Chocolate and peppermint is a match made in holiday taste-bud heaven. This Peppermint Fudge Smoothie lets you indulge without fear of a sugar crash. The avocado not only lends a great creaminess to this smoothie, but also provides a host of vitamins and minerals such as vitamin E, vitamin C, and folate that help keep our body and immune system healthy during these colder months.
Start by making fudge sauce. In small bowl, stir together dates and cashew milk. Set aside for 1 hour, allowing dates to soften. Place date mixture into blender and combine until smooth. Pour into small saucepan and bring to a simmer over medium heat, stirring occasionally. Remove saucepan from heat and stir in chocolate until melted and well incorporated.
Transfer fudge sauce to airtight container and set aside to cool at room temperature. If sauce is too thick to pour, stir in some additional cashew milk or water. Sauce may be refrigerated until ready to use. Warm over medium-low heat before using.
To make peppermint smoothie, place all smoothie ingredients, except cacao nibs, in cleaned blender and combine until smooth and creamy.
To serve, drizzle inside wall of each serving glass with a couple tablespoons of fudge sauce. Divide peppermint smoothie between glasses and garnish with sprinkling of cacao nibs. Enjoy immediately.
This recipe is part of the ’Tis the Season for Smoothies collection.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.