Food Bloggers Against Hunger: Simplest Chickpea Salad

Simplest Chickpea Salad

I’m joining today with more than 200 other food bloggers to fight against hunger, an issue that millions of Americans and even more millions around the world face on a daily basis.

I was struck more than a month ago when I was asked by a blog follower how she would be able to do my Green Smoothie Challenge on a budget of $50 for her family for the week. I had to reply: “You can’t” Of course my reply was more heartfelt and helpful than that, but it made me realize how lucky I am to be able to afford all the fresh produce and healthy foods that I want. When you do the math, this person, with a family of four had a budget of $7.14 per day, or $1.78 per person for food for her family. Those figures broke my heart.

Many impoverished Americans are forced to eat poorly. When boxes of generic macaroni and cheese can be found for .33 cents and a packet of ramen noodles can be bought for less than a quarter, it’s no wonder that some of the nations poorest families eat the most nutritionally devoid foods. It’s a bit disturbing that An apple costs more than a cheeseburger on the dollar menu at a drive thru because the government subsidizes beef the beef, dairy and corn that go into making that hamburger, but it doesn’t subsidize apples.

My goal today was to create a healthy meal for less than a dollar. One that would take less time to create then going through the drive thru and one that would trump that fast food cheeseburger and provide more nutrients.

Simplest Chickpea Salad

One can chickpeas, drained and rinsed (I used one that my mom canned for me, so it was free, but you can find a generic can of chickpeas at Walmart for .68 cents or less
1-2 diced tomatoes, (1/4 lb, bought at .99 cents a pound)
drizzle of olive oil (pantry item)
drizzle of red wine or balsamic vinegar (pantry item)
dash of garlic powder (pantry item)
1/2 t. of dried basil (pantry item)
salt and pepper to taste (pantry items)

Method: Combine all in a bowl. Serves 2 for less than .50 cents per serving

Nutrition Stats for the Drive thru Cheeseburger

Calories 300

Calories from Fat 110

% Daily Value Total Fat 12 g 18%, Saturated Fat 6 g 30%, Trans Fat 0 g, Cholesterol 40 mg 13%, Sodium 750 mg 31%, Total Carbohydrate 33 g 11%, Dietary Fiber 2 g 8%, Sugars 6 g, Protein 15 g 30%, Vitamin A (IU) 300 6%, Vitamin C 1.2 mg 2%, Calcium 200 mg 20%, Iron 2.7 mg 15%

Nutrition Stats for the Chickpea Salad

Calories 289.3

Calories from Fat 45

% Daily Value Total Fat 4.88 g 8%, Saturated Fat 0.6 g 3%, Trans Fat 0 g, Cholesterol 0 mg 0%, Sodium 636.5 mg 27%, Total Carbohydrate 51.32 g 17%, Dietary Fiber 10.01 g 40% , Sugars 10.89 g, Protein 11.05 g 22%, Vitamin A (IU) 566.99 11%, Vitamin C 15.9 mg 26%, Calcium 75.16 mg 8%, Iron 3.07 mg 17%

I’m certainly NOT the expert on affordable healthful eating. So, for healthy eating on a budget, I invite you to look at my friend Nick’s Blog, Frugal Feeding. His whole agenda is how to eat well and eat affordably. For those wanting to eat cheaply on a vegan diet, I recommend a book by Ellen Jaffe Jones, Eat Vegan on $4 a day.

GET INVOLVED

VISIT: Share Our Strength

WATCH: the A Place at the Table, via Amazon or iTunes

GIVE THANKS: to The Giving Table, for creating this event

DO: Take action! click here and take a minute to send a letter to Congress asking them to support anti-hunger legislation. Doing so will protect nutrition programs that help fight hunger in the US.

Winners of the Sunwarrior Brand New RAW VEGAN Liquid Vitamin Mineral Rush FIVE BOTTLE Giveaway

And the winners are…..

Canned Time

Marcia Schmidt

Courtney

Tiffany

Ana Goldseker

I’ll also be notifying the winners by email. Congratulations!!!

Heart Healthy Pizza: Review, Recipes, Interview, Giveaway Part 2!

The Official Mad Cowboy Pizza, inspired and co-created by the Mad Cowboy himself, Howard Lyman. Keep reading for the recipe!

My interview with Mark Sutton, Author of the book “Heart Healthy Pizza“

Somer: How long have you been vegan?

