(All photos taken by me)
Pictured Above: Green Curry in Chiang Mai, Spicy Thai Salad in Koh Tao, Cashew Stir Fry in Chiang Mai, More Green Curry from Chiang Mai, Thai Spring Rolls in Chiang Mai (not pictured: the ones I ate in Bangkok) Sea Food Glass Noodle Salad in Koh Tao, Green Curry (Its my fav, obv!!) Sushi to go in Bangkok, Veggies with Brown Rice and Peanut Sauce in Koh Tao, Pumpkin Wrap in Koh Tao, Seafood Green Curry in Bangkok, Cereal with Banana in Bangkok!
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
Say hello to my first attempt at vegan ice cream (it also happens to be gluten free)! Lychee is one of those fruits that sort of make me stop in my tracks and say “Oh, Mother Nature.” They look like jelly fish with their skins off, are loaded with nutrients and have such a unique flavor. Lychee is native to Southern China, Taiwan, Bangladesh and South East Asia! Its cultivation in China dates back to 2000BC – thats old. I am headed to Thailand at the end of the month so I thought I would create an inspired recipe. I don’t mean to gloat but this might the most yummy concoction ever to have come out of my kitchen (totally
not bragging)! This is insanely easy to make; if your new to the kitchen, give it a shot! I decided to add watermelon and mint to the recipe to add a differnt dimension to the flavor! NOM-ing as we speak!
Benefits of Lychee
- Contains Polyphenols– slow aging, fight cancer
- Increase Immunity
- Protects against Free Radicals
- Increase Blood formation
What you need:
lychee, diced watermelon, almond milk, chia seeds, mint leaves
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!
I have really rad girl friends who decided we needed to have a pickling party. We all love pickles (No, no one is pregnant, yet!) and thought it would be a beautiful vacation from the normal wine and cheese nights! We all collected every jar we had, popped a few bottles of Champaign and got down in the kitchen. Each of us did our own recipes and I choose to pickle SUGA SNAP PEAS, duh. Other choices were okra, sliced and whole cucumbers and carrots. This was my first time pickling so I made three slight variations of the same recipe adding different ingredients to the brine to see what flavor combinations my taste buds favored.
Recipe: Pickled Suga Snap Peas
What you need:
12 oz suga snap peas (I bought mine at Trader Joe’s)
1 1/2 cups vinegar (I chose White Balsamic)
1 1/2 cups cold water
1 1/4 tbsp pink Himalayan salt
3 cloves garlic sliced
1 tbsp sugar – optional
1 red jalapeno sliced – optional
1 carrot sliced – optional
pickling spices- optional
a sprig to two of fresh dill – optional
In a sauce pan heat the vinegar with the salt (and sugar if using) until dissolved. I did not use sugar in any of mine, but if you like sweet pickles, go for it. Once the brine has cooled, pack a jar or bowl full of the suga snap peas and garlic and pout the brine over it.
If you want to repeat the recipe and add any of the optional ingredients then repeat and get creative! I did one jar with just the SSP’s and garlic, a second with red jalapeno peppers, carrots and spices and a third with carrots and dill. I have to say that my favorite was the plan a simple recipe.
Pickling recipes suggest leaving it in the refrigerator for 2 weeks before eating but I couldn’t wait that long; they are just too delicious. I was digging in with 24 hours and they were marvelous!
P.S. I love my friends!