Thoughts & Coconut Cashew Strawberry Swirl Nice Cream

Where did 2014 go?

It went somewhere cold and snowy because now it's 2015 and looking really warm and sunny with dabs of snow on top, like a big vanilla scoop with strawberry swirls and white sprinkles on top. 

Sort of like that. If 2015 really does look like that, then that means that we're in for a treat!! Haha!

Anyway, it's been two weeks of winter break from school and already I've started to get flustered about getting back on top. You know, the books and tests and grades. That's kind of why this nice cream miracle happened. 

Even though it's super chilly outside, nice cream still has its very own warm place in my heart… And stomach!

Of course I adore banana ice cream: it's sweet, plain and simple, which creates the perfect soft-serve image in my head regularly. It's great for a right-out-of-the-blender treat, but not for a real rich and creamy dessert that replicates a the thick scoops you can get by the beaches in Seattle. That place is gorgeous and so are its ice cream shops. 

My nice cream creation is made out of coconut milk and cashews- rich and creamy that perfectly replicates a Seattle scoop! I've never really tried the two together for nice cream, and I admit that the thought of trying something different that didn't entirely include bananas sounded intimidating.

For this recipe, I assure that it's really not! We're still on the blender bandwagon, yea? There isn't an ice-cream maker for this recipe to be seen! (And I don't have one either)

Anyway, I hope you all kick off the new year with fresh spirits and some yummy, creamy, rich and smooth nice cream like this. At least, that' how I am…..

COCONUT CASHEW STRAWBERRY SWIRL NICE CREAM FOR WINNERS;

*2 frozen, spotty-dotty bananas, peeled and super ripe as always

*1/4 C of soaked cashews, rinsed

*1/2 C of full-fat coconut milk (I used Thai Kitchen)

*1/2 C of frozen strawberries- diced 

*1 tsp. each of vanilla extract, honey/agave (or 1-2 drops of pure stevia), and lemon juice

*fresh orange juice from 1 squeeze orange

DIRECTIONS:

1. In a high-speed blender or food processor, blend the bananas, cashews, and coconut milk together with the freshly squeezed OJ. 

2. pulse the strawberries and other liquidy things I asked for in next. 

3. pop in the freezer for about 6 hours and stir every half-hour for a creamy consistency

4. HAPPY NEW YEAR, AND ENJOY THIS LOVELY STUFF WITH A SPOON BECAUSE YOU CAN JUST EAT IT FROM THE CONTAINER- ICE CREAM SCOOPERS ARE WAY OVERRATED!!

Xxx, Alli <33

Spinach & Avocado Frozen Yogurt + Very Berry Kitchen's Favorite Banana "Ice-Cream!" (the oh-so vanilla post)

The days are going by too quick; It is almost Thanksgiving and we just barely got over Halloween! I have been getting lots of sore throats and cold chills recently, and I really hope that I don't start coughing all crazy because I literally look like quasi-modo whenever I cough! (Special Fact: drinking pineapple juice is 5x more helpful than cough medicine.***) Pumpkins and distinct kinds of cooky-shaped squashes are everywhere. I mean, literally everywhere because my sisters even have pumpkins in their rooms.

Next weekend, I plan to have a "healthified" booth at a Japanese boutique where you can sell anything you want! My uncle Mike is going to sell his bottle openers, and my bootiful cousin Madi is going to sell her precious bows  which are oh-so lovely! (I can't say that the bottle-openers are oh-so lovely! Teehee) 

Anyway, I'm still deciding on what to make for the boutique, because I want everything to look and taste sinful, but the treats and desserts will all be totally healthified and pro-nutrient dense! Maybe I'll make my legendary sweet-breads, or maybe even a fully-raw vegan cake. But for now, we shall eat and fantasize over a big bowl of spinachy-avo-froyo! Lettuce (pun pun!) have our froyo and always eat it.

SPINACH & AVOCADO FROYO + VBK'S FAVE NICE-CREAM!

