recipe

MATCHA SPIRULINA MINTY CHIP NICE CREAM!

We're sharing our delicious #epicmatcha spirulina minty chip nice cream! Click the link below to get the 'scoop' & hookup on @epicmatcha! #Ad

When I was little I grew up eating mint chocolate chip ice cream as my favorite dessert. I was never one to over-indulge in cake or cookies. My go-to dessert was mint chocolate chip, however I wouldn't consume it if it was white. It had to be green.

That is obviously still the case as an adult, however with much of my eating habits changing (and some staying quite the same) I've adapted my diet to my needs. I rarely consume dairy anymore, and I often eat a vegan meal, one that is rich in vitamins and minerals and void of artificial or heavily processed ingredients such as white refined sugar.

Although most people trick their mind into thinking because i'm making better choices for my system by eating a date or a banana as the source of sugar in the dish, it's still sugar and I advise you to eat this in moderation because trust me, it's that good that you'll want to over-indulge. 

I posted a recipe very similar to this last year without the addition of spirulina or mint extract and people went crazy (for good reasons.) Now, I'm sharing it with all of you. Enjoy, eat, and drink #epicmatcha.
 

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  • 1 tsp #epicmatcha
  • 1/4 tsp mint extract
  • 1/2 tsp vanilla
  • 1/4 tsp spirulina
  • 1 cup dates
  • 1 cup cashews
  • 1 1/2 water
  • 1 bunch fresh organic mint (stems only)
  • 1/4 cup vegan chocolate chips
  1. Soak your dates in filtered water for 20-30 minutes. Remove the seeds prior to soaking.
  2. Remove the liquid after soaking and combine all of your ingredients except the chocolate chips in your high-speed blender. If you do not have a high-speed blender this may be a bit more challenging. In order for the cashews and dates to truly become a puree you will need to soak them overnight.
  3. Taste test the mixture and combine into an ice cream maker for approx. 30 minutes or until the mixture forms into an ice cream consistency. Slowly add in chocolate chips or wait until the mixture consistency is made to blend in the chips.
  4. If you do not have an ice cream maker combine the mixture without chocolate chips in your freezer until almost fully hardened. Once it starts to form, add chocolate chips to it. If you add the chips to the mixture all of them will sink to the base, therefore wait a few minutes until an ice cream consistency has formed.

    Because this is not the classical way to make ice cream (sugar to fat ratio nor the incorporation of air is exact) it will need a few minutes to soften before scooping. Take the mixture out for a few minutes prior to enjoying.

    Eat, Enjoy, & Tag us if you enjoyed it!

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HEALTHY SNACKS FOR THE PERFECT BEACH DAY

Yesterday on Instagram we talked about the saying "Fail to prepare & prepare to fail" which was to prompt everyone to cook up a few of our favorite snacks to take to the beach today. Well, that was somewhat of a fail due to the weather being pretty nasty here in Miami, however we're still sharing these recipes for your NEXT beach day! Cheers to great snacks, sunshine, and saving money by making it yourself!

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RED KIDNEY BEAN HUMMUS

  • 1 can red kidney beans (liquid removed)
  • 3 tbsptahini paste
  • 1 tbsp red chili flakes
  • ¼ cup boiling water
  • 1 tbsp cumin
  • 2 tbsp garlic powder or fresh
  • 1 tsp sea salt
  1. Add all of your ingredients to your high-speed blender (preferably a vitamix) and blend.
  2. Using the rod that comes with the blender, push the mixture down until it is entirely blended.
  3. Using the boiling water, add in small amounts until the mixture becomes "whipped." This will help it to become creamy without having to use any oil or added calories. 
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'BOOCHY' PINEAPPLE MANGORITA

  • 1/2 cup lime juice
  • 2/3 cup orange juice
  • 1 cup frozen mango
  • 1 cup frozen pineapple
  • 1/2 cup unsweetened grapefruit juice
  • 1 cup ice
  • 3 oz honey or maple syrup (NO AGAVE)
  • Lime or Lemon Kombucha
  1. Combine all ingredients except kombucha into a blender with ice cubes. Blend until well combined and pour into glasses. 
  2. Top the mixture with kombucha and gently stir to combine.
  3. Have left-overs - GREAT! Freeze them into pops or in a bottle to take to your next beach day. It will keep everything cool as it defrosts.
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PINEAPPLE & ROASTED CORN SALSA

