Make it cherry ;P Haha have fun with this one! You seriously can’t mess it up. I invite you to truly savor the beautiful people in our lives right now and have this memorial day be one of utmost gratitude. If you are having a celebration and feel anxious around food at parties, this is your time to seriously practice self trust, self love, and release the ideas of shame around certain foods. We are here to be happy and free, and we can choose a perception that serves us. No more beating ourselves up. Just fully enjoy!
If you feel called to help those who have been wounded in war, whether that be physically, mentally, or even a loved one of a wounded warrior, I invite you to donate to the Wounded Warrior Project. This is a very progressive organization active in helping those who need it most. I am confident the funds will help. Or, if you live in the SoCal area, it would be awesome to see you at their 5k in late August.
Crust:
20 medjool dates, pitted
6 oz raw almonds
1 tsp vanilla extract
Steps:
Line a 9×6 baking dish with parchment paper (feel free to try round spring cake pan, pie plate, or square pan!)
Using food processor S blade, blend the crust ingredients until well combined and pressable texture for crust, nice and chunky, not paste or butter
Press crust evenly into parchment lined dish
Cheesecake:
2 cups raw cashews, soaked in the fridge overnight and drained
To everyone out there who once said, “I LOVE CHEESECAKE” Look no further. Seriously.
These babes are so delish, and are actually full of ingredients for sustained calm energy, mood, and even improve digestion and immunity! How!? Well, using healthy foods like dates, pecans, and cashews of course. But also! I am a huge fan of the Lavva Yogurt company.
Their yogurt is pili nut based with 0 (zero!) added refined sugars, and 50 billion! Yes 50 billion probiotics. Probiotics are amazing for of course digestion and beautiful perfect snake poops, (yay!), but did you know that most of our serotonin (the feel good neurotransmitter) is produced in the gut? Plus, our GI is an open vessel to the outside world, and is lined with inflammatory and immune cells ready to fire to protect us from invaders. It makes sense if the biota is thrown off, our immunity and inflammation would be all over the place.
I love how this yogurt tastes and makes me feel so much that I got it for a yogurt parfait bar at one of The Shift retreats that I chef at. The ladies 1. loved it and 2. Were floored with how amazing their digestion was after just one weekend! Granted, my whole foods plant based cuisine helps peoples digestion, but honestly often people will complain of discomfort and gas due to so much fiber they are eating all of a sudden. With the addition of this effective delish yogurt, it really helped!
Fall is! Well, here in Venice, CA it actually still feels like Summer… BUT the PSL (pumpkin spice latte) is back at Starbucks sooo therefore it’s time to throw pumpkin spice, pecans, and chai gingery goodness in absolutely everything.
I am a huge fan of drink mud. The founders are basically neighbors of mine, local here in Venice. They have a great mission to help get people feeling energized and thriving without overstimulating the adrenals from coffee. Their product drink mud has medicinal mushrooms, cacao, turmeric, and Indian Chai spicee. It does have a tad of caffeine, making these superfood balls the best pick me up that ever happened!
Ingredients:
1 can chickpeas, drained and rinsed
1/4 cup tahini
1/4 cup almond butter
8-10 medjool dates, pitted
1-2 Tbsp Drink Mud Powder: https://www.mudwtr.com/ . (option to use your favorite mix of spices and superfoods like pumpkin pie spice, spirulina, maca, hemp, cinnamon, cacao, etc.)
1-2 thumbs fresh ginger, grated (optional)
2-3 tsp vanilla extract
sprinkle of pink salt
1 Tbsp pumpkin spice powder
1 cup pecans, chopped
1/2 cup cacao nibs
1 cup unsweetened dried coconut
Steps:
Food processor S blade: blend chickpeas, dates, tahini, nut butter, vanilla, mud powder, ginger, and salt until smooth
In a separate bowl, combine pumpkin spice powder, cinnamon, coconut, and pecans
Using a tablespoon, create balls of dough and roll them into the separate bowl to coat with pecans, coconut, and more spice
Keep in the fridge for about a week or freeze for about a month
Warning: you will feel like LIFE IS AMAZING after eating these and you may want to run 15 miles or something. Do your best not to eat them before bed 🙂
Growing up in a home with a perpetual aroma of freshly baked bread and an ever-replenishing plate of homemade muffins, cookies, or brownies, I could never give up milk, butter or eggs. No way. How could I? Oh, and I definitely could not ever give up muenster cheese. The divine moldy cow teet fluid suffocated in sodium and grease, in between sour dough smothered in 100% cow fat, and grilled. Divine. Delicious acne. Heavenly mood swings, bouts of depression, energy crashes, and stomachaches.
