Plum ice cream

My stepbrother brought over some deliciously ripe plums last week, and since I wasn't in the mood for them, I chopped them up and threw them in the freezer. This made a great ice cream that took a whole 60 seconds to make. 

Ingredients:

-1 cup frozen plums

-2 frozen ripe bananas

-1/4 cup coconut milk

1. Chop frozen bananas and add all ingredients in vitamix or food processor and blend till smooth. 

2. Scoop in bowl and freeze for several hours for a firmer texture. 

Enjoy it in your mouth!

Half raw tacos

So I originally made this salad and for some reason it just wasn't hitting the spot. Throw in some corn tortillas and bam! taco time! Goes really well with some limes tossed in sparkling water. Because I made this as a salad, measurements are approximate.

Ingredients:

-1/2 head cauliflower 

-2 cup cooked mushrooms

-1 diced avocado 

-1 cup diced tomatoes

-1 cup chopped celery

-6 corn tortillas

-2 tablespoons lime juice

-limes

-salt, pepper, garlic powder, cayenne pepper

1. Pulse in food processor (or blend in vitamix) cauliflower till rice size pieces form. 

2. Pulse in food processor (or blend in vitamix) mushroom till ground. 

3. Mix all ingredients together and season to taste.

4. Heat up tortillas in microwave. 

5. Fill tortillas, plate and serve with limes. 

Remember to chew in your mouth!

Neapolitan ice cream

This is my new favorite addiction that I've just been devouring, covering my face in chocolate. Sorry I'm not sorry. Growing up as a kid this was the ice cream I usually had in my freezer, and now it's just so much better for me.

Ingredients:

-4 frozen bananas 

-1/2 cup frozen strawberries 

-1/4 cup cocoa powder

-2 packets stevia

-1/2 teaspoon vanilla extract

1. Bend 1.5 bananas with vanilla till smooth. Pour in bowl.

2. Blend 1 banana and 1/2 cup strawberries. Layer over vanilla. 

3. Blend cocoa, stevia, and 1.5 bananas. Layer over strawberry. 

4. Freeze for at least two hours till firm. 

Nom nom in your mouth!

Even healthier potato salad

Maybe because its the first day of summer (finally!), or because I really wanted to eat these potatoes that I decided to make them into a cold salad. I highly suggest waiting for the potatoes to cool and for the salad to absorb all of the flavors for at least an hour.

Ingredients:

-1 lb (1/2 kilogram) multi colored baby potatoes

-1/4 large purple onion 

-3 stalks celery

-1 cup sprouted red lentils

-1/2 cup vegenaise 

-1 tablespoon lemon juice

-salt and pepper to taste

1. Preheat oven to 425 degrees Fahrenheit (218 degrees Celsius). 

2. Dice onion and slice celery. Cry your eyes out from the onion.

3. Bake potatoes on lightly sprayed baking sheet for 20 minutes. Let potatoes cool (I didn't because I have a patience of a toddler when hungry).

4. Mix all ingredients and season to taste. Let sit in fridge for at least an hour. Eat. 

Devour it in your mouth!

Protein cookies

Sometimes living in beautiful Southern California has its downsides, like June gloom. And though its been happening every single year since I moved to the states in 1997, I'm still shocked every year that the weather sucks. So today I decided that I want to make some cookies that have a little oomph. And let me tell you, these cookies are fantastic and so stupidly simple to make.

Ingredients:

-2 ripe bananas

-1 cup oatmeal

-1/2 cup dried blueberries 

-1/4 cup unsweetened coconut flakes (If you eat a low fat diet, omit the coconut flakes)

-1 scoop vegan protein powder (I used pea protein)

1. Preheat oven to 350 degrees Fahrenheit (176 degrees Celsius). 

2. Blend (or mash) bananas. 

3. Combine all ingredients and mix.

4. Place cookie shaped mixture on a slightly greased baking sheet (at first I made them into balls, but they didn't settle, so I smushed them with a spoon after a few minutes to give them a cookie shape).

5. Wait an agonizing 15 minutes, and let cool for a few minutes. 

Enjoy them in your mouth!

Nutty Caramel Sauce

So I spent the day in Santa Monica/Venice Beach yesterday with my best friend. I decided to make us food instead of buying food that'll make us feel like crap after. Protein ice cream for breakfast, quinoa salad for lunch, and sliced apples with my nutty caramel sauce for dinner(ish).

This sauce is so good, I decided to make more of it for myself today (and Pumpkin, he goes bananas over anything sweet, like bananas). This is great for anyone who wants a sugar kick but doesn't want to eat refined sugar, and much better than some liquid sugar with brown dye #2 and caramel flavoring.

Ingredients:
-2 large handfuls of dates
-1/4 cup cashews (or any other type of nut/seed)
-splash of coconut milk


1. Throw in dates, cashews, and coconut milk in high speed blender (hello my lovely Vitamix).

2. Blend on high for several minutes, scraping down sides every so often, adding more coconut milk if wanting a thinner consistency (I like mine having a bit of crunch from the cashews).

3. Eat with sliced apples, celery, chocolate, on its own.


Enjoy it in your mouth!

Pumpky munching away on nom noms.

Zucchini and asparagus

Sometimes I like to eat weird. Actually all the time. As I was rummaging through my veggies I decided that asparagus and zucchini were the perfect combination for dinner. 

Ingredients:

-2 stalks of asparagus

-2 medium zucchinis

-2 tablespoons grapeseed oil

-1/3 cup nutritional yeast

-rosemary

-sea salt

1. Pre-heat oven to 400 degrees Fahrenheit (204 degrees Celsius)

2. Snap off dry ends of asparagus. 

3. Slice zucchini into circles. 

4. Coat zucchini and asparagus (in desperate bowls) with a tablespoon of grapeseed oil each. 

5. Coat zucchini slices with nutritional yeast and place on baking sheet. 

6. Coat asparagus with rosemary and olive oil and place in baking dish. 

7. Bake asparagus for 30 minutes, and zucchini for 45 minutes. 

Enjoy it in your mouth!

Gluten free spring pasta

I've been seeing so many recipes for spring time pasta on all the food blogs I follow (and YouTube), that I just had to make some for myself.
As I am cutting gluten out of my diet (trying to at least), I decided to use some buckwheat noodles (soba noodles). Buckwheat is non allergenic, as well as a complete source of protein, containing each of the eight essential amino acids. How's that for pasta?


Ingredients:

-1/2 package of soba noodles
-1 bunch asparagus
-2 large tomatoes
-1/2 tablespoon extra virgin olive oil
-1 tablespoon vegan pesto (recipe will be coming)
-Sriracha (completely optional, I just have to have spice in 99% of my meals)


1. Set a pot of water to a boil.
2. Wash, and cut off dry ends of asparagus.
3. When water is boiling steam asparagus for 5 minutes.
4. Add in a pinch of salt to water and throw in noodles with asparagus steaming on top. Stir occasionally. Cook for 5 minutes.
4. Cut tomatoes in half, de seed with spoon, and dice in cubes.
5. Drain noodles, toss in olive oil.
6. Cut asparagus, and toss with remaining ingredients.

Enjoy it in your mouth!