After reading Kathy’s (Vegan) Green Eggs and Ham Post, I was really in the mood for something green. And, a tofu scramble with some green stuff was really what I meant to make. But honestly, it was almost lunchtime and instead of making one meal only to make another one a few hours later, I decided to go for a shake instead.
I’ve found that there are certain elements that shakes should have in order to possess that creamy consistency we all know and love. Things like – nut butter, “yogurt,” bananas, and yes – even avocados. I included both banana and avocado – just because I like the qualities that both provide. And, they balance out the watery properties of the cucumber and the flavor as well. Yum!
Cucumber Avocado Shake
1 small banana
1/2 cup chopped cucumber (with skin – it makes a pretty effect)
1/2 cup chopped avocado (I used a Slimcado, although a regular avocado would yield a better taste)
1/2 cup cold water
1 cup “milk” (I used sweetened vanilla coconut milk)
1 Tablespoon ground chia seeds
4-5 ice cubes (just until it’s the temperature and consistency you want)
Directions: combine all ingredients in a blender and *blend* until smooth. Serves: 2