Mango Coconut Ice Cream

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I love mangos.The best mangos I have ever eaten were in India.  You buy them from a fruit vendor and they are warm from siting in the hot sun.  You then go about squishing the whole mango until it feels much like a water balloon and you break a small hole in the top and drink the mango like a delightful sticky sweet mess.  SO GOOD.  In india they also make a fabulous mango and yogurt drink called mango lassi.  I found myself craving mango lassi, so I came up with this recipe for a vegan mango coconut ice cream.

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Before we get to the good stuff, I also wanted to provide you a bit of information about the nutritional benefits of mangos. Mangos are a great source of vitamins A,C,K and vitamin B6  and also contain potassium. There are also recent studies showing that they prevent cancer, relieve stress, and help to reduce body fat! (see sources below) — OK now back to the good stuff —

Ingredients:

  • 2 ripe mangos chopped (you may use frozen if desired)
  • 1/4 cup filtered water
  • Juice of 1 lemon
  • 2 Tbs raw sugar
  • 2 tsp cinnamon
  • 1 1/2 cups of coconut milk
  • 1 cup chopped pineapple (optional)

1. Place your water, lemon juice, cinnamon, and raw sugar in a pan over medium heat and bring to a boil.

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2. Lower heat, and simmer for 10 minutes. Take off of the heat and set aside to cool.

3. Once the mango mixture has cooled a bit (10-15 mins) pour the mixture into the blender and add the coconut milk.

4. Blend until smooth. Add the pineapple and pulse 2-3 times (this will give you pineapple chunks in your ice cream)

5. Taste the mixture to make sure it is to your liking! (Not sweet enough? Add a touch of raw sugar or stevia and pulse again.)

6. Place the mixture in the refrigerator for one hour to set.

7. Place the mixture into your ice cream maker and follow the manufacturer’s directions.

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8. ENJOY

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Mango Benefit Sources: http://humansciences.okstate.edu/nsci/index.php/component/content/article/1-latest/56-nsci-research-finds-health-benefits-in-mangos; http://www.thebatt.com/2.8485/texas-a-m-researchers-discover-mango-health-benefits-1.1283355

The Perfect Vegetable Spring Roll

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I love any recipe that allows me throw in whatever extra vegetables I have laying around and still produces an amazing meal.  Vegetable spring rolls do just that.  The first time I made these babies it was a disaster, but once you learn how to handle the rice paper you can throw them together quickly and easily and they will soon become a go-to meal in your arsenal!

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First, slice the vegetables that you would like as your filling in roughly the same size as I have done pictured above.  For this batch I have included yellow bell peppers, carrots, snow peas, green onion, cilantro, and arugula.  Here is a list of possible filling choices, but get creative, there really is nothing off limits here!

  • Cilantro (a must!)
  • Lettuce (romaine, spinach, arugula, anything!)
  • Carrots
  • Cucumber
  • Bell peppers
  • Jalapeno
  • Green onions
  • Avocado
  • Red cabbage
  • Jicama

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Next, get out your rice paper sheets and set up your work station.  I have pictured the rice paper that you will likely find at your local grocer.  It is made out of white rice.  I have ordered the brown rice sheets off of Amazon, but they are quite pricey.  Either will do (obviously the brown rice sheets are preferable). Let me know if any of you know of a more reasonably priced brown rice sheet out there!

You want to set up a plate with cold water and a clean dish towel (I have found it easier to roll the rice paper on top of the dish towel.

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Now submerge the rice paper in the cold water and place it flat on top of the dish towel. Place your desired fillings on top of the rice paper and now roll the rice paper around the fillings like a burrito!

VOILA!!

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XOXOXOXO – Alyssa

Zippy Morning Energy Green Smoothie

Good morning my beautiful reverent lions! I woke up today with an overwhelming feeling of gratitude and just a zippy attitude.  So, in accordance with my mood, I came up with an awesome recipe for a tangy, spicy, energy packed, antioxidant packed green smoothie to get you going today.

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2 Lemons peeled and quartered

Zest from 1 Lemon

1/4 cup fresh ginger peeled and roughly diced

1 cup frozen organic blueberries

1/2 Green apple sliced

3 handfuls of arugula

1 Tbs matcha green tea dissolved in 1/2 cup of water

Stevia to taste

Place the matcha green tea in the blender followed by the remaining ingredients (it’s helpful to have the liquid on the bottom).  Blend until nice and smooth.  Add a few ice cubes if the texture seems too liquified for your liking. ENJOY!!

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XOXO – Alyssa