Plant Based U

Fat-Free and Low Fat Vegan Plant Based Recipes

80/10/10

Raw Vegan Blender Applesauce

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This is a really easy recipe 80/10/10 style recipe that you can use as a quick breakfast, a snack, replacement for cooked applesauce in baking or a raw dessert. If you have a few bruised apples laying around, it also takes care of those too!

Raw vegan apple sauce is also very kid friendly for a quick meal or snack for your little one. I use ceylon cinnamon in this applesauce recipe. It is OUT OF THIS WORLD! You can check it out here  at our store. It doesn’t have a dry bitter flavour like the regular hard cinnamon sticks you find at the grocery store. Ceylon cinnamon is made from a different cinnamon tree and actually tastes like sweet cinnamon, almost a mix between powdered sugar and cinnamon. It’s sugar free of course and tastes great for many different dessert toppings.



Fat Free Raw Vegan Blender Applesauce

Serves 1 or 2

Ingredients:

3 medium apples, peeled and cored
1 banana fresh or frozen
1 date, pitted
1/2 cup water
1 tsp ceylon cinnamon (this is the true sweet cinnamon you can get it here at our store)
dash of allspice

Directions:

1. Place apples, water, banana, cinnamon and allspice in a Vitamix (or food processor) and push down using the tamper, and blend until creamy. Using a frozen banana will give you a nice cool applesauce.

2. Garnish with sliced or chopped apple, raisins, shredded coconut or additional cinnamon.

3. Serve immediately, or refrigerate for later.

Makes 3 cups

Additional Tips:

I use this when I also need some applesauce for baking, and just omit the date and cinnamon if it would affect the recipe. It’s a great way to use up some extra apples and banana when you don’t want them to go to waste!

Raw Vegan Recipe: Rock My Broccoli Salad with Orange Hemp Dressing

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*Contest is over! I’ve chosen Tina’s name “Rock My Broccoli Salad” for the title!

Hey everyone. So I kind of need your help.

You see, I made a delicious salad the other day and I absolutely loved it, but because it has so many ingredients I couldn’t really decide on what to call it. So I want hear some suggestions from you.

In fact, I’ll even give a little prize to the person who comes up with the best name for this salad recipe. (I’m going to put it in my next salad recipe ebook you see so it needs a catchy title.)

So please let me know what name you think suits this salad and it’s ingredients that make it sound delicious and appetizing. I’ll announce the winner later this week. And since it’s open to everyone (and some of you may have already purchased one or two of my recipe ebooks) I want to offer the winner a copy of any one of my ebooks they don’t already have. So if you’ve been dying for a particular ebook, please don’t miss out on this chance to enter! Plus it’s a fun way for me to get feedback from you.

I usually stick to all raw ingredients when I make my salads and dressings, but not always. This one however is pretty much all raw and super fresh (depending on the cranberries, but you can use something else instead if you wish.)

Once this salad is tossed together with the orange hemp dressing and the avocado chunks get all broken up and creamy, it’s a super tasty and decadent salad, but it’s jam packed full of vegetables and still light. I never use any oil in my salads and try to keep them zesty and flavorful but lower fat at the same time.

If you’re going to make this salad and not use it all in one meal, it’s best to portion it out and keep the remaining dressing separate so it doesn’t wilt the lettuce. Use the dressing within 3 days as it is fresh.

Rock My Broccoli Salad

Serves 2 dinner salads or 4 side salads

Salad Ingredients:

1 small head of broccoli cut into small florets
3 cups baby spinach or spring mix
2 cups romaine lettuce
1 8 oz. package sugar snap peas
1 apple peeled and sliced into match sticks
2 small seedless cucumbers (Persian or Iranian), sliced
1 8 oz. package plum tomatoes, sliced
2 small or 1 large avocado, seeded and sliced into chunks
2 green onions, chopped
3 tbsp pomegranate seeds or dried cranberries

Orange Hemp Dressing:

1 cup fresh squeezed clementine or mandarin orange juice (please don’t use store bought it’s too sour)
2 tbsp hemp seeds
2-4 dates, pitted and chopped
dash of kelp flakes *optional
dash of salt
dash of pepper

Directions:

  1. Arrange salad ingredients into a very large salad bowl as desired.
  2. Combine salad dressing ingredients into a blender and blend until smooth.
  3. Serve salad and top with dressing as desired.

