(All photos taken by me)
Pictured Above: Green Curry in Chiang Mai, Spicy Thai Salad in Koh Tao, Cashew Stir Fry in Chiang Mai, More Green Curry from Chiang Mai, Thai Spring Rolls in Chiang Mai (not pictured: the ones I ate in Bangkok) Sea Food Glass Noodle Salad in Koh Tao, Green Curry (Its my fav, obv!!) Sushi to go in Bangkok, Veggies with Brown Rice and Peanut Sauce in Koh Tao, Pumpkin Wrap in Koh Tao, Seafood Green Curry in Bangkok, Cereal with Banana in Bangkok!
Say hello to my first attempt at vegan ice cream (it also happens to be gluten free)! Lychee is one of those fruits that sort of make me stop in my tracks and say “Oh, Mother Nature.” They look like jelly fish with their skins off, are loaded with nutrients and have such a unique flavor. Lychee is native to Southern China, Taiwan, Bangladesh and South East Asia! Its cultivation in China dates back to 2000BC – thats old. I am headed to Thailand at the end of the month so I thought I would create an inspired recipe. I don’t mean to gloat but this might the most yummy concoction ever to have come out of my kitchen (totally
not bragging)! This is insanely easy to make; if your new to the kitchen, give it a shot! I decided to add watermelon and mint to the recipe to add a differnt dimension to the flavor! NOM-ing as we speak!
Benefits of Lychee
- Contains Polyphenols– slow aging, fight cancer
- Increase Immunity
- Protects against Free Radicals
- Increase Blood formation
What you need:
lychee, diced watermelon, almond milk, chia seeds, mint leaves