The Brains Behind the Brands Podcast

I have such exciting news to share with you today! This post has been many months in the making, and it’s been so hard for me to resist talking about my new project on the blog or on Instagram. I wanted to wait to share until I was sure my idea was going to work, but now that I’ve recorded the first few episodes, its official: I’m starting a podcast! It’s called the Brains Behind the Brands Podcast, and the first episode will come out next Saturday, June 2nd.

The Brains Behind the Brands Podcast

The biweekly podcast will feature interviews with entrepreneurs in the wellness space, and because I live in San Francisco and love supporting local businesses, the podcast will have a special focus on Northern California brands. So far, all the interviews I’ve recorded have been so much fun and incredibly inspiring. I think you guys will fall in love with these people and their businesses just as much as I did for their originality, passion, and honesty.

A sneak peek of the first few episodes of The Brains Behind the Brands:

Sadie Scheffer of Bread SRSLY

Todd Masonis of Dandelion Chocolate

Sundara Clark of Vixen Kitchen

I’m so grateful to have had the opportunity to speak with these amazing entrepreneurs, and I can’t wait to share their stories with you.

For a little more background, I had the idea to start the podcast in March, after about 9 months of blogging. I realized that while I adore the wellness community I’ve found through my blog and instagram, publishing recipes wasn’t as exciting as it had been at first. So I decided to step back and figure out what it is that I love about the blogging world, and I found that the part that’s most exciting to me is the interaction, conversation, and sense of community that I’ve found in this wellness space.

Once I realized that the passion and community around wellness is what I really love and crave, the solution to my problem was obvious. I had to start a podcast! An entire project dedicated to learning about other people’s experiences and sharing those stories with the world.

This is the perfect adventure for me because I am a podcast addict.(All these random-seeming pictures were taken while I was listening to podcasts) In a recent post, I shared my favorite podcasts, and I am so excited to start contributing to such an awesome form of story-telling and community building.

If you have any suggestions for future podcast guests, such as restaurant owners, product creators, fitness studio founders, or anyone else in the Northern California wellness space, definitely let me know. And be sure to check back in next Saturday for the first episode of The Brains Behind the Brands podcast!

 

Salted Almond Fudge Ice Cream

What’s your favorite ice cream flavor? Really, I want to know. Tell me in the comments, on Instagram, send me a letter, mail me a pint. Whatever it is, I am 99% sure I would love it too, because I just love ice cream. Especially really quality ice cream that comes in creative flavors. But honestly that stuff is pretty expensive, so I also love to make my own. Such as this Salted Almond Fudge Ice Cream.

Salted Almond Fudge Ice Cream

This ice cream is rich, creamy, crunchy, AND dairy free. Made with only three ingredients, it really couldn’t be easier to throw together as soon as a craving hits. The base of the ice cream is frozen bananas, but the banana flavor doesn’t really come through in the final product. Because even though I love bananas, sometimes I just want chocolate, and that’s what this recipe delivers.

There are a few tense moments while you blend up the ice cream, because key is to avoid over-mixing at all costs. The moment all the chunks of banana are gone, it’s time to stop mixing, because otherwise you’re ice cream will be a syrupy mess. Other than that, this stuff is BEYOND easy.

I can’t wait to experiment with different ice cream flavors and different styles of dairy free ice cream this summer (coconut milk ice cream, anyone?) but for now this Salted Almond Fudge Ice Cream is rocking my world.

Sitting in the sun on the front steps of my house on a warm spring afternoon, with a good book and a bowl of Salted Almond Fudge Ice Cream in hand is pretty much my definition of pure bliss.

Salted Almond Fudge Ice Cream
Prep time: 
Total time: 
Serves: Serves 2
 
Ingredients
  • 2 frozen bananas (slice before freezing)
  • 2 tbsp roasted salted almonds
  • 1 tbsp cacao powder (or unsweetened cocoa powder)
  • Pinch of salt
Instructions
  1. Combine frozen bananas, cacao powder, and salt in food processor.
  2. Allow to thaw for 5 minutes.
  3. While bananas thaw, roughly chop almonds and set aside.
  4. Pulse contents of food processor just until smooth. DO NOT over mix, or ice cream will become syrupy.
  5. Stir almonds into ice cream and serve!
Notes
If you do not have salted almonds on hand, just add a little extra salt to the ice cream.
If you can resist devouring this ice cream immediately, I recommend allowing it to sit in the fridge for about 5 minutes to firm up a little.