Category: FOOD

THIS ICECREAM WILL MAKE YOU HEALTHIER

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The more you eat ice cream, the healthier you will become. Sounds too good to be true, except it actually is!

THIS ice cream is as yummy as conventional ice cream but by far healthier due to its anti-aging, anti-inflammatory properties and lack of trans fat, saturated fat, cholesterol, and lower in calories, which is a big plus. I have seen many vegan “nice cream” recipes online though, there isn’t a recipe containing pine nuts that are so flavorful, nutty, creamy, and antioxidant-rich and sesame seeds that add a subtle crunchy texture to it.

The ratio of the ingredients is not fixed, so you can play with them and see how it goes. That being said, if there is one thing to note, you need to put in a lot of pine nuts for a thick consistency and a fatty flavor which resembles that of dairy ice cream. Also make sure you use frozen fruits so they won’t turn out watery and smoothie-like.

* Ingredients*

Put in a blender:

Frozen bananas(Make sure they were fully ripe before frozen)

Frozen mangoes

Frozen strawberries(Can be substituted with frozen cherries)

Pine nuts(Can be substituted with cashews)

Walnuts

Sprinkle on the ice cream mixture:

Chopped almonds(Best when roasted at 350′ until fragrant)

Chia seeds

Cacao nibs

Sesame seeds

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CRUMBLY CORNBREAD SCONES

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I love crumbly cornbread with a lot of texture to it. I have come across tons of moist and fluffy cornbread recipes on the internet, but not the crumbly dense ones with a bit of crunchiness and chewiness. Luckily, I discovered this vegan cornbread scone recipe which I felt is closest to what I want and adapted it to my liking. This adapted version turned out so well that I had to share. Crumbly, dense, cruchy, and chewy. Think it’s an impossible combination? Think again.

*INGREDIENTS*

1 1/4 cups All purpose flour

 1 cup Yellow corn flour

1/4 cup Medium ground corn meal

2 teaspoons Baking powder

1/2 teaspoon Baking soda

1/2 teaspoon Salt

3/4 cup Creamed corn

1/4 cup Cooked sweet corn kernels

1/4 cup Coconut milk

1/4 cup Water

2 tablespoons Canola oil

2 tablespoons Agave syrup

Preheat oven to 400 degrees Fahrenheit. Combine all the dry ingredients in a mixing bowl and add wet ingredients to form a dough. Divide into 8 equal slices on a flat surface, separate, put in the oven and bake them for about 15 minutes until golden brown.

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PURPLE SWEET POTATO CHIPS

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If I have to choose just one food that I would eat for the rest of my life, I would say sweet potatoes without hesitation. I love baked yellow sweet potatoes because they are flavorful, sweet, creamy on the inside, crisp and chewy on the outside.

Purple sweet potatoes, however, are relatively too bland and not as flavorful though they are more antioxidants-dense(according to the “the darker the color, the more antioxidants it contains” rule). I try not to play favorites, yet purple ones are always left un-touched.

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So I came up with their better usage, which is purple sweet potato chips! It’s really easy to make, except you need to cut them into tens of very thin slices before putting them in the oven. Bake them at 300 degrees Fahrenheit for about 20 minutes until they become a bit twisty and crispy. Make sure not to overbake them as they get bitter. Cool them completely so they won’t become soggy.

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Eat them as they are or sprinkle salt to your liking. Enjoy♡

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VEGAN OAT BANANA SCONE

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I had purchased 3 bags of rolled oats and oat bran on a whim a while ago and forgotten about them until this morning. I woke up thinking those oats needed to be used somehow so I wouldn’t feel guilty of stocking on them for no reason. Naturally oat scones crossed my mind because oatmeal is not fun and who doesn’t love hearty scones?

Oats are obviously more nutrient-dense than just plain whole wheat flour, so why not use them in my favorite midday snack, scones? Also I like to use ripe bananas in place of any kind of sweetner(honey, agave syrup, or maple syrup, etc) and non-dairy milk as they are incredibly sweet and creamy, packed with micronutrients and fibers, and low in calories. Therefore Oat Banana Scones!

Vegan Oat Banana Scones

Makes 8 medium scones

3/4 cup rolled oats

1/4 cup oat bran

1 cup unbleached whole wheat flour

3/4 cup mashed bananas(fully ripe)

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon vanilla extract

1 teaspoon pumpkin pie spice or apple pie spice

1/2 cup chopped raw pecans

1/3 cup solid coconut oil

And you know the drill! Preheat oven to 415 degrees Fahrenheit. Mix all the dry ingredients in a mixing bowl, then pour in all the wet ingredients, mix them well, form the mixture into a half inch deep disk on a flat surface and divide it into 8 equal pieces and separate them. (Catching a breath) Place them on a parchment paper and in the oven. Bake until golden brown for about 15 minutes. Make sure to cool on a cooling rack not on the parchment paper as the bottom of scones gets soggy when cooled on parchment paper.

There you have the best vegan scones that are nutty, crumbly, crunchy(on the outside), fluffy and sort of chewy(on the inside)!!

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