Frozen Desserts from Grains, Nuts, and Fruit

Why try to manage your weight with high saturated fat dairy desserts when you can make your own chocolate ice cream substitute using grains, nuts, and fruit. The only ingredients can be unsweetened almond milk, almonds, walnuts, cashews, one or two bananas, and a pot of cooked quinoa and amaranth. When you blend all the ingredients, they liquefy. Then you freeze what looks like a chocolate milk smoothie until it's the consistency of frozen dessert. This can be completely vegan if you don't use honey, but sweeten with bananas instead.

Assemble your ingredients: a cup or two of cooked red quinoa mixed with 1/2 cup cooked amaranth, a banana, one tablespoon of raw organic honey, a quart of almond milk, 1/2 cup of almonds, and 1/4 cup walnuts. Optional is a handful of cashews.

Cook a cup of amaranth and a cup quinoa--either red quinoa or yellow, mixed with water until the water is absorbed. When cooled, put it in your blender. Add two more cups of water, a handful of almonds and two handfuls of walnuts or cashews (or both).. You can add more almonds and cashews, if desired, up to 1/2 cup each. Optional: add a slice, about a one-inch piece of fresh ginger root to the blender. Instead of trying to wolf down dairy fats and processed sugar, make your frozen desserts look like ice cream, taste chocolately, and be made entirely from fruit and nuts.

You can sweeten with bananas, for example two bananas and avoid processed sugars. Or you can use one banana and a tablespoon of raw organic creamed honey. The grain will be pureed into a liquid with the nuts and fruit and flavored as well as colored to look like chocolate milk by the half chocolate cocoa and half carob powder. If you like spices, you also can add a pinch of cinnamon, cloves, and ginger.

In the blender, add one banana, two tablespoons of cocoa powder (unsweetened) and two tablespoons of carob powder. If the blend is too thick, thin with a little water, or use as liquid in your blender either unsweetened soy milk or almond milk instead of water.

The liquid should be thick, like a runny wallpaper paste. Blend everything until liquified. Freeze in containers or covered dessert bowls. Serve as you'd serve ice cream. If you want it sweeter, add a tablespoon of raw organic honey. Or if you can't have honey, add a little stevia powder to sweeten it more, if desired.

What you get when you eat this dessert is the equivalent of a bowl of cooked quinoa and amaranth which is a higher-protein grain than rice or oat groats. You get the healthier fats from the almonds and walnuts or cashews, and the sweet taste of the carob powder, cocoa powder and banana. But as a rule, don't emphasize too many sweets in your diet. Or it could unbalance the cortisol-insulin balance between your tired adrenals and resistant pancreas. Some people prefer walnuts and almonds to cashews.

Freeze until firm. And eat like any nondairy frozen dessert.

How to Make Non-Dairy Milks from Nuts or Grains

Perfect for liquids are these recipes for blending your own almond, chia seed, soy, hemp, rice, oat, hazelnut, walnut, cashew, sesame, sunflower, peanut, brazil nut, pecan, pistachio, or flax seed 'milks.' Highly recommended blender is the Vita-Mix, but any blender set on liquefy will do.

Chia seed 'milk,' gel, or puddings

How about a glass of organic white chia seed dairy alternative 'milk?' According to the Raw Glow site, "Chiaseed's mucilaginous fibers make a barrier in the stomach between carbohydrates and digestive enzymes."