My niece, whom I love very much, has spent most of her 8.5 years on this earth saying “I don’t like that.” Love her to death, but the kid has always been a rather picky eater. Odd for this family, as we love all food, with a few things some of us just prefer to not eat, but only very few. Just how picky is my niece?

Until very recently, she wouldn’t eat a hamburger. My sister’s favorite story is from a few years back when my niece thought she liked hamburgers for a split second, got one in a fast food kid’s meal, got home with it, open her meal up and screamed. Flat out screamed at the hamburger, it was hilarious! She has since gotten over the trauma and loves to eat hamburgers.

Something else she will absolutely eat without a doubt? Chili.

She loves chili, and loves it even more with beans (I’ve made chili for topping fries and she was concerned with the lack of beans in it). I figured when I made this chili, she wouldn’t have any issues with it what so ever. Indeed, she did not and gobbled up her bowl full with no complaints.

I was pretty fond of it too. We had been out to dinner at a rather large and prominent salad bar chain restaurant last week and they had a three bean turkey chili as well. It was good, and I figured I could recreate it for dinner. I did a little digging around to see if there was a copy cat recipe, couldn’t find one specifically, but I found something pretty close and went off of it as a guide. A guide because I can’t help myself, and will improvise on a recipe, especially chili. Whenever I make chili I find one ingredient always improves the final result: cocoa powder. The cocoa adds depth of flavor and really helps the spices shine. It also gives chili such a great, deep color. Some recipes have it, some don’t, but now I always add it in.

Even better? The chili the next day, if you can keep yourself from eating it all the first day that is! Also, cornbread never hurts!

Three Bean Turkey Chili

Adapted from Skinny Taste

1 pound ground turkey
1 tablespoon olive oil
1 onion, diced
2 poblano chilies, diced
2 cloves garlic, minced
2-3 tbsp chipotle chile powder, to taste
1 tablespoons smoked paprika
1/4 cup cocoa powder
1 (28 oz) can diced tomatoes
1 (8 oz) can tomato sauce
1 (15 oz) can pinto beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
Salt to taste
In a large pot, brown your turkey over medium heat until cooked through. Transfer to a large bowl and set aside.

In the same large pot, heat your olive oil over medium heat and add in the onion, poblanos and garlic. Cook, stirring constantly, until the onions are translucent. Add in the chipotle, paprika and cocoa powder and stir to combine. When the spices are fragrant, add in the tomatoes, tomato sauce, beans and the ground turkey, mixing well.

Bring the chili to a boil, then reduce the heat to low and simmer for an hour, until heated through. If the chili seems a bit thick, you can add some water to loosen it up. When ready to serve, taste and add salt as needed. You can serve this with some cilantro and shredded cheese like we did or anything else you prefer on your chili! (Bacon perhaps?)

Enter this delight.

While I’ve been on maternity leave, I’ve watched some daytime TV. Especially during the time our kitchen was under construction, given the work spread into our dining room and all the stuff that normally belonged in our kitchen was in our bar/pool room, I was kind of restricted to the living room, our room and the baby’s room. So, TV was watched and I got in the habit of watching The Chew. It is a daytime talk show I actually enjoy, the hosts are entertaining and the good recipes abound, like this one from Carla Hall.

I cannot recall exactly what the theme was for the show this day, but when I saw this vibrant, delicious looking broccoli salad I was sold. I honestly do not dig broccoli salads swimming in mayo. Yes, broccoli can hold it’s crunch up to a heavy dressing, but why should it have to? And a light vinaigrette is almost always better than a heavier dressing.

Except ranch. Or blue cheese. Those are always good things. And delightful on broccoli.

And, as a bonus, the lighter dressing is  lighter on the waistline. I am keeping these things under consideration given two reasons: 1. I just had a baby at the beginning of the year and 2. I am going to Hawaii in September. I would like to look fit and healthy in my bathing suit while snorkeling or partaking of a little beach time. And, I need to eat all the variety I can, the baby is still dependent on me for her food, and the more good stuff I eat, hopefully the better her palate will be.

She had enough hamburgers while I was pregnant, time to change things up a little!

