2-3 peaches, quartered
3/4 cup coconut sugar
1/2 tsp vanilla extract
3 1/2 cups ice
*A commercial strength blender such as Vita-Mix would work best. Combine all ingredients in the blender on high speed for 30 sec. Eat immediately.
Archives for dairy-free
Summer Zucchini and Squash Spaghetti
4 zucchinis and squashes, julienned
1 cup cashews
2 cups water
1 Tbsp lemon juice
1 tsp salt
pepper or other spices to taste
Blend all the sauce ingredients in a high-speed blender, adjusting for desired thickness and flavor. Dress “spaghetti” with the cashew sauce, garnish with finely chopped basil or cherry tomato halves and serve.
Ajo Blanco
2 cups almonds, soaked overnight*, peeled
2 garlic cloves, peeled
2 1/2 cups water
1/2 cup olive oil
1 tsp raw apple cider vinegar
sea salt to taste
several grapes, halved (optional)
dill or fennel finely chopped (optional)
Combine all ingredients except olive oil in a blender or food processor and grind to as fine consistency as possible, adding the olive oil towards the end. Chill for a couple of hours (or use ice cubes instead of water in step above). Garnish with grapes and dill before serving. Keeps in the refrigerator for 2-3 days.
Chia Pudding
1/3 cup chia seeds
2 cups rice milk, or milk of choice
1/2 Tbsp vanilla extract
1 glass container with lid
Combine ingredients in the glass container. Cover with lid and, holding tightly, shake up the contents. Leave the pudding in the refrigerator for 3-4 hours, shaking it a few more times, especially during the first couple of hours. To serve, garnish with granola, fruit, jam or a drizzle of honey.