Although I am not a French trained gourmet baker, my taste buds do not lie. There are certainly ways to enjoy baking, without the harmful baggage. Here, you will learn how to make scrumptious baked goods taste the way you like, and make you feel that glowing radiant health that you deserve. What is life without energy. Only alive radiant energy in my baked goods. peace sign
Flour
“The whiter the bread, the sooner you’re dead.” ~Dr. Joel Fuhrman. Ideally, we want to transition from white flours to more wholesome flours or products.
Instead of 100% white flour, try:
½ whole grain or bean flour + ½ white flour
Make your own oat flour: blend rolled or quick oats in the blender or food processor until flour consistency
Does what you are making really require flour? I used to think that cookies and brownies needed flour until I tried white bean snickerdoodles and black bean brownies that use beans for a base instead.
Little cholesterol and saturated fat bombs. There are lots of healthier alternatives.
The tried and true is the flax or chia egg:
1 Tbsp ground flaxseeds + 3 Tbsp water
1 Tbsp chia seeds + 3 Tbsp water
Mix until well combined and let sit until it forms a gel.
For a light and fluffy product, instead of 1 egg, try:
1 tsp. baker’s yeast dissolved in ¼ cup warm water
Mix until well combined and gelatinous
For thick and dense products, like brownies and cookies, instead of 1 egg, try
½ cup mashed ripe banana
¼ cup unsweetened apple sauce
¼ cup canned pumpkin or squash
Ener-G Egg replacer product
2 Tbsp cornstarch + 2 Tbsp water
2 Tbsp potato starch + 2 Tbsp water
2 Tbsp. instant mased potatoes
2 Tbsp cornstarch + 2 Tbsp water
Mix until well combined and gelatinous
Tip: if you need to replace just an egg white, try:
Aquafaba: Don’t pour the canned bean liquid down the drain! Aquafaba in latin means “water bean”. It is the bean water from a can or from cooking beans.
Use a hand mixer or a stand mixer to whip it up and after beating for five minutes, the liquid will start to form stiff peaks, just like egg whites. To stabilize the aquafaba, add an acid such as lemon juice, vinegar, or cream or tartar. Use ½ teaspoon of lemon juice or vinegar or ¼ teaspoon of cream of tartar for ¾ cup of bean liquid. Adding an acid is especially helpful when you are making something that will not be eaten right away as it helps the aquafaba to remain aerated.
Aquafaba in Recipes:
1 tablespoon for one yolk
2 tablespoons for one egg white
3 tablespoons for a whole egg
Another egg white alternative:
1 Tbsp plain agar powder dissolved in 1 Tbsp water, whipped, cooled, and whipped again for each egg white.
There are lots of other egg replacements out there. Have you tried tofu scramble? For quiches and custards ¼ cup of pureed soft tofu works tremendously.
Milk
For a cholesterol, hormone, and unfavorable protein-free alternative try unsweetened and unflavored varieties of plant milks. Soy, almond, and rice milks are common neutral good ones.
Instead of buttermilk, try:
1 cup unsweetened soy milk + 2 Tbsp lemon juice or vinegar.
Combine ingredients in a mixing bowl and whisk until well combined and creamy. Equal to 1 cup buttermilk
Butter / Oil
Solid or liquid, animal or plant, it is still 100% fat, absorbed way too quickly, very calorie dense, and not health promoting. Usually, these are added to moisten the product. What’s fabulous about vegan baked goods, is that they do not need to be cooked all the way since the ingredients do not harbor food born illnesses like salmonella. So, they will certainly be ooey, gooey, and moist. Yet instead of doing so with butter or oil, replace with applesauce, mashed banana, or another chia egg.
Sugar
White sugar is stimulating, like a drug. It excites us and gets us addicted so we can’t stop thinking about it. After we have a hit of white sugar and our blood glucose levels spike, a crash follows. Leading to fatigue, depression, anxiety, and even headaches post-sugar hit. My recommendation? Stay away from drugs. Crack. Cocaine. White sugar. Etc.
Whole fruit is sweet enough! Dates are loaded with potassium (more potassium than bananas), fiber, and even have great iron and calcium too! Instead of sugar, blend pitted dates into your recipe. Make sure they are moist enough by soaking them in warm water for at least 15 minutes before using if they are too hard. They should be nice and mushy and combine easily.
