So many people feel like they wouldn’t be able to have delicious tasting treats on a plant based lifestyle. I created Liana’s Cake Shakes to show everyone how delicious raw vegan food truly is, and since launching it 2 years ago, it’s still one of our top-sellers! Here is one of my favorites from the book, Raspberry Cheesecake Shake:
1 Cup Almond Milk
½ Cup Raw Cashews
2 teaspoons non-GMO soy lecithin
1 Tablespoon Cashew Butter
1 Probiotic capsule (powder only, discard veg cap)
¼ Cup Maple Syrup
1 ½ teaspoons Vanilla
1 teaspoon Fresh Squeezed Lemon Juice
2 Large, Very Ripe Frozen Bananas
½ Cup Ice
½ Cup Frozen Raspberries
2 Tablespoons Maple Syrup
½ teaspoon Lemon Zest
1 teaspoon Vanilla
Directions: Place almond milk, cashews, lecithin, cashew butter, probiotic powder from capsule, maple syrup, vanilla, and lemon juice into blender. Blend until mixed well, about 45 seconds or so. Add banana and ice. Blend for about 30 seconds more until completely smooth and incorporated. Pour cheesecake shake into large mug. Rinse out blender.
Add raspberries, maple syrup, lemon zest and vanilla into blender and blend for about 30 seconds until smooth. Spoon out raspberry mixture and place a spoonful on top of each smoothie. Take a knife or chopstick and swirl around, without over-mixing.
Nutritionist’s Note:Non-GMO soy lecithin is an important source of plant based choline. Choline is critical for brain development in babies and children, and pregnant and nursing women are often deficient in choline. Choline also works directly with folate in allowing it to perform its functions in the body.
For 29 More Shakes check out WWW.LIANASCAKESHAKES.COM
