What to Eat? It is the question on everyone’s minds at least three times a day. By showing how our food choices have a more serious impact on our environment than the car we drive, the light bulbs we use or the ways we recycle, the film makes the point that we can all take small steps for positive change.
Raw Vegan Ice Cream is the Best way to stay cool this summer, and it’s super easy to make! Wow your friends with this awesome recipe. Use it the way it is or use it as a base for all types of flavours!!! Chocolate, peanut butter, blueberry… the ideas are endless!!!
Get the whole recipe here!!!
I will be the first to admit that paying for organic food can be painful at times. It can be 10- 40 % more expensive than its non organic counterpart. Ouch, that’s tough on the wallet… So here are a few tips for those who want to start buying organic food but have a hard time swallowing the cost.
Eat with the season: Locally grown foods are less expensive than those flown in from another hemisphere.
Support your community and buy local: Buy from your local farmers market! Less expensive and you know exactly where it’s coming from!!
Grow one thing: Pick one thing to grow—you can do it !!!
Buy frozen: Frozen fruits (like raspberries) are cheaper than those that are delivered fresh. So if the prices on fresh produce get you down, head on over to the frozen food aisle.
Embrace the bulk: Food that comes in packaging costs more because of the costs associated with designing those eye catching works of art. When you buy in bulk, you’re paying for the food, which is what you wanted in the first place.
Just because you are a vegan does not mean you have to give up your favorite treats. Try this super easy and good for you Raw Vegan Ice Cream recipe. This is a great basic recipe that you can use as a base and make any flavor you wish! Add some cacao to create chocolate, Mint chlorophyll for mint chip. Add raw cookie doug for your childhood favourite! Have fun with it.
2 vanilla beans
2 cups raw cashews
2 cups water
1 cup maple syrup or agave
- Grind vanilla beans in a coffee grinder
- Combine vanilla and remaining ingredients in a blender and blend until smooth.
- Pour into an air tight container and freeze for 3-5 hours.
1 cup raw walnuts
1 cup shredded coconut
4-7 dates, pitted
**agave if needed
In a food processor, pulse all ingredients until the dough is moldable but not sticky.
Line the bottom of a pie pan or spring cake pan.
Place in your fridge to harden while you make your cake.
3 cups raw cashews (soaked overnight or a couple hours)
1/2 cup agave nectar
1/4 cup lemon juice
2 vanilla beans, seeds scraped
3/4 cup coconut oil
Place all ingredients in your food processor blender and blend until well combined and smooth.
Add to your crust and place in the freezer for 2 hours, or so…
1/2 bag frozen blueberries
4-6 dates to taste
1/4 cup agave or more to taste and desired consistency
Combine all ingredients in a blender and blend until you reach your desired consistency.
Top your cheesecake with your blueberry sauce and VOILA! Raw Vegan Cheesecake!