- 1 cup kale – packed
- 1 cup frozen sliced strawberries
- 1 cup frozen sliced bananas
- 1 cup vanilla almond milk
- Add strawberries, kale, bananas, then almond milk.
- Blend well.
- Yum! Top with whip cream or sprinkles if desired.
Before we get started, tahini is ground sesame seeds. Regular sesame seeds will add the same flavor but not the same consistency. We added tahini to get that delicious – almost nutty flavor – and to create a thicker, opaque, almost melted cheese consistency to the broth.
You’ll need these:
2/3 cup lentils washed and drained
1 Tbs avocado oil (optional – we add it for for flavor and healthy fats)
4 cups water
3 Tbs. vegan broth powder (or vegan bullion)
1 Tbs. Garlic powder
2 Tbs. Italian Seasoning
2 Tbs. Parsley
1 1/2 tsp. fresh ground black pepper
13 oz. frozen mixed veggies
2 1/2 Tbs. tahini (not the oil)
Add lentils, oil, water, broth powder and seasonings to stock pot. Simmer on medium heat for 10 minutes. Add frozen veggies. Bring to a boil. Remove from heat. Add tahini and smoosh it along the inside of the pan until incorporated. Stir well. Let cool slightly. Enjoy!