Broccoli Salad with Lemon Mustard Vinaigrette

Adapted from Carla Hall via The Chew

2 heads Broccoli, separated into florets and stems peeled and chopped
2 Carrots, julienned
1/3 cup raisins or dried cranberries or a mix of the two (I love a mix myself)
1/3 cup pecans toasted and chopped
1/2 red onion sliced thinly
2 lemons zested and juiced
2 cloves garlic minced
2 teaspoons mustard (just not straight yellow, I’ve used both dijon and a garlic mustard to make this)
2 teaspoons honey
2 tablespoons olive oil
Salt and Pepper to taste

In a large bowl, combine the broccoli, carrots, raisins/cranberries, pecans and red onion, toss to mix everything together.

In a small bowl, place the lemon juice and zest, mustard, and honey and whisk together. Continue whisking and drizzle in the olive oil until well combined. Add salt and pepper to taste and add to your broccoli mixture. Toss everything until well coated with the dressing then serve!

Maggie as we have taken to calling her was born on January 14th, 3 days after her due date, and in the middle of what was one of the craziest times to have to handle a kitchen remodel. And a sewer line placement. With a little asbestos removal thrown in for fun. Did I mention our first night home from the hospital was spent in a hotel nearby?

Yeah. Big changes here at Cairns Manor the last couple of months! But all very wonderful. Our kitchen is pretty fantastic. So is the working sewer line. And Maggie is the best of all. Sound like almost every new Mommy out there, right?  I love every hour I spend with that little girl, even the grumpy ones.

Things are settling into a new normal, I am trying to find my groove with scheduling life around someone who wants to eat and poop on her own time thankyouverymuch. And I go back to work next week, just to add another something in trying to find my groove. I hope my new groove once again allows me time to share recipes here in a more regular fashion. Starting with a fantastic sangria that is bridging the time between winter and spring, pulling in blood oranges for its base flavor and adding in strawberries, one of my favorite harbingers of Spring time.

I think one of the best things about sangria, is you don’t have to go out and buy the very best, most expensive wine out there. Me? I bought 2 Buck Chuck. Which doesn’t even cost $2 anymore, now it is $2.50 out here, shocking! But for this sangria, it worked perfectly.

My blood oranges were sweet, but still more on the tart side. I figure because we are coming out of their season, citrus loves those winter months out here. But their color was gorgeous, the color the sangria has is solely from those blood oranges, so perfectly pink.

I didn’t add any at the time, but midway through my first glass, I had the thought that some simple syrup may have actually been helpful for the sangria. Not enough to turn this into a sickeningly sweet drink, but just a touch to bring out more of the blood oranges flavor and take the edge off the pinot grigio base. I love pinot grigio as is, but with this being a sangria, it would hurt to sweeten it to your taste.

My Sunday was spent with this sangria, some family and some friends, and I couldn’t imagine a better way to spend a beautiful Spring day.

Blood Orange Sangria

Adapted from How Sweet It Is

Shared on Full Plate Thursday

But, today is also the third Monday of the month, which means it is also time for my Secret Recipe Club reveal for the month! And after a long, hot, summer, having to dump out close to 20 pounds of flour due to a weevil infestation (boo!), and the arrival of Autumn, I am finally baking something.

I will let that sink in. I cannot tell you the last time I baked, whether for the blog or for fun or for the sake of baking. No bread. No cakes.  Not even cookies. And I even have a little baking cubby now with a dedicated home for my mixer. I just couldn’t use it until now! And what a sign it was to get going again with my assigned blog this month being Sweetly Serendipity! Taryn is a native of Massachusetts residing in Boston. Which is a lovely place to visit, I got to go out there twice when my brother was in school there. She has a lot of baked goods on her blog, and no wonder, her ultimate dream is to open a bakery! How fun would that be? And given how yummy the really easy recipe I chose was, I can only imagine how fantastic her bakery would be.

Given it is the week of Thanksgiving and my sister and brother-in-law are back in town and will eat pumpkin baked goods with me, I jumped at the chance to make Taryn’s Pumpkin Gingerbread Nut Muffins, just in loaf form! She had me at candied ginger. And ground ginger. Oh yes, and pumpkin too!

The nice thing about quick breads is how quick they come together. Also their versatility. I doubled Taryn’s recipe and made 2 regular sized loaf pans. But from her one recipe you could make a dozen muffins, two mini loaf pans worth of bread, or just the one large loaf pan. Baking times will vary of course, but, in the end you are left with one tasty morning treat.

