BODACIOUS BANANA BOWLS with STRAWBERRY SAUCE

Mmm. The best meals are the simplest. And evidently, in this case, the cutest to look at. JUST LOOK AT THIS... SO CUTE. Once you get over the adorable factor, you can eat this and realize that it's also outta-this-world-delicious-and-nutritious. Hyphen. 

This recipe is 100% fruit and 100% easy to make. You don't just have to use strawberries, I'm sure any berry would work beautifully. And you can use the sauce on more than just bananas! Whatever your healthy heart desires... go for it. Honestly, I have nothing else to blab about right now so I'll leave you with the recipe and a cyber hug. *HUG* 

BODACIOUS BANANA BOWLS with STRAWBERRY SAUCE

2 sliced organic bananas

1/2 cup organic strawberries

1 teaspoon coconut nectar (optional) 

1/2 teaspoon vanilla extract (optional) 

2 tablespoons dried mulberries 

Place the bananas and mulberries in a bowl. Put all the other ingredients in a blender and blend until smooth. Pour over your bananas and mulberries. Chomp. 

ULTIMATE RAW VEGAN ICE CREAM SANDWICHES: OH BABY

These shouldn't even be legal. I mean, look at them. This is food pornography at its most explicit. I feel like a criminal for sharing these dirty, delicious, temptuous photos with you but I will not back down. These must be in the public domain for all to enjoy. After all... they're good for you! As long as you don't start thinking about them while operating heavy machinery because I cannot guarantee you'll be able to stay focused. It's a dangerous world where these raw vegan ice cream sandwiches exist. 

Seriously though, these are hella tasty and - as always - super healthy. The ice cream is literally just bananas, the brownie sandwich is walnuts and dates, and the chocolate coating is full of super foods! CAN THIS SITUATION BE IMPROVED IN ANY WAY? The answer is no. Except with the addition of kittens, but this should be assumed at all times.

Your mouth is going to love this recipe, and your brain is going to love me for giving it to you (if it doesn't already).

I am using some unusual ingredients in the chocolate coating for this recipe because I was lucky enough to be sent some cool products from a fabulous company called Detox Your World. They sent me cacao butter (smelled SO GOOD), baobab fruit powder from the African monkey bread tree, pink Himalayan salt, and some lucuma powder which I'd been meaning to try. I used all these crazy nutritious raw foods in the chocolate and the result was outta this world. You're gonna have chocolate left over but when was THAT ever a bad thing? I'm not apologizing, folks.

My inspiration for these was this photo, which I saw on Tumblr (sometimes I throw my life away for a few hours on the internet, don't judge). Although I don't know what the recipe for it is, I am going to assume there's lots of white sugar, white flour, butter, and other refined, weird ingredients involved that I do not want entering my body/temple. I'm not tryin' ta preach here - I'm just saying that for example the pasteurized, concentrated breast milk from cattle doesn't get my mouth watering.  

I've said this before and I will say it again: I aim to use only whole foods in my recipes (with the exception of gently processed foods like cacao powder, coconut oil, etc.). I would not munch on white flour or baking soda while making cookies; but I do like to nibble on nuts and dried fruit while making raw desserts! It's all about dat consciousness, yo. I want and need to be comfortable with every aspect of what I am putting in my body because after all - it affects everyone. 

Let's eat stuff that tastes good, doesn't hurt anybody, and makes the planet happy. Holla. 

chocolate-covered ice cream sandwiches

Brownie:

1 cup walnuts or oats

1 cup dates

1 tablespoon cacao powder

1 teaspoon vanilla extract (optional) 

Ice cream:

3 frozen bananas

Chocolate coating (or use this recipe):

1/4 cup melted cacao butter

1 tablespoon baobab powder

1-2 tablespoons lucuma powder

1-2 tablespoons maple syrup or other preferred sweetener

2 tablespoons cacao powder 

Pinch of pink Himalayan salt (optional) 

To make the brownie: pulse the walnuts (or oats) into powder in your food processor. Add the dates and cacao powder and process until it all starts sticking together. Press half of this mixture into the bottom of small lined bread pan. This will be the bottom half of both of your sandwiches. 

