This summer seems never ending. Its late September but still hot as a sauna here in Southern California! My New England heart craves a change in season, a break in the heat (not to mention that my AC went out over the weekend, but we will save that for another time when we feel like talking about how technology breaks down on me whenever Mercury goes retrograde). Normally around this time I’m breaking out the warm layers and boots but this year it seems to be all about the swimsuits and sundresses.

Today marks the first day day of Fall here in the Northern Hemisphere but the thermometer is still hanging out near the triple digits. Figuring its best to just go with it, we are celebrating the Autumnal Equinox sipping on a nice, iced cold, creamy glass of chai cashew milk. The cashew milk is loaded with plant based protein and the traditional blend of spices is warming and peppery. This drink brings out the flavors of Fall while helping the body eliminate toxins that have built up over the summer months. Cardamom is often consumed for it diuretic properties and its help in cleaning out the kidneys and urinary tract. Ginger and fennel are beneficial for relieving gas and indigestion (any Mamas out there use gripe water? Yep, ginger + fennel.) Enjoying this milk poured over ice makes this the perfect transitional treat, cooling us down and helping us welcome the new season with a sense of balance and ease. 


Chai Cashew Milk

vegan, gluten-free, dairy-free


INGREDIENTS
(if making your own cashew milk)
2 cups raw cashews, soaked for at least 4 hours (or overnight)
8 cups of filtered water
1 vanilla bean, cut + scraped
dash of sea salt
4 tbsp. maple syrup or honey

4 cups cashew milk
1/4 cup cardamom pods, cracked open
4-5 inches of fresh ginger, peeled and roughly cubed
8 cinnamon sticks
2 tbsp. black peppercorns
1 tbsp. fennel seeds

TO MAKE
cashew milk
Drain cashews and add them to a blender along with water, vanilla bean, salt, and sweetener. Blend everything until smooth and then use a nut milk bag to separate the pulp from cashew milk. This is delicious as is, but just wait!

chai infused cashew milk
In a medium saucepan add 4 cups of cashew milk and masala chai spice mix. Bring to a simmer, making sure to whisk as it heats to avoid scalding the milk. Once simmering, bring heat to low and continue stirring for 1 minute. Remove from heat and allow spices to infuse the cashew milk for 3-4 more minutes. Strain through a fine mesh sieve or strainer and serve warm with a dash of cinnamon on top. If it’s still hitting the triple digits where you’re from like it is for us, allow the cashew milk to cool and then serve over ice!

gluten-free, dairy-free, vegan
 

INGREDIENTS
1 cup almond butter
½ cup gluten-free oats
½ cup cacao nibs
1 tsp. sea salt
2 tsp. vanilla
 

Seriously. Just mix all of these ingredients together in a large mixing bowl. Okay, now you have a few options: Either roll the dough into balls, or roll the dough into a log (cover in parchment paper). Place into the refrigerator and allow to cool until solid and not so gooey. If you rolled your dough into a log, simply cut into ¼ inch slices or roll dough out on a board and use a round cutter. For round ball cookies, you’re done! Enjoy! These are best served chilled with a glass of homemade almond milk. Store in the refrigerator for up to 7 days, and don’t be surprised if they get yummier the longer they’re around. 

It feels like we’ve been talking about the end of summer for a few weeks, but the latest trip to the farmer’s market has us believing there’s still time to enjoy the fruits of the season, literally. We picked up a bunch of nectarines (essentially a fuzz-less peach). They are sweet and juicy, just as expected. Nectarines are a good source of Vitamin C, potassium and beta-carotene, the skin especially. This dish makes for a delicious dessert but honestly, we have grown tired of waiting until the end of the day to enjoy sweet treats. The stone fruit  + whipped coconut cream combo has become common but this Citrus-Kissed Date Caramel makes it extra-ordinary! We are super impatient and couldn’t wait to dive in (which is just what we did), but we imagine these would go over so well at a sweet little brunch! Hmm..  we’re getting some ideas!

