Chocolate & Banana Nice Cream 🍨

“My guilty pleasure recently has been Ben & Jerry’s The Tonight Dough” our early morning client mentioned. “I think I need to break up with it though. I love the flavor but I don’t like how it makes me feel afterwards.”

We get it. Sometimes the foods we love taste good on the tongue and then hit us a bit later with a painful stomachache or bloating. Since we are on Team Ice Cream, we have learned to find, and make, better options.

It may be late summer, but it’s never too late for ice cream, in our humble opinion. What’s even better is when the ice cream loves you back – and for clients with lactose-intolerance or dairy protein sensitivity, or those who just want a healthier option, this is a recipe for you.

Oh, and for those of you who remember Smucker’s Magic Shell – you can have your own chocolate syrup that transforms into a crispy topping. Ready, set, let’s make!

Ingredients

1.5 bananas (ripe bananas are sweeter)

1/4 cup cashews

1/2 tbsp of maple syrup (optional)

3/4 ounce of chocolate (a few squares, depending on the brand)

Dash of sea salt

Instructions

Peel the ripe bananas and stick them in a bag and into the freezer. It will take about 12 hours for it to fully freeze, so this will either have to be planned in advance or keep a nice stock of peeled bananas for when the craving strikes. Stick chocolate pieces in a double boiler to melt down. When the bananas are frozen, put them into the blender along with cashews, and maple syrup. Blend until smooth, crystalline consistency. Transfer to a bowl and carefully pour melted chocolate on top. Sprinkle a dash of sea salt and enjoy this decadent dessert!

Watermelon-Lemon Electrolyte Drink

This post contains affiliate links, meaning, at no additional cost to you, we will earn a commission if you click through and make a purchase.

Summer’s heat demands a refreshing drink and our Watermelon-Lemon Electrolyte Drink delivers! Why bother with a sugary sports drink when you can get your minerals in this refreshing and beautiful beverage?

Plus, electrolytes- it’s what plants crave.

This post contains affiliate links, meaning, at no additional cost to you, we will earn a commission if you click through and make a purchase.

Prep time <5 minutes

Ingredients
Watermelon, cubed
Lemon, sliced
Mint sprig, fresh
Rosemary sprig, fresh
1/2 teaspoon of sea salt (Celtic or Himalayan)
2-3 tablespoons honey (we used raw)
Pure, filtered water to fill the container
16 drops trace mineral (i.e. Concentrace), optional

Instructions
Place watermelon cubes, fresh sprigs of mint and rosemary in container. Add sea salt and honey, then fill to brim with pure water. Allow flavors to meld a bit and enjoy immediately or store in fridge until at desired coolness. Keeps in fridge for about 1-2 days. Use: sip during workouts or long days in hot weather.

Recipe: DIY Almond Milk

Have you read the ingredients label for almond milk? Eek! It’s not just almonds and water, kids. Take a look at this common, unsweetened version:

Ingredients: almond milk (filtered water, almonds), calcium carbonate, sea salt, potassium citrate, carrageenan, sunflower lecithin, natural flavor, vitamin A palmitate, vitamin d2 and d-alpha-tocopherol (natural vitamin e).

Pshaw. Who needs all those additives? Here’s how to make your own. It’s easy, I swear.

Yields: half-gallon of almond milk

Ingredients & Equipment
1 cup raw, organic almonds
8 cups of water
1/2 tsp. sea salt
Strainer & cheesecloth
Blender
Optional: pure vanilla extract and/or natural sweeteners like stevia and maple syrup

Instructions

1. Soak almonds in 2 cups of water and salt for at least 3 hours or overnight.
2. Toss in a blender with 8 cups of water and run on high for about a minute, until it’s creamy and frothy.

3. Pour 1 cup of almond mixture through double cheesecloth-lined strainer and then use cheesecloth to squeeze into a large bowl. Repeat until all almond mixture has been transferred to bowl.

Note: keep the almond ‘pulp’ and use it to make gluten-free almond flour or for smoothies. It would be a shame to throw this out.
4. Optional: for sweetened milk, put liquid back in the blender and add preferred sweetener (above).
5. Pour liquid from bowl into large jug or containers.

Lasts about 6 days in the fridge. Product will naturally separate; just shake it before serving.

Recipe: DIY Electrolyte Replacement Drink

photo source: uk.thebar.com

This post contains affiliate links, meaning, at no additional cost to you, we will earn a commission if you click through and make a purchase.

Prep time: < 5 minutes

Ingredients
1 orange
2 lemons
8 cups pure, filtered water
1/2 teaspoon of sea salt (Celtic or Himalayan)
2-3 tablespoons raw honey
16 drops trace mineral (i.e. Concentrace), optional

Instructions
Blend peeled orange and lemons along with all other ingredients, adding sea salt and/or trace minerals to taste. Keeps in fridge for about a week. Use: sip during workouts or long days in hot weather.

Recipe: Raspberry Coconut Ice Cream

Like so many delicious moments, this recipe combines some favorite foods and makes a healthy alternative to a craving for traditional ice cream. This recipe is dairy-free (gluten-free, vegan) and a cooling treat on a warm day! Try it on top of the Ultimate Black Bean Brownies for true decadence!

Prep time: < 5 minutes

Ingredients:
1/2 can coconut milk (about 7oz)
1 1/4 cups red raspberries, frozen
1 banana, frozen
1/4 cup cashews
1 tbsp maple syrup
1/2 tsp vanilla extract

Instructions:
Put all ingredients into a blender and have at it!

Recipe: Kale Chips

Source: blog.paleohacks.com

Ingredients

1 bunch of kale
1-2 Tbsp of olive oil
1/2 tsp sea salt

Instructions

Pre-heat the oven to 350 degrees; put parchment paper on baking sheet. Remove the stems from the kale and tear the greens into chip-sized pieces. Rinse kale and thoroughly dry (a salad spinner helps). In a bowl, drizzle kale with olive oil and sprinkle sea salt. Work the leaves in your hands to cover both sides of kale leaves in a thin layer of oil. Bake kale pieces for about 5 minutes, then turn over and bake another 5 minutes. It will take about 8-10 minutes total and the pieces should be crispy, not burnt…so keep your eyes on them. Enjoy!