HELLO MASON JAR MADNESS! I buy in bulk for a lot of my dry goods and I really disliked the unorganized mess of plastic bags that appeared when I opened up my cabinets so I put everything in plastic containers (see image above). It only took a matter of time before I realized that in doing so I was not getting the results I was originally after: Clean, Eco-friendly, Easy to navigate. As I have gotten older I have felt the need for more organized and clean spaces; I find that it allows me to relax more. I love how my cabinet looks now! I bought the mason jars at Target and the 99Cent store. #score.
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