2-3 bananas, sliced and frozen
Place frozen bananas in food processor. Process for at least a minute until mixture becomes smooth and creamy.
If you’re really feeling decadent, make some raw chocolate “syrup” by combining 2 tablespoons of agave nectar with 1 tablespoon raw or dark cocoa powder.
We discovered that ripe bananas will taste better than green bananas!
Friday, May 6, 2011
Delectable Cherry Vanilla Tarts
from barefootandfrolicking.blogspot.com
Tart Shell:
2 cups nuts (I used almonds)
1 cups dates, pitted
1 tbsp cold water
Whipped Cream Filling:
1 cup cashews
1 tbsp. pure vanilla extract
1/4 cup agave syrup (or maple syrup)
1 tbsp water
a few pitted cherries (optional - for a pink cream filling!)
Garnish:
1 cup fresh cherries with stems intact (or 6-12, depending on number of tarts)
fresh mint leaves (we used strawberries/no mint leaves)
Line either a small muffin tin or tartlet tins with plastic wrap and set aside. Grind the nuts and dates together in a food processor, adding water to thicken. Press 1-2 tablespoons worth of the mixture in each of the tart forms to make an even crust. Put the tart forms in the fridge or freezer to harden for at least 30 minutes.
Place cashews in a blender, adding water, sweetener, cherries, and vanilla extract and blend to a smooth consistency. Put aside in a bowl. Remove the tart forms from the freezer, take them carefully out of the tart form and remove the plastic wrap.
Fill each of the tarts with some of the cashew cream and set in the refrigerator to chill and harden. Arrange the cherries on top of each of the tarts. Use a few fresh mint leaves as garnish. Will keep 2 days in the fridge.
Tart Shell:
2 cups nuts (I used almonds)
1 cups dates, pitted
1 tbsp cold water
Whipped Cream Filling:
1 cup cashews
1 tbsp. pure vanilla extract
1/4 cup agave syrup (or maple syrup)
1 tbsp water
a few pitted cherries (optional - for a pink cream filling!)
Garnish:
1 cup fresh cherries with stems intact (or 6-12, depending on number of tarts)
fresh mint leaves (we used strawberries/no mint leaves)
Line either a small muffin tin or tartlet tins with plastic wrap and set aside. Grind the nuts and dates together in a food processor, adding water to thicken. Press 1-2 tablespoons worth of the mixture in each of the tart forms to make an even crust. Put the tart forms in the fridge or freezer to harden for at least 30 minutes.
Place cashews in a blender, adding water, sweetener, cherries, and vanilla extract and blend to a smooth consistency. Put aside in a bowl. Remove the tart forms from the freezer, take them carefully out of the tart form and remove the plastic wrap.
Fill each of the tarts with some of the cashew cream and set in the refrigerator to chill and harden. Arrange the cherries on top of each of the tarts. Use a few fresh mint leaves as garnish. Will keep 2 days in the fridge.
Avocado Truffles
adapted from barefootandfrolicking.blogspot.com
½ bunch of cilantro
2 avocados
2 mangos
1 lime
¼ cup black sesame seeds
¼ cup shelled pistachios
Other seeds and nuts of choice (ex. Sunflower seeds)
Cut an avocado in half and take out the pit. Scoop out some of the flesh, mash and add to the filling: combine chopped mango, cilantro, some black sesame seeds, and lime juice.
Slice up remaining avocado and layer on bottom of plate. Cover with 'salad' mixture. Complete the dish by grinding the seeds and nuts and layering on the top.
½ bunch of cilantro
2 avocados
2 mangos
1 lime
¼ cup black sesame seeds
¼ cup shelled pistachios
Other seeds and nuts of choice (ex. Sunflower seeds)
Cut an avocado in half and take out the pit. Scoop out some of the flesh, mash and add to the filling: combine chopped mango, cilantro, some black sesame seeds, and lime juice.
Slice up remaining avocado and layer on bottom of plate. Cover with 'salad' mixture. Complete the dish by grinding the seeds and nuts and layering on the top.
Black Bean and Quinoa Burgers
From Robyn Openshaw’s cookbook
5 Tbsp extra virgin olive oil or coconut oil
1 onion, chopped
1 red bell pepper, chopped
4 garlic cloves, pressed or minced
1/2 tsp ground cumin
1/4 tsp turmeric
2 Tbsp ketchup
1 1/2 c cooked black beans
1 c cooked quinoa
2 c fresh whole-grain bread crumbs
1 1/2 tsp sea salt
1/2 tsp freshly ground pepper
optional: hot sauce such as tabasco (to taste)
Saute onions, garlic and peppers until softened. Add turmeric, cumin, and ketchup and cook for 1 more minute to release the spices. In high-powered blender or food processor, blend onion mixture, beans and quinoa until well blended. Transfer to bowl and mix in bread crumbs, salt, and pepper and optional hot sauce.
Heat coconut or olive oil and drop mixture by 1/4 c balls, flattening them on the skillet. Fry until crispy on both sides. Serve on whole-grain bread or bun with lettuce or sprouts, tomato, and avocado.
Tip: you can freeze these patties in freezer bags for a last-minute lunch
5 Tbsp extra virgin olive oil or coconut oil
1 onion, chopped
1 red bell pepper, chopped
4 garlic cloves, pressed or minced
1/2 tsp ground cumin
1/4 tsp turmeric
2 Tbsp ketchup
1 1/2 c cooked black beans
1 c cooked quinoa
2 c fresh whole-grain bread crumbs
1 1/2 tsp sea salt
1/2 tsp freshly ground pepper
optional: hot sauce such as tabasco (to taste)
Saute onions, garlic and peppers until softened. Add turmeric, cumin, and ketchup and cook for 1 more minute to release the spices. In high-powered blender or food processor, blend onion mixture, beans and quinoa until well blended. Transfer to bowl and mix in bread crumbs, salt, and pepper and optional hot sauce.
Heat coconut or olive oil and drop mixture by 1/4 c balls, flattening them on the skillet. Fry until crispy on both sides. Serve on whole-grain bread or bun with lettuce or sprouts, tomato, and avocado.
Tip: you can freeze these patties in freezer bags for a last-minute lunch
Hot Pink Breakfast Smoothie
From Robyn Openshaw’s cookbook
1 1/2 c coconut liquid (from a young or Thai coconut)
1 large carrot, cleaned & cut into 3 pieces
1/2 of a medium beet, raw and peeled (you can freeze these for later use in smoothies)
1/4 c cashews
1/4 c chopped dates – from bulk food section
2 tsp vanilla
12 frozen strawberries
optional: 1-2 Tbsp flax seed or flax oil, protein powder, kefir or yogurt
Place the ingredients, in order listed, into your high power blender leaving out the strawberries and optional ingredients. Blend for 90 seconds. Add the strawberries and optional ingredients and blend on high until smooth.
1 1/2 c coconut liquid (from a young or Thai coconut)
1 large carrot, cleaned & cut into 3 pieces
1/2 of a medium beet, raw and peeled (you can freeze these for later use in smoothies)
1/4 c cashews
1/4 c chopped dates – from bulk food section
2 tsp vanilla
12 frozen strawberries
optional: 1-2 Tbsp flax seed or flax oil, protein powder, kefir or yogurt
Place the ingredients, in order listed, into your high power blender leaving out the strawberries and optional ingredients. Blend for 90 seconds. Add the strawberries and optional ingredients and blend on high until smooth.
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