This post includes a recipe for Homemade Vegan Chocolate Mint Tea! It’s a delicious warming and energizing beverage.
Today is “What I Ate Wednesday” where bloggers share a day’s worth of food in pictures.
My day started off with a Choco-Green Smoothie made with steamed collard greens:
I maintain that frozen pineapple takes out the bitterness of any green smoothie (except, maybe, mustard greens, my most dreaded vegetable ever…ugh!):
Here was my serving, extra thick thanks to a ripe banana in the mix (the cacao nibs gave it some texture, too):
Good to the last drop:
I’ve been getting creative with my hot beverages lately. My new fave is to use a mint tea bag and then add a tablespoon (or two) of cocoa powder plus some soy milk and stevia. “Good” doesn’t begin to describe the deliciousness:Print
This post includes a recipe for Homemade Vegan Chocolate Mint Tea!
- 1 mint tea bag
- 1-2 tablespoons cocoa powder
- 10 ounces hot water
- 2 tablespoons non-dairy milk
- stevia or your choice of sweetener, to taste
- Place a mint tea bag in a large mug and cover with hot water. Let steep for 2-3 minutes. Stir in cocoa powder, non-dairy milk, and sweetener, to taste. Serve hot.
To make this more like a traditional hot chocolate, replace the water with unsweetened almond milk.
- Serving Size: 1
- Calories: 35
Lunch was a green salad topped with leftover roasted brussels sprouts and onion, plus a re-heated baked sweet potato. For a dressing, I just squeezed a fresh lime on top:
I had a hot herbal tea mixture afterwards with one persimmon leaf tea bag and one bag of green tea (no picture).
Last night’s dinner was another green salad, but topped with a new creation, a Baked Chickpea Burger made using frozen chopped kale. I’ll be sharing the recipes and step-by-step guide for making these burgers tomorrow. BTW, the white chunks on the salad are chopped jicama that I found at my local farm stand:
Dessert was a peach (unpictured, sorry).