Archive for September, 2011
Eating healthy for me has come in stages. I have almost always eaten reasonably healthy, but about 5 years ago after reading Dr. Oz’s book I went to all whole grains and unrefined sugars. That in itself brought about a whole new challange to cooking, especially baking. Whole grains are just are not the same as white flour! I finally mastered that challange (mostly) and now here I am again trying to bake without dairy products. No butter! No Eggs! Goodbye old friends. Now what? After several failures of cookies, graham crackers, pastry dough, etc. I finally had success with these delicious scones. I hope to have many more successful attempts to follow and I’m sure that my healthy eating journey will evolve and change again as well. To quote an unknown author, “I may not be there yet, but I’m closer than I was yesterday”. For a gluten free scone see the notes.
- 1 1/2 cups oat flour
- 1 1/2 cups plus 1 tbsp old fashioned rolled oats (not quick cooking), divided
- 1 tbsp baking powder
- 3/4 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp sea salt
- 1/4 – 1/3 cup raw coconut crystals (depending on how sweet you want your scones, I use 1/4 cup)
- 1/2 cup unrefined coconut oil
- 1/4 cup plus 1 tbsp oat milk (or soy), divided
- 1/2 cup pumpkin puree, not pie filling
- 3 tbsp pure maple syrup, divided
- Preheat oven to 400 degrees.
- Place the oat flour, baking powder, baking soda, coconut crystals, salt and cinnamon in a food processor and pulse once or twice to mix.
- Add the 1 1/2 cups oats and process 20-30 seconds until the oats are broken up but not processed into flour.
- Add the coconut oil (break into chunks not one blob) and pulse several times until a crumbly meal forms.
- Transfer the mixture to a large bowl.
- In a small bowl mix together the 1/4 cup milk, pumpkin and 2 tbsp maple syrup.
- Pour the liquid into the oat mixture and stir gently until it’s combined but don’t overmix. You should have a slightly sticky biscuity type dough.
- Turn the dough out onto a baking sheet lined with parchment or silicone mat and pat it into a 3/4 inch thick circle.
- Score the circle into 10 wedges, like cutting a pie. Be careful not to cut through to the parchment or silicone mat.
- Mix together the remaining milk and syrup and brush over the tops of the scones. Sprinkle with the remaining oats.
- Bake 18-20 minutes, until the tops are golden brown. Cool and break apart the wedges to serve.
Makes 10 wedges.
Serving size 1 wedge.
Nutrients per serving: Calories: 239.5, Cal. from Fat: 117, Total Fat: 13g, Sat. Fat: 10.7g, Carbs: 26.6g, Fiber: 3g, Sugars: 7.2g, Protein: 3.5g, Sodium: 195mg, Chol: 0mg
For a gluten free scone use gluten free oat flour and gluten free rolled oats and proceed as directed or replace the oat flour with 1/2 cup raw coconut flour, 1/2 cup brown rice flour and 1/2 cup sorghum flour. Replace the rolled oats with quinoa flakes. Start with 1/2 cup soy milk and add up to 1/4 cup more if the dough is too dry (I found that the gluten free flours really soak up the moisture so don’t be afraid to add the extra milk). Increase the coconut crystals to 1/2 cup. Unfortunately, while the gluten free scones were ok they were not nearly as good as the oat version.
Store leftovers in an airtight container for 2-3 days.
One lesson that I learned quickly when we switched to a ‘vegan’ lifestyle was that being vegan didn’t mean that you ate healthy. The VAST majority of vegan recipes contain artificial ingredients. The vegan ‘cheeses’, ‘meats’ and other faux products on the market are usually contain processed ingredients and artificial. That, along with the fact that sugar (in all it’s forms) is used in most of the recipes I found online was making it hard to find wholesome, natural meals. Being a ‘clean’ eating vegan wasn’t going to be as easy as I had first thought. Add that to the fact that I had a meat loving, veggie
hating non enthusiast husband who was counting on me to make a dinner that was both tasty and filling. No pressure. None. At. All.
I liked the idea of making a ‘meatloaf’ but wasn’t thrilled with any of the recipes I found. I ended up throwing ingredients into a bowl and crossing my fingers that it tasted good. Hands down BEST “meatloaf” EVER! Not only was it filling but the flavor was delicious! The kids ate this right up and I even got 2 thumbs up from the hubby.
