Healthy desserts, anyone? 2 comments


Healthy desserts, anyone?

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Do you LOVE desserts, treats and sweets?  Do you tend to eat more unhealthy treats around the holidays than you’d like?  Wish you could enjoy and prepare healthy desserts?  Desserts that taste great but are GOOD for your health and waistline?  Well, you can and Columbia’s Cooking (CC) is here to help you do it.

Think:  chocolate peanut butter cookies, berry chocolate “ice-cream”, spiced baked apples and more, all made using whole plant-foods (dates are nature’s best sweeteners fyi).  But remember, CC “makes healthy taste delicious” so we make chocolate peanut butter cookies taste like cookies!

If you’d like to indulge in some sweet treats over the holiday season and feel fabulous while doing it, check out “How to Prepare Plant-Based Holiday Desserts” with our Rockstar Team (and your Rockstar self) in the CC’s kitchen classroom on Wednesday, December 16th from 5:30 to 7:30.

 

Here’s Trisha’s banana ice-cream recipe to delight your tastebuds until then (this has been life changing for many people in the kitchen!).

 

TRISHA’S BANANA ICECREAM

By: Trisha Mandes, MPHN at www.TrishaMandes.com

All you need are two ingredients — bananas and plant-milk, but it can easily be spruced up for more of a treat.

Makes 2-3 servings

 

Ingredients:

3 frozen bananas (directions below)

< one cup of plant milk

 

Directions:

  1. Add frozen bananas to a blender.
  2. Start by adding around ¼ C of plant milk (general rule: 1/8 C per banana) and begin to blend (the trick is to add the least amount of liquid possible needed to mix.  You want it thick, like the consistency of ice-cream).
  3. Blend, stir and add more liquid as needed, pushing the mixture down with a spoon during each pause in blending.
  4. Once you have a thick consistency, you’re ready to serve.  Add toppings and enjoy!

 

Additional Optional Toppings

  • Fresh fruit
  • Chopped dates
  • 1 tablespoon of peanut butter (add on top, not while blending–you’ll get more taste but less calories and fat from the PB)
  • 1 tablespoon of walnuts or other nut
  • 1 tablespoon of shredded coconut
  • Dash of cinnamon

How to freeze bananas:

Peel ripe or slightly overly ripe bananas and break into small chunks.  Place in a Ziploc bag and put in the freezer for a few hours.  Let freeze until hard (overnight is best).

 

Recipes Hints

  • For chocolate ice-cream, add of raw cocoa powder
  • For strawberry ice-cream, add frozen strawberries to the blender
  • Freeze left-overs in a thin plastic container for ready-to-eat banana ice-cream anytime!
  • Water can be used instead of plant-milk

 

Other Ways to Enjoy Banana Ice-Cream

  • On top of oatmeal in the morning
  • On top of warm fruit compote
  • As a snack or dessert

 

My favorite blender:

The Master Prep Ninja — $39.99

 

 

 

(For a glimpse of last night’s “How to Cook a Plant-Based Thanksgiving Class” scroll down.  We had a blast!).

Now we’d love to hear from you.  Answer today’s Columbia’s Cooking Question….

What holiday desserts would you like to see Columbia’s Cooking “healthify?”

Answer by scrolling to the bottom of this page and answer in the comments section.

 

Hope to see you in the kitchen soon!

 

 

 

 

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