Creamy Chai Banana-Avo Smoothie

Frozen avocados in smoothies are the best thing ever. I'm notorious for letting my avocados get pretty darn sad. I buy them with the best intentions but for some reason I just forget about them and then, sadness. Usually, I can rescue these avocados by cutting them into quarters and freezing them. They're just delightful when frozen and thrown in smoothies. Frozen bananas are, of course, popular to throw in smoothies. However, I rarely have any bananas in my freezer. I just use them up too quickly, I think. However, I always have some frozen avocado on hand! Try it out next time you've got one that's unfortunately gotten a little...err...past it's prime. 

This smoothie is rich, smooth, and chilled from the addition of frozen avocado. The banana lends a luxurious creamy quality, flavored by a homemade chai spice mix, and sweetened by fresh dates with a little flax thrown in for good measure. 

Creamy Chai Banana-Avo Smoothie

Serves 1 (small serving)

• 1/2 cup non-dairy milk (I used a coconut-almond blend)
• 1 banana, not frozen
• 1/4 avocado, frozen
• 1 date, pitted
• 1 tsp. whole flax seeds (or 1/2 ground)
• 1/2 tsp. chai spice blend (I make my own, here)
• pinch of salt

Throw everything in the blender, starting with the milk first.

Blend on high until smooth and creamy. Serve cold. 

So delicious! Who says you can't have a smoothie for dinner?

Listening to: Our Hen House podcast. You should listen to!

German word of the day: Banana --> Banane (pronounced: bahnon-eh) It sounds kind of how you'd imagine a Brit to say banana. 

Good deed of the day: Even if you do eat meat and wear leather, you can certainly stand behind and sign this petition to stop Tell Craigslist to Help Stop Violence Against Pets. It only takes 5 seconds. I promise. 

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Zingy Mexican Soup

Every now and again I end up creating a dish that I classify as "restaurant-worthy". This means that: a) I feel like I could find it in a restaurant b) I don't believe I could make it as good as this imaginary restaurant and c) it's a dish that I would order again and again. 

This soup is one of those dishes! I could not stop eating it as I was cleaning the kitchen. I kept stealing slurps here and there until I'm pretty sure I had two bowls, instead of just one. I think the dried mexican chili pod really gives it such an interesting and deep flavor so don't skip it! Not to worry if you're not into super spicy (like me). This soup is very mild just as it is. However, you're BA and want more heat, just up the amount of chipotle chili powder. 

Zingy Mexican Soup

Serves 4

• Peppers:
• 1 Anaheim or poblano pepper, toasted
• 1 dried mexican chili pod, toasted
• Aromatics:
• 1/2 Tbsp. olive oil
• 1 medium yellow onion, diced
• 2 large garlic cloves, minced
• 1 tsp. ground cumin
• 1/4 tsp. paprika
• 1/4 tsp. chipotle chili powder
• pinch of ground black pepper
• Soup:
• 4 cups vegetable broth
• 1 15 oz. can of tomato sauce
• 1 15 oz. can of hominy, rinsed and drained
• 1 15 oz. can of black beans, rinsed and drained
• Conclusion: 
• 1 corn tortilla, toasted
• 1/2 lime, juiced
• 1/4 cup fresh cilantro, chopped
• vegan cheddar cheese, for garnish

Notes: Anaheim and poblano peppers are not spicy at all. If you don't have a gas burner, you can broil both peppers in the oven for a few minutes. The dried chili pods can be found in the "Ethnic" section of your local grocery stores, they usually come in a large bag.

Begin by toasting the Anaheim or poblano pepper. Turn a gas burner to a low flame and set the whole pepper over the flame, rotating until the skin becomes blistered. It's okay if bits become charred. Remove from heat and immediately place in a bowl of cold water. When cool enough to handle, remove the tip, stem, and the seeds then dice. 

In a small frying pan, heat the dried chili pod over low heat for a few minutes, flipping halfway through until thoroughly heated. Remove from heat and set aside. 

Heat the oil in a large soup pot over low. Add the aromatic ingredients as well as the chopped poblano pepper. Saute for about 5 minutes, until the onion is tender. 

Add the soup ingredients. Remove the stem and seeds from the dried chili pepper and add whole to the soup. Almost bring to a boil over medium-high heat. 

Meanwhile, toast the tortilla over low flame. Keep flipping, taking care that it doesn't burn.

Remove the soup from heat and add in the lime juice and cilantro. Stir well, remove and discard the dried chili pepper. 

Serve the soup hot. Top with additional fresh cilantro and vegan cheese. 

Can't get this song, The Last Bison – Switzerland, out of my head!

German word of the day: Mexican --> mexikanish (pronounced: mexi-khan-ish)

Good deed of the day: This made my heart stop. Such sadness. If you're against boiling dogs (or other animals) alive, then for the love of god take 5 seconds to sign this petition to Stop Cooking Live Animals. Seriously, why wouldn't you?

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The Lines We Draw - A Book Review

A few days ago I was invited to read a book, The Lines We Draw by Sangamithra Iyer. At the exact moment that I was reading the invitation, I was actually listening to a vegan podcast, Our Hen House, who was interviewing the author. I decided that it was clearly fate. Also, if you haven't discovered Our Hen House yet, go listen to Mariann and Jasmin. They are seriously funny, explore fantastic subjects, and always bring on terrific guests. I know you'll love their vegan banter as much as I do!

The Lines We Draw - A Book Review

The Lines We Draw is a short ebook that was published on January 19th, 2014 about the author's interview with a retired scientist who performed research on chimpanzees, Dr. Alfred Prince. It's a story that explores the ideas about why and how we could justify what we do to animals that are so closely related to us humans and the devastating effects we create in the wake.

It's a short book, only taking about 30-60 minutes to read. What I learned with regards to research performed on chimps, was surprising less poignant as my ongoing and pervading thoughts on why and how humans can justify these horrendous injustices carried out on all animals, including chimps. This book will stick with you. It will make you think. And it's important to note that this is done largely without graphic detail of the monstrous acts. I, myself, just can't bare to read or view such sadness. I rarely have it in me. I'm in awe of the undercover activists and applaud all the work they're able to do. I don't know how they do it. 

Prince's relationship with the chimps is explored and it's an interesting one, indeed. Iyer doesn't lend an overwhelming opinion in the book, but allows you to form your own beliefs with the facts and story provided. It's a very thought-provoking book and one that demands a spare half hour. 

The book description from Amazon:

"This is a story about boundaries – physical, biological, ethical. It evolved from a conversation with the late Dr. Alfred Prince, a hepatitis researcher, about the use of chimpanzees in medical research and expanded into a larger discussion about ethics. Prince left New York University’s Laboratory for Experimental Medicine and Surgery in Primates (LEMSIP) in the 1970s to establish New York Blood Center’s chimpanzee research colony in Liberia. The story weaves various threads and makes connections between logging, the Liberian Civil War, and vivisection. Chimpanzees are slowly being phased out of research in the United States, and the New York Blood Center has ceased testing in Liberia, but questions remain about the fate of laboratory chimpanzees."

The Lines We Draw is available for download at  Amazon.com and Barnes and Noble.

Take action now: You can help! Sign this petition to release the Rockville 15 to a chimpanzee sanctuary!