- 1 small onion, chopped
- 4 cloves garlic, minced
- 2 cup quinoa, cooked *see notes
- 2 cup lentils, cooked, roughly mashed *see notes
- 3 tbsp low sodium soy sauce or tamari (if you follow a gluten free diet make sure to use gluten free sauce)
- 1 tbsp extra virgin olive oil
- 2 tbsp Worchestershire sauce (again, gluten free if needed)
- 2 tbsp Dijon mustard
- 1/4 cup Homemade BBQ sauce (you can substitute with Homemade Ketchup or tomato paste)
- 1 tbsp oregano
- 1 tbsp parsley
- Preheat oven to 375 degrees.
- Follow the directions in the notes below to cook the quinoa and lentils.
- In a medium saucepan add olive oil and heat on high. Add onions and reduce heat to medium. Saute onions for about 5 minutes. Add in garlic and continue sauteing until onions are golden brown.
- In a large bowl add onions and garlic, cooked quinoa and lentils along with the soy sauce, worcestershire sauce, mustard, BBQ sauce, oregano and parsley. Mix well.
- Transfer mixture into a 1 1/2 quart loaf pan and place in the oven for 25-30 minutes.
- Remove from oven and let cool for 5 minutes – this allows the loaf to firm up a bit. Cut into 1 inch slices and serve.
Makes 8 servings.
Nutrients per serving: Calories: 141, Cal. from Fat: 28, Total Fat: 3g, Sat. Fat: 0g, Carbs: 23g, Fiber: 6g, Sugars: 2g, Protein: 6.5g, Sodium: 392mg, Chol: 0mg
Store leftovers in an airtight container in the fridge for up to 1 week.
Both lentils and quinoa are great proteins to add to salads, stir fries, soups and stews. I usually cook up a whole bag of each and add them into various meals throughout the week. This makes putting together our meals quick and easy!
To cook quinoa place 1 cup quinoa and 1 1/4 cup water (or stock) in a large pot. Bring to a simmer and then reduce to low. Cover and cook for between 30 and 35 minutes. Remove from heat and let sit covered for an additional five minutes. Fluff with a fork and serve.
To cook lentils first place them in a colander and run water over them to wash away any small bits of soil. Also check to make sure there are no small stones mixed in. (Unless I’m buying bulk lentil I have never run into this problem.) In a large pot add 1 1/2 cups of water for every 1 cup of lentils you will be cooking. Bring the water to a boil. Add the lentils and return to a boil. Reduce heat to low and cover for 25-40 minutes. The length of time will depend on how hard or soft you like your lentils. I usually let mine cook for 30 minutes, that way they aren’t mushy but aren’t hard either.
I woke up a few days ago feeling ‘chef-y’. Yes, I often dream about food or I should say cooking food. Maybe I shouldn’t watch ‘Chopped’ before going to bed. Anyway, I wanted to make something different so I went searching through my list of possible blog recipes and came across Tian De Courgettes or Zucchini and Rice Terrine. A terrine is ”A meat, fish, or vegetable mixture that has been cooked or otherwise prepared in advance and allowed to cool or set in its container, typically served in slices” Merriam-Webster. It’s really easy but sounds and looks like it took a lot of skill and work. Try making it for yourself and say to someone, “I just made a terrine” and see how chef-y you feel. It’s awesome!
- 2 tbsp extra virgin olive oil, divided
- 1 onion, minced
- 8 small zucchini, finely chopped
- 2 cloves garlic, minced
- 2 eggs
- 1/2 cup Gruyere or swiss cheese, shredded
- 2 tbsp freshly grated parmesan cheese
- 1/2 cup fresh parsley, chopped
- 1 cup cooked short grain brown rice
- 2 stems fresh thyme, minced or 1/2 tsp dried thyme
- 1 tsp sea salt or to taste
- black pepper to taste
- Preheat oven to 375 degrees. Oil a glass or nonstick loaf pan with 1/2 a tsp of the olive oil.
- Heat 1 tbsp of the olive oil in a large skillet and saute the onion over medium heat until soft, about 5 minutes.
- Add the remainder of the oil, zucchini and the garlic and saute on low, stirring often for about 10-15 minutes until the zucchini is tender.
- Beat the eggs in a large bowl and then stir in the Gruyere, parmesan, parsley, rice, thyme and the zucchini mixture. Add salt and pepper to taste.
- Spoon into the prepared loaf pan, you will need to pack it down slightly. (I put a piece of foil underneath the pan to catch the drips that may boil over).
- Bake 55-60 minutes until firm.
