It’s safe to say that summer has arrived despite the long delay! And when I think summer, I think icey treats! Who doesn’t love a nice big bowl of ice cream on a hot summer day? Since summer has now arrived, let’s enjoy this summer treat we have all loved since we were kids. As I am focusing on family nutrition, I love to create recipes I know would work for kids and families on a busy schedule. This is such an easy recipe and takes about 5 minutes to make!
Remember quality is key here, raspberries and bananas are heavily sprayed fruits, so buying organic from your grocery store or from a local farmers market is important. As stated on EWG’s (Environmental Working Group) site, raspberries were ranked 27th and bananas were ranked 32nd on pesticide residue levels.
Frozen fruit is great to buy! Some companies use what’s called flash freezing where they pick the fruit at its peak ripeness and then freeze almost immediately. Check for packages that say ‘picked and flash frozen within 4 hours’ and make sure to check the ingredient label for any added sugars. Freezing that quickly after being picked will preserve and trap the nutrients at its most optimal level so your body can enjoy the benefits it needs and deserves.
What’s so good about raspberries and bananas anyways? Well, bananas are high in potassium as well as vitamin B6. Also, the vitamin C and manganese content found in bananas provide antioxidant protection against free-radical damage. Also, this delicious fruit is high in fibre! Raspberries include phytonutrients such as ellagic acid and flavonoids such as quercetin and kaempferol. They also contain anthocyanins, which give rasberries their deep red colour among countless other health benefits.
Raspberry Banana Ice Cream
Healthy Homemade Ice Cream
- 2 organic frozen bananas
- 1 cup of organic frozen raspberries
- 1 tbsp. maple syrup
- 1 tbsp. unrefined coconut oil
- Throw all ingredients into a blender.
- Blend until smooth or desired texture is reached.
- Using an ice cream scoop, scoop three large servings of ice cream into a bowl.
- Sprinkle any desired toppings such as walnuts, almonds, pine nuts or cacao nibs (optional).
- I enjoyed my ice cream as is, without any added ingredients on top and it was delicious! However, feel free to add nuts in order to add some protein to complement the quality fat and fibre in this tasty little treat.
Holistic Wellness https://holisticwellness.ca/
• The World’s Healthiest Foods, George Mateljan
• Environmental Working Group, Shopper’s Guide to Pesticides in Produce, http://www.ewg.org/foodnews/list.php#
Valentines Day treats do not need to be unhealthy.
Avoid the unnecessary sugars, unhealthy fats, and poor quality chocolate (cacao is the way to go!) and make your valentine something sweet in your own kitchen!
I love this recipe (adapted from Doug McNish Eat Raw Eat Well cookbook). It’s loaded with heart healthy fats (bonus…February is heart health month!), tons of minerals from rich cacao powder, and lots of antioxidants from sweet raspberries.
It’s simple to prepare and chances are they won’t last long!
Raspberry Cacao Hemp Hearts
1.5 cups shelled hemp seeds (soak for 30 minutes, discard water)
2 cups organic raspberries (I used frozen)
1 tbsp chia seeds
1/2 cup raw cacao powder
1/3 cup maple syrup
1/4 cup filtered water
1/4 cup melted coconut oil (melt over low heat till liquid)
In a blender or food processor, combine hemp seeds, raspberries, cacao powder and maple syrup. Blend until smooth. Add water and coconut oil and continuing blending until smooth. Spread into a baking dish and freeze for 1-2 hours. Remove from freezer and let sit for 10 minutes to bring to room temperature. Cut into squares or hearts using a cookie cutter.
Looking for other Valentines Day recipe inspirations?
I’ve got you covered!
Check out my:
Chocolate Lover’s Massage Butter
Dark Chocolate Goji Bark
Almond Butter Cups
Happy Valentines Day 🙂
‘Tis the season for blueberries! And boy do I love blueberries!
I’ve got pints galore of these blue little gems stocked up in my fridge. From pancakes, to muffins, salads and smoothies, I add these antioxidant rich berries to just about anything!
Blueberries are ranked as having the highest antioxidants among most fruits and 1 cup serving can provide a serious nutritional disease preventing boost! In fact, blueberries can help to improve memory and boost cognitive function. Plus they are great for your eyes, heart and skin- helping to keep those wrinkles away!
I decided I needed a sweet treat the other night and couldn’t resist whipping up a simple and delicious berry crisp! I added in raspberries to the mix (another berry you’ll always find stocked in my frozen) to give this treat an extra antioxidant boost!
Loaded with vitamin C and quercetin, red raspberries are great to have on hand this time of year as they help to diminish the release of histamines, which helps to minimize allergic reactions!! So for all of you suffering with environmental allergies this time of year, get yourself some of these delicious berries!
This dish is great for dessert or even better for breakfast topped with mixed nuts and seeds and some fresh almond milk!
Now….let’s get cooking!
Cinnamon Berry Crisp
3/4 cup wheat free oats (I use Bob’s Red Mill)
1/4 cup coconut flakes
2-3 tsp cinnamon (or more if you like)
2 tbsp dried cherries (optional)
2 tbsp coconut sugar or sucanat
1/4 cup softened coconut oil
1 cup blueberries
1 cup raspberries
Preheat oven to 350. Combine topping ingredients in a bowl and mix well. Add berries to a baking dish and pour topping over berries. Bake for 30 mins, or until you’ve reached your preferred ‘crispness’ of oats. Serve alone, or on top of coconut bliss ‘ice cream,’ like I did!!
Health & Abundance,