Blueberry frozen dessert with lime and maple accented ginger sesame sauce

A little sweet, a little sour, a little spicy.


For the blueberries
2 cups frozen blueberries
1 medium frozen banana (about 3/4 cups)
1T maple syrup (or to taste)
1/4t vanilla extract

Option: 1t powdered maca

For the sesame ginger sauce
2t sesame seed butter
1t lime juice
1T warm water
1/4t fresh grated ginger (or to taste)
1T maple syrup
A pinch coarse sea salt


In a small bowl, whisk the ingredients for the sesame ginger sauce until smooth and thick. Let stand 15 minutes.
Puree the blueberries, banana, vanilla, and maple syrup until smooth. Add the maca if you’ll be using it. Season to taste.
Spoon out the blueberries into an appropriate dish, spoon the sesame ginger sauce on top and enjoy.

Chocolate amaranth pudding, red pear and walnut cream and sweet black cherries

A simple, very nutrient dense pudding — a healthy dessert or a rich breakfast.


For the amaranth
1 1/2 cups water
1/4t coarse sea salt
1/2 cup dried white amaranth
1/4 cup cocoa (I use a fair-trade, Dutch-processed brand)
1/4 cup agave (or to taste)
1T cashew butter
Coarse sea salt to taste

For the garnish
1 red pear
2T chopped walnuts
1T lemon juice
1T agave nectar
1 cup dark cherries
1/4t coarse sea salt


In a small sauce pan with a lid, bring the water and sea salt to a light boil.
Add the amaranth, cover and simmer on low approximately 25 minutes, until the amaranth is thick, stirring occasionally.
Remove from head, add the cocoa, agave, and cashew butter.
Whisk to combine, season to taste and transfer to small glasses.
Chill uncovered for 20 minutes, cover with plastic wrap, and chill for 2 hours.
Core and chop the pear.
Puree the pear with the walnuts, lemon juice, and agave until thickened.
Spoon the pear and walnut sauce over the top of the amaranth.
Garnish each with 1/2 cup of cherries tossed in the remaining sea salt.



Vanilla frozen dessert with salted whiskey, coffee and cashew fudge sauce


1/4 cup whiskey (traditionally Irish — I used bourbon)*
1T coconut sugar
1 shot espresso (short)
1T cashew butter
1/4 cup unsweetened plant milk (I use soy)
A pinch coarse sea salt
2 large frozen bananas (about 1 1/2 cups)
1/4t vanilla extract
1/4 cup frozen cherries

Optional: 1t maca powder


In a small sauce pan with the lid handy, bring the whiskey to a light boil on medium high heat. Add the sugar and stir. Simmer for about 30 seconds, and then — carefully — light the pan. If the fire is too high, put the lid on. Otherwise, it should burn off the alcohol and caramelize the sugar a bit.

Reduce heat to medium low. Let the whiskey simmer and reduce to about 2T, add the espresso and the cashew butter. Stir to thoroughly dissolve the cashew butter, and then slowly whisk in the plant milk and sea salt. It should emulsify quickly into a thick, fluffy cream. If the mixture is too thick, add a more plant milk. If it seems thin, ensure the cashew butter is thoroughly dissolved. Chill if necessary.

Puree the banana with the vanilla until smooth. If using the maca, puree it with the banana. Spoon out the banana into an appropriate dish, garnish with the cream and the cherries and serve.

*The quality of the whiskey makes a difference to this dish. Also, it’s rare, but some whiskeys are still produced using animal products.

Garnished with cherries!

Orange, coffee and black cherry frozen dessert

Rich colours and flavours; use decaf if you prefer.


A shot of freshly brewed espresso (short), chilled
1-2T marmalade* (depending on how orange you want it)
2 large frozen bananas (about 1 1/2 cups)
1/4t vanilla extract
1 cup frozen dark cherries
Sweeten to taste

Option: 1t powdered maca


Make the espresso and chill in the freezer for 2 minutes.
Puree the banana, vanilla, espresso and marmalade until smooth. Add the maca if you’ll be using it.
Sweeten to taste, and spoon out into an appropriate dish
Puree the cherries until smooth (or leave it a little chunky if you prefer)
Sweeten to taste and top the bananas with the cherries.

*I use an organic brand to ensure the sugar isn’t bleached with animal bone charcoal.

Mocha frozen dessert sweetened with stevia

Fresh espresso and cocoa make this dessert (or breakfast) rich and flavourful Although quite sweet, stevia can still be an acquired taste and hard to find. Sweeten instead with 2 tablespoons maple syrup or agave nectar if you prefer, or 3 tablespoons coconut sugar, and so on.


3 medium frozen bananas (about 2 cups)
1 shot espresso (short)
2T cacao powder (I use a fair-trade, Dutch-processed brand)
A pinch of sea salt
Stevia to taste

Optional: 1t maca powder


Make the espresso, mix it with the stevia and flash chill in the freezer for a minute. It should be fairly sweet (so that it sweetens the banana and cocoa sufficiently). A scant teaspoon of powdered or several drops of liquid stevia should be sufficient. When the espresso has cooled, puree everything together until smooth. Sweeten to taste and serve.

