A Girl Can’t Give Up Ice Cream Just Because It’s Fall, Introducing My Carrot Basil Ice Cream

carrot basil raw vegan ice cream 01 A Girl Cant Give Up Ice Cream Just Because Its Fall, Introducing My Carrot Basil Ice Cream Photographer: Callie England

Summer is officially over – And yes, I’m just now getting the memo. Ok, that’s not true, I got the memo when then blogoshpere blew up with pumpkin-everything – however, I just chose to ignore. Why? Because as I get older, I realize the start of fall means one month closer to the beginning of winter – and that, makes me extremely sad.

Celebrating the end of my most beloved favorite season, I was gifted a large bag of basil from a good friend last week. While most of the basil will be used to make pesto for the winter months (it freezes beautifully), the rest I wanted to use in a more special and unique format. After all, I’m sure no one wants to come to my blog and see a recipe for pesto, right? Right. So instead, I came up with this carrot and basil ice cream concoction.

Carrots are beautiful for a few reasons: they’re easily accessible, they’re affordable, and they transition wonderfully between sweet and savory dishes. Moreover, they also have the ability to take on flavor profiles such as pumpkin, which is exemplified in this recipe. I swear, if you close your eyes and take a bite, you’ll think you are eating a pumpkin-based ice cream. And the best part is, you didn’t have to prep a pumpkin — Ohhh, the angst.

So – put the pumpkin down, step away, and instead, give this much-simpler-to-use veggie a try!

Thanks again to Mike and Stephanie for providing me with such wonderfully fresh and tasty basil this summer – I look forward to next year! (you’ve created a monster

carrot basil raw vegan ice cream 02 A Girl Cant Give Up Ice Cream Just Because Its Fall, Introducing My Carrot Basil Ice Cream

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Planning A Party, Why Not Try A Veggie Trio Puree

trio puree carrot broccoli cauliflower 03 Planning A Party, Why Not Try A Veggie Trio Puree Photographer: Nadia

May be now is the time to make a confession - I hate cooking the same old stuff over and over again. And mainly because of that I spend years of rebelling against myself and convincing everybody around me that I hate cooking. My husband was the only one who didn’t give up on me. He kept on saying everything I made was delicious and I kept on disagreeing.

Only when I started paying attention to what’s healthy, my view changed. I figured out that it’s a whole new world out there with tons of interesting and amazing recipes. With numerous challenges on using the right kinds of ingredients to create a healthy recipe. My kitchen became the most adorable spot in the house and I became addicted to preparing new meals every day. The possibilities turned out to be endless – raw desserts, vegan treats, healthy dishes… All new, all challenging… my boredom with food was finally over.

The idea behind the colorful trio puree came to me while I was thinking of potato puree. How could I come up with a version of the potato puree, say using broccoli, cauliflower or even carrots without over complicating the ingredients. I ended up with three purees made with the simplest ingredients, just the vegetable, coconut oil, lime and salt. The challenge this time will be on you – to make your own twists by adding different herbs, spices, cheeses or whatever :) Or leave them as they are, the choice is yours. Continue Reading / See Additional Photos

A Raw Moroccan Carrot Salad (Bite This)

bite this post 01 05 2011 raw moroccan carrot salad 01 A Raw Moroccan Carrot Salad (Bite This)

This maybe a simple salad, but believe me it pacts a flavorful punch. The sweet carrots mixed with Moroccan spices and fresh herbs are a heavenly combination and a refreshing colorful addition to any of your winter meals. Warning, you may wanna eat the whole bowl all by yourself…

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