Banana Cherimoya Ice Cream!

It's still Winter, it's still cold, the sun is still hiding its beacon of lovely light behind heavy grey clouds. But.. it's March, the days are noticeably lengthening, and the fruit I wait all year for is coming into season! How can I attest to the ways of the seasons, especially when they coincide with the marvelous Cherimoya!! Now, a recipe is hardly called for as the sweet custard-pudding flesh, reminiscent of papaya, vanilla, cashew, and mango are an extravagance in their own right. Moreover, it's hardly a recipe, calling for a minimum of two ingredients.(or one for just cherimoya or just banana) But simplicity is sometimes in order if not necessary when dealing with natures sacred bounty. The recipe has no added refined sugar and no overt fat, making it not just a treat but healthy fuel that could serve as a meal. Add ins are fun, but it would be a mistake to over power the subtle delicacy of the noble cherimoya. :)

For more info on bananas and cherimoyas see the current Marlene's Market and Deli News letter

Banana Cherimoya Ice Cream

-4 large ripe frozen bananas
-2 medium/large deseeded cherimoyas(ripe when skin has give similar to avocado)
optional: vanilla bean, cacao nibs, cashews, pineapple chunks, coconut, etc..

Place deseeded cherimoya into food processor or high speed blender. I often strain the cherimoya pulp through a sieve as to be certain all seeds are removed, as they contain toxic compounds that could go unnoticed when blended. Then, place chopped frozen bananas in and pulse until creamy texture is reached. At this point you can enjoy it as a soft serve style treat or freeze it for at least 20 minutes for authentic hard pack.

Benevolent Borscht

It's fascinating how we unconsciously surround ourselves with colors we find appealing. Depending on the season, an emotional phase of our life, or an unexplainable internal pull we gravitate towards various shades to synergestically encourage our growth. I believe various colors correspond to our chakra meridian and tuning into these colors we are drawn to can help correct an internal imbalance. Our food is perhaps an even greater determinate of our alignment, and seeking out specific foods will nourish that void. There are various books on the subject, such as Chakra Foods For Optimal Health by Deanna M Minich, and Gabriel Cousens speaks extensively on the energetics of food in "Rainbow Green Live-Food Cuisine and Conscious Eating.

Lately, I can't get enough magenta, fusha, plum, egg plant, berry, rose, ruby, pomegranate, burgundy, grape, wine, mulberry, maroon, etc.. I find myself surrounded by these colors, and more recently preparing foods of these hues. Yesterday I whipped up a nostalgic wild blackberry tart with berries from last years forage, and then tonite I prepared a deep blushing borsch that although raw and served at room temperature was very warming, and nourishing to my very center.

Benevolent Borscht:

-one large beet(1/4 diced & set aside)
-juice of 1/2 lemon
-juice of one lime
-one minniola orange peeled(or navel)
-2 green onions
-1/2 bunch of parsley( a handful of sprigs diced & set aside)
-2 stalks celery(one diced & set aside)
-4-5 baby bok choy heads(two diced and set aside)
-1 small red pepper
-1/2 large avocado(1/2 of this diced & set aside)
-opptional: 1 small nub ginger and 1 small jalapeno
-1 cup water
-1/2 cup shaved radicchio or another bitter such as dandelion, chicory, or endive

Place all ingredients into high speed blender in descending order(except those set aside) and pulse on high until creamy velvet texture is reached. Place into large bowl and fold in the remaining ingredients. Serve right away or refrigerate and use within two days. Shaved radicchio and a bit or parsley make an enticing garnish.

Serves 2

Persimmon Pie with Cashew Creme

Persimmons are a suspicious novelty that at best have a mediocre reputation. I feel the persimmon has a second chance at redemption. In fact it was once considered the "food of the Gods" by the Greeks, and later confirmed by Japanese Botanists. North American settlers were scared off by the persimmon after experiencing the bitter astringence pull their taste buds inside out. While Native Americans knew to leave the fruit on the tree until the first frost, and enjoy the sweet orange flesh there after. However, there is a variety of persimmons that even the impatient ripener can enjoy, the Fuyu, which is eaten by many when still very firm, although I prefer to wait until there is slight give to the flesh. The persimmon easily gets lost in fanciful combinations, and is best only enhanced with delicate flavors and spices. In this recipe I used a sparring amount of cinnamon, nutmeg, orange zest, and vanilla, and a simple cashew creme', adding a richness without overpowering. The crust is a basic nut crust that could be accomplished with any nut or seed variety.

