We just whipped this up. 1yo & 3yo sons and I LOVED it. The bananas provide the sweetness. Actually we liked it so much, I made another batch the same day but with less-ripe bananas. It was good but not as good as with the bananas whose skins were about half brown.
This is my favorite smoothie. I may even be why my son Rowan was 10.5 pounds at birth! It is good with frozen bananas or non-frozen (I think it depends on how cold it is outside as to how much I want to risk brain-freeze.) Or if you want a frozen treat and didn't prepare your bananas ahead, some crushed ice will do too.
I found this posted on rawfoodtalk.com. "The cumin and sea salt are very important in this recipe, so make sure you have added enough of both of these to bring out the flavor of this soup." The original recipe called for almonds instead of cashews. This was so good I had two bowls!
The little kids and I have a smoothie every day at lunch and so for Zaar World Tour I thought, "well, I should try other people's smoothies and get ZWT points if I'm going to have a smoothie anyway!" Right? Well, I found out I really don't like yogurt in smoothies! But apparently everybody else does! oh well. Here's an all-fruit smoothie. The kind I like!
This is my version of Recipe #295198. I use cashews because they're cheaper and, because they are softer than almonds, they seem to blend up better and I don't have to strain it. I'm posting this because I'm curious about the nutrition information.
This is adapted from Jane Kinderlehrer's Banana Pecan Tartlets, found in her Smart Cookies book. The pecans are for garnish. I had forgotten the name and that part of the recipe. I guess I just think of them as Yum.
The last time I made waldorf salad, my 4-year-old son asked if we could have it without mayo the next time. I was worried about the apples browning and I didn't have any lemon juice. I did have some crushed pineapple which did the trick and it all tastes really good, too.
This was inspired by the Vita-Mix man at my local Costco. He was throwing all kind of stuff in his super-duper blender. He was right: my puny blender can't completely puree citrus membranes, but this still tastes good.
From Alive in 5 by Angela Elliot. I haven't tried it yet, but it looks yummy! Posted for the Veg*n Recipe Swap. (I think I've read that the Himalayan and Celtic salts used in many Raw Recipes are a bit less "salty" than regular table salt, so I would salt with caution and to taste.)
From RAW: the UNcook Book, New Vegetarian Food for Life by Juliano. I used the dates and probably should have chopped them up before letting my poor little Oscar food processor have a go at them. (I think I used the juice from half an orange, too.) It tasted good though even if it was a little chunky. I plan to try it with the real maple syrup too. Sounds heavenly. mmmmmmmmm. "Cooking time" is an estimation of blending time.