjoyed at a poolside. 

Devon Francis is a test kitchen cook who has solved your dilemma with her recipe for a non-alcoholic margarita that offers the same refreshing tropical flavors with none of the alcohol. She uses honey, ginger, maca root powder, Tajin, and orange juice instead of tequila and Cointreau. Believe it or not, her margarita is just as good as the original – if not better. 

Devon specifically chose maca powder for its mood-boosting properties and ginger as an adaptogen. According to her, the drink combines coconut flavor with tart and heat. “The overall flavor profile is tart, coconutty, with a hint of heat from the ginger and Tajín.” 

Tajin is a popular Mexican seasoning composed of dehydrated lime, chiles, and salt. You can find Tajin in grocery stores, liquor stores, online food stores, and Latin American food stores and markets. 

If you buy cut mango in Brooklyn or Mexico City, you may have come across Tajin. It is sprinkled in with the fruit and adds an invigorating salty, bright, and spicy flavor to the mango. 

Devon designed her recipe to be flexible and quick to make. 

Here is her recipe for a fabulous non-alcoholic margarita:

Non-Alcoholic Coconut-Lime Margarita

To rim the glass:

1lime wedge

1 tbsp. pink Himalayan salt

½ tsp. Tajin Clasico Seasoning

For rimming the glass:

To make the drink:

3 oz. coconut milk

1 Tbs. local wildflower honey

2 oz. freshly squeezed orange juice

1 tsp. peeled and grated fresh ginger

1/4 tsp. maca root powder

2 oz. freshly squeezed lime juice

1/8 tsp. Tajín Clásico Seasoning, plus more for garnish

1 lime wedge

Combine the Tajin and salt in a small bowl and stir them together. Spread them evenly in one layer. A small bowl will help you to coat the rim of your glass with a thicker mixture. 

Use the lime wedge to moisten the rock’s glass rim and dip it into the salt mixture in the bowl. Shake off any extra and store the glass in the fridge until you are ready to use it.  

Before you serve the margarita, pour ice cubes into your rimmed glass. Combine the orange juice, coconut milk, honey, lime juice, ginger, honey, maca root powder, and Tajin in a cocktail shaker. Cover the cocktail shaker and shake the mixture hard until it is well chilled. Strain the mixture into your glass that is rimmed and filled with ice. Use the lime wedge as garnish and sprinkle Tajin lightly on your drink just before serving. 

Serves 1 

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A Proper Baked Potato




One of the most important life skills is how to make baked potato just right. Thankfully, it is easy to learn how to do this. 

It starts with choosing the right potatoes. Only firm and starchy potatoes without bruises will do. Look out for the ones labeled Idaho or Russet. 

Scrub the potatoes clean. Do this well to avoid dirty surprises later on when you are eating them. 

After cleaning them thoroughly, use a fork to prick the potatoes on every side. When you prick the potatoes, it prevents steam from escaping through spuds and you won’t have nasty eruptions as you cook. 

Besides the potatoes, you only need salt and pepper and olive oil and they will be ready to bake. 

What you will get is pretty much a blank slate. A potato that is perfect for pairing with a savory accompaniment. The exterior will be crisp and the inside of the potato will be soft like a pillow.

Slice the potato along its length to serve it. Add your favorite toppings. Olive oil, labneh, za’atar, or anything else you like. 

While the potato is still hot, add some butter and chives. 



4 Russet potatoes (about 2½ pounds), scrubbed

Olive oil (for rubbing)

Flaky sea salt

Freshly ground black pepper

Unsalted butter, finely grated Parmesan cheese (or your favorite cheese), and/or chopped fresh chives (for serving)


Step 1

Set the temperature of the oven at 350. After preheating, use a fork to prick the potatoes on every side. Rub the potatoes with oil and add salt and pepper for seasoning. 

Step 2

Arrange the potatoes on an oven rack and let them cook until they feel soft to the touch and have crispy skin. This should take an hour or more. 

Step 3

Use salt and pepper to cut open each potato and add salt and pepper for seasoning. Use chives, butter, and parmesan for topping as desired. 

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