Yesterday was my wedding anniversary, and we went out for a delicious vegan lunch of veggie-packed sandwiches and tea, followed by chickpea brownies for dessert. We were stuffed! By the time supper rolled around, we were not inclined to have a big meal, so I did some Gardein Golden Fishless Fillets (which are totally amazing, by the way) with some roasted broccoli and leftover undressed samosas.
We weren’t looking for a heavy dessert, so I whipped up this smoothie and it was the perfect finisher. Try it; you’ll love it!
2 frozen bananas in chunks
2 fresh bananas
2 cups coconut milk
2 Tbsp. flax meal
1 heaping tsp. of cinnamon
2 heaping Tbsp. of peanut butter
Add ingredients in order listed above. Blend at medium speed until smooth. Pour into tall glasses and savour.
I start my day out on the right foot with a hearty breakfast of toast with nut butter, a banana and a cup of coffee, but some days, it just feels right to make my “second breakfast” a really delicious blend of fresh and frozen fruit, like this:
1 cup fresh pineapple chunks
1/2 cup of frozen blueberries
1-2 frozen bananas (in chunks)
1 cup frozen strawberries
2 Tbsp. coconut yogurt
2 Tbsp. flax meal
1 heaping tsp. dried ginger
1 cup unsweetened almond milk
1 cup Kiju cherry-pomegranate juice (or other juice of your choice)
1/2 cup filtered water.
Whiz her up, and pour for some groovy morning fruity-goodness! (Now for that shower!)
I bought a gorgeous organic pineapple a couple of weeks ago. I’ve always found the cutting up of this fruit to be a bit of a challenge, so I figured I’d look at some YouTube videos to assist me. I had heard that if you could pull the spiny leaves out with your hand then it was meant to be ripe. When I watched the video, it said you should be able to smell the pineapple if you put your face up to it. I did this, and I couldn’t. You also should see a nice golden colour on the outside. Again, I could not.
In one video, it said to put your pineapple in the fridge upside-down for about 30 minutes before cutting it to allow all the natural sugars to disperse rather than collect at the bottom. Well, since mine was definitely not ripe, I left it out for a while (for that, read, a week) in a bowl on my buffet and kind of forgot about it. You could say it must have been REALLY unripe because after a week it was still not smelling very much like a nice pineapple.
I decided to pop it in the fridge, upside-down. I put it in the side-door where I keep cartons of soy and almond milk and bottles of carbonated water, and left it again, for another week. Crazy, eh?
Well, yesterday I finally got out my big knife and set to work on the pineapple and you know what? It was perfect! It carved up beautifully and I have a nice container of pineapple chunks ready for fruit salad, or a smoothie, or putting into a savoury dish for some juice and sweetness. Or even just for snacking.
What’s lemony, creamy, cold and delicious?
Lemon Cream Pie Smoothie Pops!
1 cup chopped frozen banana
1 cup unsweetened vanilla almond milk
1 cup organic lemonade
zest of one fresh organic lemon
juice of one lemon
1 Tbsp. flax meal
a few ice cubes
Whiz up in the blender. Pour into popsicle molds. Freeze. Remove and enjoy on a hot day, or just as a fun dessert!
Big kids love them too!
You might not be old enough to remember Popeye, but he was popular when I was a kid, and it occurred to me this morning that since he only ate spinach, he was one of the first to adopt a plant-based diet!
Popeye was a vegan. Ha! (Shame about the smoking.)
Popeye’s Favourite Smoothie
1 organic bosc pear, peeled and chopped
1 organic kiwi fruit, peeled and sliced
1 tsp. freshly grated organic lemon zest
1/2 cup fresh or frozen, organic spinach
juice of 1/4 of lemon
1 cup organic apple juice
1 cup non-gmo unsweetened soy milk
1 tsp. ground organic ginger
2 or 3 ice cubes
Whiz it up. Pour in a tall glass. Enjoy. ( I had mine with a piece of vegan chocolate cake. My bad. Recipe coming soon!)