Baking healthy vegan is the best. It’s super easy cleanup, no grease, no scrubbing, no flour everywhere. I love it. You actually feel like you did a service sharing these goodies with people too. No more giving away stomach aches and post-eating purging episodes. This is a real issue people. Now’s the time to inspire others with how delicious healthy baked goods can be! Your homework: Fail. Try and try again. I am certain you will make some incredible things. And I am certain some things won’t be the bees knees. That’s ok. Don’t let the fear of striking out keep you from playing the game. Have fun!
SNICKERDOODLES
Makes 10-12 cookies
Equipment:
– 2 baking sheets
– parchment paper
– food processor
– oven
Ingredients:
– 1 can white beans
– 1/3 – 1/2 cup pitted dates
– 1 ripe banana
– 1 1/2 tsp cinnamon
– 1/4 cup nut butter (1 ingredient only)
– 1/2 vanilla bean or 2 tsp vanilla extract
– 1 tsp baking powder
– 1 tsp baking soda
– chopped raw walnuts to garnish
Preheat oven to 350*F and line 2 baking sheets with parchment paper
In a food processor with an S blade, blend all ingredients except walnuts
Scoop out about 1/4 cup of dough onto parchment and using the back of a spoon or a knife, spread into a cookie shape
Bake for about 15 minutes
Once cookies are dry enough to get off of the parchement easily with a spatula, press walnuts into cookies and transfer to a plate or cooling rack
Ahhh Thanksgiving. My favorite holiday. Take the stress away and leave nothing but joy to saturate your friends and family. Which is really what Thanks. Giving. is all about, isn’t it? Sometimes, these family occasions can be looked at as a burden. I invite you to challenge that. Let’s put in an effort out of love. It is worth it. And maybe even take it to the next level- provide your family a truly compassionate dish option 😛
Apple Pie
This is the gourmet recipe from the incredible healing cafe, Organic Garden Cafe in Beverly, MA where I’ve been working at seasonally since high school. Jacob Massey is an amazing raw vegan pastry chef. This pie: UNREAL. You have to believe me, seriously you must try it <3. I’m obsessed. Maybe its the already delicious food it’s made out of. Or maybe it’s all the joy he puts into his work. I’d say both. Anyone who has it tastes and feels the incredible-ness.
Makes 6 Pies:
Crust:
10 cups walnuts
7 1/2 cups pitted moist dates or coconut date rolls
2 1/4 tsp cinnamon
2 Tbsp coconut palm sugar
2 1/4 Tbsp coconut oil
Line spring form pans with parchment paper
Pulse and blend in food processor until well combined and a little chunky, not too smooth
Distribute crust evenly into pans and press to smooth
Filling:
10 quarts chopped into 1/2 inch cubes apples
4 cups soaked dried apricots
2 cups soaked raisins
3/4 cup psyllium
1/2 cup fresh ginger (not peeled but washed)
1/4 cup cinnamon
2 tsp salt
Blend soaked fruit, psyllium, ginger, cinnamon, and salt in food processor until smooth
Combine with chopped apple and mix well. The juices from the apple will release and the dried fruit mixture will distribute nicely
Distribute filling evenly on crusts and press to smooth
Crumble:
8 cups walnuts
1/4 tsp clove
1/4 tsp nutmeg
2 tsp vanilla
1/2 tsp cinnamon
6 Tbsp coconut palm sugar
Pulse in food processor until well combined and forms a nice crumble texture, not too smooth like butter
Distribute crumble over pie fillings evenly and smooth gently
Freeze pies overnight and thaw in the refrigerator. Freezing and thawing gives the apples a delicious cooked texture and releases all the wonderful juices.
Try your best to share with someone 😉 Happy Thanksgiving!
Inspired by the Quinoa Medley (#4 below). Use whatever herbs you like and have so much fun! This dish has wowed so many people and honestly, you can’t go wrong. A sweet tangy dressing, epic freshness and beautiful colors with the pompom. Mmm mmm!
