Vegan Cherry Banana Yogurt Smoothie

Creamy bananas & chunky cherry pieces blend for a delightful beverage!

I am officially a moved woman now (made it down to Philadelphia safe and sound), but some upcoming recipes will be from weeks ago- seeing as I've procrastinated far too long. I need to find a book called Dummy's Guide to Time Management. That may keep me on track.
Vegan MOFO is just around the corner (3 days away!) and I've categorized AfroVeganChick into the comfort food section. Fall will be such a good time to further explore soup combinations like hearty apples with squashes or traditional broccoli cheddar. Sadly, I went to Trader Joe's yesterday and they didn't have the Soy Mozzarella Shreds. I'll be visiting Whole Foods later on to scout for Daiya, but nondairy cheese isn't that big of a concern. Soaked cashews are still beyond my favorite.
Now one of the things I really miss is the blender. It was too big to pack and left behind with a bunch of other very necessary items.
However, I remember that last smoothie- a yummy sweet taste of juicy cherries and bananas swirling amongst So Delicious Cultured Coconut Milk Yogurt in the old coconut oil jar. It had been a morning of crisp brown olive oil toast lightly greased between fingertips and a desire brewing for simple fruity concoction to drown out the crunch. Just a couple of ingredients make this perfect smoothie. So Delicious calls the Cultured Coconut Milk plain flavored, but I consider it divinely addictive, licking the little six ounce cup clean of coconut milk residue after scooping most into blender with cherries, banana, and water.  So so good!!! The cherry lover inside burst happily and took pride in this marriage to banana- a winning taste bud team worthy of reward!

Vegan Cherry Banana Yogurt Smoothie Ingredients and Preparation

Introducing So Delicious's Cultured Coconut Milk! The name speaks for itself. Yum!

2 bananas, ripened
18 cherries, pitted
1 6 oz. plain So Delicious Coconut Milk Yogurt
1 teaspoon vanilla
2 tablespoon water

Blend all ingredients together.

Very sweet treat that cannot be beat!

Perfect for breakfast....

Alongside olive oil toast!

Vegan Avocado Cheesecake Flavor For National Ice Cream Day!

Three scoops please.

Happy National Ice Cream Day everyone!
The best way to celebrate is of course by having the vanilla, the chocolate, the strawberry, and the other traditional flavors that spark your fancy. But what about our delicious green yummy versatile avocado friend? Yes, yes! I may have an alarming addiction, but how can I ever stop eating them raw or otherwise. They're just so out of this world amazing!
Last week, I made a delicious raw avocado lime cheesecake and decided not to waste the leftovers by using them as ice cream components. Although, I lost pretty green coloring along the way, the avocado flavor is still present and as tasty as ever in this cold infectious treat.
90 degree weather be darned.

Vegan Avocado Lime Cheesecake Ice Cream Ingredients and Preparation

Crust

1 1/2 cup walnuts
4 pitted dates
1 teaspoon cinnamon
1/4 teaspoon ginger

Cheesecake

1 cup raw cashews, soaked
1 ripened avocado
2 tablespoon coconut oil
1 tablespoon agave nectar
1 teaspoon vanilla
zest and juice from 2 limes

Combine crust ingredients into a blender or food processor until it reaches desired consistency (when it all is cohesive and slightly sticky).
Press onto parchment papered pan and refrigerate.
In a blender combine all the cheesecake filling ingredients.
Pour this atop of prepared crust.
Refrigerate overnight.
You can stop right here and enjoy the cheesecake, but for ice cream makers....

OMG! Yum! Good in or out of ice cream!

Take a couple of slices (two hefty ones), freeze for two hours, place into a blender, and combine with 1 1/2 cup of dairy free milk. I used almond, but full fat coconut would probably be better (and won't steal green color). Don't blend too much- those crust pieces add delicious texture to the ice cream!

Squeeze extra lime juice (if desired) & top with julienne avocado for a beautiful presentation.

Sweet, sweet heaven...

Vegan Vanilla Banana Chai Tea Ice Cream

Vanilla Banana Chai Tea Ice Cream is awesome!

It has stayed relatively in the 90 degree temperature range all week, but blistering hot summer skies haven't stopped me from my daily walking around town. When I burst through the door sweaty and in need of cold replenishment, I grab water and look in the freezer for homemade ice cream.
And Vanilla Banana Chai Tea is like no other.
It has an amazingly unique flavor that combines spicy fragrant chai tea soaked in rich thick coconut milk and frozen ripened bananas at the peak of sweetness. Very simple to make, this lovely bowl of golden ice cream is a wonderful way to tamper down the outside humidity.

Vegan Vanilla Banana Chai Tea Ice Cream Ingredients and Preparation

1 1/2 cup full fat coconut milk
3 chai tea packets
2 frozen bananas
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon ginger

Bring coconut milk to a boil. Turn off heat and drop in chai tea bags. Steep for 10-15 minutes.

 Pour into a heat proof bowl, cover, and place in freezer for an hour. Once desired cold, blend with bananas and vanilla.  

Scoop into a bowl.

Sprinkle with cinnamon and ginger.

I added mini chocolate chips, but it's good without as well!

Chocolate Covered Avocado, Cherry, & Blueberry Super Chill Smoothie

A delicious smoothie filled with fruity deliciousness.

Happy first day of summer everyone!
With the start of summer finally here (though the weather certainly beat solstice to a sweltering punch!), it is time to make ice creams and popsicles and smoothies galore!
This featured blended chilly treat combines bananas, Rainer and sweet dark cherries with divine cocoa, enticing Medjool dates, and creamy avocado for a thick, sinfully ice cold treat that trickles down sun parched throat as a much needed elixir and temporary reprieve from ninety degree humidity.
Stored inside of an empty Spectrum Organic Coconut Oil container and not classic mason jar, I have truly enjoyed becoming an economical spendthrift recycle savvy vegan by reusing these to house homemade beauty products and beverages. Their fourteen ounce size seems to be the ideal weight and thankfully sticky label peels away without fuss.
However, with sexy plump cherries on top, yummy smoothie still tastes just as blissful in a good ole tall glass straight from the kitchen cabinet (or dishwasher!). 

Chocolate Covered Avocado, Cherry, & Blueberry Smoothie Ingredients and Preparation

2 frozen bananas
10 pitted cherries
1/3 cup blueberries
1?2 cup almond milk
1/3 cup cocoa
4 Medjool dates, pitted and finely chopped
1 ripened avocado
1 teaspoon vanilla
pinch of cinnamon

Grind bananas inside blender or food processor.
Add remaining ingredients and blend until smooth and slightly chunky.
Pour into a glass, top with desired fruit, and enjoy outside with the sun rays.