Or “carobsicles” if you make them like I did. I have been using a lot more carob lately because I really enjoy the flavor.
These popsicles were inspired by a “Cocoa-Bean Ice Cream” recipe I saw on Dr. Fuhrman’s website. The “bean” in the title is just that…beans.
You know I like packing as much nutrition into a recipe as I can and adding beans to the mix actually adds creaminess to the frozen treat in addition to fiber. I promise you will not even taste a hint of the beans…the carob OR cocoa takes care of that.
I chose to make popsicles vs. ice cream which resulted in 7 popsicles vs. the 4 servings the recipe originally made.
This recipe is made with WHOLE FOODS and is a wonderful way to end your day.
2 ripe bananas, frozen
1/2 cup raw cashews
3/4 cup cooked aduki beans, rinsed and drained (the original recipe called for black beans)
1/4 cup toasted carob powder (the original recipe called for 3 Tbs. cocoa powder)
4 dates, pitted
1/2 tsp. vanilla extract (alcohol free)
1 cup soy, hemp, or almond milk
Blend all of the ingredients in a high-speed blender until very smooth. Pour into popsicle molds, freeze, and enjoy.
For a printable version of this recipe click HERE.
San-J is a favorite brand in this gluten-free Asian household. Their Thai Peanut Sauce has been a staple in our fridge for years as has their Szechuan Sauce & Terriyaki Sauce.
That being said, I was excited to try their new salad dressings (which they sent to me free of charge). The flavors are good basic Asian flavors:
While admittedly HIGH in sodium, I am a fan of these dressings. I used them on seaweed salad and to lightly marinade some cucumbers (they tasted best after only marinading 30 minutes…when left overnight they became too salty). I did however cut the dressing with a bit of rice wine vinegar because I like a more “vinegar-y” dressing and I also added some red pepper flakes to the cucumbers.
Using the dressings on a regular salad produced a great result. My favorite 2 dressings were the Tamari Peanut and Tamari Ginger since they had more flavor than the Tamari Sesame.
Some more good news…San-J has Reduced Sodium Tamari now…yay!!! HOPEFULLY they will come out with Reduced Sodium Travel Packs soon (I keep the travel packs in my car for when I go out to Asian restaurants).
San-J graciously shared a recipe for one of their favorite ways to use the Tamari Peanut Dressing…
TAMARI PEANUT PASTA WITH ZUCCHINI
Created by: Amie Valpone
INGREDIENTS – Serves 4.
12 oz. whole grain spaghetti
1 Tbsp. olive oil (eliminate if water sauteing)
1 large zucchini, diced
1 (15 oz.) can white beans, drained and rinsed
2 cloves fresh garlic, minced
1/4 tsp. sea salt
1/4 tsp. freshly ground pepper
1/4 tsp. crushed red pepper
3 Tbsp. San-J Tamari Peanut Salad Dressing Sub out for either ginger or sesame dressing and add 1Tbs. peanut butter
1 Tbsp. sesame seeds
Cook the spaghetti according to package directions. Then, drain and return to the pot.
Meanwhile, heat olive oil in a large skillet over medium heat (eliminate if water sauteing). Add the zucchini; cook for 5 minutes or until tender. Add white beans, garlic, sea salt, pepper and crushed red pepper; cook for another 4 minutes. Remove from heat; add bean mixture to the spaghetti along with San-J Tamari Peanut Salad Dressing and mix well to combine.
Serve warm and top with sesame seeds.
Recipe courtesy of San-J. www.san-j.com