Sadly, I cannot make this delicious treat. I’m allergic to peaches. But, I thought you might!! Enjoy. Just don’t tell me how amazing it is, I might cry.
About 4 cups of peaches, peeled and cut up into pieces and divided in half
1 14-oz can coconut milk
2 teaspoons organic virgin coconut oil (especially if the coconut milk is not full fat)
1/2 to 3/4 cup organic light brown sugar, to taste
1 teaspoon bourbon vanilla
In a saucepan heat half the peaches (2 cups) with the coconut milk, coconut oil, and sugar until the peaches are softened and the sugar is melted (this takes less than five minutes). Remove from heat and cool.
Pour the mixture into a blender and blend till smooth.
Combine the remaining peaches with the peach-coconut milk mixture. Add the vanilla. Stir and cover. Refrigerate for two hours or so- until the mixture is cold.
Churn the peach mixture in your favorite ice cream maker, as per manufacturer’s instructions.
Or pour the mixture into a freezable container and freeze; check every 15 to 20 minutes or so and stir the mixture to keep ice crystals from forming.
Makes a quart of peachy vegan ice cream.
These are SO good. They’re quick, easy, and for those sweet cravings while your up late ;)
1 cup peanut butter
1 cup white sugar
1 teaspoon baking soda
Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl, mix together the peanut butter, sugar, egg, and baking soda until well combined. Roll dough into 1 inch balls, and place on ungreased or parchment papered cookie sheets.
Bake for 6 to 8 minutes in the preheated oven. Cool on cookie sheets until set, before transferring to wire racks to cool completely.
Consume. Preferably before your family members do!
I have been meaning to post more gluten-free recipes for one of my recent followers, ataraxiaa. But I keep forgetting. So today, I am headed to PCC to pick up a few ingredients for some new recipes! I’m VERY excited. I have spent hours searching for the perfect and most appetizing dishes with the best ingredients. Stay posted, I’ll be adding the recipes and pictures tonight.
I realized recently that I was yet to rave about one of my all-time favorite foods, edamame. This Chinese soybean provides about 12 grams of protein in each 100-gram serving. They can be added to just about any recipe, from soups to salads to entrees. Or just eat them plain with a tiny bit of salt. I might just be obsessed.
Quinoa=Protein. For those of you who do not know, quinoa is a grain-like crop. It is gluten-free and very healthy. Per 100 grams, there are 14 grams of protein, 4.6 milligrams of iron, and 197 milligrams of magnesium. These things are crucial to being a healthy vegan, vegetarian, and being gluten-free. So go off and enjoy quinoa!
Mangoes. What is so great about them anyway? I will tell you. Just one cup of mango supplies 100% of a day’s vitamin C (which us vegans need), a decent dose of blood-pressure-lowering potassium, and 3 grams of fiber. This is a super fruit. There are so many different varieties to choose from! Plus they are just so darn good…
This recipe is fantastic. The texture is perfect. The flavors work so well together. Garlic and lemon are best friends, and together, they make this dish. Italian seasoning joins the party to complete it. What I love most about this recipe is the lemon. On the potato skin wedges, the lemon is flavored perfectly. The flesh of the potatoes is very light and balances out the lemon and garlic. And the size of these things is simply adorable! This makes a great side dish to any meal. Vegan, gluten free, and healthy. My perfect recipe! Bon appetite to those who try it. :)