Vegan Strawberry Banana Sherbet

Vegan Strawberry Banana Sherbet

It’s starting to feel like summer in Fremont. Temperatures have been hitting 90 nearly every day and the sun has been relentless. I got a burn after only 10 minutes in my backyard! It’s true I am pretty pasty but usually I can go at least 20 minutes before becoming a lobster. 😉

What do I crave on hot summer days? An ice cold beverage, maybe a dip in the ocean and always ice cream. I’ve been staying away from most dairy lately as I’ve noticed it stuffs me up and makes me a little sluggish. I do however still enjoy my butter/ghee. It is one of my favorite things on this earth and I must have it on my toast in the morning. It makes me too happy inside to give it up. Besides, I believe good quality grass fed butter is a health food… in responsible quantities of course. Butter is loaded with the vitamin K-2 and the anti-inflammatory fatty acid, Butyrate. These are very important nutrients for heart and bone health.

That was a bit of a tangent wasn’t it? … you can tell I love my butter. 😛 ANYWAY, since I’ve been avoiding most dairy I have been satisfying my hot day ice-cream craving with homemade vegan sorbet instead. It is so easy and delicious you guys, if you haven’t tried it, you MUST. All you need for homemade sorbet is any combination of frozen fruit and a blender. Seriously. It’s amazing.

Lately though I’ve been craving more of a sherbet, something with a little creaminess to it. So… I just added a little coconut cream to my frozen fruit and voila! A vegan sherbet with no refined sugar and a whole lot of hot day ice cream craving satisfaction. My ice cream maker is in storage so I needed to use a little elbow grease to get this creamy but I’ll tell you it was well worth it.

Vegan Strawberry Banana Sherbet

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IngredientsMakes about a pint

  • 1 1/2 frozen bananas
  • 15 frozen organic strawberries
  • 1/2 cup coconut cream (I skim the cream off the top of a chilled can of coconut milk) 
  • 1/8 cup honey
  • 1 tbsp lemon juice
  • 1 tsp vanilla

Process

  1. Add all ingredients to food processor and process until combined and creamy. This took me about 5 minutes because the strawberries were so hard.
  2. Pour sherbet into mixing bowl and place in freezer for about 20 minutes.
  3. Take bowl out of freezer and vigourously whisk for a minute,
  4. Place back in freezer for another 30 minutes
  5. Repeat the process another 2-3 times
  6. Let sherbet harden in the freezer for another 2 hours or so
  7. Using an Icecream scoop, doll out your deliciousness!
  8. Keep sherbet in an airtight container in the freezer

I would recommend taking your sherbet out of the freezer about 15-30 minutes before enjoying (depending on the temperature of your house) The consistency is softer and creamier when it’s a little less frozen. Just make sure you don’t let it become a smoothie. Unless of course you feel like one! ❤

XO ~ Sam

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Raw Chia Cardamom Cocoroons

Raw Chia Cardamom Cocoroons

I love cookies. Who doesn’t right? If they weren’t so void of nutrition I’d likely be popping them all day. I used to be able to eat like that. In fact I used to eat so poorly that I’m surprised I didn’t have a coronary by my senior year.

In high school, I’d polish off an entire medium sized dominoes pizza for dinner and about 10-12 chips ahoy cookies for dessert. All.by.my.self. This was only after my McDonalds breakfast of 2 egg, cheese and ham McMuffins with 2 hash browns and my lunch of a double quarter pounder with cheese with a large fry and soda.

Yes… I’m serious. I ate like that nearly every day until I was 18. I was an active teen, playing water polo and swimming and I have good genes so I never gained any weight, regardless of the fact that I rarely ingested anything green or with much fiber. Although I didn’t get fat externally, my organs were obviously bearing the brunt of the abuse. I suffered from rampant infections; bladder, kidney and yeast, had intense heart palpitations, crippling headaches and I was sick 6-8 times a year. All the while I was never able to connect the dots. I had no idea that what I was putting into my body was affecting my health. Nutrition finally came to my rescue after highschool. I became a more aware individual in every facet of my life; I started reading more, expanding my consciousness and quickly concluded that I would die if I kept eating this way. I completely changed my diet for good by age 22, cutting out soda, fast food and gluten and I’ve never looked back. Now when I crave cookies, I make my own.

These little babies are bursting with healthy fats, fiber, phosphorus, calcium and manganese. They are still cookies and calorically dense so try your hardest not to eat the whole batch in one sitting. I managed to keep my hand out of the cookie jar after my first two. My little one was not fond of my restraint. She unarmed all of her big guns in trying to get cookie after cookie into her little hands. She’s a master manipulator, this one. She should really teach lessons in ‘getting what you want.’

