Vegan Vanilla Ice Cream

I was having a sweet craving this evening… actually it was going on all day and I was trying to come up with something I could make with what I had on hand. Finally, the idea for this hit me. And oh did it hit the spot… the tahini adds an extra smoothness to this so it’s even more like real ice cream than most frozen banana-based non-dairy ice creams. The vanilla extract and rapadura go so nicely together, creating that sweet, vanilla flavor.

Even if you eat dairy, it’s worth trying this for it’s own sake. Totally guilt-free desserts, I love ‘em! Try some of my other raw vegan ice cream recipe too.

Ingredients:
1 ripe banana
3 frozen bananas
1 tbsp tahini
1 tbsp rapadura sugar (or sweetener of your choice)
1 tbsp water
1 teas organic vanilla extract (or vanilla pod if you have it)

Instructions:
Peel the ripe banana and break it into pieces into blender. Add the tahini, rapadura, water and vanilla extract. Blend until smooth. Add the frozen bananas and blend again until smooth and creamy.

If you want this to be an all-raw dessert, be sure to use raw tahini. Often the ready made tahini is made from lightly toasted sesame seeds. I’ve had trouble finding raw tahini in New Zealand, but you can buy grinders and juicers with attachments that allow you to create your own. I love tahini so much, and it’s such a small part of most of my recipes that I just use the best organic tahini I can find, even though I’m trying to eat a mostly raw and living food diet.

Eat immediately!

Serves 2.

Kitchen tips: To cleanup I added about half a cup of water to the blender jug (no soap, just water) and blended on high until most of the remains had been ‘water blasted’ off the sides of the jug.

Zoe loves Vegan Vanilla Ice Cream

I poured this ‘vanilla banana milk’ into a bowl for my dogs and Zoe loved it! She lapped up every last drop and came to see if there was more of this yummy stuff left.

Zoe works hard, her day-job is in excavation. It’s hot, thirsty work. A cool, thirst-quenching treat like this is just the thing after a hard day’s work.

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Delicious Nut Milk

You can make a delicious, creamy non-dairy nut milk from raw cashews. They can be added directly to smoothies to make them creamier, or you can create this nut milk and use them in smoothies, on raw granola, or other dishes.

Cashews are quite soft and will blend well without soaking, but if you have problems digesting nuts you may want to pre-soak them for 6-12 hours and throw away the soak water before you proceed.

Ingredients:
1 cup raw cashews
3 cups water
1-2 T clear agave nectar, raw honey, yacon syrup or other sweetener
1 teas natural vanilla extract or 1/2 vanilla bean
2 pinches Celtic sea salt

Instructions:
Blend cashews, water, salt and sweetener on high until creamy.

If you don’t have a very powerful blender you might want to use soaked cashews and/or add only half the water to start, and when the cashews are well blended add the rest. If you have a powerful blender, like a Vita-mix it’s easy, just add all the ingredients and blend.

Depending on what you want to use the cashew milk for it may be fine as-is, but you can also strain it through a fine sieve or nut milk bag or piece of muslin to remove the fiber. Be sure to save the nut fiber to use in cookies and other recipes.

Cashew milk can be substituted where I have used almond or other nut milks in most of the recipes here.

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Almond Milk

This delicious, creamy almond milk is so satisfying that it was the key to my easy transition to being completely dairy-free. I’ve wanted to give up dairy for some time now, but the one challenge was my morning latte. This almond milk was so good it almost made me forget to add the coffee. It’s given me the key ingredient that’s allowed me to create non-dairy beverages that I like even more than cafe latte.

This almond milk is delicious by itself, in smoothies or on raw granola.

Ingredients:
3 cups water
1 cup  raw almonds, soaked 8-12 hours (3 hours at least)
1-2 T organic raw honey, or raw agave syrup
1/2 vanilla bean or 1 tsp natural vanilla extract
2 pinches Celtic or Himalayan sea salt

Instructions:

Soak the raw almonds for at least 3 hours, preferably overnight. Discard the soak water and rinse. Soaking almonds makes them much easier to digest and more nutritious by activating the enzymes and neutralizing an enzyme inhibitor that makes nuts hard to digest for some people.

