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  • Strawberry + Raspberry Crisp with Fresh Ginger

    The sun is out. We are breathing. The sky is blue, and we have plenty of tea/coffee/kombucha to fill our cups. Full or not, sometimes it is a challenge to keep ourselves positive and happy...

    Does anyone else feel like that sometimes? Maybe it was the whirlwind trip I had with a few of my best girlfriends to New Orleans (uhh, that city has some major spooky magic and cool vibes going on), or the pressure of adulting, or the fact that I think I have to majorly revamp my diet to cure my recent mega-bloat attacks, but I am feeling the feels. All the feels. And I just kinda want to be left alone. 

    Take a walk around the block. Go for a run (ps: I may or may not have started to train on a 6 month long marathon training plan). Wander around a few blocks I haven't been on. Get lost. Try to focus on the small things that make the world go 'round. Like crisp. Crisp, so...sweet and crispy and juicy. And easy...so very easy. The doctor (ahem, me) orders you to go out to a market this week, find some amazingly ripe raspberries and strawberries (and also buy yourself some flowers, ok?), head home and bake up a crisp for you, your lover, your friends, your parents, your sister or brother. You cousins, your aunts, uncles, grandparents....anyone. Nothing about this crisp cannot make you happy: pink, sweet, tart, free from weird ingredients, and perfect for breakfast the next day (or just for breakfast) (with or without your favorite yogurt or on ovenright oats).

    Just do me a favor and make a crisp, and send happy, positive vibes into the world. Oh, and maybe plop on some of your favorite ice cream or whipped cream situation. Just do your thing, be you, don't overthink it, and enjoy.



    Raspberry and Strawbery Crisp with Ginger and Almonds // plant-based; vegan; gluten-free; soy-free // makes 1 9 or 10" pie plate full of crisp, or one 8x8" pan full of crisp

    Filling:

    • 1 quart (4 cups) strawberries, hulled and cut into halves or quarters
    • 1 punnet (1 cup) raspberries
    • 2 tsp cornstarch or arrowroot starch
    • 1 TB coconut sugar*
    • 2 TB maple syrup
    • 2 tsp lemon juice
    • ½ tsp lemon zest
    • 1 tsp freshly grated ginger or 1/2 tsp high quality dried ginger
    • Pinch sea salt
    • optional: small sprinkle of freshly grated black pepper

    Topping:

    • 1 cup rolled oats
    • ½ cup oat flour
    • ½ cup slivered almonds or almond meal/flour*
    • ½ tsp cinnamon
    • ¼ tsp sea salt
    • 4 TB melted coconut oil and/or earth balance
    • 2 TB maple syrup 
    • 2 TB coconut sugar

    *Ok, so after I have written up this post, I have discovered that coconut sugar (dehydrated coconut palm nectar) is rich in a prebiotic, readily fermentable fiber, inulin. So, replace with another sweetener of choice for a true low FODMAP crisp. Also, almond flour can also effect some people, as can too many almonds. In that case, simply omit the almonds or replace with 1/2 cup of walnuts, which are super FODMAP friendly :) 

    1. Preheat oven to 350F.

    2. In a large bowl, mix up all the filling ingredients, and then plop into a 9" or 10" pie tin, or an 8x8" pan. 

    3. In the same bowl, mix together all the topping ingredients. Using your hands, squeeze the mixture to form a handful, and then gently break apart the handful into chunks and crumbs over the filling.

    4. Bake for 40-45 minutes until bubbly and topping is golden brown. Serve right away or serve slightly cool. Crisp will keep for 4 days in the frdige, covered. 



    Baked up and ready for some lovin'

  • Strawberry Jam (Lower Sugar!)

    After picking and sorting through 35 pounds of strawberries last weekend, I was left with pretty much zero fridge and freezer space. I froze 7 gallon-sized bags of them. Even after sorting the berries between "eat now" (ripe and ready to eat) and "jam/pie" (more ripe or damaged), I was still left with a hefty haul to deal with. Strawberry smoothies, strawberries and coconut ice cream, strawberries alone, and a strawberry pie (ok-two pies!!) later, I still had enough to crank out a batch of jam! Wow.

