Total Time: 5m
Yield:2-4 servings
Print This Recipe 5/5
Ingredients
- 4 overripe bananas, chopped and frozen
- 1/4 cup peanut butter, or allergy-friendly sub
- 1/3 cup cocoa powder
- optional 1 tbsp dutch cocoa or chocolate protein powder
- 1/4 tsp pure vanilla extract
- 1/8 tsp salt
Instructions
Make sure the bananas are at least partially brown before freezing them. Combine all ingredients in a food processor or high-speed blender. Process until completely smooth, adding a little milk of choice if your blender isn’t strong enough to handle the frozen banana. (If you’re not using a high-speed blender like a Vitamix and don’t want to add any liquid, simply thaw the bananas a bit before blending.) Either serve immediately as soft serve, or freeze for up to an hour before scooping out with an ice cream scoop for the classic ice-cream look. This tastes best the day it is made, but you can technically freeze leftovers for up to a few weeks and thaw before serving.
https://chocolatecoveredkatie.com/2017/07/31/chocolate-peanut-butter-nice-cream/
Ingredients
4 x lamb shanks
sea salt and freshly ground black pepper
1 x teaspoon coriander seeds
1 x small dried red chili (or 2 teaspoons fresh chili)
1 x tablespoon fresh rosemary (chopped)
1 x teaspoon dried oregano/Comarjoram
1 x tablespoon flour
1 x tablespoon olive oil
1 x clove garlic, finely chopped
1 x large carrot, quartered, finely, sliced
6 x sticks celery, quartered, finely, sliced
2 x large onion, finely chopped
1 x tbsp fresh rosemary
2 x tbsp balsamic vinegar
170 ml dry white wine
6 x anchovy, fillets
2 x 400g tins of plum tomatoes
1 handful fresh basil, roughly, chopped (I prefer continental parsley)
Directions
- Season the lamb with sea salt and freshly ground black pepper.
- Smash up the coriander seeds and dried chilli and mix with the dried marjoram. Roll the lamb in this mixture, pressing it in well. Dust the lamb with the flour.
- Heat a thick-bottomed casserole pan, add the oil, brown the meat on all sides and then remove from the pan.
- Add the garlic, carrot, celery, onions the chopped rosemary and a pinch of salt and sweat them until softened.
- Add the balsamic vinegar and allow it to reduce to a syrup.
- Pour in the white wine and allow to simmer for 2 minutes.
- Add the anchovies (these really seem to intensify the lamb flavour) and then add the tinned tomatoes, kept whole. Shake the pan and return the lamb to it.
- Bring to the boil, put on the lid and simmer in the oven at 180 C/350 F for 1.5 – 2 hours, then remove the lid and cook for a further half an hour.
- Skim off any fat and taste for seasoning. Finally, stir in a handful of roughly chopped fresh basil, marjoram or flat-leaf parsley.
from the office of dr paul nicolarakis