Mark: I’ve been vegan 11 years and vegetarian for 20 years before becoming a vegan. It all started in the 1980’s when I was living in Dallas, Texas (a horrible place at the time to go vegetarian!) I had been studying different schools of yoga, thinking about how food affects energies and perspective and reading materials from philosophers like Ghandi and George Bernard Shaw. When I went vegetarian, the first month I cut out beef. The next month I cut out chicken and the third month I cut out fish. I felt fantastic, and had an amazing increase in my senses and my perceptions in general. Although it was primarily a spiritual experiment, there was also a nascent health affect to foods and our bodies that I was beginning to understand. Back then, we didn’t have all the information about the strong health component of vegan and vegetarian diets and we didn’t have the info about Factory Farming and animal abuse that we do now.

Howard Lyman, The Mad Cowboy himself, in Mark’s Kitchen creating the Official Mad Cowboy Pizza. Mark is currently the editor of the Mad Cowboy Newsletter

Somer: Mark, why did you decide to write a whole book based entirely on pizza recipes?

Mark Sutton: It hadn’t been done before! I wanted to do it for the vegan community. I heard vegan’s whining that they miss pizza and vegetarian’s that they would miss pizza, I was one of them. I think there is a real need to bust the myth that there’s no good vegan pizza out there. I wanted to make it heart healthy with the information I had learned from Dr. Esselstyn. Part of that meant creating heart healthy cheese-type sauces. The vegan cheese on the market today is pretty much nutritionally devoid, full of calories and expensive. I wanted to use ingredients that are inexpensive, easy to find and extremely healthy. Using the book you can create literally thousands of different pizza combinations. Howard Lyman was my number one encourager/one man post-graduate thesis committee in my efforts to create this book. He said “Even if it doesn’t succeed, you’ve gotta do it and you’ve gotta do it first!”

The book is a self-published effort, it took 5 1/2 years of dedicated research, I ended up not doing photos in the book as production costs would have tripled.

Somer: Why was it important for you to create pizzas, sauces and toppings that were oil free?

Mark Sutton: I’ve now been oil free for 6 years after an interview I did with Dr. Caldwell Esselstyn. My father had a major heart event around that time and so it hit me hard. I believe in Dr. Esselstyn’s research. He has successfully facilitated the reversal of heart disease in around 20 patients. His research is independently peer-reviewed. There is no doubt that consuming added oils in your diet is addictive, contributes to inflammation and to plaque development within the arteries. Oil is not a real food, it’s a highly refined substance. To get one tablespoon of olive oil, you need to process around 40 olives, when you do this, you lose fiber, minerals, nutrients and more. What’s left is the highest fat food on the planet. All oils have between 120-140 calories per tablespoon with around 14 grams of fat. When I removed oil from my diet, it wasn’t easy and it took some perseverance. I had to learn some new cooking techniques. The hardest thing was learning how to create oil free salad dressings. Going to a no oil diet is a matter of faith, but if you’re willing to do it, you will lose your taste for it after 14-16 weeks depending on the person.

Somer: Do you plan on coming out with a Kindle version of the book? Some of my readers are interested 🙂

Mark Sutton: I’m hoping to do a Kindle version at some point definitely. I need to work through formatting issues and I would like it to be compatible on all devices before I move forward. Because I’m a self published author, all that is stuff I’ve got to figure out on my own, if there’s a demand, I’ll eventually do it.

The Official “Mad Cowboy”

For the crust:

Whole wheat dough, recipe here: I used the recipe to make 4 mini pizzas.

For the toppings:

this is the order I followed

crushed tomatoes
sauerkraut (drained and rinsed, then drained again)
red onions, diced
mushrooms, sliced
red peppers, sliced
eggplant, thinly sliced
pineapple chunks
broccoli florets
caraway seeds
fresh or dried rosemary
Cheese like sauce (recipe follows)

pizza assembly

Oil free Cheese like sauce, made with oats, cannellini beans and garlic

1 C. rolled oats
1 15 oz can cannellini beans, drained and rinsed
2 cloves minced garlic
2 T. Ener-G egg replacer dry mix OR 2 T. cornstarch
2 T. nutritional yeast
1 t. paprika (optional) I used smoked paprika for extra flavor
1 1/4 – 1 1/2 cups water
salt and pepper to taste

Method: Blend all until completely smooth, adding water as needed

Bake at 425°-450° for 15-20 minutes

The verdict…..? Um, I guess I don’t love sauerkraut… This was my first time eating it. Sorry Mark and Howard! I made the second version without sauerkraut and it was perfect!

