I dream of going to culinary classes in far off places. Not just to experience authentic cuisine in its, um, authentic environment, but to get away to a place i’ve never been. I now teach, and have taught in the past, healthy cooking classes here in good old Cape Cod. I wonder what kind of thoughts people have when signing up for MY classes. I feel unworthy , but grateful to tell people and teach others about making healthful choices at the market and in the kitchen.
Food is fun is food, that’s what I always say. No, I don’t, but it sounds good.
So, i go over this bridge to go teach my class. This week we made chocolate carob mousse, a pecan crust, fig squares, ginger baked pears, banana soft serve (see recipe below), coconut whipped cream (see reciep below), and healthy hot fudge sauce. Yes, all desserts! No one complained. Next week will be an Italian theme, the following week will be all about breakfast. I will update you on these classes.
Here were two good and quick recipes we made in class. What great alternatives:
Banana Soft Serve:
Ok, there’s really no need to type up a recipe. Just keep the idea in your head and you’re more likely to make it as opposed to searching for a recipe.
Freeze a bunch of banana slices (figure 1 banana per person); process with chilled or icy full-fat coconut milk—add the amount to your liking for either soft serve or smoothie consistency—there are no real rules. Add any flavor extracts and stevia, to taste, if you wish
Coconut Whipped Cream
Chill a can of coconut milk; open the can and spoon out the thickest creamiest part into a bowl. Add stevia and vanilla to taste. Return to the fridge (or freezer–briefly) until ready to use.
More recipes to come.