There is some very offensive mint plants growing in my yard. I thought to use them for something, and wanted to make some cool sweet drink for sunny weather. Also, in my freezer there is some frozen banana, which is a great base for vegan “milk”shakes and sorbets. I usually freeze the bananas, if for some reason I have forgotten them and they have become completely black. This way they make the best sorbet. This is what I came up with this time:
Mint – Coconut – Pineapple Smoothie
1 frozen, overripe banana
1/2 can of canned pineapple
1 small handful of spearmint leaves
3/4 dl coconut milk
I blended it all with a handheld mixer.
1 dried apricot
½ tsp cinnamon
1 dl red currants, frozen
1 ½ dl soy or oat milk (if you live in the North, make it oat for a better world)
I try to remember to put the almonds and the apricot to soak Friday night. This is very challenging for me, but sometimes I get it done. Saturday morning, I peel and chop the apple, and blend in all the ingredients with a hand held mixer. This smoothie is very thick, but I really like that consistency and usually eat it with a spoon.
Then I put on some chilled music, this time it was Emma Salokoski Ensemble, and enjoy my smoothie to it. This is the best way to celebrate the fact that I didn’t have to wake up at six a.m. like on weekdays!