Here is a great alternative to ice cream. Yes, even though it is freezing here, some of us still enjoy this year round. There are two different ice cream recipes: Banana base, and for those who can eat nuts, a cashew base.

Banana Ice Cream
3 Ripe bananas (peeled, cut into chunks, and frozen overnight)
drizzle of agave (found in health food stores, a low-glycemic sweetener)
1-2 Tbsp water, as needed

Process bananas and agave in a food processor until smooth. Add water as needed to get the consistency you like. Top with cut up fruit, shredded coconut, or anything else you can think of. Serve immediately.

Cashew Ice Cream
1C raw cashews
1/8-1/4 C agave
4 Tbsp water

This calls for a high speed blender, so if you don’t have one, grind nuts in a coffee grinder first, then add to blender.
Blend cashews and agave with enough water to make a thick cream. The more water you use, the more ice crystals will form as it freezes. Put into a container and freeze for a few hours.

Share on Facebook

1 bunch kale
1 tbsp olive oil
1 tsp sea salt

Preheat oven to 350. Line a cookie sheet with parchment paper. With a kitchen knife or shears, carefully remove the thick stems and tear the leaves into bite size pieces. Toss with olive oil and sea salt. Bake until the edges are brown but not burnt, approximately 10-15 min.
This is a good replacement when you are craving potato chips!

Share on Facebook

Chia is the richest non marine whole food source of Omega 3 fatty acids and dietary fiber known. It has six more times the calcium than milk and great amounts of quality protein, helping to strengthen muscles and bones. Chia can absorb 12x it’s weight in water, helping to remove toxins as it passes through the digestive tract.

Share on Facebook

Here is a very simple side dish for roasted cauliflower. The recipe calls for tahini, which is a paste of ground sesame seeds. Use this in place of potatoes, giving you a nice dose of folate, fiber, and vitamins B6, C, and K.

Roasted Cauliflower in Lemon-Tahini Sauce
1 lg head of cauliflower, cut into 1-inch florets
4 ts…p. olive oil, divided
2 cloves garlic, minced
2 Tbs. tahini
1 Tbs. lemon juice
1/4 tsp. salt
1 Tbs. chopped parsley
1 tsp. toasted sesame seeds

Toss cauliflower in 2 tsp. oil, and season with salt. Spread on baking sheet and bake at 425 for 15 min. or until fork-tender and slightly browned. In a small saucepan heat remaining 2 tsp. oil over medium heat and cook garlic 2 min. Stir in tahini, lemon juice, 5 Tbs. water, and a pinch of salt. Simmer over low heat 2 min. and then remove from heat. Divide cauliflower among 4 plates and spoon sauce over cauliflower. Sprinkle with parsley and sesame seeds.

Share on Facebook