Hmmmmm……Thick, creamy, sweet strawberry milkshake with rich, dark chocolate swirl…..All overt fat free, cholesterol free and packed with fibre and vitamins. All around, you are doing your body a favour by drinking this…..In fact, by making this right now, you would actually be demonstrating what a responsible individual you are…..I’m just saying…
Let’s be honest, I’m sure you don’t need any encouragement;)
- 3 very ripe large, frozen bananas, broken into thirds
- 1 ripe, fresh banana
- 1/2 cup – 1 cup frozen strawberies
- stevia if additional sweetness is desired
- a bit of water to blend
- maple syrup or agave
- raw cacao powder or cocoa powder
Pour a little bit of water in the base of your blender – maybe 2 tablespoons to start with. Add your fresh banana on top of this. Now add the frozen banana and berries. Blend into a smooth milkshake, cautiously adding bits of water as needed to achieve the right consistency. Do not add too much water as you end up with a runny milkshake – and who likes that! Taste….if more sweetness is needed, add a touch of stevia, agave or maple syrup to taste.
To make the chocolate sauce, start with 1 tablespoon each of maple syrup, cacao and water and add it all to a small glass. Whisk this together with a mini whisk or a teaspoon. Taste and adjust to your palate. If you want it more chocolatey, add more cacao (I use WAY more cacao than 1 tablespoon), if you want it sweeter, add more syrup. If you like the taste but want it runnier, add a touch more water. When it is smooth and tastes good, pour teaspoons of this sauce down the sides of an empty jar. Then pour some milkshake into the jar. Stop and layer the milkshake with layers of sauce. Keep doing this until the jar is full. Pour all leftover sauce on top and give a little swirl…I added some of my raw brownie bits and raw cacao nibs on top for extra crunch. I will post the recipe for my raw brownie bits at some point too:)
I discovered this cheese sauce recipe on the internet while looking for a low fat, good cheese sauce. The first time I made the sauce, I served the cheese sauce on its own with roasted potatoes to dip into it – it literally blew our minds! After that, I just had to try it in a mac and cheese format and it worked beautifully. This recipe is now my entire family’s favourite vegan mac and cheese recipe – the others we have tried have all been good, but this one is exceptional!
Don’t be put off by the odd ingredients in this sauce – I promise you – it is amazing!
- 2 cups mashed up boiled potatoes
- 3/4 cup chopped up boiled carrots
- 1/2 cup (or more) nutritional yeast
- 1.5 teaspoon salt
- 1/2-1 tablespoon lemon juice
- 2/3 cup water
- 1 tablespoon olive oil (entirely optional – I left it out this time)
- optional add ins like sundried tomato
To make the sauce, simply peel and boil your potatoes. Peel and boil your carrots too. Once soft, roughly chop up the carrots and measure out 3/4 cup. Roughly mash the potatoes and measure out 2 cups. Add all ingredients (except the pasta – duh) into your blender and blend until smooth and creamy. This makes about 1.3 litres of sauce. I like my mac and cheese VERY saucy so I use about 350g gluten free pasta and double this batch of sauce:) How much sauce you use is up to you. I prefer my mac and cheese rather plain so I just chopped up some sundried tomatoes and once the pasta was boiled and drained, I stirred the cheesy sauce and sundried tomatoes through the pasta. I poured it into a oven safe dish and topped it with gluten free breadcrumbs and tomato slices with black pepper ground over the top. I then baked it for about 20 minutes.
This sauce is really amazing! Hope you like it as much as I do. Use it as a cheese sauce over nachos, to pour over chips, to pour over roasted vegetables, in lasagne, in pasta dishes that require a white sauce…..
Let me know what you think!
This 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!
- 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
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….
Excuse the sad little ribbon, but I thought it was cute at the time:D
This 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.
- 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)
Blend the ingredients together, adding just enough water, until smooth and creamy.