Banana ice cream is an amazing and healthy alternative to regular ice cream or even vegan ice cream. It’s creamy, sweet, delicious and so easy to make. Consistency-wise it can be pretty close to a regular ice cream if you put it in the freezer after prepping for 20-30 min, If you serve it right away, it has the consistency of a soft serve.
Take the bananas out of the freezer and let them defrost for 3 min. Add them to the food processor and blend them up into until smooth. You might need to scrape down the sides couple of times. Add the ginger powder and blend for 10 sec to combine the ice cream with the ginger powder. Serve and enjoy your ginger flavored banana ice cream.
You can use fresh ginger as well. Peel a small piece and grate it using a sharp fine grate.
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How I fell in love with the ginger flavored banana ice cream
Back in Teneriffa, I bought a huge bag of organic ginger powder that I needed for a recipe. And I had so much left over ginger that I started adding it to everything. We were eating tons of bananas back in Teneriffa, there was not much other fruit, so eventually, the ginger powder landed in my banana ice cream and I loved it.
Using fresh ginger for banana ice cream
I tried adding ginger to the banana ice cream before, but I always ended up chewing on those wooden strings from the fresh ginger, and yes, I peed it before grating. Also, the flavor was not very blended it, I would have gingery spots and spots with no ginger at all. When I added more ginger to have more of the flavor, the ice cream would come out too spicy, even hot. So my preference is always to use ginger powder, even if I can get my hand on some fresh organic ginger.
Making nice cream in a food processor
I tried making nice cream so many ways and I find the food processor method to be the easiest. You can also use your immersion stick to blend up the bananas, therefore us a wide bowl. It works in a powerful blender as well, but the ice cream comes out softer I find.
Who is Stefan?
We love to work and to film videos together. Stefan, aka Fruitadmin, is my husband and the best traveling and food prep partner I could have asked for. Check out his Instagram and Youtube channel.
If I don't have the time to make my own fresh mustard, I buy a good quality organic mustard that is certified vegan made of few simple ingredients and low in sodium.
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I'm Ina
I'm passionate about raw food because it's so amazing, I don't crave anything else. Raw food is not only super tasty and healthy, it is also incredibly versatile and exciting. Give one of my recipes a try.
I make my own kimchi or I buy unpastorised certified vegan kimchi at our local organic store.
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I'm Ina
I'm passionate about raw food because it's so amazing, I don't crave anything else. Raw food is not only super tasty and healthy, it is also incredibly versatile and exciting. Give one of my recipes a try.
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I'm Ina
I'm passionate about raw food because it's so amazing, I don't crave anything else. Raw food is not only super tasty and healthy, it is also incredibly versatile and exciting. Give one of my recipes a try.
We love kale chips and probably have tried every single flavor of raw vegan organic kale chips all over the world. Living in Germany, it gets easier and easier to get fresh kale and Stefan’s parents grow it in their garden, but it’s not that easy to get kale chips at the stores. When it comes to healthy foods, Germans are not eager at all to spend the extra money. It seems like they expect the healthy chips to cost just as much if not less than regular chips which are just around 1€ for a big bag. Once, buying a bag of raw organic kale chips at a regular store the person behind us got super angry about us paying 3.5€ for the tiny bag of kale chips as we were spending his money. Hope you get the picture. This is the main reason why there are very few German brands making kale chips.
Wash and de-stem the kale. Rip it into bite size pieces. Add the tahini and curry and massage gently the kale until evenly coated. Lay the kale out onto a dehydrator sheet without the kale overlapping and dehydrate overnight at 108ºF/42ºC in the dehydrator.
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Besides the price and availability, our diet got much healthier over the years and we don’t buy products containing oil anymore, we are not into salt as well. So I started making kale chips myself. There are quite a few awesome recipes I’ve been making lately, but this one is the easiest and super tasty.
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I'm Ina
I'm passionate about raw food because it's so amazing, I don't crave anything else. Raw food is not only super tasty and healthy, it is also incredibly versatile and exciting. Give one of my recipes a try.
Strip kale leaves from the stems and discard the stems. Tear the kale leaves and arugula into small pieces and place in a bowl. Cut the tomatoes into 4 pieces each using a veggie chopper or a knife and add to the bowl. Remove the peas from the shells and add to the bowl. Add the homemade or store bought sauerkraut.
I'm passionate about raw food because it's so amazing, I don't crave anything else. Raw food is not only super tasty and healthy, it is also incredibly versatile and exciting. Give one of my recipes a try.
Every time I have too many ripe bananas I make cinnamon rolls and banana ice cream.
Raw vegan cinnamon rolls
Everyone who is into sweet baked goods will love these raw vegan cinnamon rolls. These buttery buns are a perfect treat that helps to forget the unhealthy regular cinnamon buns. This hight carb and gluten-free dessert is perfects for both kids and adults.
Healthy cinnamon rolls
We only use whole healthy ingredients to make this dessert and minimally process them.
So delicious
These cinnamon rolls are sweet and gooey, with a buttery tastes from the almond butter with a strong hint of cinnamon.
