Strawberry-Mango Smoothie

Another round of smoothies for the next couple days. Actually, it made enough for three days, which is great! Familiar ingredients, but a different flavor.

Strawberry-Mango Smoothie
(about 3 servings)

1 banana, broken into pieces
1 small mango, peeled and chopped
2 c strawberry halves
1/2 c plain greek yogurt
1 tbsp raw honey
3 tsp spirulina
1 c soy milk
1 c carrot juice
1/2 c water

Place all ingredients in a blend and blend until smooth.

Midnight Smoothie

I made my smoothie for tomorrow (and the next day since it made two servings) and the deep purple reminded me of a midnight sky, thus the name. Familiar ingredients, but slightly different taste. I added spirulina, but it's not necessary.

Midnight Smoothie
(makes 2)

1 small mango, peeled and chopped
1 banana, peeled and broken into pieces
1 c frozen blackberries
1/2 c frozen blueberries
1 c carrot juice
1 c unsweetened soy milk
1 tbsp raw honey
2 tsp spirulina

Place all ingredients in a blender. Cover and blend until smooth.

Creamy Mango-Carrot Smoothie

Another smoothie for you to try. This one is similar in color to the Berry Smoothie due to the blueberries and beets, but the soy milk, banana, and walnuts give it a creamier texture. I made it tonight for my breakfast tomorrow morning, so I am hoping that it stores well. The Berry Smoothie is best enjoyed once it is made, as by the next day the flavor had changed. I think it was because of the kale, but I am not sure.

Creamy Mango-Carrot Smoothie

1 c soy milk
1/2 c carrot juice (get pure carrot juice)
1 banana, broken into pieces
1 beet, washed and cubed
1/2 c frozen blueberries
1 c frozen mango
1 tbsp raw honey
1/2 oz raw walnuts
2 tbsp grated ginger

Place all ingredients in a blender and blend until smooth. If it seems a little too thick for your taste, add a little water and blend to mix. Pour into glasses and serve.

Pancakes with Banana Sauce

I forgot to get syrup at the store last weekend. So I made pancakes and used two ripe bananas to make a sauce for them. If you like banana bread, you'll like this.

Pancakes (enough for 2 to 3 people)

1 1/4 c buttermilk
1 egg
1 c flour
1/2 tsp salt
1/2 tsp baking soda
1 tbsp sugar
1 tsp cinnamon
1/2 tsp grated nutmeg

In a mixing bowl, whisk together the buttermilk and egg.
Add the remaining ingredients and beat until smooth.
Allow to sit while you make the banana sauce.
Once the banana sauce is started, heat a skillet over medium to medium-high heat.
Once the skillet is hot, lower heat to medium to medium-low.
Use a paper towel to spread some shortening on the skillet before the first pancakes go on.
Using 1/4 c measuring spoon, put three measures of pancake batter on the skillet.
Once pancakes are bubbly and starting to just dry along the edges, flip. Do not press down on the pancakes - that makes them flat.
Allow to cook on other side a few moments, remove and add more pancake batter to the skillet.
I keep the pancakes warm by putting them on a plate covered with aluminum foil.

Banana Sauce

2 ripe bananas that have started getting a lot of brown spots
1/4 c sugar
2 tbsp molasses
1/4 tsp salt
1 tbsp butter

Put bananas in a sauce pan and mash.
Add sugar and molasses and stir.
Cook over medium-high heat, bring to a boil.
Stir in the salt and butter.
Once butter is melted, turn off the heat and allow to cool a bit before serving.