- Remove from the oven and allow to cool completely. Slice into 1 inch thick slices and serve. A terrine is usually served cold but you can warm it up after slicing if you prefer.
Makes 8 slices.
Serving size 1 slice.
Nutrients per serving: Calories: 155, Cal. from Fat: 70, Total Fat: 7.8g, Sat. Fat: 2.6g, Carbs: 16g, Fiber: 3.2g, Sugars: 5.6g, Protein: 7.6g, Sodium: 317.6mg, Chol: 61.4mg
Store covered in plastic wrap or foil and keep in the refrigerator for up to 1 day.
I have eaten a vegetarian diet for a couple of years now. A couple of months ago I started adding some chicken here and there into my diet thinking I needed more protein since I was working out harder running up and down the ‘hills’ here in California. I’m not sure why I chose adding chicken rather than other protein sources but I have experienced some problems resulting from this and I regret making this change and have gone back to not only eating vegetarian but have cut out all animal products in support of Sarah and her family. As I have mentioned before I have never been a big fan of tofu but what kind of cook am I if I can’t make something that tastes not only good but delicious with any ingredient? I’m up for the challange and this is one sloppy recipe that I will be making again and again. Even if you don’t follow a vegetarian/vegan diet why not give it a try?
- 1 package (14 ounces) organic firm tofu (since tofu is a soy product please use organic to avoid GMO soy beans)
- 1 tbsp extra virgin olive oil
- 1 green or red pepper, diced (I used roasted red pepper for a more concentrated and sweeter flavor)
- 1/2 medium onion, diced
- 1 small carrot, shredded or diced
- 2 cloves garlic, minced
- 1/2 – 1 tsp cayenne pepper (to taste)
- 1/2 tsp cumin
- 1 tsp Dijon mustard
- 1 cup water
- 4 – 6 tbsp no salt added tomato paste
- 1 tsp apple cider vinegar
- 1 tbsp low sodium tamari or soy sauce (if you follow a gluten free diet make sure to use a gluten free sauce)
- 2 tsp raw coconut crystals
- 2 tbsp fresh parsley, minced
- 1/2 tsp sea salt and ground black pepper or to taste
- With a fork mash the tofu into chunks.
- Heat oil on medium heat in a large skillet and saute the onion, pepper, carrot until tender. Stir in the garlic and saute a minute more.
- Increase the heat to high and add the tofu and saute 5 minutes.
- Add the cayenne pepper, salt and black pepper. Stir and reduce heat to medium-low.
- In a small bowl mix 4 tbsp tomato paste, water, soy sauce, and coconut crystals together. Add to the skillet with the tofu and simmer 10 minutes.
- Stir in the parsley. Add more tomato paste if the mixture is too thin. You should be able to eat it with a fork.
- Serve sloppy Joe style on a bun with a slice of tomato, lettuce or avocado slices or serve over rice or quinoa. I like mine over sauteed spinach or kale.
Makes about 3 cups.
Serving size 1/2 cup.
Nutrients per serving: Calories: 112.5, Cal. from Fat: 45.5, Total Fat: 5g, Sat. Fat: 0g, Carbs: 9g, Fiber: 1.5g, Sugars: 4.5g, Protein: 7g, Sodium: 296mg, Chol: 0mg
Store leftovers in an airtight container for up to 3 days.
One of the last meat based meals I made before switching to a plant based diet was this Asian Slow Cooker Chicken. I love meals that can cook all day in the slow cooker and be ready when I get home from a busy day with the kids. I literally threw everything in the slow cooker, covered and 6 hours later dinner was done. This meal got a thumbs up from everyone! The sauce was delicious and we enjoyed it over rice with a side of steamed broccoli. YUM!
- 1/3 cup low sodium soy sauce or tamari (if you follow a gluten free diet make sure to use a gluten free sauce)
- 1 tbsp ponzu sauce (omit if you don’t have it on hand)
- 2 tbsp sesame oil
- 2 tbsp brown rice vinegar
- 1 small onion, sliced
- 4 large carrots, sliced thinly on a diagonal (about 1 1/2 cups)
- 1/2 cup green onions, chopped
- 5 cloves garlic, minced
- 2 inch piece of ginger, chopped
- 1 1/2 pounds boneless skinless chicken breasts
- In a small bowl combine soy sauce, ponzu sauce, sesame oil, vinegar, garlic and ginger. Stir well to combine.
- Layer carrots, onions (not green onions) and chicken in your slow cooker and evenly pour the sauce over top.