Additional Tips:

Store leftovers in separate containers and consume within 3 days.

**Contest Over**

Name this salad and get a chance to win a copy of any of my recipe ebooks!

Winner: Tina with “Rock My Broccoli Salad” Congratulations Tina!

Vitamineral Green Smoothie Recipe

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So can you use green powders in green smoothies instead of fresh greens? Why yes you can!

I think a lot of us are guilty of not getting enough green leafy vegetables in their diet day after day. Myself included. Sometimes I don’t have enough room in the fridge to have salad ingredients every single day, and sometimes I get tired of chewing salad every day. So I often opt for a green smoothie to get more greens in my diet and it’s pretty fast and simple.

You kind of need a decent blender to blend the fresh greens though otherwise they can end up a little chunky or not so smooth. So you may consider using green powders in your smoothies instead for texture.

Or you may not have access to the best fresh greens all year round so a green powder is a more attractive option for you as well.

You can find a variety of green powders at the health food store and on Amazon.com. Some are based on wheat grass, barley grass or a mixture. I picked up a new one the other day to try out called Vitamineral Green. I’d heard people talk about it before and really liking it so I thought why not give it a shot.

I first tried mixing Vitamineral Green into some water and stirring well in an attempt to drink it.  I figured I could manage it. I was dead wrong! It’s not very edible this way! So instead I’ve been playing around added it into smoothies instead of my regular baby spinach or baby greens or kale.

As soon as I started drinking this green smoothie I immediately felt more alert and had a very positive reaction to it. My body definitely enjoys getting more greens!

This is my favorite version that I came up with so far and it definitely tastes like a fruit smoothie with some greens in it, instead of a strong green drink so I think you’ll enjoy it.

Veronica’s Vitamineral Green Smoothie Recipe

Serves 1-2

Ingredients:

1/2 cup filtered water
2-3 large bananas (I use 3 so it’s filling)
1-2 heaping tablespoons of Vitamineral Green (I use 2, but you can work up to it)
1/2 cup frozen pineapple
1/2 cup frozen mango
1/2 cup frozen cherries or blueberries

Directions: 

Place ingredients in a Vitamix or blender in the order listed and blend on high for about a minute until smooth and creamy.

*Note: You can adjust the thickness of the smoothie as desired by added more or less water and banana. If desired you can add some ice and blend again.

Other Tips:

Make sure to add enough water and sweet fruits such as banana or mango to help mask the strong flavor of Vitamineral Green or other green powders.

You don’t have to use Vitamineral Green, you can use another green powder. Be careful as straight wheat grass or barley grass powder may be stronger in taste. Use a small amount of Vitamineral Green or green powders to start until you get used to them. Gradually increase until you use 1 – 2 heaping tablespoons per smoothie.

Try using 1 banana and 1 fresh mango and frozen berries.

Try 1 Hawaiian papaya 2 bananas and frozen berries.

Try 3 bananas, 1/2 cup almond milk and a scoop of cocoa powder.

 What’s your favorite green powder to use? How do you drink it?

Pomegranate Apple Green Salad With Raspberry Walnut Vinaigrette

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The other day I went to a raw food potluck in Calgary and someone made this delicious salad that had a bunch of mixed vegetables and pomegranate seeds and it was quite delicious. So I thought why not make my own pomegranate salad for the holiday season?

To easily peel a pomegranate, you can cut it in half and fill a large bowl or sink full of water. Start peeling off the outer peel. The seeds will sink and the white parts will float so you can scoop them out and discard them. Once you’re done peeling everything apart you can drain the water and you’re left with pomegranate seeds.

(Or you can go to Costco and buy packages of fresh pre peeled pomegranate seeds in the refrigerated produce section if you don’t want to peel one.)

This is a really lovely salad that I designed to be really simple to make yet seem a little fancier. It’s got antioxidants from the pomegranate and the raspberries and omega 3’s from the walnuts (in the dressing).

I prefer to make all of my own salad dressings and not use any oil in them at all. So I used walnut pieces for healthy fats in this dressing. If you don’t have fresh raspberries right now, you can also use frozen. Just let them sit out for a few minutes to defrost a little first.

