This week, Chef Jes Bengston of Food Rescue and Terrain Garden Café in Westport shows Tina Redwine how to get the most out of your food.

Over-ripened bananas

almond butter

Dutch process cocoa

toasted coconut 

Left your bananas out for too long?  Don’t throw out those brown bananas, slice and freeze them in a ziplock bag.  

To make ice cream, blend sliced bananas in a blender with a tablespoon of almond butter and a tablespoon of dutch process cocoa. Blend until smooth.  Garnish with toasted coconut for a delicious, healthy ice cream.

 Ice cream can also be made then frozen in a container to be enjoyed later.

 

Chef Jes Bengston

561 Post Road East
Westport, CT 06880