This Matcha Ice Cream recipe is both creamy and has a great umami taste. Ice cream usually consists of dairy, sugar, and eggs but this plant-based version uses none. When you think of cold tasty creations, matcha green tea can be a unique alternative! A little background, this tea dates back roughly 900 years when Bhuddist monks brought it to Japan. It is known for its superfood health benefits, having lots of antioxidants, helps regulate the immune system, and detoxify your body. How cool is all of that in your ice cream! Desserts can still be delicious, healthy, and satisfying while living a vegan life.
Place your ice cream bowl into the freezer overnight.
In a Vitamix blender, place all ingredients in and blend until well combined.
Pour into a mason jar and put into the fridge while you wait for your ice cream bowl to freeze overnight.
Once ready, pour your mix into the ice cream maker and set until soft serve ice cream forms. Put into freezer for 1-2 hours to allow to firm up.
Serve with whipped cream or toppings of choice.
Chef’s tip: If you don’t have an ice cream maker, place the mixture into a metal bowl and into the freezer. Give it a stir every 45 minutes or so until you achieve your desired consistency. Can take up to 2 hours this way but works just as well.
Did you know that you should normally eat and drink water within the first hour of waking up? This helps get your metabolism started for the day and gives you the fuel you need to begin your morning. With this quick and easy breakfast oat bowl, you will be eating in no time. Using organic and homemade ingredients, this bowl is packed with tons of nutrients! In a rush? Make these overnight and store in the refrigerator for a quick and easy grab-n-go meal!
Yields 1 serving
1-1/2 cup rolled oats, uncooked
16 oz fresh coconut milk
1/4 tsp. vanilla extract, optional
1 tsp agave, optional
Sliced coconut meat to top
Sliced strawberries to top
In a mason jar mix vanilla, agave, and coconut milk and set aside.
In a bowl, pour in oats and top with coconut milk. Garnish with sliced strawberries and sliced coconut meat with a mint leaf.
Chef’s tip: Feel free to add almonds, walnuts, or granola for an extra crunch.
This is the perfect thick, creamy and rich soup that is packing a huge flavor punch. It is so simple that I created it when I was looking at a can of coconut cream and a fresh butternut squash, thinking to myself what can I do. Being able to create something from nothing is a super important quality to have. Its like the saying, “when life brings you lemons- make lemonade!” Only this time, when life gives you a handful of ingredients, create something delicious! With this simple and tasty way to use squash, it will be an a huge hit for your family or friends.
On a baking sheet, place the two butternut squash halves you cut length-wise, flesh side up, and drizzle with olive oil. Sprinkle with salt and pepper and turn over so the skin is now facing up. Roast for 40-45 minutes until squash is tender. Set aside to cool.
Once squash has cooled (around 8-10 minutes), remove the squash flesh from the peel and discard or compost the remains.
In a skillet, turn to medium heat and add olive oil, onions, and shallots- sauté for 2-3 minutes. Add the garlic and cook for another 2 minutes.
In a medium sized pot, on medium heat add the butternut squash, brown sugar, vegetable broth, onions and shallots, garlic, salt, pepper, and nutmeg.
Using a hand held emersion blender, purée all ingredients until smooth. Then pour in the coconut cream and stir until combined. Cook for 5-10 minutes to allow flavors to meld on medium-low heat. Be sure to stir frequently so it does not burn.
Serve with parsley and coconut cream drizzled on top or freeze for up to 1 month.
Chef’s tip: To make soup more creamy, use 1-2 Tbsp. coconut cream more and blend.
Don’t let its gourmet presentation trick you. This half-baked dessert is actually one of the easiest recipes you’ll ever make. Simply create the creamy base by blending soaked cashews with fresh, aromatic ingredients for a tangy, yet oh-so-sweet, treat. Full disclosure: the first time I made this pie was for a housewarming party and just moments after placing it down on the buffet table, it was devoured. Trust me, this light, guilt-free dessert is ideal for any occasion.