What fun! This creamy, dairy free ice cream treat is just the thing for all you ice cream and coffee lovers. The texture is like gelato and the flavor has tons of body… full of almond, vanilla, coffee, and of course chocolate chips.
For people avoiding dairy and gluten, this ice cream is a special treat. Coconut ice creams are also terrific. But if you’re getting to much coconut, this cashew ice cream recipe offers an alternative.
We use stevia to sweeten the cashew ice cream. You could cut back a bit on the stevia and add just a bit of raw honey instead. But be sure it’s local, raw honey, never been heated. We don’t advocate overdoing honey or any other sweetener….. just use a teaspoon or so…. not a 1/2 cup!
We use Lily’s Dark Chocolate Premium Baking Chips. You’ve seen these in our Chocolate Chip Cookie Dough Bars recipe. We suggest these chips because they are sweetened with stevia instead of sugar or artificial sweeteners. Lily’s chips have erythritol in them… a sugar alcohol that we also do not recommend using in larger amounts. Erythritol can make you gassy. You can substitute organic cacao chips instead of the sweetened chips. Just note that they will be be bitter chocolate… a plus for those who love bitter!
We also recommend using Organo Gold Black Coffee because of the infused Ganoderma Lucidum. Ganoderma is a Chinese mushroom that provides more energy, improves sleep, enhances your immune system, reduces allergies and inflammation, assists in detoxification, and boosts stamina.
Most people who drink this coffee do not suffer from jitters, stomach aches, headaches, crashing, poor sleep, acid reflux, or mood swings even if they have these reactions to other coffee.
You will notice that the cashews in this recipe are soaked (or sprouted). We do this for two reasons. When you soak the cashews they become much softer and more appropriate for an ice cream texture. They break down easier in the VitaMix and become extremely creamy with the rest of the ingredients. Soaking/sprouting nuts is also essential for optimal digestion.
Coffee Chip Cashew Ice Cream
2 packed cups soaked cashews
2 cups water
2 tsp vanilla extract
2 tsp almond extract
2 tsp NuNaturals Liquid Stevia
3 packets Organo Gold Black Coffee
1/2 cup Lily’s Stevia Chocolate Chips
Cover your cashews in water and let sit for at least 12 hours. Strain off the water and rinse the cashews with fresh water. You might see a lot of goop and gel in the old water. This is normal.
Place the rinsed cashews and water in the VitaMix. Blend until smooth. Add the rest of the ingredients (except the chocolate chips) and blend until completely combined.
Pour the contents into your ice cream maker and follow the directions of your machine for the churning process.
When it looks like the ice cream is almost done churning, pour in the chocolate chips. Let it churn until it looks like the consistency of real ice cream.
You could serve the ice cream immediately, or scoop it into a covered glass dish and store in the freezer. The ice cream will eventually become rock hard in the freezer, but it does thaw and taste great later.
Top with chopped nuts, Nu Naturals Chocolate Sauce, coconut flakes or more Lily’s chocolate chips or cacao nibs and enjoy!
Coffee Chip Ice Cream
Ice cream made from sprouted cashews, ganoderma coffee, and chocolate chips... all sweetened with stevia.
Cover your cashews in water and let sit for about 12 hours.
Strain off the water and rinse the cashews with fresh water. You might see a lot of goop and gel in the old water. This is normal.
Place the rinsed cashews and water in the VitaMix. Blend until smooth.
Add the rest of the ingredients (except the chocolate chips) and blend until completely combined.
Pour the contents into your ice cream maker and follow the directions of your machine for the churning process.
Right before the ice cream gets too stiff, pour in the chocolate chips.
Let it churn until it looks like the consistency of real ice cream.
You could serve the ice cream immediately, or scoop it into a covered glass dish and store in the freezer. It's best about 30-60 minutes after putting in freezer or immediately after churning in ice cream maker.
The ice cream will eventually become rock hard in the freezer, but it does thaw and taste great later.
Finally, a healthy homemade mayo that tastes good! The homemade mayos I’ve tried do not taste good. Not this one! The spice adds a lot and so does the avocado.
Once you clean up your diet and get rid of all those salad dressings and sauces with “bad” oils and chemicals such as MSG, not to mention the excess sugar and high fructose corn syrup, you might wonder…. what do I use for mayo? Most of the commercially available mayos are made with canola oil and/or soybean oil (not good!). And instead of high fructose corn syrup, they have “organic cane sugar”.
Still not what you want. This “Green Godess” mayo is made from real ingredients that give you good nutrition and all good fats. Spice it as much as you like. Spice not your thing? Dial it back a bit. It’s made for adjustments.
