Mint and Chocolate Chip Ice Cream
A bit of a play on a recipe with this one. A superfood dessert which tastes like a creamy ice cream, but is dairy free and packed full of highly nutritious ingredients. Excellent for when you need that sweet fix after a meal, or just at anytime of the day, but don’t want to load up on sugar.
It should really be known as Banana and Spirulina Ice Cream, but it tastes like such a wonderful mint and choc chip I don’t think many would guess!
- 4 frozen bananas, as ripe as possible
- 2-3 drops pure peppermint extract
- 1 tsp. spirulina
- Handful raw cacao chips
Ripe bananas are better for you to eat than unripe bananas because the starches are fully developed into sugars, which make the fruit easier to digest.
Spirulina is a highly nutritious blue-green algae, high in protein and amino acids, including the essential fatty acid gamma linolenic acid (GLA). It is rich in minerals, vitamins, beneficial pigments and antioxidants, and is the richest beta carotene food, with a full spectrum of 10 mixed carotenoids. It is also rich in chlorophyll, fatty and nucleic acids and lipids.
- Peel very ripe bananas, slice and freeze them in a freezer bag.
- Using a food processor, blend the frozen bananas along with the peppermint extract and spirulina.
- When it’s looking like breadcrumbs, empty into a large mixing bowl and with a wooden spoon, start stirring and mixing. This starts the break down the edges for the frozen crumbs and before you know it, forms a smooth, ‘soft-serve’ ice cream.
- Add the raw cacao chips and mix in, then serve straight away.
If you’re making the ice cream ahead of time, then place the ice cream into a tupperware and freeze until needed. It will need about 5 or so minutes to thaw a little before serving again.
You can find Spirulina and Raw Cacao Chips at Holland and Barrett.
With summer finally making itself known, it’s time to dust off those barbecues and start cooking al fresco.
We’re lucky enough to have a fantastic earth oven at Edible Eastside, our Kitchen Garden, and a barbecue too! So we brought down our community cookery class from Smethwick on a beautiful summers day and treated them and ourselves to a morning cooking outside, baking bread in the earth oven and even on the barbecue, absolutely delicious. The star of the feast was this delicious Jerk Chicken.
(This excellent recipe comes well tested from The Guardians Felicity Cloake, a particular favourite at Kitchen School are the How To Cook The Perfect…recipes)
- 1 tbsp allspice berries
- 1 tbsp black peppercorns
- ½ tsp cinnamon
- ½ tsp ground nutmeg
- 1 tbsp fresh thyme leaves, chopped
4 spring onions, chopped (use the white part and most of the green)
- 3 scotch bonnet chilies, finely chopped
- 1 tbsp dark brown sugar
- 1 tsp salt
- 2 tbsp dark soy sauce
- Juice of 1 lime
6 chicken legs (thigh with drumstick attached), skin-on (or 6 thighs and 6 drumsticks)
- Pound the allspice and the peppercorns in a pestle and mortar to a powder, then add to a food processor along with the cinnamon, nutmeg, thyme, spring onions and chillies. Whizz to a purée, then stir in the sugar, salt, soy sauce and lime juice.
- Pour the marinade into a bowl then add the chicken and massage it into the meat, making sure you get it underneath the skin. Cover and leave to marinate for at least 6 hours, or overnight.
- Light a barbecue and allow it to cool to a medium heat – you should be able to hold your hand over the grill for 4 seconds without getting singed. Add the chicken and sear on both sides, then move to the edges of the barbecue, put the lid on the barbecue and cook for about 25 minutes, turning occasionally, until the chicken is cooked through.
- Alternatively, pre-heat the oven to 180C and then cook the chicken in a roasting tray covered with foil for about an hour, until cooked through.
- Heat a griddle pan on a high heat, and then sear the legs on both sides until charred and crisp.