Higher Further Faster Smoothie Bowl
Add frozen berries and banana to a blender and blend on low until small bits remain – see photo.
Add a bit of coconut or almond milk and protein powder (optional), and blend on low again, scraping down sides as needed, until the mixture reaches a soft serve consistency (see photo).
Scoop into 1-2 serving bowls (amount as original recipe is written // adjust if altering batch size) and top with desired toppings (optional). I prefer chia seeds, hemp seeds, and coconut, but strawberries, granola, and a nut or seed butter would be great here, too!
Best when fresh, though leftovers keep in the freezer for 1-2 weeks. Let thaw before enjoying.
Don't Give Up yet Mocktail!
Muddle cucumber and honey syrup in the bottom of a cocktail shaker. Add the mango puree and lime juice and shake with ice vigorously. Strain into a copper mug. Top with ginger beer and stir.
The Kree's Quiche
Step 1
Put the vegan chicken, carrots, celery and onion in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often).Step 2
Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper and chicken bouillon to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir together, and serve.