Click on the link below to enter the Giveaway for the signed copy of Mark’s book! Sorry, only open only to entrants in the USA. You must also follow this blog by email or RSS feed to qualify. You have 5 days left to enter! I will notify the winner by email.

If you all ready entered, you can still get additional entries by Liking Mark’s New Facebook Page, Heart Healthy Pizza, but you still need to let me know that you’ve done so in the Rafflecopter giveaway

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Somer’s note: for those of you who don’t know who Howard Lyman is, he’s a formerly obese cattle rancher and cancer patient gone vegan. He authored the books “The Mad Cowboy, the plain truth from the Cattle Rancher who won’t eat meat” and “No More Bull, the mad cowboy targets America’s worst enemy: our diet“. He appeared on the Oprah Winfrey show and talked about what really goes on in the cattle farming industry. His information caused Oprah to say that it “stopped her cold from eating another hamburger” (doubt she stuck to that, but still love her) After her show, both Howard Lyman and Oprah Winfrey were sued by a Texas Cattle Rancher Association for slander. I’m happy to tell you that after 6 years and millions of dollars in attorney’s fees, Howard and Oprah won the suit. Huzzah!

What made you want to ditch the meat and or dairy on your pizza?

Heart Healthy Pizza: Review, Recipes, Interview, Giveaway!

Spanakopizza, named for Mark by the Prolific Vegan Cookbook Author, Robin Robertson

After I posted a photo of my Margherita Pizza with Foxy Moxy on Facebook, my friend Mark Sutton contacted me and asked if I would be interested in reviewing his book, Heart Healthy Pizza. He said Pizza… So of course I was in like Flynn. He also arranged a giveaway of an Autographed copy of his book for one of my awesome readers.

I didn’t let him off the hitch there though, I asked if I could interview him and possibly share a recipe or two, I mean, people want to know what they’re getting into when they buy a new cookbook 😉 Turns out there wasn’t much arm wrestling. Mark was more than happy to share recipes from his book as well as have me interview him.

I have to admit, when I first dug into Mark’s Book, I was a little overwhelmed. There are nearly a dozen crust recipes (including some for my GF peeps!) Close to 20 sauce recipes (for the pizza base), then more than 50 No-Nonsense Non-Cheese Sauces. I mean, the combinations are nearly endless. It all felt a bit daunting! Thankfully, Mark knows how to help a home cook out, he devotes a whole chapter to some amazing pizza combinations (nearly 40 combos) to help you get started. All of the recipes in his book are vegan, heart healthy and very low in fat. Several of the combinations immediately caught my eye. However, this Spanakopizza recipe that Mark is sharing with you today is going to be hard to beat.

Spanakopizza

For the Crust:

Whole Wheat Dough

1 C. warm water
1 T. oil (optional)
1 T. sugar (or sweetener of choice)
1 t. salt (optional
1 C. whole wheat flour
1 1/2 C. bread flour
2 1/4 t. yeast (1 packet)

Method: Mark’s book has all sorts of helpful instructions in the dough chapter that I can’t fit here, so this is what I did: Dump everything into my bread-maker. Push the dough cycle. Walk away. Come back an hour and a half later. Roll out into preferred sized pizzas (I did mini’s). You can knead this by hand for 10-12 minutes, then let rise til double (about an hour), punch down and let rise again (another 30-45 minutes) then roll out.

Layering Ingredients:

(Layer in order)

chopped raw spinach
diced raw mushrooms
fresh or dry thyme
thinly sliced red onions
Tofu Feta Cheese (recipe below)
black or green olives (sliced)

Tofu Feta Cheese:

1/2 lb. firm or extra-firm tofu (not Mori-Nu), drained and pressed for at least 30 minutes, then cut into 1/2 inch cubes
1 C. water
1/4 C. red wine vinegar
1 t. salt (optional)
1 t. garlic powder
1/4 t. ground black pepper

Method: Combine all ingredients in a lidded glass container. Refrigerate overnight to develop flavor, stirring a couple of times before use.

Bake at 425° – 450° for 15-20 minutes til lightly browned and delicious

Stay tuned for another recipe from Heart Healthy Pizza and my Interview with Mark Sutton on Friday the 5th of April.

Click on the link below to enter the Giveaway! Sorry, only open only to entrants in the USA. You must also follow this blog by email or RSS feed to qualify. You have 7 days to enter! I will notify the winner by email.

