I don’t know about where you are but it is HOT in New York! Yesterday it hit the nineties! Yikes! I love the heat and all so I wasn’t really complaining but when it gets this hot all I want is water, water, water, and fruit, fruit, fruit. Ultimate: Watermelon. Fact: At my third birthday, I ate an entire watermelon. I am a Watermelon Monster. But alas, I have none right now because that would require a car OR me carrying a watermelon seven city blocks, and while I love Dirty Dancing, I’m scared to carry watermelons further than up my driveway.
Anyway, in lieu of icy cold pink watermelon I’ve been making a lot of smoothies and other frozen things. I whipped this one up yesterday morning and and I’m still dreaming of it.
- 1 frozen banana
- 1/2 mango, diced
- 1/2 cup cherries (I pitted fresh ones because that’s all I had. I recommend you use frozen)
- 2 stalks swiss chard
- 1/2 cup pomegranate juice
- 1/2 cup coconut water
- 2 tbsp cocoa powder
- 1/2 tsp cinnamon
All in a blender, until smooth!
This is such a GORGEOUS red smoothie – even the brown and green ingredients don’t hide the color. And it tastes phenomenal. Tart fruit and chocolate. My two favorite things. Amazing.
But no, I didn’t stop there. It has recently come to the attention of the children I babysit for that I am a lactose-intolerant vegetarian (that’s what they keep calling me – it’s hysterical). Yesterday as I was scooping up some ice cream for those two adorable but overheating children, the nine year old boy I babysit for sweetly told me he feels sorry for me because I can’t have ice cream.
Oh yeah? I’ll show him.
I was considering running out to the ol’ health food store and picking up a cardon of So Delicious ice cream in some amazing flavor, but instead I decided to put my newly-burgeoning knowledge of raw techniques to the test and whip up some frozen sweet treats in my own kitchen.
Into the trusty ol’ Magic Bullet:
- 1 banana
- 2-3 tbsp cocoa powder
- 2-3 tbsp almond milk (I used unsweetened vanilla, I prefer unsweetened unflavored)
- 20-30 drops vanilla stevia/1 tbsp vanilla extract+2tbsp agave
- 1 1/2 tsp mint extract
I poured this goodness into little paper cups – I knew my jello-shot making skillz would come in handy for real-life purposes one day.
Oh, but I can’t just stop there sweeties. No no. Mint chocolate ice cream obviously requires some more chocolate. So I decided to concoct a chocolate coating to compliment my little ice cream cups. I based it off of Katie’s chocolate butter and Averie’s coconut oil chocolate. I’m amazed at how simple this is but at the same time I realize I shouldn’t be. I mean, check your cocoa powder box. It flat out says “3tbsp powder+1 tbsp oil=1 square baking chocolate.” No brainer people! If you haven’t tried this you really should!! It’s turned into my go-to for my healthy chocolate fix.
- 1/4 cup cocoa powder
- 4 tbsp coconut oil (it was so hot in my kitchen that my coconut oil is LIQUID!)
- stevia/agave to taste
- 3-4 (or more) tbsp water, to thin
In a bowl I whisked together all the above ingredients and just kept adding water until it reached a consistency I found thin enough to spread but thick enough to properly coat the ice cream. Of course, I used hot water to thin the mixture so suddenly the logistics of covering cold ice cream treats with hot chocolate seemed a little daunting, so I just frosted the top of each little cup with the chocolate and stuck it back in the freezer to set.
Aaand…here’s a picture of a half-eaten one:
I might be a hottie but I gotta stay cool, yo! (Katie, I’d love to share some with you!)
I think my Magic Bullet is about ready to jump ship, by the way. I don’t have a blender, and my food processor committed suicide a few months ago, so the Bullet has been getting a LOT of play lately (no comments please). Everyone, cross your fingers that the Vitamix Fairy just drops one into my kitchen magically. Thanks.
I’m loving everyone’s wonderful comments on my post about living too fast and wanting to slow down! It’s definitely nice to know I’m not alone in feeling like the world is rushing by and I need to rush to catch up too. Maybe if we all take a few moments to slow down, the world itself would stop seeming so fast.
What are your favorite hot-weather treats? Fruits, frozen things, whatever? I want to spend my time this summer whipping up homemade versions of commercial favorites, so let me know what your faves are!