Banana Blackberry Smoothie

By: Andrew Thomas, Author of Spartan Smoothies

Ingredients

• 1 banana, frozen
• 1 cup frozen blackberries
• 2 tablespoons hemp seeds
• ¾ cup Greek yogurt, plain, 0%
• ½-1 cup water

Directions

1. Add banana, blueberries, hemp seeds, Greek yogurt, and water to blender.
2. Blend for 15-20 seconds.
3. If consistency is too thick for your liking, add more water and re-blend.
4. Pour into a glass and enjoy!

Banana Blueberry Smoothie

By: Boku

5 minutes, 1 serving, 370 calories per serving, gluten-free.

Ingredients

• 1 banana, frozen
• 1 cup frozen blueberries
• 2 tablespoons hemp seeds
• ¾ cup Greek yogurt, plain, 0% fat
• ½-1 cup water (or to desired consistency)

Directions

1. Add banana, blueberries, hemp seeds, Greek yogurt, and water to blender.
2. Blend for 15-20 seconds.
3. If consistency is too thick for your liking, add more water and re-blend.
4. Pour into a glass and enjoy.

Banana Avocado Wrap

By: Andrew Thomas, Author of Spartan Smoothies

5 minutes, 1 serving, 347 calories per serving, Gluten free, vegan

Ingredients

• 1 avocado
• 1 banana
• 3 large leaves romaine lettuce
• 1 teaspoon curry powder

Directions

1. Remove skin and pit from avocado, then scoop into bowl.
2. Peel banana and drop into bowl with avocado.
3. Mash avocado and banana together with a fork.
4. Mix in curry powder.
5. Scoop mixture onto 3 romaine lettuce leaves.
6. Eat like a tortilla wrap.

Roasted Quinoa Banana

By: Rose Marie Jarry, Master Chef at Kronobar

Ingredients

• 2 ripe bananas
• ¼ cup of raw quinoa seeds
• 1 tablespoon of cane sugar
• 1 pinch of red pepper flakes
• 2 tablespoons of virgin coconut oil

Directions

1. Peel the bananas and cut them in half.
2. Place the quinoa seeds, chili flakes, and sugar in a bowl and roll each pieces of banana in it. Press down a bit on the banana when rolling them in the seeds, to make sure the seeds stay on it.
3. Heat up a pan and add the coconut oil to it.
4. Cook the bananas in the hot pan, on each sides, for 4-5 minutes.
5. Serve the banana with fresh fruits for desert. Pictured with starfruit.

Banana Pineapple Ice Cream

By: Rose Marie Jarry, Master Chef at Kronobar

Ingredients

Pineapple Ice Cream Mix:

• 3/4 cup diced pineapple
• 1 banana
• ¼ cup coconut milk
• 1 teaspoon vanilla extract

Batter around the ice cream:

• 3 cups cooked sticky rice
• 1/3 cup maple syrup
• 1 teaspoon cinnamon
• ¾ cup unsweetened shredded coconut
• 3-4 tablespoons coconut oil for frying

Pineapple Sauce:

• 3 cups pineapple, diced
• ½ cup coconut milk
• 1 tablespoon real vanilla extract

Directions

1. Blend the pineapple, banana and coconut milk in a Vitamix. Pour the purée into an ice cube tray and freeze for a minimum of 2 hours, until frozen. You should get 6 big fruit cubes.
2. In the meantime start cooking the sticky rice. To make sticky rice usually requires soaking it for several hours beforehand and using less cooking water. Read the directions on the bag carefully. Using too much water will result in wet, mushy rice.
3. Stir the syrup, cinnamon and shredded coconut into the cooked rice with a wooden spoon.
4. Remove the fruit cubes from the tray and cut them in half to make 12 small cubes.
5. Using your greased hand, cover each fruit cube with about 1/4 cup of the rice mixture making sure it holds together well. Set the balls aside. (Freeze if not serving right away.)
6. Add coconut oil to a small, heated sauce pan. After a minute or two, fry the balls 2 or 3 at a time on all sides.
7. Purée the pineapple sauce in a blender and serve with the balls. (As you cut the ball in half, the ice cream in the middle should start running out of the ball.)

Banana Blackberry Pie

By: Rose Marie Jarry

Ingredients

Crust:

• 1 cup date paste
• 1 cup oat flour
• 1 TBS coconut oil
• ¼ cup coconut milk
• 1 tablespoon real vanilla extract

Filling:

• 2 bananas
• ¼ cup cane sugar
• 1 cup of coconut milk from a can
• 1 cup blackberries
• ½ cup tahini butter
• 2 tablespoons husk powder
• 1 tablespoon coconut oil
• 1 tablespoon real vanilla extract
• 1 lemon, juiced

Directions

1. Place all the ingredients from the crust in a food processor and blend for a few seconds.
2. Grease a pie pan and press this blended mixture down into it for the crust.
3. Take all the ingredients for the filling and blend them together. Pour the mixture into the raw crust and let it refrigerate for 45 minutes minimum.
4. The pie will hold itself together after that time, if not let it a bit more time into the fridge.
5. Decorate with fresh berries and serve.
6. Enjoy.

http://content.jwplatform.com/videos/LlRKp7Ys-YTmYwu1z.mp4