1-2 bunches of kale
2 pomegranates
1 bunch green onion (half chopped half blended)
1 large bunch dill (half chopped half blended)
1 bunch mint (half chopped half blended)
2 Tbs tahini (I used 2 Tbs hemp seeds)
2 cups currents or raisins (I didn’t use raisins at the demo)
½ cup pure lime juice
½ cup orange juice
4 dates
2 cups walnuts
Wash, de-stem, and schiffinade kale
Chop using either a food processor S blade, or a knife and cutting board, half of the bunches of scallion, dill, and mint
Deseed pomegranates (with a large spoon, banging on the outside of 1/2 of the fruit so the seeds just fall into your palm)
chop walnuts
Blend juice, dates, and the other half of the bunches of green onion, dill, and mint
Massage dressing into kale thoroughly with gloved or very very clean hands
Using tongs, mix in nuts and pomegranate seeds
Serve chilled
3. FullyRaw Pumpkin Pie
I made this pie many times in Indiana where little local persimmons are all over the place. There were two local persimmon trees at Purdue where I would frequently sit under, wait for the wind to blow, and eat all of the fruit that fell to the ground! The samples I made in the video below could not have gotten better reviews. It is amazing how people think healthy food won’t taste redonk. And when it does, the light in their eyes! Priceless.
FullyRaw Kristina’s Pumpkin Pie:
Crust
~1 lb dates
1.5-2 cups pecans
1-2 tsp Cinnamon
1 tsp vanilla
Pie Filling
2-3 cups pie pumpkin
~2 lbs dates
Ginger, thimble sized piece
~168grams persimmon pulp
1-2 tsp pumpkin pie spice
Crust
Using food processor S blade, put pecans in first, then dates and cinnamon, and pulse and blend until desired crust texture
Take out the blade
Press all around pie crust
Pie Filling
Put pumpkin chunks and then dates, persimmon, cinnamon, ginger, and spice in vitamix, or food processor S blade
Blend until completely smooth
Rubber spatula into pie crust
Freeze to set (about 2 hours)
4. Quinoa Medley
I’m actually obsessed with Chef AJ and The Plant Based Dietitian, Julieanna Hever. I got to meet Chef AJ at Chicage Vegan Mania when I went with the club that I helped to create, “Be Veg at Purdue”. She made this quinoa medley at her demo and everyone was like. HOMINA. No oil? No salt?? So much flavor?!! Howw does she do it. A must make dish for every occasion. Both Chef AJ and Julieanna Hever have the best recipes. Definitely check them out!
Time: 25 minutes. You will need: large pot, knife, cutting board, large bowl, large spoon, measuring cups. Serves: ~20. (½ cup servings)
Ingredients:
16 oz dry quinoa (about 2 ½ cups)
2 cups raisins
1 cup raw pumpkin seeds (pepitas)
1 pomegranate
1 bunch scallion
½ bunch cilantro
½ bunch parsley
½ – ¾ cup lime juice (about 8 limes)
Steps:
Rinse quinoa and then bring to a boil in 5 cups of water. Cover and reduce heat to low and simmer until quinoa is tender, about 15 minutes. (cook to manufacture’s instructions on box)
Allow quinoa to cool. Chop herbs using a food processor S blade, or by hand. Juice limes.
Combine ingredients in large bowl. Serve chilled. Keeps well for about a week in the fridge.
My roommate in Texas made this twice for a project and guess who ate it all. GUILTY (well, you know, ate most of it). It is so amazing! Food52 is a great resource for reliably bomb vegan recipes.
I hope this helps you to bring something healthy and delicious to your table. Let me know if you have any questions 🙂 Happy Thanksgiving!
Remember tollhouse chocolate chip cookies??? That feeling like dag, I just want to eat the raw douughh omgg.. Just wait till you try this cookie dough replica with peanut butter. Yup. It’s crack. You’ve been warned. These babes. Peanut. Butter. Cookie. Dough. Musical eating is allowed (moaning). BEWARE: may trigger binge eating.
1 1/2 cups boiled chickpeas (or canned, rinsed and drained)
1/2 cup peanut butter- the kind that only has 1 ingredient: peanuts
1/4 cup pure maple syrup (try using 1/3 cup of moist pitted dates instead!)
1 1/4 tsp maca powder (or vanilla extract, I don’t have vanilla and maca is like vanilla cupcakes)
squeeze some juice from 1/4 of a lime
1 tsp grated fresh ginger (ground powder would probably work too)
1/3 cup chopped walnuts (or vegan dark chocolate chips)
Cacao powder for dusting
Put all ingredients except chopped nuts(or chocolate chips) in a food processor (S blade) or in a high speed blender like a Vitamix. Blend until smooth like cookie dough.
Fold in chopped nuts with a spoon
Using a tablespoon, form 24 balls and roll with your hands, set aside.
