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THE SIMPLE VEGANISTA: Almond Chunky Monkey Ice Cream....It's Raw! I was just gifted a new food processor as an early Christmas present. What better way to break it in then by making chunky monkey ice cream using 4 ingredients! I know it's a bit cold out for something frozen, and although this was cold it sure warmed my heart on this chilly day! Needless to say this was delicious and super healthy, much better than the Ben & Jerry's version any day. :) Almond Chunky Monkey Ice Cream Ingredients3 frozen bananas, cut into chunks3 tablespoons almond butter, or any nut butter of choicealmonds, cut in halfdark chocolate, either in chips or bars broken into pieces* In food processor, place frozen banana pieces and almond butter, blend until a fairly smooth consistency stopping every now and then to scrap down the sides and push the mixture to the bottom of the processor.

It took mine about five minutes max, it will depend on your food processor how long yours takes. Note: Never throw your bananas away. . * To make 100% raw use raw cocoa chips...find recipe here. Chocolate Chip Cookie Dough ‘Blizzard’ Growing up, I used to have a thing for Dairy Queen Blizzards. The Chocolate Chip Cookie Dough Blizzards, in particular, were my go-to indulgence during the summer when I needed something cold and creamy, especially after hours of running around at softball practice. It also helped that my sister used to work there and she would give me extra scoops of cookie dough when I came in. ;) Love that.

Yesterday, I found myself with an insatiable craving for a cookie dough blizzard. It must have been the tropical weather we were experiencing (11 Celsius and sunny- I’ll take it!) And the fact that I had just come back from a 6 mile run. The only thing on my mind was COLD! Let’s first take a look at the ingredients in the Dairy Queen Cookie Dough Blizzard. Admittedly, I wasn’t really craving one after reading that crazy list, but I figured that I could make a homemade version using natural ingredients from my kitchen. The first thing I did was make a batch of cookie dough. Cookie Dough Balls III. Peanut Butter Banana Soft Serve. Cake Batter Ice Cream. Going back to yesterday… I want to clarify something in: Tips for Food Bloggers . It’s not that anyone else said anything, but when I re-read the post, I felt like one of my messages was unclear. In no way did I mean to suggest you have to fit your blog into a certain theme!

Blogs that cover all aspects of life are awesome, and if blogging about anything and everything is what makes you happy, all the more power to you! I just found that it wasn’t the way to go for me . Magic Fairy Dust! If you follow my Twitter page , you might’ve seen me talking about cake-batter ice cream last night. As a teenager, I didn’t really like babysitting, even though do I love children. That being said, I had the rare opportunity (rare because I pretty much stopped babysitting after high school) to babysit for these little angels last night, and *gasp* I actually found myself having a ton of fun!

Bringing the Vita-Mix also helped. I got the ice-cream idea from the popular Cake Batter Milkshake . Homemade Peanut Butter. Once you make peanut butter at home, it will be very difficult to get excited about storebought peanut butter ever again. Not that eating peanut butter of any kind would ever be a chore because I love it so, but homemade peanut butter is a delicacy. And a nearly effortless delicacy at that. It’s akin to savoring a piece of high-end dark chocolate that’s rich and pure, uncomplicated by fillers, additives, or ingredients that have no place being in chocolate; and then grabbing a milk chocolate bar in the checkout line at the grocery store, which is likely a combination of tasteless, grainy, and waxy.

Apples and oranges. Store-bought peanut butter versus homemade. Once you have something amazing, it’s hard to get excited about any less than. That’s this peanut butter. Sure, all peanut butter is good, and some is better than others, but this is in its own league. It’s similar in taste to store-bought varieties of “natural” peanut butter. Honestly, there’s not that much to store. Wheeee! A paste. Keks Teig Dip. If you received an email from Pinterest saying I didn’t want you to pin my recipes, this is NOT true! I am so sorry for this and have no idea why they would send such messages out! Please accept my apologies… I’m so honored when people pin things from my site or follow my Chocolate Covered Katie Pinterest Board. Healthy Cookie Dough Dip… it’s like an unbaked form of those popular White Bean Chickpea Blondies. I don’t know about you, but when I make the blondies, quite a bit of the raw dough gets consumed in the process!

So I figured, why bother baking them at all? Especially with the summer weather approaching, this cookie dough dip is a great way to get your blondie fix without turning on the oven. But will “normal” people like it? Often, I’m unsure if a recipe with which I am in love will be a hit with the general population of people who aren’t used to healthy food. The following is directly from my About Chocolate Covered Katie page. I brought this healthy cookie dough dip to a party. Kartoffel Grüne Bohnen Salat. The Forest Feast is being featured on Anthology Magazine’s site for the month of September, and the 2nd week’s recipe is this Potato Greenbean Salad. It’s a great mix of roasted and fresh and it’s easy to whip up. For more pictures and the full recipe, check out Anthology. Cheers! By Erin Gleeson for The Forest Feast. Vegan Sweet Potato, Coconut Milk, & Roasted Chili Ravioli. That’s right—ravioli without cheese! You’re skeptical, aren’t you? I understand. (I ♥ cheese too.)

When it comes to vegan cooking and baking, cheese substitution is one of those things that gives me a headache. I’m a bit wary of soy-based alternatives, as they seem over-processed and unnatural in comparison. There are, of course, equally over-processed varieties of “cheese” that freak me out too! Honestly, if you’re too lazy to make ravioli, just make this filling and eat it like mashed potatoes. Vegan Sweet Potato, Coconut Milk, & Roasted Chili Ravioli yield: approximately 2 dozen large ravioli Dough 2 cups of semolina flour2 cups of all-purpose floura little over 1 cup of watera dash of salt Filling 3 small to medium sweet potatoesaround 6 oz. of coconut milk2 chili peppers (I used red serranos) Preheat the oven to 450°. While you’re waiting for the potatoes to finish roasting, combine the flours and salt in a large bowl and make a well in the center. Soba Noodles with Ginger Sweet Scallion Sauce. I had such a wonderfully pleasant day, sweetly smooth and incredibly productive.

I managed to complete almost everything on my to-do list!!! I spend lot of time reading too, now doesn’t this sound fantastic? And as expected after a long happy day I was hungry… But let me tell you I was not hungry for just anything but I wanted my crazy good Soba Noodles with Sweet Ginger Scallion Sauce!!! Ok let me share with you all one of the world most delicious and easy recipe.

Agreed I might be exaggerating here a bit but in my world this recipe ranks truly the way I mentioned. So few months back I bought this amazing cookbook by David Chang “Momofuku”. But along the way I molded the recipe slightly, just making it a little bit sweeter and tiny bit spicy. Did I ever tell you guys that I LOVE Soba Noodles?

So here you go my friends, I hope you will try this recipe and enjoy it. Soba Noodles with Sweet Ginger Scallion Sauce Ingredients Soba noodles – 1 9oz packet. For Sweet Ginger Scallion Sauce-