Apples And Ginger

Gluten free,dairy free, and sugar free nourishing whole foods to heal and flourish.


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“Half baked” raw vegan ice cream!

halfbaked

It has been almost 10 years since I have had my favorite flavor of Ben and Jerry’s ice cream. It was really fairly easy to make this raw vegan style and is perfect for getting your Ben and Jerry’s fix guilt free! I spent all day cutting down bamboo from our house (basically a bamboo forest!) and can’t wait to eat some of this after dinner!

“half Baked” raw vegan ice cream

3 frozen bananas

1/4 cup soaked cashews

1/4 cup coconut (or other nut) milk

1/2 teaspoon vanilla extract

1 1/2 tablespoons cocoa powder

2 soaked medjool dates

optional: 1/2 tablespoon maca powder

optional: few drops of stevia

pinch of sea salt

Raw brownies:

1/2 cup ground sunflower seeds

1/2 cup ground walnuts

2 tablespoons ground raw buckwheat groats

1/2 teaspoon vanilla

1 tablespoon cocoa powder

3-4 soaked medjool dates

3 tablespoons of coconut milk

 

* For the chocolate chip cookie dough I used my recipe for the chocolate chip cookie molten lava cakes and just put them in the freezer to harden for about 30 minutes. (made about 1/4 batch)

* Mix up the raw brownies and put them in the freezer to harden also for about 30 minutes.

* Blend the chocolate ice cream ingredients together in the blender until smooth.

* If you want to do half vanilla ice cream then you can take 1/2 of the ice cream ingredients and just leave out the cocoa on one half so you can do 1/2 vanilla and 1/2 chocolate.

* Cut up chunks of the brownies and cookie dough and mix in with the ice cream. You can put it in the freezer for about an hour if you want it more firm than soft serve texture.

* Make about 2-3 servings

 

 

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Vanilla chai peach ice cream

peach ice (71)

I’m really excited to start experimenting with ice creams that aren’t full of fats or nuts! This one is based on peaches and a little bit of banana. You can add more or less of the coconut/almond milk depending on if you want it more like a sorbet or ice cream. I like it right in the middle-a little creamy but not overly heavy. I am loving summer here in the northwest! We live near a huge wooded park with a gorgeous old growth  forest filled with running/hiking trails that I get to go running/walking through every day! It’s kind of like my daily zen/meditation time. It’s also motivating me to start painting again-trees, trees, and more trees of course! Have yourself some ice cream and a nature zen moment today!

tree (72)

Vanilla chai peach ice cream 

The flesh of 4 peaches

1/2 banana

1/4 cup almond milk

2 tablespoons coconut cream

1 teaspoon vanilla extract

1 1/2″ chunk of fresh ginger

pinch of cardamon

pinch of cinnamon

pinch of all spice

* Blend ingredients in the blender and then put them in the ice cream maker as directed.

* Top with chopped pecans, chopped peaches, and some cacoa nibs of course! Makes 2-3 servings.

You can also see this recipe here http://dietdessertndogs.com/2013/06/06/wellness-weekend-june-6-10-2013  and http://www.thetastyalternative.com/2013/06/allergy-free-wednesday-week-71-june-12.html  with many other yummy recipes!


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Try some lemon ginger coconut milk ice cream!

lemonicecream (35)

This ice cream turned out really good. My 3 year old daughter and I were scraping the ice cream maker bowl to get every last bite. Ginger and lemons are also digestive aides and will give your body some help digesting the fat from the coconut milk. Enjoy!

Lemon ginger ice cream (Dairy free)

1 1/2 cups coconut cream (or full fat coconut milk)

1/4 cup raw honey

3 teaspoons lemon extract

1 teaspoon lemon zest

3 teaspoons lemon juice

1 teaspoon fresh grated ginger

10 drops vanilla stevia

Use ice cream maker as directed. I put the flavoring ingredients in the last 5 minutes or so to prevent ice chunks from forming. Makes 2 servings


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What I ate Wednesday and some new recipes

chia (22)

For breakfast today I had a big bowl of chia breakfast pudding. I have been working out a lot lately so I need to give my body some extra nourishment. Chia seeds are a great source of  many minerals such as iron and magnesium and along with flax seeds they are the best plant source of omega 3 fats( the anti inflammatory fat) . You can do so much with chia seeds such as: adding them to water or juice for a great electrolyte thirst quencher, dairy free puddings, smoothies, use them as egg replacers in baking, and adding them to cereals or oatmeal.

