Archive for April, 2017

Vegan Chocolate Cherry Blender Ice Cream

April 11, 2017


Vegan Chocolate Cherry Blender Ice Cream

Serves 1-2

Ingredients:

1/2 cup unsweetened almond milk, or other non dairy milk
1 tbsp cocoa or cacao powder
1 large frozen banana (make sure it’s very ripe before freezing, this makes your ice-cream naturally sweet)
1 cup frozen pitted cherries (often found at the grocery store or Costco)

Directions:

1. Place ingredients into blender or Vita-Mix in order listed. (If using a regular low powered blender make sure to let the frozen bananas sit for 2-3 minutes on the counter to partially defrost. Then slice them into small chunks so they become easier to blend. Also cut the cherries in half.)

2. Blend the ingredients on medium low to medium speed. If using a Vita-Mix use the tamper to plunge the frozen fruit down into the blades until well combined (30-60 seconds). If using a regular blender or food processor stop the blender periodically to stir as needed. Blend until smooth and cocoa is evenly distributed.

3. Serve immediately. Blender ice-cream is best eaten fresh, but can be frozen if needed.

 
 
 
Raw vegan banana cashew ice cream …

2 cups raw cashews soaked for 2 hours
1 cup filtered water
3 large really ripe organic bananas
1/4 cup coconut sugar or maple syrup
1 Tbsp natural vanilla extract
pinch of sea salt

Put everything in the blender and keep tweaking until you are satisfied with your blend.
Transfer to an ice cream maker and follow the manufacturer’s instructions. Enjoy!

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Zucchini Pasta + Creamy Avocado-Cucumber Sauce

April 11, 2017

zuchinni pasta

Ingredients

1 large zucchini (1 per person)
grape, cherry or mini heirloom tomatoes, halved
jalapeno, thinly sliced and seeds removed (optional)
arugula
pea shoots (optional)
zest of one meyer lemon or regular lemon

Avocado-Cucumber Puree

1 medium avocado
1 cucumber, peeled and sliced thick
a few large leaves of basil (optional)
1 meyer lemon or regular lemon, juice of
2 garlic cloves
1/4 teaspoon white pepper or black pepper to taste
salt to taste

Prepare your zucchini noodles julienne style or spiralized. Or alternately, cook your pasta of choice, about 8 ounces.

Raw Coconut Lemon Bites

April 11, 2017

raw coconut bites2 cups almond meal (this is the dry stuff you get leftover from making almond milk-you could make your own almond flour instead and just up the liquids in the rest of the recipe a bit)

1 tbsp maple syrup

Juice of 3 lemons

2 tsp pure vanilla extract

1/4 cup coconut oil

Shredded coconut for rolling (1 or more cups roughly)

Mix together everything except the shredded coconut
Form dough into balls (a little smaller than a golf ball) and then roll in shredded coconut until completely covered
Store in the fridge for up to a week

 

Raw Pineapple Coconut “Cheesecake”

April 5, 2017

raw coconut cheesecake

Crust:

4 dates, soaked until very soft …
1 cup dried organic, unsweetened coconut

1. Place soften dates and coconut in food processor and process until well blended.

2. Pat into the bottom of an oiled 7 1/2 inch spring form pan.

Filling:

2 1/2 cups young Thai coconut flesh (about 5 young coconuts)
1/4 cup coconut water (from the coconuts)
1/3 cup raw agave nectar or liquid sweetener of choice
1 cup coconut oil, softened
2 cups fresh pineapple chunks, separated

1. In high-speed blender, pureé the coconut flesh and coconut water together until smooth.

2. Add the agave, coconut oil. You want this to be quite smooth so blend away until it is.

3. Add 1 cup of the pineapple chunks. Blend until incorporated.

3. Pulse the remaining pineapple chunks in the food processor until well chopped. Drain.

4. Stir the pineapple into the coconut mixture, pour over crust and let set up in the refrigerator for 4 hours. Move to freezer and leave until firm.

*You will want to remove 10 minutes before serving to let the “cheesecake” soften a little.

Serves 8-10

Raw spinach avocado dip!

April 5, 2017

raw spinach avocado dip

Ingredients

5 cups raw organic spinach…
1 Large organic avocado
1/2 organic onion
1 – 2 clove organic garlic (freshly crushed)
1/2 teaspoon pink himalayan salt
1 organic lemon (freshly squeezed)

Optional

pinch organic cayenne powder

Directions
Step 1 Put all ingredients into a food processor and process until well combined and creamy

Apple Fennel Salad with Maple Lemon Vinaigrette and Macadamia “Cheese”

April 5, 2017

Apple Fennel Salad with Maple Lemon Vinaigrette and Macadamia “Cheese”

apple fennel saladVinaigrette

1/4 cup olive oil
2 tablespoons maple syrup*
1/2 lemon, juice from
1 tablespoon diced shallot
Himalayan salt and pepper to taste

1. Mix all ingredients except diced shallot in blender. Blend until emulsified.

2. Stir in shallots. Put in glass bowl and set aside.

Macadamia “Cheese”

1 cup macadamia nuts, soaked overnight, rinsed
1 tablespoon olive oil
2 tablespoons lemon juice
1 tablespoon agave or liquid sweetener of choice
1 teaspoon nutritional yeast
2 tablespoons fennel leaves, finely diced
Himalayan salt and pepper to taste

1. Process all ingredients in food processor until well blended. You will have to scrape down the sides occasionally.

Salad

1 apple, sliced thin (approximately 1/8th-inch thick)
2 fennel bulbs, sliced very thin (I used a mandoline)
1/2 cup walnuts
Vinaigrette
Macadamia “Cheese”

1. Toss the sliced apples and fennel in vinaigrette.

2. Place on plate alternating apple slice and fennel.

3. Top with macadamia “cheese”, walnuts and ground pepper.

Serves 4