Lavender Smoothie

I’ve fallen in love with lavender. I use the oil to help calm me and get rid of headaches. I use the herbs and buds in recipes. It’s such a useful plant and it smells divine and looks beautiful — there really is no downside to using it! For this smoothie, I combined some unique flavors that actually go together very well. I put peanut butter in every smoothie as it is, but I second-guessed putting it in this one. Then I thought, why not? If I’m a recipe developer, how can I develop recipes without experimenting? It’s kind of an oxymoron, but I often second-guess myself when creating new things. Even in the experimental stage, which makes no sense to me, because I know it’s an experiment. Yet, I’ll still question myself. I also don’t like not getting things right on the first try. But before this intro turns into a personal roast of myself and of my amateur-chef shortcomings, I’ll leave it at that and say that this smoothie was an extremely positive result of my recipe experimentation. The end.

Iavender smoothie


What You’ll Need:

  • 1 – 1 1/3 cup of your favorite non-dairy milk (I used almond milk)
  • 1/3 cup of frozen raspberries
  • 2 tablespoons creamy peanut butter
  • 1 teaspoon whole lavender buds (I purchased mine at Whole Foods Market)


What to Do:

  1. Place all ingredients in a blender and blend together.
  2. If your blender has different speed settings, blend on a medium setting until everything is well blended. Otherwise, blend for approximately 20 seconds until everything is well-blended.
  3. Sprinkle additional lavender buds on top of smoothie to garnish.


Date posted on Instagram: 9/17/18

Hazelnut and Cacao Milkshake

I recently got a container of vegan protein to start making shakes with. I barely liked protein shakes before I was vegan, but I was curious as to how this one would taste and also to see if it was truly filling (it has 20 grams of protein per serving). The flavor is amazing and it doesn’t have a slightly weird after-taste which I remember other non plant-based protein shakes having. And it does keep me pretty full. Because the flavor was so on-point, I thought– why not make a milkshake? You kill two bird with one stone– you get a sweet, flavorful dessert, and also filling protein that’s healthy for you. Yep, I’m a genius. This was also my first time trying Elmhurst brand’s hazelnut milk. So. good. The idea here was to make a Nutella shake– it was a fail. But the outcome was still tasty!

Hazelnut and Cacao Shake top

What You’ll Need:

  • 2 scoops of a vanilla flavored, plant-based protein powder (I used Kos Naturals)
  • 12 ounces of hazelnut milk (I used Elmhurst brand)
  • 1 medium-sized banana, cut into four pieces
  • 2 tablespoons cacao nibs
  • 3-4 ice cubes

What to Do:

  1. Place milk into blender along with protein powder, banana slices and ice cubes.
  2. Blend (on medium speed if your blender has different speeds) for about 15-20 seconds.
  3. Remove lid and add cacao nibs.
  4. Replace lid and blend again for about 20 seconds.
  5. Pour shake into a glass.
  6. Sprinkle remaining tablespoon of cacao nibs on top of shake to garnish, and serve. Bon appetit!

Date posted on Instagram: 6/4/18