Thursday, April 8, 2010

Crocodile Crunch

More from the amazing Alicia Silverstone today. This delight is such an amazing experience I can forgive her for only having one spirulina recipe in her book.

I made mine with mango and bananas but you can use whatever you have lying around! Its also good as a dipping sauce for apples!

Makes 2 servings

2-3 cups of bite-size pieces of fresh fruit, such as kiwifruit, strawberries, bananas, avocados, apples, pears, or mango
2 teaspoons spirulina
1 1/2 tablespoons any nondairy milk
2 teaspoons almond butter (for this recipe, Alicia likes to use raw)
1 1/2 teaspoons maple syrup
2 tablespoons fresh orange juice
2 tablespoons shaved fresh or dried coconut
1/2 cup kamut flake cereal

Divide fruit into two serving bowls. Use a fork to stir together the spirulina and soy milk in a small glass. Add the almond butter, and mix again. Stir in the syrup and orange juice, and give it a final stir. The sauce should be smooth and neither too thick nor too runny.

Pour the sauce over the fruit, and sprinkle with the coconut and cereal. Serve immediately.

1 comment:

  1. I love your blog! Just started reading it, and am very new to vegan cooking. Found you on "The Kind Life" website. I started my own kind life blog, too, but you're kicks mine's butt. Great job with all the healthy eating!