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Feasting on Fruit

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Banana Blueberry Bark

· Natalie 15 Comments

Growing up with a deep love of candy and sweets, I begrudged my sweet tooth for making me crave those sugary snacks. Now it’s a blessing, because three quarters of my diet is sweet fruit. Fortunately, I was never a big fan of salty snacks, since those are much harder to recreate 80/10/10 style. My cravings have switched from glucose to fructose, but my sweet tooth is still undeniably strong.

Speaking of fructose, my favorite recipes are those made only of fruit that still taste like dessert. These sorts of recipes usually involve lots of bananas, like this one does.

What form have bananas not taken…?

Banana bark! Banana ice cream bark with a smidge of vanilla and bursts of blueberries to be exact.

Banana Blueberry Bark

2 frozen bananas

1/2 tsp vanilla bean powder (or extract)

1 1/2 cups blueberries

  1. Blend the frozen bananas and vanilla until smooth.
  2. Stir in the blueberries,
  3. Spread into a single layer on a pan.
  4. Freeze for at least 4 hours then break it apart.
  5. Eat it directly from the freezer.

Raw Ice Cream Cones + My eBook!

· Natalie 9 Comments

My eBook is now available!!! Details, purchasing info, sneak peeks, and testimonials → HERE

Now onto the cones to hold all that ice cream…

If you give a mouse ice cream, then he’s going to want a cone. If you give a mouse raw ice cream, then he’ll probably ask for a raw cone. And if you give a mouse a whole book of raw ice cream recipes, then he’s definitely going to want a raw cone recipe. The same principle applies to raw vegans.

This recipe is essentially a simple date + oat cookie recipe that I rolled out super thin and wrapped around these strange little cone-shaped things I found in my kitchen cabinet. If you don’t have strange cone-shaped objects hiding in your kitchen, then use strange cone-shaped objects that may be hiding in you bathroom or bedroom or closet. If there are no cone-shaped objects to be found, then make cookie bowls instead.

Raw Ice Cream Cones

Makes 4-6 cones/bowls

2 cups raw rolled oats

2 cups pitted dates

2 tbsps water

1/4 tsp salt (optional)

  1. Combine everything in the food processor until it forms a ball.
  2. Divide the dough into 5 balls. Roll out the each ball between 2 sheets of wax paper. Try to make it as thin as possible. Peel off both sheets of wax paper (it’s easier to peel the paper off the dough than the dough off the paper).
  3. Cut the dough into a circle using a knife or a very large cookie cutter.
  4. Wrap the dough around a cone-shaped mold, or shape it inside of a bowl. Repeat for the remaining dough balls. If you have a lot of scraps, combine them, and roll them out into a 6th cone/bowl.
  5. Dehydrate with the mold or bowl for 14-16 hours at 115 degrees. Halfway through you can remove the mold. They should be dry and no longer sticky.

And don’t forget to check out my eBook for even more banana ice cream!

Papaya Lime Smoothie Float

· Natalie 1 Comment

Papaya Lime Smoothie Float

I tried papaya for the first time, and promptly spit it out. Maybe it wasn’t ripe. I tried papaya for a second time, took one bite, and gave the rest to my sister’s horse (it’s good for horsey stomach ulcers apparently). Lots of people love papaya, so what am I doing wrong?

I did some research:

Tip 1: Apparently it’s better cold.

Tip 2: Supposedly it’s delicious with lime juice squeezed on top.

The second tip is what inspired this drink. I’d never heard of this papaya + lime combo, but it translates perfectly into sippable form. I still haven’t gotten up the courage to try another fresh papaya, but I absolutely love this Papaya Limeade Smoothie Float.

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Papaya Lime Smoothie Float

★★★★ 4 from 1 review
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 1 -2 1x
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Ingredients

Scale
  • FOR THE LIMEADE:
  • 1/2 cup fresh squeezed lime juice
  • 1 tsp lime zest
  • 1/4 cup agave nectar
  • 1 cup coconut water (or plain water)
  • FOR THE PAPAYA SMOOTHIE:
  • 2 cups frozen papaya
  • 1 banana
  • 1 cup non-dairy milk (or water)

Instructions

  1. FOR THE LIMEADE: Blend together the lime juice, lime zest, agave nectar, and coconut water. Taste it, and adjust the sweetness if needed. Refrigerate.
  2. FOR THE PAPAYA SMOOTHIE: Blend the frozen papaya, banana, and non-dairy milk until smooth.
  3. Divide the papaya smoothie between two large glasses.
  4. Pour the limeade on top, and add a couple of straws.

