March is a lovely month, isn't it? Even if it's blizzarding outside - which it is, right this minute - there is still the promise of spring. There's more daylight, the weather starts to become milder, and if you're very lucky there might even be greenery starting to poke out of the thawing ground.
There's no food colouring needed for these green cookies that are magically delicious!
Speaking of lucky, March is the month where we celebrate the luck of the Irish, as well as all things green. Around this time every year I see commercials for Shamrock Shakes, and while they look delicious, they are not particularly healthy. This is where this recipe comes in.
This healthy, vegan version of a Shamrock Shake will make you feel great! It's nutritious and tasty, and you can whip this up in your kitchen year-round! You could even have it for breakfast - a "lucky charm" to start a great day. Now, it's time to go look for that pot of gold!
Ingredients
Directions
In a blender, blend together spinach and almond milk until smooth.
Add frozen banana chunks and mint extract and blend until smooth.
Taste - add more mint if needed.
For a decadent treat, top with coconut whipped cream and a drizzle of chocolate syrup.
Want more green recipes? Try my Avocado Key Lime Pie, my Green Goddess Bowl, or my Easy Tropical Green Smoothie.
Printer-friendly version