Healthy (yet, no less tasty!) Shamrock (Mint) Shake Recipe

I've always taken a liking to refreshing minty ice cream or shakes.  Mint Chocolate Chip, along with Cookies and Cream, were my favorite ice cream flavors.  My dad and I used to get Shamrock Shakes at McDonalds around St. Patricks Day.  Mmm... so creamy and refreshing with the yummy green mint!!  Well, since I quit eating sugar several years back I've let that sort of stuff out of my mind and have put energy into creating yummy desserts that taste as good, if not better, than the "real" ones (with sugar, flour, etc...).  Here's one that made me feel like I was in heaven when I blended it up.  It was one of the first "desserts" I discovered a few years ago.   Others have probably made similar shakes but I found out about this when I was trying to make some sort of dessert with avocado.   I found out that when you blend it up with milk it creates a VERY NICE, CREAMY AND THICK consistency.  The perfect pair with the green color was mint.  So, I tried it... and, VOILA:  Healthy (but no less yummy!) Shamrock Shake!  It's even real easy to make!

Ingredients:

1 hass avocado

1 1/2 cups milk (I use almond, usually, but any will do)

stevia, to taste

1/2 tsp vanilla extract

1-3 drops peppermint oil or 1 tsp peppermint extract

6 ice cubes

fresh mint-sprigs, optional (to put in shake and/or on top for garnish)

** Important note about ingredients: The amounts of each I gave are APPROXIMATIONS.  Each time I make this I have to play around the the exact right amount of each, as the size of each avocado is different.  I just included rough estimates to give you an idea.  If I blend it all up and it's not icy enough I add more ice and maybe milk if it's too thick, for example. *** 

Directions:

Cut avocado in half (like pictured below) and scoop out the insides into the blender (all except the seed, of course) using a spoon.  

Add the remaining ingredients (set aside some mint sprigs for garnish, if desired) and blend on high.  If using a high speed blender with varying speeds, work your way up to high gradually to help crush the ice.  Observe consistency and give a taste to see what ingredients you may need to add more (or less of next time...) of.  Blend on high.  Consistency should be very reminiscent of a classic milk shake.  Serve in glasses of choice with the option of a straw and a mint-sprig on top!  

Check out this along with other delicious recipes at the Wellness Weekend, March 7-11!

Lime Papaya with Mint (and how-to prepare papaya)

"Cheers!" to wellness and PAPAYA!  I've been giving away "New Year's Good Luck Papayas" to friends and family as they begin to ripen on the tree.  Full of natural healthful enzymes, fresh papaya is also so refreshing and delicious!  It was only somewhat recently that I found out it's not uncommon to squeeze lemon on the papaya.  While papaya is wonderful without anything added, the lime really compliments the flavor.  For extra pizzaz, I added some finely chopped mint.

Ingredients:

Fresh papaya
lime wedges
mint sprigs

Directions:

Allow papaya to ripen on the kitchen counter.  I eat mine when they look something like the ones in this photo.  They may have just a tinge of green left in some area(s).  I'd call this "medium ripe."  It really depends on your preference.  One thing I like about not letting the papaya ripen too much is that it can get quite mushy.  The less ripe, the more firm it will be.  Yet, allowing it to ripen "just enough" allows for the flavor to liven up.

First, wash papaya.  Then, cut off the very top just below the stem.

Using a veggie peeler, peel the skin off the papaya (BEFORE cutting in half).  Rinse briefly.

Now, cut papaya in half length-wise.  Isn't it so beautiful: the color and seeds?

Use a spoon to scoop out the seeds.  You may either throw them away or save to grow more papaya plants!

Cut wedges of lime.  Depending upon how much papaya you have prepared, I use approximately one wedge per small bowl of papaya.  Finely chop sprigs of mint.

Slice papaya into strips, then cut those strips into smaller, bite-sized pieces.  Place in a bowl, then squeeze lime over it and sprinkle mint to complete this refreshing snack, dessert, or side-dish.  Enjoy!!

Stay tuned for a blog post about growing your own papaya plants!

Visit this week's Wellness Weekend for more wondeful recipes.

Carob-Mint and Almond Faux-Chocolate

I am always on the lookout for chocolaty treats that are both healthy and tasty.  This one goes beyond the tasty part that was inspired by the combination of this idea: Whole New Mom: Homemade Chocolate Chips AND peanut brittle.
I used coconut oil instead of butter and had a hard time cutting those chips without them just crumbling.  Recently, I had the craving for something similar to a candy bar and came up with this idea and, instead of cutting it apart, you break it apart like peanut brittle.  The nuts are a wonderful compliment and addition as well!  When having something as purely decadent as this I have absolutely NO reason to miss the ol' fashioned chocolate filled with sugar... I actually think this is better.  Please note: you want to eat this right from the freezer for a solid "chocolate" and from the fridge for a softer sort of "chocolate," or in a hot car if you'd like chocolate syrup...

Ingredients:

1 cup coconut oil
1 cup carob powder (up to 1/3 of that can be cocoa powder if you'd like it SUPER chocolaty.  I used about 1 tbs cocoa)
stevia powder, to taste
1 tbs vanilla extract
3-6 drops peppermint oil or 1/2 tsp peppermint extract
1 cup raw or roasted almonds (or walnuts, pecans or hazelnuts)


Directions:

If your nuts are raw and you would like to toast them first, lay them across a 9x12 baking pan and roast them at 350 degrees for approximately 10 minutes, or until slightly brown.

While the nuts are toasting...

With a medium saucepan over low heat, stir coconut oil with a whisk until melted thoroughly.  Do not leave unattended while on the burner.

Add carob/cocoa powder and whisk into the oil until all the lumps are out.  Next, take it off the heat and thoroughly whisk in extract, peppermint, and stevia.

With the pan out of the oven and cooled enough to handle safely, spread nuts evenly across pan and pour the "chocolate" over them.  Use a spatula to scrape the excess out of the saucepan.  If you choose move the chocolate around with spatula to coat the top portion of nuts.

Place pan in freezer, making sure to leave it on a level shelf (very important!).  If you do not have enough room in your freezer to place it flat you may find a flat area in your fridge to place it until lit sets up solid enough to move it to the freezer to set up the rest of the way.  Leave in the freezer for approximately 1 hour, or until it has turned completely solid (check the middle).

Next, either use an even larger pan or a clean counter top to turn the "chocolate" on to.  Using your hands, break the "chocolate" into smaller pieces.  The size it up to you.  I break mine into pieces that are approximately 1-3 bites.

Store in an air-tight container in your freezer.   Be sure to not leave them in a room-temperature (or warmer) environment for very long as they will melt.  Let them melt in your mouth instead... and, oh, they will!!

A link to this recipe can also be found here, along with many more delcious and nutritious recipes: Wellness Weekend December 13-17-2012.

Watermelon-Mint Refresher

Ingredients:

- frozen cubed seedless watermelon
- water
- stevia
- several sprigs of fresh mint

Directions:

Place frozen watermelon in blender.   Add water, mint and stevia, then blend til smooth.  You may need to add more water to get it blended.

Serve with a sprig of mint on top and enjoy!