Coconut Ice Cream

Dairy free coconut ice cream (vegan, nut free)

Author: purelytwins

Recipe type: dessert

Prep time:  5 mins

Total time:  5 mins

 

4 ingredient ice cream made from coconut

Ingredients

• 1 cup coconut creamer (or canned coconut milk just make sure full fat)
• ¼ cup coconut butter*
• ½ tsp stevia** adjust taste to your liking
• ½ tsp cardamom

Instructions

1. Place all ingredients into blender and blend till creamy.
2. *If you do not have coconut butter, you can use coconut oil but do around 2-3 tbsp.
3. **And if you do not like stevia, pick your favorite sweetener and adjust to taste. Start around 1-2 tbsp and go from there. Depends how sweet you like it.
4. Once coconut ice cream is blended, pour into a shallow dish and place in freezer. Depending if you use coconut butter or coconut oil, the time in freezer will vary. Just keep checking on it, should take only a few hours.

Notes

Other great flavor options - add lemon zest use vanilla or cinnamon instead of cardamom, or add it with it stir in your favorite chocolate chips

Pad Thaï

My first-time home made Pad Thaï. It is DELICIOUS, even when my mother tried it, she was humming while tasting it, which means she approved it, and I felt so proud. Try it yourself, and get the Thaï flavor with the vegan "cuisine"!

Pad Thaï

Preparation: 20 Minutes
Portions: 4
Utensils: Mandoline or Spirooli Coupe Spirale

Decoration and Sauce:
1 small Lettuce, cut into pieces
1/2 cup Pad Thaï Sauce (check recipe)
1/2 cup cashew nuts, coarsely ground
1/2 lime, cut in 4
Coriander leaf

Raw Organic Ingredients:
1 1/2 zucchini, spaghetti style with the Spirool
1 medium Daikon a Japanese white Radish, spaghetti style
1 cup red cabbage, sliced
1/4 cup green onion, sliced
1 cup red pepper, cut in strips
1 cup yellow pepper, cut in strips
2 cups sunflower sprouts
1/2 cup fresh coriander

Daikon

In a bowl, bring together all the ingredients; mixed vegetables. Add the Pad Thaï Sauce
and mix well.

Place the mixture in a mountain style. Spread the crushed cashews. Decorate with a wedge of lime and coriander leaves. Eat fresh




Bon Appétit!
La Reina
Recipe from: Crudessence Recipe Book  

Pad Thai Sauce

Pad Thai Sauce

Preparation: 5 minutes
Serves 2 cups

Raw Organic Ingredients:
1/4 cup Tamarin Paste
1/4 cup Agave nectar
1/4 cup Tamari Sauce
2 tb.s. chili flakes
1 tb.s. Garlic, glove
1/4 cup Sunflower oil
2 tb.s. water

Reduce all ingredients in a blender into a thick sauce.

Can be kept for 2 weeks in the fridge in a container.

Add to Pad Thaï


Bon Appétit!

La Reina

Recipe from: Crudessence Recipe Book 


Recipe with Pad Thaï

Spinach & Pineapple

Fresh and cold to start a good morning with the greens. I chose Spinach and Pineapple to boost my body and energy after my meditation and yoga and jump into my daily overload of work.

Spinach & Pineapple

Organic Ingredients:

Fruits:
4 Pineapple slice, frozen
1 Banana
1 cup Spinach
1/2 Mango


Seeds:
Hemp seeds

Equipment:
Blender or Vitamix

1 cup of water

Add all ingredients in the blender.

Decorate with hemp seeds
Or choose your own decoration :-)


Bon Appétit!

La Reina

Kale Soup

A nice and fast dinner idea, Kale Soup

Kale Soup

Preparation: 5 Minutes
Portions: 4
Equipment: Blender or a Vitamix

Raw Organic Ingredients:
5 kale leaves and/or spinach and / or chard leafs

1 Avocado
1 cup sunflower sprouts
1/4 cup hemp seeds
2 1/2 cups water, (hot if you want a hot soup)
1 lemon, peeled
1 t.s. ground coriander
2 tb.s. tamari sauce or nama shoyu

Kale

Avocado

Nama Shoyu

Hemp seeds

Put all the ingredients in the blender, or vitamix until obtaining a smooth soup.






Bon Appétit!

La Reina

Recipe from: Crudessence Recipe Book  

Marinated Mushrooms

Marinated Mushrooms

This recipe is to be used with the "Spaghettis au Pesto"


Prepare 1 cup

Raw Organic Ingredients:
2 cups mushrooms, sliced
4 t.s. sea salt
4 t.s. olive oil
1 t.s. ground black pepper

In a bowl, mix the mushrooms with the sea salt, ground black pepper and olive oil.  
Leave it for 15 minutes, then throw the water left in the bottom before using the marinated mushrooms.
Eat fresh


Bon Appétit!

La Reina

Recipe from: Crudessence Recipe Book  
Recipes used with: Spaghettis au Pesto

Pistachios and Basil Pesto

Pistachios and Basil Pesto

Soaking: 4 hours
Preparation: 15 Minutes
Portions: 1 1/2 cup
Equipment: Blender

Raw Organic Ingredients:
1/2 cup pistachios, soaked

1/3 cup cashew nuts, soaked
1 cup basil leafs

1 1/2 garlic clove
1/2 cup olive oil
1/2 t.s. sea salt

pistachios

cashew

Basil and Garlic

Olive Oil

Sea Salt

Soak the pistachios and the cashews for 4 hours. Rinse them well after soaking.
In the mixer, blend all the ingredients into a creamy paste.


Can be kept 1 week in the fridge, or 6 months in the freezer.



Bon Appétit!

La Reina

Recipe from: Crudessence Recipe Book  
Recipes used with: Spaghettis au Pesto