raw banana cassia (cayenne) ice cream
i don’t spend much time in the kitchen. i do enjoy browsing books full of various recipes (i especially enjoy perusing the raw and vegan variety) but i seldom ever follow an actual recipe. usually it seems like an awful lot of trouble. this evening, inspired by adventureclubinteractive’s culinary adventure assignment, i decided to make raw banana cassia (cayenne) ice cream by trial and error.
i’ve made raw banana ice cream in the past. usually i just blend up a few frozen bananas with a touch of honey. sometimes i’ll add a spoonful of almond butter to make my treat feel more decadent. tonight i was determined to add an essential oil to my usual routine. after much brainstorming…(cinnamon, lemon, basil, orange….) i decide to use cassia.
cassia essential oil smells and tastes similar to cinnamon because they both come from very similar plants. cassia is the oils of “self assurance” and brings courage to the heart and soul. in addition to it’s emotional benefits, cassia is antifungal, antibacterial and antiviral. it also tastes sweet and delicious.
1 cup almond milk/coconut milk
2 frozen bananas
1 spoonful of honey
3-5 drops cassia essential oil
a tiny shake of cayenne pepper (optional-but adds a lovely kick!)
after you’ve gathered your ingredients, the next steps are fairly straightforward:
combine almond milk, frozen bananas and spoonful of honey in your blender and mix to your desired consistency and sweetness. you may need to add a few ice cubes here and there.
add 3-5 drops of cassia essential oil and a dash of cayenne pepper.
mix again. and voila! raw banana cassia cayenne ice cream!