We have been picking wild blueberries like crazy this week in the bush behind our house. We are stocking up for the winter, but I also wanted to enjoy some now. Since it is summer, ice cream was one of the first thoughts that came to mind. I was inspired by Luna and Larry’s Summer Berry Swirl Ice cream. I checked out their ingredient list and decided to test it out in my kitchen. The results are as good and in my opinion, even better. It is fluffy and creamy (and dreamy!) at the same time and keeps soft when you need to scoop it after freezing. My husband and I were fighting over the mixing paddles and he tried to lick out my bowl! Continue reading “Blueberry Swirl Coconut Ice Cream”
Adding coconut milk to your rice while it cooks give the rice a creamier texture. This rice is very versatile and is easy to make. I served it with roasted sweet potatoes and a side salad for a complete meal that is cost-effective and doesn’t take much up of your time.
MAKES 2 CUPS
– 1 teaspoon coconut oil
– 2 cloves garlic, minced
– 1 teaspoon ginger, grated
– 1 cup jasmine rice, rinsed
– 1 can of coconut milk, regular or reduced-fat
– 1/4 cup coconut water, or water
– 5 teaspoons lime juice (1/2 lime)
– 3/4 teaspoon fine sea salt
– red pepper flakes, to taste
1. In a small frying pan over medium low heat, melt the coconut oil and lightly brown the garlic and ginger (about 1-2 minutes)
2. Add all of the ingredients into a large pot, including ginger and garlic. Note: just add a bit of red pepper flakes to start and adjust to taste afterwards.
3. Bring to a boil
4. Reduce heat to low, cover, and cook for 20 minutes
5. Remove from heat and let sit for 5 minutes
6. Remove lid and stir the rice gently with a fork. Adjust seasoning to taste.
It can’t get much quicker to get healthy, delicious ice cream. Just throw the fruit, some coconut milk, and some spices into a blender and mix and freeze. This ice cream is naturally-sweetened, and if you choose, the ice cream is fantastic without any sweetener at all. Continue reading “Spiced Persimmon Ice Cream”
I love banana pudding, you know the stuff that good banana cream pie is made of. I still remember the last time I had my mom’s banana cream pie and how good it tasted after swimming lessons. Fast forward 20 years and I still dream about it….and of making a healthier version of it. Continue reading “Creamy, Decadent Vegan Banana Pudding + Ice Cream”
The other day I thinned out my carrots in the garden and needed a way to use up the little rainbow carrots that I pulled. I love roasted butternut squash soup, so I figured that I could use carrots in place of the squash. The soup was quick to pull together and tasted good. You can add in additional seasonings if you choose, but I like the simplicity of this recipe. Continue reading “Roasted Carrot Soup”