Month: July 2016

Vanilla Cashew Ice Cream (Paleo/ Vegan/ Dairy Free/ Gluten Free/ Refined Sugar Free)

July is almost gone… Can you believe it? The summer seems to be flying by! In southern Ontario it has been a hot, dry summer! Third time this month we are in a heat warning! We are actually in a drought for the first time in an extremely long time, as well.

What does everyone need when it is hot outside? You guessed it…. Ice Cream!!! I’ve made most of my ice creams with coconut milk, such as strawberry, chocolate, vanilla.

Vanilla Cashew

I love coconut, but some people don’t. My daughter is included in those people. Recently I was making an ice cream cake for my granddaughter’s birthday. Since my daughter would be there, I decided to try my hand at making cashew ice cream. I use cashews for many other things, such as cashew milk, cashew cream, and cashew cream cheese. Why not ice cream? Oh my, So delicious!

Vanilla Cashew Ice Cream

Vanilla Cashew Ice Cream (Paleo/ Vegan/ Dairy Free/ Gluten Free/ Refined Sugar Free)

3 c. raw cashews

1/2 c. dates-pitted

2 tsp. vanilla (I use mine)

1 1/2 c. water

1/4 c. maple syrup (optional- if you want it sweeter)

Soak cashews in 3 cups of water four at least four hours, up to overnight.  Then drain cashews. Add cashews, dates, vanilla and 1 1/2 cups of water to high powered blender.

Vanilla Cashew Ice Cream

Blend until smooth. Add a little more water if needed to blend to a smooth consistency. Check the taste to see if your ice cream is sweet enough for you. I like it as is, but some people may want to add the maple syrup for added sweetness. Add now and mix thoroughly, if adding.

Put mixture into freezer safe container, and stir every 30 minutes until desired texture. Store in the freezer. For the leftovers, let sit out 10-15 minutes before serving so it softens slightly.

 

Shared On: Allergy Free Thursdays, Healthy Vegan Fridays,Sunday Food and Fitness.

Date Avocado Pudding (Paleo/ Vegan/ Dairy Free/ Gluten Free/ Nut Free/ Refined Sugar Free)

I was going to play with my avocado chocolate ice cream recipe and add dates to it. As I was starting to play, I decided that I would try making a non-chocolate version instead. I know… me decide to go without chocolate voluntarily? The shock of it. I really surprised myself as well. Lol

Looking for a chocolate avocado pudding??? I have one here!

Date Avocado Pudding

I really love this pudding. It is also so healthy that I have eaten it for breakfast, Just add some fruit and seeds for some variety!

Date and Avocado Breakfast Bowl

Date Avocado Pudding (Paleo/ Vegan/ Dairy Free/ Gluten Free/ Nut Free/ Refined Sugar Free)

1 c. pitted dates

2 avocados

1 1/2 c. milk alternative (I use my cashew milk-use different milk if nut free)

1/2 tsp. sea salt

1 tsp. vanilla (I use mine)

Soak dates in boiling water for 5 minutes, then drain. Add dates and remaining ingredients to high powered blender. Blend until pureed.

Date Avocado Pudding

Store in the fridge for up to three days. Can also be frozen in individual containers. Defrost in the fridge.

Shared On: Allergy Free Wednesdays, Healthy Vegan Fridays,Sunday Food and Fitness.

Chickpea and Kale Salad (Vegan/ Gluten Free/ Dairy Free)

As I have said, summer is the time for gatherings! It is also the time for very hot temperatures. Who wants to cook when it’s hot out? Not me.  Thankfully this salad gives a double punch for of protein and veggies! Perfect for any gathering, as well as beating the heat!

 

Chickpea and Kale Salad

Chickpea and Kale Salad (Vegan/ Gluten Free/ Dairy Free)

1- 540 ml. can of chickpeas (drained and rinsed)
1/2 bunch kale (ripped into bite size pieces)
1/2 cucumber (chopped)
1 c. grape or cherry tomatoes (sliced)
1/2 c. Vinaigrette Dressing.

Chickpea and Kale Salad

Mix all the ingredients together for a great mixture of veggies and protein! Store in the fridge for up to 3 days.

Shared On: Allergy Free Thursdays, Healthy Vegan Fridays, Sunday Fitness and Food.

Stewed Rhubarb (Paleo/ Vegan/ Dairy Free/ Gluten Free)

Spring and summer in Canada means fresh rhubarb!! I am beginning to understand that many people in the U.S. have never tried rhubarb. Here in Canada it is a staple! As I have said before, if you have tried it you either love it or hate it! As you know, I love it! As a child,  I would eat rhubarb raw dipped in sugar. I am no longer that adventurous. Stewed Rhubarb

As I grew up I remember my mom always making stewed rhubarb. She would eat it as a topping on toast. Personally, I love it warm or cold right from a bowl! For breakfast or a snack, stewed rhubarb is a Canadian favourite!

Stewed Rhubarb (Paleo/ Vegan/ Dairy Free/ Gluten Free)

5 cups rhubarb-chopped

2 Tbsp. water (if rhubarb is frozen then water is not necessary)

1/2 c. xylitol (or desired sweetener)

1 tsp. vanilla (I use mine)

In a medium size pot, put rhubarb and water on medium heat. Bring to a boil, then lower to medium low. Stir often. Cook for approximately 15 minutes or until rhubarb is cooked through. Remove from heat and add sweetener and vanilla.

Stewed Rhubarb

Enjoy warm or cold. Store in a sealed container in the fridge for up to 5 days.

Shared On: Allergy Free Thursdays, Healthy Vegan Fridays, Sundays Fitness and Food.

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