We all know the benefits of eating well. And we've all heard the reasons we can't do it at times. We came across this short interview with Chef AJ and Dr. Alan Goldhamer from True North Health Center in California.
Dr. Goldhamer is known for telling it like it is and he doesn't hold any punches back in this conversation. We loved how clear he makes it that it's really just about priorities.
Check it out:
So, there you have it. There isn't any question in his mind, is there? Hope you enjoyed that.
And the recipe for this week is Chocolate Cherry Nice Cream. When it gets hot around here (38º C / 100º F), my mind goes to Nice Cream, our version of dairy-free ice cream. Couple the heat with the fact that it's cherry-picking time here in the Okanagan and it's easy to come up with Chocolate Cherry Nice Cream. If you like chocolate, cherries and being dairy-free, give it a try. We think you'll like it! It takes only minutes to make.
To your amazing health,
Connie and Bill
Chocolate Cherry Nice Cream (serves 2-3)
- 1 frozen bananas
- 1½ cups cherries
- 3 dates, chopped
- 3 tablespoons raw cacao
- 6 drops liquid stevia (I like Green Drops Vanilla Crème Stevia)
- ¼ cup almonds, chopped
Put the fresh fruit (if you’re using it) in the freezer for 1-2 hours before you make the ice cream to chill it really well but not frozen. You may need to stir it around after an hour, so the fruit on the edges of the container don’t freeze hard.
NOTE: we usually use frozen fruit because it makes it so quick, but the texture may have a little bit more of an “icy” quality than with well chilled fresh.
I always keep 4-6 bananas in the freezer in hot weather so I’m ready to go with this recipe, but f you don’t have any bananas frozen already, for a quick ice cream, slice the bananas and freeze on a parchment covered baking sheet for at least 25 minutes.
Put the frozen sliced bananas, or slice whole frozen bananas with the cherries, dates, cacao and stevia in a food processor and pulse and blend together until the mixture looks like soft serve ice cream. (1-2 minutes). I stop and push the sides down several times
Add the almonds and blend until well mixed in.
For a firmer ice cream texture, you can put it all in the freezer for 30-45 minutes, stirring every 15 minutes so the edges don’t ice up.
NOTE: you can replace the cherries with any fruit and omit the cacao if you want the straight fruit flavour.