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Raw zucchini nice-cream

Helena Malogorski Written by 

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If you have a dairy intolerance, try our tasty zucchini nice-cream, a great alternative to dairy ice cream..

Zucchini is a low-starch fruit, which means it's low in carbohydrates and high in fiber. It is also a great source of potassium, a heart-friendly nutrient that helps moderate your blood pressure levels and counters the effects of too much sodium. Zucchini is rich in B-complex vitamins, folate, B6, B1, B2, B3, and choline, as well as minerals like zinc and magnesium, which are all valuable in ensuring healthy blood sugar regulation. It also contains essential minerals such as iron, manganese, and phosphorus. 

When used in sweet recipes, it gives a special wonderful texture and taste, so I like to use it as an ingredient in my nice creams or raw vegan cakes.

Cashews are high in calories (100 g of nuts provide 553 calories) . They are packed with dietary fiber, vitamins, minerals and numerous health-promoting elements that help protect from diseases. Cashews are believed to have beneficial effects on stress levels, inflammation and vascular activity. 
They will give a creamy texture to the nice-cream, but you can use macadamia or brazil nuts instead.

Bananas will give you more energy, improved digestion and beautiful skin. They contain potassium, which is an essential mineral which maintains proper heart function and regulates your blood pressure.
In raw foods, banana is often used as an egg replacer, so I always use them in my nice-cream recipes.

Carob is a nondairy alternative to chocolate, so a great option for those with lactose intolerance or milk allergies. 

- 200gr yellow zucchini
- 50gr cashews
- 1 tbsp lemon juice
- 1 Banana
- 1 tbsp agave syrup
- 2 tbsp carob

Blend until smooth. Freeze for 45min.


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