Grilled Nectarines with Sweet Cream + Citrus-Kissed Date Caramel

gluten-free, soy-free, vegan

INGREDIENTS

3-4 nectarines, peaches, or any other stone fruit
1-13.5 oz. can of Coconut Milk (full fat) or Coconut Cream
8-10 medjool dates, pitted
juice + zest from ½ orange
½ tsp. vanilla extract
3-4 drops of stevia
1½ cups water

for the grilled stone fruit
Halve your fruit and remove pit from center. Coat your grill with oil or spray (so your fruit will not stick) and lay stone fruit cut side down on a medium-hot grill. Flip once and continue to grill just until the fruit is softened and warm, about 4-5 minutes

for the sweet coconut cream
Place your can of coconut milk or cream in the refrigerator overnight. Open the can without agitating or shaking and carefully spoon out the thickened cream. Leave the milky liquid behind (don’t throw it away though! You can totally use this in smoothies or soups) and place the thickened cream in a mixing bowl. Whip for 2-3 minutes, or until light and airy without any lumps. Add 3-4 drops of stevia (or any sweetener of your choice) and place in the fridge until you’re ready to serve the fruit. 

for the citrus-kissed caramel syrup
Place pitted dates, orange juice, zest, vanilla and water in a medium saucepan over high heat and bring to a boil. Once boiling, reduce heat to low and allow to simmer for 45 minutes. Check back every so often to make sure the heat isn’t too high. If your mixture starts to become dry, just add more hot water. You’ll want the dates to always be covered with liquid. Let the softened date mixture cool to room temperature and then transfer through a cheesecloth lined strainer into a clean saucepan. Squeeze out as much liquid as you can, separating the pulp and setting it aside (this would be an awesome time to make some raw truffles). Warm your date liquid the same as you did earlier – bring to a boil, reduce heat and simmer for 15-20 minutes, or until thick like honey or maple syrup. Remove from heat. This syrup will thicken as it cools, you can soften it up by rewarming it. 
 

dollop sweetened coconut cream on top of grilled fruit, drizzle with citrus-kissed date caramel and sprinkle with cacao nibs (for a fun crunch)! 

So, September has officially arrived. The temperature has dropped ever so slightly and talk of pumpkin spice (everything) is in the air. The official start to Autumn is right around the corner and to be honest, we are looking forward to the change. If you’ve got kids you know its back to school time which is great (yay routine!) and a bummer (ugh, routine). Or maybe you’re heading back to school yourself (if so, bravo for teachers and students alike!). Either way, the time for leisurely dinners is beyond us.. weeknight meals need to be fast, convenient and healthy. This simple salad to the rescue! It requires minimal prep time, can be made in large quantities to be eaten as a meal or a side dish for days. It also travels really well which is great as a healthy meal on the go (desktop picnic style lunch, anyone?) 

You may recognize millet as the main ingredient in bird and livestock feed, but its so much more than that. Don’t go tasting your birdseed though (that’s just weird), millet reserved for human consumption has the the outer, indigestible hull removed. There are a few varieties of millet, we used this one for this recipe. Interest in the seed (its not a grain) has been growing, especially in the gluten free community. Millet is nutritious; it contains magnesium, B vitamins and fiber, and is alkaline which makes it easy to digest. We know cilantro is hit or miss for people, but give it a go as it works so well in this recipe. The herb is a source of minerals like potassium, calcium, manganese, iron, and magnesium as well as Vitamins A & C. Accepting the impending seasonal change we have incorporated pumpkin seeds into this salad. Pumpkin seeds are a good source of magnesium and also contain protein. 

Whether you’re looking to bring an interesting dish to a labor day picnic or just looking for a quick weeknight meal (and lunch the next day) this salad brings it all to the table!

Cilantro-Lime Millet Salad

gluten free, soy free, vegan

INGREDIENTS
1 cup millet
2 cups water
cup cilantro
¼ cup pepitas (pumpkin seeds)
1 tablespoon olive oil
salt and pepper to taste

METHOD
Add millet to a small pot of boiling water. Reduce heat to low and simmer until all water is absorbed, about 20 minutes. Meanwhile, destem cilantro and rough chop the leaves. When millet is ready, add cilantro and pepitas. Slice the lime in half and squeeze over millet. Add your tablespoon of olive oil, salt and pepper to taste, and stir until evenly combined. Add more lime juice is if you like that extra tang. This millet salad is a great accompaniment to so many different meals. Serve this as a side to tacos, or with your labor day barbeque, or just snack on it solo for a delicious and nutritious meal! Oh, and don’t forget to add avocado on top because….avocado. 

