I am not going to claim this 'nice' cream is better than full-fat, rich vanilla ice-cream. It is however delicious, chocolate-y, rich and sweet. It is great for after the gym, as a dessert or even breakfast. Plus it dulls the chocolate craving. Yes, you can now have a guilt-free ice-cream for breakfast. It is incredible how the frozen banana makes such a perfect soft-serve consistency. This 'nice' cream is also dairy free meaning you can serve it to all your vegan and lactose intolerant friends! This treat is so customisable, but this flavour combination is my favourite. Feel free to top with fresh fruit, toasted nuts, chocolate sauce (dairy free or not). Make it your own! You will, however, need a blender or preferably a food processor.
Ingredients
2 frozen bananas, cut into 2 cm pieces
1 tbsp of raisins or 2 dried dates
1 tbsp of peanut butter, I prefer chunky rather than smooth
1 tbsp of unsweetened cocoa powder
Preparation
- For best results freeze your bananas overnight. At the very least for 4 hours. If you do not wait long enough you will have more of a chocolate mousse than a soft-serve consistency. Either way is delicious, but not properly frozen is better.
- Pulse the raisins in a blender or food processor until smooth.
- Add the bananas and pulse or blend until almost completely smooth. You want a few lumps remaining. If you are bananas are not blending evenly, scrape down the sides and make sure everything is getting equal opportunity to hit the blade.
- Add the cocoa powder and peanut butter. Blend until fully smooth. Make sure to stop as soon as the mixture is lump-less otherwise it will get too loose. Alternatively you can add the peanut butter at the end for a streak of peanut butter running through.
- Enjoy!
- For extra texture, sprinkle on some dried fruit and nuts.
I know, I know, it's autumn not spring. This dish does scream spring, but sometimes you have just to make what you fancy. The luxury of the 21st century is that you do not have to eat the produce limited to the season you are in. Of course asparagus is nicer in the spring but oh well. I love how green this dish is, and I honestly feel pretty proud of myself when I see my fridge and my plate (the two tend to go together) packed full of green. This pesto was inspired by the pesto at Hiltl in Zurich. Hiltl is actually the oldest vegetarian restaurant in Zurich, and they have an incredible selection of food. A feta pesto is on their buffet selection, and it is incredible. This pesto is slightly less traditional because it was made from what I had on hand, but it was a great compliment to this dish. Israeli couscous or even pasta would be a great quinoa substitute, but as I am 95% vegetarian, quinoa gives the extra protein quick that I look for. This recipe is also great cold make it perfect to bring to work, school or even a picnic. It should also keep for a good few days in the fridge.
Ingredients
100g of quinoa (uncooked)
300ml of water
250g asparagus, stalks trimmed
6 handfuls of frozen, small peas
approx. 100g of feta
a few sprigs of parsley
Pesto
1/2 lemon, juice and zest
25g of nuts (pecans, pine nuts or blanched almonds)
4 tbsp of extra virgin olive oil
a handful of fresh parsley
a small handful of fresh mint
4 large handfuls of spinach
40g of feta cheese
1 clove of garlic, inner germ removed (optional step but reduces the garlic aftertaste)
Preparation
- Start by thoroughly washing your quinoa. Then place in a medium sauce pan and heat on a medium heat until all the water has evaporated.
- Next, add the water to the quinoa and bring to a boil. Once the quinoa is boiling, lower the temperature to maintain a steady simmer then cover. The quinoa is finished when all the water has evaporated. Think how you would normally boil rice.
- Whilst the quinoa cooks (approx. 20 minutes), start preparing the vegetables and pesto.
- For the pesto you will need a blender or food processor. Alternatively you can chop everything very finely, but it will obviously take longer and not be as smooth.
- Into the blender or food processor add the spinach, parsley, mint, nuts, feta, garlic, salt, pepper, oil, lemon zest and juice.
- Blend well and set aside.
- Fill a medium sized sauce pan with some salted water and bring to a boil.
- Cut your asparagus into bit sized chunks, then once the water is boiling, add to the water and cook for 3 minutes.
- After 3 minutes, add the peas to the pot of asparagus. Cook together for another 2 minutes.
- Drain the vegetables immediately and quickly cool with cold water. Drain again and shake off any excess water.
- Add the vegetables and pesto to the cooked quinoa. Combine well.
- Finally, top with some more feta, fresh parsley, salt and pepper to taste and a drizzle of extra virgin olive oil.
- Enjoy!
