Red, White & Blue Ice Cream Cake! Happy 4th of July!

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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:

Red Laye:r

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

 

xoxo,

SSP

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4th of July Red, White & Blue Sangria!

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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

Method:

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!!

Tri-Color String Bean Garlic Fries- A Fry Lovers Fantasy

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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

Method:

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!! 😉

xoxo,

SSP

Be sure to click the image below and follow me on instagram! @caracarin

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Rays of Sunshine Juice- A Color Study

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(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

Method:

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!

xoxo,

SSP

Radlicious Spinach Salad with Shaved Radish and Agave Mustard Dressing

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Radish is an interesting vegetable that I would like to try to get creative with. Obviously, shaving and tossing into a salad is, well predictable but it’s a start. Today was the first time I ever even bought radish – and I bought a whole bag! I didn’t plan this salad out except that I wanted to shave a radish. As you can see, I am on a little bit of a shaved veggie kick. Check out my first two recipe posts here and here. No apologies for thinking I should add radish and mini bell peppers to the list. So Voila! This salad happened. It was so unexpectedly good that I had to post it. I photograph most of my meals but some don’t even make it to instagram, let alone on the blog. This belonged on the blog!

Benefits of radish

  • Great for your liver and stomach because of their cleansing and detoxifying properties– Good, cause my liver hates me sometimes- read Wino
  • Radishes are a natural diuretic- perfect for getting bikini ready  😉
  • Red Radish contains high amounts of Lycopene which can dramatically lower your risks for cancer.

What you need: Salad 

2 cups washed spinach

1/2 cup quinoa- I used red

1/4 cup shaved red radish

1/4 cup chopped tomatoes

1/4 cup shaved sweet baby peppers

1/4 cup garbanzo beans

1/2 avocado sliced

What you need: Agave Mustard Dressing

1/2 cup dijon mustard

1/3 cup agave nectar

2 Tbl extra virgin olive oil

1 Tbl balsamic vinegar

salt and pepper to taste

Method:

combine all salad ingredients into a bowl to your linking. In a small bowl whisk together the mustard and agave. Slowly drizzle the olive oil and then the vinegar. Add salt and pepper to taste and use as much dressing as you want and maybe save some for later! Enjoy!

xoxo,

SSP

CPBPB- Chocolate Peanut Butter Protein Bars!

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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

 
Method:

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!

xoxo,

SSP

Cara’s Carrot Cake with Cashew Cream Cheese Icing! Happy Fathers Day!

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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!

Ingredients:

Carrots, mangos, dates, almond flour, GF oat flour, coconut, cinnamon, cashews, lemon juice, maple syrup, coconut oil, almonds, and pistachios.