I know I just posted MangoMacadamiaNuticecream a few weeks ago but hey, it's summer. I can eat icecream every day, especially when it's full of fresh fruit and raw, heart heathy nuts
Garnish with seeds and nuts. Eating at least ten grams of nuts is recommended for good health. I served it as a 'meal in a bowl' along withrice and Bottle gourd Kootu
Or better yet, a Dairy Free, Gluten Free, Peanut Free, Tree Nut Free, Soy Free S'more IceCream that is packed full of gluten free graham cracker crumbs, chocolate chips and marshmallows (with a Vegan option)
Raw Vegan, Gluten Free. Pour into an icecream maker and process according to directions. They were these thin little white paper cups filled with sweet, slushy fruit flavored ice
½ cup raw cashews. Dessert, Gluten Free, VeganIngredientsPeanut Butter Cookies. I just loved that it was both vegan and gluten free, so all my vegan friends out there can enjoy this too
Also, read your labels when purchasing matcha powder because often they use fillers like rice bran. Our Free Greens is sweetenedwith stevia so taking that into consideration I used less sweeteners
I’m sure you already know this if it matters to you, but not all chocolate chips are made equal so be sure that you use the kind that fit into your eating plan, dairy free, vegan, refined sugar free……
Even though I’ve shared this vegan strawberryicecream, it contains strawberries (fruit). To keep it completely sugar free, I enjoy using this monk fruit sweetened syrup and please be warned- this is the only sugar-free liquid sweetener which works
Raw Vegan, Gluten Free. You'll notice that many raw food recipes call for soaking the nuts. The night before, soak walnuts and place sliced banana in freezer
*These Raw Chocolate HazelnutIceCream Cakes are vegan, dairy free, refined sugar free, gluten free, paleo friendly, and can be made in two different ways
Made from the nutrient-rich young leaves picked from the tips of shade-grown Camellia sinensis plants, Matcha Green Tea is steamed, stemmed, and de-vined before being stone-ground into very fine powder
I actually stopped making these for a while when I couldn't figure out a gluten-free, oat-free, nut-free version to replace the original recipe (found in the Vancouver Sun magazine)
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