Banana Ice Cream

Here is another healthy ice cream idea. It is so simple and so yummy! All you do is run frozen fruit through the juicer. We do this with a Champion Juicer, I'm not familiar with other juicers, all I know is that is works with this one! Banana is what we are using in these pictures but I would have to say that pineapple is my favorite! You will not believe how creamy and delicious this is! Add your favorite toppings and enjoy!

Coconut Ice Cream

1 1/2 C coconut milk (made by blending together the thai coconut water and coconut meat)
1/2 C coconut meat (wet measurement)
1/4 + 2 T agave
1/2 C coconut flakes
1 T vanilla
1/4+1/8 tsp salt
1 T lecithin

Blend all the ingredients together really well. The recipe I have (which comes from the book Sweet Gratitude by Matthew Rogers and Tiziana Alipo Tamborra) says to then put it in a hand-cranked ice cream maker, but I don't have one. I just put it in a bowl in the freezer and scooped it out like ice cream. Sooooo yummy!

You can also stir in another 1/4 C coconut flakes after blending.

I know this isn't a great picture but this is all the ice cream that was left when I realized I should share this recipe on my blog haha :)

This is delicious!

Vegetable Trio

Small florets of broccoli, cauliflower, and carrots circles.

Italian Lemongrette Dressing

1/2 C olive oil
3 T lemon juice
2 cloves garlic, crushed
2 tsp agave
1 tsp Italian seasoning
1 1/4 tsp sea salt
1 tsp onion powder
1/8 tsp mustard powder

Combine everything except the oil in the blender, blend until smooth. Slowly drizzle in the oil while the blender is on high. This is a pretty small amount of dressing so it actually works better if you double or triple it. It's a great salad dressing but we are going to use it to marinate vegetables in.

Pour over your chopped veggies and if possible marinate over night to soften the vegetables. Enjoy!

recipe courtesy of Jaylene Johnson

Not Tuna Pate

1 C sunflower seeds, soaked 8-12 hours, drained, and rinsed
1/2 C almonds, soaked 8-12 hours, drained, and rinsed
1/4 C water
2 T lemon juice
1/2 tsp sea salt
1/4 C minced celery
2 T minced red onion
2 T minced parsley

Process the sunflower seeds, almonds, water, lemon juice, and salt in a food processor until it becomes a paste. You can then mix everything together in a bowl or I like to add the celery, onion, and parsley and pulse a couple of times. 

A great variation to this is Not Salmon Pate, you add 1/2 C grated carrots to the food processor along with the almonds, sunflower seeds, water, lemon juice, and salt. Replace the parsley with a tablespoon minced fresh dill weed, or 2 teaspoons dried.

This is great to add to a salad, use in a lettuce wrap, or stuffed in a red bell pepper half.

recipe courtesy of Jaylene Johnson

"Being healthy and owning a disease free body is not luck, it is earned." 

Eat To Live by Joel Fuhrman, M.D.