Now that I’m a mama, I hope that I can strike a balance between guiding my daughter on her own path of healthy eating and letting her indulge once in awhile. Forbidding things seems to be the surest way to get children fixated on them.  Plus, I believe that life is about pleasure. These cookies allow my girl to satisfy her sweet tooth all while I inject her with some much needed nutrition. Everybody wins. 😊

Raw Chia Cardamom Cocoroons

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Ingredients – Makes about 12 golf ball sized cookies

  • 1 1/2 cups shredded coconut
  • 1/2 cup coconut butter
  • 1/4 cup coconut flour
  • 3 tbsp coconut oil
  • 1/4 cup chia seeds
  • 1/4 cup maple syrup
  • 1 1/2 tsp almond extract
  • Seeds from one cardamom pod, grinder

Process

  1. Grind cardamom seeds in spice or coffee grinder
  2. Throw all ingredients in a food processor and process for a few seconds, until batter starts to stick together
  3. Press batter into little macaroon sized balls (or whatever shape tickles your fancy)
  4. Enjoy a few now with a hot cup of tea and save the rest in an air tight container for future taste bud pleasing

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XO ~ Sam

Raw Energy Balls

Raw Energy Balls

The clan and I have been doing quite a lot of traveling around these last few weeks. Moving, visiting friends, flying to LA to spend a few days with my family, driving to the beach an hour away for some fun in the sun… all of our little excursions require that we have handy sustenance for the road. Fruit and nuts are our go to car snacks but sometimes it’s nice to have a special treat to nosh on to make that hour fly by more quickly. 

These bite sized date balls are that perfect special treat. They are sweet enough to feel like an indulgence yet healthy enough to gobble up 6 of them without feeling those all too familiar pangs of regret. I whipped these up in just under 5 minutes. How groovy is that? Groovier than bell bottoms that hug John Travolta’s perfectly sculpted butt in Saturday Night Fever, I reckon. 😉 

You can dress these up with any of your favorite extras. I rolled a few of them in raw cacao powder for an elegant antioxidant boost. You could dip them in melted chocolate if you wanted a more decadent dessert ball. I found that these satisfied my ever present sweet tooth just fine as is.

Raw Energy Balls

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Ingredients

  • 1 cup walnuts
  • 1/2 cup Dates
  • 1/4 cup almond butter
  • 1/3 cup chia seeds
  • 1/2 cup sunflower seeds
  • 1/4 cup shredded coconut
  • 1/4 cup cacao nibs
  • 2 tbsp honey
  • 1/4 tsp salt

Process

  1. Place all ingredients in a food processor 
  2. Process until ingredients are finely chopped and starting to stick together
  3. Roll into bite sized balls and decorate however tickles your proverbial pickle. DSC_1033

XO ~ Sam

Raw Lemon Cheesecake Bites with Coconut Whipped Cream

Raw Lemon Cheesecake Bites with Coconut Whipped Cream

Flexibility is the personality trait that I covet most. Luckily, I am offered opportunities to practice my ability to be flexible nearly every day. Every morning I am armed with a list of my very best intentions and by the end of the day life has undoubtedly gotten in the way, repeatedly. Intentions are good, even necessary to create the things we want but without the ability to bend with the winds of change, we will find ourselves fighting a losing battle against the reality of the moment. Okay, I think I’m done waxing poetic for now. 🙂 I only bring this up because I started out intending to make a lemon caramel shortbread cookie bar, don’t even ask me what that is because I don’t know, never had one. All I know is it sounded good in my brain, so I went to work on gettin’ ‘er done. Without divulging the literally messy details, I’ll just say, it wasn’t my finest creation. Instead of scratching the whole thing and wasting expensive ingredients, I decided to go with the flow. I let my unsuccessful concoction tell me what it yearned to be. ‘Lemon Cheesecake Bite’ it whispered softly. When food talks to me, I listen. Don’t you?

Armed with my new game plan, I threw some cashews in hot water to soak, processed them in and 30 minutes later was delighting in my succulent lemon cheesecake batter. As totally scrumptious as it was, I decided a light whipped cream would really bring it all together. Oh boy, did this ‘mistake’ ever turn into a triumph. Thank you universe for yet another opportunity to practice my ability to change course when needed. This time I have some seriously rockin’ treats to show for it.

Raw Lemon Cheesecake Bites
Crust ~

Ingredients

  • 1 cup coconut flakes
  • 1/2 cup cashews
  • 2/3 cup walnuts
  • 2/3 cup dates

Process

  1. Process all ingredients in a food processor until they form a sticky dough
  2. Press into the bottom of bread loaf pan, making a 1/2 inch crust
  3. Place pan in freezer to set for 30 minutes

Filling ~

Ingredients

  • 1/3 cup cashews soaked in hot water for 30 minutes
  • 1/2 cup coconut oil
  • 1/4 cup maple syrup
  • 6 dates soaked in 1/2 cup water for 30 minutes
  • 3 tbsp lemon juice
  • 1 tbsp lemon zest, more for topping
  • 3 tbsp mesquite powder
  • 1 tsp vanilla

Process

  1. Drain cashews and place with all other ingredients including date water in a high speed blender
  2. Blend until consistency is smooth and creamy
  3. Pour filling on top of crust and spread out evenly
  4. Place back in the freezer for 6 hours or more
  5. Once set, using a shot glass, press little circular bites out of your ‘cake’ and top with whipped cream and lemon zest.
  6. Enjoy immediately!

