Oatmeal Ice Cream: Best. Homemade. Vegan. Ice cream. EVER

about to try this out with cooked and blended oats, mixed with coconut milk (coconut milk made from coconut flakes). Oat milk and coconut milk are unstrained. I blended in a cup of sultanas for sweetness and a tot of vanilla extract. I’ll update with the result later on.


Creamy vegan goodness, covered in my mom’s hot-fudge sauce (made vegan)

This stuff is awesome. It is just utterly, completely the bomb. A few months ago, as temperatures got higher, I started my annual round of homemade vegan ice cream experimentation. Like many others, I seem to face the same problems every year: not creamy enough; too watery; doesn’t freeze well; doesn’t resemble ice cream, etc. etc. This is the first summer I’ve experimented with oats as an ice cream base, and I was delighted with the results. So were the people (vegans and omnis alike) to whom I served it.

Isn’t this sundae cup simply adorable? I found it in our cupboard. I have no idea where it came from, but I love it!

Of course, as a disclaimer, I have to put that there are two completely standard but completely fabulous vegan ice cream recipes that are…

View original post 514 more words


Healthy Grape and Lemon Soda

You will need:

  • 1 small lemon
  • a handful of grapes
  • 5 or 6 ice cubes
  • 1/4 cup soda water
  • fresh mint


  • squeeze juice from the lemon
  • Add lemon juice, ice cubes, and grapes to the blender
  • Blend on High for 1 minute
  • Scoop blended mixture with some mint into a large glass
  • Add soda water and stir
  • Garnish with mint



Dairy-Free Nut-Free Basil Pesto is the Best-o

I’ve been wondering about those 2 most expensive ingredients. Now anyone’s tummy can smile 🙂

Fruit of Adventure

Dairy Free Nut Free Pesto

I remember my first taste of pesto. It was a warm summer night on an island off the coast of Maine after I had just completed the 8th grade. My mom and I were on an epic, two week road trip along the East coast with my maternal grandmother.

There are a few memorable moments seared in my brain from that trip. Like when my grandmother told my mother that I was ungrateful after leaving my used towels strewn about the bathroom floor in our hotel room (oops! still feel bad about that!). Or when I had my first (and only!) lucid dream while napping in our rental house on Cape Cod as my mom attended a conference presented by Will Schutz (my cat’s name happened to be Schutz!)

Most of all, I remember trying pesto for the first time. We were having dinner at an old friend’s of my…

View original post 483 more words

Super quick low-cal milk shake

I actually discovered this divine gift from the gods completely by accident.  Coming home from work on evening, I needed something not to heavy to silence my growling stomach while throwing together my supper.  My choice of ingredients:

  • 1/2 cup of chilled milk
  • 2 pitted dates
  • 1 small tot of vanilla essence


Pop the ingredients in a blender give it a wizz for a minute


And the result:


While its not as thick and decadent as an ice cream milk shake, it is deliciously smooth and creamy and definitely hits the spot.  I did not add additional sweetener, but feel free to sweeten to your liking.


Five minute banana ice cream

Got an ice cream craving but don’t want all the guilt?

what you’ll need:

  • 2 small sliced bananas (or 1 large one),  frozen in advance
  • 1/2 glass of full fat cows milk
  • 1 little tot of vanilla essence


pop all the ingredients in a blender


Give it a wizz for about a minute and voila! There you have it, rich creamy and delicious banana ice cream ready to delight your taste buds and kick your ice cream craving’s butt.  If you think 5 minutes was quick, see how fast you eat it up!


Might I add that I didn’t add extra sweetener.  Feel free to add some if you prefer.  There are recipes out there claiming that just blending a frozen banana and vanilla essence makes a delicious ice cream.  I beg to differ about that slimy mess that is totally not worth the brain freeze.  Adding half a glass of milk makes all the delicious difference and not that much more caloric expense.

I’ve popped it in the freezer to see if it stays ice creamy … lets hope.  I’ll post an update about that later.

