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

Blueberry Bliss! Mini Muffins

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These are kind of awesome! Vegan, gluten free and a little extra punch of protein, you’re welcome! I am a massive blueberry fan; not only are they exceptionally good for you, any way you eat them they are delicious. Toss them into some baked goodness and prepare yourself for some bliss. These little muffins are, as I am writing this, all gone. Yup! All 12 of them didn’t even last for 48 hours of existence. I brought them to work to share and well, now they are gone! It all started on Friday afternoon when I was in Whole Foods. For some beautiful, unexplained reason they were selling a pint of ORGANIC blueberries for $1.99. I bought 5 pints (5 is my lucky #) and made 3 blue-tastic recipes this weekend which I will of course all feature right here on the blog SO STAY TUNED!

Benefits of Blueberries

  • Antioxidant power house to build your immunity and slow aging- Vitamin A, C, E, copper, zinc, B complex, iron
  • Cancer Fighter– KARATE CHOP
  • Memory boosting benefits- Say hello to neurocognitive function as you age!

Recipe: Blueberry Blissed Protein Mini Muffins (makes 12 mini muffins) inspired by THIS recipe

What you need:

  • 1 cup gluten free flour- I used brown rice
  • 1/2 cup- vegan protein powder- I used Warrior Foods: aka the best!
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 5-6 Tbsp sweetener- Agave, honey, brown sugar or 1/2 packet stevia (your choice)
  • 2 flax eggs (1 egg= 1/2 Tsp flaxseed meal + 1 Tbsp water)
  • 2 Tbsp EVOO or melted vegan butter (like Earth Balance)
  • 6 Tbsp vanilla almond milk (unsweetened is fine)
  • 1 tsp vanilla extract
  • 3/4 cup blueberries

Method

Preheat the oven to 350 degrees F and grease your mini muffin tin. Prepare your flax eggs in a cup and set side to mix. In a medium size bowl combine all your dry ingredients (including the dry sweeteners if using sugar or stevia). Otherwise, combine all the wet ingredients in the cup used for the flax eggs and whisk together. Work your wet ingredients into the dry and combine well until a dough forms. Fold in the blueberries. Put about a Tbsp of dough into each mini muffin tin and bake in the oven for 11-13 minuets. Check them with a tooth pick to make sure they are dry through out before removing. Place on a paper towel or cookie rack to cool. Then find your bliss: dive into these beautiful sweet muffins! (like I said, your welcome)!

xoxo,

SSP

FIG-tastic Chewy Cookie Bar

Fig Newtonphoto-2image-3image-4photo-3image-2This is a raw and vegan interpretation of the classic Fig Newton, which dates back to 1891, that I happily renamed the Fig-tastic Chewy Cookie Bar! It is also gluten free, kiddos! The Fig Newton is hands down my moms favorite cookie but I never fully understood why until I made these! HOLY COW they are delicious and positively bursting with health benefits! Also, being the adventurous cook that I am, I added some dried apricots to the mix up as well (good idea)!  Feel free to get creative with the dried fruit my friends, this would be a hard recipe to mess up. Photographing these proved to be a challenge because I couldn’t stop eating them…

Benefits of Figs:

  • High in potassium – which helps lower cholesterol
  • High in dietary fiber- good for weight management and digestion
  • Good source of calcium- bone density. KAPOW!

Recipe: FIG-tastic Chewy Cookie Bar – aka the Fig Newton

What you need:

Dough:

1 cup raw walnuts

1/2 cup raw cashews

1/4 tspn cinnamon

1-2 tbsp raw honey or agave nectar

1-2 tspn water

Filling:

1 cup dried figs- soaked in water to soften

1/2 cup dried apricots- soaked in water to soften

1/2-1 tbls water

Method:
Combine the walnuts, cashews and cinnamon in the bowl of your food processor and grind until it resembles a meal. Add the honey or agave and process until it is well combined and crumbly. Then add 1tspn of water at a time until a ball of dough forms in the processor. If you add to much water, simply add more nuts. Remove the dough and form into a ball and roll out on a piece of parchment paper. Place in the freeze to stiffen. Clean out your processor and add the soaked figs and water. Process until a paste forms. Remove dough from freezer and spread the paste over the surface evenly. Roll up like a cinnamon roll/ pinwheel or completely in half to form a classic looking Fig Newton. Cut the cookies appropriately and store in an air tight container in the refrigerator.
xoxo,
SSP