Banana Ice-Creamy

16 07 2012

We just finished some hot, hot days, feels good. Garden is growing. Been picking spinach and swiss chard for my morning green smoothies. I have a bunch of pok choy I have to do something with. Strawberries are a daily treat and I froze a bunch of soska (sorrel) for soup later in the season. Again, I planted my radishes too late, oh well. Grandma Anne dropped by (she’s 86) and we did a garden tour and assessment. Comparing tomatoes, rhubarb and sorrel and my plans for the perennial bed in the front. I already miss my peonies, they’ve all bloomed, they are my favourite.

Hot days warrant ice cream and on one of those hot days I remembered one of the first raw food recipes (if you can call it a recipe) I learned was banana ice cream. It is so ridiculously easy it’s just worth a try. For vegans, it is spot on. Seriously, try it.

Take ripe to over ripe bananas, slice them up, freeze. Once the bananas are frozen, take them out of the freezer and leave them on the counter for about 5 minutes, so the pieces easily come apart and soften ever so slightly.

Put the bananas into a food processor (I haven’t tried this in my Vitamix, but I imagine it would work, maybe not as smooth, not sure). Turn it on, let it go. Stopping now and then to push the bananas down on the sides.

Your done. If it’s too soft, I pop mine back into the freezer for another 10 minutes to harden up.

You can add other fruit, flavouring, honey for sweetness, but it’s perfect on its own. In discussing this with some fellow Health Food Junkies on the weekend, I’ll try adding some unsweetened cocoa powder and unsweetened shredded coconut next time. So go and cut up some bananas for the next hot day (it’s a bit dreary here now, but much needed).

Eat well, Be Well,

Nat

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