Ice Cream Dream!

| Breakfast, Dessert, Ice Cream and Candies, Uncategorized

IMG_8875sIMG_8878sThis is by far one of the best breakfasts that I have ever had.  I struggled to fit it all in, but it was sooo delicious that there was not even a spec of ice cream left when I was done:)  Best of all, as always, all ingredients are totally natural and this entire jar full of ice cream is refined sugar free!

Ingredients

  • Really ripe frozen bananas (first peel, then freeze)
  • Frozen raspberries (or any other berry that takes your fancy)
  • vanilla powder or extract
  • Sweetener of choice (Optional.  I didn’t use any because the date-based chocolate sauce is very sweet.)
  • Dried cranberries (optional, but recommended)
  • Cacao nibs (optional, but recommended)
  • Chopped up dried fig (optional, but recommended)
  • water or your preferred nut milk
  • Chocolate fudge sauce

Instructions

First make your chocolate sauce and set aside.  Get any toppings you would like to use ready.

To make the banana ice cream, place frozen bananas into your food processor and pulse until broken up.  Add a splash of water/nut milk and vanilla powder if you like, then blend until it forms a delicious ice cream.  Scoop out and set aside.

To make the raspberry ice cream, place frozen bananas and raspberries into your food processor and pulse until broken up.  Add a splash of water/nut milk and blend until it forms a beautiful pink ice cream.  You can use as little or much raspberries as you like – it’s really hard to mess up banana-based ice creams:)  Scoop out and set aside.

Now layer the ice creams into a mason jar, scooping loads of chocolate sauce and sprinkling any toppings of choice (I used dried figs, dried cranberries and cacao nibs) between each layer.  Pour more chocolate sauce on top and experience the ultimate bliss….

Nom nom…
Dr T

4 Comments

Fat Free, Sugar Free Chocolate Fudge Sauce

| Dessert, Ice Cream and Candies, Spreads, Sauces and Dips

IMG_8858sMmmmm…..I ate this whole jar on Saturday morning as part of an amazing breakfast creation which I will post next monday:)   This sauce is sooo delicious….It is smooth, thick, rich, chocolatey and sweet.  Best of all – it is 100% healthy!

IMG_8857sMake it in 3 minutes and you have 750 ml chocolate sauce which you can store in the fridge for at least 10 days.  Although the chances of it surviving that long is very very slim;)

Ingredients

  • 250g dates (Any dates will do.  Medjool are pretty expensive in South Africa so I save them for eating whole and use a 250g date block for this recipe.)
  • cold water
  • vanilla powder
  • raw cacao (or cocoa powder)

Instructions

Soak dates in cold water overnight.  If using a block, cut the block into slices and soak the broken up block in water overnight.  Use a small bowl and add JUST ENOUGH water to cover the dates.  The next morning, throw dates, soaking water, 4 tablespoons of cacao and 1 teaspoon of vanilla into a blender and blend until smooth.  Add a bit more water if needed until desired consistency is reached.  Taste and add more cacao/vanilla as needed.  I use a total of about 6 tablespoons of cacao and 1.5-2 teaspoons of pure vanilla powder, but this does depend on taste.  The more cacao you use, the more the date taste is covered up.

Eat just as is, use as a dip for fruit like strawberries or bananas or use in a creation like this…

IMG_8875sI will be posting this recipe next week!

Bon Appetite!
Dr T

4 Comments

Sweet Creamy Mango Smoothie

| Drinks and Smoothies, Uncategorized

IMG_8846sExcuse the sad little ribbon, but I thought it was cute at the time:D

IMG_8847sThis is one of my favourite smoothies.  I’ve been making it for a while, but keep forgetting to blog it…..So finally –  Ta-dah!  It is a super simple recipe and tastes so sweet and creamy – I’m always so sad when it’s up:)  The three bananas ensure that it is very filling.  A jar like this lasts me all the way until lunch.

Ingredients

  • 2 very ripe frozen bananas
  • 1 very ripe fresh banana
  • About 1.5 cups of ripe frozen mango
  • 2-4 medjool dates, pitted
  • Optional:  Sweetener to taste (I like to add a touch of stevia)
  • water

Instructions

Blend the ingredients together, adding just enough water, until smooth and creamy.

Enjoy!
Dr T

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Easy Cheesy Kale Chips

| Snacks, Bars and Biscuits

IMG_8814sIMG_8815sThese chips are one of the best discoveries that I have made since going vegan.  They taste amazing, have a lovely crunch and really make a perfect substitute for potato chips.  To be honest, I would much rather be sitting with a bowl of these for a movie night than a bag of potato crisps – they taste way better to me….

I make these in my dehydrator.  They can also be done in the oven, but I find that oven kale chips taste very “kaley” (not sure if that word exists….).   I find that the oven brings out the “spinachy” taste quite strongly and even though I love spinach, I prefer for these to have the strong cheesy taste that they have when done in the dehydrator.  You can dehydrate these for 2-3 hours and eat straight away, but I find that if I dehydrate them for 24 hours, they store beautifully in a sealed mason jar without going soggy for over a week!  They may even last longer than that – I just don’t have that kind of self-control…

Ingredients

  • 1 bunch kale
  • 1/2 tablespoon olive oil
  • 1 tablespoon water
  • 1 teaspoon apple cider vinegar
  • a drop of agave or maple syrup
  • salt to taste
  • tons of nutritional yeast

Instructions

Firstly rinse your kale and dab dry with a dishcloth.  Just wipe off excess water but no need to be too thorough with this.  Tear the leaves off the central thick, hard spine.  Tear the leaves into large chunks – they will shrink a lot in the dehydrator so keep the chunks large.

In a small bowl, mix all other ingredients except nutritional yeast together.  Once mixed,  add in some nutritional yeast and mix in until it forms a thick paste.  With your hands, rub this thick paste through the leaves to make sure they are evenly covered.  Now pop one leaf into your mouth to see if you have salted it adequately.  Sprinkle extra nutritional yeast over the leaves and mix through.  I find the chips turn out best when I sprinkle lots of nutritional yeast over the chips so that they form plenty of yellow clumps on the leaves.

Arrange the leaves on the dehydrator trays in a single layer.  Dehydrate on high for 2 hours and then turn on low-medium for 8-24 hours until chips are crisp and dry.  Allow chips to cool 100% before sealing in a mason jar or just eat them all immediately!

Enjoy!
Dr T

2 Comments

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