Chocolate Banana Shake

Summertime is when we crave ice cream most. Here's a non-dairy recipe to help you get through the summer and fulfill that icy craving without sending your diet into a tailspin.

Secret Ingredient: Frozen bananas. Just peel any bananas that get too ripe for eating and freeze 'em in a freezer bag. They'll keep for months (but mine never last that long).

I can whip up a shake in less time than it takes me to make tea. Give it a try -- this recipe makes 2 small shakes.

1 1/2 cups soy milk (or use regular, but I prefer the soy)
2 frozen bananas
1 tsp vanilla
2 tbsp cocoa (I prefer Hershey's or Ghiradelli's)
1 tbsp maple syrup or sweetener of your choice

Blend in blender on puree until slushy and all the banana is crushed. Note: if your bananas are hard-frozen, you may have to start the blender on chop to break them up first.

Serve, preferably in metal glasses for full icy effect, and with two straws if it comes out really thick.

Avocado Chocolate Pudding

I'm always on the lookout for new ways to consume chocolate -- and this tasty treat was a real shocker.

Next time your avocado is a bit too ripe for slicing onto your salad, try this. Scoop the avocado into your food processor. Add 1/2 ripe banana (I always have some frozen ones on hand, but a fresh one will work, too), 1 tsp vanilla, about 3 tbsp of cocoa, and 1 tbsp maple syrup. The avocado creates a consistency very like pudding. I eat half when I make it, then freeze the rest for a treat the next day.

Yum!