CTV Morning Live Video Link, Banana Ice Cream Pie, and Savory Pepitas

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.

9. Freeze.

10. Cut into wedges to serve and decorate with fresh berries.

Savory Pepitas

2 cups

raw hulled pumpkin seeds

1/8 tsp

cayenne pepper (optional)

¼ tsp each

onion powder, garlic powder

½ tsp each

ground cumin, marjoram

1 tbsp

Braggs vegetable seasoning

1 tbsp

olive oil

1.

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

the seeds.

2.

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.

Optional Method:

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.

(Nourishing Traditions)

ENJOY! and, let me know if you like these!

Happy Snacking.

Paulette.

Paulette Millis
Author, Speaker & Registered Nutritional Consultant
www.EatAwayIllness.com
Paulette’s new book What Your Doctor Doesn’t Tell You About Foods, book 1, 2, and 3 to be published in 2012!

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One Response to CTV Morning Live Video Link, Banana Ice Cream Pie, and Savory Pepitas

  1. Congratulations Paullette. You are an Inspiration. I cant wait for your new books. Thank You for the recipes.

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