SEATTLE — It’s been a pretty sweltering summer so far but chef Makini Howell of Plum Bistro has a plant-based shake recipe that will keep you cool and healthy at the same time.
Marquette’s Strawberry Shake & Pops
Makes 3.5 cups
Ingredients
- 1.5 cups chopped strawberries
- .5 cups chopped kiwi
- 1 cup nondairy yogurt
- 2-3 tablespoons nondairy milk (Almond or Soy)
- 1 tablespoon (or to taste) agave
Shake Steps
- Core and slice fresh strawberries in half (skip the step if using frozen)
- Combine all the ingredients in a blender
- Blend tilt smooth
- Pour into glass and enjoy.
Pop Steps
- Pour blended ingredients into small popsicle molds.
- Put in freezer for 4 hours to set
