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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.

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.

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!

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:

Recipe: The Easiest, Healthiest, Most Scrumptious Fudge Ever The temperature has inspired me to post some cold-weather recipes. This fudge recipe fits the bill nicely. 7 reasons I love this fudge 1. This recipe is based on one of Sally Fallon's recipes (she has some brilliant recipe ideas in Nourishing Traditions, by the way). I have adapted it to use coconut oil, cocoa powder, and the low glycemic, oh-so-yummy coconut/palm sugar (though honey works great too!). This truly is one of the easiest recipes to make, and it truly is richly delicious. The Easiest, Healthiest, Most Scrumptious Fudge Ever By the way, you can easily substitute with this recipe. Ingredients 1/2 cup of virgin coconut oil1/2 cup of coconut/palm sugar (the paste-like kind)1/2 cup of cocoa powderA dash of sea salt1/2 teaspoon vanilla Directions In a heat-resistant (Pyrex) glass measuring cup, add the coconut oil.

Dairy Free Chocolate Ice-Cream Recipes» Dairy Free Chocolate Ice-Cream We all want to be a little healthier. Let's be honest, you can't live on Slutty Brownies (and the world is a sadder place for it). However, the idea of snuggling down infront of a movie with a big bowl of celery sticks is deeply depressing. So, I give you, guilt free, fat free, dairy free ice cream! I like it soft, like Mr Whippy so I can eat it with a spoon, but you could easily freeze it a little longer and serve as scoops in crunchy waffle cones. You can make any flavour you like, I particularly like chocolate-maple, but I hear chocolate-peanut butter is fantastic! The magic ingredient is...... Pile them onto a plate and pop them in the freezer. Leave them for about 5hours, or over night if possible. Turn it on, baby! Keep blending until you have a smooth mush, like the one bellow. Now add 2-3 heaped teaspoons of cocoa powder and a swirl of maple syrup (Or whatever flavourings you fancy, be inventive!) There you have it!

12 healthy homemade candy recipes Robin shared some wonderful choices for healthier organic candy for Halloween last week. It made me long for candy myself! I thought I'd share 12 recipes for homemade candies that everyone can enjoy. The following recipes use unrefined sweeteners and high quality ingredients. 3. 4. 5. 6. 7. 8. 9. 11. Also on MNN: Make Ice Cream Without an Ice Cream Maker! Did you know that July is National Ice Cream Month? Celebrate with this simple recipe, which calls for only three ingredients. The best part: no ice cream maker required! Just grab a ripe banana, and pop it in the freezer to create a cool, creamy, and delicious base for your vegan ice cream. Three-Ingredient Vegan Ice Cream 1 banana, peeled and frozen 1 Tbsp. peanut butter 1 tsp. cocoa powder Additional flavorings (optional) Combine all ingredients in a food processor or blender and mix until well combined and creamy.If desired, add additional flavors or toppings, such as cookies, fresh fruit, shredded coconut, cinnamon, or pieces of candy.Serve immediately. Makes 1 serving

Hazelnut Chocolate Cake {Raw/Vegan} Saturday night we had a special dinner with family friends. For one weekend all 8 of us were around before starting vacations and school again; one of is even spending a year studying at Oxford(no, it’s not me; yes, I’m jealous). That called for cake. I actually made this cake for Father’s Day last year and featured it as a guest post on Gena’s blog. Hazelnut Chocolate Cake {Raw/Vegan} Prep time: 20 minutes Cook time: 0 minutes Ingredients(makes 5 2×3-inch frosted cakes): 2 cups hazelnuts1 cup pitted dates3/4 cup cocoa powder, divided1/2 cup + 2 tablespoons maple syrup, divided1 medium avocadoCrushed hazelnuts for garnish Method: These took from start to finish about 20 minutes to make, maybe a little more than that because I was distracted.

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