dessert

Pistachio Ice Cream

EAA295F1-F697-42DE-BA53-C13BE70C9E57I love ice cream!! Don’t hate, appreciate. I am sure you can even relate!!I was never really a sweets or ice cream person, but I have always had a love for ice cream. It was either strawberry or peanut butter flavors, that I would get st the shop. Actually, side story, this local place in my hometown would rotate flavors and I’d call each week to ask if strawberry was in the mix, of so, I’d be there! True story! I have always loved fresh fruit and the sugar from fruit. I grew up in a household where we didn’t really get a lot of sugary or artificially sweetened foods. I am so thankful now that I was taught at an early age to stay away from artificial ingredients. Though I’m sure you can imagine, I wasn’t too stoked back then about not having all the sugary sweets.

After graduating college I traveled to Europe on a solo backpacking trip. Yep, SOLO! I’m crazy…. or cool, however you wanna look at it, and as you get to know me I’m sure you’ll understand. On this Euro trip, I had vegan gelato at some small cafe and it was pistachio flavor. My world was changed forever! FOREVERRRR. I now had a want and need for pistachio gelato in my life, though as some of you may know, gelato is definitely not vegan. After that if I ever got the chance to find a vegan pistachio gelato or ice cream, you bet your buns I got it!

Fast forward to now, well, I have been craving pistachio ice cream for a while now and have been meaning to make it. I finally had time and this is what I came up with. I have been making “nice cream,” as a healthy and non guilty treat, with bananas for a while now. It’s great! But this time, especially because I wanted the ice cream to be as green looking as possible, I decided to use avocado. Avocado has healthy fats, potassium, and other really great nutrients, so why not try it in an ice cream? It worked! It was fantastic and I can’t wait to make it again! I used setton farms pistachios and then chopped up one of their really yummy chewy bites and topped the ice cream with that for a little added sweetness and flavor.

I hope you enjoy the ice cream as much as I did. It’s pretty easy to make. The hardest part about this dang recipe is that you potentially have to wait over night for it. I know, so sad… OOOORR if you’re like me, you place it in the freezer for four hours and hope it’s mostly frozen and then dig in, haha. It’s your creation, you get to do whatever you want!

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Yummy Pistachio Ice Cream

2 1/2 Cups Oat milk (or any other non dairy milk)

1 large Avocado (or 2 small Avocados)

1 Cup pistachios – I used Setton Farms pistachios (get ready to peel them, or you can go find shelled ones too…)

1 Cup soft medjool dates

Optional for color and added nutrients: 1/4 teaspoon spirulina (highly recommended for color), and or a handful of spinach. You can also use 1/2 teaspoon matcha powder from navitas for more color and added nutrients.

*** As a sweet and yummy topping, I used Setton Farms Pistachio bites, which I chopped up and threw on top. Ok, Yum.

Method:

-First grind the pistachios into a powder, then set aside in a bowl.

-Then pour the milk into a blender and if your add any of the powders or spinach blend that together first. Then add the pitted dates and blend until they are all the way blended. It should be a very thick milky mixture now.

-Then blend in the avocado and once it’s become smooth, add in the pistachio powder.

-Pour the mixture in a container to place in the freezer for st least 6 hours, but preferably overnight.

-Take the ice cream out of the fridge and let it thaw for about 15-20 minutes. Then use and ice cream scoop to make perfect scoops. It will be slightly icy and may not scoop in all in one piece. That’s ok, I had to scratch the ice with my scoop a good few times and then pack it into the scoop to really get a nice ball formed, then repeat with as many scoops as you’d like. This makes enough for 3-4 people to have two scoops.

enjoy my loves!!

XoXo, Stephie

Smoothies // Smoothie bowls

Homemade Almond Mylk

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I have always heard of making dairy free milks but it just seems like such a process…  Right???? It does, util you actually do it. Then you actually realize, other than having to plan a tiny bit, it isn’t that hard after all. By planning, I mean, soaking the almonds 6-8 hours before. The blending and everything else takes like 10 minutes…

What is really amazing about making anything homemade, especially milk, you know what is going into it. You know that there aren’t any chemicals or harsh additives being put in. I also always feel so align and so good about pouring my time, love, and energy into my homemade goods! there are so many additives and sweeteners and preservatives now a days, that I just wish we could stop and get back to our grounding roots, which is why I try harder each and every day to make most of my meals. It isn’t as time consuming as you think, ONCE YOU GET THE HANG OF IT!

