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Keto Cream Shake

24 Jul

This Keto Cream Shake has helped us tremendously on our Keto journey. One of us here needs help GAINING weight on KETO and the intake of any extra fats and protein in the form of this drink has eased consumption of “more.” One of us also needs more fats to feel satiety after meals which this drink happily offers.

Keto Cream Shake

Keto Cream Shake

Based on our ice cream recipe, this makes a perfect Keto Cream Shake!

10 servings (over 1/4 c per serving: 187 kcal, 18.6g fats, 3.8g protein, 1.6g carbs)

Ingredients:

  • 1 pint heavy cream
  • 2 whole eggs (if you haven’t tried raw eggs yet, it is delicious!)
  • 3 T vanilla whey protein (we use Jay Robb’s)
  • 1 1/2 tsp vanilla extract
  • pinch of sea salt
  • additions, around 3 T:
    • sweetener to taste depending on the sweetness of your protein powder (we’ve added NO sweetener to 1/4 c Swerve/erythritol/xylitol and have preferred it plain)
    • cacao powder
    • berries
    • your choice of flavourings.

Ice Cream 3

Method:

  1. Place all ingredients in a 1 quart mason jar.
  2. Blend well with immersion blender.
  3. (Or place all ingredients in a blender and blend well.)
  4. Serve and enjoy the creaminess.

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Raw Eggs and Cream Keto Ice Cream (Churned/Whipped/Simply Frozen)

20 Jun

We have been using Stevia for a while now but we recently discovered Swerve… and WOW. We love Swerve. What’s the first thing I made? Keto Ice Cream! And it was a hit!

Ice Cream 6

This keto ice cream:

  1. uses WHOLE EGGS because we want to eat eggs whole (or maybe I’m just too lazy to separate them),
  2. doesn’t require an ice cream maker (What? Take it out of storage?),
  3. is versatile:
    1. for the lazy Mama, this recipe can be prepared in 5 minutes with minimal washing up,
    2. for the more discriminating palate, it can be made into a wonderful soft serve ice cream in just 3 hours.

Raw Eggs and Cream Keto Ice Cream

10 servings (per serving: 203 kcal, 17g fats, 2g protein, 4g carbs with erythritol/ 12g carbs with Swerve)

Ingredients:

  • 1 pint heavy cream
  • 2 whole eggs
  • 2/3 c Swerve confectioners or erythritol, or to taste (I’d urge you to start out with 1/4 c and test as you increase the sweetness. I’d like to think I can decrease the amount of sweeteners myself, but we find 2/3 c works best with raw cacao powder. Much less is needed if you add vanilla whey protein. Note: Swerve has a higher carb content than plain erythritol)
  • 1 1/2 tsp vanilla extract
  • pinch of sea salt
  • 3 T raw cacao powder, for chocolate ice cream OR 3 T vanilla whey protein (like Jay Robb’s),  for vanilla ice cream

 

Ice Cream 3

Method:

  1. Place all ingredients in a 1 quart mason jar.
  2. Blend well with immersion blender.
  3. (Or place all ingredients in a blender and blend well.)
  4. At this point, you can do three things: simply freeze it directly in the mason jar, put it in an ice cream machine, or whip it up to make soft serve ice cream.

 

Ice Cream 5

Version 1: Simply Freeze

Cover mason jar with a lid and freeze. You can either choose to mix it every hour to make sure it freezes well or just leave it to freeze. Either way, defrost for 15 to 20 minutes before serving. This ice cream will taste like regular ice cream.

Ice Cream 4

Version 2: Ice Cream Machine

Place mixture in an ice cream machine to churn until done. Enjoy now or freeze and eat later. Defrost for 15 to 20 minutes before serving. This ice cream will taste most like regular ice cream.

Version 3: Soft Serve

Whip the mixture until airy and slightly stiff. Freeze for 3 to 4 hours. Serve during this time period for a homemade soft serve ice cream.

Ice Cream 2

(NOTE: You can freeze the rest if there are leftovers, but it won’t taste as wonderfully as the soft serve, the simply frozen, or the ice cream machine versions.)

Our Favourites in Order?

  1. Soft Serve (i.e. whipped, then frozen for only 3 to 4 hours)
  2. Simply Freeze or Ice Cream Machine (just remember to defrost 10 minutes before serving)
  3. Soft Serve leftover that was frozen for longer than 4 hours (This is the least favourite of the group, but it is still delicious. Just remember to defrost 15 to 20 minutes. )

Enjoy!

NOTE:

Erythritol, which is also the main ingredient in Swerve, is a sugar alcohol. It is not a real sugar and our bodies lack the ability to break it down. Because of this, we can safely NOT include the sugar alcohol amount in our overall carbohydrate count. The net carbs in this recipe without Swerve or Erythritol would be around 1.8 g.