To make the ice cream: blend the bananas in a high speed blender for a minute until they suddenly become a smooth, creamy, white soft serve mixture. Spread onto your bottom brownie layer then stick in the freezer until solid (a few hours). Press the remaining half of your brownie mixture on top of this then put back in the freezer.

To make the chocolate: whisk all the ingredients together until smooth. Pour into a tall bowl so you can dip as much of your sandwiches in as possible. Take out the bread pan from the freezer and take out the brownie/ice cream sandwich. Cut it in half. Stick popsicle sticks into each one and then dip in the chocolate coating. Throw them back in the freezer one last time so the chocolate hardens. They're best when you let them thaw for 10-15 minutes so the ice cream softens. 

BANANA ICE CREAM SUNDAE with CHOCOLATE SAUCE

I hope I made your mouth wet with these photos. Wink wink. Best part of this recipe is that it's incomparably healthier than the average breakfast. It's basically just bananas and a bunch of super foods like coconut oil, almonds, cacao powder, and mulberries. You can add whatever else you like (ideas: goji berries, coconut flakes, maca powder, fresh fruit, dates, etc.) I ate this for dinner. 

It's a beautiful world we get to party in. 

That's right. GIFs are happening right now. I saw them on this blog awhile ago and immediately realized how genius it was for food photography. A huge component of the appeal of food is texture! You can show it perfectly with moving images. Plus, they're really fun to photograph and put together. Besides, I know you like 'em.

I stayed home from school today because I think my mono might be coming back (I know - coming BACK... this isn't the first time I've suffered this throat torture) and figured I'd better rest to keep it maintained. Banana ice cream is the perfect soother because it's cold and creamy. Ahh. It helped me get through my last Mononucleosis bout.

Mononucleosis kind of sounds like a super power... Or is that just me who thinks that. I cannot explain my own cognitions. Moving on.

banana ice cream sundae with chocolate sauce

Ice cream:

3 frozen bananas 

Chocolate sauce:

1 tablespoon melted coconut oil

1 tablespoon cacao powder

1 teaspoon agave syrup or preferred sweetener

Toppings:

Almond butter

Mulberries

Anything else your heart desires

To make the ice cream: put the bananas in a high speed blender and blend until they become a creamy, fluffy, white soft serve ice cream. Nom. Scoop into a bowl.

To make the chocolate sauce: whisk the ingredients together. Drizzle over your ice cream along with the rest of your toppings. Time to spoon. 

double energy smoothie with pink & green layers

I got the idea for this smoothie from the magnificent Lauren over at Ascension Kitchen. The ingredients are basically the same as my regular smoothie recipe; all you're doing is keep some separate from others and layering them to make it look pretty. I had this after a gorgeous morning run/walk around Burnaby Lake, where I happily picked salmon berries and watched baby geese swim around.

double energy smoothie: serves one or two

Green layer:
2 cups spinach
3/4 cup frozen pineapple
1 banana
Water, as needed (around 3/4 cup) 

Pink layer:
1 cup frozen strawberries
1/2 cup frozen pineapple
1 banana
Water, as needed (around 3/4 cup) 

Blend each layer separately then layer them on top of each other in a glass. Slurp!

banana date nut shake {praise the heavens}

This one's a beaut. Easy, filling, energy-giving deliciousness all in the form of a milkshake!? Can life get any better? The answer would be no, except that I am going to continue my spree of Disney movies tonight with The Emperor's New Groove... that's really the only improvement that can be made here.

