My friend Blakely has been one of my biggest inspirations in the cooking and eating department. I met her over a year ago through a mutual friend while I was living in Venice Beach as she was roaming the city with her surfboard looking to catch some waves before heading overseas to start an onsite chef’s gig at Bamboo Yoga Play in Costa Rica. Even though she had attended French culinary school and worked the prestigious line at New York City’s Scarpetta, she chose to eschew a restaurant career for her passion of conscious catering and teaching the world to eat nutritious whole foods and to live life to the fullest. Today, we keep up with each other through the Internet waves sharing our adventures in raw foods, probiotics, organics, and all things yummy. I am constantly inspired by her recipes that come from the natural fruits and vegetables that surround her, wherever she may currently be in the world, combined with her uber-creative chef’s wizardry. She is truly the epitome of whole health and radiant beauty and a major role model for young girls everywhere. I oftentimes find myself taking her recipes and creating twists on them in my own kitchen.
Recently her recipe for vegan, tahini, and banana ice cream inspired me. Although I do not own a Vitamix, which is essential in getting a true, creamy ice cream consistency, I opted for a dish I could easily make without any machinery. My result: Banana Bombshell Breakfast Sundae. This is a beauty bar in a bowl chock full of food to make your skin glow like butter and your hair shine in golden liquid waves.
BANANA BOMBSHELL BREAKFAST SUNDAE
Combine in a bowl: one frozen banana chopped into chunks, one half cup of frozen blueberries, 2 tablespoons tahini, 1 teaspoon cacao nibs, one tablespoon of steel cut oats, ½ ounce of dried coconut strips. Let it sit for a few minutes and then mash all together and enjoy!