preparation
To freeze bananas, choose those generously flecked with brown spots. Peel, break about six pieces and freeze in an airtight container overnight. Frozen bananas keep well for two or three weeks Almond milk is readily available in long-shelf-life cartons at Green Groceries and health food stores. (Or, make your own by grinding one part raw almonds into a fine powder in a blender and slowly adding 3 parts water while still blending. Pour through strainer lined with a paper towel. Refrigerate covered. Shake before using refrigerated milk, it's not homogenized!) Almond milk may be used measure-for-measure instead of dairy milk on cereals or in recipes, but won't stand up to boiling. Blend almond milk and frozen bananas on highest speed until the shake is smooth and creamy. Experiment by adding other ripe fruit in addition to the bananas: five or six strawberries or one peeled and quartered peach, etc. To make successful healthy milkshakes you always need frozen bananas. The other fruit, which determines the flavor and color of the shake, can be added fresh or frozen. Those with a very sweet tooth may like to add one teaspoon Fruit Source sweetener (also at health food stores). Makes one large shake with no animal fat, cholesterol, additives or preservatives and no refined sugar! Just plenty of high quality protein, vitamins and minerals. May also be poured into molds for creamy popsicles later. |