Healthy Green Apple Sorbet

Green drinks are now popular as a health promoting drink, but often they disappoint in the taste category. What if you could quickly blend up a healthy green sorbet or slushee that is seriously crave-worthy? Trust me, this is awesome! My kids love them. My family asks me to make them. My youngest daughter has started making green slushees for all of us, and has even created her own variations.

Easy Green Apple Blender Sorbet Recipe:

6 ounces apple juice concentrate
1 banana
1 1/2 c. spinach, packed
3 to 4 cups ice
1 scoop plain or vanilla protein drink mix

1 T. agave nectar 

Stevia glycerite, to taste

1 T. chia seeds, optional

METHOD

Place first 6 ingredients in a high powered blender.

Blend until uniform and icy.

Taste to check for sweetness, adding stevia glycerite, drop by drop, to obtain your desired sweetness level. Blend in well.

Add chia seeds, if using, and barely blend in.

Serve immediately.

Enjoy,

Leila. 

MyYouTube channel: https://youtu.be/pjGI_i_dFRk

Sugar-Free Cinnamon Frosted Paleo Granola

Cinnamon Frosted Paleo Granola

Would you like a delicious, lighter, crunchier, grain-free, low-carb granola? Well, here it is!

Here is our unique and delicious recipe for a sweet cinnamon-frosted grain-free granola. Our recipe calls for an unusual ingredient: YAMS. That's right, soft baked yams or sweet potato. It is a great binder for our granola, making cute crunchy clusters of goodness. 

We will be posting many other unique yammy recipes under the Kitchen Cheetahs category called, "I Yam That I Yam". 

This granola stays crunchy in milk for a long time and the dried fruit stays nice and chewy too. We like that.

There are no almonds (give the poor bees a break!), no grain, and no sugar added to this recipe. It is sweetened only by the erythritol, dried fruit, and sweet potato.

This is a very versatile recipe. There are 4.5 cups of mixed nuts and seeds in this recipe (in addition to the coconut). Feel free to make your own substitutions with any kind of nuts or seeds you wish. For example, you could swap almonds for the walnuts. You may also use other dried fruits like dried diced California apricots, organic raisins, chopped dates, dried cranberries, dried cherries, etc. There could be almost limitless variations...


We can think of many uses for our granola:

You could make a granola "crumb crust" very easily out of it.
You could use it as a base for killer granola bars.
You can sprinkle it on top of ice cream sundaes.
You can make yogurt parfaits with it.
You can create awesome trail mixes with it as the base, adding more dried fruit, chocolate chips...
You can sprinkle it on top of our chocolate or butterscotch protein pudding recipes.

Yes, we really like this granola. It is crunchy and chewy at the same time, and has a real nutty- cinnamon-y flavor. PLUS, it's "CINNAMON FROSTED" 

Cinnamon Frosted Paleo Granola

Cinnamon Frosted Paleo Granola Recipe:

Dry Ingredients:
2 c. chopped walnuts (or pecans or almonds)
1 c.  coarsely ground raw sunflower seeds
1 c. dried coconut chips (wide thin ribbons)
1 c. flaked dried coconut (macaroon-style)
1 c. organic raisins (or chopped dates or chopped dried figs)
1/2 c. freshly ground flax seed meal
1/2 c. sesame seeds
1/2 c. Brazil nut flour (or other nut flour)

Wet Ingredients:
1 1/2 c. powdered Lakanto
1 T. ground cinnamon
1 t. sea salt
1 c. warm mashed sweet potato (baked until soft)
1/3 c. coconut oil
1/3 c. hot water

Cinnamon Frosting:
1/2 c. powdered Lakanto
1 T ground cinnamon


Method:

Mix together the listed dry ingredients in a large mixing bowl and set aside.

In a food processor puree the listed wet ingredients together until smooth.

Scrape the pureed wet ingredients into the bowl of dry ingredients and combine well.

Crumble the combined mixture into small clusters onto 2 large rimmed cookie sheets.

Bake in a preheated 300 degree F. oven for 1 hour, stirring every 20 minutes.

Lower the heat to 200 degrees F. and bake for another hour, stirring every 20 minutes.

Remove from oven and let cool 10 minutes on the cookie sheets.

Toss thoroughly with the Cinnamon Frosting mixture and let cool completely.

Store in an air-tight container.

Enjoy with your favorite vegan milk.

