Banana Daiquiri
Serves: 2
2 large ripe bananas, sliced and frozen
Juice of 1/2 lime
1 cup coconut cream (look for a brand with few or no stabilizers, like Native Forest)
Pinch of salt
2 Tbsp. maple syrup
1 tsp. vanilla extract
Juice of 1/2 lime
1 cup coconut cream (look for a brand with few or no stabilizers, like Native Forest)
Pinch of salt
2 Tbsp. maple syrup
1 tsp. vanilla extract
Blend all ingredients in a high-speed blender until smooth. Add water a little at a time if needed to reach desired consistency. Serve immediately.
Jalapeno Watermelon Limeade
Ingredients:
*approximately 4 cups/32 ounces cubed seedless watermelon, tossed into a blender (I swear by my Blendtec)
*juice of 2-3 seeded limes (or lemons), preferably organic (the amount of lime/lemon juice you use is really up to you...I would add the juice of 2 limes/lemons, taste, and add more if you like)
*tiny pinch of sea salt
*1 jalapeno chile, sliced into 1-2 inch pieces (seed it if you want a mild spicy flavor)
Directions:
1. Blend the watermelon until smooth (you will end up with about 28 ounces). Add the lime juice and the pinch of sea salt and blend again.
2. Drop in the sliced jalapeno and allow to infuse the watermelon limeade for 30 minutes or so. The flavor will become more pronounced the longer you leave the jalapeno in...be careful when you are tasting the drink as you don't want the raw jalapeno to make contact with your lips.
3. Use a slotted spoon to remove the jalapeno pieces and save in the refrigerator to make another batch of the cocktail. Blend the juice again before serving, then pour into glasses over ice (you can strain the juice before serving, if you like, but I did not find it necessary).
4. Garnish with additional fresh lime to taste, if desired.
Strawberry Margarita
Serves: 2
12 oz. frozen strawberries
Juice of 1 1/2 limes
2 Tbsp. raw honey
Pinch of salt
Juice of 1 1/2 limes
2 Tbsp. raw honey
Pinch of salt
Blend all ingredients in a high-speed blender until smooth. Add water a little at a time if needed to reach desired consistency. Serve immediately.
Pina Colada
Serves: 1
1 ¼ cups fresh pineapple chunks
1/3 cup unsweetened coconut flakes1/4 cup coconut cream
1 Tbsp. maple syrup
½ tsp. vanilla extract
Pinch of salt
1 cup ice cubes
1/3 cup unsweetened coconut flakes1/4 cup coconut cream
1 Tbsp. maple syrup
½ tsp. vanilla extract
Pinch of salt
1 cup ice cubes
Blend all ingredients in a high-speed blender until smooth. Add water a little at a time if needed to reach desired consistency. Serve immediately.
Frozen Mudslide
Serves: 2
½ cup raw cashews, soaked overnight in cold water
2 ripe bananas, sliced and frozen
2 Tbsp. raw cacao
3 Tbsp. maple syrup
½ cup cold coffee
Pinch of salt
2 ripe bananas, sliced and frozen
2 Tbsp. raw cacao
3 Tbsp. maple syrup
½ cup cold coffee
Pinch of salt
Drain cashews and rinse with cool water. Place in a high-speed blender; cover with fresh cold water. Blend until smooth. Add remaining ingredients and blend.
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