Basic Nut Crust:
-2 1/2 cups almonds, walnuts, or brazil nuts
-1 cup dried shredded coconut
-6-8 majool dates pitted
-optional: vanilla bean, cacao/carob powder, and lemon zest
-1 teaspoon water(if mixture is too dry)

Add all ingredients to food processor and pulse until a crumbly sticky texture is reached. Place mixture in 8 inch pie or tart pan and press along bottom and sides with spatula or fingers. Place in fridge to set up while the filling is prepared.

Persimmon filling:
-4 large ripe fuyu or Hachiya persimmons
-6 majool dates
-1 teaspoon chia seed(not necessary but helps to set up)
-1 tablespoon coconut oil
-1/4 cup raw cashews(preferably soaked)
-cinnamon, nutmeg, orange zest, and vanilla to taste


Place persimmons, dates, chia, coconut oil, and cashews into high speed blender or food processor and blend until velvety cream is reached. Add in spices, vanilla, and sea salt. Set mixture aside.

Cashew Creme:
This cashew creme is worth making all on its own and is great to have on hand to drizzle over fruit, combined with cacao for a chocolate mousse, or made green with spirulina and vitamineral greens.

-1 cup cashews(soaked preferably over night)
-1/4 cup water
-1 Tablespoon raw honey or maple syrup
-squeeze of lemon juice plus zest
-pinch of sea salt

Place ingredients into high speed blender and let it whirl until homogenized cream is reached. Set aside. Remove crust from fridge and pour in persimmon filling, the cashew creme can be dolloped in quarter sized amounts and then swirled throughout, or decorated in any creative fashion.

Bucky Bars

After a few weeks of experimentation with my new Excalibur dehydrator (!) I am finally concocting some notable recipes. This snack bar turned out very similar to the Two Mom's In the Raw bars, which are very tasty and equally expensive. They are a great snack to have on the go, dipped into hot tea, or crumbled and topped with nut milk, yogurt, or fresh fruit. Any combination of dried fruit, added super foods, or nuts/seeds could be added. If persimmons are unavailable any soft fruit will substitute such as pear or mango.


Bucky Bar Recipe:

-3 cups sprouted and dehydrated buckwheat*
-1 cup dried apples chopped into 1/2 inch pieces
-6 dates
-2 ripe persimmons
-1 tablespoon coconut oil
-1 tablespoon honey
-1/8 cup water
-1 tablespoon chia seeds
-pinch of sea salt, cinnamon, and nutmeg

Place dehydrated spouted buckwheat and chopped apples in large bowl and set aside. Put dates, persimmons, coconut oil, honey, and water into food processor and blend until everything is evenly mixed, but not completely homogenized. Pour this mixture over buckwheat and apples and mix in chia, sea salt and spices. Turn over mixture with spatula until buckwheat is evenly coated. Spread unto paraflexx or standard dehydrator sheet 1/4 inch thick. Dehydrate at 105 degrees for 5 to 8 hours depending on your desired texture. (closer to 8 will give you a crunchy texture but the fruit still remains soft) Cut into desired sized bars and store in sealed container for three weeks or in the freezer for longer.

*spouted dehydrated buckwheat
Soak raw buckwheat grouts in twice as much water over night. Drain water and rinse well. Place buckwheat in an inverted glass jar with a bowl to catch water. Rinse buckwheat as often as possible, at least three times for the first day. When little tails emerge from the buckwheat it is ready to use. Place in dehydrator for 5 hours at 105/110 degrees, or until all moisture is absorbed. Store in airtight container for up to one month.