Chia breakfast pudding

1/4 cup chia seeds

1/4 cup water

1/4 cup coconut milk

15 drops vanilla stevia

handful of goji berries (or other berries)

handful of cashews( or other nuts or seeds)

cinnamon(optional)

Mix ingredients together, and if you like it more soupy just add more water or milk. The chia seeds will expand about twice to 3 times their size within a matter of a few minutes.

korsushi (23)

For lunch today I had some of my favorite korean sushi from the asian market along with some red dates. I usually try to get to the asian market about once a week to get my some of my staples such as: seaweed, coconut milk, thai and chinese food condiments, tapioca flour, and red dates. I will post my recipe for my version of the korean sushi soon. If you look at the ingredients list to most of the pickled items that go in sushi almost every one has MSG, food coloring, aspartame, and other things that should not be edible. I also made some green juice from my juicer-here’s what I put in:

greenjuice (24)

Green energy juice

handful kale (about 6 leaves)

handful of cilantro

2 apples

2 cucumbers

3″ chunk ginger

1 lemon

1/2 orange

10 drops vanilla stevia

I also dilute my juice with water 1:1 ratio so I can have some through out the day.

dinn (25)

For dinner I made some cod fish sticks with pumpkin seed batter, rosemary roasted carrots and a green smoothie. I thought the fish sticks were good but the kids weren’t too excited about them so I ‘m going to keep working on that one until it gets the kid approval. They definitely approved of the strawberry chocolate ice cream cake I made for desert thought. I couldn’t keep their little hands of of the thing, they were like wild vultures fighting over it( although they fight over everything so that’s just the norm for this house)

strawcake (21)

strawberry chocolate ice cream cake (vegan)

strawberry ice cream:

1 1/2 cups coconut cream

2 cups strawberries

3 tablespoons maple syrup

35 drops vanilla stevia

1/2 teaspoon vanilla extract

chocolate cake:

1/4 cup ground sunflower seeds

1 tablespoon ground flax seeds

1 tablespoon ground coconut shreds

1 tablespoon coconut oil melted

4 tablespoons of melted chocolate chips

6 soaked red dates

* Use your ice cream maker as directed to make the ice cream to soft serve texture.

* Line a bowl with a plastic bag (to avoid sticking). I used compost bags for this.

* Slice strawberries around the the inside edge of the bowl.

* Pour ice cream to fill the bowl.

* Add a few strawberries to the ice cream (push them under so they are covered with ice cream)

* Freeze for about 1 hour

* While ice cream is freezing mix together cake ingredients and make a round “cake” about 2-3″ thick on a plate and refrigerate.

* When the ice cream is solid combine the ice cream and the cake and top with crushed chocolate chips. Let thaw for about 15-20 minutes before serving.

* Makes about 6 small servings or 4 regular servings. (very rich, I would suggest eating small servings!)

This recipe can also be found here http://www.allergyfreealaska.com/2013/05/02/whole-food-fridays-5-3-2013/  along with many other yummy recipes!


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Summer is getting close! Try some chocolate and vanilla ice cream bars (dairy free)

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I use to love jello pudding pops back in the 80’s when I was a kid. These remind of those but without all the sugar and dairy involved. My kids have been going crazy over these things. My 7 year old son actually paid me a dollar of the money he earned today( from selling things out in front of our house including: broken sea shells,fresh eggs, and flowers) so he could have another bar. I took him up on the deal but made him eat another carrot first.

Vanilla ice cream bars (vegan)

Blend or process:

1/2 cup coconut milk

3 soaked dates

2 tablespoons ground chia seeds

1/2 teaspoon vanilla

1 1/2 tablespoon smart balance butter

1/2 tablespoon tapioca flour

3 tablespoons ground raw cashews

Pour ingredients into popsicle molds and freeze! Makes 4 small bars.

Chocolate ice cream bars (vegan)

just add 3 tablespoons of melted chocolate chips (dairy free if you are vegan of just regular semi sweet) to the vanilla ice cream bars. These would be really good swirled together too.

 

 


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Raspberry lime ice cream (dairy free)

 

 

raspberry lime

 

It was a perfect 64 degree day here in the northwest which means summer is near. Im not sure how it goes from snowing to mid 60’s within a week but I’ll take it. Here is a raspberry lime ice cream to kick off the spring. Have a fabulous Easter everyone!

Raspberry lime ice cream (vegan)

Put ingredients in blender:

2 cups raspberries

2 bananas

1 large avocado

1 can full fat coconut milk

1/2 cup honey

4 tablespoons lime juice

3 teaspoons lime zest

2 teaspoons vanilla extract

2 packets stevia sweetner

Pour into ice cream maker. You can serve immediately if you like it slightly soft or put in the freezer for another hour or more for firmer ice cream.