I wrote the first version of this post several months ago, when it was still cold and gray, when practically every non-citrus fruit I had was stashed deep in the freezer. My bananas, however, sat cheekily on the countertop, getting spottier and spottier by the second. Enter this delicious shake, which makes the best of frozen strawberries and sweet, ripe, perhaps a-little-too-soft bananas. Of course since I shot this strawberry season has come and (mostly) gone, and so I tried this recipe with fresh strawberries and frozen bananas. It totally works– but I think I prefer the first version just a tad more. And since my strawberries are back in the freezer again, that’s the one I’ll be making and the one I recommend. It’s simple yet substantial, with peanut butter and jelly vibes that will have you craving it on the regular.
¾ cup unsweetened vanilla plant-based milk
¼ cup salted peanut butter
¾ cup frozen strawberries
2 ripe bananas
Very optional: bit of sweetener, to taste (not necessary if fruit is very ripe)
- Combine everything in a blender and process until smooth, stopping to scrape sides as necessary. Enjoy.
Yield: 2 cups
I can take or leave the strawberries available at the grocery store year-round. Sure, they’re fine– but that’s about it. Local, in season strawberries, however, are a completely different story. Juicy and flavorful, not overly refrigerated, and adorable to boot, these are the berries that fruit dreams are made of. Here I’ve combined them with their friends balsamic and avocado for a sweet and savory snack that’s light but substantial and just right for these warm early summer days.
1 rice cake (Lundberg is the best; not sponsored)
¼ peeled ripe avocado
sea salt and black pepper
a few strawberries, hulled and sliced
drizzle of balsamic vinegar (the thicker the better)
spoonful of hemp seeds
little fresh basil, torn at last minute, optional
Use a knife to spread ripe avocado on rice cake. Season with salt and pepper. Top with strawberry slices, balsamic, hemp seeds, and basil (if using). Eat!
Yield: 1 serving
Radish and butter make for a classic combination, but radish plus extra-virgin coconut oil and avocado equals total buttery, plant-based, creamy, crunchy bliss. Feel free to use any cracker you like here, though I prefer something savory and hearty like these seedy gluten-free ones from Mary’s Gone Crackers. These would also make great party hors d’oeuvres (as long as you use crackers substantial enough to handle sitting around). After all, spring produce is something to celebrate.
Extra-virgin coconut oil (solid)
Radishes, sliced into thin rounds
Pea shoots (or microgreens, fresh herbs, etc.), cut to fit
On each cracker, spread a bit of coconut oil and then ripe avocado. Season with salt, add a radish slice, and top with pea shoot.