Thursday, September 4, 2014

Vegan Matcha Green Tea Ice Cream

This ice cream is rich and creamy with a coconut and soy milk base and can be made sugar-free by substituting erythritol natural sweetener.  Erythritol sweentener has almost zero calories and zero glycemic index.

1 cup organic soymilk creamer (I used Wildwood brand)
1 can (13.5 oz) organic coconut milk
1/2 cup organic evaporated cane sugar (substitute erythritol granulated sweetener for sugar-free)
2 tablespoons matcha green tea powder
2 1/2 tablespoons arrowroot powder, plus 3 tablespoons creamer
1/4 teaspoon sea salt
2 teaspoons vanilla extract

  1. Heat a small sauce pot over medium and add soymilk creamer, coconut milk and cane sugar (or sweetener).  Whisk well and cook until sugar is dissolved and mixture is at a simmer, about 5 minutes.
  2. Add matcha green tea powder and whisk until dissolved, another 2-3 minutes.  Alternatively, you may use a hand blender or transfer to blender to ensure the matcha powder dissolves well.
  3. In a separate small bowl, whisk arrowroot powder and soymilk creamer and then add into pot and stir mixture until thick.
  4. Remove from heat and add sea salt and vanilla.  Whisk to combine.
  5. Pour mixture into a shallow dish and let cool completely and transfer to refrigerator.  Cool for 1-2 hours in refrigerator
  6. Transfer chilled mixture to ice cream maker and process according to directions.  Usually about 30 minutes.

Thursday, April 3, 2014

Garlic & Onion Cashew Cream Kale Chips

I don't use my dehydrator too often but when I do, I love making kale chips!  The kale chips sold in the stores can be a bit pricey so I love making my own organic kale chips at a fraction of the price.  This recipe has garlic and onion cashew cream massaged on to the kale and then dehydrated until crispy.

2 bunches kale
1 cup raw cashews, soaked at least 4-5 hours
1/2 cup filtered water
1 medium garlic glove
2 tablespoons onion powder
1 teaspoon sea salt
1/8 teaspoon black pepper

  1. Remove kale ribs (save ribs for juicing or smoothies).  Tear the leaves into large pieces and wash and spin dry in a salad spinner.
  2. Drain cashews and place in high speed blender with water, garlic, onion powder, sea salt and black pepper.  Blend until smooth and creamy like a thick dressing.  
  3. In large mixing bowl, coat the kale pieces with the cream by massaging the cream on to the leaves with your hands.
  4. Place on dehydrator trays leaving enough room for air to circulate around.
  5. Dehydrate overnight or at least 13 hours.
  6. Kale chips can be stored in air tight container at room temperature for a week.
Happy snacking!

Tuesday, March 11, 2014

Purple Smoothie Recipe

A few days ago I posted a purple smoothie to my Instagram account.  I enjoyed it so much I wanted to post it here as well. I picked up the organic purple kale at my local farmers market and used organic frozen blueberries.  For the toppings I used raw white mulberries and hemp seeds.   I recently discovered mulberries and love how they are sweet, chewy and crunchy.  I also love adding hemp seeds to my smoothies for a nutty flavor and added protein. This smoothie was a delicious start to my day.

Serves 2
2 cups filtered water
1 ripe banana
1 cup frozen blueberries
4-5 stalks purple kale

Raw hemp seeds
Raw dried white mulberries

Using a high-speed blender, blend the water, banana, blueberries, and purple kale until smooth.  Top with hemp seeds and mulberries.

If you don't have a high-speed blender, blend purple kale with water first to break down the kale.  Then add banana and blueberries and continue blending until smooth.