Enjoy with your favorite milk.
This is almond coconut milk and I was surprised how delicious this combination is!

Enjoy,

Leila & Nancy.

Raspberry Cream Protein Shake Recipe using our Vanilla Sun Warrior "Warrior Blend" Protein BASE

Raspberry Cream Protein Shake

This is a fabulous protein smoothie recipe. It's thick and creamy with a big raspberry punch.

It's a favorite refreshing smoothie around these parts. We love - love - love that this is sugar-free and high in protein. You will feel like you are drinking a dessert but you are really doing your body a favor.

For this smoothie, we use our VANILLA Protein BASE recipe (pictured below in the mason jar). This convenient BASE only takes a couple minutes to whip together and then you are prepared in advance for several smoothies. We love that too.

Oh, did I mention that all of our Sun Warrior smoothie recipes are great for athletes, and those who want to slim down? They are also for the lactose intolerant and those of us who are watching our sugar and carb consumption. It's all good!

Mom's Favorite Raspberry Cream Protein Shake Recipe:

1 c. prepared Vanilla Warrior Blend Protein BASE (made with coconut + almond milk is best)
1 c. frozen raspberries (a generous cupful)
1 c. cold water
1 T. lemon juice
1/2 t. almond extract
6 ice cubes


Method:

Put 1 cup prepared Sun Warrior "Warrior Blend" Vanilla Protein Base into a VitaMix container (a high powered blender).

Top with the frozen raspberries, lemon juice, almond extract, and ice.

Blend on high speed until creamy. Taste for sweetness and add a little of your desired sweetener to taste (we like our stevia glycerite).

Blend well to fully incorporate the sweetener into the smoothie.


Tip: Sweeteners that can be used:

Stevia glycerite, vegetable glycerine, agave nectar, raw honey...

Vanilla Protein BASE at the ready to add to smoothies any time!

1 cup of the Vanilla Protein BASE is added to a blender.

A generous cup of frozen raspberries is added to the blender.

Add the rest of the raspberry smoothie ingredients and blend. YUM

Enjoy,

Leila & Nancy.

Sun Warrior "Warrior Blend" Creamy Vanilla Protein Shake Recipe + A Vanilla Protein Base Recipe Too!

Mug Shot of our Vanilla Warrior Blend Smoothie.

Here is another recipe for creating an even creamier, tastier Sun Warrior protein shake!

The flavor we are featuring in this post is VANILLA and we also show you how to make a super fast and easy Vanilla Protein BASE that can be used in smoothies, ice creams, puddings, etc...

We love using the Sun Warrior "Warrior Blend" vegan protein powders and we have created a way to make this great protein powder even better. You can create creamy, smooth , and delicious vegan protein drinks, shakes, smoothies, and more with Sun Warrior's "Warrior Blend" protein powders and our techniques we show here at Kitchen Cheetahs.

Vegan protein powders by nature, are not the smoothest substances on the planet. They can have a bit of grit to them, not fully dissolving in beverages. Sometimes vegetable proteins also have off-flavors from the vegetable sources they are used from. We show you how to counteract this.

Are you sensitive to the taste of stevia sweetened drinks? Stevia is now commonly used as a healthy sugar substitute and also sometimes causes off-taste issues for some people. We personally love stevia and use it daily in our homes. we have learned some tricks in using it that we will pass along to you here.

So my dad was wondering what my mom was whipping up in the kitchen this time (there are always adventures to be had in my mother's kitchen). A vanilla protein drink, she said. Hmmm, he said. Do you want to taste it, she asked? He acted only minorly interested (after all, it's only vanilla, right?). He took a sip, and he thought it was nice. Well, my mom walked away for a few moments, and when she came back to her vanilla protein shake dinner, it was all gone. He drank it all. Oops. The good news is, he loved it. He told her it tasted really rich and creamy and he felt full and satisfied after drinking it. This drink will keep you nourished for quite a while. My dad drinks a lot of protein drinks and he's really picky about them. He really likes this vanilla shake. We think you will love it too.

First I will give you the formula for the easy to make VANILLA Protein BASE. Make the BASE ahead of time so that it is cold before using.

Next, I will give you a smoothie formula using this BASE.


Just so we are real clear:

Recipe # 1 is the Sun Warrior "Warrior Blend" Vanilla Protein BASE.