This shake was my dinner yesterday, before one crazy night in 'da club'. It kept me dancing and smiling until 4 am. Sometimes when I go out to party I will have a beer or a glass of wine, but often I'll just chug water the entire night. I sweat my booty off the whole time so keeping hydrated is mandatory! Anyhoo, no matter what you're or doing - or when you're doing it - this is an excellent THE BEST option for a snack, meal or sweet treat.

banana date nut shake: serves... me

2 frozen bananas 
1/2 cup dates (add according to your taste, I like things sweet)
1 tablespoon hemp seeds (optional)
1 tablespoon nut butter (optional)
Water or nut milk, as needed (1-2 cups probably)

Blend it all up. Feel free to add some cacao powder or whatever else you love. I like when there are chunks of dates in the shake because they are bite-sized happiness. Top off with cinnamon and nom it down. Or nom it up? I dunno. Just get it in you.

fruit + coconut ice cream cake with brownie crust

I am really loving coconut milk and frozen fruit as combination ingredients lately. If you're getting tired of it - I am sorry. But no need to fret, because summer is quickly approaching and she promises a fresh, local, always-changing variety of new produce each week at the farmers market. I am excited to be inspired every Saturday by the organic options available to make new raw food creations for myself, my family, friends, and you, of course! But for now - I must stick with frozen fruit, and coconut milk is an excellent pairing.

Thus, an ice cream dome cake appears. 

This recipe is very similar to my last one (fruit popsicles with coconut milk) but I added bananas to the ice cream part because... well, bananas. I ended up having extra room on the bottom of the cake so I improvised and added a brownie crust. It was a good idea. FACT: brownies are always a good idea. I also discovered that if you ever have extra raw brownie mix and you mix it with banana slices, your world will be turned upside down and angels will sing. 

True story. 

As with all my ice cream cake recipes - be patient and let your cake slices thaw before eating, it is so much better. Not only will you skip the potential numerous brain freezes, but the cake will also become creamier and you'll be able to taste the flavours more. Just for your information, this will be my last recipe for a little while because I have my final exams coming up, and I also have a bit of a project I am working on which I may or may not eventually tell you about. Much love. 

Stay cool and fruity. 

fruit + coconut ice cream cake with brownie crust:

Ice cream:

400 ml fresh raw coconut milk (or 1 can of store-bought) 

1/4 cup raw cane sugar (or preferred sweetener, to taste)

1 banana

Brownie crust:

1/3 cup walnuts

1/3 cup raw oats (or buckwheat groats for a gluten-free version)

2/3 cup dates

2 tablespoons cacao powder

Fruit:

Whatever fresh or frozen you have or like, about 2 cups

Prepare the cake vessel: find a bowl that can hold about 6 cups, or use a small dome cake pan and line it with plastic wrap, tin foil or whatever. I used a dome shaped colander and plastic wrap, it worked fine. Alternatively  you can just make this using a normal cake pan. Line the sides of the pan or bowl with your chosen fruit. 

To make the ice cream: blend all ingredients until smooth. Pour into your pan or bowl and put in the freezer until solid, about 3 or 4 hours. 

To make the brownie crust: put the walnuts, oats and cacao in your food processor and pulse until they become a flour. Add the dates and process until it starts to stick together. Press onto the "top" of your ice cream cake (it will become the bottom when you flip it later). Put in the fridge for about an hour to let everything set. Then carefully flip your cake onto a plate and take off your lining - voila! Decorate as you wish, slice, and let thaw before eating. 

just the bare fruit tarts

Get it? Just the bare fruit... just the bare truth... Haha? These are all fruit, all the time. the crust is nut-free, made from only dried dates, raisins and figs. The filling is banana cream and obviously the topping is simply sliced strawberries and kiwi. I added chia to the banana cream because chia is a rock star (or should I say... RAW star? Eh? Eh!? Alright fine, I won't). 

So if you are allergic to nuts or just don't like their fat content, this is the recipe for you! Plus it's super easy and since it includes fruit, it's also tons of colourful fun. I recommend getting organic strawberries - they are way tastier, and much better for the planet (and your own body). A documentary I watched recently reminded me of the importance of buying organic produce. It's called Queen of the Sun, and it discusses how honey bee populations are shrinking drastically largely due to the lack of organic plants they can use. Give it a watch! It's excellent and intriguing. 

