By Luis had a health scare — chest pains in February, hospitalized for observation. Tests: early coronary artery disease. Not a heart attack. Not critical. But the word "coronary" in a sentence about my husband is a word that stops the kitchen, stops the bread, stops everything. I sat in the hospital room and held his hand and I made deals with God the way all wives make deals with God: take anything, take the bakery, take the knees, take whatever You want, just leave him. Leave him here. Leave the wall standing.
He was put on medication and a diet plan. He complained about the diet. I ignored the complaints. I have already lost both parents. I will not lose Luis. The bakery will adjust. The menu will adjust. The diet will be followed because following it is the only option, and the only-option is the Maria Elena way, and the Maria Elena way does not include a world without Luis.
I made caldo de pollo — the healing soup, the recovery soup, the soup I make when someone I love is sick because soup is the only medicine I trust more than doctors, and doctors are fine but soup is better because soup contains love and love is the active ingredient that pharmacies cannot stock.
The caldo de pollo was for the first week — the tender, frightened week when I needed to do something with my hands and something warm needed to reach him. But the cardiologist’s diet plan was for every week after that, and I am not a woman who does something halfway. This Pineapple Mango Vitamin C Booster Smoothie became our mornings: bright and golden and full of the kind of nutrients a heart under repair deserves. Luis calls it “the fruit drink.” I call it another form of the deal I made in that hospital room, poured into a glass.
Pineapple Mango Vitamin C Booster Smoothie
Prep Time: 5 min | Cook Time: 0 min | Total Time: 5 min | Servings: 2
Ingredients
- 1 cup frozen pineapple chunks
- 1 cup frozen mango chunks
- 1/2 cup fresh orange juice
- 1/2 cup plain low-fat Greek yogurt
- 1/2 cup coconut water (or cold water)
- 1 tablespoon honey
- 1/2 teaspoon freshly grated ginger
- 1/4 teaspoon ground turmeric
Instructions
- Combine. Add the frozen pineapple, frozen mango, orange juice, Greek yogurt, coconut water, honey, ginger, and turmeric to a high-powered blender in the order listed.
- Blend. Blend on high for 45–60 seconds until completely smooth and creamy, with no remaining fruit chunks.
- Adjust consistency. If the smoothie is too thick, add coconut water one tablespoon at a time and blend briefly. If too thin, add a few more frozen mango chunks and blend again.
- Serve immediately. Pour into two glasses and serve right away for the best texture and brightest flavor. A pinch of extra turmeric on top is optional but beautiful.
Nutrition (per serving)
Calories: 180 | Protein: 6g | Fat: 1g | Carbs: 40g | Fiber: 3g | Sodium: 45mg