Blend together 1 peach pitted, 1 banana peeled, 1 cup almond milk, 1/4 tsp groung ginger, pinch saffron and pinch himalayan pink salt and 1/2 cup water.
5 bananas peeled and frozen
1 mango peeled and seeded
10 strawberries cleaned and sliced
1 can evaporated milk
2 cloves black cardamom crushed to powder
Thaw bananas for 10 minutes. Add thawed bananas and all other ingredients to blender jar. Blend together. Pour into tupperware container and freeze 5 hours.
Enjoy. Note this is a sugarfree recipe.
1 tuna steak fresh not canned
2 tsp Harissa paste
4 Tbsp rice vinegar
sour cream to garnish
cilantro to garnish
1. Thinly slice shalot and add to vinegar in a bowl.
2.Rub harissa paste over both sides of tuna steak, Heat 1 tbsp oil on a skillet. Add Tuna steak, Cook for 3-4 minutes per side until cooked through. Cut it in 1" thick strips.
3. Meanwhile julienne the carrot and add to the skillet and saute it for 2 minutes.
To assemble: On a corn tortilla, add a strip of tuna, julienned carrots, and a few pickled shallot sices. Top with sour cream and cilantro sprig. Fold and enjoy.
Makes 6-8 tacos, 2 servings.
1 tomato sliced
Fresh herb of choice 1 stalk oreganno, thyme, cilantro or rosemary
salt and pepper
4 slices bread of choice
Make a sandwich with siced brie, sliced tomato and add your choice of herb. Add salt and pepper to tomato slices before adding it to the samdwiich. Makes 2 sandwiches. Great for breakfast.