Veggin’ Out: Green goodies
This month’s column is going to be short and … green!
In keeping with a St. Patrick’s Day theme, I thought I’d try some green foods.
Green happens to be my favorite color, but it’s not always appetizing, depending on the food.
So I was off to find some yummy green dishes that I could prepare without grossing anyone out at the same time.
I found a mint-lime fruit salad, perfect for the coming spring.
I’m not a huge fan of mint, so I left that part out for myself, but since I know many people love mint, I left it in this recipe.
Mint-lime fruit salad
1 avocado, diced
1 green apple, sliced thin
1 lime, squeezed
2 kiwis, sliced thin
2 tablespoons raw or roasted pistachios
2 mint sprigs, remove and chop leaves
1 tablespoon maple or agave syrup
All prepared ingredients into a bowl and toss well. Serve immediately or cover and chill in the refrigerator until ready to serve.
Those McDonald’s Shamrock Shakes always are popular around St. Patrick’s Day, but vegans aren’t able to enjoy them. So, I thought I’d search for a vegan recipe we all can enjoy. These are great for adults and children.
Vegan shamrock shake
2 cups coconut milk vanilla ice cream
1/2 teaspoon peppermint extract
2 drops green food coloring
1/4 cup soy milk creamer, vanilla flavor
Top with soy whipped cream if desired and green sugar or a mint leaf
Combine all ingredients into a large mug and mix together with a spoon. Mash the liquid with the ice cream until a soft shake mixture forms. Pour into serving glasses and serve immediately.