Sunday, April 21, 2013

Banana Cream

Michael Pollan on the importance of cooking…

  “Cooking is probably the most important thing you can do to improve your diet. … We do find time for activities we value, like surfing the Internet or exercising,” says Pollan. “The problem is we’re not valuing cooking enough. Who do you want cooking your food, a corporation or a human being? Cooking isn’t like fixing your car or other things it makes sense to outsource. Cooking links us to nature, it links us to our bodies. It’s too important to our well-being to outsource.”

I LOVE this quote because no matter what you eat or what diet you follow, everyone can learn from Mr. Pollan's advice. It reminds me why I make time for cooking and why you should, too! :)

Onto Banana Cream! This is my ice cream substitute. Easy, quick, and good!

*This is why you should always peel and freeze your overly ripe bananas and not throw them away. You can use them for smoothies and banana cream*

Ingredients (serves 2-3)

4  VERY ripe frozen bananas (it works best if bananas have been frozen for at least 24 hours)
1/2-1 cup of non-dairy milk
stevia to taste (1-2 packets)
1 tsp vanilla extract


Cut frozen bananas into thirds and place in a food processor or high powered blender. Add 1 stevia packet and vanilla. Slowly add in milk 1/4 cup at a time. Begin to process until a soft serve ice cream consistency is reached. Add more milk as needed to reach a smooth consistency. You may need to stop processor to scrape down sides and taste cream to see if you need to add more sweetener to suit your tastes. Enjoy!

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