Coconut Almond Banana Milk

I want to tread lightly on earth today in my own wishful way to counter violence in the world. Now, I don’t want to give you the impression I’m a veggie loving tree hugger here. I am an ex-soldier, I understand war in ways. I understand our kind of war at least, the kind that leads to stopping violent people from destroying and killing innocent people.

This morning I opened the paper to the headline, “Militants put juice bars on front line” by Los Angeles Times reporter Mark Magnier. In Lahore Pakistan, juice bars are considered places of sin by Militant Islam because men and women are allowed to speak with each other there. These juice bars provide a place for young people to go, to talk, to relax. Well they would have anyway, except they have been bombed on many occasions.

In the past Lahore was a more tolerant city, until Islamic fundamentalist started to settle in. Now there is no longer peace or safety. I know the Western Countries can’t fight every battle, and this is another issue of unrest out of a great many. However, this is one that captures my thoughts. Perhaps because it’s about freedom and food, two things very important to me.

So, I went into my kitchen and made this breakfast milk, hoping it hurt few in the food chain and taking nothing for granted. Maybe just for today I can be a tree hugging hippie.

Coconut Almond Banana Milk
1 cup original Almond Breeze (found by the shelf stable soy milk)
½ cup canned coconut milk (stir together first)
2 very ripe frozen bananas, sliced somewhat thinly

Blend together in a blender on high speed for about a minute, or until blended and frothy. Serve immediately.

Makes about 2 servings

Recipe by Laura Flowers