Put almonds and water into blender and blend until smooth.

Straining Almond Milk

Strain through a fine mesh strainer or piece of muslin or muslin bag. If you’re using a strainer, stirring with a tablespoon in a spiral motion will help the almond milk to move through faster. If you’re using muslin gather up the ends and squeeze to press the milk through.

Save the almond pulp to use in other recipes such as raw cookies or porridge. Rinse out the blender, add the almond milk and the rest of the ingredients and blend thoroughly until frothy and creamy.

You can drink the almond milk as is, or use it in other recipes. It will keep in the fridge for a couple days.

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Raw Granola & Almond Milk

Raw food is so quick and easy to make, it’s the perfect thing for people who “don’t have the time to cook”. Well, here’s the perfect solution – don’t cook! Jennifer Cornbleet demonstrates how to make both Almond Milk and Raw Granola in under 8 minutes, real time. Okay, so she had to soak the nuts overnight, but that’s just being organized and takes maybe 2 minutes. And of course you have to wash up afterwards, but it’s not like you have to scrub a baking tray with cooked on granola! Have a look at this video and see how easy it is.

Here’s my recipe for how to make almond milk.

Here are the instructions for the raw granola using soaked nuts and seeds and dried fruit. Use equal amounts of each ingredient.
Ingredients:

Almonds
Sunflower seeds
Walnuts
Raisins (or dried figs or dates)
Pinch of salt
Dash of cinnamon

Soak nuts and seeds in one container the night before you want to have your granola. Rinse and drain the next morning. Any type of raw nuts or seed you like can be used.

Add all ingredients to food processor. Process until it resembles a granola-like consistency.

You can eat this right away or store it in your refrigerator for up to 3 days. Top with fresh fruit such as blueberries, sliced banana, or pineapple.

Serve with almond milk.

Raw food author and chef Jennifer Cornbleet shows you how to make a quick and delicious gluten-free raw granola, which is then topped with raw almond milk. From her DVD, Raw Food Made Easy . Produced by Larry Cook. Distributed by Tubemogul.

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Wholemeal Bread

If you have a bread machine there is no excuse to not make your own homemade bread. It’s easy, and if you follow this recipe, you’ll end up with a beautiful light-textured wholemeal loaf that’s also a great source of fiber.

You may have to slice it yourself, but you can’t find anything in the stores like this. It’s great for sandwiches or toasted.

It keeps well too, even without the preservatives that most store-bought bread has. I’ve left mine out for 3 days, and it’s still moist and delicious.

Ingredients:
3 teas dry active yeast
1-1/2 cup warm water
2 teas brown, raw or rapadura sugar
1 teas salt
1 T oil
2 T gluten flour
3 cups wholemeal flour
1/4 cup oat bran (if you don’t have oat bran use wholemeal flour instead)

Instructions:
Measure all the ingredients into the bread maker, in the order listed or according to your bread maker’s instructions.

Set the bread maker to the whole wheat cycle, with a medium crust and press start. Note the time in the display window and just make sure you are there to take the bread out when it’s finished.

Baker’s Notes:
My favorite way to eat this is toasted, with butter and honey, or homemade plum jam with apple and cinnamon. As an accompaniment to soups it’s beautiful just toasted with butter or avocado.

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Banana Mocha Non-Milk Shake

I created this as a non-dairy alternative to my former favorite, espresso milkshakes. Now, I may be biased, but I’d say espresso milkshakes pale in comparison to this baby! This is a favorite afternoon pick-up drink in my house.

I also find this satisfies my sweet cravings, and is a lot healthier than having a chocolate bar.

