We have had a pretty exciting summer so far. We traveled a little bit, had some family visit us from California and Hawaii, and met some pretty cool people. One of the main highlights of the summer was meeting Ingrid Newkirk from PETA and Dr. Neil Barnard from Physicians Committee for Responsible Medicine. First, we attended “The Naked Truth: An Evening with PETA President Ingrid Newkirk” and the next morning, we had coffee with Dr. Barnard, Ms. Newkirk, and other wonderful activists. We had such a wonderful time!
My daughter on stage with Ingrid Newkirk (President of PETA). The children surprised her with flowers after her presentation.
We had coffee/breakfast with Dr. Neil Barnard (Physicians Committee for Responsible Medicine) and Ingrid Newkirk (PETA).
Dr. Neil Barnard (PCRM) is a brilliant man.
The child enjoying her vegan taro boba at the farmer’s market.
Summertime stroll in our hood.
Summertime is super hot in the South, so this is how we cool off…. :)
My daughter and I just love frozen banana “ice creams”! It is healthy, guilt-free, and delicious!
- 1 frozen banana
- 2/3 cups of frozen blueberries
- 1/2 tsp of vanilla extract
- 1 tablespoon of peanut butter
- 1 teaspoon of cacao nibs (optional)
- 1/4 cup of vegan/non-dairy “mylk”
- 1 to 2 tablespoons of date paste
- 5 ice cubes
Blend everything except the cacao nibs. After everything is blended, slowly blend in the cacao nibs with the “ice cream”. And, serve immediately.
HERE IS ANOTHER SUMMERTIME TREAT!
FROZEN BANANA DIPPED IN VEGAN DARK CHOCOLATE (WITH A LITTLE COCONUT OIL) THEN COVERED IN HEMP SEEDS.
I have a ton of organic zucchini in my fridge right now. My garden is producing so much of it and it makes me so happy because I heart zucchini! Not only is zucchini delicious, it also helps to reduce cholesterol, it helps prevent cancer, it is anti-inflammatory, it helps reduce blood pressure…the list just goes on…
We harvested 10+ lbs of organic zucchini in one day!
We have been having lots of zucchini smoothies, zucchini guacamoles, and zucchini side dishes. I also plan on making raw vegan zucchini spaghetti this week. There are just so many things you can do with this wonderfully nutritious gourd.
Today, we made chocolate chip raisin zucchini bread. My daughter and I had a great time making it together. It was super quick and easy. I got the recipe from this website, but changed it just a tiny bit (a little less sugar and oil and using almond extract instead of vanilla). You can check out the original recipe here: http://hellyeahitsvegan.com/vegan-zucchini-bread/
- 2 cups of organic all-purpose flour
- 1 cup of organic whole wheat flour
- 1/3 cup of oil
- 1/2 cup of warm water
- 1.5 teaspoons of almond extract (you can also use a teaspoon of vanilla extract instead, but I used a bit more almond extract to over a tablespoon just because I like the taste of it…just add a little bit at a time if one teaspoon isn’t enough for you)
- 2/3 cup of applesauce
- 7 tablespoons of ground flax seeds
- 1 and 2/3 cup of brown sugar
- 2 cups of shredded zucchini (I did this very quickly with my processor using the shredding blade)
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1 tablespoon of cinnamon
- 2 teaspoons of nutmeg
- 1 teaspoon of salt
- 1/4 cup of raisins
- 1/2 cup of chocolate chips
- Preheat oven to 355 degrees.
- In a large bowl, mix oil, water, flax seeds, almond extract, apple sauce, brown sugar, cinnamon, nutmeg, and salt together and set aside.
- In another bowl, mix flour, baking soda, and baking powder together.
- Mix the wet ingredients with the flour, then add raisins and chocolate chips.
- Grease two loaf pans then pour the batter into them.
- Bake for about 1 hour and 10 minutes (I like the tops to be a little crispy).
- Serve with non-dairy milk, coffee, tea, etc.
One of our favorite things to eat ice cream. But the “ice cream” we like to eat doesn’t have a ton of sugar, fat, and casein in it. This one is made out of frozen bananas. These “ice creams” have a gelato-type texture to them. They are sweet, smooth, refreshing, and the best thing about them is that you can flavor them so many ways. I love mixing peanut butter and chocolate with it, you can blend it with berries, dates, agave, and sometimes even spinach! But lately, all my daughter has been wanting to make are these banana cinnamon ice creams. It is ridiculously easy and quick.
I use my handy dandy Vitamix 5200s for this one….
- 2 frozen bananas
- 1 tablespoon of organic vanilla extract
- 6 cubes of ice
- 1/4 cup of non-dairy milk
- Blend your frozen bananas with the vanilla extract, ice, and non-dairy milk.
- Put it in a bowl/cone/cup and sprinkle cinnamon on top.