August is nearly over! Ahh! I can hardly believe it! It feels like the summer has flown by! We sure do love Autumn but we aren’t quite ready for summer to end. (By summer we mean the long days where you don’t feel guilty hanging out and doing what you want because, you know, its staycation season, right?) The weather obviously hasn’t caught on to the changing season but thats okay because these Vanilla Rooibos + Honey Roasted Plum Ice Pops are the perfect transitional treat! Roasting your plums and assembling your pops at night will make certain you’ve got a delicious, sweet frozen treat for that afternoon heatwave!

A big thanks to our friends over at Equal Exchange who sent us mass amounts of their rooibos tea blends. We’ve enjoyed sipping the herbal tea both hot and cold and even infusing it in coconut milk for these pops. YES! The raw honey used to sweeten the roasted plums was locally sourced in Portland, Oregon from a sweet couple who handcraft natural skincare and lifestyle goods. Kosmas Co. sent us a small mason jar of their very own blackberry raw honey earlier this summer and it is dreamy! The best way to know your honey is being thoughtfully and consciously produced is to know your beekeepers.

Rooibos tea is totally caffeine free and comes from a plant originally only grown in South Africa. It’s flavor is sweet, fruity and robust – a perfect blend for those looking to sip without getting the jitters! Rooibos is filled with polyphenols which are known for their rich antioxidant properties. Polyphenols may be helpful in reducing inflammation in the body and can also promote heart health. This means that rooibos has many potential health benefits! 

Plums are high in Vitamin C and a good source of Vitamin K, Potassium and Dietary Fiber (which helps keep you regular.. yeah, like that). These pops are loaded with healthy goodness, are super delicious and refreshing. Plus, they are gorgeous to look at! We can’t complain about a yummy and beautiful treat. It’s a bit cooler this morning so we are off to roast more plums for another batch of pops before it gets too hot!

Rooibos + Honey Roasted Plum Pops

makes 12 pops
gluten free, soy free, dairy free


INGREDIENTS

2 – 13.5oz cans of Coconut Milk
2 tbsp. raw honey or maple syrup or even cane sugar
+ extra drizzle of honey for roasted plums
2 bags of vanilla rooibos tea
lemon zest
3 plums


for the rooibos infused coconut milk
Pour both cans of coconut milk into a saucepan over medium heat and bring to a rolling boil. Once boiling, adjust heat to low and add in your sweetener of choice and whisk until fully dissolved. Remove from heat and set aside about 1/2 cup of sweetened coconut milk. For the rest, add in two bags of rooibos tea and allow to steep for 5-7 minutes. Place both the sweetened coconut milk and the rooibos infused coconut milk into the refrigerator to cool while you roast the plums.

for the honey roasted plums
Preheat your oven to 350° and line a baking dish with parchment paper. Wash and slice plums into wedges and scatter onto your baking dish. Drizzle with raw honey and sprinkle with lemon zest. Allow to roast in the oven for 25-30 minutes, until the plums are tender and juicy. Spoon extra plum juice on top of wedges to make sure you get the most flavor for your pops!

assemble the pops
Place one to two plum wedges into each ice pop mold, making sure to gently press them into the sides of the mold. Take your rooibos infused coconut milk and slowly pour into each mold, a little more than half way. At this point you can either “marbleize” your pops with the sweetened coconut milk, or decide to create a whole new layer. It’s really up to you. We tried both ways and they’re both delicious and fun! If you decide to separate the layers, place the cover on top of your mold and insert popsicle sticks into each opening. Transfer to your freezer and allow to freeze completely, about one hour. Then drizzle the little bit of sweetened coconut milk on top of your rooibos layer and put the pops back in the freezer until solidified. This way allows you to taste each flavor separately, while the marbleized version lends to a more eclectic flavor combination. 

