Saturday, April 24, 2010

banana ice cream for breakfast

IMPORTANT NOTE: I now have an email address, which you guys can write me at. If you have any questions, if you'd like to see a post on anything in particular, if you want to send me photos of your versions of my recipes, or if you just want to say hi, email me: SeleneAtVeganlicious @

I'm pretty excited these days because it's finally MANGO SEASON! Yes, I don't think about the year in terms of winter, spring, etc.; I think about it in terms of what fruits and veggies are seasonal. Winter would be unbearable if it wasn't for clementimes and pomegranates. Spring brings mangoes (another reason it's my fave time of year), summer is about the berries, fall is for the apples...TNT, an asian supermarket, was having a special on them and we got a huge case for $7.99! So I've been having mangoes everyday for my morning and afternoon  snacks.

I'm also excited these days because I have just discovered the most amazing breakfast ever: ice cream! One of my favourite things about eating raw is that it's perfectly acceptable to have dessert for breakfast. I've had chocolate mousse, cashew cheesecake, and now ice cream. Today I had chocolate, but I've been also having my fair share of vanilla.

How is this possible??? You ask, in awe but also confused (and maybe a little concerned, if mom, you're reading this post). THROUGH THE WONDER OF BANANAS!! You may have noticed in your smoothie making expeditions that throwing a bunch of frozen fruits into the blender makes it super thick and creamy. Well, it's the same principle! Little trick I've learned to get things blending smoothly: cut your banana into slices before freezing.

Vanilla ice cream
1 banana, sliced and frozen
1 Tbsp hemp seeds
1/2 tsp vanilla extract (or just throw some seeds from a vanilla bean in there)
1 tsp agave (this is very optional for vanilla. Bananas are super sweet on their own and don't really need this.)
1/2 Tbsp water or nut milk (to get things going)

Throw in a blender or food processor (I'm using a magic bullet). Blend until thick and creamy. You may need to stop halfway through and stir a bit to keep the frozen pieces on the bottom. Don't overblend as it'll get too soft (though you can firm up for a bit in freezer if it does). When done, the texture will be smooth and creamy like soft serve ice cream. Yum!!

Chocolate ice cream
Vanilla ice cream ingredients (here you will need the sweetener as the chocolate powder is bitter)
1/2 Tbsp raw cacao powder

Follow the same instructions as above.

Enjoy having a delicious breakfast and the look on the faces of your non raw vegan friends and co-workers when you tell them you had ice cream for breakfast!

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