Exotic Fruit-Kis Smoothie Recipe

Mixer of the Day
Smoothie Recipe

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This recipe was inspired by the Asian cooking I was busy doing this week..and my visit to the Asian market to find unique fun new ingredients, to keep my pallet satiated with new flavors!

I was happy with this smoothie discovery, and it's light sweet flavor, which makes you feel like you could be sipping it on the beach on an island in the sun!

PLUS - 

It is a perfect "after Thanksgiving bulge" snack or meal replacement..

You get to INDULGE without the BULGE - 

~ XOXO ~

Hope you enjoy!

Prep Time: 1 minute
Total Time: 5 minutes (max)

1 Persimmon

1 packet of Calamanti Fruit Juice (from Asian market)

1/2 cup Pineapple

1 cup blackberries

4 Tbs. "Ube" Purple Yam (from Asian market)

2 Tbs. Chia Seeds

1 cup of water

1/4 cup coconut milk

Mix in blender until smooth (about 1-2 mins)

~ Peace and Love ~

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Vegan Peaches 'n Creme Dark Cherry Dream Sorbet "Ice Cream"

Summer time delight- Seasonal fresh organic and vegan sorbet for your sweet tooth, and to beat that unrelenting heat! Who doesn't like sorbet/ "ice cream", with no added sugar!? Will be included in me new E-Cookbook coming soon!

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Peaches n' Creme Dark Cherry Dream Sorbet

(Raw, Organic,Vegan, Sugar-free, Gluten Free)

By: Naomi's Nutrition Nook

Prep Time: 20 mins.

Freeze/set time: overnight

5 large Peaches 

5 Dates (pitted)

5-7 Dark Cherries (pitted)

2 1/2 cups Coconut Milk

1-2 tsp. Stevia (to preferred taste)

Kitchen List: Vita Mix/ Blender, Ice Cream Maker, Medium Sized Glass Bowl, Plastic Wrap, Knife, Measuring Cups, 

1. Pit Peaches, Cherries, Dates. 

2.  Add cut up peach slices of 2 peaches at the bottom of the blender, pour in 1/2 cup of coconut milk, blend until chunky.

3. Repeat step 2 until all peaches are blended in
4. Cut all dates in half add to blender, blend until smooth.
5. Add pitted cherries and Stevia, blend for a slight pink color, and beautiful cherry pieces.*
6. Pour mixture into medium sized glass bowl cover with plastic wrap, place in refrigerator for a couple of hrs to add air.
7. Remove from fridge, place in Ice Cream blender- blend for 15-20 minutes until 'sorbet' consistency.
8. Freeze mixture in mixing bowl covered over night.
9. Serve with fresh fruit and vegan whip cream. I used melted carob as a topping. (melt in water bath for smooth consistency, will freeze hard on sorbet)


*Finished liquid content should be around 48 ounces


Serves: 5-6 people
Enjoy!

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