Friday, January 27, 2012

Raw Vanilla Cashew Ice Cream

I've faced the facts. My body doesn't really love dairy (although I really do). Ice cream is especially tough. Let's also agree that it's really not very good for you. 

An amazing alternative is raw cashew ice cream. You can buy cashew ice cream probably in Toronto I imagine but I haven't seen it very many places around here. I like it because it's easier on my tummy and it's actually quite healthy. I also like it because it's not full of processed sugar. 

This was my first time making raw cashew ice cream. I think for the next batch I'm going to try to get better quality cashews. I am also going to look into how to make it taste less "icy" (I want the texture in the finished product to be smoother). Maybe some of you can help me out with this one! 

Cashew Vanilla Bean Ice Cream
2 cups of the best raw cashews you can find
2 1/2 cups filtered water 
1/2 cup maple syrup
seeds of 3 vanilla beans 
pinch of salt
1 tbsp maca powder 

There really are that few ingredients! 

Blend all of these ingredients until smooth in a very good blender. Put in the freezer in a glass bowl to cool down. Pour the ingredients into your ice cream maker and process according to its directions. For me this meant letting it churn for about 35 minutes. At this point the mixture was like soft serve ice cream. Transfer the mixture into an air tight container and keep in the fridge. Yum!!!!!!!!!!!!!!

ps I have been eating this ice cream for breakfast as I write this :)

xo Gat

Wednesday, January 25, 2012

My classic Lentil Soup

This recipe is based on one that comes from Fresh restaurant in Toronto. If you haven't been there- you are missing out. It is glorious. Especially their new quinoa onion rings. Toss a bit of quinoa on deep friend onions and it's good for you- right?

Lentils are a source of fiber, protein and are very low in fat. Today I made my soup a bit differently. Usually I do not add zucchini and I only sometimes add tomatoes. That's what I love about soup- it's yours to change every time. 

Thai-Style Red Lentil Soup
1 large sweet onion, diced
3 large carrots, peeled and chopped
1 tsp chopped garlic
1 tablespoon chopped ginger
1 tablespoon curry powder 
1 tsp turmeric powder 
2 cups red lentils
1 carton vegetable broth
1 can coconut milk
1 zucchini, chopped
2 tomatoes, seeded and chopped

1. Sauté the onions, ginger and garlic in a couple of tablespoons of oil until the onions are translucent. Add the carrots and sauté for about 5 more minutes.
2. Add the lentils, the zucchini and the broth and bring to a boil. Reduce the heat and simmer until the lentils are tender (at least 20 minutes). Add more broth if necessary. 
3. Add the can of coconut milk, the tomatoes and simmer until all heated through. Season with salt and pepper and garnish with freshly chopped cilantro.

This soup keeps well in the fridge and is great for lunch. I hope you enjoy this soup as much as I do! 

xo Gat