Raw Oatmeal

I ran out of my favorite breakfast foods this morning and had no milk on hand for my raw granola, so I improvised quick before I  got too hungry and reached for something that would not nourish me as positively as this did. I call this Raw Oatmeal because it had the look and consistency of oatmeal and left me feeling full for hours the way oatmeal would. But it was way faster to make than boiled oats and in my opinion, much more nutritious.

Although I could just have eaten fruit and nuts or nut butter, which I believe can be a satisfying breakfast, some days I feel the need to sit down and eat something out of a bowl, with a spoon, to make me appreciate what I am eating. And today is one of those days. As usual, sorry for the photograph, this tasted much better than the photo looks, I promise 🙂

As it so often happens, I made this on the fly without writing down or taking specific measurements, so below is an estimation of what I put in this tasty bowl. I am already seeing all the substitutions and possibilities with this that having just one recipe would be so limiting 😉

Ingredients:

• 1 large apple
• 1 banana
• 1 chunk of ginger
• 1 TBS sunflower seeds
• 1/4 cup walnuts
• 1 TBS almond butter
• 1 TBS  shredded coconut (for topping)

Steps:

• Put everything in the food processor and combine until desired consistency
• Top with coconut and enjoy!

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Banana Chocolate Crunch Ice Cream

MMmmmm, there’s nothing like guilt free ice cream. This banana ice cream is so easy and delicious. And versatile too. I did this batch with chocolate but you can get as creative as you want, adding nuts, berries, anything really! My daughter wasn’t a fan of the crunch of the chocolate, which came mainly from the cacao nibs, and partly from the hardening of the chocolate once it hits the ice cream (one of my favorite parts of this treat) If you have kids who don’t like crunch, or yourself like a creamier texture, just skip the nibs!

Ingredients:

Chocolate crunch

• 1/2 cup coconut oil
• 1/4 cup raw honey
• 6 TBS cacao powder
• 3 TBS cacao nibs
• dash of salt

Put all ingredients in a double boiler or in a jar in boiling hot water and mix until well combined. Set aside. The benefit of doing this step in a jar is that if you don’t use all the chocolate mixture (I didn’t), it’s conveniently stored in a jar that you can put a lid on and save for later use (which I did).

Banana Ice Cream

• 4 frozen bananas

Put bananas in food processor and blend until creamy texture is achieved. This step can take a little bit of time and work, depending on your food processor. It takes me under 10 minutes but I have to constantly open the lid, scrape the sides down with a butter knife, to get things moving. At first it will seem like it’ll never become ice cream, but after sufficient scrapping, the bananas will catch and you will witness a deliciously creamy mound form right before your eyes. So satisfying.

Once that happens, add a few tablespoons (3 or 4) of the chocolate mixture into the food processor and pulse a few times to combine.

Dish out in small bowls, top with more chocolate sauce and enjoy!