How about some chai tea? Don’t you just love it? Calming, spicy…I can taste it as I type. Whether it’s a crisp winter night, or in the dead heat of summer, there is never a bad time for chai. Here’s an easy, delicious, and healthy option to squirts of mystery syrup. And the flowers? So pretty I had to squeeze them into the shot. Drink up!
6 oz of your favorite plant-based milk (cashew pictured here)
1 decaf chai tea bag (here: BIJA- momma mango introduced this brand to me, and it is fantastic. Such crisp, vibrant
1. Warm milk over low heat, stirring frequently until steamy.
2. Place tea bag in mug, and pour milk over tea bag.
3. Steep according to package instructions/desired flavor (4-5 minutes) and serve.
Nicecream: THE reason high speed blenders were invented! Mr. Mango gave me the greatest gift ever this Christmas- a Vitamix, and it has been a game-changer in the kitchen. Seriously, it has been worth every cent. Food prep has been simplified and my kids get to enjoy their daily dose of nicecream! Dairy free, it’s easy on little bellies, and makes the best after school snack EVER. I can’t wait for the warm days of summer spent with my little mangos by the water, capped off by a big bowl of this cool, creamy goodness.
For those of you without a high-speed blender, don’t despair! You can use the same ingredients as listed below (though the amount of frozen ingredients used will depend on your blender’s capabilities to crush frozen ingredients), adding a splash of liquid of choice to the bottom of the blender. Once blended, pour it into a container and freeze 1-2 hours and serve. *Note- for a creamy texture, use plant-based milk; if you prefer an icy consistency, use ice.
Ingredients listed will be specific to the nicecream I made pictured above (topped with raw shredded coconut), but you can change it up to satisfy your cravings. If you need further inspiration, you can check some great recipes on YouTube.
I hope nicecream soon takes its rightful place alongside watermelon, potato salad, and corn and the cob this summer!
2 frozen ripe bananas (in quarters)
1 ripe banana (unfrozen)
4-5 large frozen strawberries
1/3 cup frozen pineapple chunks
Makes 4 servings
Method: Blend all together in high speed blender, beginning on low, gradually increasing to high (using pusher, pressing fruit into the blade) until creamy and smooth. It will be the consistency of ice cream/frozen yogurt. Scoop and enjoy.
* Some fun topping ideas: raw shredded coconut, crushed almonds, berries, and chopped dates.
Lara Bars. They deserve a blog post of their own. They are a grab and go staple around here– they have even been known to make an appearance in Christmas stockings and Easter baskets. We love them that much! They are a staple in my kid’s lunch boxes, and they are the key ingredient to make this easy, oil-free, and inexpensive trail mix.
1 cup raw almonds
1 cup raisins
1 Lara bar, chopped into small cubes (blueberry pictured here)
*This is enough for a school week’s worth of snack-bag portions for my two littles.