Beets and Cauliflower
- FLAVOR: fresh ginger, black pepper, paprika, garlic cloves, fresh lemon juice, touch of red wine vinegar
- PREP: Cook the cauliflower to soften for easier blending (steam, roast, boil - they all work). Same goes for the beets if you use fresh ones. I find the canned work just fine, and it saves you the red-handed mess.
- FLAVOR: fresh basil, cinnamon, cumin, garlic powder, paprika, fresh lime juice, touch of fresh orange juice
- PREP: Ripe avocado out of its skin, as is. Same as the cauliflower, cook the calabaza until tender, removing the skin before blending.
Yellow Squash and Ripe Plantain*
- FLAVOR: curry powder, cumin, black pepper, garlic cloves, fresh lemon juice, touch of red wine vinegar
- PREP: Wrap both in aluminum foil and bake in the oven at around 400 degrees F for 30 mins/until extremely soft. Skin can stay on the squash but definitely peel the plantain!
- NON-BLENDED ITEMS: after mixing the above ingredients, add texture by folding in diced tomatoes and onions (very fresh salsa-esque!)
And there you have it, just a few magical mixtures that hold their own as main-meal sides, saucy toppers, ready-for-dippers, and even true stand alones, ala baby-food style (wherein the Spanish word compota is so apropos). And the best part is - it gets better? yes. - you can play with any and every combination that flutters to your blending brain. The aforementioned are of course, just ideas to get that train truckin'. So I say unto you, in the words of my uncle (props to you if you got that Iron Chef allusion): BE BOLD AND BLEND.