This is What I Eat is a piece I ran with Image magazine a while ago. It’s by far the most popular and terrifying question I get asked.
I felt horribly naked doing it, because for the most part I ended up policing the arse of my hand bag for snacks.
So here goes …. (click here for link to my week)
Did you know we can arm our brain with certain nutrients to get our neurotransmitters raving?
This ice cream nails it.
“In every great production, there are hundreds of people behind the scenes that support the main players” writes Dr Hyla Cass, former Assistant Clinical Professor of Psychiatry at UCLA Medical School.
“The same is true with your brain. These are the vitamins and minerals. They help build and rebuild the brain and nervous system, and keep everything running smoothly. They are your brain’s best friends.”
Of particular interest to Cass are the B group vitamins.
A deficiency in B6, she notes, raises our risk of developing depression and can antagonise mental health problems such as schizophrenia or dementia for example. B6 plays a critical role in the production of feel-good hormones in our body called serotonin.
No serotonin, no samba.
Not sure I like the sound of that.
The good news? B6 is found in bananas, chickpeas, beans, nuts and wholegrains like millet. These are your new BFs.
Banana & Sea Salt Ice Cream
This isn’t an ice cream. This is an experience.
Kids love it. BBQs want it. Mothers dream about it.
Instead of white sugar and dairy, we’re using frozen banana to achieve the same sweetness and creaminess. Trade secret of the vegan pantry.
4 bananas, peeled
Trickle of cow’s milk or any plant-based milk such as almond
Smattering of sea salt flakes
Before freezing the banana, chop into small discs, and freeze on baking parchment making sure each slice does not lovebomb its neighbour. When they freeze successfully, you can store them in a freezer bag until an ice cream craving hollers.
At this point, you’ll need to blend the frozen fruit on the highest setting you have. A Vitamix or Omniblend will do this in 5 seconds, a regular blender 15 seconds. You’ll need a splash of milk to give it some momentum.
That’s it! Scoop into pre-chilled tumbler glasses, tickle with sea salt flakes and tuck straight in. Leftovers don’t refreeze very well. I doubt you’ll hate me for it.
I really dig Jamie Oliver’s online channel, DrinksTube.
You will too. Over the last few days I’ve learned how to make cold brew coffee with kitchen paper, nail a recipe for me own home-made cola, and submit to world champion free-runner Tim Shieff.
Gah! Why haven’t I subscribed sooner than this???
Head on over. I’m on it this week, doing a Pina Kale-ada recipe for hot summer days (ahhhh summer in Dublin. It’s my favourite day of the year).
Very stoked, and very nervous. (Unfortunately, I accidentally dressed like a bloody pineapple).
It’s a smashing tipple – I beg you to make it (click here to watch it). And give it a thumbs up if you fancy seeing more healthy recipes on Jamie’s channel.
Nope – you won’t taste the kale. If you could, I would be the first to spray it all over the kitchen counter.
Until next time!
x SJ
photos Saskia Vermeulen. Thank you Team DrinksTube!