Monday, June 28, 2010
With the Summery hot days on our door step, if you want to trick your kids and yourself into no "guilt ice-cream" this is what you need to do:
Buy overripe bananas or keep them until they have plenty of black dots (they are sweeter ripe), peel them and freeze them. When you're ready for that long wanted ice-cream, take out 1 frozen banana per person and some frozen berries or frozen coulis (which you can get from Picard for example). Let the bananas defrost for 3-5 min and then throw into blender with the coulis or berries. top with some crushed nuts et voilà! You can also be "naugthy" and replace the frozen berries with melted chocolate and top with dessicated coconut. A real treat!!!!
I've been talking about this almond milk for a while now and I'm finally getting around to posting the recipe. So here's the alternative to cow's milk and soy milk for those of you that are lactose intolerant or vegan, or just want to try something different. Almonds have a good calcium content and can reduce your cholesterol. One cup has only 2.5 g of fat and zero saturated fat so it's great if you're watching your cholesterol. It doesn't have a ton of protein, but it does have 30 percent of your daily calcium. Plus it only has 90 calories, which is less than soy milk (110), cow's milk (102), and rice milk (130). So here's the easy recipe:
- soak 1 cup of almonds (with their skin is fine) in water over night
- next morning, rinse them until water is clear
- mix in blender 1 cup of soaked almonds to 4 cups of pure drinking water
- drain milk through a cheese cloth or new stocking and squeeze out all the milk.
- refrigerate and use within 2-3 days. (it does turn quite rapidly so don't make too much at a time)
- you will be left with a flour from the almonds which you can use in baking for macaroons for example. Dry out the flour in the oven at low heat and keep in air tight container or freeze.
For those of you in France you can buy cheap almonds at ED.