My friend Kris made this and shared, and wow, it was so delicious, I had to try it at home. It’s so easy, I’m sure I’ll be making it often to satisfy my desire to have something sweet without any kind of added sugar or sweetener.
Roasting fruits and veggies brings out the sweetness.
You’ll need a few ripe bananas. The skin should have some brown spots but not be solid brown. A few is 3-6 bananas. I saved them in my refrigerator until I had enough.
Preheat your oven to 350. Peel the bananas and place on a sheet pan. For easy cleaning, use parchment paper under the bananas. Roast for 20 minutes. Remove from oven.
Place the roasted bananas into a blender. Add one can of full-fat coconut milk. (I prefer organic with no guar gum, which Trader Joe’s carries.)
Add 1/2 teaspoon vanilla extract. Blend to a consistent creamy texture. Pour into a jar or glass container and refrigerate for a few hours to help it firm up before eating.
You could sprinkle it with ground Ceylon cinnamon and/or cardamom for a little added spice if desired. It makes a delicious dessert, and it’s simple.
It’s a day off for me, which means no classes and nothing on my schedule until this evening. That’s rare in my life. Massage school is on break for a week. My program, 3 full days a week, is called “the intensive” for a reason.
I felt in need of an energy boost, so I just made myself a green drink. I made mine in a blender, not a juicer. I like the fiber! I’d love to get a VitaMix when it’s time. They’re so versatile (but expensive).
Into the blender went the following:
2 cans of coconut water
2/3rds of a peeled cucumber
half a bunch of Italian parsley
a bunch of kale
a stalk of celery
1 clove garlic
1 T turmeric powder
1 T spirulina powder
1 T maca powder
3 T flax-seed oil
1 T flax seeds
1 T hemp seeds
1 T chia seeds
pinches of herbs from my garden: spearmint, peppermint, rosemary, thyme, basil
All organic where possible. This makes enough for 5 or 6 servings.
It tastes pretty darn good (even for a green drink), if I do say so myself. I take that to mean that my body needs it.
I’ve learned not to put too much garlic in. And if I’d had fresh ginger root, I would have peeled and added it, but what I had was rather shriveled, more ready for the compost pile than consumption.
Not only do I feel virtuous for taking the time to lovingly create and consume this concoction, but the vitamins, minerals, essential fatty acids, enzymes, fiber, and the anti-viral/fungal/microbial/cancer, rebalancing, detoxifying, immune-boosting, energy-boosting properties of these ingredients will rejuvenate me down to the cellular level.
It’s very nice to do something for those hard-working cells that rarely get any credit!