Recipe # 2 is the Sun Warrior Creamy Vanilla Protein Shake.

Are you ready?

Sun Warrior "Warrior Blend" Vanilla Protein BASE:

Put in a VitaMix or other high powered blender:

3 c. cold milk of your choice (almond, coconut, cashew...)

Start blender on med-low and add:

1 c. Sun Warrior Vanilla flavored "Warrior Blend" protein powder

add the protein powder 1/4 cup at a time.

Add:

1/4 t. lecithin

Put the blender lid on tight and switch to the highest speed and blend until the mixture heats up to the desired temperature (from 118 to 155 degrees F). *

For the smoothest texture, use the tamper that comes with the VitaMix blender and heat to 150 to 155 degrees F.

Add:

1 t. almond extract and blend in very well.

Pour and scrape the finished BASE into a 1-quart mason jar and refrigerate overnight before using in the Creamy VANILLA Protein Shake recipe below.

This BASE needs to be kept cold and used within 4 to 5 days.



Tips: 

* 118 degrees F is for "raw"smoothies - heat up to 155 degrees F for the smoothest texture.

The BASE will be cooked at a low temperature and will be steaming at 150-160 degrees F. Some people find this "cooked" pea protein easier to digest.

Use an instant read thermometer for more accurate results.

Our favorite milk combination is 2 c. almond milk and 1 c. full fat coconut milk. Any combination of vegan milks will work to equal 3 cups of total milk used.

Lecithin is a healthy addition and makes it creamier and smoother. Lecithin is especially good for emulsifying the coconut milk.

1 cup of this prepared BASE contains 1/4 cup of the Warrior Blend protein powder.



NOTE: See our Raspberry Cream Smoothie recipe using this Vanilla BASE HERE.

____________________________________________

The following protein shake recipe is like a blank canvas, ready for you to add any combination of fruits or other ingredients that you want. Have fun with this basic recipe!


Sun Warrior Creamy Vanilla Protein Shake Recipe:

Put in a VitaMix or other high powered blender:

1 c. cold almond milk (or other vegan milk of choice)
1 c. prepared Vanilla Warrior Blend BASE, well chilled
1/4 c. coconut milk powder or 1 to 2 T. of your favorite nut butter, optional for a richer shake
1/4 to 1/2 c. mashed baked white sweet potato, or banana (makes it creamy)
3/4 to 1 t. real vanilla extract
1/4 to 1/2 t. almond extract
1 pinch cinnamon, optional
10 ice cubes (use only 8 ice cubes if not using coconut powder)

Blend everything together on high speed until nice and creamy.

Taste for sweetness level and add:

 2 T. vegetable glycerine, optional to sweeten to taste

Blend in well and serve while cold and icy.



NOTES: 

The vegetable glycerine is super low on the glycemic scale. Glycerine also enhances athletic performance by preventing dehydration. Cool huh?

The baked mashed yam, sweet potato, or banana both thickens and sweetens the drink and also cancels out the taste of the stevia, which is part of the Sun Warrior protein powder formula.

You may use other sweeteners to sweeten to taste like: Stevia glycerite, raw honey, agave nectar, etc...

Have fun with this rich and creamy basic vanilla shake recipe. You will see us use this a lot in upcoming smoothie recipes.


Here's some photos of my mom making the Rich & Creamy Vanilla Shake:

Adding ingredients for the Vanilla Shake (including the Protein BASE above).

All of the ingredients are now in the VitaMix blender.

The ready to drink Vanilla Shake topped with a sprinkling of fresh chopped figs!

Enjoy,

Leila & Nancy.

Sun Warrior "Warrior Blend" Creamy-Chocolate-Dreamy Protein Shake Recipe + A Chocolate Protein Base Recipe Too!

Hi - Do you want a smoother, creamier, tastier Sun Warrior Chocolate Protein Shake recipe? Do you want to know how to make any Stevia off-flavors disappear?

Sun Warrior "Warrior Blend" Creamy-Chocolate-Dreamy Protein Shake

We have the recipes and the answers for you here!

Our new Warrior Blend Base is a breakthrough recipe strait from the Kitchen Cheetahs Test Kitchens. 

All in one sweep, this recipe greatly improves the texture of plant protein shakes, as well as canceling out any stevia taste issues (chilling the BASE overnight alone helps mitigate objectionable stevia taste ☺️).

