STRAWBERRY BANANA NICE CREAM

Ingredients

• 4 bananas frozen (break into chunks before freezing)

• 2 tablespoons almond butter

• 1 cup strawberries sliced

• 1 piece split and scraped vanilla bean or 1/2 teaspoon vanilla extract
  

Instructions

1. Combine the bananas and almond butter in a food processor and blend until smooth and creamy. Add the strawberries and vanilla and pulse to mix well, leaving a few solid bits of strawberry throughout. Transfer the nice cream to an airtight container and freeze for 30 minutes for a soft texture or for 1 to 2 hours for a firmer texture. If the nice cream becomes too hard to scoop, let it stand at room temperature for 10 to 15 minutes before serving.
   

Change It Up

1. Omit the strawberries and use peanut butter instead of almond butter

2. Replace the strawberries with pitted fresh or frozen cherries

3. Replace the strawberries with cocoa powder 
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TIP: Keep a stash of ripe banana chunks in the freezer to make delicious soft-serve nice cream (and smoothies) in minutes.
* Recipe from "How Not to Die Cookbook" Michael Greger, MD

ANTIPASTA CARROTS

Ingredients

• ​4 cups carrot, cut into matchsticks

• 1 tsp salt

• 1 tsp pepper

• 1 tbsp miso

• 8 cups water

• 2 tbsp lemon juice

• 4 tbsp olive oil

• 1 bunch fresh mint

• 1 bunch fresh parsley

• 1 tsp fresh rosemary finely minced

• 1/4 cup hemp hearts and/or 1/4 cup chopped almonds
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Instructions

1. Bring salt, pepper, water, and miso to a boil.

2. Add carrots and cook until slightly soft, about 6 minutes.

3. Rough chop mint and parsley.

4. In bowl combine lemon, oil, mint, parsley, hemp heart, almonds, and rosemary with 1 tsp salt, mix well.

5. Strain carrots and add carrots to mix and fully coat carrots.