This sauce is VERY garlicky and, therefore, amazing! I used it on pizza, but it would be great on pasta too. I even found myself dipping baby carrots into it!
6 cloves garlic
6 oz soft tofu
1/4 cup nutritional yeast
1/2 cup unsweetened plain almond milk
1/2 cup raw cashews (soaked overnight, if not using a Vitamix)
1 teaspoon salt
2 Tablespoons white wine
Blend on high for 30 seconds and then let sit for 10 minutes to thicken up.
Here’s a quick, sweet, summer treat that’s ready in seconds at around 100 calories per serving! I used the Zevia brand soft drink in the Cream Soda flavor, but you can use any calorie-free soda you like. Zevia also makes a Ginger Root Beer that would be amazing for this!
First, we’re going to make our banana ice cream. This is so easy, and you can add anything you like to it. You can add frozen strawberries, peaches, or mango. You can make raw banana splits. It’s good just the way it is, straight out of the blender too. For this recipe, we’re keeping it simple.
2 frozen bananas, cut into chunks*
a dash of cinnamon
1/4 teaspoon vanilla or scrape the seeds from a small piece of vanilla bean
Put everything in a Vitamix and slowly turn the variable speed dial up to about 5. The banana chunks will bounce around and then start to break into tiny pieces. After about 10-15 seconds, turn the variable speed up to 10 and then quickly flip it to high. Using the tamper, push the frozen banana into the blades for another 15 seconds or so. You want the ice cream creamy, but you don’t want to blend too long or it will start to melt and you’ll have soft serve (which is great, but not for floats!).
Using an ice cream scoop, scoop out the banana ice cream with an ice cream scoop and place 2 scoops each into 2 glasses. Pour as much soda as you like over the top and enjoy!
*This recipe doesn’t work well with less than 2 bananas because there won’t be enough in the blender for the blades to grab onto. If you’re only making this for one person, go ahead and use 2 bananas and just freeze what you don’t use.
Summer in the South means fresh, local peaches are in abundance everywhere you go, farmer’s markets, road-side stands, grocery stores… there are so many great recipes you can make with juicy, ripe summer peaches, but not very many of them are portable! Here’s a smoothie with flavors reminiscent of peach pie/cobbler/crumble that you can go with you anywhere your day takes you.
I always add greens to my smoothies, but since peaches have such a delicate flavor, you’ll want to avoid adding greens that will overpower the flavor. Spinach is always a safe choice. I personally think de-stemmed swiss chard and kale work too if you don’t use too much.
2 medium peaches, peeled and pitted
1 cup nut milk
1/3 cup oats
1/2 teaspoon cinnamon
tiny dash nutmeg
splash of vanilla
2 medjool dates (or whatever sweetener you like)
handful of greens (optional)
1 cup ice
Put everything into a high-speed blender and blend on high for 20-30 seconds. Now go sit on the front porch while you drink this. 🙂
You know you want it…
Peanut butter is quite possibly my favorite food. I’m convinced woman can most definitely live on peanut butter alone! If I don’t exercise some self-control, I can stand in the kitchen and eat more than I care to admit straight out of the jar with a spoon. Everyone knows chocolate pairs well with peanut butter, but the two are often accompanied by grossly unhealthy ingredients in pre-packaged desserts. This is a dessert (or breakfast or post-workout shake) that you can feel good about drinking. Potassium, antioxidants, calcium, B vitamins, protein, fiber…you get the point. Drink up!
1 frozen banana
1 tablespoon unsweetened peanut butter
1 cup almond milk
1 rounded tablespoon raw cacao
1-2 medjool dates
5 ice cubes
handful of baby spinach or other green, optional
Put everything in a high-speed blender and blend, baby, blend (for about 20-30 seconds).
Ok seriously. This stuff is amazing! I could go on about all the nutrients in this pudding, but why waste your time? You need to make this as soon as possible so that you can shove it in your face!
Creamy, chocolatey, yum! This makes 2 generous servings.
1 avocado, peeled and pitted
3 Tablespoons raw cacao (or plain ‘ol cocoa if you aren’t fancy)
1 cup almond milk
1 cup pitted medjool dates, soaked in hot water for 1 hour, then drained
1/2 teaspoon vanilla
Put everything into your Vitamix or high speed blender and blend on high until creamy. Chill for 1 hour and then enjoy. Top with chopped nuts, sliced strawberries, or coconut whipped cream, if desired (and why WOULDN’T you desire?!)
PS – If you’re using a Vitamix, you can probably skip soaking the dates, but if you are using a food processor or another blender, you definitely want to soak them to ensure your final result is completely creamy. I soaked mine for 30 minutes even though I used a Vitamix. Also, I only recommend medjool dates as this has turned out pretty disastrous with the smaller, harder deglet noor dates.
I can’t seem to get enough of this juice lately. I can down a 24oz jar by myself fairly quickly, especially after working out or being out in the summer heat. Watermelon is not only hydrating, but nourishes your body with lycopene, beta-carotene, antioxidants, vitamin C, and a wealth of other goodies.
This juice just wouldn’t be the same with out a hint of refreshing mint and crisp cucumber. I strain my juice after blending so that it goes down just like water, but you’re welcome to leave the fiber in as well! This recipe serves 1, in my opinion, but it make enough to share, if you’re into that.
About 6 cups of watermelon chunks (I don’t measure; I just load up the blender!)
A sprig of fresh mint (about 7-8 leaves)
1/4 of a large cucumber (maybe 1/4 cup slices? I told you I don’t measure:) )
Blend everything up on high for about 10 seconds and then drink as-is, or strain through a fine mesh strainer. This is best served really cold, so you can either blend it with ice, pour over ice, or put it in the fridge until it’s cold.
Creamy, white heaven in a glass– that’s what this is! Just look at that gorgeous plant-based milk! Don’t you want to have it with your ooey gooey vegan brownie or poured over some homemade granola? Of course you do! Stop drinking nasty cow’s milk and enjoy a tall glass of this!
1 cup almonds, soaked overnight, drained, and rinsed
4 cups coconut water
few dashes of cinnamon and a splash of vanilla, if desired
Put everything in your Vitamix and blend on high for 30 seconds. Strain through a nutmilk bag and enjoy!
The milk will separate in the fridge, but no worries; just give it shake before you use it. You shouldn’t have any trouble with this, but use it within a week to 10 days since there are no preservatives. If for some reason you don’t, freeze it in ice-cube trays and use it in smoothies! For goodness sake, don’t let it go to waste!