Cocoa Maca Banana Almond Buttercup Smoothies

The basics of this recipe came from Matthew Kenney's book, Everyday Raw. I'll post a photo as soon as I can manage.

The original smoothie was great, but I just can't help myself - I simply MUST fiddle with recipes...and I'm glad I fiddled with this one.

I added cocoa powder for extra chocolatey goodness (and the antioxidants), as well as maca powder for an extra kick of nutrition. Cold-pressed flaxseed oil adds Omega-3's and a "creamy" texture. These additions made the original smoothie closer to a traditional chocolate milkshake - which is helpful if you're trying to get childebeasts and the darling hubster to try new things like this. (BTW, this smoothie is now a go-to recipe in our house - everyone is ALWAYS up for it!)

This recipe is really flexible - add as little or as much as you like of any of the ingredients - but I do recommend that you follow the recipe the first time you make this, just to get the hang of it. Then, play with the proportions of the ingredients until it tastes fabulous to you. (Just don't forget to write down your measurements!)

4 cups frozen banana chunks
1/4 cup-1/3 cup cocoa powder/raw cacao powder
1/4 tsp. cinnamon
2-3 tsp. maca powder (optional)
2 cups almond milk - add more if necessary
1 tbsp. cold-pressed flaxseed oil (or to taste)

1/4 cup agave (or to taste)

1/2 cup raw cacao nibs (optional - this gives a chocolate chip effect in the shake - add after everything else has been blended)

Blend in high-speed blender until smooth.

ETA: My new favorite source for maca powder and raw cacao powder is Mountain Rose Herbs. Maca powder, agave syrup, raw cacao powder and raw cacao nibs can also be found at Nuts.com, GoSuperLife.com or Amazon.com.

Gluten-free WAFFLES!!!

One of my most favorite foods EVER is waffles. I'm not sure why - maybe it's because the little square holes hold butter and syrup so nicely, and then again, maybe it's the fabulous contrast between crusty outside and light and fluffy inside. The original version of this recipe is in Bette Hagman's book, The Gluten-free Gourmet. I've changed it up a bit, and I always try to make lots of extra waffles, so we can freeze some for "instant breakfasts."

3 cups Four Flour Bean Mix (or you can use 1-1/2 cups rice flour + 3/4 cup garbanzo bean flour + 3/4 cup potato starch flour)
3/4 tsp. salt
8 tsp. baking powder
1-1/2 tbsp. sugar
5 eggs
3/8 cup vegetable oil
2-1/4 cups milk or nondairy liquid

Measure dry ingredients, mix together, and set aside. Pre-heat waffle iron.

Beat eggs, oil, and milk in a mixing bowl. Add dry ingredients and fold in gently with spoon. Don't overbeat.

Bake on waffle iron and serve.

To freeze, place a single layer of cooked waffles on a rack and place in freezer. Once frozen, waffles may be stored in a freezer zip-seal bag. To re-heat, pop waffles in the toaster.