So let’s check out the recipe:

Raw Vegan Pomegranate Apple Green Salad

(With Raspberry Walnut Vinaigrette)

Serves 2 side salads or 1 medium/large salad

Salad:

4-6 cups mixed greens
1-2 apples peeled and sliced
1-2 tbsp raw pumpkin seeds (pepitas)
3 tbsp fresh pomegranate seeds

Raspberry Walnut Vinaigrette

Ingredients:

1/2 cup raspberries (fresh or frozen)
1/4 cup mandarin orange juice (2 oranges)
1/4 cup water
2 tbsp broken walnut pieces
2 large medjool dates, pitted
1 tbsp Trader Joe’s orange muscat champagne vinegar/other fruit vinegar/apple cider vinegar
1/8 tsp Herbamare or salt *optional

Directions:

  1. Arrange the salad ingredients in side salad bowls or a large serving bowl.
  2. Place the salad dressing ingredients into a Vita-Mix or a blender and process until smooth.
  3. Drizzle dressing overtop of salad.
  4. Serve.

Additional Tips:

Feel free to double this recipe if you’re entertaining.

What’s your favorite holiday salad? Have you ever used pomegranates in a recipe? 

Fruit and Veggie Smoothie Recipe with Beet Juice

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Beet Juice Fruit Smoothie

Sometimes people ask me, “Can I put vegetables into my fruit smoothies?”.  And I say “Well that depends”. I wouldn’t necessarily tell a novice that they should try broccoli or carrots in a smoothie, because those vegetables are pretty hard to blend and you may not like it. Same goes for beets. Don’t just toss them into your blender (unless you have a really high powered one and like a gritty chewy smoothie).  So instead I recommend for those wanting to up the nutrition of their fruit smoothies that you juice some veggies like carrots or beets and use that as a base for blending. That way you can get the added nutrition of veggies in your fruit smoothies just like a V8 juice, but a much much healthier version.

Normally I only use water to blend my smoothies (because I use sweet fruit like ripe bananas I can get away without using packaged fruit juice), but using a fresh pressed veggie juice is an idea you can try as well. We all know you can certainly drink more beets or carrots than you can chew, so once in a while this may be a good option for you to sneak in some more veggies to your diet. (Or the diets of your loved ones!)

I decided to try it out, and it’s a very interesting taste, you get the earthiness from the beets, without the smoothie being too overly sweet and it’s a cross between a smoothie and plain veggie juice. It’s nice actually. So this way you are still keeping a lot of the fiber intact and this helps create bulk and fullness so your smoothie is much more satisfying as a meal than just a plain old juice.

Here is my beet juice smoothie creation:

Beet Juice Fruit Smoothie

Beet Banana Mango Strawberry Smoothie

Serves 1-2

Ingredients:

1/4 cup fresh beet juice (about a bunch of small beets juiced, tops optional)
2 ripe bananas
1/2 cup fresh or frozen mango
1/2 cup strawberries

Directions:

Pour beet juice into blender and add remaining ingredients. Blend on high until smooth. You can either juice the beet tops or you can chop them up and blend them in.

Additional Tips:

Remember beet greens are a little stronger tasting than lettuce so start  out with a little at first and taste test and see what you think. To make this even sweeter add another banana.

Other veggies you can consider juicing to add to your fruit smoothies:

  • carrots
  • golden beets
  • cucumbers
  • celery
  • greens (but you can always blend them in too)
  • other mild veggies

I don’t recommend strong vegetables from the brassica family such as broccoli, cabbage, Brussels sprouts, cauliflower etc.  You CAN however make a savory blended salad or savory veggie stew if you use things like tomatoes for the base and skip the fruit.  I just don’t find strong sulphur containing vegetables go well with fruit.

Have you ever had beet juice or beet greens in a smoothie before? What did you think?

80/10/10 Recipe: Raw Vegan Strawberry Banana Green Smoothie

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So last week I launched my new ebook ‘Simply Decadent Smoothies’ as part of my combo recipe package with ‘Savory Raw Dinner Recipes’ and ‘Comfort Soups To Keep You Warm’ and gave it away as a free bonus.

The combo package was incredibly popular, but a few of you wanted to know if you could get just my smoothie ebook if you had already purchased one or more of the other products before. So I just wanted to let you know that  ‘Simply Decadent Smoothies’ is now available at a special discounted price here.

Today I’m going to share with you a tasty new green smoothie recipe that is featured in the recipe ebook. Often people have a hard time finding enough green smoothie recipes that they like and that contain different greens so they are not just eating the same ones all the time like baby spinach.

