Happy 4th of July my fellow Americans!! I know, I know, its a few days away but that doesn’t mean I can’t be excited or potentially get you excited for (what should be) a glorious day! All the politics and drama aside we live in an amazing country and we truly are blessed. Blessed. Really, we have an abundance of freedom for exponentially amazing possibilities. So I decided to make a Raw, Vegan & Gluten Free ice cream cake to celebrate. Nom. Nom. Nom. It was good. I mean good as in great. And it is quiet pretty too! It is so much more fun to eat ice cream when you know it isn’t loaded with fat dairy. gross. This is actually loaded with super foods which should translate into super powers! (Yes, super powers)! Have a fun filled day!
Benefits of RawVegan Ice Cream:
- Brain Freeze inducing
- Contains vitamins, nutrients, antioxidants and rays of sunshine
- Cruelty free creamy, cool, dreamy summer time delight
What you need:
Strawberries, cut in half to fill the edge of cake pan
White Ice Cream Cake Layer:
cashews, bananas, pitted dates, melted coconut oil, vanilla extract, vegan milk (I used almond)
Blue Ice Cream Cake layer:
frozen blueberries, frozen strawberries (can use blueberries instead for a more true blue layer) vegan milk, dates, walnuts, banana
Independence Day is next week and this would be the perfect drink for the celebration! It is loaded with yummy berries and boozy liquors to make sure your 4th of July is one to remember. That is, if you don’t drink enough to forget. You’re following me, right? 🙂 Sangria is and probably always will be one of my favorite cocktails of sorts. Not only is it always made with two of my favorite things, fruit and wine, it really leaves room for your inner concoctress to come out (thats a word right, concoctress?)! I could not find a decent recipe for White Wine Sangria that mixed berries and ginger ale, which were my two requirements, so I did what I always do, got creative! Oh yeah, and this also has no added sugar. Bonus!
Benefits of Sangria 😉
- Taste really good & easy to drink
- Great to mix and match ingredients- allows for creative combinations
- Made with healthy, yummy, colorful fruit
What you need:
2 Bottles of White Wine (750 ml)
1 cup raspberries
1 cup strawberries – trimmed and cut in half
1 cup blueberries
2 cups homemade ginger ale
1 cup xylitol
2 oz white rum – I used Bacardi
2 oz Blueberry vodka- I used Stoli
If you are going to make homemade ginger ale then follow the recipe up until ready to assemble the soda. You will want to wait to make it so the carbonation hasn’t fallen flat. Then put wine, berries, xylitol and liquor in a pitcher or beverage dispenser and put in the refrigerator overnight (3-5 hours will work too). These both can be prepared one day ahead. Just prior to serving assemble the ginger ale with a new bottle/can of seltzer or soda water and add to the sangria. You can add ice to the pitcher or to the individual glasses. Watch fireworks and give kisses to the ones you love! Happy 4th of July!!
Soda is one of those things that I have given up almost entirely over the last three years but there is something about Ginger Ale that seems less threatening then a coke (i.e. ginger). I decided it needed to be made at home using fresh ginger and xylitol instead of sugar. Sugar is another one of those things I try to stay away from completely (try being the key word) as well! Ginger Ale was first created in 1851 in Ireland but the well known Canada Dry Ginger Ale was created by John J. McLaughlin in the early 1900’s. I think it is the best of all sodas. Somebody grab the Makers, its time for a Whisky Gingers! Happy Sunday!
Benefits of Ginger
- Anti-inflamatory properties that can help with joint pain- AKA post night in high heels remedy.
- Remedy for motion sickness or upset stomachs
- Strengthens your immunity and helps fight against certain cancers
What you need:
1 1/2 cups chopped peeled ginger
2 cups water
3/4 cups xylitol (or sugar if you must)
1 quart chilled seltzer of club soda
3 Tbls fresh lime juice
Put ginger in a small saucepan with the water a cook at a low simmer, covered, for 45 minuets. Remove pot from the heat and steep for 20 minuets still covered. Strain the mixture in to a bowl using cheesecloth or a sieve. (I rubber banded a cheesecloth over a bowl and poured the liquid in slowly, see image above) Squeeze the ginger while in the cheesecloth removing as much liquid as possible. Then put the ginger liquid back in the sauce pan with the xylitol (or preferred sweetener), add a pinch of salt and stir over a low heat until xylitol has fully dissolved. Pour syrup in a jar with the lid on and chill in the fridge until cold.
Mix Ginger Syrup with Seltzer and lime juice. To make one drink use 1/2 cup syrup, 3 teaspoons lime juice and 1 1.2 cup seltzer and adjust to your own taste! Enjoy out in the sunshine!
First off- LOOK AT THOSE COLORS! They are so complementary of each other it makes me sick with bliss. On top of that, combining what might be two of my top 10 favorite foods together in one dish is sort of like a dance party in my mouth (I am A-Okay with any kind of dance party really, but this one is spectacular)! I decided to make a plate with some other pretty ingredients to serve up what might be the perfect brunch plate for a non vegan. Cue the shrimp, egg and cheese. Anyways, since it is the end of citrus season I thought I would pay tribute to the beautiful Ruby Red Grapefruit!
Benefits of Grapefruit:
- High is enzymes that burn fat and increase metabolism
- Contains the antioxidant compound naringenin and Lycopene– both have been shown to help fight cancer
- High in Vitamin C- helps reduce risk of heart disease, cancer and stroke
Recipe- Avocado and Grapefruit Dreams
What you need:
1 grapefruit- peeled and sliced, removing all membranes
1 avocado- sliced, pitted and peeled
1/4 cup + 1 Tbsp lemon juice- 1 lemon
1 Tbsp fresh tarragon- chopped plus some for garnishing
1/4 tspn Sea Salt
1 Tbsp Extra Virgin Olive Oil
Fresh ground pepper
Lime wedge for serving
2 shrimp- shell remove and devined- optional
1 hard boiled egg- optional
3 oz sliced swiss cheese- optional
Prepare you grapefruit over a bowl to catch the juice and reserve. Once all other ingredients are prepped, brush the avocados with lemon juice to prevent browning. Add the remaining lemon juice, the salt and tarragon to the grapefruit juice and mix well. Slowly whisk in the olive oil and then add the grapefruit and toss. Place each avocado half on a plate and top with grapefruit. Garnish your plate with the lime and tarragon and any of the optional ingredients to your liking. *Note- if you just so happen to have an extra grapefruit and some vodka lying around serve up a Greyhound on the side! That would be so delicious!