Confession: we aren’t big drinkers. Okay, so there was college but fortunately, that’s in the past and our drinking habits didn’t come along (no more shot gunning beers for these ladies). So when the opportunity to join in a virtual cocktail party came up, we were stoked and a bit stumped. What’s a virtual cocktail party, you ask? Is it where everyone drinks and Skypes each other wasted? No, although I see some true potential in that. The beautifully talented duo, Renee of Will Frolic for Food and Sherrie of With Food and Love, have organized an online bash — a gathering of creative food bloggers to create and share their favorite seasonal drinks, some boozy, some not. We are stoked to be a part of this fun event and can’t wait to see what everyone has created! 

Inspired by our love of salads (I told you, we really do love them) we decided to take a spin on our go-to cocktail, you know, the one you order at the dive bar when they don’t have wine (or you’re too scared to even go there). This Peachy Tomato Basil Gin + Tonic is the perfect summer refreshment. Muddled tomato and basil, a hint of sweetness from homemade peach syrup, and all the bubbles have us fighting off this heat with some day drinking. It’s light and refreshing and the gin is just an added perk, its totally delicious sans alcohol. 

Peachy Tomato Basil Gin + Tonic

serves 1
prep time: 30 mins
cook time: 5 mins
vegan, gf, soy free


Ingredients

1 small heirloom tomato, chopped (or 5-6 tiny ones)
2 basil leaves, torn
pinch of salt
1 ½ tbsp. peach syrup (recipe included)
1 oz. gin
6 oz. tonic water

for peach syrup* 
1 cup sugar
½ cup water
1 peach, chopped

Method

*What makes this syrup rich is the ratio of sugar to water is 2:1, where traditional simple syrup is 1:1. Adding rich syrup to this drink keeps it from tasting to watered down. Add sugar and water to a pot and boil. Add peaches and reduce to a simmer. Cook until peaches are soft enough to crush, about 5 minutes. Cover and continue simmer until the mixture is cooked down to a syrup, about 20-25 minutes. Remove from heat and let cool. Strain for a syrup, or keep the chunks for a bit more texture. 

Muddle tomato and basil and salt in the bottom of a glass. Add peach syrup and mix well. Add gin and tonic water, mix. Strain and add ice if desired. Garnish with a slice of tomato or peach. Enjoy!


Follow along on Instagram: #drinkthesummer to get a glimpse of all the delicious, seasonal drinks from some of your favorite (and maybe new favorite) food bloggers, then head to their sites to get the full recipe. There’s still enough summer left to have your own boozy bash!

With Food + Love | Fresh Heirloom Bloody Marys with Old Bay and Spicy Pickles

Will Frolic for Food | The Sugar Hollow: Watermelon Gin Cocktail with Cardamom and Lime

