Vegan Shamrock Shake

Enjoy the luck o’ the Irish with the fresh, minty flavor of this Vegan Shamrock Shake, made healthy by nutritious ingredients, like bananas, and made rich and creamy thanks to avocados! Get ready to dance a jig this  St. Patrick’s Day!

Ingredients

1 cup fresh spinach not frozen

1 cup frozen banana

¼ cup avocado chopped

8 fluid ounces (one container) Silk Almond Milk Vanilla Singles

4-6 Fresh Mint Leaves*

1 cup ice optional

1 teaspoon Cacao Nibs optional

Instructions

Combine the spinach, bananas, avocado, Almond Milk and mint leaves in a blender. Pulse until smooth. Add the ice (optional) and pulse until a thick, creamy consistency develops.

Garnish with Cacao Nibs and additional mint leaves. Drink this yourself or share with a friend!

Notes

*You can buy fresh mint leaves in the produce section of your grocery store. You can also grow it (quite easily) outside. I highly recommend fresh mint over mint extract in this recipe. If you must use mint extract, add just a drop at a time. A little bit goes a long way.

serve.

Enjoy!


MONTHLY MARTINI

Baileys Mint Martini

by Linnell

This Baileys Mint Martini is the ultimate combo! Creme de Menthe combined with Baileys Irish Cream in one delicious Baileys drink that's perfect for St. Patrick's Day or any special occasion. This minty martini not only tastes amazing, but also has the most vibrant green color, making it a fun and festive cocktail for all your holiday celebrations! If you love Baileys drinks, you can't go wrong with this delicious Baileys Mint Martini....made with just 4 ingredients!

Ingredients

1 oz. Baileys Irish Cream

1 oz. Creme de Menthe liqueur

1 oz. vodka

1 oz. half & half

ice

Instructions

Fill cocktail shaker with ice.

Add ingredients; cover and shake well.

Strain into a martini glass.

Garnish with whipped cream and chocolate shavings as desired.

Enjoy!


Drink and enjoy responsibly!


Cucumber Cups Stuffed with Spicy Crab

Ingredients

3 long cucumbers

1/4 cup sour cream

1/4 cup cream cheese, softened

3/4 cup crab meat, excess water removed

1 tsp hot pepper sauce (Tabasco or tapito)

1 tsp brown mustard

Salt and pepper to taste

1 tbs minced green onion

Garnish with chili powder or paprika if desired

Instructions

Remove the peel from the cucumbers using a vegetable peeler. Cut the cucumber into 2 inch slices. Using a small melon baller, scoop out most of the inside. You want to leave the walls and a thick portion of the bottom intact.

In a bowl, combine the sour cream and the cream cheese with a fork until well combined. add the remaining ingredients and stir until combined. Fill each of the cucumber cups with the crab dip. Refrigerate until ready to serve. Serve within 2 hours of making.



Dining Books 2019




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2019