This cherry slushie is easily my favorite thing right now! Cold, refreshing, full of antioxidants. Plus cherries are a great anti-inflammatory and help with muscle soreness from workouts. The secret- the black cherry Mio. Gives it that extra sweet and tartness. Way better than that sticky, over sugared gas station kind. Add extra ice to get that perfect slush.
I needed a little treat this afternoon with our 1st day of hitting the 100 degree mark today.
Quick, easy and refreshing.
Ingredients:
1 cup frozen mixed berries
1/4 cup cashew milk
1 tsp maple syrup
1 Tbs ground flax seed
Mix together in blender or food processor. Scoop into bowl and enjoy.
Optional toppings: fresh berries, chocolate chips, whip cream
Sometimes you need a little afternoon treat. I was going through one of my Pinterest boards, looking at saved recipes for inspiration. Luckily this one I had all the ingredients for. They were moist, delicious, and just the right amount of sweet. All thanks to a surprise ingredient….garbanzo beans. These are grain-free, gluten-free, vegan and perfect with an afternoon cup of coffee. I made a few small changes to the recipe but you can find the original recipe by Joy Food Sunshine here. I hope you enjoy them and let me know what you think.
Ingredients:
1 15 oz can Garbanzo Beans
1/2 cup Peanut Butter
1/4 cup Blue Agave Syrup
1 TBS Vanilla Almond Milk
2 Tsp Vanilla Extract
1/2 Tsp Sea Salt
1/2 Tsp Baking Powder
1/4 Tsp Baking Soda
1/2 cup Chocolate Chips
Preheat oven to 350 degrees.
Add all ingredients except chocolate chips into a high power blender or a food processor to make the batter smooth. Fold in chocolate chips.
Grease a a glass pan (I used vegan butter) and pour batter in. Top with extra chocolate chips and sea salt. Bake for 25 minutes. Let cool for 15 minutes.
Coffee Peace N' Homesteadin 