Ingredients

1 cup brewed espresso
1 cup rice milk, soy milk, or nut milk
4 medium frozen bananas
1 T cacao nibs, cacao powder, carob powder
1 teaspoon raw agave syrup
1/2 teaspoon natural vanilla essence
generous shake of ground cinnamon

Instructions:

Brew the espresso ahead of time and allow it to cool down. I usually make it in the morning and put it in the fridge until afternoon when I make my shake.

Break or cut the frozen bananas into several pieces. You may have to experiment to see just what size your blender can handle.

Put the banana pieces into the blender and add all the other ingredients. Blend until smooth. Serve.

Makes 4 servings

Banana Mocha Non-Milk Shake

Where to Find High Quality Ingredients:

• Cacao Nibs 16oz. (Peeled, Raw/Organic)
• Cacao (Chocolate) Powder 16 oz. (raw, organic)
• Cacao Beans (Raw, Organic) 16oz.
• Agave (Amber) Nectar 16 oz
• Agave (Dark) Nectar 16 oz
• "Real Raw" Organic Agave Nectar (Platinum), 13.25oz

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Banana Blueberry Ice Dream

I was craving something sweet at night, but I wanted to stay on my raw food diet because I feel so much better on it. Fortunately I’d put some bananas in the freezer a couple of days earlier so whipping up this cold, creamy dessert took a matter of minutes and was a big hit. Even the dogs loved licking the bowl! One of the things I love most about a raw food diet is that you get to eat such satisfying desserts and you don’t have to feel bad… in mind or body. There are few things that are as simple, quick and easy to make as a raw vegan ice cream recipe, so these are a good way to introduce kids to raw foods and preparing them.

Ingredients:
1 ripe banana
3 frozen bananas
1-2 handfuls of blueberries (fresh or frozen)
1/2 teas natural vanilla essence
Raw Agave syrup to drizzle on top (optional)

Instructions:

1. Break the un-frozen banana into roughly quarters and put into blender.
2. Break or cut the frozen bananas into roughly quarters (smaller chunks if you have a whimpy blender) and put into blender.
3. Add blueberries and vanilla essence to blender.
4. Blend on the lowest speed until creamy. If you have a ‘pulse’ function you can use that until the frozen banana chunks have been broken up.
5. Spoon into serving bowls and drizzle with agave syrup to taste.

Makes 2-3 servings

Tip:
To freeze bananas, peel firm but ripe bananas and put them whole into a plastic ziplock bag. Seal the bag most of the way, then squeeze as much air out of the bag as you can and finish sealing the bag. This helps to prevent ice crystals from forming. Pop them in the freezer and that’s it. Once frozen they are ready to use when you want and besides making a delicious, guilt-free ice dreamy dessert they are great for adding to smoothies.

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Healthy Zucchini Muffin Recipe

Ingredients:
3 eggs
1 cup vegetable oil
1 cup soft brown sugar
3 cups grated zucchini
2 teas vanilla
1-1/2 cup wholemeal flour
1-1/2 cup all-purpose flour
1 teas salt
1 teas baking soda
1 teas baking powder
1 T ground cinnamon
1/2 cup chopped walnuts or pecans (optional)

Instructions:
Beat eggs until light and foamy; add vegetable oil, sugar, zucchini and vanilla. Mix lightly but blend thoroughly.

Mix together the remaining dry ingredients, except nuts until they are thoroughly blended.

Add the dry ingredients to the first mixture, stir just enough to blend everything together. Stir in walnuts.

Spoon the batter into lightly oiled muffin tins, filling 3/4 of the muffin cup. Bake at 175C (325F) for about 20 minutes or until done. To check if they are done, insert a clean toothpick, skewer or wooden matchstick into the center of a muffin. If it comes out clean, they’re done.

Healthy Zucchini Muffin Recipe

Cool and serve. Can be refrigerated for a few days (the flavor seems even nicer the next day), eaten warm from the oven, or wrap and freeze them.

Makes 24 small muffins.