Here are some other “ice cream” ideas (click on the photo and it will take you to the page):
RAW VEGAN CHERRY ICE CREAM
EASY VEGAN CHOCOLATE ICE CREAM
The other night, my 4-year old and I made these unbaked “cake/brownies” out of dates, raisins, mixed nuts, shredded coconut, cacao, and vanilla extract. It is nutty, chocolatey, and chewy, like a chocolate caramel with a sort of nutty “brownie-fudge” consistency. These are the type of desserts I make at home because it is so easy, delicious, filling, and not to mention a lot healthier than the traditional cake/brownie. My daughter LOVES these! And, they are perfect for me when I am craving chocolate!
I have different versions of this recipe; “Raw Vegan Chocolate Balls”, “Snow Balls”, and “Brownie with Icing”. But, I wasn’t in the mood to make “balls” or “icing”, so I just flattened the chocolate mixture out on a little glass container, placed it in the fridge for a few hours, and then cut it into “cake/brownie” bites. You can definitely get creative with these and add whatever you want (dried cherries, semi-sweet/dairy-free chocolate chips, etc). It is fun to experiment!
Here are the links to the different recipes:
Last month, my friend Tara made this delicious dessert for me and a couple of our other friends. She used Chef AJ’s “Wicked Fudge Sauce” recipe from the book, “Unprocessed: How to achieve vibrant health and your ideal weight”. And, ever since she made it, I haven’t stopped thinking about it. So, I made it myself the other day! It is delicious and so satisfying, not to mention healthy. This recipe is on page 75 in her book. But, if you don’t have this book, you can click on the image below if you want to check it out.
With Chef AJ’s permission, I am providing you this super easy recipe from her book!
- 1 cup of raw almond butter
- 1/2 cup of date syrup (a blend of dates and filtered water….the recipe is also in the book)
- 1/2 cup of raw cacao powder or carob powder
- 1/2 cup of unsweetened non-dairy milk
….And, I just sprinkled a tad bit of coconut on top (optional).
Directions: Throw everything in a blender or food processor and blend. If you want to make the sauce thinner, add a little bit more non-dairy milk.
Serve with vegan cookies, bananas, apples, strawberries, etc.
Here are some of the health benefits of almonds:
- High in protein.
- May help lower cholesterol.
- May help prevent cancer.
- Reduce risk of heart attack.
Here is another “ice cream” idea. It is guilt-free, healthy, and satisfying! It is also very quick and easy. My daughter and I love these! It contains no hormones, no casein, no artificial flavors and colors, etc.
- 5 frozen bananas
- 1 cup of frozen cherries
- 4 tablespoons of almond butter
Note: if you want to sweeten this ice cream, you can add date paste, agave, or stevia. Personally, I like it without the extra sweeteners.
Blend everything in your Vitamix/blender and serve immediately!
Sprinkle it with cacao nibs, shredded coconut, hemp seeds, peanuts, etc.
This is the kind of ice cream we have in our house. All natural, hormone-free, low sugar, and healthy!
I have posted easy “ice cream” recipes in the past, but I just wanted to remind you again how awesome and delicious this stuff is! It is simple and quick! It takes me 5 to 10 minutes to make this stuff.
It is the best guilt-free chocolate “ice cream”! Made from fruits, cacao,and peanut butter…and a little bit of almond extract.
It is creamy, delicious, and so satisfying!
-frozen bananas (3 or 4)
-frozen blueberries (about 1 cup)
-1 tsp almond extract
-pitted dates (5)
-1/3 cup of peanut butter
-2 tablespoons of cacao powder
-a few tablespoons of cacao nibs or vegan chocolate chips (optional)
Note: if you find that it is too thick, just add a bit more frozen fruit. If you want to make it sweeter, you can add more dates, stevia, or agave. Adjust to your preference….
1. throw everything in the VITAMIX or high-powered blender.
2. Blend and serve
3. Top it off with more fruit, shredded coconuts, hemp seeds, vegan cookies, crushed peanuts, etc.
I usually make a couple of batches to freeze. Before I serve, I let it thaw for about 5 to 10 minutes.
I have been craving something chocolaty lately, so I decided to experiment with the ingredients in my fridge and pantry. I love doing that! So, I soaked some nuts the night before and made a delicious and healthy dessert that is packed with nutritious ingredients the next day. It was so easy to make that my daughter (4 years old) was able to help me make it. After my daughter tried it, she says, “Mommy, this is the best pie I have ever tasted! I love you so much!” LOL It was too cute.