    Strawberry jam...the stuff you eat in the dead of winter to give you hopes of summer. The stuff that actually tastes of strawberries and the sun, and is sweetened with non-gross-corn-derived substances. The ruby red, fruit-packed, sweet stuff that is slathered onto toasted bread, pancakes, muffins and biscuits. I grew up eating my grandma's strawberry jam. It is probably the one thing that makes me think of her most! It is her signature; usually birthday or other gifts include a small jar of her strawberry jam (sometimes, it is elderberry, if you're lucky). Back in 2012, I had the pleasure of actually making it with her. It was so much fun, and she even shared her "secrets" with me. What wasn't secret was the slightly obscene amount of sugar needed to form a gel with the pectin she uses. Yes, I still love and enjoy her jam. But sometimes, it is nice to have a jam in your fridge that doesn't scare you pancreas. Enter: high methoxy pectin!

    I will put all the fancy food science terms aside, and sum it up here: high-methoxy pectin forms a gel in the presence of calcium ions, not sugar. The end. 

    (Note: If you are still freaked out about traditional preserves, check out some great recipes for-nearly- instant "chia seed jam"!)

    Back in 2013, I had to embark on my own jamming adventures...by myself...because I was a lonely recluse who lived in Janesville and worked all. the. time. I discovered Pomona Pectin at my local food cooperative, and knew I had to try it out. Not going to lie, it was kinda scary, even for someone who has been formally educated in the know-how of food colloids and stabilizers, to make jam by myself. Where was my grandma to stick her finger in the mixture, and know it was "sweet enough" for the low-methoxy pectin to gel? or that it was "thick enough" for the berry chunks to not separate in thr jars? Who on earth would tell me that the berries were smashed enough? And who was going to submerge their un-protected hands into that boiling bath of water to get the jar lids out?? Gaaah-it was all too much (ps: don't stick your hands into hot water). But I hunkered down, gave myself a pep-talk, and did it. And it was a success. I was floored! I made freakin' jam by myself, and it tasted great!!!

    So here we are now...third year in a row, with 8 pretty darn respectable half-pint jars of strawberry jam, waiting to be enjoyed once the strawberry season is long gone. I think the third time is a charm, so I must share the recipe with you. Pomona Pectin is awesome...and I say that on my own opinion. It is easy to use, reliable, and produces a great texture. You can use almost any dry or liquid sweetener, including xylitol if you're into the sugar-free jam thing. I have included a few optional add-ins that I have tried the past three years with success; feel free to experiment, and make your own twist on your strawberry jam! The force is with you...so go on, and preserve those seasonal fruits!!

    Note: sweetener preference and amount will vary; in previous years, I have used equal propotions of organic cane sugar and local honey, 1/2 cup each, for the recipe below. However, this year, the berries were a bit more tart, so used 3/4 cup organic cane sugar and 1/2 cup WI maple syrup. You can also use agave. See the Pomona Pectin website for more details, tips and recipes! My recipe below was adapted from their prescribed formula. It can easily be cut in half or doubled. 

    Double Note: I have provided a list of equipment/tools you will need; preserving the bounty of summer requires some forethought, but please, don't be intimidated by this! If you stay calm and organized, it will go smoothly. You can even prep your jars and tools the day before, and make your jam the next.  

    Cheers to jam and fruit and all the summer things!!



    Strawberry Jam // vegan, plant-based, gluten-free, nut-free, oil-free, soy-free // makes 8 half-pint jars, or 4 pint jars //

    Jam:

    • 8 cups strawberies (you want a solid 4 cups smashed fruit)
    • 1/2-1 1/2 cups dry or liquid sweetener of choice (see note above)
    • 2 tsp Pomona pectin
    • 2 tsp calcium solution (made by mixing 1/2 cup water with 2 tsp calcium in a jar, and shaking vigorously; solution will keep for several months in the fridge for future jam adventures)
    • 1 TB freshly squeezed lemon juice

    Optional add-ins to try:

    • small pinch salt
    • 1-2 tsp freshly grated ginger
    • zest of 1 lemon or orange or lime
    • 1/2-1 tsp cinnamon
    • freshly grated nutmeg
    • small pat virgin coconut oil or Earth Balance (this helps reduce foaming in the jam)

    Tools You Will Need:

