Raw Vegan Blueberry Ice Cream | Thickest, Creamiest, Smoothest Ice Cream EVER!

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Click here to watch video

Raw Vegan Blueberry Ice Cream | VIDEO

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

Ingredients:

  • 2 frozen ripe bananas (peeled before freezing)
  • 1 ripe banana
  • 1/4 cup fresh or frozen blueberries

Steps: Click here to watch my video~

  1. Blend ingredients until smooth- yup it’s that easy!

Enjoy!!

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So This Is Growing Up

Responsibility: Response. Ability.

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Mary, Me, Gracie, Mama, and Dad in front of the Beering fountain after graduation

Congratulations Graduate!?

I was never fond of sitting down and homeworking.. graduating has been the most epic milestone of my life for sure. What started as the craziest crowd surfing, football cheering, themed party-going all year slumber party ended as a isolated, library loving, caffeine craving, exam odyssey.  To all the nights I felt alive and to all the nights I wanted to die.. Looking back, I am glad I took on the adventure, I learned more than I ever thought I would.

You’re Ready.

Hyundai Elantra <3
Hyundai Elantra ❤

Two words, lingering. They should make me ecstatic, but instead leave me feeling overwhelmed and wary.  My dad hands me the keys to my new mode of transportation: a gorgeous, sleek, smooth Hyundai elantra.  I know I should be jumping for joy, but all of a sudden, the responsibility of life is real, and my father thinks I am ready for it.

How Does It Feel?

Excited AND scared. People keep asking me “so, how does it feel?!” And, I don’t really know. I feel strange. Excited for new beginnings, yet sad about the closure with the wonderful life and friends I had at Purdue. I already had a nightmare that I forgot to study for an exam… glad THAT’S over!! If you ask me how I feel, don’t expect a straight answer, I could start crying (happens every time when I listen to Tay Swift’s “Never Grow Up”) or I could smile with excitement. I feel both.

Now What?

Y’all, I am headin’ to Texas! I am going to the combined Masters and Dietetic Internship program at Texas A&M University.  It will be another rigorous adventure!  I hope to pass the RD exam, go to Dr. T Colin Campbell’s Plant Based Nutrition Course, maybe even get to see California and go to Living Light Culinary School, who knows! I hope to get a camera and get more recipes up with videos too! Let me know what you think you see me doing in the future- I have no idea really, as long as I don’t have to take life TOO seriously ;-).  Teaching yoga and food-demoing? Of course! I’d love to be able to help as many people as I can.  ❤

Thank you all for the support. Do keep in touch!

xoxo Reines

Apple Cinnamon 1 Ingredient Waffles: Gluten-Free, Vegan, Scrumptious Style

Just because I’m Jewish doesn’t mean my family doesn’t do something special Christmas morning ;-).  These babies are light and fluffy, with the perfect chewy to crispy-ness ratio.  So warm and satisfying.  Crowd-pleaser approved.
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The one essential ingredient for this recipe? MOCHI!

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Mochi is traditionally seen in japanese cuisine, and this Grainaissance brand is literally just brown rice!  But it puffs up like an incredible puffed pastry!  You can buy it unflavored, or savory, I like the cinnamon raisin one for waffles. 🙂

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Apple Cinnamon Topping:

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  • a grated apple
  • grated ginger (to taste- start small! this stuff is powerful 🙂
  • a drop of vanilla
  • cinnamon
  • a handful of chopped walnuts
  • mix well!

Serve with fresh berries, cinnamon, and real maple syrup :-*

* Magic! *

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Fat Free BBQ Wings

Making these, Sweet Potato Quinoa Burgers, and Mom’s Vegan Blueberry Cornbread at the

Vegan Americanna Demo

CoRec Demo Kitch, Purdue University!

September 8th 7-8pm!

Sign up asap!!!

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If your mouth isn’t watering… you’re an alien.bbqwings

Check out this recipe on video here!!

Ingredients:

  • 1 head of cauliflower (mine was small-medium-ish size)

Recipe: BBQ Cauliflower Wings 

Prep Time:   10 minutes     Cook Time:   25 minutes         Total time: 35 minutes

Makes 4 servings

Serve with Ranch Dressing.

