Salted Maca Caramel Vegan Ice Cream Introducing the ultimate healthy ice-cream recipe for everyone to enjoy, whether you are intolerant to dairy (like me), or even completely vegan. This is such an easy treat to whizz together and doesn’t require an ice-cream maker, food processor or any fancy equipment – just throw everything in the blender and add your toppings!

If you’re a fan of salted caramel (which is loaded with refined sugar and offers no nutritional value), you NEED this Maca Ice Cream in your life! Maca root has been growing in the Peruvian Andes for thousands of years and has a sweet malty taste. It’s famous for its nutritional benefits – it boosts energy, aids in hormone regulation, and contains over 20 amino acids.

This recipe is sweetened with just 1 ripe banana and a squeeze of date nectar, which is my natural sweetener of choice since it is low GI and is a source of minerals including iron and magnesium. To enhance the sweet flavours even more, a little sea salt goes a long way.

I could seriously eat this stuff straight from the blender, and to be honest… I sometimes do!Salted Maca Caramel Vegan Ice Cream

Ingredients (serves 2)

1 large frozen banana (wait until it’s over-ripe before freezing)

1 tablespoon cashew butter (can replace with any nut butter)

3 tablespoons maca powder (myvitamins)

1/4 teaspoon ground cinnamon

1/2 scoop vanilla vegan protein (I used MissFits Nutrition: get £5 off with my code CPB5 on their site!) – can replace with 1 teaspoon vanilla bean paste

3 tablespoons unsweetened almond milk

1 tablespoon date nectar (Beloved Dates)

2 tablespoons cacao nibs (Bioglan UK)

1/2 teaspoon sea salt

Method

  1. Add all ingredients to the blender and blend until fully combined. You will need to scrape down the sides a couple of times to ensure it is fully blended.
  2. Once blended, stir in the date nectar and cacao nibs.
  3. Transfer to a bowl and add toppings – I love a sprinkle of homemade granola (try my Nutty Cinnamon Granola or Banana Nut Crunch Granola) or a few pieces of my 3-Ingredient Raw Chocolate.

Salted Maca Caramel Vegan Ice Cream Salted Maca Caramel Vegan Ice Cream

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Banana Nut Crunch Granola

This is seriously one of the best recipes I’ve ever made. I’ve said that before, but this time, just take my word for it. My dad has been obsessed with Banana Nut Crunch (a sugar-loaded but admittedly delicious cereal) for as long as I can remember. I set out to create a healthier alternative and this masterpiece was the result. It’s 100% free from added sugars (not even maple syrup or date nectar), and is instead sweetened with just two ripe bananas – and by the way, the whole family went BANANAS for this!

Banana Nut Crunch Granola

If you’ve tried my Nutty Cinnamon Granola, you’ll know I’ve got the whole Homemade Granola thing down. And if you haven’t tried it yet – well, what are you waiting for?

From a nutritional standpoint, it provides a source of both soluble and insoluble fibre from the jumbo oats, and a boost of protein and healthy fats from all the nuts and seeds. What’s more, the cinnamon has been proven to keep blood sugar levels stable, and if you add a handful of berries, you’ve got an entirely balanced meal.

This breakfast treat takes less than 30 minutes from start to finish, and the best part about this recipe is that it will make your whole home smell like Banana Bread!

Banana Nut Crunch Granola

I could literally snack on this all day long. My favourite ways to enjoy it include on its own with a splash of my 2-minute Pecan Milk, sprinkled generously over an Açaí Bowl or a Post-Workout Chocolate Milkshake, or as a topping on my Healthy Chocolate Mousse.

Açaí Bowl with Banana Nut Crunch GranolaMakes one large container of granola

Ingredients:

2 cups jumbo oats

1/4 cup chopped walnuts

1/4 cup chopped hazelnuts

1/4 cup chopped brazil nuts

2 tablespoons flaked almonds

2 tablespoons pumpkin seeds

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon sea salt

2 tablespoons coconut oil (melted)

2  over-ripe bananas, mashed (wait until they turn dark brown with black spots)

Optional: 1/4 cup dried banana slices, 1/4 cup raisins

Banana Nut Crunch Granola

Method:

  1. Pre-heat the oven to 180C.
  2. Combine coconut oil, mashed banana, cinnamon and ginger in a bowl and stir well.
  3. In a separate bowl, mix together all remaining ingredients.
  4. Add the wet ingredients to the dry ingredients and stir well.
  5. Pour the mixture onto a lined baking tray and bake for 10 minutes.
  6. Remove from the oven, turn it over and return to the oven for a further 10 minutes.
  7. Remove from the oven and allow to cool, then add in the dried banana and raisins if using.
  8. Store in an airtight container for up to one week.

Banana Nut Crunch GranolaBanana Nut Crunch GranolaBanana Nut Crunch GranolaBanana Nut Crunch Granola

Banana Nut Crunch Granola

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Let me start by saying that I’m currently based in Paris for 6 months and am having the time of my life. I live in an adorable (read: tiny) flat and I absolutely love it. HOWEVER, my only complaints are:

a) I don’t have an oven.

b) I don’t have a food processor.

Whilst I enjoy going over to my friends’ apartment to bake desserts using her oven whenever I get the opportunity, sometimes I get the urge to create a delicious sweet treat right then and there, without schlepping the ingredients half-way across Paris and carrying the finished product home in tupperware. So I’ve had to experiment with recipes which require no equipment but my own hands (and perhaps a bowl and a fork for mixing).