Making this the night before Thanksgiving won’t take too much effort and gives you something absolutely delicious for breakfast the next morning. Sometimes I think in all the hustle of getting the meal ready we forget to eat a little something! Why not have a little pumpkin quick bread instead? And to make it even better, how about a lightly sweetened cinnamon cream cheese to spread on top? It is Thanksgiving after all!

Pumpkin Gingerbread Nut Bread

Adapted from Sweetly Serendipity

1 1/2 cups flour
1/2 teaspoon of salt
1/2 cup brown sugar
1/2 cup granulated sugar
1 teaspoon baking soda
1 cup pumpkin purée
1/3 cup melted butter
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 teaspoon ground ginger
1 cup chopped toasted  pecans, chopped
2 Tbsp well chopped candied ginger

Preheat oven to 350°F. Butter and lightly flour a regular sized loaf pan.

In a medium-sized bowl, sift together the flour, salt, and baking soda. Mix in your granulated and brown sugars.

Mix the pumpkin, melted butter, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, mixing until just incorporated.  Fold in the candied ginger and chopped nuts.

Spoon mixture into your prepared pan. Bake for 40-50 minutes until a toothpick inserted in the middle of the bread comes out clean. Allow the bread to cool for about 30 minutes before removing from the pan.

Whipped Cinnamon Cream Cheese Spread

1-8 ounce package cream cheese, softened
1/3 cup powdered sugar
1/2 teaspoon cinnamon

In a small bowl, mix together the cream cheese, sugar and cinnamon until well combined. Serve with the Pumpkin Gingerbread quick bread.

Which wait, really? They are going to trust me with a newborn? Geeze.

And while out of town, I was christened a Gold Member of the Secret Recipe Club, having not missed a post since I joined! And they got to me just in the nick of time too, I will be taking the month of January off, what with needing to figure out how to take care of that newborn the hospital is letting me leave with. But every month, I’ve really enjoyed my posts for SRC, and I look forward to more!

So, we successfully made a trip out to see the in-laws for baby shower 2.0, made it back home Monday afternoon, only to have both of us turn up sick yesterday. I told my husband this is the absolute last time we can ever be sick together again from now on. With a baby in the house, one of us has to be well to take care of her, right? We both took a day off from work to recuperate some, and I realized I should post a little something that I’ve been munching on since Halloween.

Just before Halloween, I got word I was running a bit anemic. Not a huge amount, but enough to call for taking an iron supplement and looking around for foods that appealed to me and have good amounts of iron in them. Red meat is mostly a no go for me now, just doesn’t appeal to me, except in hamburger form! But, the season was just right for something I do like and want to eat right now, pumpkin seeds!

And I think I finally found the ultimate way to prepare them. I can’t get enough of them! And with Thanksgiving still around the corner, there is a good chance you will have pumpkin seeds hanging around if you prep your own pumpkin from fresh. I’m not this year, but have done it plenty in years past, and love being able to roast up those seeds.

So, you may have guessed from my title today, that I didn’t just roast these seeds, I actually boiled them first. Both my sister-in-law Erica and my sister had mentioned doing this in passing, so I did a little internet research and found a few techniques. I settled on the one that seemed most conclusive and had the best scientific method.

Science is good for all things, am I right?

Ultimately, these are really the best pumpkin seeds I’ve ever made. They roasted up beautifully. The flavor is excellent. They go really well with dried cranberries. And they help me get the extra iron I need with a touch of vitamin C for better absorption from the cranberries! I also chopped up a bit of candied ginger, just for fun. All in all, I’ve really enjoyed this particular source of iron.

Best Roasted Pumpkin Seeds

Adapted from The Manly Housekeeper

For boiling:
1 cup raw pumpkin seeds (I had three large pumpkins worth, so I tripled my recipe)
4 cups of water
2 tablespoons salt

In a large pot over medium heat, bring your water and salt to a good rolling boil. Add in your pumpkin seeds and boil them for 10 minutes. Drain them well, then spread them out on a cookie sheet, patting them dry with paper towels if needed.