Ingredients for crust:
- 1 and 2/3 cup of raw pecans (if you don’t have “raw”, just use unsalted pecans)
- 1 cup of pitted medjool dates
- 12 dried figs (stems removed)
- 2 tablespoons of cold pressed coconut oil
- 1 teaspoon of vanilla
- 2 tablespoons of raw cacao (note: if you don’t have “raw”, you can use regular cacao powder)
- pinch of sea salt
- 1 tablespoon of shredded coconut to sprinkle on the pan
Here are the figs I used:
Ingredients for the Filling:
- 2 cups of raw cashews (soaked over night in filtered water)
- 1 and 1/3 cup of filtered water
- 4 tablespoons of cold pressed coconut oil
- 4 tablespoons of raw agave (I don’t like my desserts too sweet, so taste it to see if it is sweet enough for you, if not, add a little more agave)
- 1 tablespoon of vanilla
- 2 tablespoons of raw cacao powder
- 2 dried figs (stems removed)
- 1/2 teaspoon of soy lecithin granules
Directions for Crust:
- Throw all ingredients in the food processor (except for the shredded coconut) and blend for a few minutes.
- Sprinkle shredded coconut on the bottom of your pie pan. This is so the crust doesn’t stick to the pan.
- Press the crust blend onto your pie pan.
Directions for Filling:
- Throw all “filling” ingredients into your blender. I used my Vitamix.
- Blend for a few minutes until it is smooth.
- Pour blend onto pie crust.
- Decorate with more pecans.
- Freeze for a few hours.
This recipe was featured on
My daughter once asked about “Jello Pudding” when we were at the store. She wanted to know if it was vegan or healthy. I told her that it wasn’t vegan and it contained a lot of sugar and other ingredients that I wasn’t familiar with. So, I decided to make her something similar. Veganized and healthy, of course. As a child, my parents would buy me a Filipino dessert called “gulaman”, which was our version of “Jello Jigglers”. It contained seaweed which gave it that “jello” look and texture.
I found this gulaman/sea weed at the health food store. Here it is called “agar agar”. It comes in flakes, powder, or a bar form. I was surprised to know that agar agar is actually pretty healthy. It contains calcium, fiber, iron, protein, potassium, and no cholesterol. I wanted to make this low-sugar, but you can add more agave or unprocessed sugar if you want to give it a more sugary taste.
My daughter and I both enjoyed this dessert. This is perfect on a warm summer day. It is light, refreshing, and satisfying! I will be making another version of this dessert very soon….next time, I want to try coconut milk with pineapples! Yum!
Prep time: less than 30 minutes
- 3 cups of non-diary milk
- 3 tablespoons of agar agar flakes
- 1 teaspoon of all natural vanilla
- 1 banana
- 2/3 cup of blueberries
- 2/3 cup of strawberries
- 3 teaspoons of sugar (This is optional. Add more or just omit the sugar based on your taste preference. Some non-dairy milk already contains a good amount of sugar.)
- Boil one cup of non-dairy milk in a pan then add one tablespoon of agar agar flakes and 1 teaspoon of sugar (again, sugar is optional).
- After about a minute or two, when the agar agar flakes have dissolved, pour the liquid into the blender and add the strawberries.
- Pour into custard cups about 1/3 of the way.
- Place the custard cups in the refrigerator.
- Boil another cup of non-dairy milk and then add a tablespoon of agar agar flakes and 1 teaspoon of sugar.
- When the agar agar flakes have dissolved, pour the liquid into the blender and add the banana.
- Pour into the same custard cups with the strawberry mixture, add about the same amount as you did the strawberry. By now your cups should be filled up 2/3 of the way.
- Place the custard cups into the refrigerator.
- Boil another cup of non-dairy milk and then add a tablespoon of agar agar flakes and a teaspoon of sugar.
- When the agar agar flakes have dissolved, pour the liquid into the blender and then add blueberries.
- Pour the mixture into your custard cups and fill it all the way up.
- Place in the fridge for a few hours and serve.
I have been making a lot of fruit “ice creams” and puddings lately. They can be so addictive!
Today, I decided to make this German chocolate cake pudding because I wanted to use some of the pecans I just purchased. I just love chocolate with pecans and coconut. And, my daughter ate this up with a huge bowl of strawberries.
It is healthy, creamy, chocolatey, and a bit coco-nutty.
Avocados are not just for guacamole anymore!
Check out these other sweet avocado recipes on my blog:
- 2 avocados (ripe)
- 2 frozen bananas (ripe)
- 2/3 cup of frozen blueberries
- 2 teaspoons of vanilla
- 9 pitted medjool dates
- 3 tablespoons of unsweetened shredded coconut
- 4 tablespoons of raw cacao (chocolate powder)
- 1/4 cup of finely chopped pecans
Note: if you want to keep this “raw”, just use raw pecans and un-toasted coconut. But today, I cooked the pecans in my wok greased with a little bit of coconut oil and TINY pinch of of celtic sea salt.
- Place all ingredients in your Vitamix (except for the pecans).
- Blend it all together until smooth (no lumps).
- Pour the pudding into a bowl.
- Mix in your pecans.
- Serve and enjoy!