Yummy NO-BAKE Peanut Butter Bars

WORLD’S BEST NO-BAKE PEANUT BUTTER ENERGY BARS [VEGAN, GLUTEN-FREE]

THIS RECIPE IS :
Dairy FreeKid-FriendlySoy FreeVeganWheat Free

INGREDIENTS
1 cup roasted almonds (raw would work too)
1 and 1/2 cups gluten-free oats
12 fat juicy ones Medjool dates
1/2 heaped cup cranberries
1 heaped Tbsp chia seeds
1/3 cup + 1 Tbsp unsalted peanut butter (crunchy, preferably)
1/4 cup + 1 Tbsp agave nectar
Salt-a pinch
1/2 tsp vanilla extract (concentrated - use 1 tsp if not concentrated)
2 Tbsp water

PREPARATION
Coarsely pulse the almonds. Add it to a large mixing bowl.
Now, in a food processor, add dates, oats, 2 Tbsp water, and process until dates are broken down.
Add cranberries and chia seeds to this mixture.
In a saucepan, add peanut butter, agave, vanilla extract, and salt-heat until they get a nice liquid consistency and pour over the mixture.
Mix until everything is well-combined. Transfer to a 8×8 baking tray lined with parchment paper, and press them real well. Even the surface out with the base of a flat cup.
Refrigerate for at least 5 hours-preferably overnight.
Cut and serve. Stays well for over a week in air-tight container (refrigerated).

NOTES
Do not cut back on agave. If you think this is too sweet, you could cut dates down a bit, and keep agave the same :)

Yummy NO-BAKE Peanut Butter Bars

WORLD’S BEST NO-BAKE PEANUT BUTTER ENERGY BARS [VEGAN, GLUTEN-FREE]

THIS RECIPE IS :
Dairy FreeKid-FriendlySoy FreeVeganWheat Free

INGREDIENTS
1 cup roasted almonds (raw would work too)
1 and 1/2 cups gluten-free oats
12 fat juicy ones Medjool dates
1/2 heaped cup cranberries
1 heaped Tbsp chia seeds
1/3 cup + 1 Tbsp unsalted peanut butter (crunchy, preferably)
1/4 cup + 1 Tbsp agave nectar
Salt-a pinch
1/2 tsp vanilla extract (concentrated - use 1 tsp if not concentrated)
2 Tbsp water

PREPARATION
Coarsely pulse the almonds. Add it to a large mixing bowl.
Now, in a food processor, add dates, oats, 2 Tbsp water, and process until dates are broken down.
Add cranberries and chia seeds to this mixture.
In a saucepan, add peanut butter, agave, vanilla extract, and salt-heat until they get a nice liquid consistency and pour over the mixture.
Mix until everything is well-combined. Transfer to a 8×8 baking tray lined with parchment paper, and press them real well. Even the surface out with the base of a flat cup.
Refrigerate for at least 5 hours-preferably overnight.
Cut and serve. Stays well for over a week in air-tight container (refrigerated).

NOTES
Do not cut back on agave. If you think this is too sweet, you could cut dates down a bit, and keep agave the same :)

The Hippy Dippy Vegan....

The Hippy Dippy Vegan

by Carol Schwartz

Kitty woke up in the early morning anxious to get her day started.  The sun was out, and the day seemed promising.  She had a million things to do, would pick one, and get started.  Never one for making lists and plans, Kitty knew that everything somehow would be done.  Daisy her best friend would be coming soon catch up.  Daisy had a blind date the previous night and as always, they loved to talk about it.  Kitty was not so lucky in the dating field although she kept trying.  Ah well, in the meantime she had her babies who depended on her.  Moreover, what else would Kitty have for fur babies, yup cats:  Sammy, Tommy, Timmy, Ozzie, and Rusty.  These were the guys in her life and right now they were demanding attention – it was breakfast time.  Kitty went downstairs and got her makings for the Chai tea.  She always purchased Fair Trade organic tea and although it was not considered raw, it was vegan.  Once the tea was started, she tried not to trip over the kitties who were circling in and out of her legs.  She got the bamboo bowls for them, and gave each their share of the cat food and added treats to all.  As they were eating she thought about what type of breakfast she would serve her and Daisy.  Although Daisy was not vegan she did love Kitty’s creations.  So as Kitty sipped her tea, she thought about the ingredients she had just purchased from the farmers market.  She would choose one or two of the recipes she found online.  She had dehydrated some buckwheat groats just the day before and decided to use them.to make a granola.  So much better than buying the prepackaged type she always saw in the store.  She had made her Almond Milk last night, then she would add some fresh fruit, and they would have a great breakfast.  Then they could sit down and talk about the important things, like Daisy’s blind date.  Kitty wandered around her kitchen and got all her ingredients together.  She loved her large kitchen that was bright and cheerful.  In fact her small two-bedroom cottage was just what she always dreamed of and was just a step away from the ocean.  As she looked outside she could see the beautiful sailboats go by.  She saw Biff’s sailboat as it passed and he waved to her, as he knew she would be in the kitchen by now.  As Daisy was finishing the last touches on the granola and the fruit, Daisy came running in.  “Oh Kitty,” she said, “last night was a disaster.  Tony, my blind date took me to a steak house and although I had told him I do not eat meat, he insisted on ordering steak for me.”