- Cook on low for about 6 hours. Serve with brown rice and top with green onions.
Makes approximately 4- 5 servings.
Nutrients per serving: Calories: 161, Cal. from Fat: 66.5, Total Fat: 7.5g, Sat. Fat: 1g, Carbs: 6g, Fiber: 1.5g, Sugars: 3g, Protein: 19.5g, Sodium: 830mg, Chol: 52mg
Store leftovers in an airtight container in the fridge for up to 3 days.
I guess I’m in a ‘hearty’ food phase. Lately hearty food is all I want to eat. You would think I was a bear getting ready to hibernate! What can I say? I’m just craving ‘stick to your ribs’ food and spicy is my mantra (right after peace, love and joy) so spicy lentils it is. This soup/stew is great for freezing in single servings so you can have a quick meal on hand for those days when there just isn’t time to cook.
- 1 cup lentils (I used Beluga lentils but French green lentils would work too. Other types of lentils tend to get too mushy so try to avoid using them in this recipe)
- 4 cups water
- 2 celery stalks, chopped
- 2 carrots, chopped
- 1 leek, chopped
- 1 medium sized zucchini, sliced
- 3 – 4 medium size tomatoes, diced
- 3 cloves garlic, minced
- 1/2 tsp sea salt and black pepper or to taste
- 1 tsp coriander
- 2 tsp cumin
- 1 bay leaf
- 1/2 – 1 tsp cayenne pepper (to taste)
- 1 -2 lemons, cut into wedges
- Rinse the lentils and pick out any stones or debris. Once rinsed put the lentils, bay leaf and the water into a soup pot and bring to a boil. Reduce heat to a simmer and cook 30 minutes or until just about tender.
- Add the rest of the ingredients except the lemon. Bring back up to a simmer and cook until the vegetables are tender and most of the liquid is absorbed about 15 minutes or so. Remove the bay leaf.
- Spoon into bowls and serve with a lemon wedge to squeeze over the lentils.
Makes about 6 cups.
Serving size 1 cup.
Nutrients per serving: Calories: 129, Cal. from Fat: 6, Total Fat: 0g, Sat. Fat: 0g, Carbs: 24g, Fiber:
9.5g, Sugars: 4.5g, Protein: 7g, Sodium: 191mg, Chol: 0mg
Store leftovers in an airtight container for 3-4 days or freeze for later use. Do not add lemon juice until serving.
I have always believed that everything happens for a reason. EVERYTHING. As hard as it is sometimes for me to accept the bad things in life, I always remind myself that while I can’t understand why it’s happening right now, it’s meant to be and later on, if I’m lucky, I’ll see why it’s happening.
In 2006, shortly after having my daughter I had a lump removed from my left breast. Prior to this I had had 2 benign lumps removed and was told that I simply had breasts that produced benign lumps.
A few years after I had the lump removed, I got sick and tired of having no energy and basically feeling ‘yuck’ all day. I did some research on different diets and came across Clean Eating. Everything I read about it made sense to me. Eliminate the artificial crap from your diet and help your body grow stronger. I loved it! My family and I went cold turkey into the lifestyle. We threw out everything processed and pre-made and went grocery shopping the same day. We’ve never looked back.
In April of this year I went to see my doctor because there seemed to be a lump right under the scar from the 2006 surgery. She sent me to have an ultrasound done and I was told there was a lump there but it looked perfectly normal and to keep an eye on it. In August, after sensing something wasn’t right, I made an appointment to go see the doctor. We had just moved to California and while I wasn’t thrilled with going to a new doctor I knew I needed to be seen. After seeing the lump my new doctor ordered a mammogram and ultrasound STAT. Literally, I had to go straight from my appointment with her to get it done. The next day I had an appointment with a general surgeon and he said that while the lump doesn’t look cancerous, that it was large enough that it needed to be removed right away. A week later I had surgery. A few days later I was told that I had a Phyllodes tumor. Little is known about Phyllodes tumors. Only 3% of the population experiences these types of tumors and they tend to be very fast growing and can quickly turn cancerous. Unlike breast cancer they do not respond to chemo or radiation and most doctors have little to no experience with them. I was also told that the outer edges of the tumor showed precancerous cell division and that having a mastectomy on my left breast was the recommended course of treatment.
