Naner Creamy Breakfast Bowl

Naner aka Banana Creamies have become a staple of bloom diets. You know those bananas sitting on your counter, the ones with all those brown spots that you think are passed their prime. Well those bananas make the best dairy-free, vegan, gluten-free, fat-free, frozen ice cream treat. No cream, or sugar added. Just pop em in the freezer, mix and match your favorite ingredients. Eating a bowl of ice-cream for breakfast has never felt this healthy. Naner Creamies definitely deserve a more elaborate post but we'll save it for our definitive guide coming in the future. 


For the Creamies:
Frozen Naners
Nut Mlik (optional)

For the bowl:
Buckwheat (see muesli recipe for soaking/sprouting and health benefits)
Nuts & Fruit


1. Peel bananas and slice into 2 inch discs. Freeze overnight for firm, frozen naners.

2. Place the banana slices in a food processor or powerful blender. Puree banana slices, scraping down the bowl as needed. If you have a hard time creating a creamy consistency, you can add 1-2 tablespoons of milk to help puree the banana slices. Puree until the mixture is creamy and smooth. Serve immediately for soft-serve ice cream consistency. If you prefer harder ice cream, place in the freezer for a few hours and then serve with fruit, nuts, grains, nut butter, or our delish muesli cereal.

Vanilla Coconut Fig Rum Pops

Surviving summer in the south requires a handful of provisions, including but not limited to the following characteristics: icy, boozy, and fruity. One of the easiest ways to achieve this tasty trifecta is through the tried and true popsicle. It's essentially a portable piece of happiness. And for at least five months out of every year, the popsicle replaces an entire food group in the Bloom nutritional pyramid. 

We took advantage of the seasonally ripe fig trees, whole vanilla beans (rather than processed extract), and a half-used, unclaimed bottle of rum that we found in the kitchen. Combine those key ingredients with a few other basic fixings, and you're ready make the pops. Rocket ship popsicle molds are not required, but highly suggested.


1 1/2 c vanilla almond milk
1 1/2 c coconut milk
1/5 c turbinado sugar
1 vanilla bean, or two tsp vanilla extract
5 figs
2 shots of rum, or liquor of choice


Method :

1. Slice the figs so they are rather thick, like the thickness of two quarters.

2. Seed the vanilla bean by pressing it flat against a cutting board and then slicing it in half. Using a butter knife, slide it across the inside of each half, scraping out the seeds.

3. Add the coconut milk, almond milk, vanilla and sugar to a medium sauce pan and warm the mixture over a low heat, just until the sugar is fully dissolved.

4. Transfer the mixture to a large measuring cup and let it cool in the refrigerator for about an hour.

5. Fill each popsicle mold with about an inch of the cream mixture and insert the popsicle sticks. Let set in the freezer for about an hour.

6. Divide the sliced figs amongst the molds and fill with the remaining mixture.

Place popsicles in the freezer until solid.