  • 1 cup NON-GMO corn kernels
  • 1 cup pineapple (diced)
  • ¾  cup red pepper (grilled)
  • ¼ cup red onion
  • 1 tbsp jalapeno
  • 1 tbsp maple syrup
  • ⅛ cup lime juice
  • ⅛ cup orange juice
  • 1 tbsp mint
  • 2 tbsp cilantro
  • ½ tsp fresh ginger
  • ½ tsp salt
  • 1/2 cup tomatoes (seeds removed)
  1. Wash all of your ingredients.
  2. Using a chef's knife, cut your pineapple, red onion, and jalapeno into small dice (jalapeno minced.)
  3. To avoid grilling the corn or red pepper, purchase the fire-roasted corn in the frozen section at Whole Foods, as well as the frozen red pepper. Reserve the remaining amount in the freezer. Corn will almost always have to be purchased canned, or frozen to guarantee that it is NON-GMO. (FYI)
  4. Once the red onion is cut, squeeze the lime juice over this mixture. This helps to somewhat "cook" the onion so that it is easier on your stomach.
  5. Adding your remaining ingredients to your bowl mix to combine. 
  6. If you would like to add tomato be sure to remove the seeds and liquid before combining. 
  7. If you are watching your sugars, simply remove the maple syrup as well as the orange juice.
  8. Play around with these flavors and adjust ingredients by 1 tbsp - 1/4 cup as necessary.

The only true way to learn to cook is to make a mistake and understand how to fix it!

With yummy love,

-Chef Dee-

HOW TO MAKE MACADAMIA NUT HOT CAKES

MACADAMIA NUT HOT CAKES


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These hotcakes are my absolute FAVORITE thing to eat when I'm craving a sweet breakfast! Give these crumble-cakes a try and let us know what you think in the comments below. happy


INGREDIENTS:

  • 2 tbsp maple syrup
  • 4 tbsp coconut oil
  • 1 cup all purpose gluten-free flour
  • 1/2 cup almond meal
  • 2 tbsp baking powder
  • 1/4 tsp baking soda
  • 1/8 cup coconut sugar
  • 1/4 cup macadamia nuts
  • 1/2 cup coconut milk
  • 1 tbsp pure vanilla extract

DIRECTIONS:
1. Heat your oven to 350.
2.Combine all of your dry ingredients and mix thoroughly with a wooden spoon.
3. In a separate bowl, combine all of your wet ingredients and mix thoroughly with a wooden spoon.
4. Mix your wet ingredients into your dry ingredients. The mixture should appear to be quite cakey. You do not want it to appear too thin.
5. Let sit for 10 minutes.
6. Add the mixture to small brûlée dishes and bake for 20 minutes or until golden.

When the hotcake is baked it will crumble quite easily. This will happen due to the mixture of almond meal and macadamia nuts as well as the oil in this mixture. I prefer this texture and it's fabulous topped with the following:

TOP WITH:

  • Our Triple Berry Marmalade (below)
  • Toasted Hazelnuts
  • Toasted Coconut
  • Lavender Petals (limit to only a few petals - bitter if overused)
  • Pomegranate seeds
  • Organic Blueberries or Strawberries
  • Pure Maple Syrup
  • Edible Flowers (for a pop of color & elegance)


TRIPLE BERRY MARMALADE:


 

INGREDIENTS:

  • 3 cups frozen mixed berries (ORGANIC)
  • 1/4 cup water
  • 1 tsp cinnamon
  • 2-3 dates
  • 1/4-1/2 cup orange juice
  • 1/2 tsp agar agar

DIRECTIONS:

  1. Combine the mixed berries and water into a pan on your stovetop set to medium heat.
  2. Once t he berries have become soft, and the majority of the liquid has cooked off, pour your orange juice into the mixture as well as your dates, cinnamon, and agar agar.
  3. Stirring constantly to ensure that the mixture does not burn, briefly allow the mixture to boil to ensure that the agar-agar has fully been incorporated into the mixture. This will give the mixture a jelly/marmalade-like texture.
  4. If you do not have agar-agar on hand or cannot find it, you can omit the ingredient and your mixture will be less jelly-like (A much smoother, sauce-like consistency)
  5. Strain through a fine-mesh strainer and let cool.
  6. Use on your macadamia nut hotcakes, toast or in your morning organic greek yogurt or non-dairy based yogurt (We recommend Kitehill!)
  7. Reserve in the fridge for up to 1 week.
  8. Enjoy!