Very Berry Paleo Vegan Ice Cream

 

Very Berry Paleo Vegan Ice Cream
 
Prep time
Total time
 
This ice cream recipe is very versitile and yummy! It's Dairy Free, Vegan, Paleo / Primal friend AND is no sugar added.
Author:
Serves: 1 serving
Ingredients
  • ⅓ cup coconut cream or ½ cup coconut milk
  • ⅔ cup water (or ½ cup water if using coconut milk)
  • 100g banana, frozen
  • 40g blueberries, frozen
  • 20g raspberries, frozen
  • 90g strawberries, frozen
  • ½ teaspoon vanilla extract
Equipment
  • A high speed blender like a Vitamix OR a decent food processor
Instructions
  1. Add your coconut cream (or milk) to your blender, add enough water to equal 1 cup of liquid. Add in the rest of your ingredients.
  2. Blend on medium speed using plunger if needed (or scrap the sides down if your blender doesn't use a plunger). If using a food processor, pulse several times, scraping down the sides as needed. Blend until creamy and smooth.
  3. Serve immediately or you can stick this in the freeze for 30 minutes to firm up more if desired.
Notes
I use Aroy-D brand coconut cream, if your brand is more solid, you might need to water it down more.

Don't want ice cream? That's okay, use fresh fruit or let the frozen fruit thaw and you'll have yourself an amazing tasting smoothie! Yummy!

Not sweet enough? Add a bit of stevia to sweeten it up.
Nutrition Information
Serving size: 1 recipe Calories: 300 Fat: 15 Saturated fat: 10 Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 41 Sugar: 23 Sodium: 22 Fiber: 7 Protein: 3 Cholesterol: 0
 

Whole Foods & Hyvee Grocery Haul – 02/07/2015

So this week’s grocery haul video is a combination of two places. Hyvee, a local store from the Midwest, as well as Whole Foods market. I spent like $110 dollars, not totally sure and I can’t list the stuff I bought because in the confusion of construction I lost the receipts! Oops, sorry!

Fruitarian Grocery Haul – 06/28/2012


(click on the image to enlarge, this is my actual receipt with personal stuff blocked out)

Today I went grocery shopping at walmart and got just a few items. As you know I’ve been doing a low fat high carb raw vegan challenge. This grocery haul reflects that. This will be my food for the week.

51 pounds of bananas (29 cents a pound)
14 pounds of peaches (99 cents a pound)
15 pounds of tomatoes (69 cents a pound)
a 15 pound watermelon (1.98)

In total, only cost me $32.96! Pretty cheap for one week huh. Yes I have leftover avocados from last week’s haul and I do have 3 large heads of lettuce in the fridge, however I’ll probably just eat what you see in the video.

Raw Chocolate Covered Banana

So we’ve given you a basic chocolate sauce recipe, but you need more ideas? How about a kid friendly activity that tastes yummy? Chocolate covered bananas. You can stick these in the freezer for an on the go, frozen treat, a great alternative to dairy ice cream!

Ingredients:

1 medium sized banana
1 tablespoon Raw Chocolate Sauce

Directions:

Peel 1 banana, cut into little pieces or snap in half and cover with 1 tablespoon chocolate sauce, or for big batches, dip bananas into bowl of chocolate. Put in freezer for 15 minutes to firm chocolate or put on sticks and freeze for an ice cream like treat. This is a fun activity to do with children that is very delicious! Definitely try it some time!

Prep time: 1-15 minutes Serves: 1
allergies: cocoa (cacao), coconut oil, honey***, banana
Raw friendly, and ***vegan friendly if you make chocolate sauce without honey

Amazing Bran Muffins

NOTE: This is an old recipe and I’m leaving it here for anyone that wants it. I however do not endorse the eating of milk, meat, or eggs.

These bran muffins are super moist, delicious, and easy to make. Did I mention this is a healthy breakfast idea? Serve a muffin for breakfast with a glass of juice and a piece of fruit.

Ingredients:

1 1/2 cup bran
1 cup approx. flour
1 cup milk
1 tablespoon REAL vanilla extract
1 1/2 t baking powder
1/2 t salt
1/3 cup packed brown sugar
1/3 cup regular sugar
1/4 cup oil
2 whole eggs

Optional Mix Ins:
1/2 cup of nuts, or dried fruits like cherries, strawberries, blueberries, or the traditional raisins

Optional Topping:

1/2 tablespoon coconut chips
1 tsp raw sugar

Directions:

Preheat your oven to 375 degrees.

In a bowl, mix your bran, milk, salt, eggs, sugar, baking powder, oil, and vanilla. Mix well, there should be no lumps. After you mix well, add in 1/2 cup flour and mix until incorporated. Add the rest of the flour little at a time until the mixture if very thick and gloopy.  This is a basic bran muffin recipe, if you want you can stop right here or you can add in fruit or nuts. Add in 1/2 cup of your choice of mix-ins. Mix until combined.

Spray muffin pans with cooking spray or line with muffin paper. Divide the batter evenly between twelve muffin tins. For that little extra something add coconut chips and/or raw sugar.

Bake at 375 degrees for 18-25 minutes or until golden brown and a toothpick inserted comes out clean.

Prep time: 5-10 minutes Cook time: 18-25 minutes Serves: 12 muffins (servings)
Allergies: Egg, Milk, Wheat

Nutrition: 1 muffin (12 servings)
156 kcal , 4g protein, 23g carbs, 6g fat
166mg sodium (11%) , 31mg cholesterol (10%), nearly no saturated fat, and transfat free