Once again, I had some extra kiwis hanging around courtesy of Boston Organics that were getting pretty soft. I happen to buy some frozen raspberries over the weekend so I figured they would go great with the kiwi. Add a banana as a thickening agent plus the green of your choice and about a cup of almond milk and you’re in business. Here’s that breakdown:
2 Kiwis – peeled and quartered
1 Banana
1 cup Spinach or Kale
Roughly 1 cup raspberries – Fresh or Frozen (I like frozen better here)
1 cup Almond Milk (mine was vanilla)
I also made a spinach and artichoke dip over the weekend that was not vegan but could easily be made so. I might give that a shot when I have another free day. I’m actually kind of bummed I didn’t capitalize on an opportunity to do a bunch of vegan Super Bowl snacks. OH WELL.
Oh! I also got a new snazzy cup at Target. It’s got flowers on it!
-S
