Beautiful Berry 'Nice Cream' (Raw, Vegan)
Those of us who blog about food are a bit of an eccentric bunch. We live life guided by our tastebuds. This means we may have a million post-it notes of recipes in progress (guilty!) or spend way too much time sifting through social media for delicious inspiration.
It also means that, whenever we have culinary success of any form, we must document it. So, a few days ago, when my typical breakfast came out particularly amazing-looking, I did what any recipe blogger worth her salt would do. I ran around the apartment to find the perfect lighting and then took far too many photos of my meal. Then, I made Instagram jealous of what was about to go in my belly.
When I posted the photo, my friend and fellow food blogger Tiffany (of Cookie Crumbs and Carrot Tops, which you can check out here) immediately reminded me how cruel it is to share the results, not the methods. She said she had checked out my blog for this recipe and couldn't find it anywhere. I knew I had to change that, ASAP.
Why didn't I think of this sooner, you might ask? Well, see, it's such an easy recipe I thought it would bore you. Not that I'm adverse to easy recipes—I guess I just felt that nice cream recipes had been done to death.
But texting back and forth with Tiffany made me realize that sharing this recipe, one of my fervour breakfasts/snacks, would help anyone wanting to eat more fruit, try out a few vegan recipes, or just give you something yummy and guilt-free to munch on.
It's been almost a year since I discovered that frozen bananas can be blended to replicate soft-serve ice cream without a lick of dairy, and this news altered me like few other discoveries have. Yep, it's up there with long-wear lipstick and the french press on the list of things that have changed my life.
I used to be all about smoothies, but now I make 'nice cream' instead—creations based around frozen bananas and a little bit of non-dairy milk blended together. This particular variety is something I make at least once a week: A combo of bananas, berries, spinach and just a splash of almond milk. It packs about 3 servings of fruit, lots of fibre and vitamins, and is the perfect balance of filling but still light.
Topped with some blackstrap molasses for a hit of iron, some nuts for added energy, and coconut and chocolate for extra indulgence, it feels like having the ultimate ice cream sundae with your coffee. Except this sundae is good for you and fits with a wide array of dietary options like gluten-free eating and veganism.
I call it a perfect Saturday when I get to come home from a long run to a big mug of coffee and a bowl of this stuff.
Beautiful Berry Nice Cream
By Morgan Mullin/ Serves 2 (unless you don't wanna share!)/ ~10 min
-3 frozen bananas
-2 cups frozen mixed berries
-1/2 cup plain, unsweetened almond milk (or milk of choice)
-Handful of baby spinach or kale (optional)
-1 scoop of protein powder of choice (optional)
What you do:
-Break up the bananas into small chunks and place in food processor- the stronger your food processor is, the bigger chunks it can handle. I make mine about the width of 2 fingers so it doesn't take ages to blend. Then add spinach and protein powder, if using.
-Add berries and almond milk.
-Blend on highest setting, stopping when needed to scrape down sides of the processor. You might also need to use a soft spatula to break apart any big globs to make it easier for the food processor to give you the smoothest result possible.
-If you add protein powder, you may need to stop mixing and add a couple tablespoons of almond milk to thin it out a bit.
-Once combined, transfer to bowl and enjoy! Try topped with nuts, chocolate, coconut, blackstrap molasses, honey or fresh fruit!