Cleansing Avocado Smoothie

• 1 cup plain unsweetened almond milk
• 4 cups loosely packed spinach – that’s about 2 large handfuls
• 1 Florida avocado – peeled and pitted
• 2 medium apples
• 1 medium banana – cut into chunks and frozen
• 2 teaspoons honey
• 1/2 teaspoon ground ginger – or 1/4-inch knob of fresh ginger (if not using a high-power blender, mince the ginger first; use less than 1/2 teaspoon if you’d like a more subtle taste. This smoothie has some zip!)
• Small handful of ice cubes
• Optional additions: chia seeds

1. In the order listed, add the almond milk, spinach, avocado, apples, banana, honey, ginger, and ice to a high-powered blender.
2. Blend until smooth. Taste and adjust sweetness and spices as desired. Enjoy immediately.

NOTES

• If you have any leftovers or do not drink both smoothies right away, you can store the extra in an airtight glass container such as a mason jar in the refrigerator for up to 1 day. You can also halve the recipe if you prefer.
• If you do not have a high-powered blender, we recommend blending the almond milk, spinach, and avocado first, and then add the apple, banana, honey, and ginger. Once completely smooth, slowly add and blend in the ice.

Green Tomato and Cucumber Garden Relish

• 3 green tomatoes
• 2 cucumbers
• 1 large onion
• 1 large green pepper
• 2 tablespoons salt
• ½ teaspoon ground allspice
• 1 tablespoon pickling spice
• 1 teaspoon mustard seeds
• 6 oz  white sugar
• 1 pint white vinegar

1. Chop all the vegetables finely. Put in layers in a large bowl, sprinkling each layer with the salt. Leave to stand overnight.
2. Tip into a colander and drain well.
3. Put the vinegar, sugar and spices into a pan and stir to dissolve the sugar. Bring to the boil and add the vegetables..
4. Simmer for about 30 minutes, stirring frequently, until the mixture is fairly stiff but still moist.
5. Pack the relish into hot, clean, sterilized jars, right to the top.
6. Cover and seal immediately.
7. Label when fully cool.

Southern Fried Okra

• 1 container fresh okra pods
• 1 1/2 cups buttermilk
• 1 cup all purpose flour
• 1/2 cup cornmeal
• 3 teaspoons salt
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/2 teaspoon pepper
• vegetable oil for frying
• 2 tablespoons chopped parsley optional

1. Heat 3 inches of oil in a deep pot to 375 degrees F.
2. Remove the stem ends of the okra. Slice each okra pod into 3/4 inch thick pieces.
3. Place the okra slices in a bowl along with the buttermilk; toss to coat evenly.
4. Place the flour, cornmeal, salt, paprika garlic powder and pepper in a medium sized bowl. Stir to combine.
5. Dredge each piece of okra in the flour mixture, making sure it’s coated evenly. Repeat the process with the remaining okra pieces.
6. Fry 10 pieces of okra at a time for 3 minutes or until golden brown.
7. Sprinkle with parsley if desired, then serve.