Ice-Cream and Giggles

The traditional poached pear is a pear simmered in a sugar syrup. I personally think pears are sweet enough, but poaching is a good way to infuse the pear in various flavours, and to take your breakfast up a notch or two.

Cooking: 25 minutes.

Serves 1.

For the poached pear:

You will need:

1 pear
1 1/4 cup water
1/2 cup orange juice
3 tbsp natvia sugar free baking sugar
1 tsp cinnamon

Method:

1. Bring the water, orange juice, sugar and cinnamon to boil in a small saucepan. Then turn down to medium/low heat, put in the pear and let simmer for around 20-25 minutes, turning the pear over occasionally.

For the breakfast oats:

1/2 cup rolled oats
1/2 cup unsweetened almond milk
1 tsp cinnamon
1 tbsp maple syrup (optional), or add a banana to sweeten.

Method:

1. Mix all ingredients and let soak. I like to let mine soak overnight.
2. If desired, warm up oats in a microwave or saucepan, and top with pear and other berries.

Okay, so the title kind of of super long, but it really does capture what this recipe is all about: raw vegan and gluten free chocolate tarts, covered in blueberry sorbet and topped with strawberries and banana, and more chocolate sauce. It is also refined sugar free. Delicious, I know. I made this during a breakfast experiment (I am trying to incorporate fully raw meals into my diet), and it is so yummy, I had to share it here! However, I wasn't taking progress shots like usual, because it was an experiment, so not only is some of the measurements a little vague, but I only have the one iPhone photo, so I hope that's okay!

Makes 4 chocolate mini tarts, approx. 20-30 minutes to make.

You will need:

For the chocolate tart:

5 pitted and soaked medjool dates (soak in warm water for 5 minutes!)
1 large handful of almonds
1 tbsp cacao powder
1 tbsp maple syrup

1. Combine all ingredients for the tart in a food processor until sticky and forms a ball.
2. Between two sheets of non-stick baking paper, roll out the dough with a rolling pin until around 5 mm thick. Using a large circular cutter, cut out 4 mini tarts. You might need to cut two, roll dough back together, and start again.
3. Place these tarts on a plate and in the fridge until ready.

For the blueberry sorbet:

1 large handful of frozen blueberries
1-2 tbsp water/coconut water

1. Combine blueberries in a food processor with water, add more water as needed. Scoop out into a bowl and place in freezer until ready to serve.

For the chocolate sauce:

approx 2 tbsp maple syrup
1 tbsp cacao powder

1. Place maple syrup in a small bowl. Slowly add the cocoa powder and mix until it reaches a smooth consistency. You might not need all the cocoa powder.

Assemblage:

4 chocolate tart bases
blueberry sorbet
3 chopped strawberries
1 chopped banana
chocolate sauce

1. Place one large spoonful of blueberry sorbet on top of each tart base.
2. Layer the strawberry pieces and banana on top of the sorbet.
3. Coat with chocolate sauce!
5. Serve!

Raspberry and banana, in well, anything, is one of my favourite combinations. The sweetness of the banana balances out the sometimes bitter or sour flavour of the raspberry, creating a perfectly balanced taste. This recipe is quick, easy, and is one of those ice-creams that can be served for breakfast or for a perfectly healthy snack. You only need two ingredients, and can top it with anything you like! So why should you make this (if you weren't already convinced):

It's healthy
Only two-ingredients
Easy
Raspberries are high in vitamin C and anti-oxidants
High in potassium
Great for an energy boost!
Delicious
It looks like fairy-floss! (a real deal breaker, I know)

Serves 1-2 people, approx 5 minutes to make.

You will need:

2 large frozen bananas (peeled and frozen overnight)
3/4 cup of thawed raspberries (they need to be thawed and juicy!)

+ desired toppings (I served mine with extra raspberries, chia seeds, buckinis and coconut flakes).

1. Combine ingredients in a food processor.
2. Serve! (too easy, right?) I prefer mine as a soft serve, but you can place in the freezer for 30 minutes or longer to harden it up.

After only 46 posts, I have realized I have failed to post the most basic ice-cream recipe in the world: banana ice-cream. Now, if you are already a vegan, I am sure you will already have been initiated into the wonderful world of banana ice-cream: simply frozen bananas mixed in a food processor until smooth. Most of my recipes are actually based off this simple recipe: I just add things to mix it up, such as passionfruit or blueberries. Anyway, I wish to make a point of posting it, because it is a great breakfast alternative, and one of those recipes you can make everyday and not feel guilty about it. So why should you make good ole' plain banana ice-cream? Not only is it:

Creamy
Fluffy
Easy
Yummy

...but bananas are also a great way to start your day, full of energy, high in potassium and have been proven to help combat depression. Woke up on the wrong side of the bed this morning? Have some banana ice-cream! I really love it, as you can treat it like yogurt, in the sense you can add all the toppings you desire, such as raspberries, coconut, cacao nibs, muesli, nuts... Plus, it is only of those guilt-less treats, that you can have for breakfast or and dessert! And it is so versatile, it really is THAT fabulous.

You will need:

3 frozen bananas (peel and place in freezer the night before to make it easier)

1. Combine in a food processor until smooth. Typically, the bananas will go crumbly then start to go smooth. Serve!

I love ice-cream (can you tell?). And considering most of these recipes are super healthy, why not try having these ice-creams for breakfast? Considering I haven't done a "proper" post for strawberry ice-cream with a banana base, I thought today I would demonstrate how you can incorporate ice-cream as a breakfast alternative; bananas and strawberries aren't exactly a terrible food to eat, and bananas are great for the morning as it has that energy to sustain you throughout the day. The effort involved probably calls for a weekend breakfast, I mean, when you have to get up at 6am for work or uni on a weekday, who has the time to get that food processor out, combine the ingredients and maybe wait 30 minutes for the ice-cream to harden in the freezer before you even consume it? If I am honest, most days I am running out the door with a thermos in my hand and toast in the other. Also, if I am super honest, I had this recipe for lunch instead of breakfast! Ice-cream for all meals of the day, yes please!

You will need:
2 frozen bananas
6 or more strawberries (I used 6 as that is all I had left!)
1 tbsp almond milk

1. Combine all the ingredients in a food processor. If it won't mix, add a dash more almond milk until it does. If you are feeling fancy, why not add some protein powder, maca powder or any other super-food powders out there!
2. If you feel the mixture is too sloppy, put in a bowl, cover with glad wrap and place in the freezer for 30 minutes. If you think it is perfect, serve up!
3. If you are having this as a breakfast, why not add some muesli, chia seeds, buckinis and goji berries? I layered mine with rolled oats, buckinis, then the ice-cream, more buckinis, chia seeds and then a strawberry on top.