It was like the worst cliché-ridden B-grade Zombie flick.
Seconds after the hero congratulates herself and her compadres on a job well done after blowing away what she thought was the last of the un-dead army, there they are again, crashing through the boarded up window of their last-stand farmhouse fortress, sucking the brains out of some poor unfortunate’s ear-hole.
Similarly, I thought I’d beaten this wee bout of cold-type thing completely.
I’d been brazen enough to publicly declare that I was feeling quite better thank you all very much.
Brave words, spoken far too soon.
To be fair, I had been feeling much better, just not a “why not go and sit in a windswept stadium for 2 hours during a sudden drop in temperature in a quite unsuitable jacket” kind of better.
I looked at the ingredients I was supposed to be cooking with, and simply thought, “naaaaaah”.
The women of the house weren’t too upset at all. They popped out for a curry.
I was still hungry, just not up for a full cooked meal.
I listened to my body, and it said “fruity milkshake”.
It also said “small bowl of cashews and a few slices of prosciutto on the side.”
Anyroad, I had a good night’s sleep, and feel much better for it. Again.
Winter jacket back on today, though. And a thick jumper.
Stupid March weather.
Blueberry And Banana Almond Milkshake
- 250g frozen blueberries
- 1 large banana
- 1 litre unsweetened almond milk – you probably won’t use all of it, though
- desiccated coconut
- Leave the blueberries at room temperature for 10 minutes or so, to soften up somewhat.
- Place the blueberries in a 1 litre capacity measuring jug. Add almond milk to cover.
- With a hand / stick / immersion blender, blitz the blueberries and almond milk down to a smooth consistency.
- Peel and slice the banana. Add to the jug. Blitz again.
- Slowly top up the almond milk level in the jug, blitzing as you do so, until you reach the capacity of the jug.
- Pour the milkshake into glasses. Garnish with a sprinkling of desiccated coconut. Serve.