Month: August 2019

Ingredients:

• 1 cup Easy-Peasy Almond Milk (page 25), or milk of choice
• 1 tsp peppermint extract
• 3 Tbsp cacao nibs or carob nibs
• 1 cup spinach
• 3-5 frozen bananas
• Cacao nibs or carob nibs (decoration)

Instructions:

Plan Ahead:

1. Make the Easy-Peasy Almond Milk, or milk of choice.

Once Ready:

1. Place the milk, peppermint extract, cacao nibs or carob nibs, and spinach in the blender.
2. Blend on high for 1-2 minutes.
3. Place 3 frozen bananas in the blender.
4. Blend on high for 30 seconds.
5. Use a spatula to scrape the sides.
6. Blend again for 30 seconds.
7. Add additional bananas if it is not solid enough after 1 minute.
8. Repeat blending and scraping until you get the consistency of ice cream.
9. Top with cacao nibs or carob nibs.

Notes:

• You can add additional toppings, such as dried mulberries, goji berries, raspberries, blueberries, fresh cut bananas, and strawberries.
• You can make this into a smoothie by using fewer bananas or just using fresh bananas instead of frozen.
• I always use ripe bananas for my recipes.
• I always keep big bags of frozen fruit in the freezer all year round, because it is more economical.
• My favorite fruits to keep on hand are: blueberries, strawberries, mangoes, raspberries, blackberries, and cherries.

Ingredients:

• 3 cups Easy-Peasy Almond Milk (page 25 in Rainbow Food Rocks), or milk of choice
• 3 cups frozen cherries
• 2 bananas
• 1 tsp maca powder
• 2 tsp raw cacao powder

Instructions:

Plan Ahead:

1. Make the Easy-Peasy Almond Milk

Once Ready:

1. Place all of the ingredients into a large blender.
2. Blend on high for 1-2 minutes.
3. Pour into a glass.
4. Serve with cacao wafers and extra cacao powder on top.

• Note: I use maca powder from Nuts.com.