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The best ice cream ever & it’s raw too!

The best ice cream ever & it’s raw too!
I have no idea who invented the raw banana ice cream, but he/she is a genius! I tried to check as many posts as possible about it and decided that the oldest one might be the inventor, or may be not, who knows and does it matter? So, I was able to find a youtube video dating from may 2007, a blog post dating from june 2009, frozen bananas ice cream maker (can you believe that!) and a wikipedia article saying that hundreds of years ago the ancient people used to eat frozen fruits for dessert. As for me, I saw it for the first time a couple of days ago at this bulgarian raw food blog. For the past couple of weeks I experimented a lot with frozen fruits, because I wanted to add an ice cream and sorbets to the book I’m writing, so I ended up with combining both of them. And for everybody interested in gardening, here is how a strawberry is formed… First, there is the blossom: Then, the leaves fall and a strawberry is formed :) raw ice cream Instructions: 1. Time for preparation: 5 min. Related:  Sweetsice cream vegan

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. 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. There’s nothing like a slice of watermelon on a warm summer day, especially when your slice happens to be sorbet. Truly, nothing. A few tips if you want to make slices: Use a small, personal size watermelon.Freeze only long enough for the sorbet to set, or if you freeze longer, give it a good amount of time on the counter to soften up.Dip your knife (I used a large chef’s knife) in warm water in between each cut, and try to cut 2″-3″-thick slices off the watermelon. How are you staying cool in the midst of this heat wave? Copyright © Food for My Family.

DIY Braided Hex Nut Bracelet We’re nuts for nuts. Is there a more versatile and inexpensive DIY component than a hex nut from the hardware store? You can imagine our excitement when we first discovered Philip Crangi’s Giles & Brother Hex Collection. Honestly, nuts braided into jewelry is WTF genius! With a few items that we always seem to have lying around, we tackled the technique and made our own spine-like braided hex nut wrap bracelet. You’ll need:3 strands of cotton butcher’s twine cut into one yard pieces18 small brass hex nutsa bit of dexterity! Gather the 3 strands of twine and tie a knot at the top, leaving about 2 inches of slack. Keep your thumb at the base of the braid, holding the nut in its place. Repeat the steps, by threading the rest of the nuts to the outer pieces of twine before they are crossed over. The bracelet should wrap around your wrist at least two or three times. Good luck!! (top image from here, rest of images by Honestly…WTF)

Two-Bite Strawberry Hand Pies This post comes to you from damply beautiful Seattle, Washington! Yes, kids, I am in Seattle for BlogHer Food 2012 and not just as an attendee, but I am speaking! I am nervous, but terribly excited, and ready to get the party started! The last month has been a CRAZY travel month for me. I decided to make the filling for these little pies fairly rich. Two-Bite Strawberry Hand Pies Author: Kelly Jaggers Recipe type: Dessert Cuisine: American Prep time: Cook time: Total time: Serves: 30 For the crust:2½ cups all-purpose flour2 tablespoons fresh grated orange zest2 tablespoons sugar1 teaspoon kosher salt1 cup (2 sticks) butter, cubed and chilled3-6 tablespoons ice waterFor the filling:2 ounces cream cheese, at room temperature2 tablespoons packed light brown sugar¼ teaspoon cornstarch½ teaspoon vanilla½ cup diced fresh strawberriesFor garnish:1 egg, beaten well⅓ cup coarse sanding sugar Begin by making the crust. Enjoy! © 2012, Evil Shenanigans – Baking & Cooking Blog.

Popsicles! Not to sound full of myself, but I’m pretty sure this is the be all, end all of popsicle roundups. There’s a little something for everyone: the foodies, the purists, the ones who prefer frozen yogurt, the ones who prefer a little alcohol, everyone. Tweny-five options to be exact. The post I did last summer on the cold guys was one of DC’s most viewed ever, so I thought you’d all be up for another round – was I right? Click on the photo to be taken to the recipe. All photos and recipes copyright of their respective source unless otherwise noted.

