Maple ♥ Spice: Vegan Chocolate Chip Cookie Dough Ice Cream Well, a cheater's version anyway ;-) Well, I hope you all had a nice Easter! I didn't do much cooking or blogging (obviously!) I really, really want to get myself an ice cream maker but until then this is such an easy idea to make your own flavoured vegan ice cream. I'm happy to report it turned out fantastic!! Vegan Chocolate Chip Cookie Dough Ice Cream: 1 x 750ml tub Swedish Glace vanilla ice cream (or your favourite vegan vanilla ice cream) 57g vegan margarine 50g caster sugar 54g light muscovado sugar, ground up a little in a mortar and pestle 1/2 tsp vanilla extract 100g plain flour 90g finely chopped vegan dark chocolate First make your cookie dough. Now, lay them out not touching and place in the freezer until frozen - at least 5 hours. Now, take the ice cream out of the freezer to soften. Now, just remove it from the freezer 5 -10 minutes before serving and scoop it out! Nutritional Analysis: based on using Swedish Glace Vanilla Ice Cream, per 100g: Calories: 453 (yeah, I know!! Fat: 22g
No-Bake Chewy Cookies and Cream Bars Oh how I love a treat that can be whipped up in about 15 minutes. My boys and their buddies couldn’t get enough of these Chewy Oreo Bars we had as an after school snack this week. Sometimes my spontaneous recipe creations turn out to be the most fun, lol! Yes you use an entire package of Oreo Cookies, but what you get in return is a marshmallow-y Oreo treat that is worth every bite Surprise the kids (and yourself) with this one, they’ll be all smiles, Enjoy! 3 whole ingredients. Break out your Cookies! Place them all in the food processor or blender and mix until ground. Like so. Melt the butter and marshmallows into a large bowl until puffed. You’ll get a little something like this Working quickly, pour in your ground cookies. Mix, mix and mix You’ll get a gooey mess….that’s delish! Transfer to an 8×8 inch baking pan and let set for about 10 minutes. Cut into squares and indulge No-Bake Chewy Cookies and Cream Bars One 16 oz package of Oreo 5 cups Large Marshmallows 4 tablespoons butter 1.
SPROUTED KITCHEN - A Tastier Take on Whole Foods Vegan Brown Rice Pudding By Lauren Zembron, on April 3rd, 2012 Rice pudding – to me – is a dessert that transcends seasonality. Whether you cozy up to a steaming bowl of the comforting dessert on a blustery winter evening or relax with a dish of the chilled treat on a sweltering summer afternoon, rice pudding is a delicious indulgence. Here I offer you a vegan version that is fantastic served either warm or cold! A combination of light coconut milk and homemade brown rice milk strikes the ideal balance between rich and light, and a moderate amount of added sugar renders this rice pudding breakfast-appropriate. Brown sweet rice is cooked right in the coconut milk/rice milk mixture, and the resulting pudding is perfectly thick and creamy right out of the saucepan. Even though they’re not quite in season up here in Massachusetts (and won’t be until June) I couldn’t help but pick up a package of juicy & sweet organic strawberries to serve with the rice pudding. How would you enjoy this rice pudding? by Lauren Zembron
Green Smoothie for Weight Loss? | One of my absolute favorite things is a Green Smoothie. It’s a fast, easy, and delicious way to get a big dose of vitamins and minerals, plus it tastes FANTASTIC!! Don’t let the color’s fool you!! It is sweet and filling – even the kids love it!! It’s super fast to make and a great breakfast or snack option, especially for people on the go and those looking to lose weight. This recipe is super simple. 1-2 bananas1/2 cup frozen peaches1/2 cup frozen mangoa couple handfuls of spinachwater Add just enough water to blend and enjoy, that’s it! I’ve have clients who have literally changed their lives just by adding Green Smoothies into their routine. Try any combo you like, all you need is a base of bananas, fruit of your choice and a couple handfuls of your favorite green (I like spinach as it has a really mild flavor that blends well). You can see all of my delicious smoothie recipes here. Green Smoothie FAQ: People always ask me what kind of blender I use and recommend. Author: Linda Wagner
smitten kitchen The Healthy Plate Vegetarian Cold Sesame Noodles March 11, 2014 Cold Sesame Noodles Serves 2 to 3 Adapted from Saveur Ingredients: ½ lb whole wheat spaghetti, cooked al dente, according to package directions (soba noodles also work, but I find they have a slightly bitter after-taste that’s distracting) – $2.19 4 Tablespoons sesame oil, divided – stock 2 Tablespoons low-sodium soy sauce – stock 1 […] Read the full article → Classic Chickpea Hummus February 17, 2014 Classic Chickpea Hummus Makes about a pint Slightly adapted from Simply.Food Ingredients: 15-oz can of chickpeas (aka garbanzo beans), drained and rinsed – $1.29 1 clove garlic – stock 2 tablespoons water – stock 1 tablespoon olive oil – stock 3 teaspoons tahini (sesame seed paste) – $4.79 2 teaspoons lime juice – $0.59 Freshly […] Read the full article →
101 Cookbooks - Healthy Recipe Journal