So because I have a few greens growing in my garden (like leaf lettuce, Swiss chard, kale and spinach) I like to at least rotate through those ones and think up new combinations that work well while masking the taste of the greens with sweet fruit.

This green smoothie recipe features banana, mangoes, strawberries and red leaf lettuce and looks more of a burnt orange color than green for a typical green smoothie recipe.

So let’s check it out:

 

Raw Vegan Strawberry Banana Mango Green Smoothie

Serves 1

Ingredients:

2 ripe bananas
1 ripe mango (flesh only)
2 cups whole strawberries (fresh or frozen)
1 handful of red leaf lettuce or other mild green
1/2 cup of water

Directions:

Place ingredients into VitaMix or blender in order listed. Blend on medium speed and use the tamper (if necessary) to push the lettuce down until they are incorporated. (If you have a regular blender you may want to chop the lettuce first into smaller pieces.)

Garnish with a fresh strawberry and serve!

What do you think of this smoothie recipe? Have you ever used red leaf lettuce in a green smoothie?

For more delicious smoothie recipes check out:

Simply Decadent Smoothies

Over 50 raw fruit and green smoothie recipes

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In this 46 page ebook, you will discover:

  • What tools are necessary to create the best tasting smoothies
  • How to tell if your fruit is ACTUALLY ripe
  • How to design your own fruit smoothies that taste great every time
  • How to design your own green smoothies that taste great every time
  • How to make your green smoothies more appetizing and attractive
  • 25 delicious raw and vegan fruit smoothie recipes
  • 26 delicious raw vegan green smoothie recipes

                           

                        Order Now

80/10/10 Recipe: Raw Vegan Watermelon Banana Peach Green Smoothie and 7 Ways To Enjoy Watermelon This Summer

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Ah Summer… who doesn’t love enjoying a hot summer day and diving into some ice cold juicy watermelon?

Watermelon is the PERFECT Summer fruit and it can be enjoyed so many ways.

7 Different Ways To Enjoy Watermelon This Summer:

#1. Sliced up and served traditionally

#2. Diced into a fruit salad (or use a melon baller)

#3. Blended into fruit smoothies

#4. Juiced (you can even juice the rind!)

#5. Cut into thin slices and dehydrated into watermelon “candy” or fruit roll ups

#6. Grilled and served over a salad

I know right, grilled watermelon?  That sounds so weird… But I was at a vegetarian restaurant once that had a grilled watermelon salad on the menu. I thought it was odd, but who knows maybe it could be delicious! I don’t have a barbecue though, so if you try it out let me know what you think!

You should definitely try out dehydrated watermelon slices though if you have access to a dehydrator. It’s like a homemade fruit rollup but tastes like watermelon candy! Kids really love these things and it’s a fun way to get them involved in making healthy treats at home. I was really impressed by how tasty dehydrated watermelon was.

And #7… You can make a watermelon birthday cake like this one I found online!

This watermelon fruit cake would be great for kids with gluten, dairy or egg allergies or if you just want to offer something fresh and wholesome instead of a standard sugary birthday cake. The fruit kabobs make it really easy for kids to eat as well.

Really watermelon is such a versatile fruit and there are so many ways to enjoy it! It makes the perfect base to fruit smoothies too.

Check out my watermelon green smoothie recipe below…

80/10/10 Watermelon Banana Peach Green Smoothie

Serves 1-2

Ingredients:

4 cups/20 oz. watermelon chunks
2 ripe bananas
3/4 cup frozen peaches
1 cup packed baby spinach (or other mild greens like lettuce, Swiss chard etc)

Directions:

Place ingredients in Vitamix or blender in the order provided and blend until smooth. Garnish with a spinach leaf or slice of watermelon if desired.

Variations:

Try out different melons! Cantaloup or honeydew will be delicious as well and make for a great variety.

What’s your favourite way to eat watermelon or favourite watermelon recipe?

80/10/10 Recipe: Mellow Yellow Summer Smoothie With Mangoes, Peaches, Oranges and Banana

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I don’t know about where you are, but summer is really just starting where I live outside of Vancouver, Canada. The whole Pacific Northwest area is just so darn RAINY we only get a day or two of sun or mixed sun and clouds each week! It’s crazy. May was such a beautiful month, we had almost 2 weeks of sunshine and as soon as June hit it was like June-Gloom… Now that it’s almost July I’m starting to feel that panic set in that summer is fading away before it even really started…

Do you ever get that feeling? You wait all year for summer and as soon as you’re in the midst of it, you’re already sad that it’s almost over and can’t believe you have to wait so long for it again. Maybe not if you’re in the southern states, or Australia, but it’s sure like that here for me.

