Posts Tagged ‘Dessert’
This is one of my all-time favorite desserts-the hint of rum against warm bananas and cold vanilla ice cream is simply exquisite! Banana liqueur is often used in many a banana foster recipes but I try to avoid liqueurs as much as possible as they often contain additional refined sweeteners. Make sure to choose a vanilla ice cream that is free of additives and preservatives, and that is sweetened naturally with agave syrup, evaporated cane juice, brown rice syrup, or the like.
Ingredients:
- 2 tablespoons unsalted organic butter
- 1/4 cup light muscavado raw sugar
- pinch of fine sea salt
- 1/2 cup rum
- 2 ripe bananas, split and halved
- 4 scoops vanilla ice cream
Directions:
Heat together butter, raw sugar, and salt. Whisk until smooth. Once mixture starts to bubble, add rum OFF HEAT. Return back to heat, bring to a boil, and then simmer until reduced by 1/3. Add in bananas. Spoon over sauce and let cook for 3 to 4 minutes. Spoon over sauce intermittently during this time. Pour over ice cream and enjoy!
Quinoa is a superb source of protein for vegetarians. This lovely red quinoa works well as a breakfast item-much like an oatmeal porridge. Here I’ve spiced it up with some warm Indian spices and added some fresh fruit for both brightness and as an acidic element to cut through some of the coconut cream.
Ingredients:
- 5 tablespoons coconut cream
- 1 teaspoon green cardamom seeds, lightly crushed
- 1 teaspoon fennel, lightly crushed
- 1 and 3/4 cups red quinoa, rinsed
- 1/2 cup light raw muscavado sugar
- Berries and banana, for garnish
Directions:
- Heat coconut cream. Add spices and cook for 10 seconds. Add quinoa and cook for 30 seconds. Add about 3.5 cups of water. Bring to a boil and then simmer until quinoa has absorbed all the water, about 15 minutes.
- Take off cover and add raw sugar. Keep stirring until mixture thickens slightly. Top with plenty of berries and bananas. Enjoy!
Traditional ice cream is typically made with half and half and/or heavy cream. Here I used whole milk and also replaced the refined white sugar with raw turbinado sugar. While it is nearly impossible to maintain the consistency of soft-serve ice cream (or any type of ice cream for that matter) in the home freezer over-night, it is best to serve this ice cream right away. This recipe makes a large batch of ice cream “batter” which can be kept in the fridge for up to a week until ready for use in the ice cream machine so it can be made in batches. Making ice cream at home is not only a fun activity, it allows you to control the ingredients you put in-in this case only 5!
Ingredients:
- 10 cups organic whole milk
- 1.5 cups raw turbinado sugar
- 4 tablespoons corn starch
- 1/2 teaspoon xanthan gum
- 3 tablespoons pure vanilla extract
- 1 tablespoon cardamom powder
Directions:
- Bring 9 cups of milk to barely a simmer.
- Meanwhile, blend together one cup of the remaining milk with the raw sugar, corn starch, xanthan gum, and vanilla until smooth. Set aside for a few minutes.
- Whisk in corn starch mixture when milk comes barely to a simmer and keep whisking until milk mixture is slightly thickened. Turn off heat and stir in cardamom powder.
- Let cool to room temperature and store overnight to chill. Pour chilled ice cream mixture into ice cream maker (use only as much as needed for the day and store the rest in the fridge for later in the week) and churn until you get a soft-serve consistency. Enjoy immediately!
