Coconut Ice Cream with Maca, Tahini, Cacao Nib Swirl

Heaven in a bowl, the perfect almost-Summer treat.

Coconut Ice Cream with Maca, Tahini, Cacao Nib Swirl

Ingredients:

1 can full fat coconut milk

6 Tbsp maca (raw or roasted)

6 Tbsp cacao nibs

6 Tbsp tahini (raw or roasted)

Pour coconut milk into ice cream maker and process according to ice cream maker directions. Swirl remaining ingredients into completed ice cream.

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Filed under coconut, Dessert, Recipes

Sweet and Spice Green Juice

My favorite item at the Farmers Market this year has been pea shoots and it turns out they make a delightful green juice! Paired with jicama and ginger this juice is slightly sweet and as spicy as you want it.

Sweet and Spice Green Juice

Ingredients:

2 jicamas

1 bunch of pea shoots

one lemon, peeled

1 large chunk of ginger

Juice.

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Filed under juicing

Spicy Black Bean Spread

My dietary experiments have gone through multiple evolutions, taking twists and turns here and there, juice fasting, cleansing, branching out to try things I’ve never had before, and going through stretches of just not caring. I grew up vegetarian and some things that I really missed when I got into a simpler,  cleaner way of eating were beans and tofu. So after several years of cleansing and leaving them out I started eating them again for a period…and it was alright. I don’t digest them well and they weigh me down after awhile but I can’t say I won’t ever eat them again. I’m currently avoiding them because fussing with digestive upset isn’t of interest to me and greeeeeeens and green juice are way higher on my list of things that make me feel good.

randall green juice

However, my wifey made a special request and cooking for her is one of my favorite things on the planet. I basically threw this together with ingredients we had lying around and it was a huge hit. In cases like this I always have to ask Is it good? Like blog-worthy good?” – and this one got the go ahead. Brit likes spreads  like this for sandwiches, wraps, and pitas and today used a portion as dipping sauce for home baked potato wedges.

Spicy Black Bean Spread

Ingredients:

1 can black beans, drained

1 handful of cilantro

1 clove garlic

juice of 1 lemon

sea salt and cayenne, to taste

Blend to desired consistency.

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Filed under Recipes, transitional recipes

Garlic Cilantro Savory Green Smoothie

I’ve become such a lazy blogger in the last few weeks. I definitely may have burnt myself out after the frequent juice feast posting. I’ve been playing again with a low sugar way of eating and am currently loving it! Ever since I started making savory jicama juices during the juice feast I dreamed of blending in an avocado for a creamy soup. Well the dream has finally been realized and the result was fabulous! I had a jar of this creamy goodness for lunch yesterday but I’m thinking it would also be great chilled as a side soup to a crispy dinner salad!

Garlic Cilantro Savory Green Smoothie

Ingredients:

2 jicamas

1 bunch cilantro

1 lemon, peeled

2 cloves garlic

1 ripe avocado

Run jicama, cilantro and lemon through the juicer and blend with garlic and avocado until creamy. 

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Filed under Avocado Based, juicing

Raw Cilantro Corn Spread

I whipped up with this yummy dip last night just based on what we had in the fridge, it’s lightly creamy and perfect for Spring! Britney spread some in her veggie burger pita pocket and I tossed mine with steamed broccoli. I imagine you could go all sorts of directions with it- it’s great on it’s own but it would be equally as tasty over zucchini pasta or spaghetti squash, spread on a sandwich or used as a dip for veggies.

Raw Cilantro Corn Dip

Ingredients:

fresh corn from 2 cobs

2 Tbsp raw tahini

juice of one lemon

handful of cilantro

half a zucchini

2 cloves garlic

pinch of cayenne and sea salt (optional)

Blend until creamy.

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Filed under 80/10/10, nuts and seeds, Recipes

Vegan Sweet Potato Enchiladas

Sweet Potato Enchiladas

My meals tend to stay pretty simple most of the time but I still have fun cooking fancier things for my ladyfriend. I had a few scoops of the enchilada filling tonight in my dish tonight and it was incredibly flavorful delicious, even with no cheese or oil! I’m thinking of trying an all veggie version of this with strips of zucchini to replace the denser corn tortillas but in the meantime, here is a hearty version of this delectable enchilada dinner.

Ingredients:

1 package sprouted corn tortillas

veggie broth

1 tsp onion powder

1 tsp garlic powder

3 medium sweet potatoes

1 roasted red pepper

1 4 oz can diced hatch chiles

1 jar Frontera enchilada sauce

cilantro (optional)

avocado chunks (optional)

Peel and chop sweet potatoes. Add to a large pot, cover with veggie broth, toss in garlic and onion powder and cook until soft. In a baking dish, layer in corn tortillas, sweet potato mash, chiles, peppers, and enchilada sauce a couple of times. Bake at 350 until warmed all the way through. Top with cilantro and avocado (optional).

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Filed under 80/10/10, Potatoes, Squashes, and Starchy Things, Recipes

Jalapeño Thyme Cashew Cream

I haven’t ventured into nut/seed territory since ending my juice feast- avocados have been plentiful but nuts still seem a bit dense. That being said I still have ridiculous amounts of fun creating things for Britney, especially when they result in the phrase “you’ve cured me of cheese!!” – yes, that actually happened. This particular batch of cashew cream was spread on thin slices of eggplant with a homemade marinara and baked ’til the apartment smelled like a pizza factory. It would also be wonderful over zucchini noodles or wherever you would use a creamy cheese spread.

Jalapeno Thyme Cashew Cream

Ingredients:

1 cup raw cashews, soaked

juice of one lemon

sliver of jalapeño (up to you, depending on how hot you like it)

1 Tbsp fresh thyme leaves

Blend in a high speed blender until perfectly creamy, adding water to assist if needed.

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Filed under nuts and seeds, Recipes