Spring is here and with it all sorts of great produce! I just picked up a box of Ranier cherries (my fav!), peaches, pears, figs, a huge watermelon, grapes, and cantaloupe. As I was unloading it all, I realized I had all the ingredients I used to make the Spring Green Smoothie recipe I entered into the JEM Raw Nut Butter contest last year. Of course I had to remake it and wanted to share it on the blog. I didn’t win the grand prize, but I did win a secondary prize and got 4 free jars of JEM, which was amazing!
Prior to becoming vegan, I was a huge yogurt lover. I ate it by itself, in smoothies, as a dip, in baking, and in regular cooking. I made a slow transition from a lifestyle filled with fruits and vegetables, but also low-fat cheeses and lean meats, to a vegetarian dairy filled diet, and finally to veganism and a plant-based diet. One of the foods I thought I would really miss was yogurt.
I tried a couple of vegan brands and they just didn’t really do it for me. Either the texture was off or there was a strange after taste. Recently, I saw one of my favorite brands, Silk, had come out with a new yogurt line and I decided to give it a try. I was surprised because I actually liked it! So far I have only tried the strawberry and cherry, but found both to be creamy and without any strange after taste. I love mixing it with fruit for a parfait and am excited to try it in baking as well.
If you haven’t noticed, I have been complaining about the heat a lot lately in San Diego. Even with AC it is hot. So very, very hot. Which is generally a bad thing, but did inspire me to make this easy vegan frozen yogurt, so I’ll take what I can get. This is super easy to make, literally just blend frozen fruit and yogurt for a perfect soft serve. You can use any flavor combination you would like and I can’t wait to play around with it some more.
- 1 cup frozen fruit (I used strawberry)
- 1 container Silk Yogurt (I used strawberry)
- Optional: Splash of your favorite vegan milk (see note)
- Blend ingredients on high using a high speed blender, stopping occasionally to scrape down the sides.
- Top with your favorite toppings, I used a raw Chocolate Sauce
It is so hot in San Diego right now. I had a meeting at work the other day and one of my coworkers applauded that I made it, as there is no air conditioning in my car and it was a very miserable 30 minute drive in rush hour traffic to get there. It took some serious self talk, especially because I had to leave my air conditioned house to get there. The car ride was slightly more bearable due to this Super Green Apple Smoothie.
Martin and I went on a major post vacation shopping trip, as our refrigerator was seriously barren. Lake Atitlan totally spoiled our taste buds and now all I want to eat is fresh fruit, juice, smoothies, and amazing four course vegan dinners. Sadly, this just isn’t going to happen. However, I was super happy to find some Zespri Golden Kiwi’s at Costco and used them to make this Kiwi and Mango Smoothie. I have been looking out for these bad boys after learning about them on Instagram, as well as the Zespri contest, with a grand prize trip to New Zealand! I don’t really think I will win, but I always find these contests fun and they help me come up with new and yummy recipe ideas.
Being back from vacation is not easy. I am happy to be home and, of course, excited to see my favorite little fur child, but I can’t lie, I certainly do miss eating breakfast and looking out at the amazingly gorgeous Lake Atitlan. Most days I had an amazing fruit platter for breakfast filled with melon, papaya (picked straight from the hotel’s papaya tree!), pineapple, and banana, served with freshly blended juice and some delicious Guatemalan coffee (also picked and sun-dried from coffee plants at our hotel). It was pretty amazing, but all good things must come to an end. Arriving home to an empty fridge certainly doesn’t help matters, but luckily I had a bunch of frozen fruit, dried berries, and nut butters to create this delicious tropical smoothie bowl and ease my taste buds back to reality. Non-vacation life is hard.
On Tuesday I leave for Guatemala. I cannot tell you how excited I am for this vacation! I will be staying at the fabulous Laguna Lodge and Nature Reserve on Lake Atitlan. This place sounds amazing. With only 6 guest rooms (all with gorgeous views and balconies overlooking the lake), Laguna Lodge also features a 100% vegetarian (and vegan friendly) restaurant and contains a 100 acre nature reserve. Talk about absolute perfection. Today is a day for packing and tying up a few loose ends before my trip. To keep it simple (and use up some extra fruit before I go!), I made a basic Acai Bowl for breakfast.
Ok, I will be truthful. I was a late bloomer on the PB&J train. When I was little my favorite sandwich was butter and mayonnaise on white bread. So gross, I know. Thankfully my more primitive taste buds evolved and I grew to not only love the classic peanut butter and jelly, but expand it from it’s sandwich form. Hence the birth of the Peanut Butter and Jelly Smoothie.