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Betcha can’t eat just one slice!

p.s. Don’t forget to enter my Sunwarrior Liquid Vitamin Mineral Rush Giveaway. This is an Organic Raw Vegan Multivitamin made completely without synthetics. I have 5 bottles to giveaway to my blog readers! There are three days left to enter!

Vegan Cherry Garcia Ice Cream

Vegan Cherry Garcia Ice Cream

Ben and Jerry’s Ice Cream had a stroke of Genius when they invented their Cherry Garcia flavor, named after the famed Jerry Garcia (1942-1995) of the Grateful Dead. It’s still their best selling flavor, because it’s freaking delicious. What’s not to love about cherry flavored ice cream with whole cherries and dark chocolate pieces? Too bad they haven’t created a vegan line of their ice cream…

Cherries and Chocolate Stirred In

Who else has been to a Grateful Dead Concert?

I went to one show in Las Vegas in 1995 just before Jerry kicked the bucket. I thought I’d died and gone to hell. 30,000 people with nudity, drugs and chaos everywhere. Though I love the Dead, I’m pretty sure Dave Matthews opening for them was the best part of the show before everyone and their dog was higher than a kite. Funnily enough, we went as a family, as in my some of my siblings and my parents went to the concert too. We went to celebrate and mourn the life of my brother, Ben, who had passed earlier in the year. The Grateful Dead was one of his favorite bands. During the show another sibling who shall not be named here, went missing at some point during the show. We later found him passed out in the parking lot. Someone had stolen the Teva’s off his feet.

Vegan Cherry Garcia Ice Cream

For the Ice Cream Base:

1 can full fat coconut milk
1 can lite coconut milk
3/4 C. raw sugar
1 t. vanilla OR cherry extract if you can find it
1 C. fresh or frozen pitted cherries
1 T. fresh lemon juice

For the Dark Chocolate Pieces:

1/2 C. chopped vegan dark chocolate or vegan dark chocolate chips
2 T. coconut oil

Method: Make the dark chocolate pieces first: Melt the chopped dark chocolate and the coconut oil together over a double broiler on low-ish heat. Once fully melted, pour the chocolate mixture into an 8×8 pan lined with parchment paper or plastic wrap. Stick in the freezer and let chill til solid.

While the chocolate mixture is chilling, blend coconut milks, sugar, lemon juice, vanilla and just a few of the cherries (for color) until completely smooth. Pour into prepared ice cream maker and let churn for 25-30 minutes. If you don’t have an ice cream maker, you can try this method. While the ice cream is churning, cut the chilled chocolate into pieces with a pizza wheel. Return chocolate pieces to the freezer.

When the ice cream finishes churning, pour ice cream into a large freezer safe container and stir in the chocolate pieces and the remaining cherries, so they stay mostly intact. You can eat it now, like soft serve but it’s much better when you freeze it for 2 hours til it’s nice and solid.

For a raw vegan version of this recipe, please check out my post on Sunwarrior’s site.

Ben, we’re still “truckin” along without you, but man, we miss your guts, you ratbag. What a long strange trip it’s been.

Benjamin McCowan December 9, 1974 – April 1, 1995

This post was shared on Allergy Free Wednesdays

Sun Warrior’s Brand New RAW VEGAN Liquid Vitamin Mineral Rush Review and FIVE BOTTLE Giveaway

Denley Fowlke was the first raw vegan I ever met. I worked two doors down from him in a Real Estate office 15 years ago. He was (and is) a radiant picture of health. Lean, tanned, perfect teeth and glowing complexion (although, we’re both a bit older now). At the time I was baffled that anyone could eat a diet consisting of raw plants, sprouted grains, nuts and seeds, ALL THE TIME. I was intrigued and he inspired my first real juice fast. I even went out and bought what was then one of the top of the line juicers (a Champion, which I still own and it still works, um, like a Champion). A year later, I had moved into a different city and because of Denley’s influence, I attempted to go raw. At the time I was fairly young, and to be honest, didn’t really get entirely what a raw vegan was, the only resource I had was this totally awesome book. To my credit I lasted a full six months on a raw vegan diet. I have to admit that after a period of time, everything started to taste like grass and I couldn’t handle it any more. So I went back to my sad Standard American Diet.

As you all know, I went fully vegan at the beginning of 2012 and I’m doing a month of mostly raw for April. This time around, I’ve got a better arsenal of rawtopia up my sleeve, plus all the tricks and tools of the trade that all the cool kids have (Blendtec, Cuisinart Food Processor, Dehydrator, etc.)