Update:  The bad news is that after a couple of days in the freezer, the consistency was solid enough to be considered popsickle material, but definitely not scoopable ice cream.  The good news is that I could break it up with a butter knife, swirl it in the blender with a half glass of milk and that not only tripled the volume but came out even better than before 😀


Natural vs Processed foods

There is no way to eat healthy on processed foods. They are so dense in calories and so void of nutrients. Any form of calorie restriction on processed foods will leave you HUNGRY. Calorie counting goes hand in hand with processed foods. On natural food, one’s body knows when its had enough. Mother nature designed it that way. More volume, more nutrition, less calories! Two blocks of chocolate equals one big banana in calories, and has near to no vitamins and minerals. Hunger does not come from lack of calories. It comes from lack of vitamins and minerals. If hunger came from lack of calories, it would take a long time for the fat people of the world to start feeling hungry. What will make you feel more satisfied? A banana or two blocks of chocolate (I’m sure nobody normal can stop at just 2 blocks by the way). So even just one packet of chips will push you over the limit of calories you would use up in one day. One bag of corn puffs contains more than 1000 kilojoules, and that for eating, what feels like, air!!! Eating processed food is a recipe for perpetual failure.

Whipped cream without all the fat, that’s good for joints and wrinkles!

I will admit upfront that this is not that fast to make.  But its so worthwhile.  I LOVE cream. LOVE, LOVE, LOVE.  I’m all for full fat diets, I believe in fat.  However, there’s a limit, like with everything else.  Whipped cream is packed full of fat, much more than occurs naturally in food.  So, of course it does not make for a healthy diet.  Well, what if I told you there’s a way to make whipped cream with just the amount of fat contained in full cream cow’s  milk?  Crazy right!  Yes, its crazy, but its true!  I found out how on youtube.  Ps.  You don’t need to use sugar.  Here’s how you do it:

The thickening agent is gelatin. Which is packed full of Collagen, contains ZERO FAT, and collagen is good for keeping wrinkles at bay and strengthening the connective tissue (tendons and ligaments) in joints 🙂  What more can one wish for.

Enjoy folks! mmmmmm

Sweet potato and Oatmeal pancakes – Gluten and lactose free!


These were delightfully tasty, and quick and easy to make.  Please note, I do not include sweetener in my recipe, I would top with banana slices or berries afterwards to sweeten.  You are however free to add your preferred form of sweetener, to the batter or to top afterwards.


1 cup oats

1 medium cooked and skinned sweet potato (I used the purple skinned variety because of its naturally lovely sweetness and aroma)

1/2 cup coconut milk

2 tablespoons cooking oil

1/2 teaspoon vanilla essence

1/2 teaspoon baking powder

1/2 teaspoon fine cinnamon

Method:  process all the ingredients in food processor till a smooth, fine consistency.   Scoop blobs of batter into a medium/hot pan moistened with oil, and turn over after 30 seconds, let the other side brown and then remove from pan. Enjoy as is, or top with your favorite choice of topping.  I use banana slices, berries, honey, coconut cream.

Gluten and lactose free, honey sweetened shortbread

coconut shortbread

This recipe is genius… and super quick!  It uses coconut flour.  I found the original recipe here I doubled up the ingredients: 12 tablespoons coconut flour 8 tablespoons coconut oil 3 tablespoons honey (add according to how sweet you’d prefer) 1/2 teaspoon vanilla essence Method: Melt the coconut oil.  Mix all ingredients together till the mixture forms a dough, form small balls and place on a baking tray, flatten with fork, and bake for 15 minutes in preheated oven at 180 C. Prep time in total was 25 minutes (5 minutes mixing and placing on baking tray, 15 minutes baking). This recipe makes about 14 cookies.  The texture was good, and sweetness enough for me, but I think butter would work better than coconut oil.  Coconut oil gives it a kind of wild aftertaste.  It was  nice and crumbly 🙂 I am addicted to cookies, which does not work well with my otherwise healthy lifestyle.  White flour and regular sugar has a bad effect (bloatedness, acid reflux, indigestion), so its an absolute dream come true for me that there are alternatives.  I’ll be trying this out with butter and post an update soon.  I’ll also be trying a rice and corn flour shortbread soon.