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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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

 

The End of Citrus Season Tribute: Avocado & Grapefruit Dreams

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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

Method:

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!

xoxo,

SSP