4 c. frozen strawberries
4 bananas, sliced and frozen
1 c. Greek yogurt, honey flavor
6 c. chocolate almond milk
4 sprigs chocolate mint, to garnish
Blend until smooth. Pour evenly into four glasses and garnish each with a sprig of chocolate mint.
Makes: 6 small cakes
3/4 c. buckwheat pancake mix
Heat a large non-stick skillet over medium. In a mixing bowl combine buckwheat pancake mix, almond milk, oil, egg and cinnamon. Mix well and let sit for a few minutes.
1 T. olive oil
In a large pot heat oil over medium and add onions. Cook until slightly tender about 5 to 7 minutes. Stir in garlic and cook another minute.
2 T. almond milk
In a small bowl combine, almond milk and lemon juice, let sit for about 5 minutes to sour and thicken slightly.