 “Oh no” Kitty said, “What did you do?”

“I ate the salad and let him eat my steak.  There was no way I was going to eat that.  It went downhill after that so the date was a bust.”

“Oh Daisy, I am sorry,” Kitty said.  “Come sit down by the window and I will get our breakfast and we can watch the sailboats go by.  It is a beautiful day, and I just saw Biff.”

Daisy sniffed and sat down at the table and sipped the tea that Kitty had prepared.  Kitty brought out the fresh almond milk to go with the granola and soon both of them were making their way through breakfast.

“Kitty,” Daisy said, “have you thought about opening your own little restaurant?  This breakfast is wonderful and I love your almond milk.  I think you would do well.  There are some many vegans and vegetarians in this area.”

“I thought about it,” said Kitty.  “I am just not sure that I am ready.  There is so much work involved with it and once I get started I may not enjoy preparing like this.  It may no longer be fun and I would miss that.”

“I think you should,” said Daisy, “you would be great at it.”

Daisy and Kitty continued into the late morning chatting and eating.  Then Daisy left and it was time for Kitty to continue the many projects she had to do.  She was not quite sure which she would do first but the outside was calling her.  She decided on doing a little gardening.  She had just purchased some pansies and wanted to plant them while it was still beautiful outside.  She looked for her fur babies and saw they were all curled up and asleep in a ray of sunlight.  Kitty smiled as she know that with their tummies full they would sleep for hours.

Kitty spent the next few hours puttering outside with her flowers and decided she would make some Honey Lavender Lemonade and work on a few recipes.  Meanwhile she would rethink about the idea of opening her own place and see if it was even possible.  Did she have enough money?  Could she actually make a go of it?  Would there be enough people wanting to eat there?  So much to think out and yet the possibility was getting more interesting to her.  The money issue made her head spin.  She never even figured out how to balance a checkbook.  She just rather guessed as she went along.  As long as she had enough money for her herbs, fresh veggies, and kitty supplies, she was fine.  The clothes when she needed them were purchased at a second hand store, and she did not own a car, she just bicycled where she needed to go.  The cottage had been in the family for years so she did not have to make any payments on it.  With the cool breeze from the ocean she did not need to turn on her air-conditioning.  Besides she preferred the fresh air and the smell of the salty ocean.  She walked around her cottage admiring all of her handiwork and looked at all the fresh ingredients she had.  Yes, she would prepare something yummy today and post it on her blog Vegan for a Healthy Life.  She would see the type of feedback she would get, and then make some decisions.  Maybe start with a Raw Vegan Cookbook and see how that went.  These days you can publish on demand with Amazon.  So much to think about, so much more to do, and the kitties were now awake demanding her attention. 

(More to follow...)

The Hippy Dippy Vegan Recipes

Honey Lavender Lemonade

This recipe is technically not for Raw Vegans, but as I am not 100% raw, and many reading (and hopefully enjoying) this blog would love this.

·  1 cup locally produced, raw organic honey

·  2.5 cups water

·  1 Tablespoon dried Culinary Lavender

·  1 cup fresh squeezed lemon juice

·  Additional water, about 2 cups

·  Ice cubes or crushed ice

Combine honey and 2.5 cups of water in a saucepan and bring to a boil, stirring to dissolve the honey.  When the mixture reaches a boil, stir in the lavender and remove from heat.  Let the mixture steep for 20 minutes, off the heat.

Strain the lavender from the liquid, then add the fresh lemon juice and an additional 2 cups of water.  Use sparkling water if you wish.  Pour into glasses full of ice and serve garnished with a sprig of lavender or mint.