You will need…

  • Baking pan
  • Parchment paper
  • Spatula
  • Spoon
  • Wisk
  • Large fork
  • Rubber spatula
  • Mixing bowl
  • Cutting board
  • Paring knife

Ingredients

  • 1 cup water or non-dairy milk
  • 1 cup flour (any kind will work, even gluten free!)
  • 2 tsp garlic powder
  • 1 head cauliflower, chopped into pieces
  • 1 cup BBQ sauce (or buffalo or any hot sauce)

Prep

  • Measure out ingredients
  • Set up cutting board with cauliflower and paring knife
  • Set up baking pan with parchment paper
  • Preheat oven to 450 degrees F

Steps

  1. Combine the water or non-dairy milk, flour, and garlic powder in a bowl and stir until well combined
  2. Coat the cauliflower pieces with the slower mixture and place on the parchment paper lined baking sheet. Bake for 18-20 minutes (until cauliflower is cooked and breading looks crispy)
  3. Let cauliflower cool about 5 minutes and then fold them in a bowl with BBQ sauce
  4. Bake another 5-8 minutes on parchment paper.
  5. Serve with vegan ranch dressing and celery sticks.

Recipe adapted from http://www.peta.org/living/food/spicy-buffalo-cauliflower-wings/ 

Homemade BBQ Sauce (FREE OF ADDED COLOR, FLAVOR, THICKENERS AND PRESERVATIVES!) any sauce you want works though, try your favorite vegan buffalo sauce for buffalo wings.

  • 3/4 cup coconut nectar
  • 2 1/2 cup dates (soaked if not soft)
  • 2 cups sundried tomato (s0aked)
  • 1 cup fresh tomato
  • 2 1/2 cup water (sundried tomato water)
  • 1/2 Tbs garlic
  • 1/2 tsp mustard powder
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/8 cup onion powder
  • 1 Tbs salt
  • 1 Tbs chipotle powder

Blend in a high speed blender until smooth.

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Apple Orange Ginger Roll

After practicing this weekend for my:

RAW VEGAN JAPANESE DEMO

WEDNESDAY – JANUARY 29, 2014 – 7-8PM

COREC DEMO KITCHEN

MISO SOUP – GINGER CITRUS NOODLES – SUSHI – GREEN TEA NICE CREAM

SIGN UP AT MEMBER SERVICES OR CALL 765-494-3110

At the demo I won’t be making the sushi I made out of the slim pickings at the Kappa Kappa Gamma house hold.. although I did happen to have enough for a divine, high carb, raw vegan, fat free, gourmet, treat!  Heck, maybe I will make it! 😉  Inspired by Megan Elizabeth and Beyond Sushi NYC, I came up with this:

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I just so happen to LOVE apple, ginger, and carrot together- it’s my favorite kind of fresh pressed juice!  And such a great refreshing tang from the orange!! MMMMmmm!!!

The “Rice”:applegingricee

  • about 5 cups roughly chopped cauliflower florets (with a few broccoli florets in there too)
  • juice of 1/2 a lime
  • a thimble sized piece of ginger minced

I recommend using a food processor like Megan Elizabeth to get a snowy, rice consistency, my Vitamix turned it to mush!  If using a Vitamix, be sure not to over-blend.  Blend until you get a rice-like consistency.  Try using chopped jicama and almonds like this great looking video

The Fillings:appleginglay1appleginglay33

  • “rice”
  • apple slices
  • orange sections
  • grated carrot
  • thinly sliced cucumber
  • green onion
  • cilantro

What do you have sitting around in the fridge?  Throw it in your nori!  I adore beet and sweet potato rolls… heck- anything can be made delicious with this! Use your imagination! 

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The Topping:

  • thinly sliced apple
  • thinly sliced ginger

I got a mandolin at Wal-Mart for $15 a while ago and it has been such a life savor!  I used it to thinly slice the apple and ginger but I’m sure thin slices with a knife would look just as fantastic! 

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Vegan Sushi !

The easiest beautifully savory and filling high carb vegan crowd pleaser out there:

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These can be individualized to your liking!  Throw anything you like in these nori rolls!  This is what Samwise put in these beautiful babes: Did I mention they’re non-fat?!

  • organic nori sheets
  • organic sushi rice
  • cooked beets
  • carrot
  • zucchini
  • bell pepper
  • fresh mint leaves
  • purple cabbage
  • mixed baby greens
  • love

Here’s how they’re made:

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Make sure the lines of the nori are going vertically, those are to help you cut the sushi in the end.

