Darshana Thacker Wendel
Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.
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Comments (9)
Very good and easy to make. I’ve also made it using ripe avocado in place of the banana.
Debbie, you’ve eaten your husband’s ashes!?
This is not true I used a ripe avocado instead of the banana in the recipe and it tasted like my husbands ashes please stop lying to people
I think the idea is there but lacks spices. Meh. Won’t make again.
I make these all the time. Very good
Yummy recipe. Easy as 1, 2, 3.
Fantastic breakfast!
I quartered the recipe for one and doubled the mint.
Putting this in the in favorite category.
Can these be made in advance? If so, how long do you think they can be stored in a refrigerator?
I’m pleasantly surprised and happy to say I have a new addition to my breakfast selection. I did use a ripe banana, a little soft, and that sweetness helped with the blueberries. I used sweet mint which add a complimentary surprise to the taste buds. The celery was nice for that crunch factor and it blended in with the other flavors. Thank you for sharing this new recipe.