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Top 12 Kid-Friendly Year-Round Raw Superfoods

7 Mar

After discussing the top 5 reasons to feed our children more raw vegan foods, I thought it would be good to list the most kid-friendly raw foods that are in-season all year round and/or available all year round.  It is best to find organic, local and in-season foods, but sometimes it is just not possible for many reasons (one being I have a monkey who loves bananas and we don’t grow bananas where we live).

So, here is a list of 12 superfoods that are full of, as my son says, “En-zines! En-zines!”

Hope your kids enjoy these living and enzyme rich foods!

FRESH FRUITS

1. bananas – all kids love bananas.  They are rich in enzymes, best eaten just ripe when there are brown spots on the skin.  Many kids are monkey bananas for them in

  • breakfast – cereals, granola, porridge, pudding
  • green smoothies – a must in any
  • ice cream – with the texture of real ice cream, you can add different ingredients to change its flavor
  • lollipops – name me a kid who doesn’t like them!

2. apples – sweet and crunchy!  Full of phyto-nutrients and anti-oxidants, what’s there not to love in

  • breakfast – in our favorite Raw Muesli and a yummy accompaniment to Almond Yogurt.
  • easy snacks – simply slice one up and serve with or without a dip, or create Apple Sandwiches
  • raw Applesauce
  • immune booster ‘tea’: mix together equal parts of apple cider vinegar and honey, add water to taste
  • veggie juices – to make it more palatable for kids. I know my son prefers apple green juices over carrot ones.

3. lemons – rich in raw vitamin C and bioflavanoids.  Enjoy in

  • salad dressings: 1 tbspn lemon juice, 2-4 tbspns extra virgin olive oil, 1 tsp sea salt, spices and herbs
  • raw lemonade

4. avocado – rich in protein, enzymes, fiber, potassium, vitamin E and healthy fats.  Avocados add a richness and creaminess in

  • dips – Guacamole
  • soups
  • a simple side – sliced with a little sea salt and extra virgin olive oil
  • desserts – creamy chocolate Sundae

5. papaya – loaded with living enzymes, papaya contains papain, a digestive enzyme which helps break down protein and soothes the stomach.  Enjoy in

FRESH VEGGIES

6. romaine lettuce – rich in vitamin A, vitamin K, folate, vitamin C, manganese, and chromium, it is also a very good source of dietary fiber.  It is the mildest of all leafy greens and the easiest for kids to learn to love.  Enjoy in

  • easy salads – Kid’s Only Salad and South Asian Salad
  • smoothies – in any smoothie, this is the easiest way to get kids to eat them
  • as wraps – simply place a banana in a leaf, topped with almond butter and honey or dates or nama shoyu, or other filling

SPROUTED GRAINS

7. sprouted oat groats: a good source of dietary fiber, significant amount of vitamin B1, potassium, iron, phosphorous, selenium, zinc, manganese and magnesium.  Enjoy in

RAW NUTS and SEEDS

8. almonds – higher in fiber than other nuts, contains healthy omega-9 oleic fatty acids, calcium, phosphorus and magnesium. Enjoy in

  • Almond Butter – use it instead of peanut butter on bananas with honey, or in lettuce wraps
  • Almond Orange Salad Dressing
  • Raw Almond Milk – soak 1 cup of almonds overnight, rinse and drain the next day, process in a high speed blender with 4 cups of water and your choices of sweetener (honey, dates, to taste) and flavor (cinnamon, vanilla, cardamom)
  • Raw Almond Yogurt

9. coconut – besides being anti-viral, anti-bacterial and anti-fungal (Coconut Research Center), coconuts are highly nutritious, rich in fiber (4x as much as oat bran and 2x as much as wheat bran or flaxseed meal), vitamins and minerals.  We have a tub of coconut oil in my son’s bathroom and he enjoys eating the butter as I lather moisturize his skin with it. Enjoy in

  • breakfast – granola
  • coconut oil – in desserts, pit a date and place a little coconut oil inside, close and enjoy
  • creamy milk – simply blend together fresh raw coconut water and meat from one coconut.
  • Pina Colada smoothie – blend together water and meat from 1 coconut, 1 banana, 1 cup pineapple, 1 tbspn honey.
  • soups – we love my Coconut Gazpacho, but you can make a simple Avocado Coconut Soup by blending 1 avocado and water and meat from 1 coconut and your choice of flavours (curry, vanilla, sea salt or honey)

10. sunflower seeds – excellent source of vitamin E, as well as vitamin B1, manganese, magnesium, copper, selenium, phosphorus, vitamin B5 and folate.  We enjoy this is our son’s fave salad

11. flax seeds – great source of omega-3 essential fatty acids, good source of dietary fiber, manganese, folate, vitamin B6, magnesium, phosphorus, copper and lignan phytonutrients.  Enjoy as

SWEETENER

12. raw local honey – not only will this help with seasonal allergies, but this is an unprocessed sweetener that kids just love.  Since finding out more about the negatives of agave syrup, honey is now our favorite liquid sweetener.  Enjoy in

  • breakfast
  • chocolate syrup with raw cacao or carob powder
  • desserts
  • toppings or dips for cut fruit

Our Green Valentine’s Day Sundae

13 Feb

 

Our Green Valentine’s Day Sundae

Who can resist this for breakfast or dessert?  My son wanted his Banana Lollipops today, but when he saw me preparing this, he changed his mind.