I can only imagine what might have happened if I hadn’t changed my eating habits when I did. As it turns out, that 2006 lump I had was a Phyllodes tumor. What if I hadn’t started eating clean? Would the tumor have come back quicker and turned cancerous? I truly believe that eating clean caused the tumor to be slow growing and kept it from turning cancerous.
In a few weeks I’ll be having a mastectomy on my left breast and my doctors have told me that this will eliminate any chance of the tumor coming back. The events over the last few weeks prompted me to research whether there were any diets that helped to ‘cure’ tumors. I did a LOT of reading and research. I also learned so much more about nutrition and the role it plays in our lives. Most of the research I was finding kept leading me to plant-based diets. I talked to my husband about this and we both thought it would be good to do a 3 day trial eating only a plant-based diet. That meant no dairy or meats. This was no small feat. My husband only eats 5 vegetables – corn, mushrooms, edamame, potato and onions. That’s it folks, nothing else. He’s also a BIG meat eater. He’s also the most supportive man I’ve ever met and if I was going to go to a plant based diet then he was coming along for the ride.
On our first day eating only plant based food, while I was googling for recipes to try I came across a blog that talked about the movie Forks over Knives. It said it was available on Netflix so I suggested to my husband that we should watch it that night. We watched. We were shocked.
After the movie ended my husband turned to me and said he would never be able to eat meat or dairy again. I think this probably shocked me the most. My husband is the last person I thought I would hear those words from. Not that I blame him. I also came to the same conclusion.
That night we talked for a long time and decided that the health of our family was more important than the taste of meat and dairy. When we started eating clean we were overwhelmed. What would we eat? What could we eat? What about all the stuff we would never eat again?!!! A few months into the clean eating lifestyle and we had more food choices than we knew what to do with. We figured that eventually the same would happen with a plant based lifestyle. Right now it’s a little scary. You don’t realize just how much meat and dairy play into your life until you eliminate it from your diet! But it’s just the beginning and I’m confident that in a few months we’ll look back and wonder what we were so worried about.
This last week has been one of the toughest when it comes to food that I’ve ever experienced. Finding things for my kids to eat that they actually like. Finding things for my meat eating, non plant loving husband to eat has been even harder. But each day, while I cook, prepare and research recipes, I can’t help but think what this decision means for my future and my family’s future. Will this spare one of us from getting cancer? Will any heart disease we have begin to go away?
Everything happens for a reason….
For anyone interested in the plant based lifestyle, please take the time to watch Forks Over Knives. We are now a week into eating a strictly plant based diet and we’re loving it. Oddly enough, my kids are loving it! Of course I’ll be sharing all the recipes I discover with you and I’ll also be blogging about the ups and downs of this journey. You can follow my adventures here.
Let me end by saying that this was truly a personal decision that my family and I made because it’s what was best for us. What’s best for my family may not be what is best for yours. This is why I never judge or criticize those with a different lifestyle. The Naked Kitchen will continue to be a place that provides support, recipes and information for those that follow a clean eating lifestyle. Whether you are a carnivore, vegetarian, vegan, flexitarian or raw food lover – it doesn’t matter to us. We welcome everyone along for the journey!
When I first started eating clean, without meaning to, I actually was eating a vegetarian diet. I’ve always loved vegetables and salad has long since been my favorite meal so it wasn’t a big stretch to go so long without animal meat. So when my family and I recently switched to a plant based lifestyle I didn’t think it would be that big of a deal to do away with animal based foods. WOW! Was I wrong. I was floored by the amount of things I ate that were made of eggs, milk, cheese and meats. Every single meal I (and my husband and kids) ate contained one and usually more of those 4 things. Eating only plant based foods turned out to be a bit more work than I realized. Never one to shy away from a challenge I went to work recreating our favorite things that would now fit our new lifestyle. As it turns out I like these chocolate flakes better than the chocolate chips we had been using. They tasted great in our Vanilla Ice Cream and I can’t wait to make some chocolate chunk cookies!
- 1/2 cup cocoa powder
- 1/2 cup raw coconut crystals
- 2 cans (13.5 ounces) coconut milk
- 1 tsp vanilla extract
- Place the cans of coconut milk in the fridge for at least 4 hours or preferably overnight. This helps to separate the coconut cream from the coconut water.
- Once the cans have been chilled carefully separate the top layer of coconut cream from the water below. You should yield about 1 cup coconut cream from 2 cans.
- Place the cocoa, coconut crystals and coconut cream into a quart sized mason jar.