    • large stock pot or other large pot with lid (I use my enameled cast iron French oven...since it is all I have for a big pot!)
    • small saucepan for lids and rings
    • medium to large pot for cooking jam
    • measuring cup for transfering hot jam into jars (I use my glass 1 cup Pyrex measuring cup with handle and spout for pouring)
    • funnel (optional)
    • potato masher, pastry cutter, or other mashing tool
    • tongs
    • heat resistant spatula for stirring jam and scraping bottom of pot as it cooks
    • hot pad holders
    • 2 clean kitchen towels
    • measuring cups and spoons
    • clean and sterile canning jars, lids and rings (I use half pint jars)
    • microplane (for zest, if adding)

    1. Wash and sterilize jars and lids, as well as a measuring cup (and funnel if you need it) for portioning the jam into the jars. I wash mine in the dishwasher, and then again with hot soapy water wtih antibacterial soap. You could also use a bleach solution after the dishwasher or washing by hand. I let them air dry after this. You can do this up to 1 day ahead of time, and cover the jars and tools with a clean towel to prevent any foreign material from contaminating the clean jars and tools.

    2. Place jars in a large pot. Fill with water to submerge jars. Bring the water up to a boil, and then take off the heat. In a small pot, place lids and rings. Bring to a simmer, then turn off the heat, keeping the lids and rings in the hot water.

    3. In a medium/large pot, measure out your fruit. Using a potato masher or a pastry cutter, or other similar smashing tool, mash the berries into medium-large chunks. Add the calcium solution. The berries will break down further as you cook, and you can always mash them more as they are cooking. Bring the berries up to a rolling boil.

    4. As you wait for the berries to come up to a rolling boil, measure out your dry and/or liquid sugars into a medium bowl, then thoroughly mix the pectin into them. Take the hot jars out of the pot using tongs, and place them on a kitchen towel (you may get jam on this!). 

    5. Once the berries are to a rolling boil, add the sugar and pectin mixture and stir vigorously to distribute the pectin to prevent lumps. Add any of the optional add-ins now, if desired. Bring the mixture back up to a rolling boil, about 1-2 minutes, stirring every few seconds to prevent scorching and to distribute the pectin. During this time, taste for sweetness, and add more sweetener if needed. Take off the heat, and transfer the pot to the area where the warm jars are at.

    6. Using the clean measuring cup (and funnel if desired) from step 1, carefully portion the hot jam into the warm jars. Wipe rims of the jars clean using a clean, damp kitchen towel or paper towel. Quickly, but carefully, place a warm lid on each jar. Tightly screw on a jar ring on each jar, using a kitchen towel to help hold the hot jars. Carefully transfer the filled jars back to a large pot with a lid, and fill with warm water to cover the jars. Bring water to a boil, and hold the jars at the boil for 10 minutes. Off the heat, and carefully transfer the hot jars using a set of tongs to a kitchen towel. Let the jars sit for 12-24 hours, until set. Do not disturb, as this is when the vacuum is formed inside the jar, seal is set, and jam structure solidified. 

    7. To check the seals, simply press down on the center of each lid. If the lid can be pushed in, a seal was not formed. Simply re-process in boiling water (step 6; see the Pomona Pectin website for more tips on how to properly re-process). Sealed jars will keep 1 year; once opened, enjoy jam within ~2 weeks and store in the refrigerator. I usually keep all my sealed jars in the fridge, but these are shelf stable so can also be stored in a cool, dark place (i.e. do not display them on a shelf, in the sunlight...despite how pretty they are and how much you want to show-off you awesome skillz!).



    The clean and sterile jars, the lids/rings, berries and pectin. And a lemon, too.

    Most of the tools you will need, plus some of the ingredients and calcium water in a jar:

    Ok, now...the berries. Smash those beautiful berries!

    And after...something tells me I shouldn't be wearing a white shirt right about now...

    Ok, now throw those berries into the pot you'll cook the jam in. Put in the calcium water, and turn the heat to medium-high. Meanwhile, mix together your pectin and sugars (if using all liquid sweetener, simply mix it with that). You do this to prevent pectin lumps from forming in the cooking jam.

    Back to the cooking jam: bring the berry and calcium water mixture up to a rolling (rolling!) boil:

    Now, add the sugar/sweetener and pectin mixture, along with any of the optional add-ins. Bring that back up to a boil, about 1-2 minutes. 

