An herb garden has been on my summer bucket list for the last few years, but has always fallen to the wayside. Partially because we've moved a lot, but mainly because I was fearful of wasting time and money on something I would inevitably kill. "Houseplants that are impossible to kill" may or may not be in my recent google history. Guys, I've even killed succulents. I didn't even know you could do that! I think that it was actually from overwatering. Comforting to know my fault in that situation was just caring too much.
This summer we decided to actually follow through on our herb garden dream. One of the first weeks that the farmers market was open we purchased some basil, thyme, chives, oregano, cilantro, parsley, and most excitingly, mint. (And tomatoes, which have been the most surprising survivors!) At first I used the herbs as just toppings. I didn't really know what else to use them for. THEN, I stumbled upon this recipe from Love and Lemons that I knew I had to try. This recipe served as a dessert that delivered greens and brought my former after-thought herbs to the forefront. I used Califia Farms Almond Milk (because it will forever and always be the best almond milk next to homemade almond milk) instead of the milk that they suggested, but use whatever you favor. This shake makes the perfect warm weather alternative to dairy based shakes and is going to be on repeat over here all summer.
5-MINUTE VEGAN MINT SHAKE
- 1 frozen banana
- 1 cup spinach
- 1/4 cup fresh mint
- 2 tablespoons almond butter
- 1 teaspoon vanilla
- 2-3 ice cubes
- 3/4 cup almond milk
- pinch of salt
In a blender, combine the banana, spinach, mint leaves, almond butter, ice, vanilla and almond milk. Blend until smooth. Add more almond milk as needed for desired consistency. Pour into a glass and serve.