Three Safe-to-Eat Cookie Doughs: Chocolate Chip, Sugar, and Cake Batter! I’m siiiiick. If you follow Willow Bird Baking on Facebook or Twitter (you do, right?), you’ve probably heard me whining about it lately (okay, maybe this isn’t the best way to encourage you to follow). It started with a sore throat and has turned into a beastly, phlegmatic ogre of a cold that has taken up residence in my chest and commenced hanging draperies and such. I have protested this development with various hot teas, soups, and my favorite home remedy suggested by readers: complaining. Three Safe-to-Eat Cookie Doughs: Chocolate Chip, Sugar, and Cake Batter! I know my students are to blame for this plague! I can’t stay home until I’m better, but I do tend to baby myself when I’m sick. And I’m not even going to mention the amount of this cookie dough I consumed over the weekend. If nothing else, cookie dough is good for the soul. And now, look how far I’ve come: this weekend I made not one, but three kinds of cookie dough! So, in summary: I’m sick. Safe-to-Eat Sugar Cookie Dough

Vegan Pumpkin Pudding! Five Ingredients, Five Mins This sweet treat of Pumpkin Pudding is a creamy blend of fall spices, maple syrup and cozy pumpkin. Pumpkin pie flavors of nutmeg, cinnamon and ginger are swirled into each spoonful. This is my go-to dessert recipe for fall because it is so simple to prepare in a flash. As easy to make as a smoothie. Craving something sweet? Healthy Pudding! 1 Cup Canned Pumpkin contains: 83 calories 1g fat7g fiber 3g protein763% RDA vitamin A 19% RDA iron 17% RDA vitamin C49% RDA vitamin K 14% RDA potassium As I tweeted: "Fall Nutrition! You can blend up this pudding in under five minutes and be enjoying it in about twenty minutes (about 20 minutes for the chill time). Add-on's. And if you want your pudding a bit more firmed and rich - add in the coconut oil as shown below in the recipe. 5-Ingredient Pumpkin Puddingvegan, makes about 3 cups optional add-in: 1/2 cup extra virgin coconut oil, melted slowly topping: vanilla bean coconut milk whip To Make: 1. Happy pumpkin season!

PANTSANDPAPER Close Unique Handmade Kindle Cases, Gadget Cases, Textile Jewellery and other gorgeous gifts.. As seen in Sewhip Magazine, The Dolls House Magazine, Make Jewellery and Craft Seller. Winner of Theo Paphitis Dragons Den Small Business Sunday 25.9.2011. You have 7 days, from receipt, to notify the seller if you wish to cancel your order or exchange an item. Please note: Unless faulty, the following types of items are non-refundable: items that are personalised, bespoke or made-to-order to your specific requirements; personal items sold with a hygiene seal (cosmetics, underwear) in instances where the seal is broken. Read the Folksy Returns Policy.

Fatfree Vegan Recipes Carrot Cake Ice Cream [Vegan] By Lauren Zembron, on August 12th, 2010 Yes, I admit I have a slight obsession with all things carrot cake-inspired. Case in point: Therefore, it goes without saying that the recipe for Carrot Cake Ice Cream in Wheeler Del Toro’s The Vegan Scoop caught my eye. Like many home cooks and food bloggers, I rarely follow another’s recipe to a “t”, and this ice cream was no exception. So, how does this recipe differ from the original? The alternations I made suited my tastes perfectly! This ice cream recipe is going straight into my cooking binder, which I fill only with recipes I know I will make over and over again. I think I need to get back into the kitchen. Carrot Cake Ice Cream [Vegan] adapted from The Vegan Scoop Ingredients: Directions: Combine brown sugar, maple syrup, and margarine in a small saucepan over medium heat; stir until melted. *This post is an entry for Chocolate Covered Katie’s “Hug a Vegan Dessert” feature. Other recipes to check out:

Related:  Desserts