Our Chocolate Protein BASE only takes a minute to make, then you have a ready supply of the "BASE" for making tasty & creamy chocolate protein shakes at the drop of a hat! NICE.

By the way - Any flavor of "Warrior Blend" protein powder works well for making this thick and creamy protein BASE, but if you want the chocolate version shown here, then you need to use the chocolate flavored "Warrior Blend" protein powder.

Sun Warrior "Classic" can also be used to make this "BASE". However, rice protein does not soften much, so it won't make as smooth a protein shake as the "Warrior Blend" made from pea protein.

Remember, with this BASE, you can make several smooth & creamy Chocolate Warrior Blend protein shakes. This is very convenient for those busy days.

Sun Warrior "Warrior Blend" Chocolate Protein BASE:

Put in a VitaMix or other high powered blender:

3 c. cold milk of choice (like almond, coconut, cashew...) *


Start blender on med-low and add:

1 c. Sun Warrior Chocolate flavored "Warrior Blend" protein powder

add the protein powder 1/4 cup at a time.

Add:

1/4 t. lecithin

Put the blender lid on tight and switch to the highest speed and blend until the mixture heats up to the desired temperature (from 118 to 155 degrees F). *

For the smoothest texture, use the tamper that comes with the VitaMix blender and heat to 150 to 155 degrees F.

Pour and scrape the finished BASE into a 1-quart mason jar and refrigerate overnight before using in the Creamy Chocolate Protein Shake recipe below.



Tips: 

* Our favorite combination of milks to use for the BASE are 2 cups almond milk plus 1 c. full fat coconut milk.

** 118 degrees F is for "raw"smoothies - heat up to 155 degrees F for the smoothest texture.

The BASE will be cooked at a low temperature and will be steaming at 150-160 degrees F. Some people find this "cooked" pea protein easier to digest. 

Use an instant read thermometer for more accurate results.

NOTES:

1 cup of this prepared BASE contains 1/4 cup of the Warrior Blend protein powder.

Lecithin is a healthy addition and makes it creamier and smoother. Lecithin is especially good for emulsifying the coconut milk.

____________________________________________

Sun Warrior Creamy Chocolate Protein Shake Recipe:

Put in a VitaMix or other high powered blender:

1 c. prepared Chocolate Warrior Blend BASE, well chilled
1 1/2 c. cold almond milk (or other vegan milk of choice)
2 T. coconut milk powder or 1 to 2 T. of your favorite nut butter
2 T. Dutch cocoa powder
2 T. vegetable glycerine
1/4 to 1/2 c. mashed baked sweet potato, yam or banana
1/2 t. real vanilla extract
1/2 t. almond extract
1 pinch cinnamon

Blend everything together on high speed until nice and creamy. 

Garnish with sugar-free chocolate crumbles for added texture and chocolaty flavor and Serve at once.

If you would like a colder, thicker shake, reduce the almond milk called for to only 1 cup and add 4 to 6 ice cubes or cubes of almond milk. Process in the VitaMix to a texture of fine ice crystals.


NOTES: 

The vegetable glycerine is super low on the glycemic scale. Glycerine also enhances athletic performance by preventing dehydration. Cool huh?

The baked mashed yam, sweet potato, or banana both thickens and sweetens the drink and also cancels out the taste of the stevia, which is part of the Sun Warrior protein powder formula.

A fresh batch of our Sun Warrior "Warrior Blend" Creamy-Chocolate-Dreamy Protein Shake.

Enjoy,

Leila & Nancy

The Kitchen Cheetahs!

Creamy Base for Smoothies, Protein Drinks & Milks (several vegetarian & vegan options)

Make this rich and creamy protein smoothie base ahead of time for quick healthy morning smoothies or dairy-free milk. 

Creamy Plant Protein Base

We have several ingredient options listed here, to fit just about any dietary need out there. We like keeping a mason jar full of this creamy protein base in our refrigerator. 

Add a bit of this base to your favorite smoothie recipe to up the protein and fiber content. We also use this Creamy Base recipe in our Yummy Vegan Milk Recipe post.

We highly recommend that the plant proteins be prepared ahead of time as a "Base". This results in a smoothie or milk with a smoother texture, milder flavor, and easier digestibility. Some people have an easier time digesting this gently heated plant protein base verses the raw form of the plant protein.

