Skip to main content

#167 The Case of Creamsicle Smoothie

1/2 orange
1 banana
1/2 cup light coconut milk
2 tablespoons Sunwarrior raw vegan protein powder

1/2 teaspoon vanilla
4 ice cubes


Add all the ingredients to a high-speed blender, in the order given, and blend.

Serves 1.

Becki

PS Do you feel the love?

PPS Remember, if using cashew milk instead of coconut milk, reduce vanilla to 1/4 teaspoon.

Comments

  1. This sounds like it would be very tasty. I love Creamsicles. By the way, I just finished reading "A Purse To Die For." I enjoyed it.

    ReplyDelete
    Replies
    1. Hi Susan,

      I know, Creamsicles were my frozen treat of choice when I was a kid. Now I drink them for breakfast!

      I'm glad you enjoyed our first mystery in the Fashionation with Mystery series. In my opinion, book 2, A KILLER NECKLACE, is our best so far and why wouldn't it be since everything improves with practise? If you read it, let me know what YOU think.

      Thank you for staying in touch!

      Cynthia

      Delete

Post a Comment

Popular posts from this blog

#39 The Case of Yogurt and Honey Ranch Salad Dressing and Dip

H ow to make a traditional tossed salad your own? Use the freshest greens, the crispest cucumbers, the most succulent tomatoes, and MAKE YOUR OWN DRESSING! Yogurt and Honey Ranch Salad Dressing and Dip 1/2 cup 2% yogurt (or vegan yogurt) 70g (about 1/2 cup) feta, chopped (or vegan feta) 1/3 cup light mayonnaise (or vegan mayo) 1/8 teaspoon garlic powder salt pepper honey (or agave syrup) Blend together all the ingredients, including salt, pepper and honey to taste. Thin with water if needed for that perfect pour. Serves 3-4. ♥ Becki

Welcome Foodies!

Wonderful to meet  YOU ! At Vegetarian Detective, I share with you some of my favourite veggie, vegan and raw recipes. I know you’ve noticed that eating meat-free is a popular trend everywhere. Even going veggie just once a week. There are many reasons why. This is how. You're also invited to get to know me (Cynthia's favourite character) better by reading the mystery novels I'm in: A Purse to Die For and A Killer Necklace . Yours, Becki Green (Vegetarian Detective)

#257 The Case of Cacio e Pepe

T his recipe is the simplest of the simple and yet it feels decadent to me. Posh even!   enough spaghetti for 2 2 tablespoons vegan butter 1 teaspoon coarsely grated black peppercorns (about 50 turns of the grater) plus a little more pepper to grate on top 3/8 cup vegan Parmesan (1/4 cup grated) salt   Cook the spaghetti. In the meantime, toast the pepper in a pot on medium-low heat for about 30 seconds or until aromatic.   Swirl in the butter and melt it slowly. Do not brown. You can turn the heat right off when it's ready. Reserve 1 cup of the pasta cooking water.   When the spaghetti is just about al dente, pour 1/2 cup of the reserved pasta water into the butter mixture. Then drain the spaghetti and toss it in. Raise the heat to medium-high and mix vigorously with tongs. Stir in the grated Parmesan and more pasta water, if needed, to create a creamy sauce. Salt to taste. Plate. Grate the rest of the cheese and some additional pepper on top. Serves 2. ♥...