- Fill a small saucepan with two or three inches of water. Place the jar into the saucepan and heat on medium high to begin melting the cream. (This creates a water bath to keep the chocolate from burning.)
- Once the mixture has completely melted, pull it out of the water (careful it will be hot) and add the vanilla. Stir well.
- Pour the mixture into a 9×13 inch pan covered with parchment paper. Spread it as evenly as you can. (Try not to let the mixture pool in the middle or you’ll have thicker chunks.)
- Place your pan into the refrigerator for 1-2 hours so that the chocolate can harden. Remove it from the parchment paper and break it into chunks.
- Add chocolate chunks to ice cream, cookies or pop a few in your mouth when you need a chocolate fix!
Nutritional info will vary depending on the size and thickness of your chocolate chunks.
Store leftover chocolate chunks in an airtight container in the fridge for up to 1 week.
Why didn’t I go vegan sooner?! I asked myself that same question shortly after I started eating clean. But really I know the answer. I have this stereotype in my head of vegans. I’ll spare you the details but it’s not flattering. And as much as I get the ‘look’ when I tell people my family eats ‘clean’, I still wasn’t prepared for the look I would get when I told people I was vegan. And not just a vegan! A clean eating vegan. Because as I found out, being vegan doesn’t mean you are healthy. Have you ever looked at the ingredients in the fake vegan meat that is out there. You might as well just eat regular meat! Although I know that not everyone that becomes a vegan does so because they want to be healthy. A large majority do so for ethical reasons and don’t care if they eat artificial sugar as long as it doesn’t harm animals in the making of it.
Tonight was our first fail night. I made whole wheat organic pasta and topped it with a ‘cream sauce’. The cream sauce consisted of avocado, garlic, olive oil, salt and lemon juice. I didn’t hate it and could have eaten it but honestly the salad I made was better so I went with that. Caleb did eat it all. But I think that was mostly because he wanted dessert. Keegan had one bite and wouldn’t touch it. Cliff had a small amount and then made peanut butter toast. Oh well. As Cliff and I like to say – They can’t all be winners.
Tomorrow is the kids first full day of workshop and I’m literally without ideas as to what to pack in their lunch. I can’t imagine how hard this would be if we didn’t homeschool. At least their workshop classes are only 1 day a week.
Which reminds me, I better get off to bed since I have to get up early to pack a lunch for which I have no idea what to put in it!
When my family and I decided to live by a clean eating lifestyle we did so because we wanted to be as healthy as we could be and do what was best for our bodies. As a nutrition enthusiast I am constantly researching what effects different foods have on our bodies. Lately I’ve been researching what role animal proteins play in our bodies. After a lot of research and talking it over with my husband we decided to take the steps necessary to become vegan. This is a personal choice that we made and by no means am I telling people that eating meat is wrong – it’s just what works for us. That being said I have never been the type of person to ‘give up’ my favorite foods just because I live a healthy lifestyle. I for one believe you can have your healthy and delicious cake and eat it too! My husband and kids usually end each meal at dinner with a bowl of ice cream and chocolate chips so it makes sense that the first recipe I googled was ‘vegan vanilla ice cream’ after we made the decision to go vegan. Going without ice cream was not an option! We all enjoyed this recipe. It was good but I personally didn’t think it was great. My husband and kids really enjoyed it and asked if we could have it again. I think next time I’ll add in a little peanut butter for a bit of extra flavor.
- 1 cup raw cashews (make sure these are plain, unsalted and not roasted)
- 2 cups water
- 1/4 cup raw coconut crystals/sugar (you can substitute with maple syrup or raw honey)
- 1 tbsp vanilla extract (or half a vanilla bean, paste scraped out, shell discarded)
- 1 pinch sea salt
- In a powerful blender or food processor, blend all the ingredients together until smooth.
- Pour the mixture into an ice cream maker and follow the instructions for your given machine. (If you don’t have an ice cream maker you can place the ingredients in a large bowl, place in the freezer and every 15-20 minutes stir until you have an ice cream consistency.)
- Serve with Homemade Chocolate Chips, peanut butter, some fresh berries or just enjoy as is!
Makes approximately 4-5 cups.
Serving size 1 cup.
Nutrients per serving: Calories: 219, Cal. from Fat: 140, Total Fat: 15.5g, Sat. Fat: 3g, Carbs: 7g, Fiber: 1g, Sugars: 8.5g, Protein: 7.5g, Sodium: 13mg, Chol: 0mg
Save leftover ice cream in an airtight container in the freezer for up to a week.