Canadian mom Bonnie Brewer-Elsayed is school librarian at Canadian International School of Beijing (CISB), and so the family lives in a faculty apartment on campus. Brewer-Elsayed has been here a long time: she moved here in 2004 to teach at Beijing Concord College in Tongzhou then on to CISB when it opened a year later. Her Egyptian husband Jamie Elsayed is a consultant who works with Chinese families, preparing them for immigration. Their daughter Maira Elsayed (age 4) attends Pre-K at CISB, and is one of five little girls born in the same year to CISB staff members, which means her best-friends all live in the building.
Brewer-Elsayed doesn’t cook as much in China as she would in Canada, since Ayi and ordering in make for easy mealtimes, but she makes home cooked meals most weekends. Maira loves making pancakes and baking treats, but as we visit the Brewer-Elsayed family on a perfect, golden, summer afternoon, it’s ideal weather for the delicious, icy treat they’re about to demonstrate. “I found an orange creamsicle recipe online and decided to play around with it,” says Brewer-Elsayed, “I added pineapple and banana to give it a more tropical flavor.” Maira is an accomplished assistant and hostess: she chops, pours, blends, and insists on us trying the fruits of her labors. Delicious!
Tropical Creamsicle Smoothie
Approximately 4 servings 约4人份
1 cup pineapple 1杯菠萝
1 medium mango 1个中等大小的芒果
1 banana 1根香蕉
1 cup plain unsweetened yogurt 1杯无糖纯酸奶
1 teaspoon vanilla essence 1茶匙香草精
1 cup orange juice 1杯橙汁
1. Peel and chop fruit. 将水果去皮、切碎。
2. Mix the vanilla essence into the yogurt. 在酸奶中加入香草精。
3. Combine fruit, yogurt mix and orange juice. 将水果、酸奶与橙汁混合。
4. For a cold, slushy smoothie freeze for 2 hours.将混合好的材料冷冻2小时。
5. Blend until smooth. 从冰箱中取出混合材料，用搅拌机打碎直至顺滑。
This article originally appeared on page 30 – 31 of the beijingkids July 2015 issue. Click here (http://issuu.com/beijingkids/docs/2015.07_beijingkids) to read the issue for free on Issuu.com. To find out how you can get your own copy, email email@example.com.
Photos by Adrian Xuan at Neverland Studio