Tasty Bite!
An edible fall flower, Hollyhock, with stamen removed and filled with: Saffron Risotto, Butternut Squash, topped with Sprouted Black Lentils and Micro Leeks

Saturday, March 13, 2010

Vanilla Bean Banana Ice "Cream"

We all agree, once you have this, you will never want dairy ice-cream again.

For "sorbet" use the ice "cream" recipe below and omit the bananas and sunflower seeds. Add any fruit; fresh or frozen or a combination of fresh and frozen.

You will need a high-speed blender. This recipe alone makes the price of a Vita-mix worth it!

Two to Four Servings
  • 1/2 cup of clean source water or coconut water
  • 1/2 tsp Himalayan pink salt
  • 2 whole vanilla beans
  • 1 cup activated sunflower seeds
  • 6 clean source ice cubes
  • 3 whole bananas (peeled and frozen)
  • 1/3 cup of raw honey (optional)
  • pinch of ground cardamon (optional)
  • 1/2 to 1 cap-full of almond extract (optional)
Step one (optional): Activating the sunflower seeds is optional. However, it results in a creamier dreamier ice "cream." Activate to your preference, do not allow to sprout.

Step Two: It is important to start with softened seeds. To soften, soak in clean source water for a minimum of 20 minutes, drain and rinse before adding to blender. Put water, salt, seeds, and vanilla beans in first. Blend until vanilla beans are broken up.

Step Three: Add other ingredients. Use the auger to push frozen fruit and ice cubes into the blades while they are turning on low speed. Switch to high at the end. Do not over blend. It will heat the mixture. If it does, no biggy. You will just need to chill it longer, especially if you are making a layered dessert with several flavors. (See Neapolitans, below). Pour into glasses or ceramic bowls and chill in the freezer to desired consistency. Or drink as a thick mylk shake.

To make Vanilla Pear ice "cream", substitute frozen pear slices for bananas. Use 1/2 a pear per person (So far, this is every body's favorite! It's just hard for me to sacrifice the pears because they are so good to just EAT. I always seem to have plenty of extra bananas.)
To make Mocha ice "cream," use the recipe above and add 1 tsp of carob (or highest quality raw cacao powder) and 1 tsp of fine ground light roast coffee.

For a "Chunky Monkey" add chilled organic peanut butter from New Mexico and fresh or frozen bananas at the end and pulse so it's not totally blended in. This is especially good in a cocoa or carob ice "cream."

I like red bananas best, but any organic banana will do! I also like to add Mystic Tonic's, Vanilla Blend when I feel like I need extra boost. It has maca, hemp seeds, cordecepts and EFAs from natural sources. It is the only protein powder I will use.

Peanut butter from New Mexico is free from molds and pesticides. It is the only peanut butter I will use.

Add frozen aronia berries, blue berries, raspberries, blackberries, peaches, apples, kiwi, lemon, persimmons, fennel, oranges, pineapple, fresh pumpkin or strawberries for variety.

For basic
fudge sauce:
Mix, in this order:
  • 2 TBs warm, but not boiling, water
  • 3 TBs Carob powder or highest quality raw cocoa powder
  • 1 TB raw honey
  • 2 TBs grade B maple syrup
  • scant pinch of Himalayan pink salt (optional)
Sometimes we make Neapolitans:
Make a full blender of vanilla (with pear or bananas). Pour 1/3 into chilled low-ball glasses. Place in the freezer while you add strawberries to the blender. Blend. Pour 1/3 on top of the vanilla. Place in the freezer while you add carob powder to the remaining third and pour onto the top. The last layer will be "loose" so you might add a little more salt and ice if you plan to serve right away. The result is a banded dessert that would impress even the most discerning mother-in-law! Garnish with a whole fresh strawberry on each glass.


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