BANANA WHIP ICE-CREAM
3 or 4 frozen bananas (peel and freeze overnight in a sealed container)
Freeze 1 to 2 bananas per person.
Put the frozen bananas through the Oscar (or similar masticating juicer) using the blank blade.
Or slice the bananas and freeze overnight and then place frozen sliced bananas in a food processer after you’ve thawed them for a few minutes. It can take a while to process. Keep processing until the mix turns white!
Serve with a delicious fruit salad or drizzle choc sauce/ agave syrup/ maple syrup over the banana whip. Chopped nuts, goji berries or cinnamon can be sprinkled over it. Use your imagination!
PEPPERMINT CHOC ICE-CREAM
Ingredients:
Serves 4 (or 2 if you want to indulge)
½ cup of Almonds (soaked) or 1 cup Almond milk
½ cup of dates (dried) or 4-5 fresh dates
2 bananas
1 heaped tablespoon flaxseed powder
2 tablespoons raw cacao powder
2 drops peppermint oil
1 tablespoon coconut oil
5 ice blocks
Handful of blueberries (optional but so delicious)
Blend almonds (almond milk), dates, bananas and flax until smooth. Add the cacao powder, peppermint oil, coconut oil and blend again. You can now add your ice blocks and blueberries and blend one last time! Pour the mixture into an ice-cream maker (if you have one). Or you can freeze for a while and then blend again before it’s almost frozen and then put it back in the freezer for ½ an hour.
Serve in a cold sundae glass and garnish with a few blueberries and a sprig of fresh mint if you like!
Other great extras: throw in a handful of cacao nibs into the last blend to make a choc-chip version!
SEASONAL FRUIT SALAD
Serves 2
2 apples
2 pears
2 guavas
1 pineapple
Juice of 1 lemon or any other citrus fruit in season (grapefruit, oranges, naartjies etc.)
Chop all the fruit into bite-sized chunks and pour lemon juice over to keep it fresh. Adding extra freshly squeezed pineapple juice or orange juice (when in season) will add extra juiciness and keep the fruit fresh if you’re making it in advance. Keep in the fridge.
SUNFLOWER DREAM PUDDING
Serves 2 to 3
3 bananas
1 cup sunflower seeds (soaked)
½ a ripe avocado
1 teaspoon flaxseed powder
Blend all the ingredients until it’s thick and smooth!
Garnish with sliced bananas, a sprinkle of sunflower seeds and a drizzle of honey if you like!
TWO-TONE TOFFEE MACA DESSERT
2/3 cup Chai tea (preferably non-caffeinated)
½ cup dates soaked (you can soak them in the chai tea – once it has cooled down a little from boiling to warmish/hot)
1 banana
1 tablespoon coconut oil
1 tablespoon psyllium powder or flax powder (optional)
Cinnamon to taste
1 heaped tablespoon Maca (seriously heaped)
1 tablespoon tahini (sesame seed paste)
Blend the chai tea, dates, banana, maca coconut oil, psyllium/flax and cinnamon all together.
Swirl in a big tablespoon of Tahini as you pour into the bowl
Put in the fridge to set!
MANGO MADNESS DESSERT
Take a ripe mango, place it in the deep freeze and give it a day to freeze.
When ready to eat take the mangoes out of the deep freeze and give them about 30 minutes to thaw and warm up a little. Hand them out! Super easy to peel after they’ve been frozen! Gnaw the mango ice-cream off of the pip.
MANGO CUSTARD
2 to 3 ripe mangoes (peeled and diced)
1 heaped tablespoon coconut oil (melted)
½ teaspoon vanilla powder/extract/ ½ vanilla pod (optional)
Blend the mango, vanilla and coconut oil until smooth and pour over your fruit salad or eat it plain!
CHOCOLATE SAUCE
2 tablespoons coconut oil
1 tablespoon raw chocolate powder (heaped)
1 tablespoon honey
Melt the coconut oil by placing the bowl in a container with hot water. Once the coconut oil is melted then mix in the honey and choc powder until smooth. Pour the sauce over your favourite dessert or person (with their permission) or eat as it is!