So easy to make
It only calls for 3 simple and widely available ingredients. Bananas, almond butter and cinnamon. Even the waiting time is quite long, the dehydrator will do it gladly overnight. All the prep is done within 10 minutes.
Split the bananas lengthwise into 2-3 stripes. Dry the bananas at 42ºC/108ºF on a mash tray overnight (12-16h). The bananas should be still soft on the inside, but the skin should be dry. Roll up a banana slice. Roll up 3-4 slices around one another to get a thicker cinnamon roll. Drizzle with almond butter and sprinkle with cinnamon.
If your almond butter is to thick, add a little water.
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Banana cinnamon rolls
The recipe
Banana cinnamon rolls are super popular within the raw food community, everyone makes them, with a slightly different spin. The very basic recipe only calls for bananas and cinnamon, common addition are young coconut meat, nut butters, dates, raisins, vanilla, coconut sugar, or date sugar. Usually, the recipes are made of of not more than 3 ingredients.
The banana should be spotty with no green ends. The bananas should be overripe, no soft brown spots.
Raw, organic, real
When it comes to almond butter, besides buying organic, make sure it’s raw. Check out my post on almond butter to find more info on why I never eat roasted nuts.
Splitting the banana
The hardest part of this is slicing the bananas lengthwise. I usually use a sharp cerated knife, hold the bananas down genteelly and cut is just like I would cut a burger bun. There is another great way to separate the banana into 3 stripes, but the stripes will not be flat. The banana consists of 3 parts and with a little practice, you can split it lengthwise using just your hands. Split it straight down the middle lengthwise and it will spit into equal thirds.
Peel the banana, it is usually a little firmer on the bottom. Look for a little hole right in the center of in the bottom, push it in with you finger and the banana will start splitting lengthwise.
Broken banana pieces
It’s unavoidable to mess up couple of bananas, that’s why I only attempt to make cinnamon rolls when have more bananas than I need. The broken pieces can be frozen for banana ice cream.
no dehydrator, no problem
If you are not a raw foodie jet or/and don’t own a dehydrator, make these in the oven. I wouldn’t recommend trying to dehydrate the bananas at a dehydrating temperature in the oven. It’s a waste of energy and never works out quite well. The oven is not constructed the way a dehydrator is and doesn’t as well as a dehydrator. The banana might start to ferment if you leave it in the oven at a low temperature over night. Bake the bananas for 2-3 h at 120ºC/250ºF on reusable silicon mat/paper.
Storing
Diese Zimtschnecken sind nicht ganz durchgetrocknet und dadurch nicht haltbar. Wenn ich diese am zweiten Tag noch essen will, dann rolle ich diese auf und lasse sie im Dehydrator weitertrocknen.
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I'm Ina
I'm passionate about raw food because it's so amazing, I don't crave anything else. Raw food is not only super tasty and healthy, it is also incredibly versatile and exciting. Give one of my recipes a try.
Raw vegan burger as a perfect substitute for any burger
When it comes to home made meals, we have the freedom to make the best meal possible. It means to really think about the ingredients we use and to start from scratch using only the great ingredients we know are healthy. If we just try to recreate classic recipe, we will end up with the cheap junk food that stole hours from our life for nothing.
Raw vegan burger the easy way
What I love about this burger recipe, is that is so easy and fast to make. We tried many raw vegan burgers eating out at the raw vegan restaurants and the usual recipes require marinating and dehydrating which can take hours if ton days.
Process all the ingredients till well combined but still grainy. You can substitute the cashew nuts for any other nuts, if you can't find vegan Worcestershire sauce use soy sauce or vinegar.
Bun
2
portobello mushrooms
Remove the stems, you can add them to the patty mix.
Fill the mushrooms with the patty mix, top off with the sides of your choice.
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Raw vegan burger bread
Mushrooms as a burger bun
Mushrooms are a delicious and easy to make burger bun. We wash the portobello mushrooms properly and lay them out onto a clean kitchen towel so the water can drip off.
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Lettuce as raw vegan burger bun
If you don’t like mushrooms or can’t find big portobello mushrooms you can always use lettuce for burger buns.
Raw vegan burger variations
There are countless ways of making a raw vegan burger. You can use different nuts for the patty, your fav veggies to replace the carrot. We sometimes add some raw vegan cheese and crispy dehydrated onion rings. Ketchup is also always a good idea.
Who is Stefan?
We love to work and to film videos together. Stefan, aka Fruitadmin, is my husband and the best traveling and food prep partner I could have asked for. Check out his Instagram and Youtube channel.
It’s a quick and easy to make appetiser or an entire lunch, if I eat it all by myself. I used to get an egg salad sandwich on my way to school every morning till I noticed that I was gaining weight. This recipe comes so close texture and taste wise to the egg salad filling in the sandwich I was eating, in a healthy and much more delicious version.
Cut 1 ½ cucumbers into bite sized slices. Cut the remaining cucumber half and the celery into small cubes. Add the avocado and mash it while mixing it with the cucumbers and celery cubes. Mix the tahini with water and add to the salad. Add the kale sprouts, the curry and garlic powder, and the kala namak salt. Onto the cucumber slices, place 1-2 tbsp of the egg salad mix and top off with the leek sprouts.
