I just enjoyed some lovely cut up fruit and a green smoothie/sludge for lunch. Delicious! Oh, and I've found I have a "thing" for carob. I've been taking a tablespoon or so of carob and mixing it with a sprinkle of stevia and a splash of almond milk to a frosting-like consistency. It's probably an acquired taste, but I love it!
I realized I hadn't had banana ice cream since before the semester started, so I froze some naners and broke out the mini food processor. I really didn't expect it to work, but lo and behold, it did! I added a little carob and some agave for some extra sweetness, and it turned into this deliciousness:
In the mini food-processor; how cute!
What a spoonful of goodness right there...
Wonderful, right? Here's the super simple recipe.
Banana Ice Cream
Serves 1
Ingredients:
1 small to medium banana, cut up in chunks and frozen
1 TBL. carob powder
drizzle of raw agave to taste
optional: salt and vanilla (I would love to have added some, but I don't have any...boo.)
1. Throw frozen banana chunks in food processor and process until smooth.
2. Add in carob and agave and pulse.
3. Scoop out and enjoy!
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