So here we go…… Almond milk!! Unsweetened without refined sugars, lightly flavored with vanilla, and VIOLA!! It is easy and it will last a few days fresh and honestly, thats all it would last in the household anyways… I mean if you like smoothies, lattes, and oatmeal…

Almond Milk (Vanilla)

-4 Cups water

-1 Cup Almonds (soaked for 6-8 hours)

-3 Dates (soaked if possible)

-1 Tablespoon Coconut oil

-1 teaspoon Vanilla
-Pinch os sea salt
Method
-Allow Almonds to soak overnight or for at least 6-8 hours. Place almonds in high speed blender with water and blend on high. For about 2 minutes.
-Strain milk in a mesh nut milk bag. Throw the milk back in the blender with coconut oil, salt, vanilla, and dates, and blend for about a minute.
-Place in an airtight container for up to 5 days in the refrigerator.

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dessert, cacao, chocolate mousse, chocolate, cacao, mousse, avocado, healthy fat, low cholesterol, protein, nutrition, blogger, vegan, glutenfree, healthy, plant based, dairy free, recipe, fitness, eat, yummy, magnesium, antioxidant, superfood
dessert

Creamy Avocado Cacao mousse

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Can you imagine, creamy, luxurious, decadent, goodness in your mouth? Like, legit smooth, feel good vibes all up in your mouth? Do I have you drooling yet? Or are you wondering where the heck I’m going with this…? Haha.

I honestly couldn’t believe my ears when avocado and cacao and mousse came to me all in one sentence. How is it possible that savory avocado can be also a sweet treat?? Well it can, it is, and it will be. Right here. Right now. I reveal…. Creamy Chocolate Mousse. Ta daaaa! Oh and it’s super yummy, cuz Duh.

So, anyways, I am always trying to create recipes of things I use to eat before, when I was still taking in dairy, meat, and gluten. I have found this love of dark chocolate and anything related to it. I also love a good creamy ANYTHING, especially pudding or mousse, since both of those I can’t normally have!!

This avocado mousse is seriously decadently amazing. Test it out and let me know what you think. Your taste buds will definitely thank you and I will Give you an accolade for winning in the health department!! PLUS, you are intaking healthy fats, fiber, magnesium, potassium, AND antioxidants to give your body and cells life and the tools to combat illness and toxins coming you way!!

Creamy avocado mousse
Ingredients:

• 3 Ripe avocados
• 10 soaked dates
• 3/4 Cup Almond or Coconut milk
• 3/4 Cup cacao Powder
• 1/2 teaspoon Stevia
• 1/4 teaspoon Salt
• A pinch of cinnamon
• Option: can add 2 Tablespoons

Process:
– Allow dates to soak for at least 30 minutes.

– put dates and milk in blender and blend until broken down to a liquid paste-like consistency. Then add the cacao powder, salt, and cinnamon.

– Once everything is blended together, add the avocado and blend until creamy, about 1 minute.

– Taste and see if it needs a little Stevia for sweetness, add it now. Also, if it could use a little salt add a pinch more.

– This mousse tastes best after sitting in the fridge for 2-3 hours. By sitting and chilling, it will gain more of a “mousse” consistency and the flavors will developed a little more.

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sauce, dip, dressing, green, vegetable, creamy, healthy, clean, goddess, nutrition, blogger, vegan, glutenfree, healthy, plant based, dairy free, recipe, fitness, eat, yummy
dressing, dips, and sauce

Green Goddess Dressing

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Let’s be real here for a moment, who doesn’t love sauce and dressings? Well, I guess I could name a few people in my life, but when it comes to myself, the more sauce and creaminess, the better. The only problem with sauces, is that they’re often loaded with a ton of ingredients that are unnecessary or not good for you. A lot of salad dressings have dairy, wheat (to thicken), and/or pasteurized egg. When I’m eating out I always make sure to ask the server, “Are any of your dressings dairy, wheat, or egg free?” I know it seems like a lot, but it’s not. It’s actually a lot what they’ve put it in there, you know??! Let’s keep it simple and whole people!! Also, if your scared your server is going to be irritated, honestly, that’s their problem, not your emotion to own. If anything, you’re doing them a favor, because if they don’t know the answer to the question, now they can go find out and know for the next person. Because, most likely, someone will ask sooner than later anyways. You must fuel and feed your vessel correctly and well, don’t apologize for that.

