Spring is certainly one of my favorite times of year. After a long and sometimes cold winter, my garden is blooming, the spring flowers are in full bloom, the Texas blue bonnets and other wild flowers are here, spring vegetables are showing up in farmer's markets and grocery stores bringing with them boundless options for new fresh and delicious recipes. The other thing that comes along is lavender season. We recently went to a lavender festival in Fredericksburg, Texas. It was such a lovely festival with live music and all kinds of lavender inspired products. This inspired me to create several lavender dishes. Last time a shared my recipe for lavender ice cream. This week I am sharing my recipe for lavender nice cream If you are looking for a healthier option. Nice cream is also great for breakfast. Join me in May and June for my loving lavender series.!!!
Preparation time: 10 minutes
Total time: 10 minutes
Ingredients (serves 1)
1/4 cup almond milk 1 teaspoon dried culinary lavender 2 frozen bananas 1/2 cup vanilla yogurt 3/4 teaspoon pink pitaya powder 1/4 teaspoon blue spirulina powder
1. Place the almond milk in a saucepan and add the lavender flowers. Simmer on low heat for 5 minutes. Remove from heat and allow to cool for 5 minutes. Strain to remove the lavender. Throw away the lavender and set aside the
2. Place all ingredients in a blender or food processor and puree until smooth