Thursday, November 6, 2014

Spinach & Avocado Frozen Yogurt + Very Berry Kitchen's Favorite Banana "Ice-Cream!" (the oh-so vanilla post)

The days are going by too quick; It is almost Thanksgiving and we just barely got over Halloween! I have been getting lots of sore throats and cold chills recently, and I really hope that I don't start coughing all crazy because I literally look like quasi-modo whenever I cough! (Special Fact: drinking pineapple juice is 5x more helpful than cough medicine.***) Pumpkins and distinct kinds of cooky-shaped squashes are everywhere. I mean, literally everywhere because my sisters even have pumpkins in their rooms.

Next weekend, I plan to have a "healthified" booth at a Japanese boutique where you can sell anything you want! My uncle Mike is going to sell his bottle openers, and my bootiful cousin Madi is going to sell her precious bows  which are oh-so lovely! (I can't say that the bottle-openers are oh-so lovely! Teehee) 
Anyway, I'm still deciding on what to make for the boutique, because I want everything to look and taste sinful, but the treats and desserts will all be totally healthified and pro-nutrient dense! Maybe I'll make my legendary sweet-breads, or maybe even a fully-raw vegan cake. But for now, we shall eat and fantasize over a big bowl of spinachy-avo-froyo! Lettuce (pun pun!) have our froyo and always eat it.

*1 C of plain greek yogurt mixed with 1 tsp. of vanilla extract
*a huge handful of baby spinach
*2 Tbs. of soy milk (or any other plant-based milk your heart desires)
*1 rip of a vanilla bean
*1/2 of a super ripe banana
*1 frozen kiwi- diced so your food processor/blender can run smoothly
*1/4 of a mushy and super creamy avocado

*2 frozen, spotty dotty bananas + 1/2 of a banana- not frozen
*1 rip of a vanilla bean
*1 medjool date- pitted and pureed (if it's not pureed, then you might get teensy chunks of the date, even you have the highest-speed blender/food processor out there)
*2 ice cubes
*1/2 tsp. maple extract (or 1 Tbs. pure, natural maple extract)
*a tiny scoop of PB + a tiny drop of almond milk

Very Berry Kitchen's method:
1. In a very high-speed blender, blend the all of the ingredients together for the green frozen yogurt part. Pour this into half of a container and freeze.
3. In a food processor/blender, blend all of the banana ice cream ingredients together, save the PB and maple. After everything is blended all the way through, add the PB and maple and pulse. Pour this into the other half of the frozen container and freeze for at least 45 minutes for a creamier consistency. 
3. Top with any other yummies and ENJOY!!

this is the same recipe, but with some blackberries added to the nana nice-cream part <3
Xxx, Alli

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