Vanilla Lovin’

I love ice cream…who doesn’t? Before I became vegan, my favourite ice cream was Häagen-Dazs Strawberry Cheesecake. The yummy taste of strawberries and the crunch from the bits of cheesecake was amazing. In the past I would joke with my friends that I could never become vegan because of my love for ice cream, but who says you have to give that up? Enter my vanilla lovin’ soft serve nana cream. This is the first of many attempts in me finding my perfect recipe for vegan ice cream, something that could very well rival Häagen-Dazs. I fell in love with this recipe and I know you will too. It’s smooth, packed with banana flavour with a subtle hint of vanilla and coconut and the best part… IT’S GUILT FREE!!!

Processed with VSCOcam with f2 preset

You’ll need:

3 bananas that have been sliced and frozen for 8 hours.

1 teaspoon of vanilla seeds

2 teaspoons of organic cold-pressed virgin coconut oil

A scant amount of rice milk (coconut milk is a great alternative)

Place all your bananas in a blender and add a little bit of milk to get the blender going. Don’t add too much milk unless you want a smoothie. Add the rest of the ingredients, blend then grab a spoon and enjoy! IT’S THAT SIMPLE!

Coco about you!

I’ve waxed lyrical about the benefits of bananas here, so this time I’ll be giving some love to coconut oil. I am obsessed with the smell of coconuts, the real smell not the artificial kind.  I think it’s one of the reasons why I love coconut oil so much, the smell transports me to a beautiful island where James Franco is rubbing oil on my back and we’re drinking green smoothies together. Fantasies aside, I started using coconut oil on my nails and noticed that they got stronger, grew quicker and maintained their length. I did some research and found out that  coconut oil is a great all-rounder. It’s great for your hair, skin and your body, all of which I can vouch for. Coconut oil contains lauric acid which is then converted to monolaurin which has been touted to fight viral and bacterial infections caused by organisms such as Listeria monocytogenesStaphylococcus aureus and Heliobacter pylori (microbiologist that I am, I sense a study on the effects of coconut oil on these organisms hmm…) which cause food poisoning, stomach and duodenal ulcers. The composition of fatty acids in coconut oil (medium chain triglycerides) assimilate well in the body and also help body systems such as the liver in cases of detoxification. Lauric acid makes up 50% of the fats (good fats) found in coconut oil and is beneficial to the heart, it does not increase your LDL’s due to it being a healthier alternative to other cooking oils. It also reduces the risk of  atherosclerosis and damage to the arteries. On the skin I found coconut oil to be best applied as a mask (apply a generous amount to your face, take 5 minutes to massage your face and then use a warm face cloth to wipe it off. The excess can be left to leave you with a gorgeous tropical glow.) It’s also great for treating eczema and preventing premature aging!

 

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