Raw banana ice cream with maple peanut butter syrup & raw peanut butter date medallions
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I ate this for lunch.  It only looks completely decadent.  In actual fact it’s just fruit, dates and nuts.  Ok, with a bit of maple syrup.

 

Banana Ice Cream-

Ingredients- 2 banana’s sliced into medallions and frozen for 2 hours in freezer.  (use a silicon plate for this so you can pop them off)

Directions-

1. Throw your frozen banana’s into the food processor and whir until smooth like ice cream.  wait- it is ice cream.  I swear.

2. Remove to container and return to freezer for harder ice cream.

Maple peanut butter syrup-

Directions-

1. In a small sauce pan on low heat melt 1/4 cup maple syrup into 2 Tbsp melted natural peanut butter.  Stir most frequently until reduced but still runny.   Pour on ice cream.

Raw date medallions-

Ingredients-

3/4 cup raw pitted dates

1/4 cup raisins

2 Tbsp natural crunchy peanut butter

1 Tbsp organic raspberry jelly

4g slivered almonds

1/2 cup oats

raw coconut flakes and toasted almond slivers for garnish

Directions-

1. Put it all in the food processor and whir until it is fully combined.

2.  Roll into balls, sprinkle coconut and slivered almonds on a sheet of wax paper.  Use another sheet of wax paper on top of balls, press down on top wax sheet with an even hand and a heavy plate.  Use a shot glass to cut your new raw date rounds into tiny medallions.  Use tiny bits of creamed honey as glue on a toothpick to garnish with more toasted almonds.

 

Put ice cream in a bowl, pour syrup over top, add some raw cookie medallions and sprinkle with toasted almonds.  This entire serving of fruits, nuts and delicious goodness was about 400 calories total.  All good for you.

 

 

 

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Red Beet and Poppyseed Muffins
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I bought some beets.  So I’m using them up in various ways.  These muffins are delicious.  Not too sweet, just the right density.  Fairly low in calories as I switched out some of the fat for applesauce.

 

Ingredients:

1 medium/large red beet
1/2 cup low fat Greek yogurt
1 1/4 cup GF flour (I used Cup for Cup flour)
2 teaspoons poppy seeds
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
1 egg, at room temperature
1/4 cup plus 2 tablespoons  brown sugar
1/4 tsp. vanilla
1/8 cup melted butter plus 1/8 cup unsweetened applesauce

 

Directions:

1. Cover your beet with water and bring to boil in a small pot, reduce to medium and cook until a fork can be inserted in the center.  Drain  water and let the beet cool enough to handle. Wear rubber gloves, peel beet and cut it into chunks. Puree in the food processor. Measure out 1/4 cup beet puree and reserve. You can freeze the rest for another time.

2.  Pre-heat oven to 350F (180C).

3. In a large bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.

4. In a medium bowl, whisk together the egg, brown sugar, vanilla, yogurt, butter/applesauce, and beet puree. Pour the wet ingredients over the dry and whisk to combine.

Scoop the batter into muffin pan lined with baking papers. Bake for 18 to 20 minutes until toothpick inserted in the center comes out clean. Cool on a cooling rack.

 

Makes 9 muffins

 

I replaced 1 Tbsp of the brown sugar with Stevia- Making the calorie count 145 calories per muffin.  Quite reasonable.  Have two!  You can always substitute even more applesauce for oil and use an alternate sweetener.  I added a little cream cheese honey glaze and toasted almonds for the photo.  Honestly, they don’t need it.  Just eat them plain or with a little butter.

 

2 comments
Spicy & Sour Chickpea tomato curry
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This is super easy and delicious.  Vegan too! (without the yogurt)  If you are not vegan it would be great served with some grilled, spicy chicken.  Serve on noodles, spinach or rice -whichever you prefer.  I added some scallions and cilantro and stirred in some nice Greek yogurt before eating.  Mango chutney would be good as well.

2 -19 oz cans of chickpeas, drained

2- 28 oz cans of tomatoes, (mash up any whole tomatoes with a masher before using)

2 Tbsp Tamarind concentrate mixed with 1/2 cup water

3 Tbsp olive oil

1 medium yellow onion, chopped thin

1 Tbsp fresh garlic, pressed

1 Tbsp fresh ginger, minced fine

1 tsp. Turmeric

1/2 tsp. cayenne pepper

2 heaping tsp. madras curry powder

1 tsp. ground cumin

coarse sea salt to taste

fresh ground black pepper

cilantro, scallions, Greek yogurt for condiments

washed spinach or cooked rice noodles or prepared Basmati rice for serving

 

Directions-

1. Heat 3 Tbsp oil over medium heat with the onions and a good dash of salt.  Stir often and cook until golden.

2. Add garlic, stir for 30 seconds, Add spices (turmeric, cayenne, Madras curry powder and cumin) and stir to combine.  Add Tamarind/water mixture, canned tomatoes, chickpeas and ginger.  Stir, bring to light boil and reduce heat to simmer for 20 minutes or so.  Adjust for salt and add fresh ground black pepper.

3. Serve over rice, noodles or spinach.  Toss some fresh scallions and cilantro on each serving and a dollop of Greek yogurt.

Serves about 8.  Around 295 calories per serving before rice or yogurt.

Do it!

 

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