Spring came months ago it seems. The bad part is there are already mosquitos trying to sneak into the house, in fact one is actually nibbling me now. But the best part if that some of my fresh herbs are ready to use again and that more than makes up for my blood loss.
I usually grow different varieties of thyme, mint, and basil along with cutting celery and just about any weird herb I come across. Every year I tell myself I’ll start some new ones from seeds, but this year has been like all the rest.
I don’t know why I get so busy this time of the year, but I always do. But that’s okay, it just means I’ll be scoping Whole Foods for some unusual herbs from my favorite local grower.
Another bonus this month is So Delicious’ new line of almond milk products. I love that there’s extra protein in the milk. That way I feel less guilty for having this shake for dinner!
I’ll be posting more on some of the other products I’m trying. So far I love them all. The ice creams are really rich and flavorful. Also if you are not a fan of coconut, these are the ice creams for you.
Also Cheryl likes the So Delicious Plain Almond Milk better than the coconut in her tomato soup with noodles.
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Lemon Thyme Shake with So Delicious Almond Milk and Ice Cream
Makes 1 to 2 servings
- 1 cup So Delicious Almond Milk Vanilla Ice Cream (1/2 of the pint container)
- 1 cup Vanilla So Delicious Almond Milk (plain works fine too)
- 1/2 teaspoon lemon extract
- 1/2 teaspoon fresh thyme, minced
Mix everything in a blender. No blender? Then put ingredients in a large glass (or 2) and smash with a fork until blended.
You can add more So Delicious Almond Milk if it’s too thick or you can add more So Delicious Almond Milk Ice Cream if it’s too thin.
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