Frozen Treats & Smoothies

​Green Apple Pie Smoothie   (Amy's recipe)

The Ingredients

• Handful of washed baby spinach
• 1 organic Granny Smith apple, cored and cut into 6-8 pieces
• 1/2 a banana
• 1/4 cup raw oats
• 1 tablespoon flax seeds or chia seeds
• 1/2 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• A dash of sea salt
• 1/2 to 1 cup almond milk, depending on desired thickness
• Handful of ice cubes (optional)
• 1 teaspoon of peanut or almond butter (optional)
• A little honey, maple syrup, coconut sugar or stevia to sweeten (optional)

The Directions
Load all the ingredients in order listed into your high speed blender and blend for around 45 seconds or until your desired consistency is reached.  Note that you can (and should!) adjust the ingredients to your taste.  

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Green Ginger Smoothie

Ingredients:

• 1 banana, frozen
• 1 pear peeled and chopped
• 1 large handful of spinach
• ¾ cup coconut water
• 2 tsp chia seeds
• 1 small piece of ginger
• Dash of cinnamon

Directions:  Blend all ingredients in a blender until smooth.  Serve immediately.
Serves: 1

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​​Coconut Ginger Smoothie

Ingredients:

• ¼ cup dried (unsweetened) coconut flakes
• 1 frozen banana (remove peel before freezing)
• 1 cup coconut water
• 3 ice cubes
• 1 Tbsp fresh ginger chopped

Directions:  Blend all ingredients in a blender until smooth.  Serve immediately
Serves: 1

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VEGAN STRAWBERRY COCONUT CHOCOLATE CHIP ICE CREAM  
(adapted from snixykichen.com)

2  cups chopped fresh strawberries
1 tsp. fresh lemon juice
½ cup plus 3 Tbsp. raw turbinado sugar, divided
1 (14oz) can coconut cream (Available at Trader Joe’s)
1 (13.66 oz) can full fat coconut milk
2 Tbsp. light corn syrup
1 Tbsp. coconut oil
1 tsp pure vanilla extract
5 oz chopped chocolate (if desired)

Directions: 

1. Stir the chopped strawberries, lemon juice and 3 Tbsp of turbinado sugar together in a medium bowl.  Mash the strawberries together.  Cover and set bowl in fridge while the rest of the ingredients are prepared.
2. Warm coconut cream, coconut milk, remaining ½ cup of sugar, corn syrup, coconut oil, and vanilla in a medium pot over medium heat, stirring occasionally.  When the cream begins to simmer, remove from heat.  Cover and let the mixture steep for 20 minutess
3. Pour the cream and all but ¼ cup of strawberries into a blender or food processor and puree until smooth.  
4. Pour the cream and the reserved ¼ cup strawberries into a bowl and put in fridge until cold.  Or put the mixture in a 1 gallon ziplock bag, seal it and submerge in ice water until cold (about 30 minutes).
   
5. Pour strawberry ice cream base into your ice cream maker and follow directions.  Add chopped chocolate as the ice cream is hardening, if desired.  
   
6. Pack the ice cream into an air-tight storage container and freeze for at least 4 hours or preferably overnight.

Yield: 2 quarts

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Summer Fresh Berry Watermelon Coconut Pops   (nutritionproconsulting.com)

Ingredients:

• 2 cups cubed watermelon
• 2 cups raspberries
• ½ cup full fat canned coconut milk
• 2 Tbsp honey
• 1 Tbsp lime juice

Directions:
Blend watermelon, raspberries, coconut milk, honey and lime juice in a blender.  Pour mixture through fine strainer into a pitcher. Pour puree into popsicle molds and freeze until firm.  Remove from molds and enjoy!

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COCONUT-AVOCADO ICE CREAM  (From allrecipes.com)

1 ½ cups coconut or almond milk (can also use canned coconut milk)
1 cup coconut cream (found in the wine/spirit aisle of the store)
½ cup sugar
½ tsp. almond flavoring
2 (½ pound) avocados, peeled and pitted
¾ tsp. lemon juice

Puree all ingredients in the blender until smooth.
Freeze in an ice cream machine according to manufacturer’s directions.  Then freeze overnight.  
For added flavor: ½ can of drained crushed pineapple can be added or chopped pistachio nuts can be added.

Servings 8, Calories 294

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