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We all want it to be summer already, right! It's taking way too long. Hopefully this recipe get's you in the summer spirit with lots of tropical mango, banana, and coconut. It's so thick and creamy you could serve it as a refreshing raw dessert with a spoon or if you want to indulge on a gloomy morning sip it with a straw as a smoothie.
ingredients (makes 2 generous smoothies or 4 small dessert portions):
1 - 400 ml can coconut cream
1 frozen banana
1 1/2 C frozen mango chunks
2 tbsp hemp seeds
1/4 C almond milk
1/2 C fresh squeezed orange juice
1 pitted medjool date
1/4 tsp vanilla powder
Make the coconut whip first. You'll need to put your can of coconut cream in the fridge the night before. But an even better idea is just buy this and always have it your fridge. Then you can make coconut whip whenever you want! Also put a mixing bowl and your beaters in the freezer for a couple of minutes prior to prepping to get them cold.
When you open this particular brand of coconut cream the thick cream and the water are separated. Scoop the bulk of the thick cream into the mixing bowl, being careful not to get any of the water mixed in with it. You're going to use the remaining water in the tropical mango freeze! Beat the coconut cream with the vanilla powder on high with a mixer for approx. 4-5 mins until fluffy. If you don't have vanilla powder you can use raw sugar, vanilla extract, or nothing at all. Put it in the fridge while you make the rest of the recipe.
In a vita-mix or a high powered blender mix together the remaining liquid from the can of coconut cream and all other ingredients. Because this is such a thick mixture with a lot of frozen fruit you will need to stop and start the blender to mix things around with a spoon in between blending. But if you're using a vita-mix then you know you can use the "jamming" tool through the top of the lid while the blender is running and lightly push the mixture toward the bottom until the big chunks of fruit are mixed in. Pour or scoop the tropical mango freeze mixture into your serving jars or bowls and add a scoop of coconut whip to the top. Add some flaked coconut, more vanilla powder, or any interesting garnish you like as a finishing touch!
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I was inspired by a bottle of mango nectar and broccolini for this one. Move over regular old broccoli. BORING! Baby broccoli or broccolini cooks better and faster, can stay really crispy, and I like the taste more. Plus, I'm sure you're super over cooking tofu the same old way. This will definitely become a new fave!
spicy peanut tofu ingredients:
1 block of firm tofu, cut into 1/2 inch slices
3 tbsp smooth 100% natural peanut butter
5 tbsp hot water
2 tbsp tamari
2 tsp lime juice
1 tsp garlic chilli sauce (or sriracha)
Cut your block of tofu in half so there are 2 squares and then cut 1/2 inch slices along the widest part of the tofu so you get nice steak pieces. Boil some water so it's hot and will combine nicely with the peanut butter, mix in the rest of the ingredients, except tofu. Marinate the tofu steaks in it for 30 minutes and then place on the grill - you could bake or pan fry if you don't have a grill. Use the extra marinade to brush on the tofu while you're grilling.
red pepper, thinly sliced
mango, cut into cubes
roasted & salted peanuts, chopped finely
finely chopped cilantro
mango vinaigrette ingredients:
1/2 C mango nectar
1/4 C fresh lime juice
1 tsp dijon mustard
3/4 C olive oil
1/2 tsp raw agave nectar
salt & pepper to taste
Marinate broccolini pieces in this vinaigrette for 15 mins in the fridge. Then sear on either side a cast iron pan until there are a few brown/caramelized marks. Save that vinaigrette for the rest of the salad. Toss baby spinach leaves, thinly sliced red pepper, and mango chunks in the vinaigrette, and add your warm broccolini on top. Garnish with roasted peanuts.
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