Recipes: Banana N’ice Cream and Raspberry Freezecake
We’re all about treating ourselves to something sweet, especially in the summer!
Summer nights ☀️ + ice cream cone 🍦
+ family/friends 👭 = Happiness 😃
The sweet flavors of summer nourishes our soul and helps us endure the long, hot days.
But let’s get something straight….
- MAJORITY of our sweet, should be coming from naturally sweet foods. In summer, that means the abundance of fruits and vegetables that are in season 🍌🍉🍇🍓🍒🍑🍍🍅🥕🌽🌶.
- SOMETIMES we can use whole foods like maple syrup 🍁 and honey 🍯 for extra sweetness 😋.
- RARELY we should indulge in refined sugar like ice cream 🍨 or grandma’s homemade pie 🥧 – enjoy the love + experience.
This is important because, sugar sickness is running rampant in our culture.
From pre-diabetes, diabetes, candida overgrowth, leaky gut, cancer, high blood pressure and even Alzheimers which is beginning to be referred to as type III diabetes, sugar is playing a big role in this!
Sugar is pumped into every food product on the shelf.
Read the ingredients… you will see.
Oh, but it might not be called sugar…
there are 200 different ways the food industry produces it, disguises it, and makes it seem “healthier” than it actually is.
This is why it’s so important to get back to a whole food diet with no labels, no additives, no chemicals, no sugar!
If you eat the right kind of sweet, it nourishes the body on a deep level specifically the stomach/spleen/pancreas organ system.
Find out what those good sweet foods are and go crazy on them this summer! That way you’ll REALLY be treating yourself! 😉
Join Cara + Megan in Episode 34 of Simply Seasonal:
- How to get more sweetness into your day
- When it’s time to do a sugar detox + what that looks like
- Where sugar is hiding
- How hyper sweet foods throw us off balance
- Whole food sweeteners that are OK for our body
- Treat yourself with homemade frozen treat recipes
Balance, heal, thrive,
Cara + Megan
If you find this episode helpful, please share with your friends.
Have questions after the episode?
Banana ‘N’icecream
- 3 frozen bananas
- 3 tbs peanut butter
- 1/2 tsp vanilla extract
- pinch salt
- sprinkle cinnamon
Blend in high speed blender until smooth!
Stay tuned for the bonus footage + watch Cara make it!
Raspberry Freezecake
Ingredients
- 1 1/2 cups pecans
- 1 1/2 cups golden raisins
- 1 cup raw cashews, soaked overnight
- 1 lemon, zest + juiced
- 1/2 can Thai coconut milk full fat, add the solid part at the top first, then some liquid
- 2 tsp vanilla extract
- 2 tbs maple syrup
- 1/8 tsp himalayan salt
- 1 pint organic raspberries
- Organic avocado oil to prevent sticking to pan
Directions
- In a food processor, add pecans and raisins. Process until it turns into a coarse meal. Then pour into a spring-form pan (will not come out of a traditional cake pan unless you line it with parchment paper so you can pull it out).
- In a high speed blender, combine the cashews, lemon zest and juice, coconut fat and milk, vanilla extract, salt, and raspberries. Blend until creamy and smooth.
- Pour cashew cheesecake over the pecan crust. Place in freezer for 1-2 hrs. Then store in the refrigerator until ready to serve! Serve chilled.
If you enjoyed this recipe we would love to hear from you! Please leave a comment below and be sure to share with family and friends.
xoxo
Megan + Cara
Balance, heal, thrive,
Cara + Megan
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