Did you say avocado ice cream?

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Did you say avocado ice cream? Well, yes I did!  Don’t be scared, it’s totally different than it sounds.  OK, so vegans know about the versatility of avocados and are clearly more open to crazy sounding ideas like this – we’ve all had some Chocolate Mousse made with avocados, right?  When I found Tanner O’Dell I just plain fell in love with this kid.  Yes, he’s a kid and he’s got way more on his resume than I do!  Check out his recipe for Avocado Ice Cream here.  {I used a few tablespoons of agave nectar to sweeten mine instead of stevia.}   Take my word for it, the ice cream maker is a must.  I tried it both ways and wouldn’t recommend doing it without.  Does this sound like something you would try?  What other ice creams have you made?  I’ve been dreaming of another wacky ice cream idea – stay posted for that one once I master it….

xoxo,

Crystal

Black Rice and Orange Lentils with Avocado Salsa

Lentils are one of my favorites.  I love making a huge pot and eating it leftover meal after meal.  Lentils get better the next day…well at least I think so.  I’ve never tried the colorful varieties so I was excited when I bought some orange lentils in the bulk section at the health food store.  Buying this was is cheap and very non-committal.  You can get just enough for one meal…I love that. I always find that when I buy in bags I have enough for two meals plus a teeny bit extra and I find that annoying.   Because of this the bulk section is my new favorite place in the health food store. It’s the bargain smart way to buy.  Actually, yesterday was all about bargain shopping for me.  My local store gets delivery of their produce on Tuesday’s so I went to get some of the fresh goodies…well, I got there too early and the delivery hadn’t arrived yet.  But, what I did get was great prices on their existing produce – the organic broccoli was still in good condition and marked down to $.99 (normally $3.99).  Awesome, right?  I thought so!  I also bought a handful of vegan carob chips just to try.  They were good enough that I might commit to buying more to try in a recipe someday.  Watch out for that…

Here’s the vitamin packed meal we had last night…PS, orange lentils cook quite fast…I was surprised.

Black Rice and Orange Lentils with Avocado Salsa

Rice:

1 cup black rice (or brown rice)

1 3/4 cup water

1 clove of garlic chopped

salt to taste

Directions:  Combine ingredients in a pan and bring to a boil. Once boiling, turn down heat to low and cover.  Cook for 30 – 40 minutes.

Orange Lentils:

2 cups orange lentils

5 cups water

4 cloves of garlic chopped

1 tsp cumin

1/2 tsp black pepper

salt to taste

Directions:  Rinse lentils and discard any funny looking ones. 🙂 Add lentils, water, garlic, cumin and pepper to pot.  Don’t salt yet as it will make the lentils tough.  Bring to boil and then turn down heat to low simmer.  Cook approx 20 minutes or until lentils are done.  Then add salt. (I usually like to add onions to my lentils, but I didn’t have any…they were quite good without)

Avocado Salsa:

1 tomato

1/2 avocado

1 Tbsp chia seeds (for good luck and extra nutrients)

2 limes juiced

chopped cilantro

salt

Directions: Dice tomatoes and avocado.  Combine all ingredients.  I usually like to add chopped radish to my salsa, but I didn’t have any.  You need to make this fresh at every meal as it doesn’t keep.  Especially if you use radish.

Serve over a bed of organic spinach… and enjoy!  PS, Lennox loved the lentils too!

A few reasons why this meal is good for you…

Black rice is high in nutritional value and contains 18 amino acids, iron, zinc, copper, carotene, anthocyanin and several important vitamins.

Lentils are high in protein, dietary fiber, folate, vitamin B1, and minerals.  Serving with rice makes it a complete protein.

xoxo,

Crystal

 

Way too easy bean soup

Today was one of those days where dinner time came to fast and I hadn’t planned a thing.  The non-vegan family approved this meal too!

Way too easy bean soup

Olive oil

1 onion diced

1 clove of garlic

2 carrots diced

Saute onion, garlic and carrots in olive oil.

Add:

1 can vegetable broth

1 can of diced tomatoes w/chillies

1 can white beans

1 can black beans

1 cup chopped cabbage

Cook until veggies are at desired doneness.  Ta dah!  That is it.  I added avocado and a drop of doTERRA lemon essential oil to my bowl.  Delish!