You do find an egg in the recipe. Great nutrition if you are not reactive to eggs.
Use the mayo on chopped salads (made of purple chopped cabbage and romaine with red, orange and yellow peppers, onion, olive and turkey/pork/beef or chicken….yum!)
Or use it on the lettuce wraps or tacos. Even use it as a dip for raw veggies. Try it and let us know how you use it.
Spicy Green Mayo
A healthy mayo that tastes amazing! Make it spicy or not and use it on tacos, chopped salads, lettuce wraps or as a dip for veggies.
These are gluten, dairy, sugar, nut and egg free treats that really help when you’re in the mood for a muffin or a “bready” treat. The Poppyseed Teacakes taste like lemon poppyseed cake with a macaroon texture. The teacakes have substance and are surprisingly satisfying. You won’t find yourself unable to stop eating. Not because they don’t taste good, but you rally will feel satisfied and happy.Your blood sugar will not spike and you’ll stay satisfied for a l-o-n-g time!
Why? Because they’re made with real food! Lots of fiber from the chia seeds and coconut… hence the chewing needed!
Make a variation by adding cinnamon or other warm spices. make the teacakes for yourself, or make for a special occasion such as holiday, baby or wedding shower or birthday celebration.
The Teacakes are portable. Easy to pop a few into a bag and throw them in your purse when your on the go. Perfect to eat when your shopping, at the airport, or on a road trip.
Plan to eat them within about 24 hours of baking them. They are best kept in the fridge (after they’ve cooled down). They get “old” rather quickly
Brands of coconut butter vary in texture and their ability to melt. You may have a brand that really doesn’t melt. Put it in the saucepan anyway and heat slowly. At least warn it a bit. Other brands will actually melt. It works either way.
Coconut butter is NOT the product sold in the refrigerated “butter” area of the store. that’s “butter” made with coconut.
This coconut butter is often found next to the coconut oil in the store. It’s in a jar. When you open it, it often has a layer of coconut oil on the top. Remove that and use where you would use coconut oil. For this recipe, use the harder/firmer coconut butter underneath the oil.
Using coconut butter gives the wonderful flavor and texture quite different from using the oil. We know you’ll love it!
The ground chia seeds mixed with water are a replacement for egg. It’s what holds them together (and adds that fiber). If you let the mixture sit, it will turn very thick. You may think you did something wrong. Nope! It does thicken up like rubber cement. When you add the chia seed mixture to the other ingredients, you’ll need to mix it with your hands.
Lemon Poppyseed Teacakes
3 cups unsweetened shredded coconut
½ cup coconut butter, melted
4 Tbsp white or black chia seeds
¾ cups water
3 Tbsp poppy seeds
2 tsp liquid lemon stevia
1 tsp lemon extract
Preheat oven to 350F.
Melt the coconut butter on LOW heat. Check to see that it does not burn.
Grind up the chia seeds in a coffee grinder. Pour the powdered chia into a big mixing bowl, add the water, and mix completely. The chia and water will combine to create a gel.
Stir in all other ingredients until completely combined. Use your hands to mix it thoroughly!
Mold into balls and place on parchment paper lined baking sheet. When you form the balls, squeeze them as tight enough to hold together well. This will prevent them from drying out.
Bake at 350 for about 30 minutes or until the tops are light golden brown.
These Chocolate Chip Bars taste like chocolate chip cookie dough. Gluten Free, almost dairy free, grain free and almost sugar free. The chocolate chips we use have erythritol, a sugar alcohol, and stevia. The bars themselves are sweetened with stevia. The butter is the only source of dairy. Use ghee, or clarified butter to take out the dairy component of the butter. The vanilla and almond extracts are what give these bars that chocolate chip cookie flavor sensation. They’re frozen, not baked.
Lily’s Dark Chocolate Chips are what we use instead sugar sweetened ones. In Minneapolis we found them at Lakewinds Co-op on Lyndale Ave S. Lily’s also makes a variety of dark chocolate bars sweetened with stevia.
For people living without gluten and grains, I’m betting you’re feeling better in both your belly and your brain. The two are intimately connected. It’s not only the gluten, but also the new, non-gluten proteins that cause problems for people. These are proteins introduced recently (as recently as 1980) during genetic modification of the wheat. No one realized how many problems these new proteins could cause for humans.
These novel proteins have been causing gut inflammation… and when the gut (or intestinal lining) is inflamed, the brain follows suit. The blood brain barrier can become leaky, just like the small intestine becomes leaky from this irritation and inflammation.
