This week I feel like I’ve been treading water. Usually I’m pleasantly swimming, favouring oooh I suppose breaststroke. Maybe a little butterfly thrown in for fun. It’s a nice pace and it feels good and it gets me places, places I want to go. Or I’m stopping to float, my breath deep and present, my chest and eyes open to the open sky. But this week I haven’t been able to move very far and I’ve found myself sinking instead of floating. I need to breathe. Well, rest and breathe.
I can feel my stroke coming back. I’m starting with sidestroke, slowly, keeping my eyes to the sky and my breath consistent. You gotta breathe. If yoga has taught me anything it’s that you must breathe and treat yourself with love and kindness, never judgement. I’ll be sure to pause and tread when I need to, but I’m moving again. And I know I’ll get to breaststroke soon enough. Heck, I’ll be smashing butterfly. But for now it’s different and that’s ok.
Today I have something a little different for your weekend. A new twist on an old favourite, dressing banana soft serve up with a few jewels. A little rose water, some berries for colour, a drizzle of tahini and we have ourselves a Turkish Delight-inspired banana soft serve. I’ve been itching to make this ever since a lovely lady I follow on instagram called Mariam shared her creation. I thought you might like it too. It can hep rejuvenate us after a crappy swimming session. No judgement, just love. Rose water and pistachio-dressed love.
Turkish Delight Banana Soft Serve
Recipe loosely adapted from the lovely @mariamseats.
2 large frozen Bananas, sliced (ensure the bananas are frozen solid. They take at least a few hours to freeze, peeled and slice up and put in plastic wrap or peeled and left whole to use in a Yonanas machine)
1/2 cup frozen Raspberries
1 Medjool Date, pitted and chopped (or 2 teaspoons pure Maple Syrup)
1/4 cup Milk
1-2 teaspoons Rose Water (more if you enjoy the flavour, less if you’re unsure. I used two teaspoons. Find this in Middle Eastern delis like Oasis)
Toppings: runny hulled tahini and toasted, chopped pistachios
1. Add the bananas, raspberries and date to a food processor and blitz until smooth. Add the milk as required to ease it into soft serve texture.
2. Add 1 teaspoon rosewater, blitz and taste, then add more as desired.
3. Serve immediately into bowls and top with a drizzle of runny tahini and toasted, chopped pistachios.