    Ok-you have made jam! Now, to get that sweet stuff into the jars, work as swiftly as possible, as it will being to set-up as soon as it begins to cool. I like to use my 1-cup glass pyrex measuring cup with a small spout. Pour enough jam into each jar to come up 1/4" from the top. Wipe the rim of the jars clean with a clean and damp towel, then place a lid and ring on top of each. Tightly screw on the rings, using a kitchen towel to help hold the hot jars if needed. 

    Now, back into the large pot. Fill the pot with water until it covers the jars, and bring to a rolling boil, and hold for 10 minutes. Off the the heat, and using tongs, transfer to a kitchen towel lined surface. Allow the jam to sit for at least 12 hours to cool, set and seal. Check seals by pressing down on the lid; if you can feel it compress and lift back up again, a vacuum was not sealed, and the jam needs to be re-processed. See the Pomona pectin website for tips on how to do this properly. 

    Pile all jars on top of each other, with strawberries on top. Take photo, and laugh at yourself for staging jars of jam....! Enjoy within 1 year, and refrigerate after opening (I keep all my jars, sealed or opened, in the fridge). Be sure to eat the jam within ~2 weeks of opening, cause nobody likes moldy jam! Happy summer!

  • Summer Strawberry & Rhubarb Pie with Coconut Oil Crust

    Wow! How good does summer feel? Well, besides the humidity here in WI, it is glorius. I have a hard time focusing (well, even more so!) in the summer because it feels like a weekend all. the. time. I wish it were so...but then, we wouldn't appreciate the time we do have to relax. The same goes with seasonal fruit: I seem to appreciate it so much more, each and every year, when it rolls around. This year, I was so excited about strawberry picking. My Mom and I went to Carandale's in Oregon, WI and rocked out some great picking. The berries were perfect, not soggy like last year from all the rain, and were so easy to pick. 

    Ever since I was little, I remember picking berries of all sorts in the summer. Strawberries at Carandale were my favorite, but going back into my Aunt and Uncle's woods, geared up with long sleeved shirts, pants, tied around the leg with twine to prevent ticks and mosquito bites, to pick black caps and raspberries is also a great memory. Oh, and don't forget the twine around the waist to hold a plastic ice cream bucket for putting the picked berries in! My grandma really knew how to be a functional fashionista whilst picking seasonal produce. She still is a rockstar in that department, btw. 

    My favorite way to enjoy them, besides right off the plant, is with vanilla ice cream. My grandma preserves heres with plain ol' sugar, so the juices come out, making for the perfect ice cream topper. Nothing else needed: just ice cream, sugar and those juicy berries. Now, in my ripe middle-age, I enjoy those naturally sweet super-ripe berries, smashed a bit, with some coconut ice cream (uhh, thanks again Luna and Larry's!!). But there is nothing wrong with some good old fashioned locally produced vanilla ice cream or custard, too. 

    Second runner up? Strawberries and my grandma's angel food cake. Still haven't figured out how to make that one vegan...working on it. Goal for summer. Any suggestions or tips are welcome!!

    Ok, and third: now a 3-year tradition in my kitchen, is the strawberry and rhubarb pie. This year, it was so special. Freshly picked berries with my Mom, rhubarb from my Grandma's garden, and an all-vegan coconut oil crust were put together for a super seasonal, fresh and delcious pie for my Dad on Father's day. Lattice top and all, cause this is summer...and lattice tops are where it is at! It is easy-I'll show you how. Don't be afraid...the pie pastry can smell fear. But you can do it!  Bonus: there is no blind-baking required for this pie. I have a baking method that works like a charm, and produces prefectly crisp bottom crusts every time. 

    Don't like coconut oil in your crust? Try this one. It is a no-fail, and works like a charm. It makes enough for a double crust or lattice-topped pie that will fit a 9", 10" or even 11" tin (yes, I have tried all three sizes). In fact, I have had great-dare I say better results-when I replace half the butter in that recipe with virgin coconut oil. Whatever you choose to do, do not use a pre-made crust. Seriously, people, we are adults here. It is too simple and gratifying to make your own pie pastry! So get with it!! You may need to practice, but I assure you that the outcome each time will be better and better. And what better excuse to make and share more summer pies? Make the pastry, suit it to your diet/food mantra, and revel in the summer season and the bounty it brings us...it won't last long, so get on it, NOW!!

