That’s how long I have left as an Undergrad, before I walk out of my last class of University ever.
Ok, well not ever. If I’m going to be a teacher, I’m going to have to go back after I graduate to complete the Professional Development Program, thus another year of classes. But, I will however have five glorious months off from homework, essay writing and deadlines. Finally.
In these five months I plan on working, hopefully, and travelling to Europe with a friend for a month. I guess once that is all finished I’ll be alright with going back to class. Even though I would like to think this will be my last class ever.
Spring seems to have arrived here in Vancouver, though we were seeing snowfall up until last week. My allergies don’t seem to care if there is snow on the ground or not, regardless of the weather allergy season has definitely made an appearance.
I appreciate the warmer temperatures and sunny afternoons, the sun shining way past its usual curfew of 5:00 pm, and the happier moods that overall nice weather seems to put you in. I really do. Even if I curse the fact that I begin allergy attacks by 9 am each morning. Nasal strips are now my friend if I ever want to be able to sleep through the night. Oh, and breath.
After seeing a recipe from Eat – Drink – Love earlier this week I knew I wanted to make it. It just screams spring is on the way. I’ve never really had Sherbet, though I probably have and just called it ice cream. Due to dairy allergies I rarely if ever eat ice cream or frozen yogurt anymore. Poor Adam 😉 After looking at the recipe I thought I could make that dairy free, and still enjoy it. It’s like a smoothie, only creamier with the addition of coconut milk.
It’s Vegan, Raw, Gluten Free, Dairy Free, Sugar Free and still totally satisfying. If you’re into those kinds of things. You can eat an entire bowl and not feel guilty. Have it for a snack in the afternoon, or top it with fresh fruit and you’ve got dessert after dinner.
Hope everyone has a sunny weekend! Adam is firing up the grill for our Homemade Turkey Burgers (this recipe is definitely a winner) first BBQ of the season!
Frozen Strawberry-Banana Smoothie Sherbet
- 1 pkg. Strawberries, thoroughly washed & stems removed
- 1 can Coconut Milk (reduced fat or regular)
- 1-2 very ripe Bananas
- Slice strawberries and bananas and place in food processor (I use my KitchenAid 7 cup) or blender and puree until smooth.
- Add the can of Coconut milk and puree once again.
Alternatively, if you do not want to have seeds in the finished product, puree the strawberries and push through a mesh sieve, and then add that back to the processor and add banana and coconut milk.
3. Place smoothie mixture into a bowl and chill in the fridge overnight. I made this the night before and let the flavours marinate in the fridge. The ripe bananas will sweeten the strawberries naturally and the coconut milk adds a hint of tropical flavour. If you don’t wish to wait overnight, chill at least an hour or two to let flavours release.
4. After chilling place smoothie mixture into Ice Cream Maker (I use my KitchenAid Ice Cream Attachment) and freeze according to the manufacture’s instructions. About 20 minutes.
You can eat is soft serve once it’s done, or freeze until hardened.
This freezes quite solid, so allow to sit at room temperature for a few minutes before serving.
Storing in cute mason jar optional. Looks like a jar of strawberry jam!