Cheap, Raw, Healthy Homemade Ice Cream!!?

I scream, you scream, we all scream when we have ice cream cravings. Ice cream is definitely on the top 5 list for most missed non-vegan foods. Luckily for us, there is a great alternative!

It’s called a Banana whip, and you can make it for under 50 cents at home.

You’ll need a food processor or juicer, 2-3 frozen bananas, and whatever toppings you like.

1. Freeze bananas in a tupperware or a ziplock freezer bag.
2. Put bananas through food processor or juicer until the consistency of soft serve. Some juicers will come out perfect on the first go, others you’ll need to put it through twice.
3. done.
4. You can also add different frozen fruits to create new flavors and add variety to your whips.

The nice thing about banana whips is they’re 100% raw and they don’t take much effort.  The banana flavor is very mild after freezing and is great for kids. You can eat banana whips as an in between meal snack or even add granola and peanut butter and have ice cream for breakfast!

If you don’t have a food processor, enjoy frozen bananas on their own or with melted dark chocolate and nuts.

Mexiquinoawesome!
(rice substitute)

• 1 cup quinoa
• 1/2 vegetable bouillon cube
• 1/2 onion
• generous amount of garlic powder
• 1 yellow or green pepper
• 1 tomato
• 1 can black beans
• 1/2 tsp chilli powder
• 1/3 tsp cumin
• 2 leafs chopped Romaine or Kale
• Serve with Cholula hot sauce

1. Soak quinoa for 5 minutes. Add quinoa and bouillon cube to 1 and 1/2 cup water and bring to boil for 15 minutes in tight lid. Turn heat off and let steam until soft.
2. Add onion, garlic powder, and a splash of olive oil in a large deep frying pan.
3. Once onion clears, add the rest of the ingredients in order except for Kale/Romaine.
4. Serve on a bed of Romaine lettuce or Kale (see article here)

Out of tomato and onion? Salsa already has both!

Pan con Tomate

The first time I was introduced to pan con tomate was at a nice Catalonian restaurant with my boyfriend’s family. We sat down and our waiter brought us this beautiful toasted bread. I was stoked, but then he came back and put a basket of 6 or 7 tomatoes and cloves of garlic on the table. I obviously thought there must be some mistake. Clearly he didn’t notice that they hadn’t prepared the gazpacho before serving it. Then suddenly the whole family starts grabbing tomatoes and cutting them in half. Apparently I was about to have the best variation of garlic bread I’ve ever had.

Since a lot of people write asking me questions about food and traveling, and I am particularly loving baguettes today, I’m going to share this Catalonian tapa that will change your world. Pan con tomate literally means bread with tomato. It is a great variation of french bread or garlic bread bread before/with a meal and it’s perfect for when you don’t feel like making garlic bread or bruschetta but you want both.

All you need is: a tomato (roma is best), a clove of garlic, and lightly toasted baguette or Italian peasant bread, oil and salt.

1. Cut your bread into about 1 inch slices and lightly toast, hardly browning.
2. Rub peeled clove of garlic all over bread. Little bits of garlic will rub off on the texture of the toast but they are pretty much invisible, so use your sense of smell to keep from over-garlicing.
3. Cut tomato in half and rub the meat of the tomato all over the bread. (You can save the left over tomato for another dish)
4. Drizzle with olive oil and salt.
   (Sometimes I add a little fresh basil too, but that’s not typical in Spain)

All done! It only takes about 1 minute to make once the bread is toasted.