For roasting:
1 teaspoon salt
1/4 teaspoon chipotle powder
1/4 teaspoon smoked paprika
1-3 teaspoons vegetable oil

Preheat your oven to 400 degrees. Combine your dry spices and mix well. Take your dry pumpkin seeds on their cookie sheet and drizzle with the vegetable oil (I sprayed mine as I have a Misto) with desired amount of oil. Sprinkle the spice mix on and toss well to combine. Roast in your preheated oven for 20 minutes, until fragrant and lightly browned.

Once cooled, you can toss them into a trail mix or just eat them on their own. Or add a few handfuls of cranberries and enjoy!

Which for right now is having some slight technical difficulties in terms of my pictures. They exist, I promise! I hope they will be in here by posting time, if not, later in the afternoon once I am home from my glucose test. I am so excited to be doing that this morning! **Pictures are now in! Woohoo!**

We’ve had some cooler weather, and last week finally decided what it was I wanted to make from the wonderful blog I was secretly reading this month, Gastronomical Sovereignty! Manned and written by the lovely Kristy who happens to live in Canada (Victoria, BC to be exact), seems to like beer (lots of it) and her blog is rather packed with some fantastic recipes! I am bookmarking a few for when I restart my CSA box next month, there will be plenty of greens and veggies from it I can use up with Kristy’s recipes for sure.

This month though, I went with a basic, a staple really. And one I’ve not yet blogged on: cornbread! I made a ham and bean soup last week (that was pretty fantastic) and needed a pretty fantastic side to go with it. And with ham and bean soup, cornbread is always the answer!

The nice thing about cornbread is how easily it comes together. Mix your wet ingredients, add in the dry, just mix to combine, then get it into a pan and into the hot oven. And just a bit later you have a delicious side! I tweaked Kristy’s recipe just a bit with an idea my Mom turned me onto, a bit of fresh cracked pepper sprinkled on top of the cornbread batter just before you pop it into the oven to bake. It really added a little pop to the cornbread, especially with the honey to sweeten it. And of course honey over top when you eat it if you eat it like I like to!

Honey and Spice Cornbread

Adapted from Gastronomical Sovereignty

1 C All-Purpose Flour
1 C Yellow Cornmeal
1 Tbsp Baking Powder
1/2 Tsp Salt
2 Eggs, beaten
1 C Half and Half
1/4 C Butter, melted
1/4 C Honey
1/4 C White Sugar
1 cup corn kernels, fresh or frozen
A few grinds of fresh ground pepper

Preheat the oven to 400 degrees F; Grease a an eight inch round pan well. If you have cast iron, I’d totally use that! Mine unfortunately was too big for this recipe.

Sift together the flour, cornmeal, baking powder & salt. In a separate bowl, mix your wet ingredients, including the corn. Add the wet ingredients to the dry. Mix mix then together until just combined. You want there to still be lumps, but no large areas of just the dry ingredients.

Pour the batter into your prepared pan, top with the black pepper, and bake for 25- 30 minutes, until done and set in the center. Serve!

This also means I am feeling a bit of a time crunch in terms of my pregnancy and having everything ready before the holidays completely overwhelm us. You never realize how much stuff you accumulate until you try to condense it down into one room to open up another room for a whole new person to collect their own stuff! Clearing out and organizing has taken over our life and house here lately. Most of my free time is spent sorting through boxes (some of which I don’t think we’ve dealt with since moving in 4 years ago) and trying to turn our former guest room into a guest/office combo. That sounded really easy when we started, just moving stuff around, right? Okay, not really, truly one of those easier said than done situations!

I am glad we got this little push to get moving, because really, the closet in the former office was a bit out of control. And hopefully, all crossables crossed, we will be painting the baby’s room this weekend. And getting her dresser stripped and painted as well. As long as this cooler weather holds out, we shouldn’t have any issues getting it done!

And in between all that work, I may be eating this salad again. And again. It is  the perfect salad for the season. I even mentioned it as a side dish for Thanksgiving to my husband and he thought that was a good idea. And we may like salad around here, but most times at Thanksgiving, we are focused on all the carbs. And turkey. Not so much a salad!

This was dinner for us Sunday night, and then lunch yesterday and today. And I am not at all tired of eating it. besides the romaine, you’ve got a little goat cheese, pecans, bacon, dried cranberries and pears.