This recipe is from "The Beekeeper's Ball," by Susan Wiggs

Raw, Vegan Buckwheat Apple Cinnamon Granola or Cereal (raw, vegan, gluten free, soy free)

Makes about 4-5 heaping cups of granola

3 cups dehydrated buckwheat crispies
1 cup raisins
1/2 cup pumpkin seeds
2 tsps.  cinnamon
1 tsp ginger powder
Dash salt
1 cup date paste (make this batch on the thinner side; alternately, you can also substitute 3/4 cup maple syrup or agave)
1 apple, chopped
1 tbsp. cashew or almond butter (optional)

1) Place all the dry ingredients in a large mixing bowl and toss to combine.

2) Blend the date paste, apple, and almond butter (if using) in a blender.  Pour wet ingredients over dry, and mix well to combine.

3) Place mixture onto a Teflex-lined dehydrator sheet and dehydrate overnight, or 8-10 hours.  Stir once or twice.  You may also bake at 250 degrees for about 1 hour.

 

This recipe is from Choosing Raw

The Hippy Dippy Vegan....

The Hippy Dippy Vegan

by Carol Schwartz

Kitty woke up in the early morning anxious to get her day started.  The sun was out, and the day seemed promising.  She had a million things to do, would pick one, and get started.  Never one for making lists and plans, Kitty knew that everything somehow would be done.  Daisy her best friend would be coming soon catch up.  Daisy had a blind date the previous night and as always, they loved to talk about it.  Kitty was not so lucky in the dating field although she kept trying.  Ah well, in the meantime she had her babies who depended on her.  Moreover, what else would Kitty have for fur babies, yup cats:  Sammy, Tommy, Timmy, Ozzie, and Rusty.  These were the guys in her life and right now they were demanding attention – it was breakfast time.  Kitty went downstairs and got her makings for the Chai tea.  She always purchased Fair Trade organic tea and although it was not considered raw, it was vegan.  Once the tea was started, she tried not to trip over the kitties who were circling in and out of her legs.  She got the bamboo bowls for them, and gave each their share of the cat food and added treats to all.  As they were eating she thought about what type of breakfast she would serve her and Daisy.  Although Daisy was not vegan she did love Kitty’s creations.  So as Kitty sipped her tea, she thought about the ingredients she had just purchased from the farmers market.  She would choose one or two of the recipes she found online.  She had dehydrated some buckwheat groats just the day before and decided to use them.to make a granola.  So much better than buying the prepackaged type she always saw in the store.  She had made her Almond Milk last night, then she would add some fresh fruit, and they would have a great breakfast.  Then they could sit down and talk about the important things, like Daisy’s blind date.  Kitty wandered around her kitchen and got all her ingredients together.  She loved her large kitchen that was bright and cheerful.  In fact her small two-bedroom cottage was just what she always dreamed of and was just a step away from the ocean.  As she looked outside she could see the beautiful sailboats go by.  She saw Biff’s sailboat as it passed and he waved to her, as he knew she would be in the kitchen by now.  As Daisy was finishing the last touches on the granola and the fruit, Daisy came running in.  “Oh Kitty,” she said, “last night was a disaster.  Tony, my blind date took me to a steak house and although I had told him I do not eat meat, he insisted on ordering steak for me.”

 “Oh no” Kitty said, “What did you do?”

“I ate the salad and let him eat my steak.  There was no way I was going to eat that.  It went downhill after that so the date was a bust.”

“Oh Daisy, I am sorry,” Kitty said.  “Come sit down by the window and I will get our breakfast and we can watch the sailboats go by.  It is a beautiful day, and I just saw Biff.”

Daisy sniffed and sat down at the table and sipped the tea that Kitty had prepared.  Kitty brought out the fresh almond milk to go with the granola and soon both of them were making their way through breakfast.

“Kitty,” Daisy said, “have you thought about opening your own little restaurant?  This breakfast is wonderful and I love your almond milk.  I think you would do well.  There are some many vegans and vegetarians in this area.”

“I thought about it,” said Kitty.  “I am just not sure that I am ready.  There is so much work involved with it and once I get started I may not enjoy preparing like this.  It may no longer be fun and I would miss that.”

“I think you should,” said Daisy, “you would be great at it.”

Daisy and Kitty continued into the late morning chatting and eating.  Then Daisy left and it was time for Kitty to continue the many projects she had to do.  She was not quite sure which she would do first but the outside was calling her.  She decided on doing a little gardening.  She had just purchased some pansies and wanted to plant them while it was still beautiful outside.  She looked for her fur babies and saw they were all curled up and asleep in a ray of sunlight.  Kitty smiled as she know that with their tummies full they would sleep for hours.

