Our youngest stumbled upon his first four-leaf clover when he was barely six years old.
We were getting out of the car and walking across a stretch of indecipherable greens when he looked down and said, “Mommy, look, it’s a four-leaf clover.”
Just like that.
Now having spent countless hours looking for four-leaf clovers in my youth (and tearing the third leaf in two to create the fourth), I knew a little something about the likelihood of this nonchalant discovery. I smiled in that motherly kind of way thinking how sweet, he thinks he found a four-leaf clover. But before I could complete my dismissive thought, he had plucked it from the ground to reveal its perfection.
He went on to find two other four-leaf clovers, as accidentally as the first, over the next couple of years.
It’s estimated that there is a one in 10,000 chance of finding a four-leaf clover when actively searching (I never met one I didn’t make myself).
So whether our son’s accidental discoveries are attributable to the luck of the Irish, early pattern recognition or the spirit of his Irish Grandfather cheering him on, we’re not sure. But we’ll take a little Leprechaun dust wherever we can find it.
Have you ever found a four-leaf clover?
No matter, today we’re all Irish — and lucky too — because I’ve got a gorgeously green, creamy delicious soft serve that you can pull together (are you ready for this?) in less than 10 minutes! No fancy equipment required. That’s right, just using chilled whole ingredients in your every day blender.
I have to say I’m a little in love with this refreshing delight and it may have played a small part in my desire to make it every day this past week to get it just right for you. My sacrifices are truly boundless.
If you’ve been looking for an excuse to try the antioxidant-rich Japanese jewel matcha (green tea powder) with its unparalleled taste, this might be the one for you! It seems to hit all the right notes and dovetails nicely with the arrival of spring and the sun shining warm upon our faces. Our whole family welcomed this one.
Cheers to the Irish in all of us ~
- 2 frozen bananas (peel the ripe bananas before freezing them for ease of use)
- 1 large ripe avocado, chilled in the fridge overnight
- 1 + ⅓ cup full fat coconut milk, chilled in the fridge overnight
- 2 tsp matcha green tea powder
- 1 tsp vanilla extract
- 2 Tbsp pure maple syrup
- Place frozen bananas, avocado, coconut milk, matcha powder, vanilla and maple syrup in a blender or food processor.
- Blend the ingredients until smooth, stopping the machine to scrape down the sides as necessary.
- Serve immediately in individual bowls or cups.
2. Storing Bananas if you're anything like us, overripe bananas accumulate quickly in your kitchen. Before they reach that stage, peel the bananas and pop them into a airtight freezer bag and store in the freezer for later use -- loaves, smoothies, soft serves, etc. They preserve nicely.
3. Matcha tea is made from green tea leaves that have been finely milled into a silky, radiant green powder. When you drink matcha you are benefiting from the entire green tea leaf, not just the brewed water from the leaf. Matcha is considered amongst the highest quality green teas with one of most concentrated antioxidant contents. You can find matcha at any specialty tea shop and you can also order it online.
4. Avocado not only tastes delicious, it is also endowed with gorgeous, nutritive properties. An excellent source of heart healthy monounsaturated fat, avocado is also rich in lutein, a carotenoid that operates to help protect our eyes from disease. Other health supporters found in the avocado include: fibre, folate, vitamin K, vitamin E, and vitamin B5.
I just love the colour palette you’ve chosen for this post, simply beautiful. I’ve found several four leaf clovers as a child, but not as an adult. That could be because I’m not taking the time to look or I’m further from the ground!
I love frozen bananas and I suspect this wouldn’t taste half bad if frozen solid as well (would the fat in avocado and bananas keep it from freezing solid?) Not so sure about the matcha but I’d have to taste it again (and again) to be sure. We do appreciate how tirelessly you test and retest recipes.❤️
What a beautiful spring dessert! I love matcha, so I’m sure it tastes heavenly… I see it’s also very easy and quick to prepare! Actually after reading your post, just before commenting, I went to put my overripe bananas into the freezer. (I hate very ripe bananas but I hate even more throwing them away). Matcha is constantly in my kitchen, coconut milk too, avocado too (I’m really so curious to try it in sweet form…). I must make it tomorrow! Thank you so much for inspiration!
Hi Sissi, I’m about to make another batch of these matcha soft serves right now! It’s about 30 ° C here and my husband and I are building a vegetable garden in the sunshine — hot!! :D. I completely agree with you about overripe bananas ~ I find them sickly sweet and overpowering generally in their taste – it seems to change them quite a bit. I hope you enjoy this recipe if you give it a try. Happy Weekend :).
A lovely write-up from Steph In Thyme:
I have matcha green tea on the brain recently, ever since a hot cup at Whole Foods zoomed me back to a few childhood years in Japan. I’m smitten with Kelly’s recipe for a dairy-free soft serve spotlighting earthy matcha. This healthy, vegan soft serve comes together from frozen bananas, ripe avocado, coconut milk, matcha power, maple syrup, and vanilla. You can whip it up in 10 minutes with no special equipment, just an everyday blender. And there’s no waiting for it to churn or freeze – an added benefit for the impatient type (that would be me.)
