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!!
Again, Mother Nature you are awesome. period. Look at these string beans; I mean up until a few days ago I didn’t even know that string beans came in multiple colors. Did you? I found the organic beans at my local farmers market this weekend and had to have them even though I wasn’t sure how I was going to use them. I thought about it and settled on fries. I am a french fry lover (anything fried really) but lets be honest, one can’t keep her girlish figure in check if she is constantly eating fried potatoes. Insert baked string bean garlic fries! Nom, Nom, Nom!
I decided to play around with food styling a little and use the natural evening light that was coming through my kitchen window to photograph the beans. Kinda cool, eh? (pats self on the back). What do you think?
Benefits of String Beans
What You Need:
2 cups string beans, washed and ends trimmed (green is just fine, but tri-color is better, obviously)!
1 Tbls EVOO
1 tsp garlic powder
2 cloves garlic- one thinly sliced, the other chopped into small pieces
1/2 tsp pink Himalayan sea salt
1/2 tsp freshly grated black pepper
2 Tbls almond meal
Preheat oven to 425 degrees. Grease a baking sheet and lay the garlic glove that you thinly sliced over it. Mix all remaining ingredients in a bowl except the string beans and almond meal. Stir to mix. Put the almond meal on a plate. Toss beans in the bowl with oil mixture and mix until well coated. Then roll the beans in the almond meal. Transfer to the baking sheet and bake for 10 minuets and then broil for 3-5 minuets until brown and toasty. Then enjoy these garlicy strings of goodness and remember to thank me later!! 😉
Be sure to click the image below and follow me on instagram! @caracarin
(Fruit- photos by me, no filter. Runway shots SS13.)
The level of excitement that coats over me like a paint brush when I see food this bright and colorful is ridiculous. A similar reaction to a kid in a candy store might be a good analogy. Squeals, squirms and wiggles of joy. I mean SERIOUSLY, look at those blood oranges. Have you ever seen anything so beautiful? Why would we ever want to genetically modify anything when something so lovely is created organically? Natures Candy! I gathered these lovely ingredients at the farmers market and made a juice that I enjoyed with my bestie! This is a level of orange even Lindsey Lohan couldn’t replicate! #justsayin
Benefits of Rays of Sunshine Juice
- Oranges– Protects against certain types of cancers, lowers cholesterol, protects skin, lowers risk for viral infections and alkalizes the body
- Carrots- See my post here
- Tomatoes– Vitamin A, C, K, Folate, B6, and prevents risk of cancer
- Ginger- See my post here
- Nectarines– loaded with Lutein an antioxidant power source that is thought to slow cognitive decline, protect against free radicals
What you need: (any quantity is fine, no right or wrong here)
5 carrots, peeled
1/5 Tbsl ginger, peeled and sliced
4 nectarines, sliced and pit removed
2 tomatos, sliced
5 blood oranges
Gather ingredients and toss into a juicer! Feel free to use a citrus juicer for the oranges or slice in half and toss the whole fruit in the juicer! Feel the radiant sun absorbed into your body through this lovely juice!
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!
Adventure seekers like myself need portable snacks because you never know where the day will take you and when you are going to need something to NOM ON! This is a portable snack that is vegan and gluten free and loaded with superman worthy super foods! Did you know that the Aztec Native Americans were the first known group of people to grind up peanuts to make a paste but Marcellus Gilmore Edson from Canada was issued a patent for the preparation of peanut paste in 1884! Also, according to an article found on Yahoo! January 24th is national peanut butter day, cool. Moving on, these bars are creamy, crunchy and crave worthy. SUPER EASY TO MAKE, no baking, no cake mixers, just a bowl, a baking dish and your hands.
Benefits of Peanuts:
- Loaded with Vitamin E which helps maintain the health of cell membranes and helps protect our skin form free radical damage.
- High in Manganese with helps with the metabolism of fat and carbohydrates, regulates blood sugar and supports calcium absorption. Woah!
- Plant based protein and Super yummy!
- According to WHFoods.com and the British Journal of Nutrition they are loaded with antioxidants that promote a healthy heart.
What you need:
1 cup GF rolled oats
1/2 cup puffed brown rice cereal
1/2 cup sliced raw almonds
1/2 cup raw sunflower seeds
1/4 cup hemp seeds
2 Tbls chia seeds
1 1/2 scoops vegan protein powder (I use Warrior Foods)
1/4 cup raw cacao
3/4 cup raw peanut butter
3/4 cup raw honey or agave
Combine all the dry ingredients in a bowl until well mixed. Then add the peanut butter and honey or agave. Mix extremely well. Take dough and press firmly down into a 8×8 baking dish making sure it is evenly packed. Place in the freezer for 1 hour. Remove and cut into mini bars (what every shape you want) use a heart shaped cookie cutter if your heart desires and store in an air tight container between parchment paper for 1-2 weeks! Don’t for get to go out doors and enjoy these babies on a hike!
Notes: If you do not have sliced almonds or puffed brown rice you can omit and use all GF oats instead. Basically I have learned that this recipe allows for flexibility (as does most raw/vegan recipes). You can exchange the dry ingredients for anything you want or simply have on hand. Same goes for the wet ingredients. Use almond butter instead of peanut butter. Try maple syrup instead of honey and so one! Get Creative!
I feel like a rabbit. This cake, which I have appropriately named the Cara Carrot Cake (CCC are my initials) has turned me into a carrot monster. It is Raw, Vegan, Gluten Free and BEAUTIFUL. I love love love all the colors. I have to say that I exhibited mild symptoms of OCD while individually applying each slivered almond and pistachio on the sides of this cake. It was creative expression of a kind I haven’t experience before and if you haven’t had cashew cream cheese icing then get ready for a new “could eat by the spoonful” obsession. I just want to thank the Universe or Mother Nature or what ever is in charge here for cashews. Thank you for cashews. This cake was inspired by my dad and I made it for Fathers Day! I can not wait to give him a piece today at our post hike in Malibu brunch! Nom, Nom, Nom. (Love ya, Pops)
Benefits of Carrots:
- Anti-Cancer- Studies have shown carrots reduce the risk of lung cancer, breast cancer and colon cancer.
- Glowing Healthy Skin- the Vitamin A in carrots protects against sun damage and premature wrinkles, acne, and uneven skin tone.
- Carrots are an Alkaline food and help balance pH levels in the blood
Unfortunately, this is going in my upcoming eBook and I cannot give you the recipe but below is a list of the ingredients!
Carrots, mangos, dates, almond flour, GF oat flour, coconut, cinnamon, cashews, lemon juice, maple syrup, coconut oil, almonds, and pistachios.