Kitty spent the next few hours puttering outside with her flowers and decided she would make some Honey Lavender Lemonade and work on a few recipes.  Meanwhile she would rethink about the idea of opening her own place and see if it was even possible.  Did she have enough money?  Could she actually make a go of it?  Would there be enough people wanting to eat there?  So much to think out and yet the possibility was getting more interesting to her.  The money issue made her head spin.  She never even figured out how to balance a checkbook.  She just rather guessed as she went along.  As long as she had enough money for her herbs, fresh veggies, and kitty supplies, she was fine.  The clothes when she needed them were purchased at a second hand store, and she did not own a car, she just bicycled where she needed to go.  The cottage had been in the family for years so she did not have to make any payments on it.  With the cool breeze from the ocean she did not need to turn on her air-conditioning.  Besides she preferred the fresh air and the smell of the salty ocean.  She walked around her cottage admiring all of her handiwork and looked at all the fresh ingredients she had.  Yes, she would prepare something yummy today and post it on her blog Vegan for a Healthy Life.  She would see the type of feedback she would get, and then make some decisions.  Maybe start with a Raw Vegan Cookbook and see how that went.  These days you can publish on demand with Amazon.  So much to think about, so much more to do, and the kitties were now awake demanding her attention. 

(More to follow...)

The Hippy Dippy Vegan Recipes

Honey Lavender Lemonade

This recipe is technically not for Raw Vegans, but as I am not 100% raw, and many reading (and hopefully enjoying) this blog would love this.

·  1 cup locally produced, raw organic honey

·  2.5 cups water

·  1 Tablespoon dried Culinary Lavender

·  1 cup fresh squeezed lemon juice

·  Additional water, about 2 cups

·  Ice cubes or crushed ice

Combine honey and 2.5 cups of water in a saucepan and bring to a boil, stirring to dissolve the honey.  When the mixture reaches a boil, stir in the lavender and remove from heat.  Let the mixture steep for 20 minutes, off the heat.

Strain the lavender from the liquid, then add the fresh lemon juice and an additional 2 cups of water.  Use sparkling water if you wish.  Pour into glasses full of ice and serve garnished with a sprig of lavender or mint.

This recipe is from "The Beekeeper's Ball," by Susan Wiggs

Raw, Vegan Buckwheat Apple Cinnamon Granola or Cereal (raw, vegan, gluten free, soy free)

Makes about 4-5 heaping cups of granola

3 cups dehydrated buckwheat crispies
1 cup raisins
1/2 cup pumpkin seeds
2 tsps.  cinnamon
1 tsp ginger powder
Dash salt
1 cup date paste (make this batch on the thinner side; alternately, you can also substitute 3/4 cup maple syrup or agave)
1 apple, chopped
1 tbsp. cashew or almond butter (optional)

1) Place all the dry ingredients in a large mixing bowl and toss to combine.

2) Blend the date paste, apple, and almond butter (if using) in a blender.  Pour wet ingredients over dry, and mix well to combine.

3) Place mixture onto a Teflex-lined dehydrator sheet and dehydrate overnight, or 8-10 hours.  Stir once or twice.  You may also bake at 250 degrees for about 1 hour.

 

This recipe is from Choosing Raw

Looking for some Fab Vegan Blogs - other than this one?

I love these Vegan Blogs!  Hope you will enjoy them as well.  Have any you would like to share? Please let me know.

Here are my Top Five Favorites for Friday!

1. uncooking 101 - This was the first blog I discovered and the one that got me involved with "uncooking."  There are tons of recipes, wonderful support, uncooking clubs, and everything raw that you can think of.


2. Oh She Glows - This wonderful blog by Angela Liddon is filled with wonderful recipes, beautiful pictures and introduces us to her plant-based recipes.  Want this for myself.


3. This Rawsome Vegan Life - Raw food basics, recipes, cookbooks, and raw vegan food that leaves your mouth watering.  Looking at the pictures it is hard to believe they are not only yummy, they are healthy.


4. Choosing Raw - Awesome vegan site.  Plant based nutrition with recipes galore. Read her bio and see where her journey will take her.


5. Vegan Richa - Amazing recipes, beautiful photography and one of our fab favorites.

Looking for some Fab Vegan Blogs - other than this one?