Put about 1/4 cup of cacao powder in a small bowl and roll ~3-4 balls at a time in the cacao powder
Store in an airtight container in the fridge and, normally I would say share with loved ones but this one you’re going to want to hide in the back and keep them all to yourself. *see no evil* Savor in good health!
1 Cookie Dough Ball According to non-italics ingredients out of 24 has:
Your search for a healthy crowd-pleasing holiday treat ends here. These are perfectly sweet and satisfying with a warming hint of ginger, and an irresistible combination of crunch and chocolatey creaminess. Please watch the recipe video from http://www.greenkitchenstories.com for the original recipe. It is my favorite recipe video of all time, beautiful videography ❤ and the recipe is trulydelicious.
Combine date rolls together by smushing them with a fork on a plate and add to a medium saucepan over low heat with coconut oil, almond butter, and grated ginger. Mix well to combine
Add in millet, walnuts, pumpkin seeds, and salt and mix well
Line a 13” x 9” pan with parchment paper and press mixture evenly into pan
Melt chocolate and spread over the top. Sprinkle with coconut flakes.
Cover and freeze for about an hour. Cut into 24 bars. Store in the freezer or refrigerator.
1 Bar (based on 24 bar yield):
Calories
140
Protein
3g
Carbohydrate
8g
Total Fat
12g
Fiber
2g
Cholesterol
0mg
Why these bars make you radiant?
Sweetened with fruit with vitamins, minerals, fiber, and antioxidants; preventing blood sugar spike and crash which ultimately prevents depression, fatigue, and cravings for more sugar
Coconut oil, although the gold standard saturated fat source, should be regarded like any other oil: a concentrated food that provides a lot of calories with limited nutrients. It’s okay to use some unrefined high-quality coconut oil when preparing special-occasion treats, but as with other oils, its use should be minimized. *read more about coconut + coconut oil in article below!
Almonds are high in the antioxidant vitamin E, which protects cell membranes from damage; preventing disease, inflammation, muscle soreness, and keeping skin glowing preventing wrinkles
Ginger is well known for its powers of healing indigestion and migraine headaches. Ginger also has potent anti-inflammatory properties
Millet is a whole grain, a complex carbohydrate helping to maintain stable energy levels throughout the day. It also has protein, fiber, vitamins, and minerals
Walnuts contain the essential omega-3 fatty acids, which convert to the most abundant fatty acid in our brains, DHA. Omega-3s in the diet improve focus and cognitive function, and they have also been shown to decrease inflammation leading to heart disease.
Raw pumpkin seeds are a fabulous source of minerals like zinc, which is important for immune system function as well as formation of proteins and DNA. Pumpkin seeds also have vitamins like the antioxidant vitamin E mentioned previously.
Dark chocolate contains flavonoids, which are part of a group of antioxidants known as polyphenols. These flavonoids may decrease oxidation (damage) from LDL cholesterol and lower blood pressure. Also, chocolate contains many minerals like calcium, magnesium, iron, and potassium
“Few foods have been at once as maligned and acclaimed as coconut oil. Because it’s the most concentrated source of saturated fat in the food supply—even higher than lard or butter—some view it as a notorious health villain. Not surprisingly, it rests atop the “avoid” column of mainstream healthy-heart-food lists.
Others view coconut oil as a fountain of youth and the greatest health discovery in decades. These advocates claim that coconut oil can provide therapeutic benefits for Alzheimer’s disease, dementia, cancer, diabetes, digestive disturbances, heart disease, high blood pressure, HIV, kidney disease, osteoporosis, overweight, Parkinson’s disease, and many other serious conditions. So what’s the truth?
Based on the available science, coconut oil is neither a menace nor a miracle food. Coconut oil should be regarded like any other oil: a concentrated food that provides a lot of calories with limited nutrients. It’s okay to use some high-quality coconut oil when preparing special-occasion treats, but as with other oils, its use should be minimized. On the other hand, whole coconut should be treated in much the same way as other high-fat plant foods—enjoyed primarily as a whole food. As such, it’s loaded with fiber, vitamin E, and healthful phytochemicals, and has powerful antimicrobial properties.
The relative health effects of coconut oil consumption remain somewhat uncertain. Some people believe that eating coconut oil does no harm because it’s cholesterol-free; others claim it’s harmful because it lacks essential fatty acids. But we can’t ignore the fact that in many parts of the world where coconut and coconut oil are the principal sources of dietary fat, the rates of chronic disease, including CAD, are low. There is one major caveat: the benefits seem to apply only when coconut products are consumed as part of a diet rich in high-fiber plant foods and lacking processed foods.