You can always mix in your favorite plant protein powder blend (as is) if you are in a hurry - but your finished smoothie or beverage won't be so smooth and creamy, and the flavor of the protein will be stronger.

Use this PLANT PROTEIN BASE formula to make our protein and fiber enriched VEGAN MILK.


Mom's "Creamy Plant Protein Base" Formula:

Put 3 cups of very hot distilled or purified water in a high powered blender (VitaMix) with a snug fitting lid.

Add 6 to 8 T. of your favorite vanilla flavored plant protein powder blend *

Put the lid on securely and then cover the top with a folded dish towel (in case some hot liquid should escape - be on your toes). Keep your hand on the towel-covered lid while processing.

Start the blender on the lowest speed and slowly increase to the highest speed, blending for at least 30 seconds - until the contents are steaming hot (120 to 160 degrees).

Set aside and allow to cool.

This is your "Creamy Plant Protein Base". It will thicken as it cools. Add desired amount of this protein base to your vegan "milk" - to taste.

My mom likes to keep a quart of this "Plant Protein Base" in her refrigerator, so that it's ready to add to "milk" or smoothies.

All of my mom's "Mylk" versions are rich and creamy, so it's easy to add a little cold water if a less rich mylk is desired.


* Vegan Protein Fortification Options:

1. Pea protein powder base (Sun Warrior "Warrior Blend").

This "Plant Protein Base" works best when using pea protein. Pea protein seems to make a smoother, creamier "base".

2. Pea plus rice protein powder (Sun Warrior "Classic")

3. Vanilla non-GMO organic soy protein blend of choice

4. Non-GMO organic Plain Soy Milk Powder.

5. "Silken Tofu" puree.

6. Rice protein powder: Using rice protein as your base is definitely not our first choice! The results with our first experiments with it were this: It did not soften with the hot water and blending on high speed, no matter how long we blended it. The rice protein stayed gritty, chalky, and gacky, unlike the pea protein that softened up nicely. We tried again with another brand of rice protein from Top Health. It was fresher and is a protein of high quality and fine texture. The taste was quite nutty and mild, and after shearing a couple of rounds on high speed in the VitaMix , the texture was acceptably smooth - and should be OK once mixed with other truly creamy milks.

6. Your other favorite vanilla flavored vegan protein "base".



Our "Plant Protein Base" conclusions: Be sure your plant based proteins are of good quality and fresh!


OVO - Vegetarian protein fortified "mylk" options:

1. Egg white powder

2. Pasteurized pure liquid egg whites

Egg white if used in moderation, is invisible in your beverages.

Do not heat any "Mylk" containing egg!


Lacto-Vegetarian Options:

1. Whey protein isolate (contains lower lactose than whey protein concentrate or regular milk).

2. Whey protein concentrate.

3. Powdered milk (cow or goat, if liked).

4. Reduced fat ricotta cheese - pureed smooth.


Enjoy,

Leila & Nancy.

Flax Pumpkin Pie Nuggets for Health Nuts - High-Fiber, Sugar-Free, Grain-Free (with Vegan option)

This is a strange little cookie. That being said, my daughter and I eat them all the time. 

Flax Pumpkin Pie nuggets for Health Nuts

My recipe uses flax meal instead of flour, which gives these more of a pumpkin pie-like texture inside. You do taste the flax, although it is tempered by the use of the spices and almond extract. These cookies are not overly sweet either, but the chocolate chips totally save the day.

These little nuggets are best eaten warm. Then the chocolate is all oozy and delicious. This is why we warm them up for a few seconds before eating them. There is no sugar to preserve these cookies, so they must be stored in the fridge.

Why do we eat these nuggets? They are super healthy (and we are health nuts in this house). These are basically all fiber. I will eat a few of these for breakfast or a snack and they fill me up if I drink a healthy dose of water with them. These are fabulous for helping your blood sugar levels stay even, again, thank all the fiber for that. I add the protein because, well, I wanted protein in them too!

These cookies have helped me when I have set my mind to slim down a bit. They are ready for any snack attacks if I have them at the ready in my fridge. It doesn't take much time at all to bake up a new batch when we are out either.

If you hate eating flax, you may see these cookies as an improvement for flax, or you may not.

I say, live on the edge and make yourself a half-batch, and see how it goes. Warning: They grow on you (not like a fungus though).


