Multiple Sclerosis Friendly Recipes

Cauliflower Alfredo Recipe

9/30/2018

I really love pasta and love finding creative ways to make different sauces to change up the flavor. Cauliflower Alfredo is one of my favorites. There are a few variations out there, but not all of them are MS approved, i.e. make sure to avoid vegan butter at all costs. Pasta is one thing that I do buy that is processed (I have not gone down the lane of making my own pasta...yet ;)), but I make sure to buy whole wheat or whole grain. Gluten-free can also be substituted, I am not such a fan of corn based gluten-free pasta because it tastes too much like corn tortillas to me. This sauce is also great with cooked quinoa or brown rice.

Cauliflower Alfredo is a great way to make sure you are getting your cruciferous vegetable in for the day. You can click here to find the original recipe that inspired the following:

Cauliflower Alfredo Recipe
vegan, plant-based, refined sugar-free

Ingredients:

1 chopped onion
3 garlic cloves minced
1 head of cauliflower, chopped
1 cup vegetable stock (if possible make sure there is no sugar in the ingredient list)
1/2 Tbsp fresh squeezed lemon juice
1 1/2 Tbsp soy sauce
1-2 Tbsp nutritional yeast (optional)*
1/4 cup raw almonds or raw nut of choice*
1/4 cup water
1 1/2 tsp salt
1 handful of basil or herb of choice (cilantro would also be a good option)
16 oz whole wheat pasta or pasta of choice (zucchini noodles would probably be amazing with this recipe!)

Instructions:

Add onion and garlic to a pot with a few splashes of water or veggie broth
Simmer for a few minutes, then add the cauliflower and vegetable broth and cover for 10 min
Remove from heat and add the rest of the ingredients
Put everything in the blender and blend until smooth and mix with your pasta
Drizzle on some flax seed oil and enjoy

Notes:
*I really like adding the nutritional yeast to this, but it also works without it.
* Blending a 1:1 ratio of raw nuts and water makes a very nice 'cream' that can be added to any sauce to give it a creamy consistency and flavor.

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Watermelon Smoothie Recipe

9/29/2018

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This smoothie is great for summer. Especially at those times when your refrigerator is being overtaken by watermelon and you are looking for an alternative way to prepare it. The original recipe can be found here, I tweaked it a bit below. This recipe is also a big hit with my 4 year old.

Watermelon Smoothie Recipe
vegan, gluten-free, plant-based, refined sugar-free

Ingredients:

1 ½ cups watermelon
1 cup strawberries (fresh or frozen)
1 banana
¾ cup almond milk
Juice of 1 lime or juice of ½ lemon
1 Tbsp chia seeds

Instructions:

Put all ingredients in the blender and mix until smooth.

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Banana Ice Cream Recipe

9/9/2018

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I wanted to share this recipe because it has become one of my favorite things. When I found out that frozen bananas can create a sort of soft serve ice cream when put in the food processor, I didn’t believe it. But of course I had to give it a try because one thing I knew that was going to be very hard when giving up dairy was not being able to eat ice cream anymore (store-bought non-dairy options are not possible alternatives as the saturated fat content is typically too high and there is always too much added-sugar).

So I cut up some ripe bananas and put them in the freezer. Once nice and frozen, I added them to the food processor. While I was still skeptical for a bit that this lumpy, pebbly mixture would eventually turn into a nice smooth bowl of ice cream, I kept processing till all of a sudden this amazing thing happened…the frozen bananas really did turn into soft serve ice cream! I still cannot believe how much these recipes are able to satisfy my ice cream cravings. The best part is that they are pretty much guilt-free! Now I always make sure to keep a stock of cut up bananas in the freezer. If you have bananas that are on the ripe/overripe side, just peel, break them apart, put them in a storage container or bag, and pop them in the freezer.

I am not really a fan of fruity ice cream, but you can experiment with all sorts of ingredients and even try adding other fresh or frozen fruits to create whatever flavors your heart desires. Just add about a 1/2 cup fruit to the Basic Recipe below.

Basic Banana Ice Cream Recipe
vegan, plant-based, gluten-free, refined sugar-free

Ingredients:

3 Frozen Bananas
1/2 tsp Pure Vanilla Extract
Pinch of Salt

Instructions:

Add all ingredients to the food processor and process until smooth
Be patient, it does take a little time for the smoothness to come through
You can eat this as is or scoop out and put in the freezer for a firmer texture

PB and Chocolate Banana Ice Cream
Ingredients:

3 Frozen Bananas
1 tbsp Natural Peanut Butter
2-3 tbsp Cocoa Powder, best with Dutched Cocoa Powder
1/2 tsp Pure Vanilla Extract
Pinch of Salt

Instructions:

Add all ingredients to the food processor and process until smooth
Be patient, it does take a little time for the smoothness to come through
You can eat this as is or scoop out and put in the freezer for a firmer texture

Mint Chocolate Banana Ice Cream
Ingredients:

3 Frozen Bananas
2-3 tbsp Cocoa Powder, best with Dutched Cocoa Powder
1 drop Peppermint Essential Oil
1/2 tsp Pure Vanilla Extract
Pinch of Salt

Instructions:

Add all ingredients to the food processor and process until smooth
Be patient, it does take a little time for the smoothness to come through
You can eat this as is or scoop out and put in the freezer for a firmer texture

Almond Banana Ice Cream
Ingredients:

3 Frozen Bananas
2 tbsp Natural Almond Butter
1/2 tsp Pure Vanilla Extract
Pinch of Salt

Instructions:

Add all ingredients to the food processor and process until smooth
Be patient, it does take a little time for the smoothness to come through
You can eat this as is or scoop out and put in the freezer for a firmer texture

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MS Friendly recipes

Cauliflower Alfredo Recipe

Watermelon Smoothie Recipe

Banana Ice Cream Recipe

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