Anything-Goes Green Dip

The holiday festivities are drawing near, bringing an apprehensive excitement to many. Where many feel a nostalgic pull to indulge in traditional holiday fare, I crave the foods I do everyday. With that said I honor the love that family and friends put into their meal preparations. But truthfully, I can respect that compassion while selectively filling my plate. I do love to eat. I love to to eat the fresh, seasonal, local bounty that should adorn our tables. Some years it's fun to go all out with main courses and the fixings, but other times it's just as well to bring a veggie tray and dip. I am leaning towards the later this year, and put this preemptive dip together for such event. The recipe is a super simple template that can be adapted to the ingredients on hand. Where I inadvertently purchased asparagus from Mexico, a local green will do superbly.

Anything-Goes Green Dip

-8-12 asparagus spears or 1/2 head kale, a bunch of spinach, brussel sprouts, or green beans)
-1 avocado
-1 carrot
-juice of one lemon + one lime
-1/4 bunch of parsley
-1/2 bunch fresh dill
-1/4 cup water
-1 green onion
-optional: garlic and cayenne

Place all ingredients in food processor or high speed blender and whirl away. Add more water if mixture is too thick. Stores in fridge for up to two days.

Oh My Sweet Fig Pudding

It seems that fig season is coming to a close and I am still at a loss for a honorable recipe. These wonderful pockets of goodness need no adornment and try as I might they are simply best on their own. This delicious fruit is botanically speaking not a fruit at all, rather a seed encasement, correctly termed "synconium ", an inside-out flower. Why does it hide its flower from the world? Possibly because the intoxicating nectar alone is enough to lure even the most particular wasp.(their necessary pollinators) I personally have been stock piling these mineral rich gems(high in calcium, iron magnesium, zinc, etc..) drying and freezing an ample supply. Frozen figs are great in smoothies, pudding, or other dessert recipes. This recipe is a tasty breakfast option and although light it keeps you satisfied from the incredible chia seed. Spirulina, bee pollen, Vitamineral greens maca, cacao, or other nutrient powders can also be added to your liking.

Oh Sweet Fig Pudding Recipe

-1 pint fresh figs(any variety) leave out 2-3 for topping
-1/2 cup frozen blackberries or blueberries
-1 ripe banana(fresh or frozen)
-2 TBLS chia seeds soaked in 8 TBLS hemp, cashew, or almond milk*
-1 tablespoon coconut oil(optional)

Place figs, chia gel, banana, berries, coconut oil, and any additional powders in high speed blender and pulse until creamy velvet consistency is reached. Top with quartered figs or any other fanciful decor. Serves one to many!

Hemp Cashew or Almond Milk recipe:

-1/2 cup nuts/seeds
-2 1/2 cup water
optional: vanilla bean/extract, 1 date

Blend above ingredients in high speed blender and strain through nut milk bag if using almonds but not necessary for cashews and hemp seeds.

Mexican Gazpacho

I bought a young coconut this afternoon and was set on making some sort of raw soup out of it. First, I was thinking Thai curry... but I didn't have curry seasoning, noticing the vegetables I did have on hand lend nicely to a fresh Mexican sort of soup. As of late I am making massive vats of soup which I consume within a couple days. It's the perfect meal at work, being filling and easily assimilated. It's also great after a long day to have a glistening jar of fresh soup waiting in the fridge. This soup has a great balance of sweet and spicy, perfectly refreshing on a summer day. As I always note, this recipe can be easily adapted to your liking, if your using fresh, organic, and seasonal produce you can't go wrong.

Mexican Fusion Soup:

-1 young coconut meat and 1/2 water
-2 large carrots
-1 pint of sweet orange cherry tomatoes (red are OK too)
-1 large cucumber
-2 green onions
-2 stalks celery
-1 red bell pepper
-juice of one lemon
-juice of one lime
-1/2 bunch cilantro
-1 teaspoon cumin
-pinch of chipotle(optional)
-pinch of cayenne(optional)
-3/4 cup water
Topping: avocado, green onion, diced mango, shredded carrot, etc..

Place coconut meat & water, carrots, cucumber, celery, red pepper, lemon juice, lime juice, and water in high speed blender or food processor and blend until smooth and creamy. Add tomatoes, cilantro, and spices and pulse very gently/quickly as to leave chunks of tomatoes and not turn the soup green from cilantro. Chill soup for at least one hour, top with desired ingredients, and serve in chilled dishes.