I love these Vegan Blogs!  Hope you will enjoy them as well.  Have any you would like to share? Please let me know.

Here are my Top Five Favorites for Friday!

1. uncooking 101 - This was the first blog I discovered and the one that got me involved with "uncooking."  There are tons of recipes, wonderful support, uncooking clubs, and everything raw that you can think of.


2. Oh She Glows - This wonderful blog by Angela Liddon is filled with wonderful recipes, beautiful pictures and introduces us to her plant-based recipes.  Want this for myself.


3. This Rawsome Vegan Life - Raw food basics, recipes, cookbooks, and raw vegan food that leaves your mouth watering.  Looking at the pictures it is hard to believe they are not only yummy, they are healthy.


4. Choosing Raw - Awesome vegan site.  Plant based nutrition with recipes galore. Read her bio and see where her journey will take her.


5. Vegan Richa - Amazing recipes, beautiful photography and one of our fab favorites.

It's Wonderful Wednesday....

Recently I have been looking at other Vegan/Vegetarian blogs and it occurred to me that I should be sharing these with you.  So today I will get my top favorites (so far) and post the links.  Time to start working.

It's Wonderful Wednesday....

Recently I have been looking at other Vegan/Vegetarian blogs and it occurred to me that I should be sharing these with you.  So today I will get my top favorites (so far) and post the links.  Time to start working.

Shiitake Asparagus Stir Fry Recipe for a Yummy Meal.

SHIITAKE ASPARAGUS STIR FRY WITH TOASTED CASHEWS AND WASABI AVOCADO CREAM [VEGAN, GLUTEN-FREE]

THIS RECIPE IS :

Dairy FreeHealthySugar Free / Low SugarVeganWheat Free

SERVES

4

COOK TIME

15

INGREDIENTS

• 1 cup brown rice, boiled according to instructions

THE WASABI AVOCADO CREAM:

• ½ tsp wasabi powder, or more if you like it spicy (you can use wasabi paste too, but make sure it is gluten-free if you have a sensitivity, as many I’ve come across aren’t. If you use the paste, then skip the water).
• 1.5 tsp water, or more if you go for more wasabi powder for spicier flavor – adjust accordingly
• 1 fully ripe avocado
• ½ tsp tamari, or other gluten free soy sauce

THE STIR-FRY:

• 3 cloves garlic, finely chopped
• 2 thumb sized pieces of ginger, finely chopped
• 3 tbsp tamari, or other gluten free soy sauce
• 2 tbsp agave
• ⅔ cup water
• 2 tbsp coconut oil
• Approximately 18 ounces asparagus, chopped into 1 inch long pieces
• 8 ounces shiitake, halved if they are very large

TO SERVE:

• 1.5 cups whole cashew nuts, toasted in a pan
• 1 small bunch fresh coriander, chopped

PREPARATION

1. Prepare the brown rice according to package instructions. When 15 minutes of the boiling time remains, start to wash and chop the vegetables: the asparagus, shiitake, garlic and ginger.
2. For the wasabi avocado cream, whisk together the wasabi powder and the water and let it sit for a minute while mashing the avocado with the soy sauce, using a fork. Then add the wasabi/water mix and mash a little more until all is fully blended. Set aside.
3. Start with the stir-fry by mixing in a cup the chopped garlic, ginger, tamari, agave and water. Heat up a frying pan to medium to high heat and melt the coconut oil. Add the shiitake and the asparagus quickly followed by the garlic/ginger/tamari/agave/water mix. Fry while frequently stirring for approximately two to three minutes. The mushrooms and the asparagus should be cooked throughout but still firm.
4. Heat another frying pan, and add the cashew nuts. Toast them for about 30 seconds on each side, until they start to go a little brown.
5. Serve in bowls with the rice, the stir-fry, the remains of the stir-fry sauce, and top with a little bit of the wasabi avocado cream. Garnish with the toasted cashew nuts and fresh coriander.

AUTHOR & RECIPE DETAILS
Ida Hemmingsson-Holl is the creator of the new food blog www.planetplantbased.com. She cooks vegan food, naturally free from gluten and white sugar. Ida has a background as global marketing director for one of the world’s largest media agencies. She currently resides in Munich, Germany with her husband and two children.
http://www.onegreenplanet.org/vegan-recipe/shiitake-asparagus-stir-fry/

Shiitake Asparagus Stir Fry Recipe for a Yummy Meal.