And oh, the pears. I am stuck on them right now! These are bosc pears and they are seriously so perfectly ripe without being mushy, which is a delicate balance for pears. They are a finicky little fruit at times. But I tell you, against the cranberries and goat cheese, pears are perfect.

And the dressing on top couldn’t be easier or better suited to the salad. It is a combo of a balsamic and poppy seed dressing. I won’t lie, I was considering just going with the poppy seed alone on top, but went ahead and mixed in some balsamic. It was SO good. The balsamic added just a bit more depth, taking this salad over the top.

In all honesty, the ratios you use can totally be your own, I “followed” the recipe I found for this to the point that I kept the ingredients the same, but the amounts were all mine. Don’t want too many cranberries or pecans? You can decrease them. Rather have turkey bacon? Go for it! Trust me on this though, you don’t want to skip bacon completely, the salt it lends is completely needed to balance this whole salad out.

Welcome to Fall everyone!

Autumn Chopped Salad

Adapted from Espresso and Cream

Serves 6-8 as a main dish, 10-12 as a side

3 hearts of romaine, chopped
3 pears, diced
1 cup dried cranberries
1 cup pecans, toasted and chopped
1 pound bacon, cooked, cooled and chopped
5 ounces goat cheese, crumbled
1/3 cup your favorite balsamic dressing
2/3 cup your favorite poppy seed dressing

Combine everything except the two salad dressing in a large bowl and toss to combine. In a small jar, combine the two dressing and shake well to combine. Serve the salad with dressing on the side. Crusty bread highly recommended.

Before I dive into the recipe, I should likely mention who I had this month! This month I was very lucky to be paired with Tandy from Lavender and Lime! I’ve actually featured Tandy in a way here before, when I braised short ribs, so I know her blog pretty well. And given my sweet tooth was calling I went straight to her desserts, bypassed the baked goods (insert sad face here) and found a fantastic recipe for panna cotta!

I love panna cotta, it is rich, creamy, cool. Does well with fruit or chocolate on top. Or both! I went with just a blueberry sauce, it highlighted the lemon verbena I used to flavor the panna cotta base.

Tandy used lemon myrtle in her recipe, I don’t have a source for myrtle, but I do know where to find verbena on a semi-regular basis, my favorite local farm Susie’s. And they happened to be at a farmer’s market with some fresh lemon verbena yesterday just when I needed it.

And what a flavor it added to the panna cotta! Very subtle herbiness with a light lemon hint. Thinking about it, you could steep some lemon zest in the milk mixture along with the lemon verbena if you wanted more lemon kick.

The blueberry sauce was just some blueberries, a bit of water and some honey to taste. I heated them together on the stove until the blueberries started to pop then blended everything together in my blender. It as the perfect highlight for the panna cotta!

The only issue I had converting the recipe in my kitchen was the gelatin. I swear, no one page had anything that was the same, but most places seemed to agree that 1 teaspoon powdered equaled 1 leaf. I was using powdered. In my measuring I ended up with close to 2 packets worth of the powdered stuff. Thinking back, I may need to blame pregnancy brain for this, because each packet is about a tablespoon, and mathing it out….I had a little too much gelatin in our panna cotta. It was, shall we say, firm? But still tasty. Researching more now, I feel very safe saying that 1 packet of powdered gelatin is perfect for the amount of liquids in this recipe.

Now that I’ve done all that thinking for you, won’t you give it a try yourself?

Lemon Verbena Panna Cotta

Adapted from Lavender and Lime

I didn’t change Tandy’s measurements, I used my scale to measure out the sugar and the ml measure marks on my measuring cups. I’ve found conversions can be tricky, and given the gelatin issue I  had, I am glad I didn’t toy with it too much!

1 packet powdered gelatin
200 ml milk (I used a 1%)
55 g granulated sugar
2 stems  lemon verbena
200 ml heavy cream

In a small bowl, sprinkle in your gelatin powder and cover with the cream, allowing the gelatin to soften.

In a saucepan over medium low heat, combine your milk, sugar and the lemon verbena stems. Heat until the sugar has dissolved and the milk is steaming. turn off the heat and allow the verbena to steep for 5-10 minutes, then remove the verbena from the milk mixture. Whisk in the cream/gelatin mixture, then divide it between whatever serving dish(es) you would like.