Flax Pumpkin Pie Nuggets

1 29-0z can plain pumpkin puree
1 large egg (can omit for vegan)
1 t. real vanilla extract
1/2 t. almond extract
3/4 t. stevia glycerite
1/2 c. erythritol
1 t. sea salt or BioSalt
3 t. pumpkin pie spice
1/2 t. ground cinnamon
1/2 t. ground cloves
1 t. psyllium husk powder
1 c. plain whey protein isolate (or vegan protein powder)
2 1/2 c. freshly ground flax meal
1 1/2 c. semi-sweet chocolate chips (sugar-free or regular)


Method:

Preheat your oven to 350 F. Line 2 cookie sheets with silicone liners and set aside.

In a medium sized mixing bowl, combine by hand, the canned pumpkin with the other wet ingredients.

Add the eythritol, salt, spices, and psyllium husk powder and mix together very well.

Add the flax meal and combine until uniform.

Stir in the chocolate chips.

Portion dough using about a 1 tablespoon sized ice cream scoop. Place close together onto the cookie sheets (the dough does not spread).

Bake for 12 minutes. the outsides will be set but the insides will remain very soft.

Remove from oven and let cool completely on the cookie sheets.

When cooled, transfer to air-tight containers and store in the refrigerator.

To serve: Place a few nuggets into a plate and microwave them 20 to 30 seconds.

I'm adding some pictures of our dog Moki because he is cuter than these cookies.

Enjoy,

Leila.

Yummy Sun Warrior Butterscotch Protein Pudding (Low-Carb, Vegan & Sugar-Free)

Butterscotch Pudding with Crispy Toasted Almonds and Monkey-Break Bananas.

Here It is as promised... Now you can have dessert for breakfast. 

Here is our delicious low-carb, sugar-free Butterscotch Protein Pudding recipe! First we came out with a yummy chocolate protein pudding. Next I will be posting a recipe for Vanilla Protein Pudding!

We love these puddings because they are really good for you and they are very enjoyable to eat. I feel good about offering this to my family, and you can too. Like the chocolate protein pudding, this is low-carb, sugar-free, gluten-free, corn-free, egg-free, dairy-free, and vegan.

You also get a nice dose of healthy coconut oil in this recipe. Research the virtues of coconut oil if you are unfamiliar with it's health benefits.

This pudding is silky, creamy and dreamy. You will be very surprised when you review the ingredient list. It is unusual but trust me, it's good. It is very quick to mix up a batch in your VitaMix (high-powered blender). This pudding is"cooked" just like the Sun Warrior Chocolate Protein Pudding. You can then transfer it to serving size mason jars and store in your refrigerator, and it will be ready when the cravings hit. It freezes beautifully too.


Sun Warrior Butterscotch Protein Pudding Recipe:

3 c. hot water
1 1/4 c. Sun Warrior "Warrior Blend" Raw Vegan Vanilla Protein powder
1/2 to 1 c. Golden Lakanto Zero-Calorie Sweetener, to taste
3 T. deodorized coconut oil
1 T. caramelized ghee  (or omit and just use 1/4 c. coconut oil)
1/4 c. raw cashew butter (could try roasted cashew butter)
1/4 c. Kitchen Cheetah's sugar-free maple syrup
1 c. deep orange baked yam (without skin)
1/4 t. Kitchen Cheetah's BioSalt
Kitchen Cheetah's Stevia Glycerite
Butterscotch flavor, to taste (or vanilla and butter flavor, plus rum or brandy flavor)

Method:

Place the HOT water into a VitaMix blender container.Then add the 1 1/4 cup protein powder, and 1 cup Golden Lakanto.

Put the VitaMix lid on and blend on medium speed just until combined. Turn off the blender and then scrape down the sides of the blender.

Secure the lid on tightly and process on highest speed until steaming hot and perfectly smooth. The temperature should reach at least 130 degrees F. for the pudding to have the best texture and flavor (don't go over 170 degrees). The friction of the blades heats the liquid after a short time. Measure temperature with a thermometer.

Turn off the VitaMix, remove lid and add the rest of the ingredients to the blender, except for the stevia glycerite and flavoring.

Place lid tightly on and process on the highest speed until the pudding is steaming hot and smooth. Scrape down the sides as needed (with the blender turned off!). If the mixture gets a little too thick, use the "Tamper" to help it along. 

