banana ice cream

banana ice cream

Saying nutrition is a huge part of my yoga practice is an understatement. I’m just as conscious of what I eat as what poses I practice and how much time I spend meditating.  Changing my diet to an anti-inflammatory one has been instrumental in bringing my body into greater health and well-being.

As a rule, I don’t eat dairy or sugar.  This is not to say that I always achieve a dairy and sugar-free lifestyle. I truly enjoy the Humboldt Fog cheese in the Admiral’s Baby Arugula and Apple salad. I do cook with butter. And last week, in a moment of weakness, I had a cookie.  So, I’m not saying I’m perfect but I do my best to eat what is best for me without beating myself when I stray from the path.

And that’s where banana ice cream comes in. The heat of summer loves to tempt me into eating ice cream which is the worst possible venn diagram of dairy and sugar.


Ice cream is a double-whammy for me: all the congestion that comes with dairy and the brain-fog cravings that come with sugar!  Lucky for me, my brain, and my lungs, I discovered banana ice cream last summer.  Whenever I craved ice cream, I could have a perfectly acceptable substitute with banana ice cream!


Banana Ice Cream is little more than super-ripe, frozen bananas whipped into soft-serve ice cream consistancy with your handy-dandy food processor.  I like to add vanilla extract, cinnamon, and unsweetened cocoa powder to mine, but you can find all the details and more flavor profiles by clicking on the pic above.


Letitia Walker
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