Ok, SO, every time I see “Goddess” dressing on a menu or in the store, I get sooooo excited. It’s always so flavorful and has such a unique taste. I love having it a little thicker and chunkier, but a smooth and creamy sauce is also really nice, so whatever your heart desires, create it…

DISCLAIMER: You do not have to be just a goddess to make this. By all means though, all my cooking goddess’, get on with it!!

Green goddess dressing
• 1/2 Cup Tahini
• 1/4 Cup water
• 3 tablespoons fresh parsley
• 3 Tablespoons Chopped Green Onion
• 1/2 teaspoon Salt
• 3 cloves garlic
• 1 teaspoon Tamari
• 2 Tablespoons Lemon
• 2 Tablespoons Apple Cider Vinegar
• Optional Add 1/2 Avocado

1. Combine all ingredients in food processor and pulse (for chunkier consistency) or just purée (for smooth consistency), depending on whether or not you’d like it smooth and creamy or have a little texture.

2. Add more water, to desired consistency. Use lesss water for a dip, more water for a dressing.

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avocado, guacamole, salsa, pico de gallo, mexican food, appetizer, dip, sauce, nutrition, blogger, vegan, glutenfree, healthy, plant based, dairy free, recipe, fitness, eat, yummy
appetizers

Holy Guacamole, is that fresh Pico De Gallo??!!

B83D006A-7757-4842-8AEC-52DFC37269C7               I can eat Mexican food pretty much at all times! I love the flavors and roasted/sautéed veggies you can get at a restaurant or make from the comfort of you home.

Something I like, whether I’m eating a Mexican meal or am just wanting a snack, is chips & Guac & Salsa. Yummmm, even if I’m watching my lady figure, you can find me making an exception with stuffing tortilla chips and dips in my mouth.

Sure, you can make a pretty standard guacamole but if you would like to spruce it up a bit try this super fresh and delicious version I made the other day! While I was at it, I thought, “Well, if I’m going to put in the time and effort, misawell chop similar ingredients and make a Pico De Gallo to accompany the lonely guacamole.” I’m sure by now you’ve destinguished some of my weird quirks of throwing out corny humor… Oh well, gotta stay enetertained somehow, right?

So if you’re looking for an appetizer or snack idea, or want to add a garnish to your next meal, check out these two recipes, they are SO FRESH and SO CLEAN. I even used both the next day as a little salad dressing on my greens, Viola!! Low calorie, healthy, and clean topping/dressing/dip/eat with a spoon dish.

Guacamole:
• 4 Avocados
• 1/4 Sweet Onion (chopped)
• 3 cloves garlic (Minced)
• 3 sprigs green onion
• A few sprigs Cilantro
• Juice of 1/4 Lemon
•Juice of 1/2 Lime
• Salt & Pepper to taste

Instructions:

Chop the onions, garlic, green onion, and cilantro. Add the Lemon and Lime Juice, let marinate for 15 minutes to an hour. Then add Avocado and seasoning, mix. If you’re feeling crazy, you can add some tomatoes too, for more substance. Last but not least, I’m not sure if this is just a take, but it definitely works on my end, keep one of the Avocado pits and throw it inside the guac, it will help keeping it lookin’ fresh and clean baybay!!

Pico De Gallo:

• 4 Tomatoes
• 1/2 Sweet Onion
• 1/2 Jalapeño (can use 1 for more spice)
• 2 Cloves Garlic
• A few sprigs Cilantro
• Juice of 1/2 Lemon
• Juice of 1/2 Lime
• Salt & pepper to taste

Instructions:

Chop onion, garlic, and Jalapeño. Add Lemon and Lime Juice, allow the citrus to soak the first Ingredients for 30-60 minutes. Then add the tomatoes and seasoning. The longer the mixture sits, the more flavor you’ll receive. Not going to lie, the waiting part doesn’t always work for me… But you will be rewarded with even more flavor, if you try.