Have Two Lassis and I'll See You in the Morning
10 Mar 2008
I did have to go and tempt fate with my "see, I'm not sick yet" post, didn't I? I really didn't mean to sound flip or all tough-girl on you. But, you know what happens when we tempt fate. Bad Things. Very Bad Things. So, as you can imagine at this point, I spent the weekend curled up in a ball shivering under our two warmest blankets, coughing up a lung or two.
The only thing that sounded good to me was the cardamom lassi recipe in February's Saveur. It's also just about the only thing I had the energy to prepare. So, after sending the rest of the family, now relatively healthy, out to find food for themselves, I hacked my way into the kitchen and managed to operate my immersion blender without incident, resulting in a cooling, spiced yogurt smoothie sort of a thing. My first attempt, using Fage Total whole fat yogurt was so thick a spoon was definitely called for. A little splash of milk while blending will give you more sip-able results if your yogurt is too thick.
I'm slowly getting back on my feet, enough to attempt adding some mango to the mix and even snap a few photos.
Yep, that's about it for today. It's time to head back to the couch again.
Cardamom LassiIf you can find it, or have the patience to make your own, use coarsely ground cardamom rather than the fine ground stuff. To make your own, buy the cardamom pods, empty the seeds into a mortar and pound them a bit.
2 cups plain yogurt
3 T sugar (or even better, honey or agave syrup)
1 t coarsely ground cardamom
some diced mango (optional)
Blend. Chill for 30 minutes. Drink!
(In case you were wondering, I am an Amazon affiliate, and purchases from links in this post to Amazon may earn me a nickel or two... so thanks!). blog comments powered by Disqus
Lara Ferroni is a former tech geek turned food geek who spends her days exploring the food culture of the Pacific Northwest. As a food writer and photographer, you might spy her learning to make kim chee in the back rooms of a local church, foraging for wild berries, or snapping away in the some of the Seattle and Portland's finest kitchens. You can find her work in publications such as Epicurious.com, Gourmet.com, Edible Communities (Seattle, San Francisco), Seattle Magazine, Seattle Metropolitan as well as numerous cookbooks, including Doughnuts: Simple and Delicious Recipes to Make at Home.