Lemon Blueberry Ice Cream Bars

· Natalie 7 Comments

So there’s a funny story behind the pictures that go along with this recipe…

You see those lovely little blueberries in the pictures? Those barely made it to the shot. I had a handful of blueberries remaining after making the bars, and it happened to be lunch time for my dog. Her lunch usually consists of a cooked starch, lentils, vegetables, and fruit (yes, she is spoiled). To make some space in the fridge and get my puppy some antioxidants, I threw in the last handful of blueberries.

While she started munching, I started setting up to take pictures. That’s when it hit me: I just gave away the last of the blueberries, and I needed some for these pictures. So, I barged in on her munching, pushed her out of her bowl, picked all the blueberries back out, and washed them off. She was a little thrown, but the blueberries were perfectly usable. Moral of the story: anything goes to get the perfect shot.

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Lemon Blueberry Ice Cream Bars

★★★★ 4 from 1 review
  • Yield: 4 1x
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Ingredients

Scale
  • LEMON COOKIE
  • 3 cups rolled oats
  • 1/2 cup coconut nectar
  • 2 tbsps lemon juice
  • 1 tsp lemon zest
  • 1/4 tsp salt
  • BLUEBERRY ICE CREAM
  • 2 frozen bananas
  • 3/4 cup frozen blueberries
  • 1/2 cup fresh blueberries

Instructions

  1. FOR THE COOKIE: Grind the oats in a food processor.
  2. Add the coconut nectar, lemon juice, lemon zest, and salt.
  3. Process until the dough forms a ball. If it is too dry, add a little water.
  4. Press half of the dough into a loaf pan lined with plastic wrap. Flip that cookie layer out onto a plate, and press the other half of the dough into the lined loaf pan.
  5. FOR THE ICE CREAM: Blend the bananas and frozen blueberries together until creamy.
  6. In a bowl, stir in the fresh blueberries.
  7. Spread the ice cream into the pan on top of one cookie layer. Lay the other cookie layer on top.
  8. Freeze for at least 4 hours before cutting into 4 bars.

Fig Chia Cookies

· Natalie 12 Comments

The easiest 3 ingredient cookie you need in your healthy snack arsenal! These raw vegan cookies made with figs and chia seeds are sweet, simple, and high carb low fat.

Fig & Chia Raw Vegan Cookies Fig & Chia Raw Vegan Cookies

This Fig and Chia Raw Vegan Cookies recipe has been staring me in the face and begging me to post it on the blog for a while. This was my first go to snack recipe when I started experimenting with raw food. This was also the first recipe that caused my Vitamix to overheat. I completely panicked, sure I had broken the thing, but it came back to life about an hour later (phew!). So I suggest a food processor for this one.

The figs on the tree in my yard are just beginning to ripen, so I’ve been enjoying a freshly picked fig or two each day (if I beat the squirrels). So with figs on my mind, I finally decided to post this recipe.

Fig & Chia Raw Vegan Cookies Fig & Chia Raw Vegan Cookies

Fig & Chia Raw Vegan Cookies

These raw vegan cookies are a cinch to make with only 3 ingredients! . The combination of cinnamon and fig is one of my favorites, but the recipe is really versatile. In the past I’ve added all sorts of things to this recipe: shredded coconut, ginger, vanilla, cacao powder, raisins etc.

If you want to make these totally fat-free, then just leave out the chia seeds altogether. I add them for texture, crunch, and a little binding power, but you can still make scrumptious figgy cookies without them. Or replace them with your favorite seeds or nuts instead!

Fig & Chia Raw Vegan Cookies Fig & Chia Raw Vegan Cookies

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Fig Chia Cookies

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 70 minutes
  • Yield: 8 -10 cookies 1x
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Ingredients

Scale
  • 2 cups dried figs (black mission are my favorite)
  • 2 tbsps chia seeds + more for sprinkling on top (I used white chia seeds)
  • 3/4 tsp ground cinnamon

Instructions

  1. Remove the hard stems from the dried figs.
  2. Combine the dried figs, chia seeds, and cinnamon in a food processor. Process until it starts to clump together.
  3. Roll the dough into balls and flatten into cookies.
  4. Sprinkle the tops with chia seeds.
  5. Refrigerate for about an hour before eating.
  6. Keep in the refrigerator.

Fig & Chia Raw Vegan Cookies

Another easy no-bake fruity cookie recipe…Bejewled Maca Cookies

Bejeweled Maca Cookies | No-Bake, Gluten-Free, Vegan

Or if you are a vanilla bean lover like me…3 Ingredient Vanilla Mulberry Cookies

Vanilla Mulberry Cookies