Happy spring everyone! It’s finally felt like spring in nj or actually summer. Went from snow in April to now 78 degrees.
I think it’s time I starting adding more raw foods into my diet, because my body has only wanted nice cream for lunch.
This one is from a few days ago and I’ll be uploading a few more yummy nice cream creations.
If you have never tried banana nice cream and you love bananas and fruit get to it! They are quick and easy to make and oh so good! What’s not to love about a healthy indulgence?
2 small frozen bananas
1/2 cup frozen pineapple
1 heaping cup frozen strawberries
1/4 cup almond milk
Gluten free oats I used Kind brand
In food processor or blender add all ingredients except for granola. Blend well to combine. Once ready layer the nice cream with granola then more nice cream. If you don’t care about presentation then add to a bowl and top with granola.
Who loves a quick easy healthy meal? This is just that. I never had pesto until I started making it as a vegan and oh man do I love it!
This is super easy to make and healthy as well so if those two things are for you give this a try. If you don’t eat pasta this goes well on sweet potato noodles as well.
1 ripe avocado
1 cup kale rinsed
1 tsp onion powder
1 tsp garlic powder
1/3 tsp lemon juice
1/4 cup walnuts
Sea salt and pepper to taste
Water to blend
This is the easy part are you ready? Simply add all ingredients to your food processor and add in Waters’s it runs to get it to blend to a sauce. Once ready add to pasta or sweet potato noodles and enjoy.
Got a little bored on my lazy Sunday afternoon, so I decided to bake. I knew one day I’d get the hang of baking and yes I’ve failed, but these were definitely not a fail!
What’s not to love about apples and peanut butter?
Recipe for doughnut :
1 1/2 cup gluten free oat flour
1 apple I used red delicious
1/4 cup apple cider
1/4 cup coconut sugar
1 tsp baking powder
2 tbsp tapioca flour
2 tbsp aquafaba ( brine from chickpeas)
1/4 tsp vanilla extract
3 to 4 tsp cinnamon
2 to 3 dashes nutmeg
Pinch of sea salt
Recipe for glaze:
4 tbsp creamy peanut butter
2 tbsp coconut sugar
3 to 4 tbsp coconut oil
Prepare oat flour by blended oats in either food processor or blender into a flour consistency. Add that to a mixing bowl. In blender add in the apple which you should peel and chop first. Add in the apple cider and vanilla extract ,cinnamon,and nutmeg and blend into an apple sauce. Add all the dry ingredients into the mixing bowl with the flour and stir to combine. Then add in the apple sauce and aquafaba and stir to combine. Grease a doughnut pan I used coconut oil. Fill the doughnut molds and bake at 350 degrees for 10 minutes. Adjust time if using a mini doughnut tray.
While doughnuts are baking prepare glaze. Add all ingredients to a small bowl and stir to combine. Once doughnuts are done carefully take out of tray and let cool. Once cooled you can add the glaze.
Happy St.Patrick’s Day! Of course I had to create something green. This was so good and who wouldn’t enjoy a healthy plant based ice cream. It rare I buy store bought vegan ice creams, because the homemade ones are just healthier.
This is super easy to make and super delicious!
1 ripe avocado
2 frozen bananas
1 1/2 cups cashew cream ( cashews blended with water to a creamy consistency )
5 medjool dates
1 tsp mint extract
1/4 tsp green spirulina
1/3 cup vegan chocolate chips or you can use raw cacao nibs
Prepare cashew cream, I used my vitamix. Then add in all the other ingredients and blend until well combined. Add to a mixing bowl and mix in the chocolate chips. I added mine to a bread pan and froze for 3 hours before serving.
I recently went to Costco and for some odd reason I bought a bag of 20 apples. I eat apples, but I’m not sure I needed a bag of 20 of them.
Now I needed to use up these apples, because it seems like the never ending bag of apples!
Seeing I love raw desserts this idea popped into my head. What I love most about raw desserts is how quick and easy they are to make. Plus you don’t need exact measurements like you would for baking.
Hope if you make this you enjoy this as much as I did!
Recipe for crust:
1/2 cup walnuts
1/2 cups soft medjool dates
Recipe for apple filling :
3 large apples ( I use red delicious)
3 to 4 soft medjool dates
3 dashes of cinnamon
2 dashes of ground nutmeg
1/4 tsp lemon juice
Water to blend
Recipe for crumb topping
1/4 cup almonds
1 medjool date
First prepare the crust. Add the walnuts and dates to your food processor and blend until a sticky batter forms. Press that into a small pie pan. Set in refrigerator and prepare the crumb topping. Add the almonds and date and process to a crumb consistency. Set in a bowl to the side. Now onto the filling. In your food processor peel and chop two of the apples, dates, lemon juice and spices and process into an apple sauce adding in a bit of water as it runs to get it all to turn into apple sauce. Once fully combined you can leave it in the food processor. Next peel and slice the last apple. Now take the pie crust out of the fridge and layer the apple sauce on the bottom then add sliced apples then sauce then apples then sauce then add the crumb topping. I set mine in the fridge overnight, because I was intending to eat it for breakfast, but it’s raw so you can eat it immediately if you like.
Winter, spring, summer, or fall I will eat nice cream morning, noon, or night!
I hope for any blog followers if you have been following for a bit you’ve tried out a banana nice cream that I’ve posted.
I need to stock up on frozen fruit again running low. This one was so so so good! Quick and easy as well, and that’s what I love about nice cream!
Feel free to throw on a cacao, peanut butter, oat bite as well.
3 small frozen bananas
1 cup frozen wild blueberries
1/2 cup frozen coconut meat chunks. I buy mine from Trader Joe’s. Can use fresh coconut meat as well.
Non dairy milk to blend
In food processor or vitamix add in the frozen banana and coconut meat and a bit of non dairy milk and blend until creamy. I added half of that mixture to a bowl and set in the freezer. Now add in blueberries and blend until well combined. Now layer the two in a glass and dig on in.
So this happened! Yesterday I was running on very poor sleep and was intending to make a nice cream version of this for a quick simple dinner.
Then my idea happened. Do you ever make something and not want it? Last night that’s how I felt about this, but that all changed for breakfast. No shame in my game eating cashew cheesecake for breakfast!
Recipe for crust:
1 1/2 cup walnuts
1 cup medjool dates
Recipe for first layer of cheesecake:
1 1/2 cup cashews ( will turn into 2 cups cashew cream when all ingredients are added)
1/2 cup almond milk
5 soft medjool dates
1/4 tsp vanilla extract
1 tsp lemon juice
1/4 cup coconut oil
Recipe for top layer of cheesecake:
1 cup of the cheesecake from the first layer
Zest of 1/2 orange
1/4 cup orange juice
Tsp tumeric powder ( optional added nutrients and give a nice color)
In food processor add in the walnuts and dates and process to a sticky consistency. Press into cake tin and refrigerate.
In high speed blender add all the ingredients for the first layer and blend well. Add that batter to the cake pan and refrigerate.
With leftover batter add in all the ingredients for the top layer and blend well. Top the cheesecake with this batter.
Decorate how you choose I added clementine slices to mine.