Coconut Whipped Cream ~

Ingredients

  • Coconut cream from 1 can of coconut milk.
  • 1 tbsp psyllium husk
  • 1 tbsp coconut sugar
  • 1 tbsp maple syrup
  • 1 tsp vanilla

Process

  1. Refrigerate the coconut milk overnight or in a pinch, throw can in the freezer for an hour or so. Without tipping or shaking the can, remove from refrigerator/freezer and open immediately. Scoop out the cream from the top of the can which should have separated from the coconut milk underneath it
  2. Place this cream along with all other ingredients into a cold mixing bowl
  3. Using a beater, whip ingredients together until light and fluffy, about 3 minutes
  4. Serve immediately on top of cheesecake bite, top with lemon zest
  5. Keep in a sealed container in the fridge

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Vegan Butter Pecan Ice Cream with Raw Caramel Sauce

Vegan Butter Pecan Ice Cream with Raw Caramel Sauce

Are you salivating yet? Just typing out the title got my mouth watering. Butter pecan is my all time favorite ice cream. Wait, that’s not totally true, coffee is pretty damn high on my favorite list too. Okay, butter pecan and coffee are my two favorites. Hmmm…. but what about salted caramel? I looooooove salted caramel. Then of course there’s trusty vanilla, with it’s simple unpretentious flavor that transports you right back to the good old days of Chinese jump rope, cassette tapes and chasing ice cream trucks in the summer. Ok scratch that. Butter pecan is ONE of my favorites but honestly if it’s cold, creamy, sweet and fits nicely stop a crusty cone, I’m scarfing happily, enjoying my good fortune.

As I mentioned in a post a few weeks back, my darling bought me an ice cream maker for Christmas. Since then I’ve pulled it out twice and attempted to create a vegan chocolate ice cream. Both times the flavor was spot on, and both times the texture was a disaster… well, as much as chocolate soup can be a disaster. It was still sweet, it was still rich, it was still chocolate and we still slurped it right up. Still, a tasty chocolate soup was not what I was after. So after realizing that my instructions were missing (damn trolls!) I looked them up online and got to work a third time on making some killer vegan ice cream. This time…. Success!! Turns out my freezer wasn’t cold enough. Easily remedied and now that it has been, check out this rich, decadent dairy free ice cream right here. You want, right? Of course you do. 😉 Here’s the recipe, lovelies.

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Vegan Butter Pecan Ice Cream

Ingredients

  • 1 cup full fat coconut milk
  • 1 cup vanilla almond milk
  • 1 cup cashews, soaked for 4 hours
  • 1/2 cup coconut oil
  • 2 tsp vanilla
  • 1 tbsp psyllium husk
  • 1/4 cup maple syrup
  • 1/4 cup coconut sugar
  • pinch of salt
  • 3/4 cup pecans

Process

  1. Soak cashews for 4 hours. If you don’t have that long, you can heat the water before you soak the nuts, that will soften them quicker.
  2. Place all ingredients, except the pecans, in a high speed blender and blend until thick and creamy
  3. Transfer to a mixing bowl, cover and refrigerate until chilled – 3-4 hours.
  4. Once chilled, pour into pre-chilled ice cream maker bowl and make according to directions.
  5. While ice cream mixture is chilling, toast your pecans.
  6. Roughly chop pecans and place in skillet.
  7. Heat until pecans just become fragrant

I think we can all agree, ice cream is plenty good enough on it’s own but I think it’s exponentially better with the right topping. It just so happened that I had a jar of caramel sauce sitting in the fridge waiting for the perfect vehicle to showcase it’s brilliance. What better vehicle is there for caramel than ice cream? None other than my mouth maybe and my mouth got plenty of it during the creating process. My mouth really has the best job! This caramel sauce is pretty epic. I’ve been dipping into the jar more often than I’d like to admit. I just can’t help myself! It’s rich and creamy and the flavor while touting the obvious caramel notes, also reminds me of a gourmet nougat. I die! So good. I hope you will all enjoy this as much as I do. I have other delicacies in mind to create with this caramel in the future. There are no limits to what it can do. 🙂

Raw Caramel Sauce

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Ingredients

  • 1/2 cup coconut oil
  • 1/3 cup maple syrup
  • 1/4 almond milk
  • 4 dates soaked in 1/2 cup water
  • 2 tbsp coconut sugar
  • 3 tbsp mesquite powder
  • 1 tsp vanilla
  • pinch salt

Process

  1. Soak dates for 30 minutes to an hour
  2. Place all ingredients including date water in high speed blender
  3. Pour on ice cream, use as a dip for fruit or just use a spoon and dig in!
  4. Store in refrigerator in an airtight container
  5. The coconut oil will solidify in the cold so let it sit out in a warm area to get all melty again, or use a double boiler to gently warm

 

Get to work on making your tastebuds happy.
XO
Sam

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