Author: Sharon

🍠🍫🍦 Sweet Potato Chocolate Ice Cream

🧾 INGREDIENTS
• 1 cup cooked sweet potato 🍠
• 2 tablespoons cocoa powder 🍫
• ½ cup plant milk 🥛
• 1–2 tablespoons sweetner (like honey) 🍯

👨‍🍳 PREPARATION
1. Add the cooked sweet potato to a blender.
2. Add the cocoa powder, milk, and honey.
3. Blend until smooth and creamy.
4. Pour the mixture into a container.
5. Freeze for 1–2 hours until thick.
6. Scoop and serve.
Thick, creamy, naturally sweet, and packed with rich chocolate flavor. A surprisingly delicious frozen treat with a smooth, dessert-like texture in every scoop. ✨🍫🍠

Stop Buying Ranch Dressing 😳🥗

Ingredients:
1 cup [plant based] Greek yogurt (240 g)*
1/2 tsp garlic powder
2 tsp Dill SEED (essential, different than dill weed)
2 tsp Dill WEED
1 tbsp fresh parsley, finely
chopped
1 tbsp fresh chives, finely
chopped
1 tbsp lemon juice (15 ml)
1/4 tsp sea salt
1/4 tsp black pepper
1/4 tsp onion powder

  • If too thin, add some cooked & cooled Yukon gold potato

Preparation:
1. Add yogurt to a mixing bowl.
2. Add the garlic powder, dills,
parsley, chives, lemon juice, sea
salt, black pepper, and onion
powder.
3. Stir until everything is evenly
combined.
4. Refrigerate for 15-30 minutes to
allow the flavors to develop.
5. Serve as a dip, spread, or
dressing.

June 25, 2026 of Low-SOS Vegan Plan

(This blog began 3/15/2015)

MEDITATION:
* No Greater Love podcast
* The Fourfold Gospel– by A.B. Simpson

EXERCISE:
* Jog 5k outdoors
* Lift biceps, triceps, shoulders @ gym
* Powerwalk 20 minutes outdoors

WATER:
(2) × (32) = 64 oz (+)

EATS:
* Heritage Flakes, oats, almond milk, fresh plums & few apricots
* chopped Mediterranean salad, pinto & rice burrito, bbq black beans (bought some @ taco shop, then mixed w/ can of organic low sodium @ home)
* salt-free pistachios & some peanuts (shared w/ crow family @ park)
* cucumber, carrot, avocado sushi & arugula, jicima salad w/ rice vinegar, plain sparkling water w/ shot of soft XL-drink

… SUN HAS SET …

* plain air-popped popcorn w/ few XL-sweet kernels added

Cmmt: XL indicates uncommonly excessive food, and wautéed means water-sautéed

Spinach & Artichoke Dip

INGREDIENTS
1 cauliflower
350g* (1 1/2 cup) silken tofu
1 tsp garlic salt
1/2 cup soy milk
1 tbsp onion powder
1/4 cup nutritional yeast
2 tbsp tapioca starch (optional to make it stretchy)
Juice of a lemon
1 onion
4 cloves of garlic
400g (1 3/4 cups) artichoke hearts,
2-3 cups spinach

[* 350g is very close to a standard 12 oz block of tofu or slightly more than half of a standard 16 oz (1 lb) block.]


For the oil free Chips:
1 wholewheat oil free wrap
Squeeze of lemon juice
Pinch of garlic salt
Pinch of smoked paprika

METHOD
1. Boil that cauliflower and then blend it with the silken tofu. garlic salt, soy milk, onion powder, nutritional yeast, tapioca starch and lemon juice until smooth & creamy.

2. Add a diced onion, minced garlic, chopped artichoke hearts and spinach to a pan and water sauté
until the onions are translucent.

3. Add in the creamy cauliflower sauce and let it thicken for 5 minutes. Stirring consistently.

4. For the chips – slice your oil free wrap into chip shapes and sprinkle with lemon juice, garlic salt and smoked paprika. Pop in the oven or air fryer for 5-10 minutes at 180°C (350°F) or until crispy.

5. Enjoy your veggie-packed dip with crudités [veggies] and chips!