You’ll need a strong blender!
- Handful of washed grapes
- One lemon
- A few ice cubes
- About 3/4 cups of soda water
- Squeeze out the juice of the lemon, and pop in the blender with grapes and ice cubes
- Blend on high for 2 minutes
- Pour into glass and add soda water, and fresh mint for added flavour
I actually discovered this divine gift from the gods completely by accident. Coming home from work on evening, I needed something not to heavy to silence my growling stomach while throwing together my supper. My choice of ingredients:
- 1/2 cup of chilled milk
- 2 pitted dates
- 1 small tot of vanilla essence
Pop the ingredients in a blender give it a wizz for a minute
And the result:
While its not as thick and decadent as an ice cream milk shake, it is deliciously smooth and creamy and definitely hits the spot. I did not add additional sweetener, but feel free to sweeten to your liking.
Got an ice cream craving but don’t want all the guilt?
what you’ll need:
- 2 small sliced bananas (or 1 large one), frozen in advance
- 1/2 glass of full fat cows milk
- 1 little tot of vanilla essence
pop all the ingredients in a blender
Give it a wizz for about a minute and voila! There you have it, rich creamy and delicious banana ice cream ready to delight your taste buds and kick your ice cream craving’s butt. If you think 5 minutes was quick, see how fast you eat it up!
Might I add that I didn’t add extra sweetener. Feel free to add some if you prefer. There are recipes out there claiming that just blending a frozen banana and vanilla essence makes a delicious ice cream. I beg to differ about that slimy mess that is totally not worth the brain freeze. Adding half a glass of milk makes all the delicious difference and not that much more caloric expense.
I’ve popped it in the freezer to see if it stays ice creamy … lets hope. I’ll post an update about that later.
Update: The bad news is that after a couple of days in the freezer, the consistency was solid enough to be considered popsickle material, but definitely not scoopable ice cream. The good news is that I could break it up with a butter knife, swirl it in the blender with a half glass of milk and that not only tripled the volume but came out even better than before 😀
There is no way to eat healthy on processed foods. They are so dense in calories and so void of nutrients. Any form of calorie restriction on processed foods will leave you HUNGRY. Calorie counting goes hand in hand with processed foods. On natural food, one’s body knows when its had enough. Mother nature designed it that way. More volume, more nutrition, less calories! Two blocks of chocolate equals one big banana in calories, and has near to no vitamins and minerals. Hunger does not come from lack of calories. It comes from lack of vitamins and minerals. If hunger came from lack of calories, it would take a long time for the fat people of the world to start feeling hungry. What will make you feel more satisfied? A banana or two blocks of chocolate (I’m sure nobody normal can stop at just 2 blocks by the way). So even just one packet of chips will push you over the limit of calories you would use up in one day. One bag of corn puffs contains more than 1000 kilojoules, and that for eating, what feels like, air!!! Eating processed food is a recipe for perpetual failure.
The trick, to always packing a healthy lunch quickly, is to make sure you always have a supply of quick prep things available. My two favorites are sprouts and frozen mixed veggies. I always have a supply of sprouts (click here to see how easy it is to make your own) … well almost always, and mixed veggies … always in my freezer.
What I do is, just steam the mixed veggies the night before, mix that in a lunch box with a handful of sprouts, add sunflower seeds, sesame seeds, pumpkin seeds, whatever I remember I have, and then pack in 2 boiled eggs, and an avo separate with that. Drizzle over some olive oil, and a teeny bit of salt. Pack a knife and spoon 🙂 Eggs I have with some of the mixed veg and sprouts for brunch and the rest for lunch! Yay for 5 meals per day!
I came home last night, and the friend who is staying at my place was so sweet, she’d used the butternuts I’d cooked up the night before to make some deliciously fragrant butternut soup. I am not a good cook, so I’m always asking people how they prepared this or that. And if it seems doable enough, I may try it out some day. She said, She’d cooked up onions and potato and put that in with the butternuts, and salt (oh shit), pepper, and STOCK (oh shit). Salt overload. What the fuck is inside stock? Does anyone even know? I freak out when people use stock. What’s wrong with a few spices, some herbs and the natural flavors of the actual ingredients (veggies, meat, fish, chicken etc)? Is that not enough? Using stock AND salt … Hello high blood pressure! Hello water retention! Hello swollen ankles! Hello Gout! Hello! If you insist on using stock take the time to make stock, it would be better to make your own, so that you know exactly what is in it. Personally, I’m too lazy to do that. The butternut soup was delicious by the standards of the oversalted toungue. Bordering on way too salty and otherwise flavour overkilled for me (could have been a pot of the worlds ingredients all mished together and boiled, with no single ingredient identifiable – except the salt). Instant heartburn. She offered me panini, which I knew was probably a bad idea, but I was too weak to refuse.
If I made butternut soup, I’d do it this way:
Liquidize 2 cooked butternuts, with 2 cooked potatoes, perhaps a cooked sweet potato might be nice to toss in as well, 2 browned onions, 2 tablespoons of braised garlic, MAYBE one tomato, teaspoon paprika (my favourite spice). If I was feeling like a meaty pot, I’d braise some meat pieces (whatever I had in my freezer), with the onions and and pop that in as well. Cook that up with a liter (or two) water till it thickens to a medium consistency. If I was feeling especially inspired I would top with some coriander or parsely. Let whoever put in their own salt or pepper. I personally use very little or no salt for obvious health reasons. I am tasting it already! Mmmmm
Ps. There’s nothing wrong with adding cream! Fat is good for you, in moderation of course, and much safer than a salt or sugar overload.