Fresh Mint Chip Frozen Yogurt Recipe. This mint frozen yogurt recipe from the soon-to-be-released Sprouted Kitchen cookbook is brilliant.
The recipe combines two parts Greek yogurt with one part cream to make a luscious mint-blasted treat. I thought I'd share this gem of a recipe today, and give you a little peek at the book as well. It's full of inspired, beautifully photographed, whole food recipes - and I suspect you're all going to love it. First off, the frozen yogurt is a breeze to make. Sara uses fresh mint, and then boosts it with a bit of mint extract. A few shots of the lovely book itself. :) The frozen yogurt is one thing, but I have about twenty other recipes earmarked as well. I was lucky to see an early, early version of the book (before it was bound and printed), and wrote a little quote for the back cover.
Congrats Sara & Hugh, the book is a stunner. - More Yogurt Recipes - - More Mint Recipes - - More Dessert Recipes - Coarsely chop the mint leaves and put them in a saucepan with the cream. Serves 4-6. Raw, Vegan Blueberry Ginger Ice Cream. I’m really grateful for tonight’s post.
I’m grateful because, as we speak, I’m diving into a bowl of the most wonderful, delicious raw and vegan blueberry ginger ice cream, which I made today without an ice cream maker, in about 10 minutes flat. I’m grateful because, with a final looming, I’m still able to savor something sweet, and be reminded that life is sweet, too—even when school is anything but. And I’m grateful that I get to share this super simple recipe with all of you. Blueberry Ginger Ice Cream (raw, vegan, gluten free, soy free) Serves 2 2 frozen bananas 1 heaping cup frozen blueberries 1/2 inch fresh ginger (or 1/2 tsp ginger powder if you’re using a food processor) 1/4 cup cashews 2 tsp lemon juice 2-4 tbsp almond or hemp milk If you’re using a high speed blender: Blend all ingredients together in a high speed blender. If you’re using a food processor: Soak cashews for at least 4 hours before prep. It may actually be my new favorite dessert. Watermelon Lime Sorbet Slices.
A sweet and tangy watermelon lime sorbet is a great way to cool off in the summer.
As a bonus, this recipe is frozen back in the watermelon rind and cut off into slices. It’s hot. The type of heat where when you step outside the door and your skin is wet before the door swings shut behind you. It’s a hot that hangs in the air, letting you breathe it in, that is cured only by two things: being completely immersed in water or hiding indoors, the air conditioning cranked as far as it will go.I find that the heat makes me very unmotivated to do things like take a walk, water and weed the garden (though I have forced that one on myself) and prepare food and eat it.
However, when the promise of cooking provides ice cold watermelon sorbet, I just may be convinced. When your simple syrup is cool and watermelon chunked, blend them together in a food processor or blender until smooth. Cool the liquid completely in the refrigerator for a few hours. This then goes into the freezer. Truly, nothing. Peanut Butter Chocolate Chip Cookie Dough Bites. I have a recipe for actual cookies that is very similar in flavor to these little raw cookie dough bites.
And I love that cookie recipe so much because it combines peanut butter, oatmeal, and chocolate chips all in one cookie so that I don’t have to choose among three favorite kinds of cookies: Peanut Butter, Chocolate Chip, or Oatmeal Cookies. It was high time I made cookie dough bites with a similar flavor to those cookies, sans egg, so that I can just eat raw cookie dough at my leisure and not worry about eating raw eggs in raw cookie dough. And not worry about actually turning on the oven and baking the cookies, either. Because raw dough is where it’s at for me sometimes. And these little bites are full of peanut butter cookie dough flavor and incorporate a touch of texture from the oatmeal. The sweetness from the brown sugar and mini chocolate chips inside the bites is offset by the slight saltiness from the peanut butter.
And everything is better with a melted chocolate drizzle. Blueberry Peach Chia Parfait. Believe it or not, there are mornings when my breakfast is not made up of oatmeal or smoothies.
It has been a while since I’ve made something that had chia seeds as the star, usually I add them to smoothies or oatmeal (surprise, surprise!) For extra protein and fiber. Taking visual cues from Oh, She Glows, I made a “fancy” layered parfait with this sensational vanilla chia pudding with the best peaches I’ve had in a bit and deeply colored blueberries.