We all love this.

Happy Valentine’s To You!

For The Green Pudding, puree in blender together:

2 bananas

2 avocados

1 big naval orange

Place in sundae glasses.

Sprinkle top with ground flax seeds.

Top with Cacao Syrup, mix together:

2 tbspns raw cacao powder (or carob)

4 tbspns raw local honey

Sprinkle top with raw cacao nibs.

Serve and Enjoy!

I Scream, You Scream, We All Scream for ICE CREAM!

13 Jun

Use the Vanilla Ice Milk Recipe below as a base for other flavors such as chocolate and strawberries!


I know our whole family thinks I’m pretty alternative where food is concerned but I do think they understand my concerns and reasons.  But sometimes, it still is a little difficult without more support.  Just recently, after dinner, the extended family decided to go for ice cream.  The preschoolers were excited.  The crying and whining suddenly stopped when they heard ‘ice cream’ and they cheerily walked themselves to the ice cream parlor a block away.  

In the ice cream parlor, our Uncle chided me from across the shop: “You may make delicious vegetables, but they [the ice cream parlor] make better ice cream!  Nothing is more American than ice cream!”  I didn’t know how to respond.  I was thinking: WOW.  This is exactly why people have health problems.  We dare not give a child a pack of cigarettes to smoke – but we think that treating a child to an over-sized ice cream on a cone filled with toxins (high fructose corn syrup, preservatives, artificial coloring, genetically modified ingredients, I could go on) is grand.  But what came sheepishly out of my mouth instead was: “Well, I guess I have to make an even better RAW ice cream.”


As the mother of my son, I knew my son could possibly have sensitivities to the ice cream.  As his mother, I knew I wouldn’t sleep well that night because my son would probably not be feeling well.  He would probably feel sick for a few days, if not more.  Do I want my son to have the ice cream everyone else in our party was having?  NO!  I did want to say NO.  But I didn’t.    Would our son want the ice cream?  Probably YES. Would he want it even if we told him he would probably feel sick for the next few days.  YES.  So, I let it be and our son eagerly ordered a vanilla ice cream on a cone and BOY! did he look like a poster boy for an ice cream commercial.  

Our son digging into his Ice Cream Parlor Vanilla Ice Cream
Before we left the shop, our Uncle said, “I know these kids are going to have a good night’s sleep!”  That night, our son woke up 4 times with a cold and runny nose.  The day after, his eyes were watery and he felt sick for most of the day.
“Mama,” he said, “we won’t have that ice cream again.  It makes me feel bad.”
“Yes it does.  I’ll make you some raw ice cream. OK?”
“It won’t make me feel bad?”
“No sweetheart.”
A week later he was still gunky.  

Despite the cold, cough and fever, it was a good thing to let our son make his own choice – because he has learned something.  Instead of us, the parents, dictating constantly, our son was allowed more control over his choices.  This freedom to choose comes with more responsibility for the consequences that result.  And with this comes more knowledge and understanding about his own future choices.


Needless to say, I was motivated to create some yummy and nutritious raw ice cream as soon as we returned home from holiday.  Our son is allergic to cashews and most raw ice creams are cashew based. I first experimented with frozen bananas.  Our son likes them, but the ‘ice cream’ just tasted like banana to me and my husband.  So, I moved on to an almond cream base, sans dates because dates do have a certain taste.  I really just wanted a  solid Vanilla Ice Cream.  This recipe is ultra simple for any Mama without much time on her hands and it tastes wonderful.  It is a hit at our house.  My husband really likes it  and he’s hard to please.  When our son tasted this raw vanilla ice cream for the first time, he said: “Mama! This tastes better than the ice cream from the shop!  Thank you for making it for me…  I love you!”  

I don’t have to tell you that I think I have the best job in the world!!!

Raw Vanilla Ice Milk

Vanilla Ice Milk
The consistency of this ice cream is somewhere between a sorbet and ice cream, which is why I call it Ice Milk. The flavor is light and subtle.


Puree all together in a high speed blender:
2 cups raw organic almonds, soaked overnight, drained and rinsed
1 vanilla bean, ground in a coffee grinder
2 1/2 cups water
3/4 cups raw organic agave syrup (this product is new to me, produced at temperatures lower than 118F)
Place in a nut bag and squeeze out all the liquid.  Mix with other flavors if desired (1 pint of strawberries or tablespoons of carob to taste, etc).  Pour it in an ice cream maker.  Chill and churn for about 1 hour.