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How do we get the egg flavour into our food
Kala Namak salt tastes just like eggs. If you don’t mind using a little salt in your food, kala namak is amazing. It provides not only egg like flavor but also the taste. It is amazing for sauce and dressings like ranch or mayo.
Where to get the ingredients for this egg salad recipe
I'm passionate about raw food because it's so amazing, I don't crave anything else. Raw food is not only super tasty and healthy, it is also incredibly versatile and exciting. Give one of my recipes a try.
This ketchup recipe is easy to make, super healthy and tastes amazing with anything. But isn’t a raw ketchup recipe just for the raw foodies? Not at all, it’s tastes amazing to anyone and is much easier to make than any other recipe.
Why I make my own ketchup
I wasn’t too thrilled with conventional ketchup products once I took a closer look at the ingredients: preservatives, coloring, and E-numbers I wasn’t sure what they meant. Plus the tomatoes are usully chemically treated while grown and in ketchup. I decided to buy organic ketchup, but there was always added sugar. Like they say: “If you want it to be good, make it yourself.” Today, we will make the most delicious and amazing ketchup ourselves.
In just a couple of minutes our healthy raw ketchup is ready to eat.
I'm Ina
I'm passionate about raw food because it's so amazing, I don't crave anything else. Raw food is not only super tasty and healthy, it is also incredibly versatile and exciting. Give one of my recipes a try.
This is by far my favorite raw vegan avocado cake. It’s not only tasty, but it is also quite healthy. There are no oils or sugar in it. It is also pretty easy to make. No baking and affordable for a super tasty cake.
Pulse the dates and the almonds into a grainy mix using the food processor. Add in the orange juice and mix for 2 more seconds. Lightly press the crust into the moulds.
Cream layer
8
avocados, ripe, but not overripe
126 g
orange juice
8
medjool dates (148 g)
Blend all the ingredients until smooth and combined. Spread evenly onto your crust and freeze overnight.
Remove the cake from the mould right after taking it out of the freezer. Let the cake sit at room temperature for about an hour or till defrosted.
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If you are not sure about using avocados for a desert, try making just one pies using one avocado to see how you like it! Or just make a thicker crust and a thin cream layer.
Delicious and healthy raw vegan avocado cake. Only 4 ingredients, made in 15-20 minutes. No oil, no sugar, raw and vegan. The best raw vegan avocado cake recipe.
I'm Ina
I'm passionate about raw food because it's so amazing, I don't crave anything else. Raw food is not only super tasty and healthy, it is also incredibly versatile and exciting. Give one of my recipes a try.
Sure, you can by vegan milks at a store, but it’s so easy to make your own raw vegan milk at home. Plan-based milks are not only tastier and healthier than cow’s milk, they are also so versatile and fun to make.
We used to love chocolate milk. The taste, the sweetness, the flavor of cocoa. Not the unhealthy ingredients of it or the animal-cruelty caused by the milk production for sure. So here is an amazing hemp-based alternative. It is healthier and even more delicious. There are so many more good non-dairy vegan substitutes for milk we will share with you this year!
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Chocolate Milk with Hemp
Ina Melny
Published:
Blender
2 tbsphulled
hempseeds
1 tbspraw
cacao
2
Medjool dates
500 ml (2 cups)
water
Blend all the ingredients in a high speed blender till smooth.
Where do we find our raw ingredients?
Some health food stores sell them, but we prefer buying them online. It’s usually cheaper and saves time looking for them at a store.
Dates are a healthier sugar alternative. It is better than agave or honey. Not that we are considering honey as a possible food, it’s a product bees invested hard labor in to have food for themselves and who are we to steel it, right?! Back to the date, dates are the best.
Watch the video on a comprehensive comparison of the popular sweeteners. Or read the original study if you want the information first hand here.
A good blender is simply irreplaceable.
Dehydrator turns fruit into delicious healthy treats.
If you like veggie noodles, you should get a spiralizer.
Shred celery and zucchini in the food processor till the veggies turn into rice corn size pieces. Add the remaining ingredients and process for just couple of seconds to combine the ingredients.
Filling
organic
cucumber
organic
avocado
organic
chives
organic
sprouts
organic
mango
organic
bell pepper
organic
Choose 3 of what you like/is in season.
Dipping Sauces
organic
wasabi
unpasteurized, organic
soy sauce
Prepare the wasabi following the packaging instructions if you are using powder. You can find unpasteurized soy sauce in your health food store.
Fill the nori sheets with rice and veggies, roll using a rolling mat.
Should your rice turn out to watery, add 1 tbsp psyllium, mix in with a fork, and wait for 15 minutes before you continue.
You can buy me a smoothie and show some love back.
Recipes
In the morning, I have no self-control, I need a plan. If I don’t feel like eating fruit, which is usually my go to breakfast, I’ll make a smoothie. It’s a plan, right? Let’s try it for a week straight.These fruit smoothies taste much better than coffee and will do a better job waking you up and keeping you energised till the next meal.
Tabbouleh is a staple in our kitchen and one of my fav salads. Unfortunately, my husband doesn’t like cauliflower. Here is something we both more than enjoy.
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