Making your own ice cream is one of those things that seems like it would be time-consuming, complicated, and require expensive equipment. But it’s not! It is actually super easy and just requires a freezer and an ice cream maker (which on average costs $40). Given that its summer, I decided to give it a go and see how my homemade ice cream compared to the various dairy-free alternatives out there (we like Purely Decadent). I have to say that I was very pleased from a flavor and cost perspective. The texture of my homemade ice cream was also really good, but not quite as hard as store-bought dairy-free ice cream, but I guess that’s because I didn’t use any of the gums and other not-so-natural ingredients that they use.
Total Fat: 13g / Total Carbs: 12g / Protein: 6g
We found this amazing recipe for a rice-based porridge from Central Africa that can be eaten as a dessert or a slightly decadent breakfast! The original recipe was published in Great Gluten-Free Vegan Eats from Around the World by Allyson Kramer, and is so simple yet exotic at the same time. Plus you don’t have to travel to Africa (or find an African store) for any of the ingredients – they’re all available in US grocery stores!
The coconut milk in this recipe provides healthy fats and energy, while the peanut butter provides a protein boost and more healthy fats. Not a bad way to start off your day! Try topping with some dates, apples or Barnana snacks for a little variety! You could also make your own nut butter with our recipe for mixed nut/seed butter!
I normally have a constant stock of peanut butter in my pantry to go with my favorite snack, apples & peanut butter. Little did I know that peanut butter was one of those things that I have been buying my entire life that is SUPER easy and fun to make at home – all you need is a food processor. I am always looking for delicious minimally processed nut butters that don’t have too much oil or sugar in them, and so this week, I decided that instead of spending that time searching in the grocery store, I was going to experiment at home.
Nut butter is one of those magnificent concoctions, unlike baking, where if you tweak the proportions, you will still end up with a perfectly good nut butter, BUT you have the added benefit of refining it to exactly your taste. I decided not only to play around with proportions of the “seasonings” (salt, honey, oil) but also to play around with the nut mix. My new kick is Sun Cups dark chocolate sun butter cups (click here to read more about Sun Cups) – I think the sunflower butter creates a more refined nutty taste than normal peanut butter cups, so with that inspiration, I decided to include some sunflower seeds in my nut butter, along with equal parts peanuts and cashews.