Vegan Vanilla Ice Cream!

*Sorry, still no ability to upload pictures. Any suggestions are welcomed- to upload to a new server, or??

This is the first time I'll be making vanilla ice cream with the cashew cream... and I'm very excited about that.  For years, I made the vanilla with soy milk and creamer, but since I rarely use soy, and the cashew cream has made EXCELLENT ice cream- the time has come!

Vegan Vanilla Ice Cream

2 C cashew cream, or almond, rice, or coconut milk

1/4 C organic evaporated cane juice, or raw agave

2 TBL vanilla extract

1 TBL raw honey (optional)

1 tsp sea salt

Blend in a blender.  Allow to cool in the fridge for at least an hour, or overnight is better.  Process in your ice cream maker.   I love my Cuisinart Ice Cream Maker! 

*GAME CHANGER: how to make cashew cream,click HERE!

*I made a simple syrup to make the vanilla ice cream.  Makes it easier to incorporate the sugar, as I used the evaporated cane crystals today. Organic evaporated cane juice is just that, the juice of sugar cane in it's whole, natural state. Only the water is removed. As a whole food it still retains its vitamins and minerals. It also retains its natural balance of sucrose, glucose, and fructose instead of being straight sucrose. Choosing organic, makes it void of the chemical processing, and pesticides.

*If you use the raw agave, and the cashew cream, it is a raw dessert! 

*Debate on whether agave is a healthier sweetener option.  I strongly believe, organic raw agave is a healthier option then all sweeteners, except honey.  However, honey is more difficult to replace in recipes, and has a stonger flavor. Agave is has a low glycemic index, and is sweeter than sugar. I love it for cooking, baking, and anywhere sugar is required. 

*I intentionally used vanilla bean seeds from my homemade vanilla extract!  It looks so pretty with the black flecks of vanilla!

*You combine milks to make any ice cream flavor.  I like cashew cream, and coconut milk, as they have a higher fat content- which creates a mouth feel closer to that of real cream ice creams!

*The vanilla extract I make myself, has no added sweetener like sugar, or corn syrup.  So, it is stronger,with more alcohol content.  The alcohol helps to create a creamier, more easily scoop able  ice cream.  If you use a traditional vanilla, add a TBL of vodka.

*The honey is optional, but I like added complexity to the sweetness.  Also, honey keeps the ice cream softer for scooping.

*Why salt in ice cream?  It's not the salty/sweet deal, it actually enhances the sweet, and the flavor of any ice cream!

Enjoy!
Yours in health,
Natalie

Crock Pot Creamy Gingered Carrot Soup

It's that time of year again... it's almost fall, the cooler weather inspired me to make a crock pot soup!  Who doesn't love the crock pot?  It's my favorite kitchen appliance bar none!  I love easy, quick prep, with the slow, all day  cooked flavor of the crock pot!  I was craving a warm, Autumnal type soup, but had to wing it with what I had on hand... starting with a bag of carrots.
It turned out fantastic!   I love the sweet of the carrots and honey, with the salty, spicy, and bit of heat.  I did use measurements, because I usually wing it- but thought I would share, as Mrs. H requested I do so, after posting on Facebook, that I was making it!  This is for you Mrs. H:)

Crock Pot Creamy Gingered Carrot Soup

1- 2lbs bag of baby carrots (or 2lbs of carrots, washed and cut in chunks)


5 C water (or vegetable stock, or even organic chicken stock)

5 tsp. of organic vegetable base* ( I like Organic Better Than Boullion)

 *use only if using water as your base



2 lg onions coursely chopped

2 garlic cloves chopped or pressed

1 Tbl crushed ginger (fresh or* jarred)

All dumped right into the crock! EASY!



(*I like The Ginger People Organic)



1 tsp sea salt



1 tsp pepper (I used peppercorns)



1 bay leaf

1- 3 tsp hot sauce (I used Siracha sauce)


1- 3 tsp raw honey


1 C cashew cream (or soy cream, or coconut milk)


Put the the first 9 ingredients into the crock. (The honey and cream will be added later.)  Put on low, and cook for approx. 8 hours on low.  After cooking time remove the bay leaf and blend.  I used an immersion blender, which is really a must have for blended soups.  If you don't have one, blend in batches in your blender. (Be careful when blending hot foods in a blender- keep the top slightly ajar, and top with a towel.) Once blended, add the cream and the honey, and put on high for about 10 minutes, just to heat through.  Taste- add more honey of you like it sweeter, or add more hot sauce if you like a bit more heat!  As with any soups, you really can adjust ingredients to your tastes. You could add curry powder, use the coconut milk, and use soy sauce in lieu of salt, and have something more Thai/Indian.  You could omit the garlic, and use pumpkin spice for a more Autumn flavor.  Whatever you enjoy!

This certainly can be made anytime of the year... and makes a delicious cold soup in the summer!

I hope you make this simple, and nutritious soup!
Yours in health,
Natalie

Vegan Strawberry Ice Cream

Happy May Day friends!  What a nice way to celebrate... well, anything with this delicious ice cream!  Spring is here, and with that, soon will be berries galore...

I scream, you scream, we all scream for ice cream!  Here 's a wonderful recipe for homemade strawberry ice cream!  This one is my niece's favorite ice cream, of any sort, dairy or otherwise- so this one's for you Audrey!

