Quick post before my full fledged 5 week update.
As you may or may not know, I make my green smoothies with frozen bananas. One of my many endearing idiosyncrasies consists of only eating fresh bananas within a two to three day window of proper ripeness before they gross me out and I will not eat them. At this point, they are best suited for baking or smoothies, so I freeze them since I don’t bake. Although I have recently been browsing online info about vegan baking, for the record. That aside, I used all my kale and collards for my salad greens, so I was looking around for a suitable breakfast in my relatively bare cupboards and came up with the most awesome accidental dessert for breakfast! I suppose some might call it a smoothie, but I put it in a bowl and ate it with a spoon, so I suppose it’s sorbet. I realize I did not invent this, but I am still impressed with myself.
I put the following in a blender: 1.5 frozen bananas 1-2 c. of frozen raspberries (any mixture of berries would be great) 1/2 c. of water - enough to allow it to blend but not get too liquidy optional - 1 Tb. of that heavily processed So Delicious brand french vanilla coconut milk creamer that I reserve for special occasions optional - vanilla extract ( do not use too much or it's gross) optional - 1 tsp chia seeds
Top with a few raw almonds or fresh berries, yum!
blend and WHAAA??? The most amazing, thick, vegan ice “cream” ever!
Along with that I had a small Ezekiel sprouted tortilla (I know it has soy in it, but I realized this after I bought it and my fridge is pretty bare right now, and I was hungry) with some ground peanuts and honey from the farmer’s market (I don’t call it peanut butter because it is not pre-made; does not have added oils, salt, or sugar and is ground to order into the container from straight peanuts – wish they had raw!)
What a heavenly dessert.
I am going to post about salads as well. Mine have been intensely flavorful lately without drenching them in dressings. But for now, I have to get ready for work.