This dessert is a great substitute for ice cream, as it is refreshing and contains healthy fats. For those with peanut allergies, this recipe can be enjoyed by substituting natural almond or cashew butter for the peanut butter.
5 to 6 medium-sized ripe bananas
1 1/4 cups (310 mL) unsalted natural peanut butter
1/2 cup (125 mL) natural honey
1/4 cup (60 mL) unsweetened cocoa powder
Put all ingredients in food processor and process until smooth.
Line muffin pan with mini muffin cups lightly greased with natural cooking spray (see below). With spoon, scoop batter into muffin cups or into a pastry bag and pipe onto a parchment-covered tray.
Place in freezer and let freeze for at least 2 hours. When ready to eat, remove from freezer and let thaw for 10 minutes to soften slightly (thawing optional). Enjoy!
Note: if you do not have a food processor, simply put bananas in a large mixing bowl and mash with potato masher. Add remaining ingredients to bowl and mix with mixing spoon until smooth.
Makes 16 servings.
Each serving contains: 187 calories; 6 g protein; 10 g total fat (2 g sat. fat, 0 g trans fat); 22 g carbohydrates; 3 g fibre; 5 mg sodium
A healthier cooking spray
Check your local health food store for natural cooking sprays—new alcohol- and silicone-free sprays do exist. There are even organic formulas that won’t emit environmentally damaging chlorofluorocarbons (CFCs).
If you have trouble finding a natural cooking spray, put some olive oil or canola oil in a small misting bottle and spritz lightly on bakeware to prevent sticking.
source: "Healthy Indulgence", alive #330, April 2010
Licorice-flavoured fennel, tart apple, and a hint of pleasant bitterness from radicchio combines with a touch of sweet dressing for a refreshingly delicious salad. Fennel contains a number of vitamins and minerals known to be involved in digestion, including vitamin C, manganese, and niacin which helps transform the food you eat into energy. Apple adds sweet crunch and all-important fibre. Know your fennel The fennel bulb we buy at the market is a cultivar variety known as Florence fennel. Fennel seeds, which are sometimes eaten after a meal to ease digestion, and which are also used for cooking, come from the common fennel, which grows wild in southern Europe, Australia, and parts of the US.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.