This is the easiest banana ice cream recipe you’ll ever make. Said me.

And because it’s so simple, why not rope the kids in to lend a hand. After all it’s an intrinsic part of their nature to learn and explore the world before them, so let’s begin their inauguration slap bang in the central hub of the home, the kitchen.

Empowering kids to make their own healthy choices and filling them with healthy, nutritional food, that will energise and revitalise them during such an important time of mental and physical growth, will benefit them not only now but also in the years to come.

The main element of this recipe is bananas; child friendly because of their lofty dose of potassium – an essential ingredient to keep pint-sized nervous systems in good shape. Without potassium, no new brain cells can be created.

The potassium and carbohydrates found in Australia’s number one selling fruit are the ideal brain food to help children stay alert. Potassium enables muscles to contract and expand efficiently during exercising, helping to prevent cramping. So don’t expect any Jungle Jim or rope swing misadventures any time soon.  Bananas contain plenty of essential nutrients like fibre, vitamin C and B6, as well as natural sugars glucose, fructose and sucrose, providing children with natural energy.

Cacao contains high levels of antioxidants and being rich in flavanol, it helps to boost brain function by enhancing blood flow to the brain, perfect for growing, active minds. The cocoa bean is especially high in magnesium converting into calcium and iron by the body, essential for growing strong, healthy bones.

My favourite benefit of this recipe is that the combination of banana and raw cacao allows children a natural sweet treat whilst ensuring they are still receiving essential nutrients that their growing bodies crave and are reliant upon.

Banana Ice Cream

Ingredients
2 bananas frozen and cut into chunks
1 TBS raw cacao powder
6 drops liquid stevia or sweetener of your choice
1 TBS almond butter

Method
Pre-peel bananas cut them into chunks and place in a freezer bag in the freezer
Once frozen, place them into a food processor with the cacao, stevia and almond butter
Puree until creamy stopping to scrape the sides when needed

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This morning I was craving comfort food, after a few days of being under the grips of a hard drive  meltdown, I wanted to take 15 mins out to put on a slow cooked meal for when my curry loving family get home tonight for their num nums!.

I'm in love with aromatic curries and being a massive fan of spinach the combination of the two makes for the ultimate comfort meal. There's usually a few bunches of spinach hanging out in my fridge and a bottle of coconut juice and this spiffy saag is honestly so simple to make it virtually cooks itself so you can do the things you need to do during the day without having to rush home and cook dinner. And it's there waiting for you when you get home all warm and soothing like a comfy pair of slippers.

Saag is so perfectly delicate in flavour and this recipe absolutely tastes divine. It's not overpoweringly, eye-wateringly pungent or super spicy so there'll be no hurried trips to the vindaloo!

Pop it in the slow cooker in the morning and by the time you get home dinner will be ready when you are. I'm sure you won't be disappointed!

The Players:

500 gms skinless chicken thighs cut into bite sized pieces
3 TBS red curry paste (no additives)
1/2 cup chopped coriander
3 cloves garlic, minced
1 large onion, chopped
1-inch piece ginger, minced
4 bunches spinach, washed and chopped
1 TBS coconut oil
1 tsp lemon rind
1/2 lemon juiced
1 bottle coconut juice or 1 can coconut milk (optional)
Sea Salt to taste
8 drops of liquid stevia (optional)

Serves 2

The Three Amigos, Garlic, Lemon, Ginger

The How To:

Saute the onions, ginger and garlic in coconut oil in frying pan until browned
Add coconut water (or milk) and red curry paste, lemon juice and rind and stir over medium heat then add chopped spinach and cook for five mins

Photo...Synthesis

Transfer into slow cooker add coriander and place on low for 5 hours

Serve with fresh coriander and enjoy!

My favourite spring salad dressing is the perfect accompaniment to any kind of healthy salad or mixed leaves; in fact I love it so much I use it on almost every meal; even when baking roasts as a marinade and drizzled over side-vegetables such as green beans.  I think if I could use it at breakfast time I would too, in fact it would taste great over my toasted morning spinach bread with avocado!

Here’s a speedy way to make it:

What You’ll Need

1 cup of extra virgin cold pressed olive oil

1. 3 TBS of Apple Cider Vinegar
2. 1 Garlic clove crushed
3. 1 lemon juiced

Method

Place ingredients in a jam jar and shake!

I’ve been obsessed with Jamie Magazine lately www.jamiemagazine.com If you haven’t read it yet,  you must check it out it’s not only a great read but also aesthetically beautiful in its design and look and feel. Do you recognise his hand in the picture? Thank you Jamie Oliver for producing fabulous photos.