Recently I found myself in Cairns for a business trip. I know, tough gig right? It was the first time I had visited this gem of a town in far north Queensland and I immediately fell in love with the balmy weather and laid back feel of the place. Now, one of the first things I do when I am in any new location I visit is to ask the locals on the street where they shop for their fresh produce. A little weird, I know, but seriously this would have to be one of the best travel tips ever afforded to me as it allows you to become submersed in the Local’s way so you can really sink your teeth into a place, rather than being caught up in the tourist hype that surround so many cities.
And so I was guided by one friendly Cairns local to a marketplace located in the back streets of Cairns, next to a backpackers inn and down the road from the Local’s pub (these were his exact directions). Hmmm, not sounding so reputable, but thought I would give it a go anyhow. I was also told that the best time to go was at opening time, 5am! Not sure if he was just playing with me with that hot tip, but nevertheless I set my alarm for 5am the following morning, bounded out of bed and followed his directions to get to the marketplace to see what Cairns could offer in the way of fresh QLD produce for my brekkie. And it surely didn’t disappoint.
Whilst it didn’t look like much from the street, once I stepped inside ‘Rusty’s Marketplace’ I was immediately engulfed by the vibrant, bustling marketplace, with it’s beautiful sea of colour and delicious aromas of fresh bread and ground coffee. Stall after stall of beautiful QLD fresh produce, over 180 stalls in total, all vying to provide the best price on some of the finest fresh produce I have seen. I was in heaven. There were some awesome deals to be had. Bananas for $0.99/kilo, massive cauliflowers for under $2.00, and pineapples for $0.49. Wow. But perhaps the best deal of all was for the massive array of avocado’s littering each fresh produce store. Now I am a huge avo fan. Can’t get enough of them, but unfortunately the price of them often limits my family’s weekly quota to 4-5 at best. Here at Rusty’s I could get 5 beautifully ripe Hass Avocado’s for $2.00! I couldn’t let that bargain go, so I ended up buying myself 5 avo’s to be consumed in only 2 days. And so the avo challenge begun. Avocado on toast, avocado salad, avocado guacamole, avocado mouse and avocado’s in my morning green smoothie.
Yes, you heard right, for those that haven’t tried adding avocado to a smoothie, you must give this a go. Not only does it make for a deliciously creamy texture, but you up the ante on the health benefits you get out of your smoothie by adding a hit of good healthy fats which will assist fuel your body and keep you feeling fuller for longer. And the good news is, at the moment even down our way you can get your hands on some avocado’s for a reasonable price. So go on give this one a go.
Green Smoothie Recipe
- 2 young/green coconuts (flesh and juice)
- 1 avocado (ripe)
- 40g silverbeet or baby spinach leaves (roughly chopped)
- 1-2 large handfuls of mint leaves (depending on how much you like mint)
- 8 walnuts, soaked for 30 minutes
- 8 macadamia nuts, soaked for 30 minutes
- 1 teaspoon of ground cinnamon
- 1 vanilla pod (seeds) or 1 tsp vanilla powder
- Additional coconut water or filtered water (to be added to obtain desired consistency)
- 2 free-range eggs
- Cut open the tops of the coconuts by chopping a square opening into the top and pour out the coconut water directly into a blender jug. Scrape out the soft coconut flesh from the inside of the shell with a spoon and chop the flesh into chunks and add to the jug.
- Drain and rinse the nuts and add to the jug along with all the remaining ingredients.
- Blend until smooth.
- If the smoothie is too thick for your liking (I like to eat mine with a spoon), add filtered water, coconut water or coconut milk slowly until you reach your desired consistency.
- Serve in a tall milkshake glass or coconut shell with a straw. Enjoy!
- Note: This recipe has been provided by Chef and Paleo Activist Pete Evans, thankyou for sharing.