No Churn Dairy Free Mint Chip Ice Cream

Dairy Free Mint Chip Ice CreamOne of the hardest store bought products to find that has clean ingredients is a tasty dairy free ice cream. The sugar content is either astronomical or the ingredients have names I cannot pronounce.Due to the lack of options out there, I REALLY wanted to try making my own ice cream. I refused however to bring one more kitchen appliance into our apartment. I also know I’m not the only person who does not own an ice cream maker so I thought… so wouldn’t it be amazing if we could just make it in a food processor or blender? I remembered all the times I have made ice cream by simply placing frozen fruit (bananas) into my Vitamix. I realized I needed to get the ice cream base frozen without the machine – but how? Well, how else do you get liquids frozen? Ice cube trays!

The only down side I’d say to this process is the wait time for the liquid to freeze. I recommend preparing this ice cream the night or day before you want it because it needs at least 8 hours to freeze. Once processed in the blender, it needs another 2 hours or so to set up again. But- then it lasts in the freezer for weeks and you only need a few ingredients!

I am thrilled to share this recipe with you. It was one of the most exciting recipe accomplishments to date. I will note that it is refreshingly minty from the added fresh mint. You can leave this out, but I find it is what makes it taste almost restaurant quality. I hope you are enjoying your summer and of course, eating lots of ice cream!
Dairy Free Mint Chip Ice Cream
Dairy Free Mint Chip Ice Cream

Ingredients:

• 2 cans (400 ml) organic full fat coconut milk
• 1/4 cup packed fresh mint leaves (optional)
• 1/2 cup honey*
• 1/2-3/4 tsp pure peppermint extract (depending on how minty you like it)
• 3/4 tsp pink Himalayan salt
• 1 1/2 tsp arrowroot starch
• 1/3 chopped 70% dairy free dark chocolate

*a lighter flavoured maple syrup will work too!

Directions:

1. Add all ingredients except for the chocolate into a high powered blender. Blend until fresh mint has completely blended.

2. Pour mixture into ice cube trays (I like silicone ones) and freeze until solid (about 6-8 hours).

3. Once frozen solid, blend the cubes in a high powered blender (I use Vitamix) or food processor in batches. Don’t do them all at once. Blend until smooth and creamy and transfer to a loaf pan.

4. Mix your chocolate into the ice cream. Smooth out surface and place back into the freezer for up to 2 hours to re-solidify.

5. Scoop and serve!
IMG_3253-2

Strawberry Oat Cake

Healthy Strawberry Oat Cake
Strawberry season is in full swing (at least here in Montreal) and I knew I had to highlight this delicious fruit in the best way possible. The strawberries are so sweet and flavourful this time of year, I can’t wait to make jams, smoothies and more of this cake! I always give tips and tricks on my Instagram story (you can follow by clicking the icon above!) and this weeks was about buying seasonal fruits and freezing them yourself for smoothies, baked goods etc.. throughout the off season. This is a much cheaper option and you get to support local farms.

This cake is super moist and crumbly- and perfectly sweet from the strawberries and coconut sugar. The flours are simple oat and almond making it a delicious breakfast option. Serve alone or with whipped coconut or your favourite dairy free yogurt. Hope you love it!
Strawberry Oat Cake

Ingredients:

• 1 cup chopped strawberries (quartered), + extra for sprinkling over top
• 1 1/3 cup gluten free oat flour
• 1/2 cup almond flour or meal
• 1/3 cup gluten free oats (+ extra for sprinkling)
• 1/2 tsp Himalayan pink salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 cup coconut sugar
• 1 tsp cinnamon
• 1 tsp pure vanilla extract
• 2 eggs
• 2/3 cup + 2 tbsp almond milk
• 1/3 cup coconut oil, melted and cooled

Directions:

1. Preheat oven to 350 degrees F. Line a loaf pan with parchment paper.

2. Scatter strawberries evenly in the loaf pan.

3. In a large bowl, mix together the oat flour, almond flour, oats, salt, baking powder, coconut sugar and cinnamon.

4. In a separate medium bowl, whisk together the vanilla extract, eggs, almond milk and coconut oil.

5. Add wet ingredients all at once into the dry. Mix until well combined and pour into loaf pan.

6. Bake for 40 minutes or until top is golden. *If you are using a toothpick to check doneness, remember the strawberries will remain wet, so try and find a spot thats strawberry free to check the cake itself!

7. Allow to cool completely before cutting! I like to store mine in the refrigerator.
Strawberry Oat CakeStrawberry Oat Cake

Green Goddess Dressing

Green Goddess Dressing

I always tell my clients that the key to loving your salad is having an incredible dressing. Store bought dressings are packed with sugar, unhealthy oils and lots of preservatives. Let’s be honest- they also don’t taste great. My go to quick and easy dressing at home is always a mixture of balsamic, dijon, honey and olive oil but it is fun to change it up from time to time.

One of the best ways to add loads of flavour to any dish is to utilize fresh herbs! I love using fresh herbs in all of my meals, and I ALWAYS have leftovers. What better way to use them then to throw them into a blender to make a delicious fresh dressing that is perfect for salads, pasta and even fish.

Be warned, this dressing is literally drinkable. It pairs really well with a salad filled with fresh seasonal vegetables, roasted sweet potatoes, toasted almonds and a hard boiled egg. What’s great is you can use pretty much any herbs of your liking.

Makes 1 cup

Ingredients:

• leaves of 2 sprigs of tarragon (about 1 tbsp)
• 1/4 cup packed fresh basil
• 1/4 cup packed fresh parsley
• 1/4 cup packed fresh dill
• 6 green onions (white part only)
• 2 tbsp rice wine vinegar
• 2 tbsp apple cider vinegar
• the juice of half a lemon
• 1 tsp dijon mustard
• 1 tsp honey
• salt and pepper to taste
• 1/2 cup extra virgin olive oil

Directions:

1. Add all ingredients from tarragon to salt and pepper to a high powered blender or food processor and blend until combined.

2. While the blender is running, slowly add the olive oil to emulsify the dressing.

3.Store in the refrigerator in an airtight container for 7 days.
Green Goddess Dressing