    Note: the coconut oil pie pastry is straight from Gena Hamshaw, see recipe here. It is a rich pastry, perfect for holding in all those summery fruit juices. The pastry can be made up to 2 days ahead, and chilled. Additionally, you can make it and then freeze it for up to 1 month, tightly wrapped in plastic wrap and placed into a plastic bag with excess air pressed out to prevent freezer burn and drying. The coconut oil pastry makes enough for 1 9" or 10" double-crusted or lattice topped pie; if you use a larger pie tin, say 11" or 12", the recipe will make enough for 1 single-crusted pie. 

    The tapioca starch (not whole pearls!) used in the filling is my go-to thickener. I do not like arrowroot, or cornstarch, as I find they produce a slime-like filling when cooked (ew). Furthermore, they are not acid or freeze/thaw stable if you choose to use any citrus in your filling, or freeze your pie. I make tapioca starch by buying tapioca pearls (any size), and grinding them up in my coffee/spice grinder into a fine powder. 



    Strawberry Rhubarb Pie with Vegan Coconut Oil Crust // makes one 9" to 10" pie // vegan, nut-free, soy-free //

    For The Coconut Oil Pie Pastry:

    • 1/2 cup virgin coconut oil
    • 2 1/4 cups flour (all purpose or whole wheat pastry, or a combination)
    • 1 TB organic cane sugar or sucanant
    • 1/2 tsp sea salt
    • 4-6 TB ice water 
    • optional: freshly grated nutmeg (strawberries and nutmeg are best buds)

    For The Filling

    • 3 1/2 cups sliced cleaned and hulled straberries (I slice mine ~1/4"-1/3" thick)
    • 3 1/2 cups rhubarb, cut into ~1/2" pieces
    • 4 TB tapioca starch (see note above)
    • 2-3 TB organic cane sugar, sucanant (plus more to taste)
    • 2-3 TB honey, agave or maple syrup (plus more to taste)
    • 1/2 tsp cinnamon
    • 1/2 tsp freshly grated nutmeg
    • 1-2 TB lemon juice
    • Zest of 1/2 lemon
    • small pinch sea salt

    1. For the pastry, it can be made in advance and refrigerated or frozen (see above). Start by sifting the dry ingredients into a large bowl. Plop the coconut oil into 1-2 TB pieces on top of the dry mixture, and place into the fridge or freezer for a few minutes until the oil is firm. 

    2. With a pastry cutter or a fork, cut in the solid oil until pea-sized-ish piecs remain; some larger ones are ok, too. Sprinkle on the iced water by the TB, starting with 4 TB. Mix, adding more water by the TB until a shaggy dough that holds together when squeezed in your palm forms. Some crumbs are ok! The less water, the flakier the pastry.

    3. Dump the pastry and crumbs out on a clean surface. With a rolling pin, gently roll the round lumps of solid coconut oil into flatter pieces, as this prevents large round balls of coconut oil poking through the crust. Gather the dough into a ball, kneading gently and as little as possible. Flatten into a disk, and wrap. Store in the fridge for at least 1 hour before baking. This helps prevent the crust from shrinking when baked.

    4. Before using, be sure to take the pastry out of the freezer or fridge with enough time for it to come to room temperature for easy rolling; the coconut oil will warm up quite fast so this may only take 30 minutes from the fridge depending on the temperature of your kitchen. If you find your pastry is too warm at any point, simply pop it back into the freezer for a few minutes. 

    5. When you are ready to make the pie: preheat the oven to 400F. On a floured surface, place the disk of pastry. Cut ~2/3 for the bottom crust, leaving a bit more than ~1/3 of the pastry for the lattice top. Starting from the middle and going out towards the edges each time, roll the pastry into a 1/4" thick circle, moving the pastry around every few rolls of the pin to ensure it is not sticking to the counter. Add more flour if sticking occurs. To make sure you have rolled it out enough, place your pie tin in the center and make sure there is enough to cover the entire tin plus 1" overhang.

