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just desserts

BANANA ICE CREAM yields 4–6 servings nuts and seeds

Bananas have a secret appeal. Where else can you get a wealth of carbohydrates,
vitamins, and minerals in a neat, naturally wrapped package? Modern-day commercial for dessert
plantation farmers pick bananas green and fumigate (apply gas) them to ripen. Try to find
ripe ungassed bananas in health food stores. Wait till they turn soft with a deep-yellow Nuts and seeds are versatile ingredients
complexion and few, if any, bruises.
that enliven raw snacks and desserts.
1 bunch ripe bananas 1. Peel the bananas, and cut into 1-inch pieces. Place in a plastic Powerhouses of vital nutrients and energy,
Cinnamon, ground nuts, or bag and freeze. they can complement our “living foods”
carob chips, for garnish 2. When thoroughly frozen, blend well until smooth. diet, and they provide the crunch factor
3. Sprinkle with the cinnamon, ground nuts, or carob chips. that so many of us crave.
Soak raw nuts and seeds before using
them. This will release their natural en-
VARIATIONS zyme inhibitors and increase digestibility
Add 1 pint of strawberries or blueberries (stems and buds removed) to every 6–8 bananas. and absorption. Soak them for 8–10 hours
Add 2 teaspoons pure vanilla extract and 1/3 cup carob powder. Freeze for 2 hours. Blend once to initiate germination and then drain.
again and pour the mixture into 6 plastic cups, ½ cup each. Insert popsicle sticks into the ice
cream. Freeze for at least 2 hours before serving. Once soaked, the nuts and seeds must be
refrigerated and used within a week. Al-
ternatively, dehydrate the soaked nuts and
seeds by placing them in a warm oven at
yields 4–6 servings 150–170˚ F for 12–18 hours, or just leave
CASHEW VANILLA ICE CREAM
them on the counter for 1–2 days. You will
Liquid lecithin is used in this recipe (available in health food stores) instead of eggs to have delightful ready-to-eat snacks, as well
add thickness and creaminess. Dry lecithin granules are not as effective for this purpose,
although they are a good supplement. The ice cream is delicious with Berry Sauce (p. 394) or as the convenience of ready-to-use ingre-
topped with chopped nuts or granola. dients for preparing other dishes.
If you want to use dehydrated nuts in a
1 cup cashews 1. In a blender, blend all the ingredients together until smooth.
1 cup water Adjust sweetness if necessary. recipe that calls for soaked nuts, simply
1 unpeeled Golden Delicious 2. Freeze in an ice cube tray. When frozen, remove from the ice place them in water for a minimum of
apple, cored cube tray and blend again. Serve immediately. 20 minutes. They will quickly absorb the
1/3 cup maple syrup or honey water and soften, making them easier to
1 teaspoon vanilla extract or blend.
1 fresh vanilla bean Nuts and seeds require more energy for
3 tablespoons coconut oil or digestion, and they are one of the easiest
liquid lecithin foods to overeat, so keep moderation in
mind.

Chia Pudding
392 HEALTHY EVER AFTER handling. minutes before serving for easier reed. Freeze. or coconut milk, until well pu- partially frozen. brandy. Freeze for 2–3 hours until eggs, vanilla, sweetener, salt, and 3. Remove from the freezer 5–10 2. Blend once again, adding the oil 1. Blend the pineapple, coconut, Banana Ice Cream minutes. over the pudding and sprinkle with the almonds. Bake for 25 ture is desired, the mixture can be blended. oats, raisins, cinnamon,

393

oats

# yields 8–10 servings (optional) or 1/8 teaspoon stevia ½ cup oil or coconut milk 2 tablespoons sweet brandy Dash of salt ½ cup organic sugar or xylitol ½ teaspoon vanilla extract 9 eggs 4 tablespoons ground coconut ½ pineapple, cubed ICE CREAM PINA COLADA yields 6 servings yields 2 servings ately at room temperature or refrigerate for later use. Mixture will thicken to the texture of pudding. Serve immedi- temperature. and dates. Let stand

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