Morning Pina Colada Smoothie

Pineapple and coconuts go together like peaches and cream. Easily one of my favorite flavor combinations. The frozen bananas add a beautiful creaminess to this delicious smoothie.

I haven’t seen or been on a beach in years, so if you’re like me, this smoothie will remind you of lounging on the beach, toes in the sand, waves crashing…even if it’s still snowing outside (geez, it’s April)! When was the last time you were on a beach?

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Morning Pina Colada Smoothie
Serves 2
1 1/2 Cup frozen Pineapple, diced
1 small frozen Banana, sliced
1/2 Cup Coconut Cream (or use Coconut Milk if you want to keep the calories down – you will lose a little bit of that coconut intensity – still delicious, though!)
1/2 Cup Coconut Water
Shaved Unsweetened Coconut, to garnish
Hemp hearts, to garnish

Blend all ingredients together in a blender until smooth. Serve in a bowl or a tall glass. Garnish with shaved Coconut and Hemp hearts.

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45 Minute Vegan Lox

It really is amazing the flavors that you can emulate using only plants. Most of the vegan lox recipes I’ve seen require you to marinate the carrots overnight (Which I am far too impatient for!). I’ve come up with this recipe so that you can have this dish on your table to devour in less than 45 minutes. The texture of the carrots and the flavor from the dulse makes it hard to believe that this meal is vegan. Try it and I can guarantee you that you will amaze your guests!

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45 Minute Vegan Lox

Serves 4
1 Bundle of Carrots
2 cups Water
2 tbsp Soy or Tamari
2 tsp Liquid Smoke
2 tbsp White Rice Vinegar
1 Large Handful of Dulse (or 3 Nori Sheets if you can’t find Dulse)
Bagels
Vegan Cream Cheese
Red Onions, finely sliced
Dill
Capers
Grapeseed oil for roasting

Preheat oven to 375. Place the (unskinned) carrots on a roasting tray, lightly cover carrots with grapeseed oil. Bake for 30 minutes, turning them over halfway through cooking. Make sure to keep checking your carrots – you want them cooked, but not mushy or too soft that you can’t slice them. Remove from oven and let cool. Once cool, using a vegetable peeler, cut the carrots into thin slices and place in a container for marinating.

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For the marinade, boil the water, white rice vinegar and the dulse. Bring to a rolling boil and remove from heat. Add the soy sauce and liquid smoke. Strain the marinade in order to remove the seaweed. While mixture is still warm, pour over carrots. Place the carrots in the fridge to cool.

Garnish toasted bagels with cream cheese, vegan lox, sliced red onions, dill and capers. Serve and enjoy.

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Do try this one and please leave your comments – this recipe is a winner!