Breakfast:
1 piece of sourdough with peanut butter and jam
Soymilk latte
Green smoothie with spinach, mint, green grapes, green apple, strawberries, banana, noni
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Lunch:
Raw "bouquet of flavors" soup with kelp granules
Few green grapes
Banana ends (I was slicing up bananas for dehydrating and the ends had to go somewhere :)
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10 Barhi dates stuffed with pecans and dark chocolate (dairy-free) chips
Snack:
Corn-flax chips with salsa
Water with 3 drops black mica
Supper: leftover alert
Beef-mushroom-cashew stirfry with coconut rice and prawn-mango-veggie (sans prawns) from Thang Long
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Bananas Foster (raw style and yummy!! Dennis loved it)
Recipe: Bananas Foster (serves 2)
Bananas Foster is typically made flambe style on the stove with butter and carmelizing the sugar, however I came across this very easy, yummy and quick version.
In 2 bowls add the following
2 ripe bananas (1 banana per bowl)
1 cup (thereabouts) of vanilla ice cream (mine is dairy free and sometimes raw)
2 tablespoons (thereabouts) chopped walnuts
Glaze:
Mix together in a small bowl the following:
1/4 cup agave nectar (found in Homegrown and Superstore) Agave is low glycemic
2 teaspoons olive oil
1 tablespoon carob powder (needed for the caramel flavor)
1/4 teaspoon rum extract
splash of vanilla extract
pinch of cinnamon
pinch of sea salt
Blend the glaze well and pour over banana/ice cream/nut mixture. Enjoy!
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