*1 C of plain greek yogurt mixed with 1 tsp. of vanilla extract

*a huge handful of baby spinach

*2 Tbs. of soy milk (or any other plant-based milk your heart desires)

*1 rip of a vanilla bean

*1/2 of a super ripe banana

*1 frozen kiwi- diced so your food processor/blender can run smoothly

*1/4 of a mushy and super creamy avocado

*2 frozen, spotty dotty bananas + 1/2 of a banana- not frozen

*1 rip of a vanilla bean

*1 medjool date- pitted and pureed (if it's not pureed, then you might get teensy chunks of the date, even you have the highest-speed blender/food processor out there)

*2 ice cubes

*1/2 tsp. maple extract (or 1 Tbs. pure, natural maple extract)

*a tiny scoop of PB + a tiny drop of almond milk

Very Berry Kitchen's method:

1. In a very high-speed blender, blend the all of the ingredients together for the green frozen yogurt part. Pour this into half of a container and freeze.

3. In a food processor/blender, blend all of the banana ice cream ingredients together, save the PB and maple. After everything is blended all the way through, add the PB and maple and pulse. Pour this into the other half of the frozen container and freeze for at least 45 minutes for a creamier consistency. 

3. Top with any other yummies and ENJOY!!

this is the same recipe, but with some blackberries added to the nana nice-cream part <3

Xxx, Alli

Springtime, Missing Seasons, and Peachy Cinaamon Pear "Strudel" Baked Oats

I have an appetite for all things warm. I'm a flower child awakening at sunset. I'm a dragon fruit cactus that only opens up during nighttime, because nighttime is when all of the quiet and creepy animals and insects pop out into the fray of the moon reflecting its sliver rays onto the earth. I'm curling my toes hoping, wishing, and praying that the Fall weather will be delayed so I don't have to take my heat blanket out just yet. I need some balmy rain to heat me up- not the mysterious gloomy kind which only melts my happiness and leaves me feeling bitter and despairing inside. What can I say? I am attached to the weather. My mood is oscillating in the early spring time when mother nature is deciding which days will be wrecked with slush and rain, and which days will not be. I guess I'm spoiled. I take the heat for granted, and complain about the cold. I guess nighttime is when I should really be sleeping, but I lie awake at night dreaming about luminous sunsets and balmy winters at Disneyworld instead.

Today I will be sharing with you guys my favorite heat-me-up meal. I could tell you all that this is a meal to dream about at night, but I would rather you eat this in the day and fantasize your dreams at night. 

 These oats are perfect for rainy autumnal mornings when the weather isn't treating you well. In the background, there is a stack of pear and chai spiced pancakes topped with PB and raspberries. (Maybe I'll make a post on those pancakes one day :D) Anyway, strudels have never really been that great until this little beauty came along!

Peachy Cinnamon Pear Strudel Baked Oats (and what you'll need)

*2/3 C of old-fashioned rolled oats + 2 tsp. to sprinkle on top

*1 drop of stevia, or 1 Tbs. of pure maple syrup

*1/3 C each of any plant-based milk you desire (I used almond milk, but you can use rice, hemp, cashew, coconut, or even oat milk if you want!), and applesauce

*1/3 of a squishy-mushy overly ripe pear (Bartlett is the best kind in my opinion. bartlett is usually sweeter, softer, and easier to bite into)

*1/3 C of freshly squeezed peach juice. You may want to freeze a couple of too-ripe peaches that are too squishy to eat, and then microwave them. 

*1 tsp. each of date sugar, cinnamon, vanilla extract, and baking powder

*1/2 tsp. nutmeg 

Method:

1. mix all of the wet ingredients together in a medium sized bowl. 

2. mix all of the dry ingredients together and slowly stir and add to the wet ingredients. Pour into a ramekin, (I use coconut oil spray so it doesn't stick) and sprinkle a few baby pear slices on top. For a crispier effect, sprinkled the 2 tsp. of oats, 1/2 tsp. of coconut sugar and cinnamon on top. This makes it so the oats look like a cobbler/strudel. 

3. At 350 degrees, you should bake your "strudel" at around 18-22 minutes. Serve with more plant-based milk and enjoy!!