Fast forward to last month, my husband decided he wanted to start using a protein powder to fuel his workouts. I did my research and decided that Sunwarrior would be the best product for his needs. I loved that it’s vegan and raw! After buying the Chocolate Protein Powder at Whole Foods, I went online to see if I could get a better price on the Sunwarrior site. Imagine my surprise when I discovered on the site that Denley Fowlke is the Co-Founder of Sunwarrior. Now I knew that my husband was using a product I could trust, one with integrity and without any gimmicks. Well, I’ve since reconnected with Denley and Sunwarrior invited me to be one of the first to test our their BRAND NEW product, the Liquid Vitamin Mineral Rush. It’s Raw, Vegan and Organic!

I love this product! One thing we vegans always worry about is whether or not we’re getting our correct vitamin profile, I mean, plants give us nearly everything we need, but those B-12 and D vitamins can be a little elusive.

Denley Fowlke, Co-Founder Sunwarrior. Still eating a High Raw Diet

Here’s what Sunwarrior has to say about their product:

“Vitamin Mineral Rush contains no synthetics, chemicals, fillers, soy, or gluten, unlike many other multivitamins. Sunwarrior is one of the first companies to use no synthetic vitamins or minerals at all in their vitamin products.

Vitamins and minerals are crucial for good health and fitness and yet even the most health conscious people are forced to take chemical laden pills full of synthesized vitamins. We’re very happy to provide them a better option.”

Better option indeed! I’ve been using the product for two weeks now. The first thing that I love about it is that it’s a liquid, so it’s instantly absorbed by the body. There’s no worrying about whether or not it’s going to break down within your system and provide you with everything you need, (read here about some vitamins being eliminated from the system….whole). The liquid is pleasant tasting on its own, but you can also mix it with juice, water or into a smoothie. I love that you get an instant energy boost when taking the supplement as well. This product totally meets my needs!

Now, here’s the cool bit. Sunwarrior has been incredibly generous and is giving away FIVE bottles of the Liquid Vitamin Mineral Rush to FIVE of my readers.

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Somer Goes Raw – Month of Giveaways

So it’s no secret that it’s been a very long hard winter for me. I’ve had every cold and flu. I fell on black ice, damaged a major muscle that doesn’t want to recover, I can’t even run! 😦 So when I was offered a chance to do a 30 day mostly raw challenge from Sun Warrior I jumped on it. Raw food offers more nutrient content then cooked food and can facilitate healing. Even though my autoimmune disease is in remission and I feel like I eat a very clean, high-ish sorta raw diet, my system was totally ready for a reboot.

I simply think being on immune suppressant drugs for Ulcerative Colitis for so many years really damaged my body. I’ll be featuring some raw posts of my own this month, but since I’m in uncharted territory and following recipes from the 30 day Challenge I’ll be bringing you some fun giveaways and maybe even a guest post or two! Stay tuned for these exciting giveaways….

I love this book! If you live in the Salt Lake City area, I’ll even get you details of how you can meet up with the infamous Scott Jurek in April! Hero Worship!

For the Pizza Lovers…A Whole Book of Oil Free Plant Based Pizza Recipes!?!

Doterra Intro Kit with of 3 of my Favorite Essential Oils, Lavender, Lemon and Peppermint

The Worldwide Event is Happening on May 11, 2013. Even More Giveaways are coming on the Virtual Vegan Potluck’s Blog! Subscribe to Stay Tuned!

And last but not least…..

Make Sure you’re getting all the Vitamins and Minerals you need with Sun Warrior’s Brand New

RAW VEGAN

Liquid Vitamin Mineral Rush.

I HAVE 5 BOTTLES TO GIVEAWAY!

This stuff rocks! You’re gonna love it!

Vegan Pudla (Omelet Thingy)

Vegan Pudla (Omelet Thingy)

I’m having a love affair with the Vegan Pudla. I can’t stop making them. I was introduced to these babies by Kittee at Cake Maker to the Stars. Girl knows her stuff, she’s been vegan for more than 2 decades.

I thought it was supposed to be some sort of a vegan omelet replacement, but after more research, the pudla comes from Indian origins and is probably more identifiable as a pancake. Whatever it is, it’s delicious, and you need to make it, NOW. I followed Kittee’s guidelines here and then used them to make this recipe. Then I added lots of spinach, some nooch and some mustard powder… Eggs Schmeggs.

To see all of Kittee’s pudla’s she’s featured on her site, click here. I’ve also made these with artichoke hearts, sun-dried tomatoes and kalamata olives. Believe me, more vegetables = better pudla. Try using about a cup of your favorite diced veg, spices and seasonings in yours. Enjoy!

