Vegan Mint Chip Ice Cream
dessert
Vegan Mint Chip Ice Cream Equipment Required blender ice cream maker measuring cups spoons 1 quart canning jar with cover Ingredients · 1⁄2 cup cashews, raw, soaked for 6 hours, well drained · 1⁄2 cup rice milk, unsweetened, organic · 4 oz silken tofu · 1-1⁄2 teaspoons peppermint extract · 1⁄4 teaspoon vanilla extract · 3 teaspoons mint leaves, dried (or the equivalent taste value in fresh leaves) · pinch pink Himalayan salt · 2 tablespoons baker's stevia · 3 tablespoons coconut nectar · 2-1⁄2 teaspoons raw Irish moss powder · coconut milk, unsweetened, organic · 1⁄2 cup chocolate chips, chunks or nibs Directions Fill up the canning jar to where the neck starts with water.
Carrot Cake Frosting
dessert
Carrot Cake Frosting Ingredients · 1-1⁄2 c cashews, raw · 1⁄2 c water, as needed · 1 teaspoon baker’s stevia (measures like sugar) · 2 tablespoons lemon juice (about how much you should get out of one lemon) · 1 tablespoon coconut nectar (or agave syrup) · 1⁄4 teaspoon vanilla Directions Blend cashews and water together in blender until very smooth. Add more water if needed to create a smooth paste.
Quickles
snack
Quickles Equipment Required canning jar Ingredients · 1 cup water · 1⁄2 cup + 2 tablespoons white vinegar · 2 tablespoons rice wine vinegar · 2 tablespoons light basalmic vinegar · 4 tablespoons baker’s Stevia (measures like sugar) · vegetables · 1⁄2 teaspoon dill, dry · 1⁄2 teaspoon garlic, dry, small pieces (You can use 2 cloves of chopped fresh garlic instead) · 1⁄2 teaspoon celery seeds · 1⁄8 teaspoon black pepper corns · 1⁄4 teaspoon mustard seed Directions Mix together the first 5 ingredients, through Stevia.

"Eat food, not too much, mostly plants." - Michael Pollan