Tag vegan recipes

A Summer Banana Ice Cream treat

Nothing screams summer fun like ice cream! Not only is ice cream huge in my family, but we’re all a little addicted to bananas because bananas and mangoes were a staple growing up in the tropics. These days, I’ve found creative ways to cut out the bad and usher in the good when it comes to snacks and food in general. One of the best ways to cut out unhealthy mystery ingredients, dyes, preservatives, etc is to make my own ice cream. My summer banana ice cream recipe is deliciously cooling and is vegan too!

On a quick note, this post includes affiliate links from which I receive a small commission!

Beating the summer heat

While I love the summer season, it is essential to remember that with high temperatures comes the risk of heat exhaustion and dehydration. So, that also means making sure we load up on fluids, foods, and snacks that help keep us both hydrated and our electrolytes balanced.

Bananas for bananas

While I love bananas because they taste amazing, they’re also loaded with a lot of health benefits too! This banana ice cream recipe contains ingredients that taste delicious but are also good for you. Bananas are high in nutrients like magnesium, B6, vitamin C, and fiber. They also contain antioxidants and help you bounce back from strenuous workouts! Needless to say, bananas are awesome when it comes to both taste and nutrition.

What’s in this banana ice cream recipe?

Obviously, the main ingredient is bananas combined with some other tasty accomplices. Since this is a vegan ice cream recipe, I’m using all nondairy ingredients. Instead, I use a combination of coconut milk (organic) and coconut cream (optional). I also add raw honey, vanilla bean, vanilla extract, and almond extract. To add complexity to my recipe, I also add a little organic turmeric powder and top everything with some caramelized pistachio nuts and a sprinkle of pink Himalayan sea salt.

Ingredients for this recipe

1. Fresh, ripened bananas (peeled and frozen)

2. 1 can of coconut milk (chill for 2 hours)

3. vanilla bean

4. Vanilla extract

5. Almond extract

6. Nutmeg (fresh ground)

7. Raw honey

8. Turmeric powder (1/8 teaspoon)

9. fresh ground black pepper (1/8 teaspoon)

10. Pistachio nuts (1/4 cup of roasted and lightly salted variety)

Bringing it all together

First, pour the coconut milk into the blender and then cut open the vanilla bean, scrape out some of the beans and then add to the frozen and fresh banana mixture. Next, pulse the mixture in the blender to fully integrate all of the ingredients. Once that’s done you can add in the rest of the dry ingredients. Make sure the mixture is smooth and creamy and then pour or scoop out into a freezer-safe container and allow to chill for at least 2 hours. 

Finally, toast the pistachio nuts in a skillet with honey, then place in the freezer to later sprinkle on top of your vegan banana ice as your topping. I usually make my vegan ice creams in small batches. Also, for a serving of 4, I use four medium-sized fresh bananas. Then,  I freeze them first and use my Nutribullet blender (it makes hot and cold soups, dips, etc) to get a creamy consistency.

Sweet Potato bread: A Delicious Fall Craving

It’s the season for spiced lattes and buttery baked goods! but as always, I love to add some healing and nutrition to my seasonal edible joy. My sweet potato bread with dates, is one such yummy creation!  This fall delight is packed with deliciousness, nutrients, and healing.

Sweet Potato love

My yummy treat is a healthy spin on a spicy pumpkin bread recipe favorite. For this dish,  I switched out the pumpkin for sweet potatoes and added a few dates with a little banana! I know, what a combination but, it’s so decadent and still a far more healthy alternative to traditional pumpkin or sweet potato bread. By using sweet potatoes, dates, and banana, I also cut out a lot of refined sugar. Plus,  this recipe is also vegan and full of fiber.

okay, you got me! I’ve never been obsessed with
pumpkin bread, rather, I have a sweet potato obsession from childhood. More recently though, I’ve incorporated sweet potatoes in a lot of recipes because of their nutritional benefits.

