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I dont’ normally post on Sunday, but I decided to go ahead and take part in the Veganmofo Iron Chef Challenge today.  What is Veganmofo, you ask?  Veganmofo is shorthand for Vegan Month of Food.  It’s an annual event for vegan food bloggers where people share their vegan delectables.

I am also dedicating October’s posts to uterine fibroids, so I thought I would offer a vegan twist on a dessert recipe my great-grandmother used to make for me:  Bananas and Sour Cream!  I loved this stuff.  One of the jobs my great-grandmother had was cleaning homes for mostly well-to-do Jewish families.  A dessert she saw her clients loved to eat was sliced bananas topped with sour cream and a sprinkling of sugar.  The sweet bananas with the cold, creamy sour cream, and the crunchiness of the white sugar was a great treat on any day.  But now as a 34-year old adult woman with fibroids, I can’t do the dairy anymore.  Soy versions of sour cream are gross — in my opinion.  Furthermore soy increases fibroid growth — so I stay away from soy as much as possible.

Here is my veganized version of my great-grandmother’s favorite dessert using Veganmofo’s Iron Chef Challenge secret ingredients:  bananas and coffee!

Bananas and Coffee Cream

Bananas and Coffee Cream

*yields 2 to 3 servings

1 banana sliced

25 raw macadamia nuts, soaked for 12 hours

1/2 cup cold coffee (any flavor — no added cream or sugar)

2 heaping tablespoons coconut oil

1/4 cup maple syrup

1 teaspoon pure vanilla extract

2 to 3 fresh mint leaves (optional)

After soaking your raw macadamia nuts for 12 hours, drain the water, rinse the nuts, and put in your Vitamix.  Add remaining ingredients and blend until smooth.  If your mixture is watery, you can put the cream into the freezer or refrigerator for up to 30 min to allow the coconut oil to harden.  Once the mixture has thickened, add the cream to your sliced bananas. If you like mint, tear up a few mint leaves and add it to your dessert.

TIPS:  What I like most about this raw dessert is that you can also eat it for breakfast.  The nuts provide protein and bananas are great in the morning.  You can also add other fruit like raspberries to make it more filling.

I like using the Vitamix for this recipe, and many others, because it emulsifies the nut mixture into a smooth cream.  Before I had the Vitamix, I used another popular brand I bought for about $20.  The cheaper blender leaves lots of lumps behind the the cream is not as creamy as it should be.

If you don’t have raw macadamia nuts, you can also use raw cashews.  If you don’t have access to raw items in a store near you, you can order them from my favorite online store, Natural Zing.  Enjoy!

One Response to Veganmofo Iron Chef Challenge: Bananas & Coffee

  1. […] Lemons and Garlic put a healthy spin on her great-grandmother’s favorite dessert, Bananas and Coffee Cream. […]

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