    6. To transfer the rolled pastry, roll the entire thing onto the rolling pin and then roll out over the pie tin. Or, fold the pastry in half, and gently lift into the pie tin. Gently coax the pastry into the edges and sides of the pie tin, being careful to not puncture or tare (but if you do, just press the dough together to seal it back together). Trim around the edges, leaving a 1" overhang. If you find that you don't have enough, simply patch on some pastry that you have trimmed off. 

    7. Make the pie filling by tossing all the ingredients in a large bowl. Taste for sweetness. I needed to add 2 TB more sugar to mine this year. Add the filling to the pie tin lined with the pastry, slightly mounding in the middle. 

    8. Make the lattice by rolling the remaining ~1/3 pastry out to ~1/4" thickness. Cut into ~1/2"-3/4" strips using a sharp knife or pizza cutter. Place half the strips evenly accross the pie. To weave, simply pick up every-other strip, and lay another one perpindicular accross (see photos below). Tip: use a butter knife or small off-set spatula to help get the thin strips off the floured surface. When done, trim any strip overhand to match the 1" bottom crust overhang, gently press both together, and fold under to make a smooth edge. Now, crimp by using whatever method you desire (see here for a great tutorial!). Brush the top of the lattice and edges of the pie with plant-based milk. If you found that your coconut oil pastry was getting a touch oily, simply pop the entire pie into the freezer for 5-10 minutes to allow it to firm up again; this will make for a flakier crust.

    9. Place the pie on a sheet tray lined with parchment (to catch drips and for easy clean up), and bake the pie at 400F for 10-12 minutes, then turn the oven down to 350F and bake for another 40-55 minutes, or until the top and edges are golden and the filling is bubbling throughout the entire pie. Place on a cooling rack, and allow the pie to cool for at least 2 hours. The juices will thicken and settle during this time! Slice into generous pieces, and serve with your favorite ice cream or whipped topping! 



    Pastry ingredients, ready to party:

    The cold coconut oil cut into the dry ingredients. Pea-ish size chunks are the goal!

    The pastry. I put mine back into the bowl, covered and chilled for 1 hour to let the gluten relax and coconut oil firm up a bit again. You want all those lovely specs of coconut oil, that will make for a super flakey pie crust!

    Now, the filling! The stars of the pie: freshly piced strawberries and rhubarb. So beautiful!!

    Some simple slicing, chopping and measuring for the filling!

    A gentle toss with a few spices, some sugar and sweetener, pinch of salt and some lemon.

    Now, roll the pastry...you can totally do this! Doesn't have to be perfect-it is a pie! Call it rustic...

    For the lattice top, I like to use a pizza cutter for easy strip cutting and a small offset spatula to help me get them off the floured surface. Simply cut 1/2" to 3/4" strips from the reserved ~1/3 pie pastry. Lay half all accross the filled pie: 

    Now, simply pull back every-other strip you just placed on the pie, and lay another strip down...see, easy! Martha and Betty have nothing on you. You can weave pie pastry!!!It is ok if a few strips break...just piece them back together-no one needs to know. And DONE! You did it! Trim the excess strips, tuck under with the 1" overhang of bottom pastry, and crimp. 

    Brush with milk of choice (I used almond), and if needed, pop into the freezer to firm-up that coconut oil. This ensures that the coconut oil is solid when it goes into the oven, which is key for that flakey crust we all love. No shame in having 3 giant freezer bags full of strawberries and a pint jar of gin in your freezer at this time of year! (ps: yes, that image is sideways, my real-life freezer is not). 

    Ok-we are ready to bake! The first minutes at 400F ensure lots of heat to melt the solid oil FAST, and create lots of steam to make the crust flakey. This also helps cook the crust fast, so less of the fruit juices seep in. No one likes a soggy bottom. We turn the oven down to 350F for the last 40-55 minutes to cook the fruits, concentrate the juices, and crisp the crust even more. 

    Be sure that the crust is nice a brown, and that the filling is bubbling throughout the pie. You want to see bubbles in the middle before you take the pie out. This tells you that the filling is cooked through, and won't be super soupy when cut into. Also, I highly recommend that parchment paper-this pie has no mercy when it comes to overflowing! Totally worth it. 

    And pat yourself on the back, because you are now a pie master! Serve with your favorite ice cream or whipped topping. I love Luna and Larry's Coconut Bliss in Vanilla Island. Happy Summer-ing!

