Tag Archives: bananas

Carob Cashew Coconut Ice Cream

Carob Cashew Ice Cream

I love this ice cream! Its RICH, CHOCOLATEY, DELICIOUS, FULLY RAW, and VEGAN! The best part is it looks and tastes just like chocolate but so much healthier than any store bought gallon of dairy and sugar filled tub of guilt.


  • 2 cups frozen bananas
  • 1/2 cup raw cashews
  • 1/4 cup lite coconut cream
  • 2 tablespoons carob powder

Carob Cashew Ice Cream ingredients

  1. First, add some of the coconut cream into the blender to help move the frozen bananas from the bottom.
  2. Next, add all the bananas, cashews, and the carob powder.
  3. Blend on high for a few minutes, stopping periodically to push down the ingredients toward the bottom with a wooden spoon.
  4. Add the remaining coconut cream to the desired consistency, which should be thick and creamy, not runny.

by Lupita Ronquillo, holistic nutrition writer

Oatmeal Banana Split

Banana Split Oatmeal

For breakfast this morning, my husband decided to create a new way of eating oatmeal and it was great! Can you really have a “banana split” for breakfast? Sure you can, especially when all the ingredients are healthy and vegan! ┬áIf you ever wanted to jazz up your breakfast or if you struggle with kids who don’t want or like oatmeal, this recipe will be a big help in making it FUN. All ingredients are healthy so you don’t have to worry about adding refined sugars or even chocolate with this fiber packed breakfast! Carob has no caffeine and has more nutrients than those sugar filled chocolate syrups kids are so attracted to. Best of all, with this fig and date carob sauce they won’t even know the difference! The more nutrients we put on our kids’ plate, the more behaved our kids will be and who couldn’t use that?!

Carob Sauce

I love this carob sauce! It basically just figs, dates, carob powder, almond milk, and vanilla!

Figgy Carob Sauce

  • 3 dates, pitted and organic
  • 3 figs, dried for sweetness
  • 1 cup almond milk, unsweetened
  • 1 tablespoon raw honey (or maple syrup if you don’t eat honey. Personally, I still use honey for its superior antibacterial properties and because of the fact that bees are not high on the food chain!)
  • 1/2 tablespoon carob powder
  • 1 teaspoon vanilla extract
  1. Place the dates, figs, almond milk, and carob powder in a high powered blender and blend until smooth.
  2. Filter the sauce from the blender into a small saucepan to prevent any pieces of figs and dates from getting through. This step will also help make this recipe a kid-friendly one!
  3. Next, stir in the honey and vanilla and bring the sauce to medium heat for just a few minutes. Don’t overheat or overcook the sauce. Remove from heat after 3 minutes.

Oatmeal Spice

Oatmeal Spice

  • 1 cup rolled oats
  • 1 cup water
  • 2 teaspoons cinnamon
  • 2 teaspoons Chinese five spice
  • pinch of salt
  • Bring the water to boil with the pinch of salt.
  • Add the rolled oats and stir for one minute.
  • After 3-5 minutes, remove from heat and add in the spices.
  • Cover the oatmeal until the water is absorbed.

To make an oatmeal banana split, simply serve the freshly made oatmeal into a bowl. Split a banana and place it along side into the bowl. Then pour some figgy carob sauce on top and sprinkle dried organic shredded coconut on top. You can also top with fresh fruit and nuts such as strawberries and walnuts to really give it that “banana split” flavor!

by Lupita Ronquillo, holistic nutrition writer