On the Eastern side of Canada and the US it’s the total opposite of our weather. They’re getting beautiful warm humid weather and lots of sunshine.

My garden is getting jealous… Already some of the plants have called it quits and shrivelled up and died.  First to go was the delicate Thai Basil. They REALLY hate getting too much water and want lots of full sun. They gave up… The dill I transplanted is not happy. He’s turning yellow and shrivelling up. It’s very hard for me to grow dill here it seems, it gets to a certain height and just says “No way, I can’t do it anymore”.  Shame, I really really love using dill! It’s awesome in salads, raw dressings, and raw blended soups or savory stews. I have one plant that is from last year and is still alive, but after picking from it the other day I don’t know how much more it will give me before it goes to seed. My cucumber and squash plants are a little unhappy, they were flowering and reaching for the trellis but the leaves are getting that white yellow spotty look from too much rain.

The good thing is I planted  a huge variety, so it will help with the disappointment if certain plants completely bite the dust this year. It’s always a challenge growing in a climate that is so rainy and cloudy and you only get patches of sun or a few hours of full sun every few days.

But something that cheers me up when it’s so gloomy is to have a delicious summer fruit smoothie for breakfast. In particular one based on mangoes. I call blended mangoes liquid sunshine because they taste amazing (when ripe of course) and you get so much energy after drinking a glass of them. Even if you were feeling down and bummed out there’s no way you wouldn’t feel at least a little better after having a mango based smoothie. They’re that amazing!

So check out my Mellow Yellow Summer Smoothie down below, I know you’re going to love it!

Fat Free Raw Vegan Mellow Yellow Summer Smoothie

Serves 1-2

Ingredients:

juice from 3 navel or valencia oranges
2 ripe ataulfo/champagne or honey mangoes (flesh only)
1 ripe banana
1 ripe peach or 3/4 cup frozen peach slices

Directions:

Use a hand juicer or citrus juicer to juice the oranges. Place ingredients into blender or Vitamix and blend until smooth. Add a little bit of water if desired for a thinner consistency. Garnish with a slice of orange if desired!

What’s your favourite mango based summer smoothie? Have you ever tried ataulfo mangoes before?

80/10/10 Recipe: Purple People Eater Green Smoothie with Chard and Blackberries

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So maybe this smoothie is not a “people eater” per se, but it is purple and it is delicious so I think you need to make this green (err purple) smoothie recipe so you can become a purple smoothie eater! “Purple People Eater” is just a silly song from the late 1950’s about a monster that comes to earth because he wants to be in a rock band. He happens to have only one eye and one horn as and he apparently only eats purple people, so most of us should be ok… I said should… if you drink a lot of this smoothie there’s no guarantee that might not turn purple! Just sayin. I warned ya…

I like to keep my green smoothie recipes fairly simple, so bananas are a very common choice as a base flavour and natural sweetener for my green smoothies. Next I like to throw in some ripe mangoes if I have it (or frozen if I don’t). Make sure your mangoes are soft to the touch like a ripe avocado and the skin will be slightly wrinkled. Ripe mangoes should smell fragrant and have a dark yellow or yellow/orange flesh on the inside. If your mango is still firm, not very fragrant and pale yellow and too tart when you cut it open, it’s not ripe enough yet. It’s not  a bad mango, you just didn’t let it ripen and let those enzymes do their job and create the natural sugars that make fruit sweet when ripe.

Baby spinach is a really easy addition to any green smoothie recipe, and if you don’t have any other greens to work with I suggest to start with that or even some leaf lettuce. Swiss chard is a great green to use in smoothies as it’s generally fairly available at the grocery store or farmers markets. If not you can easily grow it at home. It comes in green, red and rainbow coloured stems, any kind will do for a green smoothie. You can either just use the green portion or blend the stalk and the green.  The stalks are actually really tasty steamed if you want to save them as well or add them to a fresh stir fry.

