The link to view the making of Banana Ice Cream Pie and Savory Pepitas is:
http://saskatoon.ctv.ca/morning/ It is on the right hand side of the page, and about #9 down at this moment. It will disappear in about 1 1/2 weeks.
Below are the two recipes, Banana Ice Cream Pie and Savory Pepitas.
Banana Ice Cream Pie (small pie)
3 fresh bananas
½ cup hemp seeds
2 tbsp. raw blue agave
1 cup raw cashews
1 organic orange at room temperature
2 tbsp raw blue agave
Optional: fresh berries of choice
1. On a large flat platter, and a strong fork, mash the fresh bananas until no lumps remain.
2. Add hemp seeds and 2 tbsp. agave and mash until well combined.
3. Place in a small pie plate, and spread evenly. Any pretty flat dish. May make a day ahead of the icing.
4. Freeze until solid.
5. Hand juice the orange and place the juice and pulp in a small bowl, to make about ½ cup.
6. To make the icing, grind or blend the cashews in the large cup of a magic bullet or in the blender.
7. Add the orange juice, pulp, and the last 2 tbsp. of agave to blender or bullet and blend until well combined. Set aside in fridge until banana layer is frozen.
8. Remove frozen banana base from freezer and spread cashew icing evenly over top.
10. Cut into wedges to serve and decorate with fresh berries.
raw hulled pumpkin seeds
cayenne pepper (optional)
¼ tsp each
onion powder, garlic powder
½ tsp each
ground cumin, marjoram
Braggs vegetable seasoning
Place the pumpkin seeds in an even layer in a large, shallow roasting pan. Bake at 375° F, shaking the pan occasionally. The
seeds will begin to pop after 5 minutes. Continue baking until the popping slows down, about 10 to 12 minutes. Do not brown
While the seeds are baking, combine the cayenne, onion powder, garlic powder, cumin, marjoram, vegetable seasoning and oil in a
small bowl. Drizzle the spice mixture over the seeds as soon as they are removed from oven. Toss until evenly coated. Let cool
completely before transferring to a tightly covered glass jar.
Soak seeds in 1 quart pure water with 1 tbsp. Celtic sea salt in a warm place of 8 hours or overnight. Drain and place on
cookie sheet in 150° F oven and slowly dry overnight or 12 hours or until dry and crisp. You may use a dehydrator. Pour the
above sauce over the warm seeds, stir to combine and store in a glass jar.
Note: Salt in the soaking water activates enzymes that neutralize enzyme inhibitors, plus the soaking starts the
sprouting process, increasing the nutrition. The seeds are now easier to digest.
ENJOY! and, let me know if you like these!
Author, Speaker & Registered Nutritional Consultant
Paulette’s new book What Your Doctor Doesn’t Tell You About Foods, book 1, 2, and 3 to be published in 2012!