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Crock Pot Chickpeas

Chickpeas are arguably the most delicious and versatile of all the legume family. They have enormous health benefits too.

Using a crock pot is simply the easiest way to cook chickpeas (garbanzo beans), but the main reason I cook my chickpeas in a slow cooker is that they come out so beautifully tender. Once you’ve had chickpeas cooked this way you won’t want to go back to canned chickpeas from the supermarket.

Ingredients:
2 cups dried chickpeas
6 cups water
1 teas salt

Instructions:

Cooking Dried Chickpeas

Rinse and drain chickpeas in cold water. Pick out any stones and dark brown chickpeas.

Put drained chickpeas into your crock pot. Add water and salt.

Cook on High for 2-3 hours or until soft. Depending on your tastes and what you are going to use them for you can remove when slightly firm or cook until they are very soft.

When done, carefully pour into a colander, being careful to use oven mitts to handle the crock – it will be hot. Drain and rinse well.

Chickpeas will keep for about 2 days in the fridge. They will keep longer if made into hummus. They also freeze quite well.

Freezing chickpeas:
To freeze chickpeas rinse and drain them thoroughly. Leave to drain well for about 15 minutes. Spread chickpeas onto a baking tray, making sure they don’t touch one another. Put into freezer. When frozen, you can transfer the chickpeas to a freezer bag or plastic container for more permanent storage.

Related products you might be interested in:

• Crockpots
• Fresh from the Vegetarian Slow Cooker: 200 Recipes for Healthy and Hearty One-Pot Meals That Are Ready When You Are

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Cheesy Egg Muffins with Mushroom, Courgette, & Spinach

I’ve been waiting and waiting, but our chickens aren’t laying much at the moment – either that or they’ve set up yet another secret nest for us to discover (either that or someone will come back with a bunch of chicks in a few weeks). We went to the local vegie shop yesterday and I got a tray of free range eggs, in anticipation of making this recipe. Well, today was the day! Let me tell you, they don’t disappoint!

Here’s my version of these delicious egg muffins…

Ingredients:
6 eggs
2 T water
1 teas Herbamare ® Herb Seasoning Salt
1 medium courgette, deseeded
3-4 large spinach leaves
1 large mushroom
1 cup finely grated cheese (approx)
12 cup silicone muffin tray

Instructions:
Preheat oven to 375F/190C. Spray muffin tray with olive oil spray.

How to deseed a courgette

Deseed the courgette. This is a trick I learned from Suzi who writes The Cook’s Cupboard, I love courgette raw but I didn’t fancy cooked courgette much until I tasted it prepared this way. You know how the seeds and the bit in the center goes all mushy and tastes a bit sour? That’s the part I didn’t like. Here’s how you avoid it. Cut the courgette in quarters lengthwise. Draw a paring knife down the length of each quarter, slicing off the ridge of seeds. You don’t have to get all the seeds, just slice off about the first 5mm (1/4 inch) and that should be enough. Make adjustments if you have really big seeds.

Cut the quarters of courgette into thin slices. Finely dice the spinach and mushroom.

Distribute the vegetables evenly into the muffin cups. Add grated cheese into each muffin cups. You want to aim to just about fill the muffin cups slightly below the top.

In a 2-cup measuring cup with pour spout, break the eggs, add the herb salt and 2 T water. Beat well.

Egg Muffins Ready to Cook

Carefully pour the egg mixture into the muffin tins, until it nearly fills each cup. It may look like there’s not going to be enough room for the egg, but don’t worry it will flow into all the spaces between the other ingredients.

Put into the oven with plenty of room above them, the muffins will rise up out of the cups while cooking. Bake for 25-35 minutes, until golden brown. The muffins will drop down to the size of the muffin cups when you take them out.

These cheesy vegetable egg muffins are delicious eaten warm or cold. Kalyn says they freeze well too, just wait until they cool, put them in bags and pop them into your freezer.

Makes 12 muffins.

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