We're gonna do our last recipe,
so we're gonna do dessert, okay?
And that's a favorite for a lot of people.
But we're gonna make a version of ice cream
that's gonna be healthy.
And that's really important,
because when you think about it,
ice cream, you know,
everybody can eat a cup and they want to eat another cup.
Why?
Because it has all three main addictives.
Added sugar, added sodium and added fats.
It's the trifecta of all the things
that promote inflammation.
And so we're gonna show you how to make,
instead of having an ice cream,
how to make a preparation that's gonna be so much healthier.
We're gonna make a vegan milkshake, okay?
So first off, when you have those bananas
that you buy at the store,
and they start to get overly ripe
and they got all those brown spots on them,
so all you gotta do is peel them.
After you peel them, wrap them in plastic wrap like this
and put them in your freezer.
It's also a good idea to put a date on them too,
on a piece of tape and put tape on there
so you know how old they are, okay?
So if you just took this banana by itself
and you sliced it and froze it,
man, it's just like eating ice cream in itself.
Or you could even take it, skewer that slice,
put it in the freezer.
Now, after it's frozen, take it out of the skewer
and dip it in some melted tempered 70% cocoa,
dark bittersweet chocolate,
and now you got a chocolate candy bar.
Or if you want that to make it like a Captain Crunch,
you can take some toasted almonds,
high in omega-3 fats,
crumble that into the chocolate,
and now you got a crunchy chocolate candy bar
that's an ice cream bar and I would really love you back.
Okay.
And plus the fact that it was a small slice,
you don't have to eat the whole thing.
You could just eat one of those little disks, okay?
But now we're gonna make a milkshake.
So here's what we're gonna do.
We're gonna put in a banana,
then we're gonna add alternative milk, vanilla.
And Kim's gonna tell you why these next two ingredients
are so important,
the almond butter and the flaxseed
combined with the rest of it.
How about it, Kim?
So almond butter is such a great option.
It is going to offer us protein.
So what protein does,
especially when we have a carbohydrate,
fruit is very healthy carbohydrate,
fruit has natural sugars, like our banana here,
natural sugar as well as a good amount of potassium,
but the almond butter with the protein
will actually help to slow down that digestion for you
so your blood sugars won't go as high.
And on top of that with the flaxseed,
you're getting heart-healthy omega-3's,
which are very beneficial,
plus the omega-3's from the flaxseed.
Flaxseed has fiber in it too,
so that also helps to slow down that digestion as well.
That's right.
So now we're gonna put all these together.
I'm just gonna break this up a little bit,
'cause it'll make it easier to blend, like so.
There we go.
And we're gonna put in our unsweetened almond milk,
but you could also add unsweetened hemp milk,
soy milk if you want.
Soy milk will add more protein,
but also adds more calories, okay?
We're gonna add our vanilla.
And then we're gonna scoop out almond butter
and put in our flaxseed.
Just as Kim said,
when you add a healthy fat and protein,
as in the almond butter and the flaxseed,
what that's doing is,
it's taking those naturally occurring sugars in that banana
and making them a little less glycemic, right?
So you're absorbing them slower and that's so important.
So not just in this smoothie,
but in anything that you're gonna make
that's got a lot of fruits in there.
So if I wanted to make a berry crisp
and I put in chia seed or flaxseed in,
it takes those naturally occurring sugars
and makes them less glycemic too,
in addition to helping thicken it.
Okay, we got everything ready to go.
Now we're gonna blend this,
and you'll see how you get this great milkshake.
(blender whirring)
And that's it, one, two, three.
And so now that we're done, okay,
you're able to serve
the people that you love in your family
something that's gonna love them back.
Look how beautiful and thick this is, okay?
This is amazing.
It's rich.
I don't know that the camera crew
is gonna get any of this recipe.
Okay.
There you go, Kim.
So we want to thank you for joining us
for being with us and watching,
and here's to your health.
Stay well.