Category: Recipes I Have Tried

https://youtu.be/jtSdkhQP2TU?si=aAUDroFaRvcTihwe

Ingredients🍦

1 can chickpeas, drained

1 cup dates, pitted (about 6 Medjool dates)

1 ½ cup soy milk, oat milk or any other plant-based milk

½ cup peanut butter, or other nut and seed butters (may experiment with defatted choco-peanut butter POWDER)

6 oz (170 g) dairy free chocolate (try a dark 70% chocolate, sugar-free – sweetened with dates)

The best plant-based ice cream!

We tried all dairy-free ice cream recipes out there. 

* Nicecream: nice if you like bananas

* Coconut: strong coconut flavor,

* Cashews: super expensive and fatty, and we didn’t like the consistency of most of these.

But we also didn’t want to use an ice cream maker.

We wanted an easy and quick recipe that is plant-based, high in protein, healthy, sugar-free, low in fat, oil-free, gluten-free, and tastes better than any dairy-based ice cream.

It seemed impossible but we did it.

This is probably the most advanced ice cream as it’s pretty healthy (check our whole food plant-based ingredients) and it doesn’t melt as fast as regular ice cream thus more time to enjoy it!

This is the best lowfat vegan ice cream EVER! My modifications to the video recipe follow:

• 1 cup cooked yellow (or white) meat sweet potato *OR* use same amount of bananas *OR* use both!
• 1 1/4 C non-dairy milk, I use homemade lowfat (diluted 1:5 ratio w/ water) almond milk  [I really do not measure carefully. MY GOAL IS TO GET A THICK MILK-SHAKE TYPE CONSISTENCY IN MY BLENDER BEFORE FREEZING.]
• 1/4 cup (or less!) soaked cashew pieces
• few pre-soaked deglet or medjool dates
• 2 tbsp oat flour (I make this flour by blenderizing a scoop of dry uncooked oatmeal). I often *exclude* this ingredient altogether
• 1/4 tsp vanilla powder
• 1/4 tsp salt
• For choco-flavor just add cacao powder to blender!

Instructions

• In a blender, add all ingredient and puree until very smooth. Transfer mixture to a CREAMi container and freeze. When fully frozen, place in CREAMi machine and set to ice cream function, running through that cycle twice. Serve!

NOTE: click on following links

A less expensive ice cream churner is either the

* Yonanas machine

or this simple

* ice shaver

Just freeze the mixture in the ice cube trays. The next day let the trays sit out on the counter for a few minutes, then pop them into the Yonana machine, or in the ice shaver churning machine & crank it!

Bake corn tortillas on parchment paper 400° for 10 to 12 minutes.

https://healthyslowcooking.com/instant-pot-indian-potato-salad-recipe-with-idaho-potatoes/#mv-creation-444-jtr

In the video, she started with the carrots, rinsing them in tap water with vinegar, and rubbing them to remove any final dirt.

For the lemons and avocados, she removed their stickers and put them in a bowl of water to rinse.

She washed and chopped celery tops to freeze for stocks, while the celery stalks were added to a pot of water and vinegar.

Peppers, lettuce, cucumbers and potatoes were similarly rinsed individually.

With onions, Amy said she ‘listens’ to hear if the skin sounds ‘crinkly’ – an indicator that it is getting dehydrated, in which case she will use it first.

Berries and grapes were soaked in water and vinegar and tossed so all sides were cleaned.

She showed how filthy the strawberry water looked after the initial clean, calling it ‘absolutely disgusting’.

Herbs were also bathed before going in the salad spinner to dry, alongside salad leaves and lettuce.

Amy explained that after washing everything, she leaves the produce out to dry for two to three hours on the kitchen counter on tea towels, before spending a further 10 minutes storing it in glass jars for longevity.

For spring onions, she placed them root-down in a jar of water and keeps them on her counter-top.

https://www.dailymail.co.uk/femail/article-13475269/food-blogger-wash-fruit-veg-fresh-weekly-shop.html?ito=native_share_article-nativemenubutton

I just use 6% acidic balsamic & it came out a-m-a-z-i-n-g! 


Barefoot Dressing
Ingredients


*1 and ¼ cups low acid balsamic vinegar
*¼ cup unsweetened rice vinegar
*¾ cup lime juice, add zest if using fresh
*5 unsweetened pear halves (canned)
*1 cup nutritional yeast
*½ cup of salt-free stone-ground mustard (or your favorite low-sodium Dijon mustard)
*¼ cup of shallots, about an ounce
*4 cloves of garlic (about ½ an ounce)
*½ Tablespoon chia seeds dissolved in ½ cup of water or the unsweetened pear juice from the can or jar.


Steps
*Dissolve chia seeds in the water or unsweetened pear juice.
*Place remaining ingredients in a blender and blend until smooth.
*Add chia seed slurry and blend again.
*Refrigerate.


Notes
Author prefers using a 4% acidity vinegar like Napa Valley Naturals Grand Reserve, which is thick and syrupy, as opposed to a traditional less sweet balsamic, which has 6% acidity.


https://www.copymethat.com/r/YeL6WO5/barefoot-dressing/

Easy oil free summer salad with a creamy dressing that is vegan is what I am sharing with you today. This summer salad is so healthy and bursting with flavor, color, fiber and nutrients that it will be a staple for you this summer. 


CREAMY BERRY DRESSING 

3 tablespoons of balsamic vinegar (I like to use flavored ones) 

2 Tablespoons Dijon mustard 

1 Tablespoon pure maple syrup 

1/4 cup defrosted frozen berries of your choice 

1/4 cup vegan plain Greek yogurt ( I use Kite Hill brand) 

1/4 cup fresh blueberries 

1/4 cup sliced or chopped fresh strawberries 

1/4 cup shredded carrots 

1/4 shredded red cabbage 


Add the first 5 ingredients into a blender or bullet and blend till smooth 


Next Add 2 big handfuls of **spring mix and add the rest of the ingredients and add 1-2 Tablespoons of dressing and toss well. 


I like to sprinkle garlic salt and cracked black pepper over the top. This makes one serving. 


**I like to chop my spring mix to make it a bit more manageable to eat.