Refrigerate for 4-6 hours until set, serve with any fruit, fruit sauce, or chocolate sauce you prefer!

Not to say I didn’t enjoy the work, I absolutely did! I don’t think I talked about what I was doing too much here, but I was a clinical instructor for nursing students. There are two parts to nursing education: the lecture book learning portion and the clinical hands on portion. I was responsible for the guidance and assignments for 7 students for their hands on portion at a local hospital. It truly was a blast, I pushed them and they pushed me. I dug back into my brain for nuggets of experience and teaching to pass on to them and it was really fun. Tiring, especially since the entire time I was pregnant and tired anyway, but really a lot of fun. They were an incredible group to work with, and I think I’ve gotten a few of them to come to the dark side of women’s health and maternity/labor and delivery nursing! I hope I am able to return next year, now that I’ve done it once, I have a better idea of what to expect not only from the students, but also from myself.

In between teaching, working, a humid summer and this whole business of growing a life, I did manage to get some cooking done. And even photographed! Just not blogged. I will fully admit that after sitting at the computer for all the other things I was working on, I really didn’t have it in me to sit and be witty or engaging enough to write anything other than “Here, I made this, it was good, so should you. Yum.”

That just isn’t much fun to read. Especially if I really loved what it was, like this bruschetta.

So, I am the first to admit, strawberry season is pretty much waning if not done in many areas. I am lucky to live where I do and still see strawberries in stores from across the border. if you know where I live in relation to the border, you understand, I do not live that far north and west of where most of these strawberries are coming from!

But if you cannot get strawberries now, just keep this recipe in mind for next year. It was really good, really quick, and really kept my kitchen cool. We ate this one night for what my husband and I call our “picnic dinner.” Basically, we get a good loaf of bread, a variety of sliced meats (think salami, coppa, prosciutto) and cheeses that sound good and just slice off pieces of bread to top with whatever meat and cheese we want. This bruschetta topping was the sweet side for our picnic dinner that night. Along with a caprese salad, it was fantastic!

Strawberry Bruschetta

Adapted from Annie’s Eats

Yes, I do in fact live in San Diego, and while most of the time hot and/or humid does not apply here, the month of August tends to be an exception. Usually during August we get monsoonal flow kicking up over our mountains and deserts, and it likes to merrily push its way out all over the county. As such, my house is currently sitting at 82 degrees at 5:45 pm in the afternoon. No air conditioning here. Means there was no baking or actual cooking happening this month!

Thankfully, we got a lot of household type stuff done before the worse of this heat and humidity set in, including new laminate flooring in the living room. I am in love with it. So easy to keep clean. And nice and cool underfoot. And actually all installed, which I had some concerns would take longer since we were doing it ourselves with some family help. But it is done!

I should get back on track here. This month for the SRC, I was paired up with Christine from Christine’s Kitchen Chronicles! Christine and I have something in common, besides the cooking and blogging of said cooking, we both Jazzercise! I am jealous of her 4-5 class a week schedule, I am only able to make it to 2-3 generally, maybe once the busy summer dies down and I am down to one job instead of two I can get one more class in a week, I hope!

I will fully admit to scouring Christine’s lovely blog and mentally bookmarking a few recipes. Until it got hot. All the recipes I was considering wanted me to cook something. And, like I said, no cooking here. One little window in the kitchen means no good air flow. I’d hate to think how hot it could actually get in there in weather like this.

Thankfully Christine rescued me with the perfect summer treat, a watermelon slush! Especially considering my love for Slurpees right now. These slushes are cold, frosty, sweet, and lacking a lot of chemicals and HFCS. My OB will be very happy with me for skipping the HFCS!

Another great thing is how fast you can go from hot to slush. Just keep some watermelon tucked away in the freezer (or any fruit really I am thinking) and you will be in business!

Watermelon Slush

From Christine’s Kitchen Chronicles

4 cups watermelon, seeded, diced, and frozen
2 limes, juiced
2 Tablespoons honey
3/4 to 1 cup water (This was the original amount called for, I needed to use about 2 cups total. It could be my watermelon wasn’t very juicy; the color was a little anemic; or it could my 13-year-old college aged blender, either way, just know that extra water won’t hurt at all!)

Blend all ingredients in a blender until smooth.  Serve immediately.