One of the best parts about a purple green smoothie is that it looks fairly similar to store made smoothies and no one will know you put some greens in there. So it’s good to give to children or your spouse and they won’t be as likely to turn their nose up to it on account of it being green and looking like a swap smoothie. But you never know, green smoothies are fairly popular, even trendy nowadays and many people who aren’t even into raw or vegan foods are making green smoothies and throwing things like green vegetables into their blenders assuming that will do the trick…

By the way I don’t recommend you throw anything like a bunch of broccoli or really strong cruciferous vegetables (Brussels sprouts, cabbage, cauliflower etc) into your green (fruit) smoothie either. They contain sulfur and can be pretty strong and untasty in combination with sweet fruits. Save those veggies for blended soups or raw vegan blended salads or savory smoothies and mask the taste of them with a combo of tomatoes, cucumbers and mangoes (or dates) and this will mellow out the flavour.

Greens like Swiss chard and kale can still get by in smoothies without being too overpowering or strong if you use them in moderation.  I would start with 1 leaf (stalk removed) if you’re new to green smoothies and blend it with the rest of the fruit and taste test it before deciding to experiment with more.  Even myself I don’t really like more than 2 large leaves of chard or kale in my smoothies as they can add a stronger flavour and some grittiness to it.  Baby spinach can always be added as it barely affects the taste of a green smoothie, so that’s why I’m throwing it into the mix as well.

Purple People Eater Green Smoothie

Serves 1-2

Ingredients:

2 ripe spotted bananas
1 ripe mango (flesh only) (about 1 cup)
1 handful of baby spinach
1-2 leaves of Swiss chard (stalks optional)
3/4 cup fresh or frozen blackberries
1/2 cup of water (or more to blend as desired)

Directions:

Place ingredients into Vitamix or blender in order above using the tamper if necessary and blend. If you have a low powered blender you may want to blend the bananas and water first, then add the mango and blend, then add the spinach and blend and so on so that each item is incorporated in the smoothie. Add more water if necessary for your type of blender.

Additional Tips:

To make this smoothie nice and cool you can use frozen blackberries and frozen mango or substitute one fresh banana for a ripe frozen one.

Have you ever used Swiss chard in a smoothie? What combination did you use?

80/10/10 Recipe: Raw Vegan Pineapple Mango Delight Smoothie

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Low Fat Raw Vegan Pineapple Mango Banana Smoothie

This delicious breakfast smoothie kind of reminds me of a Pina Colada but gets it’s creaminess from bananas instead of coconut. I was going to throw some other fruit into it, but once I tasted it, it was too delicious to mess around with so I left it with just 3 simple ingredients and it’s definitely one of my favourite smoothies.

The best smoothies are made with fresh ripe produce, so I always make sure to select the best sweetest pineapples, (See my video on How To Select and Cut A Pineapple) and let my mangoes fully ripen on the counter until they are soft and wrinkly (this is when they are at their peak flavour and sweetness).

My favourite mangoes are ataulfo mangoes and right now they are in season until June or so. Generally April-June is prime ataulfo mango season so I always pop down to China Town and get a case or two as these are my favourite. They’re stringless, creamy and the best. You can see part of one in my picture above, it’s on the right. Ataulfo mangoes also have some cousins called the champagne mango, Filipino mango, Thai mango or Indian/Pakistani honey mango. So wherever you are keep an eye out for these yellow skinned (orange inside) mangoes they have a much better flavour than the red and green Tommy mangoes and frozen mango at the store.

We’re actually moving today to a new place today changing from an apartment to a bigger house (in the suburbs), so I wanted to post a recipe on the blog before I get really busy this weekend. I still have some packing to do! So I should get on that…. (who likes packing? I think it’s one of my least favourite things…)

On to the recipe!

Low Fat Raw Vegan Pineapple Mango Banana Smoothie

Raw Vegan Pineapple Mango Delight Smoothie (Fat Free Pina Without The Colada!)

Serves 1

Ingredients:

1 ripe ataulfo mango
1 1/2 cups fresh pineapple (or frozen if needed)
1 medium ripe banana
handful of ice cubes (or none if using frozen fruit)
1/3-1/2 cup water to blend

Directions:

Place ingredients into blender in the order listed and blend until smooth. Serve with a pineapple wedge if desired and enjoy!

Wow that was easy wasn’t it! For variations you could also scoop in some fresh young coconut meat, or add some coconut water instead of the water for a really raw Pina Colada!