- 1 banana
- 1 cup frozen blueberries
- ½ teaspoon fresh thyme, minced
- 3 tbsp coconut yogurt
- 1 cup coconut milk
- Place all ingredients into a blender and whirl away.
Valentine’s Day is all about pink! And red, of course. I suppose purple is also a legit Valentine’s color. Crimson maybe too. Anything in the reddish zone really… although reddish-yellow, like peachy, is pushing it…
With the color of love in mind, celebrate the holiday with this very Valentine’s Day fitting — at least color-wise — recipe (an adaptation from one I came across in Alive Magazine): Gluten- and sugar-free beet pancakes varnished in a ruby (another color!) cherry sauce.
The pancakes’ gluten-freeness is largely due to the use of quinoa flour. Which is cheap and foolproof to make — in fact, it’s identical to making your own oat flour: get the grain, and blend it!
Besides being very healthy (after all, these pancakes are made from beets, and we know nothing beats beets), these guys look and taste delightful! Quinoa flour makes them pillow-light, the pureed beets and bananas give them a Latkes-like texture, while the cherry-cocoa syrup is, well, a real cherry on top.
Although conventionally a breakfast-ish sort of a food, I actually had these velvety treats for dinner (like beer for breakfast I guess, fine as long as you don’t pair it with cereal) — so indulge!
Is there a Valentine’s Day-coloured recipe you’d recommend I’d try?