Anyways. Fruit tarts. 

These are absolutely bursting with colour, flavour and life. I ate two of them all by myself while photographing  I've got a tough life, what can I say? Go ahead and use whatever fresh fruits you have, and top off with little goodies like cacao, goji berries, or coconut flakes. They are best enjoyed in the sunshine, with your friends family, and animal buddies.

Better yet - grow your OWN strawberries! I am hoping we get a better crop from our bushes this year, last summer we got a bunch of new strawberry bushes, so they take a while to get used to growing fruit. I am also looking forward to my goji berries to coming back! They are such a treat. Basically - fruit is the best thing ever, and I get to be surrounded by it when summer comes, thus I am extremely excited for summer. I am also extremely excited about all the GIFs I have been making.

berry fruit tarts with chia seeds: makes 3 tarts

Crust:
1/4 cup dates
1/4 cup raisins
1/4 cup dried figs

Filling: 
1-2 bananas
2 tablespoon chia seeds (optional) 

Topping:
3/4 cup chopped strawberries
3/4 cup chopped kiwi
Whatever else you want

To make the crust: put all the ingredients in your food processor and pulse until everything is in small pieces that stick together - don't process to much or it will get too sticky. Press into three lined tart tins. Put in the fridge. 

To make the filling: mush the banana with fork and then add the chia seeds. 

Assembly: take the crusts gently out of the tins. Spread the banana chia mix into the crusts and then top off with the fruit. Gobble. 

avocado banana chocolate milkshakes with vanilla bean coconut cream

I assure you, these WILL bring all the health-conscious and morally compassionate boys to the yard. What other kind would you want running around on your lawn anyway? The recipe is a rich, creamy, chocolate milkshake made with bananas, avocado and dates. I topped it off with whipped vanilla bean coconut cream and cacao nibs. It is actually perfection, and I don't take any credit - as per usual, this is all thanks to Momma Nature. 

If you don't like or have avocado, you can use this "milkshake" recipe instead. It basically just has more bananas and is equally delicious, in my humble opinion. 

I guess sometimes you just need to drink a giant whole food milkshake, not stopping to breathe, and fighting anyone who tries to steal a sip, then of course lick the glass clean afterwards... right!? I mean, it contributes to a healthy mind and body! Necessary pleasures are... necessary.

I WILL say that this recipe has a proud amount of fat - but don't run and hide from me just because I said that, okay? They are super healthy fats that your gorgeous bod needs to thrive. Just keep your other fat intake low on the day you eat this and you ain't got nuttin' to worry about. In fact - expect to see your skin and hair look a bit shinier. Coconut milk is mega awesome for you, and so is the mean, lean, green avocado.

avocado banana chocolate milkshakes with vanilla bean coconut cream: serves 3 or 4

Chocolate millshake or use this recipe:

1 avocado

1 banana

1 cup dates

1 large scoop Vega chocolate protein powder (or 2 tablespoons cacao powder + 1/4 teaspoon stevia)

1-2 cups vegan milk 

1-2 cups ice

Whipped coconut cream:

1 can coconut milk, left in the fridge or freezer overnight

Bean from 1/2 vanilla pod

1/8 teaspoon stevia 

To make the milkshake: blend all the ingredients until smooth, adding as much vegan milk and ice as needed to make it thick, creamy and cold. Adjust according to taste, then fill up 3 or 4 glasses.

To make the whipped cream: take the can out of the fridge - DON'T SHAKE IT! Open it gently and scoop off the solid fat that has settled on the top. Put it in your mixer bowl (I have a Kitchen Aid), or a normal bowl if you have a handheld mixer. Add the stevia and vanilla beans and whisk until stiff peaks form. Top off your glasses with it and enjoy the heck out of what you just made.