Coconut-Mango Ice-cream with a split baked Banana

mango ice cream 2 (1 of 1)

Enjoying this beautiful Dutch spring day!  School vacation is almost around the corner and I am beginning to feel inspired to come out of my long hibernation to the world of ideas and inspiration. One of my main sources of inspiration in the last month has been a recent visit to the Rijksmuseum in Amsterdam, where I followed a route of paintings chosen by the modern Swiss philosopher Alain de Botton under the title Art is Therapy. This exhibit reminded me of the wonderful role that art has in our everyday life. Specially when looking at the famous paintings of Dutch 17th century artists which often play tribute to the  everyday work of art of which we are all part of and in which we all participate, like organizing our linen cupboard, just like in Pieter de Hooch’s painting The Linen Closet. We’ve all organized our closets, washed our dishes or done other less seemingly artistic activities or dignified shores, but what de Botton points to us, among other things is that works of arts such as The Linen Closet can remind us of the significance of our daily activities in creating a pleasant and beautiful life and that maybe doing these activities with a sense of purpose will bring a certain needed dignity, peace and beauty to our lives.

I couldn’t help but to feel a sense of connection between Art is Therapy and The Art is Cooking.

 

“Art can help us to remember stuff.”

“Art can make us less strange to ourselves.”

” Art can make us feel simultaneously happy and sad.” 

 

The Linen Closet

The Linen Closet’, a modest domestic scene by the 17th-century Dutch painter Pieter de Hooch.





Coconut-Mango Ice-cream with a split baked Banana

1 can coconut milk
2 cups of almond milk
2 ripe mangos roughly chopped
honey to taste

-put everything in the blender and puree until smooth
-you can the choose to use an ice-cream machine and follow the manufacture’s instructions or put the mixture in a container in the freezer. In this case after a couple of hours in the freezer blend again with a hand blender to avoid ice crystals and do this every 2 hours until the ice-cream is frozen and has the right creamy consistency.

Extras:

1/2 ripe banana per serving
chopped pecan nuts
about a teaspoon of honey per serving (optional)
a dusting of cinnamon
2 tbs. coconut oil

-cut the banana in 1/2 vertically a and shallow fry in the coconut oil
-place 1/2 of the baked banana in a serving cup
-scoop the ice-cream to the side of the banana
-drizzle with the extra honey (if using) and the dusting of cinnamon and top with the pecan nuts

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