Health benefits of sweet potatoes

Sweet potatoes are jam-packed with fiber, complex carbs, antioxidants and vitamins. While  naturally sweet, their sugars are unrefined and won’t spike your blood sugar like synthetic and processed varieties! Sweet potatoes are a nutrient-dense root vegetables. Not only that, they are rich in vitamins, minerals, fiber and, anti-oxidants.

The other ingredients

As for the other ingredients in this recipe, dates, bananas, walnuts and flax meal, also pack a nutritional punch! Dates are a great source of fiber, vitamins and minerals too. The same is true for flax meal, which is both heart healthy and an excellent source of fiber too. Walnuts contain healthy fats, anti-oxidants, omega-fatty acids, etc. They’re also anti-inflammatory and promote healthy gut bacteria.

Why this sweet potato bread recipe rocks

My family and I are picky eaters and when we all can agree on a yummy recipe that works for all, that’s a big deal! Adding ingredients that are naturally sweet helps you cut down on added sugars and sweeteners. Not only that, the combination of sweet potatoes, dates, and banana, add more depth of flavor and complexity.

Did I mention this recipe is perfect with a cozy cup of spiced herbal or black tea? Try it with a soothing cup of my immune boosting tea right here!

what you’ll need for this recipe

1.  1/2 cup of sweet potatoes (cubed)
2. 1/4 cup of dried unsweetened dates (well diced)
3. 1/2 medium banana
4. 1/4 teaspoon allspice
5. 1/2 teaspoon fresh grated nutmeg
6. 1/4 teaspoon cinnamon
7. 1/8 teaspoon of ginger powder
8. 1 cup flour
9. 1/2 cup of flaxseed meal (flour)
10. 1/2 cup of olive oil
11. 1 teaspoon baking soda
12. 1/4 teaspoon sea salt
13. 1/8 cup finely chopped walnuts (unsalted)
14. 1/4 cup water (room temperature)

About the ingredients 

1. Sweet potatoes are actually a root veggie and not actual potatoes. They are high in fiber, B vitamins, vitamins C, D, antioxidants as well as iron and magnesium.

2. Dates are high in fiber, antioxidants and promote brain health.

3. Bananas are rich in potassium, fibber and are great for gut health. They also contain a good amount of vitamins A, B6, C, and magnesium.

4. Flax seed is great for heart health, omega-3 fatty acids, is a source of fiber and anti inflammatories. They’re are also a good source of plant protein.

5. Allspice is anti inflammatory, antiviral, great for digestion, blood and blood sugar.

6. Nutmeg is great for soothing the stomach, bloating, gas, detoxification, boost the immune system and so much more.

6. Ginger boosts the immune system, anti inflammatory, great for gut health, lowers blood sugar, an antiviral and antibacterial.

7. Cinnamon is also loaded with antioxidants, is ant inflammatory, improves gut health, reduces blood sugar and blood pressure.

8. Walnuts are high in antioxidants, omega 3, promotes gut health, fight cancer, and helps lower blood sugar.

How to prepare this yummy dish

First add the flax meal to the water until it’s well mixed and then add the olive oil to the mixture. Next, combine the dry ingredients together and gradually incorporate until slightly lumpy. Also, keep in mind that you don’t want to over work your sweet potato bread!

Next, put your batter into a greased and lined loaf pan.  I usually use an 9 x 5 loaf pan but you can use whatever is available. Then, bake at 350 degrees F (175 degrees C) for about an hour. You can use a tooth pick to check for doneness by sticking it into the center of your loaf. If the toothpick is sticky with the mixture when you remove the toothpick, leave it to bake for a little longer. This recipe is yummy for a cold fall of winter morning with a cup of tea or coffee!

Since this is perfect weather for breads and soups, check out my channel for some recipe ideas too!

The perfect dish for the season

Cold winter days make me think of cozy fires, a stack of my favorite books in my favorite nook, and the yummy goodness of a rich and savory soup. This vegan broccoli cheddar soup has quickly become a favorite of mine. While I love hearty vegetable soups during cold days in general, I’ve grown much more appreciative of tasty vegan soups and stews.