Even though the popular term is “gluten free”, it’s really about the wheat itself….. and more than just the gluten part of the wheat. That’s why so many people have been feeling better after eliminating wheat from their diets. people notice:
Sharper thinking and better focus
Loss of excess body fat
Decreased or elimination of joint pain
Improvement of Hashimoto’s thyroiditis
Less or no gas, bloating
Elimination of or improvement of Chrohn’s disease, IBS and Ulcerative Colitis
Improvement of diabetes type II
This blog is dedicated to providing you with easy to make recipes to support you in your quest for better health. We strive to have all our recipes gluten and grain free, dairy free or close to it, and sugar free (no refined sugar, “natural” sugar or artificial sweeteners). Due to the problems people have with eggs, we offer many recipes also without eggs. This leaves good fats such as coconut oil and milk, olive oil, sesame oil, pasture butter, coconut flour, nut flours, raw nuts and seeds including chia seeds, pastured meats and bones, some fruits, and organic vegetables of all types.
Chocolate Chip Bars
1 c Vanilla Warrior Protein Powder
1 c almond or hazelnut flour
3/4 c coconut oil
4 Tbsp pasture butter (use ghee or coconut oil for dairy free)
2 Tbsp vanilla extract
1 tsp almond extract
1 tsp Nu Naturals Liquid Stevia
1 c chopped walnuts or pecans
1/2 bag Lily’s Dark Chocolate Chips
Mix the protein powder and almond (or hazelnut) flour until combined. Melt the butter and coconut oil on the stove on LOW heat. Stir the butter and oil into the dry ingredients. Add the extracts and stevia to the mixture and stir until combined. Fold in the chopped nuts. Spread the mixture out onto a flexible cutting board or lightly greased pan with low or no edges. Do not freeze. Set aside and allow it to cool before you add the chocolate chips and while you make the topping.
Press the chocolate chips into the bottom layer with your hands. (Make sure the dough has cooled for a few minutes already).
1/3 c pasture butter plus 1 Tbsp organic coconut oil (melted)
1 tsp vanilla extract
1 tsp stevia
6 Tbsp coconut flour
1/2 cup shredded unsweetened coconut flakes
Mix the rest of the ingredients and spread out on top of the bottom layer: The consistency will be like dough. Crumble it as best as you can to spread over the bottom layer. Gently press it in. Top with more shredded coconut and press it in. Freeze. Cut into squares and store in a glass container in the freezer.
For people going gluten free, the Seed Crackers come to the rescue! These gluten, grain, sugar and dairy free crackers are amazingly easy to make. And so many variations on herbs and spices. The crackers are held together with chia seeds. When the Chia seeds are mixed with water they create a gel bubble around them causing them to hold a firm shape.
Both the seeds and the chia will dramatically increase your fiber intake. Good news for people struggling with constipation. Just be sure to drink plenty of water and chew the crackers well!
The seeds add a variety of good fats and fat soluble vitamins, in addition to the fiber.
The Seed Crackers freeze and travel well. Good news for travelers wanting healthy snacks.
Give yourself about 10-15 minutes to prepare the crackers. Yes, very quick and easy!
We season the crackers with fresh onion, garlic, basil, rosemary, red pepper flakes and himalayan salt. You can get creative with your own favorite flavors. Cayenne pepper, lemongrass, ginger, sun dried tomato, or just plain salt and pepper! We have not tried cinnamon and nutmeg…. let us know if you try this one!
1/2 cup chia seeds
1/2 cup sunflower seeds
1/2 cup pepita seeds (or pumpkin seeds)
1/2 cup sesame seeds
1 cup water
1 garlic clove
1 tsp chopped onion
1/2 tsp himalayan salt, or to taste
optional: Fresh herbs (we love red pepper flakes, fresh basil and rosemary)
Mix all the seeds and salt together in a mixing bowl. Place the water, garlic, onion, and herbs into the Vitamix or blender and mix until well combined. Pour the water mixture over the seeds and stir. Let sit until the chia seeds have absorbed the water and everything is much thicker. This only takes a few minutes. Taste a little bit to see if you need more salt or herbs. The flavor will not be different before and after baking.
Dehydrate: Use a spoon or your hands to spread the seed dough over the flat sheets of your dehydrator until about 1/4 inch thick. Leave on the lowest temperature or about 105 degrees for about 12- 24 hours or until your desired crispy texture. Store in a glass container.
If it’s humid, or you leave them out too long and they get a bit stale, put them back in the dehydrator for 10-15 minutes to crisp up.