Here’s my summer go-to granola. Blueberries are so good right now. And they are even better if you can find a place to pick your own. We are lucky where I live to have a wonderful blueberry farm about a half an hour away. Houston peeps if you haven’t been to Moorhead’s Blueberry Farm in Conroe, do yourself a favor and go. It’s so fun. But be warned. You will probably come home with way more blueberries than you know what to do with. Stick those babies in the freezer and enjoy them all summer long in your smoothies.
Monthly Archives: June 2014
Creamy Orange-Vanilla Smoothie
Growing up in a suburb outside of Atlanta, my free time was often spent hanging out at Perimeter Mall with my friends. Checking out black light posters and other stupid stuff at Spencer’s gifts; and on a good day, getting an Orange Julius. Making this little smoothie takes me back to that time. I can still picture it all.
I don’t really know what was in an Orange Julius. Probably some things I wouldn’t want to have now. But what I put together today is simple, yummy and perfect for a summer afternoon by the pool. I started with some toasted coconut almond milk from Califia Farms. This is my new favorite brand. I get it at Whole Foods. Check it out.
Coconut Milk Panna Cotta + Fresh Cherries
I ♥ panna cotta. But when I see it on restaurant menus, it’s almost never vegan. Panna cotta is an Italian dessert that’s a cross between jello and pudding. It’s typically made with cow’s milk and gelatin, neither of which are vegan. Gelatin, believe it or not, is made from cow or pig skins, ligaments, tendons and bones boiled in water. Disgusting. YUCK! Who wants to eat that? Not me…ever.
So I made a vegan version of this luscious dessert two ways: (1) with vegan gelatin powder (thanks to a little gift from my friend, Tessa) and (2) with agar agar flakes (a thickener derived from sea vegetables) to take the place of the gross gelatin. I like the agar agar version best, but try them both if you feel like it a decide which one you like. The texture for both is similar. The taste of the vegan gelatin version is a little tangy and the agar agar version is a bit richer.