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Blueberry Nana Ice Cream

13 Mar IMG_2166

Spring has finally arrived, and it feels like summer in L.A. It’s time for bike rides, long walks at the beach, laying in the sun and ice cream.

Most ice creams are made with dairy and tons of sugar and artificial colors and flavorings. This recipe is very healthy, since its main ingredient is frozen banana. No added sugar, and no dairy. 

Kids will love it and adults too! They will never guess they are eating homemade awesomeness.

Ingredients 

6 frozen very ripe bananas (the riper the sweeter), slice before freezing 

1 pint fresh blueberries (or frozen)

Method

Place the sliced frozen bananas in a food processor or really good blender such as Vitamix or Blendtec. I use a Cuisinart food processor and it shakes as if it is about to take off, but I hold the base tightly. 

If you choose to use a blender, or your food processor is not very good you might have to any a tiny bit of liquid such as water, coconut water, fruit juice or any milk you prefer.

Pulse until it starts to become creamy and add the blueberries. Pulse again until it reaches a smooth texture, being careful not to over process it.

Choose the topings of your liking and Voilà. You can use cacao powder and nut butter, coconut and lime, just be creative and make your favorite Nana Ice Cream.



If you make a big batch, store in the freezer and leave it at room temperature for ten minutes before you eating. I like to put mine in small glass containers with lid so it’s already portioned and ready to be eaten.

Bom Apetite!

Beet Hummus Dip

31 Jan BEET dip

This is one of my favorite Dips, and it is always a crowd-pleaser. Another great addition to your healthy yet delicious Super Bowl Appetizers. It is the perfect Dip for Crudites, or whatever your heart desires (awesome as a sandwich spread, too).

3 large garlic cloves, peeled*

2 cups cooked Garbanzo Beans, (or 1 15.5 oz can, drained)

1/3 cup Tahini (sesame seeds paste)

1/3 cup fresh lemon juice

1 cup roasted Beet Roots (or pickled Beets)

1 tbsp Unfiltered Cold Pressed Olive Oil

Salt and Pepper to Taste

Method

1) Using a Vegetable Scrub, scrub the outside layer of the Beet Roots to remove the brownish, tick part. Don’t peel it, specially if you are using organic Beets, a lot of the nutrients are in the peel. Pat dry, cut into same size pieces so they roast evenly ( about 4 pieces per Beet). Place them in a sheet pan lined with parchment, sprinkle salt, pepper, and rub olive oil on them. Place at pre heated oven at 375F for about 45 minutes. Let Beets cool until they are warm.

2) In a Food Processor, add the Beets, Garlic, Garbanzo Beans, Tahini, lemon juice, garlic, and salt and pepper to taste. Pulse, scraping the bowl until it becomes a smooth paste.

3) Transfer to a bowl, cover and refrigerate for about a week. Can be made one day ahead, in fact the flavors will marry and it will taste better if made the day before.

* Garlic can be roasted unpeeled together with the Beets for a more subtle garlic flavor. If you don’t mind a strong garlicky flavor, go ahead and add it peeled and raw to the food processor

BEET dip

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