Strawberry, vanilla, and white miso frozen dessert with chopped walnuts.

A flavorful but light dessert or rich breakfast.


For the bananas
2 medium frozen bananas (about 1.5 cups)
1T sweet white miso
2t white pickling vinegar
1/4t vanilla extract
1-2T maple syrup (or to taste)

Optional: 1t maca powder

For the strawberries
1 cup frozen strawberries
1/2T maple syrup
1/2T lemon juice

For garnish
1t chopped walnuts


Puree the banana first and its ingredients first, including the maca if you’ll be using it. Let the flavours mingle for about 3-5 minutes in the freezer. Puree the strawberries with their ingredients. Spoon the bananas out into an appropriate dish. Swirl about 1/3 of the strawberry mix with the bananas and top with the strawberries. Garnish with walnuts and serve.

Note: If you’re not accustomed to white vinegar or white miso, start with smaller amounts and add more to your taste, or try apple cider vinegar instead. The flavours will mellow after a few minutes.

Pistachio, ginger, and coffee frozen dessert

A rich breakfast or a light dessert. You can substitute a couple tablespoons of brewed coffee for the espresso, but the flavor won’t be as rich.


3 medium frozen bananas (about 2 – 2 1/2 cups)
1t fresh ginger, grated
1T and 1t chopped pistachios, separated, the 1t reserved for garnish
1/4t vanilla extract
A half shot of espresso (short)
Sweeten with stevia, maple syrup or agave nectar to taste

Optional: 1t maca powder


Puree everything except the 1t pistachios reserved. Add the maca if you’ll be using it. Sweeten to taste. Spoon out to an appropriate glass. Garnish with 1t chopped pistachios and serve.

Chocolate frozen dessert with almonds

Four ingredients, simple, creamy and delicious.

3 frozen bananas (about 2 1/2 cups)
2T cocoa (I use a Dutch-processed, fairly traded brand)

1/4 cup soft dates, pitted and finely chopped.
1t sliced almonds, crushed

Optional: 1t powdered maca

Puree the bananas, cocoa and dates until smooth, spoon out, and garnish with almonds.

Mocha, chocolate fudge frozen dessert with walnuts

Simple and delicious.


For the bananas
2 medium frozen bananas (about 1 1/2 cups)
1 shot fresh espresso, short (I use a fairly traded brand)
Sweetened to taste
1t walnuts for garnish

For the fudge
1/2T cashew butter
2t cocoa powder (I use a fairly traded, Dutch-processed brand)
1T cold water
1t coconut sugar (or other sweetener to taste)

Optional: 1t powdered maca root. Dates, stevia, maple syrup, agave nectar, coconut sugar, etc., will all work as sweeteners for the bananas. I use coconut sugar for the fudge, but other sweeteners will work as well.


Make and then flash chill the espresso in the freezer while you make the rest of the fudge. Mix the ingredients for the fudge until smooth and thick. Puree the bananas and espresso. Sweeten to taste. Add the fudge and stir lightly to ripple. Spoon out, garnish with walnuts and serve.

Champurrado frozen dessert

A traditional hot chocolate richly spiced with cinnamon, vanilla and star anise, thickened with masa, presented here in frozen dessert form.


2T cool water
1t masa harina
1/4 cup unsweetened soy milk
1/2t ground cinnamon (1)
2T unrefined sugar (2)
1/4t vanilla extract
Several drops, anise extract (1)
25g bittersweet chocolate (I used a fairly traded bar, 70% cocoa)
2 Large frozen bananas (about 2 cups)
A pinch of cocoa for garnish (I use a fairly traded, Dutch-processed brand)


Mix the masa and cool water in a small bowl. Add the mixture to a small sauce pan and warn on medium. Add the soy milk and stir to combine. Bring the pan to a light simmer. Mix the cinnamon and sugar until well combined. Add the mixture to the pan. Stir thoroughly. Simmer lightly, stirring frequently, for about 3-5 minutes

or until the mixture is starting to thicken.

As the sugar is dissolving, break the chocolate in to small pieces. Add the chocolate to the pan, stirring continuously until the chocolate is melted. Be very careful not to add water, heat the pan too much, or do anything else that might make your chocolate seize.

When the chocolate has melted, remove from heat. Let the chocolate cool 1 minute, stirring frequently. Add the chocolate mixture to the bananas and puree smooth. Spoon out into an appropriate glass, sprinkle with cocoa and serve.

1. Normally, cinnamon sticks and star anise pods are preferred, but given the small amount of liquid involved, ground cinnamon and extract will do. If you decide to quadruple the recipe, by all means, use the whole spices.

2. Piloncillo is preferred, but not readily available everywhere. I used 2T scant coconut sugar, 1/2t black strap molasses for this version.