Monthly Archive February 28, 2016

dairy-free ice cream

Dairy-free Ice Cream

Ingredients

Vanilla Banana Ice Cream:
3 large ripe bananas, peeled
Seeds from 1 vanilla bean, or 1 teaspoon pure vanilla extract

Chocolate Banana Ice Cream:
3 large ripe bananas, peeled
3 tablespoons Dutch-processed cocoa powder
1 tablespoon virgin coconut oil

Strawberry Banana Ice Cream:
2 large ripe bananas, peeled
1 cup frozen strawberries

Directions
Watch how to make this recipe.
Special equipment: an 8-by-5-inch loaf pan

For the vanilla banana ice cream: Cut each banana into 6 chunks and freeze until rock solid, preferably overnight.

Put the banana chunks and vanilla bean seeds in a food processor and process. Hang on, your food processor may jolt in the very beginning! The bananas will look crumbly at first, then gooey and eventually light and creamy- just like ice cream. Stop the food processor frequently to scrape down the sides of the bowl and break up any clumps. Transfer to a bowl and put in the freezer.

For the chocolate banana ice cream: Cut each banana into 6 chunks and freeze until rock solid, preferably overnight.

Put the banana chunks, cocoa powder and coconut oil in a food processor and process. Stop the food processor frequently to scrape down the sides of the bowl and break up any clumps. Transfer to a bowl and put in the freezer.

For the strawberry banana ice cream: Cut each banana into 6 chunks and freeze until rock solid, preferably overnight.

Put the banana chunks and strawberries in a food processor and process. Stop the food processor frequently to scrape down the sides of the bowl and break up any clumps.

To assemble the Neapolitan banana ice cream: Scrape the vanilla-banana ice cream into 1 end of an 8-by-5-inch loaf pan so it fills about 1/3 of the length of the pan. Use a rubber spatula to push it back a bit if you need to before adding the chocolate-banana ice cream next to it, filling the middle third of the pan (it’s ok if they run together a bit). Scrape the strawberry-banana ice cream into the other end of the pan. Serve right away or freeze until ready to serve. To serve, run an ice cream scoop down the loaf pan to make 3-flavored scoops.

Source: http://www.foodnetwork.com/recipes/food-network-kitchens/neapolitan-banana-ice-cream.html

Foods That Cause Inflammation

Foods That Cause Inflammation

There has been a resurgence lately about foods that cause inflammation that is worthy to highlight. I very much still recommend that you have your blood tested for what your specific triggers are like I did, but there are some general ones to watch for like:

  • Refined carbohydrates
  • Saturated fats
  • Vegetable oils
  • Partly hydrogenated oils
  • Sugars and simple carbs
  • Processed meats

Inflammation can occur in response to many triggers. Some of these we can’t do much about, such as pollution, injury or sickness. However, you have much more control over the foods and beverages you choose to eat and drink. To stay as healthy as possible, keep inflammation down by minimizing your consumption of foods that trigger it.

For me, my quintessential bad food is a grilled cheese sandwich, which I vow to never eat again. It has simple carbohydrates, refined carbohydrates, saturated fats, partly hydrogenated, and dairy. All of which is really bad for me!

Eat Salads

Four Reasons To Eat Salads

1. Eat Salads for the Fiber

This fiber is for good colon health as well as a healthy microbiome that we are just learning how it benefits overall health in every part of the body.

2. Eat Salads for the Antioxidants and Vitamins

There are vitamins and antioxidants we can’t really get any other way, plus there may be other nutrients we have not yet learned about. A healthy variety of greens and vegetables.

3. Eat Salads to Lower Calories

There are fewer calories and you can bulk up by eating more.

4. Eat Salads for Good Fats

You can add fruit to your salad like avocados or at seeds and nuts or olive oil based dressing to make it nutritious and interesting.

Just do it!

Prebiotic Inulin

Prebiotics – What are they? Why take them?

Prebiotics are non-digestible fibre that feed your microbiome.

Take them if you do not eat enough vegetables in your diet. Which is most of us!

I am using oligofructose-enriched inulin.

Preliminary research has demonstrated potential effects on calcium and other mineral absorption, immune system effectiveness, bowel acidity, reduction of colorectal cancer risk, inflammatory bowel disease (Crohn’s disease or ulcerative colitis) hypertension and defecation frequency. Prebiotics may be effective in decreasing the number of infectious episodes needing antibiotics and the total number of infections in children aged 0–24 months.  ref Wikipeadia It is also showing to help patients with multiple sclerosis.