My philosophy

Over the years I’ve learned to appreciate the beauty of each season and more recently, to cherish every moment. The fall and winter months are great opportunities to get creative with your recipes during this time of year. With the unique variety of vegetables during the colder months of the year, I love to select vegetables and spices that nourish and support the body during the cold and flu season.

It turns out, this vegan broccoli cheddar soup recipe is perfect for just that!

More about seasonal vegetables and fruits

I love the challenge of creating yummy and healthy meals using products that are in season and are ethically and sustainably sourced. Fall veggies ring in a new season of goodness and are a great opportunity to learn more about where my food comes from. Are you making the right choices when it comes to what’s on your plate?

Some of my favorites and staples

I love hardy greens with collards and kale being two of my favorites because they’re so versatile in both salad bases and cooked dishes. Unlike spinach, they hold up well for both cold and hot recipes. Obviously, today’s recipe does not include either but instead uses a combination of root vegetables and broccoli (added at the end ).

My basic rule for ALL of my recipes

Nearly every dish I make must have a full-bodied flavor profile and incorporate gut-friendly and anti-inflammatory properties. This is a massive issue for me as I have struggled off and on with digestive maladies and have fully dived into the benefits of using spices and other ingredients that promote gut health. Squash is another Fall favorite of mine. But for this dish, I’m organic carrots, sweet potato, Yukon gold potatoes, onions, herbs, and spices. The oven with a savory blend of fresh garlic and herbs to complete this vegan dish. If you don’t like sweet potatoes, you can omit this ingredient, but I personally think it not only adds more nutrients but rounds out the flavor.

About the ingredients

All of the ingredients are either organic, locally sourced, or both. I’ve also made it a point to also use gut-friendly spices and herbs to help support healthy gut bacteria and my immune system. With everything that’s going on, using natural herbs and spices to boost the body’s natural defenses is a must. Personally, I’m not a fan of using a lot of pharmaceutical-based remedies for non-acute situations. This is why I tend to view my food more as medicine wrapped in deliciousness!

What you will need for this vegan broccoli cheddar soup

1. Broccoli (fresh lightly steamed)
2. 1 medium-large sweet potato
3. Yukon gold potatoes, 2 medium
4. yellow or red onion, chopped (1small)
5. clove garlic (1)
6. 1 cup unsweetened full-fat organic coconut milk
7. 1 cup unsweetened plain organic almond milk ( you can use 1/2 cup raw almonds, I prefer almond milk)

More of your ingredients

1. 1/4 cup mini Bella mushrooms (optional)
2. chopped green onions, 1/4 cup
3. Garlic powder, 1 tablespoon
4. 1 tablespoon Onion powder
5. turmeric powder, 1 tablespoon
6. 1/2 cup nutritional yeast
7. 1 tablespoon mustard powder
8. 1/2 teaspoon of spicy paprika

Bringing it all together

I eliminated some steps to make the recipe more straightforward; no need to add raw cashews or almonds that need to be blended, etc!. Just give me the delicious without all of the drama is what I say! So with that in mind, first boil down the potatoes with the seasoning spices until they are soft (approx 20mins on medium heat). Next, add in your vegetables and let them simmer with the potatoes, creating a soupy mixture. After the mixture has slightly thickened, add in the nutritional yeast and pour your mixture into the blender and blend until it’s smooth. Be sure to lightly chop and steam your fresh broccoli and add it to your soup after it’s fully blended and allow the soup to lightly simmer on low heat for another ten minutes. You can serve your soup with crackers, toast or cornbread and simply enjoy a bowl of this  deliciouness!

Another recipe for the fall and winter months

Have you tried any of my other recipes yet? Click here for some awesome tea recipes to help support your body’s natural defenses during the cold and flu seasons! Plus, these recipes are great recovery teas throughout the year.

About the author

Tonye Tariah is a Holistic Health Strategist, Coach, and the founder of Freedom at The Crossroads Blog. Tonye helps free women from inaction and unhealthy habits so they can get fit, healthy, and live free. Her belief is that “the cookie-cutter method only works for cookies”. Meaning, she helps each woman in a way that is unique to each her situation. By doing this, she’s better able to help women transform their lives from the inside out. Her ultimate goal is to help women become healthy

You probably know I’m a little cray when it comes to smoothies! I like most of my recipes to colorful, loaded with flavor and this super green recovery smoothie does not disappoint! This delicious beverage is loaded with some of my favorite recovery ingredients

What is a  “super” green recovery smoothie?

