Monthly Archives: January 2017

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…

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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