Don and I went grocery shopping early this morning. I had been up for about an hour, had a mug of tea with almond milk, a homemade muffin, and edited a chapter of Cousin Ray’s book. That was not enough breakfast to sustain me through two weeks worth of grocery shopping.
When we finally returned and unloaded the groceries I was way past starved. I just grabbed the most (&least) likely looking leftovers and threw them in the blender.
It turned out to be surprisingly tasty as well as very satisfying and nutritious. It actually took me through an hour of weeding flower beds before I needed lunch. So I wrote down the ingredients and will be making it later on this summer with other fruits in season.
6 very large strawberries (about 1/2 cup of fruit)
1/2 cup home-cooked chickpeas/garbanzos
Milk to make up to 2 cups on the blender jar (I use Almond Breeze)
Vanilla extract (about 6 drops)
Coconut or almond extract (about 6 drops)
Sweetener to taste (I use liquid stevia)
Set up your blender.
Wash the strawberries, trim, cut in half, and drop them into your blender jar. Add the chickpeas, almond milk, coconut (or almond) extract, and the amount of sweetener you usually use for 16 ounces of liquid.
Turn on the blender. Give it a couple of minutes.
Get out a glass, turn off the blender and serve it up.