This Superfood Asian salad is pack with yummy flavor and nutritional benefits! This recipe is brought to you by Alice Liu, General Manager of our Berkeley Cafe.  Thanks, Alice!

• 4 or 5 Persian Cucumbers (small ones) 
• 1/2 tablespoon of Extra Virgin Olive Oil, I recommend Bariani Organic & Raw* OR Sancha Inchi Oil*
• 1 - 2 cloves garlic, chopped
• 1 teaspoon of sesame oil 
• 1/2 teaspoon of salt, I recommend Himalayan Pink Crystal Salt* 
• 2 tablespoons of Sea Palm, soaked and chopped*
• 1 tablespoon of Chia Seeds
• a Dash of ground white peppercorn, optional

Who doesn't love a frothy, creamy old-time milkshake?

I was recently reminded of just how slammin a vegan milkshake can be after reading Meredith Franz' review of Café Gratitude on her blog The Raw Seed.  This image is of her friend Dustin, dustin' off an 'I am Eternally Blessed' Espresso Milkshake.

This week it is my pleasure to share with you some of our masterpiece milkshake recipes.  Most of these milkshakes graced our menu in the past, but are simply too good to have been forgotten!  All of these can be made using our handmade vegan vanilla ice cream, which is available at all of our stores, and at over 33 California locations (subject to availability).  If you are adventurous, you can even make some ice cream yourself by checking out the recipe in Sweet Gratitude.

Instructions:

Begin by letting the ice cream thaw 5-10 minutes.  Combine all ingredients in recipe except ice cream and blend until thoroughly combined.  Stop blending, add the ice cream, and briefly pulse-blend until ice cream is incorperated.  Over-blending will melt the ice cream and reduce the milkshake's thickness.  Recipes make one large milkshake.