Wanted to use up the rest of the ice cream in the freezer before the winter hits. This one is so yummy. Depending on how much ice cream/milk ratio you put in, it can be thicker or thinner…
Raw Cacao Breakfast Smoothie: banana, frozen mango, frozen strawberries, unsweetened vanilla almond milk, kale, raw cacao powder.
Raw Vegan Protein Super-Nutrient-Dense Tropical Breakfast Smoothie: Sunwarrior (warrior blend, vanilla) protein powder, banana, frozen mango, frozen strawberry, kale, spinach, vanilla almond milk (unsweetened).
Tempeh is a fermented food and a heart-healthy bad-cholesterol-free food. It is a soy product, high in protein and you can find it at your local grocery store, usually sold in rectangular blocks.
Tempeh can be cubed, sliced, crumbled or roasted whole like a steak. It takes on the flavor of whatever you cook it with (spices, seasonings, sauces).
To cook: I simply cut the tempeh into thin slices and healthy-sauteed it in vegetable stock (no oil) with sliced button mushrooms. I added a little tamari and also a dash of brown rice vinegar, as well as a little black pepper. That’s it. Just taste as you cook until all the vegetable broth has cooked away and you are left with a deep, rich, thick flavor from the mushrooms, vegetable stock reduction and seasonings.
Quinoa with red and green lentils, fresh ginger and tamari.
Blend tamari and nub of ginger with water in the vitamix, marinate lentils and quinoa in tamari/ginger mix.
Marinate (I did mine for 2 hours in an airtight ziplock bag).
Add water, cook for about 20 mins.