In general, a smoothie is a great way to take in a complex mix of dense greens, fiber, and nutrients on the go! If you are pressed for time at the beginning of your day, then a superfood smoothie will usually fill you up, keep you energized and your body flooded with nutrients needed to support good health.

Also, if drinking “straight” water really isn’t your thing (i.e. the thought of drinking water when you are thirsty, makes you almost gag, etc), then a smoothie will help you on that front too! You might also like my other green smoothie recipes right here and here!

No need to worry, this recipe will only take you about 5 minutes from start to finish once you have your ingredients assembled and ready to go. To cut down prep time, I tend to use a combination of both fresh and frozen organic fruits.

Here’s what you will need for your super green recovery smoothie:

       Ingredients:

1. cup (8oz) of almond or nut milk with plant protein.
2. 1 TSP spirulina powder.

3. 1/4 tsp ashwagandha root powder.

4. 1/2 tsp moringa powder.

5. A med size banana.

6. 1 TSP honey.

7. A tsp organic bee pollen.

8. 1/4 tsp cinnamon.

9. 1/4 tsp ginger powder.

*1 TSP = 1 table spoon

*1 tsp = 1 tea spoon

About those ingredients:

1. Bananas contain manganese (skinfood), potassium (heart-healthy), aid digestion, and give you energy.

2. Spirulina is nutrient-dense, a powerful antioxidant, antiinflammatory, has anti-cancer properties, detoxes heavy metals, and boost your immune system.

3. Ginger reduces inflammation, lowers cancer risks, contains anti-aging properties, reduces stomach discomfort, lowers bad cholesterol, boost immunity, and wards off hypertension.

4. Ashwagandha supports brain health, provides immune support, alleviates stress, anxiety, and helps with weight management. Ashwagandha is also a powerful adaptogen, promoting thyroid hormone balance as well as muscle strengthening and recovery.

5. Honey has been used for centuries because of it’s medicinal properties which include the fact that it is antimicrobial, rich in antioxidants, helps improve cholesterol, and lowering blood pressure, just to name a few.

6. Although less widely know, moringa powder nourishes the skin and hair, protects the liver, is antibacterial, and is a strong antioxidant.

7. Cinnamon also packs a healthy punch! A powerful antioxidant in its own right, cinnamon is also antimicrobial, anti-inflammatory, improves insulin sensitivity, and lowers blood sugar levels.

8. Bee pollen is one of my favorite addons but if you’re allergic to it, you can definitely substitute it for another superfood like turmeric. Bee pollen helps relieve inflammation, strengthens the immune system, eases symptoms of menopause, and is an awesome stress reducer!

Why I love these super green smoothies:

Like I said, super green smoothies can literally mean the difference between supporting your body’s optimal health and fitness or succumbing to disease. The choice is yours, but I’m going to continue to stack the deck in my favor. I’m also convinced that incorporating real healing ingredients like these, can go a long way toward improved health and healing. Part of living a quality life is having a body that has everything it needs to keep you living the best of what life has to offer! Your health is the “REAL” wealth in this world.

Also, if you haven’t grabbed your copy yet, click the links below for two of my most popular resources to get you eating your way to a healthy life!!

FREE Pantry Detox Gude GUIDE HERE

For the complete Introductory Produce, Shopping Guide grab a copy HERE!!

About me

Tonye Tariah, Holistic Health Strategist and founder of Freedom at The Crossroads Blog, helps free women from inaction and unhealthy habits so they can get fit, healthy, and live free. Her approach is “the cookie cutter method only works for cookies,” meaning she helps each person in a unique way helps them transform their lives from the inside out. She’s not about helping you lose weight quick. She’s about changing your habits and helping you fall in love with yourself so you can live a life with pure joy and a healthy lifestyle!