Plant-based Recipe: Not Your Average Strawberry & Banana Smoothie 🍌🍓

Ingredients:

• 1 cup of almond milk
• 1/2 cup of rolled oats
• 16 frozen strawberries
• 1 frozen banana
• 1 tablespoon of agave syrup or maple syrup

I know everyone has tried an average strawberry & banana smoothie at least once in their lives, so I decided to put my own spin on the classic, yet timeless combination. As always, the smoothie consists of frozen strawberries and bananas, but instead of regular milk, I used almond milk. For sweetness, I added agave syrup. And to make the smoothie even more satisfying, I used… wait for it, wait for it…. drumroll please… ROLLED OATS! They are the key to making a thicker, more nourishing, and more filling fruity beverage. You can add them to any smoothie recipe, not just this one. Comment down below if you’ve tried making this recipe and enjoyed the addition of the magic ingredient (rolled oats). ^_^

Plant-based Recipe: Triple Berry and Chia Seed Smoothie

Ingredients: 

• 1 cup frozen rasberries
• 1 cup frozen blueberries
• 1 cup frozen blackberries
• 1 scoop plant-based protein powder of your choice (optional)
• 1 tbs. chia seeds
• 2 cups almond milk (or other non-dairy milk)

This smoothie, or as I like to call it, liquified fruit beverage, is ideal to make after a workout or hike. It refuels the body with the necessary carbohydrates, proteins, fiber, and nutrients that it needs to function successfully. This particular combination of ingredients is also easy-to-digest and will leave you feeling full and satiated, but not bloated. If you want to add some greens to this smoothie, simply throw in a handful of spinach, adding even more minerals to the smoothie. After combining all of the ingredients in a Vitamix or other high-speed blender, blend it until the consistency is creamy and almost resembles ice cream. You can either pour the smoothie into a tall glass or a bowl like I did. I prefer pouring my smoothies into a bowl so I can garnish it with tasty toppings, such as homemade granola and more fruit.

Plant-based Recipe: Finger-Licking Raspberry Chocolate Tart

This tart is the simplest dessert to make. It comes together in ten minutes and is guaranteed to be a crowd-pleaser. The no-bake crust is filled with a smooth and decadent chocolate ganache and topped with fresh raspberries (or other berries) on top. It is ideal to make this tart during mid-summer because that is when raspberries are in season. I purchased the ingredients for this recipe at Whole Foods and the raspberries at the Union Square Farmer’s Market. I adapted this recipe from Rachel Conners, who runs Bakerita.com, where she shares her love of baking with the world. The majority of her recipes are gluten-free, refined sugar-free, and vegan, which is why I love them. Check out her site to learn more about her.

Here is the recipe:

For the crust:

1.) 1 and 1/2 cups almond flour

2.) 1/4 cup unsweetened cocoa powder

3.) 1/4 cup coconut oil (melted)

4.) 1 tablespoon pure maple syrup

5.) pinch of course sea salt

 

For the filling:

1.) 1/2 cup coconut milk

2.) 6 ounces bittersweet chocolate (chopped into small pieces)

3.) 1/4 cup raspberry preserves or raspberry jam

4.) 2 cups raspberries

Directions:

1.) Firstly, grease a 9-inch tart pan with a removable bottom with coconut oil or vegetable oil.

2.) In a medium-sized bowl, combine all of the ingredients for the crust: almond flour, unsweetened cocoa powder, coconut oil, pure maple syrup, and sea salt. Stir these ingredients together and press the mixture into the tart pan. Set this aside.

3.) Time to get started on my favorite part: the filling! Pour the coconut milk into a small saucepan and bring the liquid to a boil– make sure not to leave the coconut milk unattended at this point. Then, place the chocolate into the saucepan along with the raspberry preserves. Stir the ingredients until they resemble a creamy paste.

4.) Now, pour the filling into the crust and garnish the top with raspberries– feel free to get creative! Try assembling the raspberries into the shape of a heart or a smiley face. The possibilities are endless.

5.) Once you have garnished the top, place the tart into the refrigerator in order for it to set and become firm. You can leave it in there for 1-2 hours or overnight. After it sets, slice the tart and serve it to family and friends! Bon appétit! 🙂