I love ice cream but it doesn’t love me back. I came up with this yummy alternative to traditional ice cream that is both delicious and satisfying.
2 frozen bananas
2 tablespoons powdered peanut butter or regular peanut butter
1-2 teaspoons vanilla (depending on your taste)
3 tablespoons raw cacao nibs
1 tablespoon baking cocoa
Place all ingredients into a high powered blender, except for coconut milk, and begin to blend. (I use a Vitamix which has a plunger to help break up the bananas.) Slowly begin to add coconut milk one tablespoon at a time. Add only enough coconut milk to make your ice cream the consistency of soft serve. If you make it too smooth place it in a glass and grab a straw and enjoy like a milk shake!
This is my version of iced coffee without the coffee.
1 cup brewed dandelion root tea
1/2 cup vanilla flavored unsweetened almond milk
1 tsp. coconut palm sugar or 1 or 2 drops liquid stevia.
Brew the tea and set aside to cool. Once the tea is cooled fill a tall glass with ice. Fill the glass half way with the cooled tea and then add the almond milk. Add the sugar and stir. Enjoy!
I use a lot of alternative milks in my daily life. My favorite is almond milk but have you ever read the ingredient list on store-bought alternative milks? My intention for 2015 has been to eat less processed foods. I’ve wanted to make flax milk for a while and I finally got up the gumption to do it. I’ve made other alternative milks in the past and have never really been satisfied with them. I wanted to make something other than almond milk as my body needs variety. I’ve bought flax milk in the store and even though I like it, kinda . . . it’s very expensive. Considering that flax seeds are very inexpensive compared to almonds I thought I would give it a go. I’m quite surprised with how yummy it turned out.
1/4 cup flax seeds
4 cups purified water
1 cup coconut milk (I used Trader Joe’s light). I’ve recently began making coconut milk too!
1 tbsp. coconut palm sugar
1 pinch sea salt
Add flax seeds and water to blender and blend on high for about one minute. Strain that through a sieve or through a nut bag or cheese cloth. Add the strained milk back into the blender and add the rest of the ingredients. Blend to combine.
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I love a warm yummy bowl of porridge in the morning even when its warm outside. Oatmeal use to be my go to breakfast meal but at this time in my life my body doesn’t digest oats very well. I came up with this recipe as an alternative to gluten based porridge.
1 cup cooked quinoa
1 – 2 tsp. ghee
1/2 cup coconut milk (or any nut or dairy milk will do)
2 tbsp of nut butter (I use almond butter for its sweetness and creaminess)
1/2 tsp cinnamon
1/8 tsp cloves
1/8 tsp cardamom
dash of sea salt
sweetener of choice. I use coconut palm sugar for its low glycemic index
Add all ingredients into a small saucepan and heat to desired temperature.
Nuts, berries, shredded coconut, etc.
How thick you want your porridge will determine if you use less or more of the milk. The spices can be increased or decreased depending on your taste. Cinnamon helps lower blood sugar levels and makes digestion easier. Cloves also helps digestion, the liver and has anti-bacterial properties. Cardamom is good for cardiovascular health and is an anti-carcinogen.
Getting enough vegetables into my diet has always been a challenge. I’m not big on salads and raw veggies don’t sit well in my stomach. The other thing is I’m not big on washing and chopping. One day while listening to NPR’s Fresh Air with Terry Gross she was interviewing two editors from America’s Test Kitchen. They had recently published a vegetarian cookbook and were talking about their favorite recipes from the book. Roasted vegetables were one of those recipes. What interested me the most is they were talking about roasting broccoli and cauliflower. Two vegetables I hadn’t thought to roast before. I tried it and I loved it. Now I am roasting everything I can get my hands on. I use these roasted veggies as a side dish or mix them with broasted chicken, mayo and spices for a yummy cold salad. This has completely upped my veggie intake and less is going to waste in my refrigerator.
1 bag prepared Brussels sprouts (I will pay extra just to get out of washing and trimming) cut in half
1 – 2 tbsp of olive oil
salt and pepper to taste
I cut these little babies in half so I have nice little bite sized pieces. Coat well with the olive oil. If you need more than the amount listed don’t be afraid to use more. The oil will help the veggies to brown and not dry out. Toss with the salt and pepper and place into a roasting pan at 500 degrees. Depending on your oven this will take around 20 minutes for Brussels sprouts. Each vegetable has its own cooking time so keep watch! I do cover with a lid as I roast them but you don’t need to. The lid helps the veggies steam in the pan and thus cook a little faster. Take the lid off for a few minutes to get your veggies even more brown if you’d like.
I was able to get the cookbook from the library to give it a good look over before I decided to buy it or not. I was hoping to get more out of it for my personal diet. Unfortunately, for me, the only recipe I really felt drawn to was the roasted vegetables. This book does make cooking very clear and hard to mess up. This would be a great cook book for newbies.
I hope you enjoy this recipe. If you’d like to check out my website for other fun tips and techniques you can find me here.