Strawberry Ice Cream

1 *frozen banana

1 ½ cups frozen strawberries

1/3 cup soy, almond or hemp milk

1 teaspoon vanilla

1/8 cup walnuts

Instructions: Blend all ingredients in a Vitamix (or other high-powered blender) until smooth.

* A note on frozen bananas – when bananas are fully ripe, peel, slice into thirds and place them in a plastic sealed bag in the freezer. Freeze for at least 24 hours before use.



Chocolate Dip

Adapted from Chef AJ’s Chocolate Fundue recipe

½ cups cooked pinto beans (no salt or oil)

1/2 cup raw unsalted almond butter, sunflower butter or other unsalted nut/seed butter (or 1 cup of Almonds)

2 Teaspoons Vanilla Extract

1/2 Cup Cocoa Powder (unsweetened and not Dutch processed)

½-1 cup Unsweetened Soy, Almond or Hemp Milk

3-9 Madjool Dates, Pitted (number of dates depends on how sweet you like the chocolate dip to taste, start with 3  dates and add more to taste.

Instructions: Blend ingredients in a Vitamix or other high-powered blender until smooth.  Serve with cut up fruit.


Cherry Chocolate Ice Cream

2 cups Frozen Cherries

1 Frozen Banana

1/8 Cup Cocoa Powder (not dutch processed) (Add more to taste)

1/4 Cup of Plant Milk (like organic unsweetened soy milk)

1 Teaspoon Almond Extract 

Blend in a Vitamix or another high speed blender until smooth. 


Blueberry Smoothie

2 Cups Blueberries

1 Frozen Banana

3 Cups Lettuce

2 Cups Unsweetened Almond, Soy or Hemp Milk

1/8 Cup Raw Unsalted Almonds.

Instructions: Blend all ingredients in a Vitamix or other high-powered blender until smooth. Drink immediately. 


Goji Berry Walnut Squares

Modified from a recipe Talia Fuhrman recipe in Eat To Live Cookbook


1 and 1/2 cups rolled oats

1 cup walnuts

1 cup raw almonds or 1 cup raw almond flour

2 teaspoons cinnamon

7 Medjool dates, pitted

1/2 cup water

1 banana ripe

1 tablespoon vanilla

1/2 cup goji berries

2 ounces unsweetened dark chocolate



In a high powered blender, blend the oats into flour and pour into a bowl. If using whole almonds, blend the almonds into flour and add almond flour to bowl. In the high powered blender, blend the walnuts into a powder or small pieces. Be careful not to blend the nuts too long, which will release the oils and begin to make nut butter. 

Add cinnamon and goji berries into dry ingredients and mix well. 

In the blender, add the ripe banana, Medjool dates pitted, water and vanilla. Blend until smooth. Add the wet blended mix into the dry ingredients and mix well

Line an 8 inch by 8 inch pan with parchment paper or aluminum foil. Scoop the dough into the lined pan and use a knife or spatula to spread the dough evenly until smooth. Place in the freezer for 30 minutes. 

Place the unsweetened chocolate into a microwave proof dish. Melt the chocolate in the microwave for 1 minutes, stir and again for 30 seconds or until completed melted. Remove pan from freezer. Using a small spoon, drizzle the chocolate ver the the bars for a decorative touch. Cut into squares.

Store in the freezer. They can be eaten straight from the freezer or heated in the microwave for 30-45 seconds.