SHIITAKE ASPARAGUS STIR FRY WITH TOASTED CASHEWS AND WASABI AVOCADO CREAM [VEGAN, GLUTEN-FREE]

THIS RECIPE IS :

Dairy FreeHealthySugar Free / Low SugarVeganWheat Free

SERVES

4

COOK TIME

15

INGREDIENTS

• 1 cup brown rice, boiled according to instructions

THE WASABI AVOCADO CREAM:

• ½ tsp wasabi powder, or more if you like it spicy (you can use wasabi paste too, but make sure it is gluten-free if you have a sensitivity, as many I’ve come across aren’t. If you use the paste, then skip the water).
• 1.5 tsp water, or more if you go for more wasabi powder for spicier flavor – adjust accordingly
• 1 fully ripe avocado
• ½ tsp tamari, or other gluten free soy sauce

THE STIR-FRY:

• 3 cloves garlic, finely chopped
• 2 thumb sized pieces of ginger, finely chopped
• 3 tbsp tamari, or other gluten free soy sauce
• 2 tbsp agave
• ⅔ cup water
• 2 tbsp coconut oil
• Approximately 18 ounces asparagus, chopped into 1 inch long pieces
• 8 ounces shiitake, halved if they are very large

TO SERVE:

• 1.5 cups whole cashew nuts, toasted in a pan
• 1 small bunch fresh coriander, chopped

PREPARATION

1. Prepare the brown rice according to package instructions. When 15 minutes of the boiling time remains, start to wash and chop the vegetables: the asparagus, shiitake, garlic and ginger.
2. For the wasabi avocado cream, whisk together the wasabi powder and the water and let it sit for a minute while mashing the avocado with the soy sauce, using a fork. Then add the wasabi/water mix and mash a little more until all is fully blended. Set aside.
3. Start with the stir-fry by mixing in a cup the chopped garlic, ginger, tamari, agave and water. Heat up a frying pan to medium to high heat and melt the coconut oil. Add the shiitake and the asparagus quickly followed by the garlic/ginger/tamari/agave/water mix. Fry while frequently stirring for approximately two to three minutes. The mushrooms and the asparagus should be cooked throughout but still firm.
4. Heat another frying pan, and add the cashew nuts. Toast them for about 30 seconds on each side, until they start to go a little brown.
5. Serve in bowls with the rice, the stir-fry, the remains of the stir-fry sauce, and top with a little bit of the wasabi avocado cream. Garnish with the toasted cashew nuts and fresh coriander.

AUTHOR & RECIPE DETAILS
Ida Hemmingsson-Holl is the creator of the new food blog www.planetplantbased.com. She cooks vegan food, naturally free from gluten and white sugar. Ida has a background as global marketing director for one of the world’s largest media agencies. She currently resides in Munich, Germany with her husband and two children.
http://www.onegreenplanet.org/vegan-recipe/shiitake-asparagus-stir-fry/

Happy Avocado Thursday :-)

Florida Avocado

Native to Mexico and Central and South America. Harvested in Florida from late-May through March. Typical size is 2 1/2 to 14 inches long. Allow to ripen at room temperature until soft. Flesh is yellow-green to yellow; creamy with slightly nutty flavor. Best eaten fresh or may be refrigerated 1-3 days. Low in fat, no cholesterol, good source of protein, potassium, iron, and vitamins C and B. Use fresh and in salads, guacamole and dips.

http://www.freshfromflorida.com/

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Pin it

Finding a ripe avocado at the supermarket is hit or miss, so what can you do if you need an avocado right away? Tasting Table shared a food science tip for quickly ripening avocados with help from an unexpected source: a banana!

Ripe bananas release a lot of ethylene, the hormone that triggers ripening in mature fruit, so placing one in a closed paper bag with your under-ripe avocados will speed up the process. I tried it with a couple avocados that were just beginning to soften, and within 24 hours, they were perfectly soft and ready to eat.

Apples are another fruit that release a good amount of ethylene, so this would also work with a ripe apple.

See more at http://www.thekitchn.com/

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Spinach Smoothie With Avocado and Apple

The avocado makes this smoothie creamy without any additional dairy

Recipe makes 2 servings.

Ingredients

1 1/2  cups apple juice

2 cups stemmed and chopped spinach or kale

1 apple—unpeeled, cored, and chopped

1/2 avocado, chopped

Directions

1. Combine the apple juice, spinach, apple, and avocado in a blender and puree until smooth, about 1 minute, adding water to reach the desired consistency.

http://www.realsimple.com/