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

Ginger Ale- Freshly Brewed and Sugar Free

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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

Method:

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.

Assembly:

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!

 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.


I Like Me Some Lychee! An Ice Cream Dream!

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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:

Ice Cream:

lychee, diced watermelon, almond milk, chia seeds, mint leaves

Garnish-

mint leaves

watermelon shell

 

Snack Pack: Pretty Chia Chip Pudding!

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Woah! I will never look at pudding the same ever again. I remember growing up opening my lunch box to such excitement every time my mom would pack a Snack Pack pudding. Did you know that the Snack Pack had a cameo in the movie Billy Elliot- Adam Sandlers character tries his best to snatch up some creamy, sweet, yummy childlike goodness!. I know you know what I am talking about! Well I am 25 now and still (sustainably) brown paper bag my lunch for work each day and this pudding has been constant since I first made it a week or so ago. This literally is loaded with only wholesome awesome ingredients! Chia seeds are so damn good for that you would be doing yourself a disservice if you didn’t eat them on the daily. You really can eat this pudding with nothing but a smile inside and out! Yummy gluten free and vegan treats!

Benefits of Chia Seeds:

  • Perfect Egg replace- binds things together!
  • Loaded with fiber- help lower cholesterol and ride the body of toxins
  • Contains MINERALS- calcium, phosphorus, manganese and magnesium

What you need:

1 cup vanilla or chocolate almond milk (I used vanilla)

3 Tbs chia seeds

1/2 Tbs vanilla extract

1/2 cup blueberries (frozen or fresh)

2 medium strawberries

1/4 cup dark choc chips

1/2 Tbs agave

Method:

In a blender or food processor add the first two ingredients and blend until a uniform consistency appears. Then add the rest of the ingredients and blend until mixed well. If you want chunks of fruit then you can pulse a few times instead. Leave this in the refrigerator for 2-3 hours (If you can wait that long, its hard) then ENJOY! This is creamy, yummy, childlike goodness!

xoxo,

SSP