Vegan Strawberry Ice Cream

1 1/2 pounds strawberries (fresh or frozen)

2 cups cashew cream, rice , almond, or coconut milk

1/2 cup organic evaporated cane juice, or raw agave syrup

1 TBL raw honey

1 TBL vanilla extract, kirsch liquor, or orange liquor (optional)


1/2 tsp fine sea salt

If strawberries are fresh (that is preferable) rinse and hull.  Toss strawberries with the sweeteners, and put aside to macerate for up to an hour.  That step is optional, but makes a better strawberry flavor!! 

Next, put all ingredients into the blender, or use a immersion blender and blend until smooth.  Put into the fridge to fully cool, for at least an hour.

Use your ice cream maker as directed.  My Krups recommends about 25 minutes. 

*The cashew cream renders the creamiest, most like dairy custard ice cream, because of the fat content. Using the cashew cream, and raw agave, makes this a raw dessert.  A great combo, is half rice milk, with half coconut milk.
*The vanilla extract, kirsch liquor or orange liquor lend a depth of flavor, and the alcohol content helps to keep the ice cream scoop able after freezing in the freezer.
*The honey also adds a complexity to the sweetness of the ice cream, while also helping to keep the ice cream softer after freezing.
*If you omit the alcohol and/or the honey, allow plenty of time to defrost before scooping after it's been put in the freezer!

I hope you, and your family enjoy this excellent treat, as much as we do!
Yours in health,
Natalie

Vegan Creamed Spinach

Creamed spinach without the cream?  What's up with that?  I love me some creamed spinach.  I have often dreamed of the creamed spinach from Boston Market!!  Creamed spinach is one of my all time favorite side dishes... however, with many of my traditional favs, I would feel ill every time I ate it.  The butter, the dairy cream, the wheat flour, all didn't agree with me... or my family, and in regards to nutritionally, for the human race.  That my friends, is a whole different subject.

So again, the dilemma- how to have what I love without the boo-boo stuff.  Well, after honing my recipe after making it many a time, came up with a great copy-cat recipe!  If you love creamed spinach, this recipe is for you!

Creamed Spinach, minus the cream


1 lb.  frozen chopped spinach (defrosted)

 large white onion, chopped finely

2 garlic cloves (pressed, grated, or finely chopped)

1 cup cashew cream( you can substitute coconut milk, or almond milk)

1 TBL flour ( I use gluten free flour)

4 TBL Earth Balance spread  ( you can substitute olive oil, or 2 TBL  unrefined coconut oil)

1/4 tsp nutmeg
 
1/2 to 1 teaspoon sea salt

Saute the onion and garlic in the earth balance over medium heat,  until soft and translucent.  Add the flour, and cook until bubbly, 2- 3 minutes, whisking constantly. Add the cream a little at a time whisking constantly.  Cook until it is a creamy consistency. (Longer for the coconut milk or almond milk).   Add spinach, and cook 2 - 3 minutes.  Add nutmeg and salt, stir well.  Voila!

If using cashew cream, add a little water to the cream, to make it a bit more like the alternative milks.

You will find it hard to believe this isn't the real stuff.  Especially when using the cashew cream!  This is good, and good for you!

Enjoy!
Yours in health,
Natalie

Cashew Cream



The game changer for me, in non-dairy cooking, is CASHEW CREAM!!  This life changing food-stuff, easily made at home, is the closest thing BY FAR, to heavy cream!  It's lucious, creamy goodness, has of the YUM, with none of the YUCK!  Using raw cashews, and soaking them overnight, then blending, makes a delicious 'cream' for ANYTHING, and ANY recipe you would use cream, or milk!!



Trader Joe's has the cheapest raw cashews.



I've used this with great success in so many recipes, so many applications.  I've used this in green bean casserole, I've used it in creamed spinach, I've used it to make countless ice creams- which mimic dairy ice cream so beautifully!!

I saw Chef Tal Ronnen on the Oprah Show, teaching this recipe.  It honestly changed my life.

You will thank me for this!

 Chef Tal Ronnen you are a genious! Click here for the  Cashew Cream Recipe!!

Yours in health,

Natalie

Decadant Chocolate Coconut Milk Ice Cream!

This is a luscious, decadent, indulgence!  It is rich, creamy, and oh, so chocolaty, that will please even the most skeptical.  I choose coconut milk for ice creams, ( most often) as they have the closest 'mouth feel' to dairy ice cream.  This is due to it's high fat content- however, this is a healthy fat.  Let's clear up the 20 year misinformation that coconut oil and/or fat  is unhealthy, it is the contrary, it is very healthy!!

Making your own ice cream is so easy!  My Cuisinart Ice Cream Maker is one of my best investments in the kitchen- I love it!  At around $50.00, it has well paid for itself years ago!  At around $5 a pint for non-dairy ice creams, it is much more reasonable to make your own!  I watch for coconut milk to go on sale, and stock up!  Most recently, I found coconut milk, the Whole Foods 365 brand for only $1 a can!  Wha?  Yep, $1 a can, score!


Decadent Chocolate Coconut Milk Ice Cream

2 cans of coconut milk (or cashew cream, or other nut milks)

2/3 C of unsweetened cocoa powder

3/4 C organic sugar (or agave)
1 TBL vanilla extract
1 tsp sea salt
1/4 tsp xanthan gum (optional)




Blend in a blender, then cool in the fridge for an hour. ( It is excellent just like this, a sort-of mousse.)  Pour into your frozen ice cream maker bowl, and use your maker as directed.  Mine is for 25 minutes or so.  It will turn out like soft serve, and is fantastic!  You can freeze in an air tight container for a harder ice cream. 
This has an intense chocolate flavor- you can use less cocoa powder for a milder chocolate flavor.
Welcome to heaven my friend.

Enjoy!

Yours in health,
Natalie