Add bananas to a Food Processor . Blend until crumbly. Add coconut cream and blend until smooth.
Add ½ cup almond butter, maple syrup and vanilla. Blend until smooth, scraping down the sides of the processor as needed.
Pour half of the mixture into a freezer-friendly – used Pirex . Tap the container a few times to create an even layer. Drizzle about 2 tablespoons of almond butter over this layer of ice cream in a large zigzag pattern, creating big pockets of almond butter. Keep it uneven for more chunky swirls.
Pour the remaining half of the ice cream mixture over the almond butter swirl.
Drizzle the remaining 2 tablespoons of almond butter over the ice cream. Dip a butter knife straight down into the ice cream, almost hitting the bottom of the container. Gently swirl the knife around the ice cream in a clockwise motion–starting near the edge of the container and ending in the center, creating pretty almond butter swirls. Do not over-stir, as that will fully mix the almond butter into the ice cream and remove swirls.
Freeze for 3-4 hours, or until completely frozen. Allow to thaw for 4 minutes before scooping.
1 tsp of dried ginger or 1 small dried root ginger
2 small dried bay leaves
1 package of Saltine cracker
In a 5 qt Dutch oven, place oil and set over medium heat. Once hot, add onions, celery, and salt and cardamom. Stir for about 6 minutes. Add the lentils, tomatoes, broth, bay leaves, coriander, cumin, and ginger, and stir to combine. Increase the heat to high and bring just to a boil.
Reduce the heat to low, cover, and cook at a low simmer until the lentils are tender at about 35 minutes.