The people of the Marshall Islands provide a poignant example. The traditional Marshallese diet employed a wide variety of coconut products, which furnished an estimated 50 to 60 percent of total calories. Seventy years ago, when this diet was standard fare, diabetes was pretty much unheard of. When their indigenous diet gave way to a Western-style diet of processed foods and fatty animal products, diabetes rates escalated even though coconut products continued to be featured prominently in the diet.
Coconut oil is so often blacklisted by health-care providers mainly because approximately 87 percent of its fat is saturated. Many people imagine saturated fat as a single tyrant that clogs arteries, but different types of saturated fats exist. They contain fatty acid chains whose lengths contain from 4 to 30 carbon atoms. Depending on the length of the carbon chain, these fatty acids have very different effects on blood cholesterol levels and on health.
The most common saturated fatty acids are lauric acid, myristic acid, palmitic acid, and stearic acid. Their carbon-chain length and main food sources are:
Saturated fatty acids with 12 to 16 carbon atoms increase LDL cholesterol levels, while 18-carbon stearic acid doesn’t. However, stearic acid isn’t completely off the hook; some evidence shows high intakes could adversely affect other CVD risk factors, such as lipoprotein(a) and certain clotting factors.
As it happens, approximately three-quarters of the fat in coconut oil comprises saturated fatty acids known to raise blood cholesterol levels: 15 percent is saturated fatty acids with small carbon chains (6 to 10 carbon atoms), 47 percent is lauric acid, 18 percent is myristic acid, 9 percent is palmitic acid, and 3 percent is stearic acid. Case closed?
Well, not exactly. The predominant fatty acid, lauric acid, does raise total cholesterol, but it appears to raise HDL cholesterol to an even greater extent than LDL cholesterol, favorably altering the ratio of HDL to total cholesterol. In addition, lauric acid is converted in the body into monolaurin, a powerful antiviral, antifungal, and antiseptic compound—and coconut oil is among the richest food sources of lauric acid. There’s also evidence that coconut products have anti-inflammatory and antioxidant activity. However, the compounds responsible (which include a variety of phytochemicals, such as phenolic acids) are largely eliminated when coconut oil is refined.”
I LOVE fig newtons. Figgy-Mahn Rollz are a much healthier alternative with a new pimped out rasta / reggae swag. They are the perfect sweet-tooth fix, or a great energy bite for a snack or workout. Figs are high in calcium and dates with all that potassium, whole grain oats, fabulous fiber in here, phytochemicals, antioxidants and anti-inflammatory flaxy polyunsaturated essential fatty acids. What more could you ask for? ❤
Figgy-Mahn Rollz
Serves 12
Crust
1 cup rolled oats
1 cup moist pitted dates
1 Tbsp fresh lime juice
1/2 tsp coconut oil (to grease baking sheet)
If using a food processor S blade:
Blend the oats alone until a rough flour
Add in the dates and the lime and process until it forms a smooth uniform dough
If using a high speed blender like ninja or vitamix:
Blend the oats alone until a rough flour and pour into a separate bowl
Blend the dates and the lime until smooth
Using a fork or mashed potato masher, combine the date paste with the oat flour until smooth and uniform
To assemble:
Spread the coconut oil over the baking sheet to grease it
Spread the dough onto the baking sheet. It doesn’t have to cover the whole sheet. Trim edges so they are straight and try to make it an even thickness
Filling
1 cup moist dried figs, with the hard things on top taken off
1/4 cup ground flax
1 Tbsp maple syrup
Blend until smooth using high speed blender or food processor
Does anyone out there love ice cream as much as I do?? I used to work at an ice cream shop, and boy was a feeling like CRAP. This is ice cream that makes me feel AMAZING and it does not compromise taste for health. It is sweet, smooth, thick and creamy and can be made the way you like with whatever animal free ingredients you have. Feel high on life all day eating ice cream for breakfast, and reap the benefits of all the cell and DNA protecting antioxidants, phytochemicals, and anti-inflammatory properties.
Serves 1: ~336 Calories
Uses food processor or high speed blender.
Easy, takes about 5 minutes.
Prep: Freeze 2 ripe bananas for 6 hours or overnight
VITAMIN KATIE 