We finally had a break in the crummy weather here in Portland, and were blessed with not one, but two 80-degree days in a row! It’s been a rough spring (and winter) here with record amounts of precipitation and we’ve all been starving for the sun. Kinda weird to feel 80-degrees though when we haven’t even hit 70 yet this year, and have been consistently experiencing weather in the 40s and 50s. But man, it feels good and I’m actually sitting outside as I work on this post!
Anyway, I think the sun inspired me to whip up this tropical treat (that, and fresh champagne mangos were on special at New Seasons). It even seems like you’re eating sunshine with this one, and that makes me feel happy. I added turmeric for a dose of antioxidants and grass-fed collagen for some gut-boosting nutrients. This recipe would also be lovely with frozen pineapple (as an addition or instead of the mango).
Cheers and enjoy!
- 2 fresh mangos, peeled, chopped and frozen for at least 24 hours (or buy already frozen)
- 1 medium just-ripe banana, peeled, sliced and frozen for at least 24 hours
- 3/4 cup full-fat coconut milk (I like this brand, which has no gums)
- 1 tsp pure vanilla extract
- Pinch of sea salt
- 2 Tbsp grass-fed collagen powder (I used this brand, but like this one too)
- 1/2 – 3/4 tsp ground turmeric (I liked it with 3/4 tsp, but use 1/2 if you’re not sure)
- 3-4 Tbsp sliced almonds
- Add frozen fruit to the food processor with the coconut milk and vanilla. Blend until smooth, scraping down the sides and re-blending, as needed.
- Next, add the sea salt, collagen, and turmeric. Blend until well mixed.
- Scoop mixture into a large bowl and mix in the sliced almonds. Freeze for a couple hours if you want it to firm up a bit more or enjoy right away
Yields: 2-3 servings
Lately, the weather in Portland has not only been warm, but also muggy and humid. Normally, we don’t get much humidity, but this summer has been an exception. Sometimes, I think it feels kinda good, especially in the mornings. This is most likely due to my Midwest upbringing. Growing up in Michigan, I became accustom to a lot of humidity and truthfully, this is nothing compared to the Midwest stickiness. What’s great about Michigan though is that there’s easy access to water, especially in Alpena, where I grew up.
Anyway, the point I’m trying to make here is that this sticky weather has left me wanting a cold treat on some evenings. You know, to help me cool off … or something. I don’t like to make many treats and baked goods, and generally turn to berries with melted coconut butter when I want something sweet. Sticking to my same fruit and coconut route, I used some frozen peaches (from a friend’s peach tree that I cut and froze myself) and blended them with coconut milk, coconut butter and vanilla to make a cold and slightly sweet indulgence. It took all but 5 minutes, hence the name 5-minute peach ice cream. It’s so easy and delicious, and can be made with pretty much any frozen fruit. Second to the peach, blueberry is my favorite (we do have a freezer full of them, after all). You can even blend different frozen fruits together to create other flavor varieties as well. There’s many options!
- 1 cup frozen unsweetened peaches
- 1/3 – 1/2 cup full-fat coconut milk (I like this brand and this brand)
- 1/2 tsp pure vanilla extract
- 1 Tbsp melted coconut butter (I like this one and this one)
- Basil leaves for garnish, optional
- Combine the first three ingredients in a blender or food processor (I used my smallest Ninja container). Blend for 20-30 seconds and then remove lid and scrape down the sides. Blend again and add a bit more coconut milk if needed. Then, add the melted coconut butter and blend again, until smooth.
- Garnish with basil, if desired. Top with anything else you may desire. I like raw sprouted walnut pieces, fresh blackberries or raw unsweetened cacao nibs.
Yields: 1 serving