Just in case you need a closer look….

This post is featured on Allergy Free Wednesdays

Death by Double Dark Chocolate Killer Fudge Pie

Death by Double Dark Chocolate Killer Fudge Pie

When family is around, I love entertaining, our gatherings have always centered around good food and lots of it. So when my younger brother, Morgan, came for Sunday dinner over the weekend after not seeing him for nearly a year, I pulled out all the stops.

Sriracha BBQ Soy Curl Pizza with Red Onions & Coconut Foxy Moxy

We had some fantastic pizza, a shaved brussels sprouts and kale salad with poppyseed dressing,then we had this dessert.

So rich and scrumptious, that this is only for serious chocolate lovers. Very thin slices of this dessert will satisfy, it has a crazily fudge like texture and could easily serve 12-14 people.

Death by Double Dark Chocolate Killer Fudge Pie

15 Chocolate Sandwich Cookies (I used Newman O’s), GF peeps can use GF Sandwich Cookies
2 T. Coconut Oil
1 package extra firm silken tofu
2/3 C. agave
1/4 t. sea salt
1 T. vanilla
1 t. instant coffee granules (I used a coffee substitute)
1/2 C. cocoa powder
1 cup full fat coconut milk (from a can)
1 C. vegan dark chocolate chips, melted

Method: In a food processor, pulse the chocolate sandwich cookies til finely crumbled, add the coconut oil and pulse again until combined. Press into a spring-form pan or pie dish. Add the tofu, agave, sea salt, vanilla, coffee granules, cocoa powder and coconut milk to the food processor. Process until completely combined and smooth. Melt your chocolate chips if you haven’t all ready. Scrape them into the tofu mixture. Pulse again until chocolate is completely incorporated. Freeze for 30 minutes before serving to firm. Leftovers can be stored in the refrigerator and will stay nicely set.

We garnished our dessert with strawberries, coconut cream and had a side of homemade vegan peppermint chip ice cream to temper the richness of the pie.

Vegan Almond and Pistachio Ice Cream

Vegan Almond and Pistachio Ice Cream

On St. Patrick’s Day, our family always has a lot of fun. The naughty leprechaun comes to visit, sometimes he leaves us treats and gold coins, other times he just makes messes all around the house. Someone is always being pinched. We usually eat entirely green in our family for the whole day.

Breakfast might be whole-grain-pioneer-blender-pancakes colored green by adding spinach to the batter with honeydew and green grapes on the side. For lunch a green salad with a green goddess avocado and chive dressing is always in order. For an afternoon snack, I bust out the greenest smoothie you’ve ever seen. Dinner is a whole green affair: an appetizer of celery, cucumber, broccoli and green olives in edamame and avocado hummus. Main course might consist of spinach fettucine with green cashew alfredo (spinach is the star again!) topped with basil chiffonade. This year, we’ll definitely be having THIS very green ice cream for dessert.

Vegan Almond and Pistachio Ice Cream

1 can full fat coconut milk
1 C. soymilk
1/4 C. raw almond butter
2 C. packed organic baby spinach
2/3 C. raw agave OR pure maple syrup
1/3 C. shelled pistachios, roughly chopped
1 teaspoon almond extract

Method: In your blender, blend everything except for the pistachios until fully combined, about one to two minutes. There should be no visible spinach pieces! Pour into prepared ice cream maker and let churn for twenty five to thirty minutes, add pistachios during the last few minutes of churning. You can eat it straight away like soft serve, but for the best texture and flavor, pour ice cream into an airtight container and freeze for two hours or overnight before serving. If you don’t have an ice cream maker, you can try this method.

Hesitant to try green ice cream using spinach? Prior to going vegan, Pistachio Almond Ice Cream was one of my very favorites. This is a reverse of that flavor, made vegan and health-ified. I don’t use artificial coloring in my home, so spinach makes the ice cream green, while adding iron and calcium. If you don’t tell anyone, they’d never guess it’s in there! This ice cream tastes every bit as rich, creamy and delicious as dairy ice cream, but with much less guilt!

What are your St. Patrick’s Day Traditions?

Simplest Chickpea Salad

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The Official “Mad Cowboy”

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Spanakopizza

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Vegan Cherry Garcia Ice Cream

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Here’s what Sunwarrior has to say about their product:

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RAW VEGAN

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Death by Double Dark Chocolate Killer Fudge Pie

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Vegan Almond and Pistachio Ice Cream

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