Toasted Coconut Banana Marshmallow Tartufo

I remember when I was little I told my Dad I had a genius idea. "Why don't people sell individual scoops of ice cream you can eat just like that!" After hearing this he took us to a "surprise" location. It was an italian cafe that sold little tartufos in packages. Ok ok, I get the message, geez!

I am going a little bananas over this marshmallow root powder from Mountain Rose Herbs. I just can't stop using it! The powder gives the ice cream a marshmallow-y flavour which goes so well with the toasted coconut and it keeps it from getting too hard in the freezer. 

2 bananas (frozen and sliced)

1/3 cup full fat coconut milk

3 tbsp brown rice protein powder (I used vanilla flavoured)

1 tbsp marshmallow root powder

1 cup of unsweetened, shredded coconut, toasted

*To toast the coconut, just put coconut shreds in a frying pan over medium heat and stir constantly until it turns a golden colour.*

Blend the bananas and coconut milk in a food processor. Stir in protien powder and marshmallow root powder, place in a tupperware container and freeze for about 1 hour. Remove from the freezer and stir up. You will notice it is a lot more thicker. Scoop out ice cream with a spoon and use another spoon to smooth it out. (You could also use one of those nifty ice cream scoopers that scrapes the spoon for you). Slip into the toasted coconut and coat evenly. Repeat until you have no more ice cream. Freeze for another 2 hours. Enjoy!

Makes about 8

coconut nesting

Close up coconut

tartufo piece...

Should I eat it?

Or smash it!

Hot Chocolate Mousse w/ Marshmallow Root Fluff

So awhile ago we were given a credit for Mountain Rose Herbs and we could pick whatever we wanted to review. Being the adventurous one I chose marshmallow root powder. I thought, hey! Maybe I can make my own mallows! Believe it or not, it actually worked! I couldn't believe it! You guys probably don't believe me but I swear it has the exact same texture as marshmallow fluff. Obviously it would taste more like it if you added actual powdered sugar, but we're sticking with stevia for health purposes. You seriously have got to get your hands on some of this magical powder. Marshmallow fluff still lives!

To celebrate this new discovery, we made a "hot chocolate mousse"

Chocolate Layer:
1 avocado
2 tbsp carob
1/4 cup + 1 tbsp coconut milk or water
about 8 drops stevia

Marshmallow Layer:
1/3 cup full fat coconut milk
1 - 2 tbsp marshmallow root powder (depending how thick you like it)
8 drops stevia

Blend chocolate later in a blender or food processor. Layer on the bottom of a glass jar or bowl. Mix together marshmallow layer by hand. Layer on top of chocolate mousse. Top with cacao nibs or chocolate sauce.

Dessert time!

Marshmallow fluffer

I'm trying to prove to you how legit this fluff is...close up!

The main ingredient

Juice Pulp Veggie Burgers + Blueberry-Kiwi Swirl Fro-Yo

So I always seem to have a surplus of juice pulp in the fridge and it's such a shame to put it to waste, so I made these amazing veggie burgers with a base of juice pulp (kale, celery and carrot), mushrooms and ground almonds! So they're grain-free for anyone cutting grains from their diet.

You need:

1 cup juice pulp
1 cup aduki beans (or black beans, or any other bean for that matter)
2 tbsp tahini
2 tbsp tamari
1 cup finely chopped mushrooms (I used 6 mini portobellos)
1 1/3 cup ground almonds
1 1/2 tsp ground cumin
1/2 tsp smoked paprika
salt and pepper
1/4 cup of water (add more water if it needs a little help processing)

Blend up the beans until smooth add in juice pulp, mushrooms, tahini and tamari. Blend until smooth. Add in ground almonds (almonds should be roughly ground). Add in spices and stir until combined. Form into patty shape (You'll get about 10 small burgers or 7 big ones). Bake in a 350F oven for 25 minutes. Top with avocado and paprika!

Nutritionals

So much texture!

These turned out amazing! So moist and flavourful, like a good veggie burger should be!


And check out this awesomely cooool blueberry-kiwi swirl frozen yogurt. Here's the breakdown:

frozen blueberries + 1/2 avocado + stevia = blueberry fro-yo = X

2 frozen kiwis + 1/2 avocado + stevia = kiwi fro-yo = Y

X + Y = Blueberry-Kiwi Swirl!

Frozen Tahini-Banana Bites + Sunbutter-Tamari Salad Dressing

We have two recipes for you today! Both are painfully simple and use the painfully cheap tahini and sunflower seed butter. We have been loving bananas + tahini ever since seeing it on Pure2Raw. It's such a good flavour combo. You wouldn't think by the sounds of it, but you just gotta try it! 

Bananas and tahini with cinnamon, coconut and quinoa puffs

Knowing the flavours work so well together I made a frozen treat using only a few simple ingredients. And it came together so quickly, making more time for munching!

What you need:

1 banana, frozen and cut into slices

2 tbsp tahini

2 tbsp coconut oil

4 drops of vanilla stevia (optional)

Sesame seeds (optional) 

Gently heat up the tahini and coconut oil ( just until the coconut oil melts, make sure the mixture stays room temperature). Dip slice of banana in the tahini/coconut oil and flip over to coat evenly. Scoop out with a fork and place on a piece of parchment. Sprinkle with sesame seeds. Repeat with the rest of the banana slices. Store in the freezer or the fridge (if you have sensitive teeth lol) until the outside shell is firm. 

Now for the second recipe. It's the easiest asian-inspired salad dressing ever! I don't usually make oil-vinegar dressings just because I prefer creamier dressings. I've always used tahini to make creamy dressings, but never thought to try sunbutter! And it worked so well! All you need is:

2 tbsp sunflower seed butter

2 tsp tamari

5 tbsp water

Mix together until totally smooth. Drizzle over salad!

Arugula, grated carrot, avocado, sauerkraut, lightly steamed broccoli, cucumber, dulse flakes, sesame seeds, hemp seeds, Sunbutter-Tamari Dressing

No salad is complete without avos

Sesame!

This is definitely a restaurant worthy salad. Mmmmm!

Here's some other dressings/sauces made with tahini that we love:

Pumpkin "Cheez" Sauce

Miso-Tahini Sauce

Smokey Tahini Dressing

White Tahini Cheez Sauce

Juice Report: 

Cucumber, Celery and Kale = Surprisingly delicious

Carrot + Celery + Grapefruit = Surprisingly Yucky