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FullyRaw Pumpkin Pie

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I want you and your family to fully enjoy your pumpkin pie this year!  That means full of life, health, color, nutrients, sustainability, vibrancy, and delicious, decadent, simply divine satisfaction.  From FullyRaw Kristina on YouTube.  Cholesterol free, salt free, dairy free, gluten free, guilt free, nutrient dense, AND rediculuously delicious!! Don’t believe me??  Go ahead, see for yourself!

 

I calculated it out on the USDA’s Supertracker!  One slice of this pie has easily absorbed vitamin A, vitamin C, calcium, potassium, magnesium, and phosphorus, fiber and only 221 calories!  All that orange color from the pumpkin and the persimmons is what makes it a great source of vitamin A.  Ever heard that eating more carrots is good for your eyes?  I have read that vitamin A deficiency is the most common cause of non-accidental blindness worldwide!  According to the National Institutes of Health website, “Vitamin A also supports cell growth and differentiation, playing a critical role in the normal formation and maintenance of the heart, lungs, kidneys, and other organs”.

 

So yes, that recommendation to “eat the rainbow” makes sense!  Colors offer different essential vitamins and minerals!   This pie is also at 498.83mg of potassium per slice!  Potassium is on the “list of foods and nutrients to increase” list in the USDA guidelines.  Turns out, dates have a lot of it!!  This perfect pie, also has 5.83 grams of dietary fiber.  Recommendations for a 2000 calorie diet are 25g of fiber, so one slice of pie has got you 23.32% of the way!

 

 

FACT: Anything that is marketed as “high” in a nutrient must be over 20% recommended daily intake of that nutrient!  So, I can say that this slice of pie is high in fiber, and high in vitamin A.  For something to be marketed as a “good source of” it must be between 10-19% of recommended daily intake.  So, a slice of this pie, on a 2000 calorie diet, is a good source of potassium, magnesium, and phosphorus!

 

Makes 1 Powerful Pumpkin Pie!

Serves approximately 12

Equipment: Food Processor with an S blade, strainer, pie plate

Ingredients:

  • 2-3 cups raw pie pumpkin, seeded and cubed
  • about 3lbs of dates, pitted
  • 1-2 tsp cinnamon
  • 1-2 tsp pumpkin pie spice
  • thimble sized piece of ginger, or ginger powder
  • 1.5- 2 cups pecans
  • 168 grams of local persimmon pulp (persimmons are now in season!)* (or one medium sized Thai persimmon)
  • 1tsp vanilla
  • LOVE! ❤

 

*How to get persimmon pulp?! Take the stems off of your persimmons, put them in a screen strainer over a clean bowl and mash them against the screen with a spoon.  The seeds will be left behind in the strainer while the delicious caramel sauce pulp will be in your bowl! Measure by tarring out a food scale! J

 

Crust

Using a food processor S blade, pulse and blend pecans, about 1lb of dates, vanilla, and about 2 tsp of cinnamon (eyeball it!). Press crust into pie pan and refrigerate while making filling.

Filling

If you have a Vitamix blender, use that! I used the food processor S blade again.  Thrown in your pumpkin chunks, 2-3 lbs of dates (if dates are hard I would soak them in warm water a little to soften before using in the creamy filling), persimmon pulp, ginger, and 1-2ish tsp (up to you!) pumpkin pie spice! Pour over crust and let it chill for about 2 hours.  Savor and serve with plenty of love ❤ !

 

I am so confident that you will enjoy this pie as much as I did, that I just had to share it with you!  I hope you have fun with your family experimenting in the kitchen!  No wait for anything to cook!  No being scared of undercooking anything in fear of salmonella or any other deadly microbe! No scrubbing and fussing cleaning up, just a quick rinse will do the trick!  Perfect for kids, elders, and lazy college students!  Happy Thanksgiving!

Apple Pie Sandwich Stack!

It’s very true what they say! An APPLE PIE SANDWICH STACK a day keeps the doctor away!!
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I got this idea from Megan Elizabeth’s video!

Feel free to slice thinly with a knife! I sliced my apple like this:

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So pretty with that star in the middle!!

I live in a sorority where I have the mandolin my mom sent me, (thanks mom) and a tiny $15 blender!

Blended in my tiny blender:

  • an apple (chopped)
  • about 5 dates
  • an orange (make sure to get those seeds out)
  • I didn’t have any spices , just oranges, apples, and dates in here today! But feel free to experiment! Add cinnamon! Apples and cinnamon are a match made in heaven!!! And mmm add a little ginger, and some vanilla, and maybe even pecans?!! That would be CRAAAY!!

stack away!

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