Turn off the VitaMix, Taste the pudding. Add stevia glycerite, a few drops at a time, to taste if you want the pudding sweeter. Add flavorings to taste.

Give a final blend and taste for balanced flavors.

Portion finished pudding into serving-sized jars and store in the refrigerator. The jars of pudding also freeze well!

To Serve:

A good way to serve this is to top the pudding with sliced or broken bananas and crushed gluten-free pretzels. Pour your favorite cold, milk over top and dig in! Our favorite milks are whole organic milk, almond mylk, coconut/almond mylk, or cashew mylk.

Notes: 

This pudding thickens more when chilled due to the coconut oil content. If the chilled pudding turns out thicker than you would like, just stir in a bit more water to suit your individual taste.

We add the flavorings to the pudding to make the most of the butterscotch flavor and to make the least of the pea protein flavor!

Enjoy,

Leila & Nancy,

Monkey Break Bananas - A fun new way to open up a banana, and sugar-free recipe ideas using them.

Monkey-Break your bananas!

This is a fun post about a way to open and break up a banana without bruising it.

This playful method also keeps the banana from browning and oxidizing so quickly, which is really nice if you want to put the bananas into fruit salad or pies. Most importantly, it's fun to do it this way! Try it, you'll like it.

When my parents lived in beautiful Gardner Montana, a missionary from Samoa came to visit them. This is how this young Samoan ate a banana and my family has been doing it this way ever since.

Now I wonder where the Samoan learned it from...

My mom told me that many island people do eat bananas in this simple, natural way.

We named it Monkey-Break bananas because it seems like a good way for a monkey to do it, seeing that they don't usually carry around pocket knives. Please don't ask about our logic concerning this... Maybe a monkey has actually done this before...

Anyway, Monkey-Break bananas stay fresh much longer than sliced bananas because the cell walls are not smashed during cutting. My parents lived in Fiji for several seasons and they witnessed the Fijians eating bananas in this manner also.


It's not like you don't already know what to do with bananas, but here are some more ideas for you:

You can dip these monkey-break banana strips (or small squares) into gently melted Lakanto Sugar-Free Chocolate and then chill. These can keep 2 to 3 days in the refrigerator... If they last that long!

Try a chocolate banana cream pie (!) with our Sun Warrior Chocolate Protein Pudding. Use only 3 cups total liquid (instead of the 3 1/4 cups) in the pudding recipe so that the pie will be firm enough to slice.) Now we're talkin'...

Serve the broken up bananas over top a bowl of Sun Warrior Chocolate Protein Pudding and pour over some milk (dairy or nondairy). Our favorite nondairy milk is BLUE DIAMOND "Almond Breeze" Almond/Coconut Milk blend (unsweetened!). Look for it in the dairy cooler.

Serve the Monkey-Break bananas with your favorite whipped topping - dairy or nondairy. You can top with crushed gluten-free pretzels if you want... Oh yeah.


The pictures below are of my dad showing how this is done. I thought it would be nice to have his man hands on our blog. I love you dad - you always are teaching us cool stuff!

Our favorite commercial non-dairy milk.

Cool, right?

You can then break up or slice into bite size pieces, as desired. Here they are shown with our delicious, sugar-free Sun Warrior Chocolate Protein pudding.

Enjoy,

Leila & Nancy.

Fresh Figs & Cream for Breakfast

Here is a super easy, delicious breakfast when figs are in season

This is so simple, and we wanted to bring this yummy dish to your attention.

I enjoyed eating this for breakfast at my mom's house after we went and picked figs together. I especially enjoyed taking off my sandals and climbing the fig trees to get the ripe ones on the tippy-top! We got to go harvest figs twice while I was there. So fun!

Some of the figs we picked and brought home.

Here are some "blond" figs too!

My mom calls this "Fig Mush". It's delicious, whatever you choose to call it!


Fig Mush Recipe:

Fresh figs
Organic whole milk
Organic cream
Stevia glycerite, optional
BioSalt, optional


Method:

Snip fresh figs into a serving bowl.
Pour over some milk.
Pour over some cream
Add a drop of stevia glycerite to sweeten further, if desired
Stir and add a pinch of BioSalt, if desored.

Snip the fresh figs into little bite-sized pieces.

Pour milk then cream over top. Sweeten with a drop of stevia glycerite if desired.

Blond Fig Mush.

Enjoy,

Leila & Nancy.