  • Strawberry "Milk"shake

    Yeah, I know: a recipe with quotations HAS to be suspect. But seriously, this one isn't. But what it is: vegan, gluten-free, soy-free, nut-free, refined sugar-free (only naturally occuring fruit sugars & a touch of maple syrup!), simple and delicious. No ice cream required (however, if you wanted to add a scoop or two of vanilla Luna and Larry's, that would take it to another level of awesome). 

    All you need for this is frozen ripe bananas, frozen strawberries, your favorite plant-based milk (freshly made is great for optimal creaminess, but an unsweetened pre-made milk is great, too), a simple chocolate sauce and then whipped coconut cream and cacao nibs for optional-but highly recommended-garnish. You could play around with the frozen fruit you use, but the bananas are not really optional since they are the creamy base. Raspberry and mango come to mind as other tasty alternatives for the strawberries-but please, be creative!

    I fortified mine with a heaping teaspoon of hemp hearts, since I was enjoying this as a post-run gnosh (as in, I totally inhaled an entire one by myself after a sweaty run). However, you could add your favorite plant-based protein powder, some chia sees (note: they will thicken and add some dark flecks if using black chia seeds), or just omit all of that protein nonesense entirely! Up to you. This comes together super-duper fast, and it is very likely you have all the igredients on hand. Win-win situations, on top of that fact that this is actually great for you: it is full of fruit and plant-based milk, not sugars and hard-to-digest protieins and other additives. Read: this won't make you feel like crap after you enjoy it. As much as I loved traditional milkshakes growing up, they always left me feeling a bit blah. Not anymore!! This will for sure be a staple for us this summer. It would be simple to double or triple the recipe and make these for a crowd, too. 

    The chocolate sauce can be made with a high-quality unsweetened cocoa powder, carob powder, or raw cacao powder-up to you. Sweeten with your liquid sweetened of choice (I used maple syrup), and boom: you have a simple chocolate sauce fit for topping other ice creams (banana soft serve!) or even making an iced mocha (that may be another post, soon!). Good for you, versatile and delicious...what more do you want?! You'll have a bit extra sauce left after making the milkshake, so store any extras covered in the fridge. It should last a week or so. 

    Cheers, and happy "milk" shaking!!



    Strawberry Milkshake // makes 1 large milkshake, or 2 smaller // vegan, gluten-free, refined sugar-free, nut-free, soy-free //

    Chocolate Sauce:

    • 1 TB unsweetned cocoa powder (either natural or alkalized/Dutch is fine), cacao powder or carob powder
    • 1 TB liquid sweetener, like maple syrup or agave
    • 1 TB water
    • 1/8 tsp vanilla extract
    • very small pinch salt 

    Milkshake:

    • 1 1/2 cup plant-based milk (I used homemade cashew, but use whatever suits your taste or diet)
    • 2 large ripe bananas, frozen
    • 2 cups frozen strawberries or berry/fruit of choice
    • Optional: 1 heaping TB hemp hearts for a protein kick
    • Optional: 1 or 2 soft medjool dates for additional sweetness if using tart fruit or berries
    • Optional: cacao nibs for topping (or chocolate shavings/chips)

    Coconut Whipped Cream:

    • 4 TB coconut cream
    • Optional: maple syrup or other liquid sweetener, to taste

    1. In a small bowl or jar, mix together all the chocolate sauce ingredients until smooth. Drizzle a few spoonfuls of sauce inside the glasses you will be using for a chocolate marbled look. 

    2. In another small bowl, whip the coconut cream with optional sweetner with a fork or small whisk until light and fluffy.

    3. Place all ingredients for the milkshake into a blender. Mix until smooth and creamy, adding a splash of milk if needed to blend. Pour into chocolate drizzled glasses, top with whipped coconut cream, additional chocolate sauce and cacao nibs if deisred. Enjoy immediately!



    The stuff you will need:

    Poured into a chocolate-smeared glass (totally worth the extra 30 seconds of drizzing effort!).

    Topped and drizzled, ready to enjoy. The one below is without nibs, drizzled with the carob version of the syrup, for there is a chocolate hater amongst me. 

    Straws are optional, but add some fun! They really do. I promise.

    I think you get the picture. Go and make this, guzzle it by yourself, or be generous and share. Stay cool!