Happy National Ice Cream Sandwich Day!!

August 2nd, 2016

Summer! What’s not to love about summer?! Today is National Ice Cream  Sandwich Day and what a better way to celebrate than with a home made raw vegan ice cream sandwich! 

I love being vegan! Really it’s the best thing I ever did for my body and health.  There is nothing I had to give up that I didn’t feel guilty about eating anyway.  I love animals, I always have. All I did was align my values with my eating habits. 

Before I fully committed to a vegan diet  I did a ton of research on macro and micro nutrients, where to get protein, Vit. B12 and amino acids.  I became obsessed with what nutrients were found in which foods. As a chef for me It was a lot of fun learning so many new techniques and ingredients.  

Over the first 6 months I lost 30 pounds without added exercise, my sinuses cleared, I could finally breath well, my skin started to glow and my mental health improved.  I think because my hormones were finally balanced.

 I could yammer on all day about the benefits of a vegan diet but for today let’s get to that raw vegan ice cream sandwich recipe, shall we??!! This recipe is sugar free, fiber rich, nutrient dense and super tasty, made with affordable ingredients and easy to make:)

Raw Carrot Cake Cookies

Makes 8 ice cream sandwiches

Ingredients:

1 carrot, chopped

1/4 cup of flax seed, ground

1/2 cup of raw cashews

1 cup of coconut

2-3 tiny chunks of ginger

1/4 tsp. Five spice


Add all ingredients to a food processor and grind until a dough forms. Get 2 sheets of plastic wrap to roll the dough out.  Place dough in the center of the sheet and flatten with a wet Palm, place the other piece of plastic over and roll out.


I just used the top of a mason jar lid as a cutter but feel free to use whatever shape you like


Line the cookies up on a sheet pan and top half of them with some coconut flakes…I think it makes them a little prettier. Place in the freezer for a couple of hours.

Ginger Ice Cream

Ingredients:

3 banana, cut into chunks and frozen

1/4 cup of coconut milk

1″ chunk of ginger


Add all ingredients into a high speed blender or a food processor and blend until smooth.

Line a baking pan with parchment paper and spread ice cream into it and freeze for a couple of hours.


When frozen place a scoop of ice cream between two cookie and devour!! Can be frozen in freezer bags for later use.


Xox,

Vegan yogi chef

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