See more of Steph’s work and her St-Paddy’s inspired roundup here: http://www.stephinthyme.com/food-favorites-friday-3-13-15/
Your son’s affinity towards four leaf clovers is remarkable, with a beautiful photograph to prove it! It’s a beautiful thing for sure. I’ve not ever come across one, but spent hours in my childhood searching amongst the bumble bees (of which I was terrified). This recipe is delicious, Kelly, and I’m so excited to break into the world of matcha. I’ve only experienced it in a hand made petit four, but I’m sure all I tasted was sugar. Looking forward to trying your perfected recipe, Kelly! Thank you for this!
once you start there’s no going back ;-) no other green tea will do! Yes, matcha has a very distinctive flavor that is often masked in recipes. The best way to experience it is straight up in simmered water, no sugar, hardcore :d — I’m teasing a bit, you can work up to it as you please of course — initially it may seem strong/bitter but over time the love grows :). Have a great weekend Traci!
This is so gorgeous!! I think I just became obsessed with matcha after having a beautiful matcha tea latte with fresh almond milk. We make them at the cafe I work at a couple times per week, and I had never tried one for myself! I fell in love. I need to buy some matcha immediately…and then create this beautiful, festive soft-serve!
PS. I have never found a four lead clover either!! Grrrrrrr! ;-)
hello KoKo! i’m so in love (and possibly mildly addicted) to my afternoon matcha lattes… I often stroll with one in hand when I’m out in the sunshine walking with Stella :) on occasion we will sit in the grass together and just look up at the deep blue sky; she’s a rather wonderful companion my friendly, furry girl. I will think of you from now on when I’m sipping. Cheers to your green, xx.
so amazing that your little one found a four leaf clover at the age of 6! i love the picture you have holding it. i have never been that lucky, but there’s still a lot of time left :) and pretty green soft serve for everyone! xo
time indeed – love the refreshing mind set :)
Now that’s a yummy looking soft serve. I had a creamy sweet avocado for lunch today that would have been perfect in this dessert. Between the banana, the avocado and the matcha, this is one vitamin bursting, heathy dessert Kelly! Great creation and perfect timing for st. Pats day!
thanks MJ! the flavors and textures seem to work well here to create that creamy delicious consistency — and, provided the banana is frozen and the other ingredients cool, it mimics a soft serve surprisingly well ;-).
I’ve spent countless hours searching for four-leaf clovers and yes, I did find one. Walking with my dad in my early teens and remember how he told me a story of what each leaf represented. Beautiful recipe Kelly.
your dad told you a story about what each leaf represented? how beautiful Libby. Please feel free to share ~ I’d love to hear the story ❤️.
Oh I love this!!! I’ve never found a four leaf clover either, and definitely not due to a lack of trying. That is so cool that he has found more then one over the years. I love your ice cream recipes. I can’t wait to try this one. Now I have to do a little searching to see if I can find some matcha green tea powder! XXX
thanks Sandra, I seem to remember you mentioning your affection for the almond butter ice cream recipe – very cool (so to speak ;-) — let me know how you like this one if you give it a try. I’ve got my bananas in the freezer ready to go for another round this weekend! It’s suppose to go up to the mid 80s on Saturday!!
I love it Kelly. Finding three lucky clovers is remarkable! Does your son have any tips for the rest of us? ;-) I’m still laughing about the splitting of the third leaf to make the fourth, funny girl, you’re a clever one. This is a gorgeous looking soft serve – creamy texture and dreamy colors in your photos… perfection. I’m definitely trying this one; I’m so curious about how all the flavors come together. Can’t wait – thank you.
right, I know. I keep asking the fellow to share his tricks too but so far no progress ;-). I’m glad you like this one Clare thank you for your kind words ~ they say blue and green don’t mix (blue and green should never be seen except for in the washing machine… ?) but it has always been one of my very favorite color combinations – I insist on blue and green lights at Christmas time too – so there! :)
I simply cannot tell you how much I love this post. No, have never found a four-leaf clover, or as we call it in Brazil “trevo de quatro folhas” – and spent all my life hoping to find one. As I hope to do a hole-in-one in golf, but have not yet. Phil had his just to tease me.. (sigh)
but what I love the most is this soft serve gorgeous green beauty you made, and I PROMISE you I’ll make it when I finally get back home
it is my Birthday today, and I will take this post of yours as a gift for me because I loved it so much. So there! ;-)
Happy Birthday dear Sally!! I hope you are having a brilliant day full of yummy eats, lucky clovers and aces :).
I must say, trevo de quatro folhas is really sexy ~ I think I’m going to start using it for everything :p. Cheers my friend, xx.
I love the pic of your son with the 4 leaf clover! I can’t say I recall seeing one, perhaps in my youth.
The recipe looks yummy :)
We are celebrating St. Patrick’s day a bit early this year – the Guinness will be flowing. Although I will stick with the green beer – Not!
Cheers to you and all of your Irish followers!
Lynn
thanks lynn! Our young mr’s pressed/dried clover is about 8 years old but I have to find a more permanent way of preserving it — currently it sits in a cookbook :) Cheers to your green!
A fantastic dessert with all power foods. I love those pretty serving bowls too, Kelly.
thanks Angie ~ pastel colors always attract me in the spring and I couldn’t resist the diamond shapes :)