My most recent kitchen creation: these Raw Brownies with a Salted Caramel Frosting. They are unbelievably tasty, so beware – you won’t be able to stop at just one! The best part is that they’re genuinely healthy, rich in protein, fibre, minerals and antioxidants from the cacao, PLUS they’re free from gluten, dairy and refined sugar, and suitable for vegans. The scrumptious frosting is so simple to whip together and is, quite literally, the icing on the cake!

Raw Protein Brownies with Salted Caramel Frosting

Ingredients:

For the Base:

1 cup ground almonds

1 scoop chocolate protein powder (I use MissFits – use my discount code CPB20 for 20% off)

1 tablespoon raw cacao powder (I use myvitamins – use my discount code ELI25 for 15% off)

3/4 tablespoon peanut butter

1/2 tablespoon almond butter

3 tablespoons almond milk

2 tablespoons date syrup

3 tablespoons dark chocolate (or my 3-Ingredient Homemade Chocolate), broken into small chunks

1 tablespoon hazelnuts, roughly chopped

For the Salted Caramel Frosting:

2 heaped tablespoons cashew butter

2 tablespoons coconut oil, melted

1 tablespoon maple syrup

 

Method:

1. Add all Base ingredients to a bowl and mix very well, using a fork or even your hands.

2. Press into the base of a lined cake tin.

3. Add all Salted Caramel Frosting to a bowl and mix very well with a fork.

4. Spread the topping over the base and place in the freezer to set for a minimum of 2 hours, or the fridge for longer.

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After going vegetarian in my second year at university, I very quickly had to learn how to satisfy that desire for a juicy burger, so that I could have these on hand in the freezer after a night out when my house-mates were getting McDonald’s or ordering Domino’s. I found recipes online for black bean burgers and created a delicious recipe for these chickpea burgers, which find their way into my lunch box on a regular basis, usually alongside some veggies, quinoa/rice and a big dollop of my Homemade Hummus!

I love getting creative in the kitchen, so I figured if I can make such tasty burgers out of chickpeas, what about other pulses/beans? Like edamame? I got experimenting and the results seriously exceeded my expectations!

These have a slight kick from the chilli and are super high in protein and fibre, so make a much healthier alternative to your typical greasy burger dripping in oil! Whether you are veggie or not, give these a go for a fun alternative to whatever your regular burger might be.

Ingredients:

1 tin edamame beans

140g chestnut mushrooms, finely chopped

3 tablespoons buckwheat flour

1/4 teaspoon thyme

1/4 teaspoon oregano

1/8 teaspoon chilli flakes

2 teaspoons coconut oil

1 cup rice (I used white rice this time but any rice works well)

1 pinch of sea salt

1 teaspoon extra virgin olive oil

Method:

1. Boil 2 cups of water in a saucepan. When starting to bubble, add the rice and salt.

2. After 2 minutes, reduce the heat to a simmer, cover with a lid and leave for about 30 minutes, until all the water has been absorbed.

3. Drain and rinse the edamame beans, then roughly mash them in a bowl or lightly pulse in a food processor – but leave some chunks.

4. Heat 1 teaspoon coconut oil in a frying pan and add the chopped mushrooms and the oregano. Fry for 4 minutes then add the mushrooms to the bowl with the beans.

5. Add 2 tablespoons buckwheat flour, thyme and half the chilli flakes to the bowl and stir well.

6. Roll into 6 patties and dust with the last tablespoon of buckwheat flour.

7. Heat 1 teaspoon coconut oil in the frying pan and fry the burgers for 4 minutes on one side, then flip and fry for 3 minutes on the other side – you may need to do this in two batches if the pan isn’t big enough.

8. Assemble the rice in 2 bowls and top each bowl with 3 mini burgers. Drizzle half a teaspoon of olive oil over each bowl and sprinkle the remaining chilli flakes.

 

If you try my recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I absolutely LOVE seeing your recreations.

 

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As well as giving curries that gorgeous yellow/orange hue, turmeric is one of the most potent spices in the world at fighting disease and potentially reversing it altogether. This medicinal herb has so many healing properties thanks to its active ingredient, curcumin.

Here are the top 5 health benefits of turmeric, plus 2 ways for your body to absorb the maximum amount possible.

1. Anti-inflammatory – the active ingredient, curcumin, helps to inhibit inflammation-causing molecules in the body.

2. Antioxidant – neutralizes free radicals and increases the body’s antioxidant capacities.

3. Anti-cancer – studies have proven that curcumin can inhibit the growth of cancerous cells on a molecular level.

4. Fights depression – scientific evidence* has shown that turmeric can boost levels of serotonin and dopamine in the brain, acting as an antidepressant.

5. Proven to help prevent multiple diseases including Alzheimer’s and Arthritis, and lowers the risk of heart disease by 65% when taken daily!

6. Curcumin is a fat-soluble substance so consume it with a meal that contains healthy fats (avocado, nuts, eggs).

7. Consuming turmeric with black pepper (bioperine) increase its absorbtion in the body by 2000%. That’s right – two thousand per cent!!
So what are you waiting for? Go on and sprinkle some turmuric all over your life! Add it to smoothies, soups, curries, stews… just be careful not to stain your clothes with it – I learnt the hard way!

Click here for the recipe to my Turmeric Tonic – a warming golden milk.

Click here for the recipe to my Indian Lentil Dahl made with turmeric.

 

 

References:

* https://www.drweil.com/health-wellness/body-mind-spirit/mental-health/turmeric-for-depression/

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