Kale & Caramel | Sweet Coconut, Hibiscus & Lime Slushie

Hummingbird High | Thyme Lemonade

Brooklyn Supper | Bloody Maria Cocktails

Cake Over Steak | Blackberry Bourbon Cocktail

Loves Food, Loves to Eat | Coconut Nectarine White Wine Spritzers

Dunk & Crumble | Ginger Peach Whiskey Smash

Tasty Yummies | When Figs Fly: Spiced Rum Fig Kombucha Cocktail

Feed Me Phoebe | Pimm’s Cup Cocktail with Fresh Ginger, Lime and Tarragon

Earthy Feast | Strawberry, Basil and Pink Peppercorn Negroni

Ginger & Toasted Sesame | Blackberry Peach Margarita with Spicy Salt

O&O Eats | The Long Hope: a Honeydew Cucumber Gin Cocktail

my name is yeh | Nutella Egg Cream

Faring Well | Sparkling Melon Coolers with Muddled Raspberries and Mint

Beard and Bonnet | Pineapple and Cilantro Moscow Mule

The Pancake Princess | Strawberry Balsamic Shrubs

Edible Perspective | Rosé Slushies

Vegetarian ‘Ventures | Sparkling Peppered Plum Blush

The Broken Bread | Blackberry, Cucumber and Mint Gin Spritzer

Tending the Table | Plum Spritzer with Ginger and Kafir Lime

Appeasing a Food Geek | Sugar Plum Margarita

She Eats | Fizzy Lime and Blackberry Shrub

holly & flora | Pimm’s Cup with Blackberry and Lemon Zest Shrub

Vigor and Sage | Peachy Tomato Basil Gin and Tonic

The Pig & Quill | Raspberry Basil Gingerade Fizz

Hungry Girl por Vida | Peanut Butter and Berry Smoothie

A Brown Table | Fig and Bourbon Summer Smash

The Clever Carrot | 5 Minute White Peach Margaritas

Cookie and Kate | Watermelon White Sangria

le jus d’orange | Peach Yogurt Soju and Ginger Plum Kombucha Cocktail

Chocolate + Marrow | Raspberry Thyme Smash

The Bojon Gourmet | Basil Pluot Pimm’s Cup

Snixy Kitchen | Sparkling Asian Pear and Mint Iced Tea

what’s cooking good looking | Watermelon Basil Colada

i am a food blog | Thyme Gin and Tonics

Fix Feast Flair | Berry Peachy Kentucky Mules

Salt & Wind | Watermelon Aperol Spritzes

 

Just as it felt like summer may be winding down and we started using the oven again, temperatures shot up to triple digits and we are back to eating salads on the regular (maybe even for breakfast, is that taking it too far?). We’re vibing the New Moon energy this week and we’ve committed to taking better care of ourselves, physically and emotionally and being more realistic with what we put on our plates (pun intended). Although it may still be summer, we are feeling the crunch that comes with a new school year and the impending seasons that are super busy for us (yes, we’ve already got Holiday things in the works, and I’m not talking gift shopping.) Keeping up with the to-do list is important, but so is being present in the moment — for us, that means enjoying a healthy meal with very little prep time. So we can spend more time around the table (even if it is the coffee table) and less in the kitchen. 

Inspired by the New Moon, we’re letting this salad be simple and thoughtful. Don’t shy away from ingredients you aren’t familiar with, like dandelion greens — yes, the common “weed” growing in your yard. (You urban gardener, you.) If you can’t get your hands on some, understandable, but if you can, you should.

They add a mild, slightly bitter, but pleasant taste to this bowl and a huge slew of nutritional value — 4x more calcium and nearly 8x more Vitamin K than broccoli and twice as much iron as spinach! They also have diuretic properties that help cleanse the urinary tract and liver. Dandelion greens help boost your immunity by decreasing inflammation in the body — combined with the anti-inflammatory benefits of turmeric, this salad packs a powerful punch! We plan on making a huge bowl of this and digging in for every meal until it’s gone!

Grilled Potato Salad with Creamy Turmeric-Almond Dressing

prep time: 15 minutes
cook time: 20 minutes
gluten free, soy free, vegan


INGREDIENTS

1 small romaine lettuce head, chopped
1/2 lb. dandelion greens, chopped
1/2 lb. new potatoes
1/4 cup extra virgin olive oil
1/2 cup fresh dill, minced
1/2 cup cherry tomatoes
1/4 cup pumpkin seeds
2 tbsp. almond butter
1/2 cup filtered water
1 tbsp. turmeric
1 tbsp. maple syrup (or honey if you’re not vegan)
juice + zest of 2 lemons
2 tbsp. apple cider vinegar
1 clove of garlic
pinch of salt
pepper to taste

for the potatoes
You’ll want to par-cook the potatoes before throwing them on the grill, so bring a pot of water to a boil. This will significantly cut down on time needed on the grill! Add potatoes to boiling water and allow to soften just enough to prick with a fork, 5 minutes or so. Drain potatoes from water and allow to cool while you heat up the grill. Slice potatoes in half, drizzle with EVOO, salt and pepper and pop on the grill. Cook for 10 minutes per side, or until the potatoes are grilled to your liking (we like ours with a little crunch).

for the salad dressing
Place almond butter, water, apple cider vinegar, garlic, sweetener, lemon juice + zest and spices in a blender and blend until combined. Turn the speed of your blender down and slowly drizzle in EVOO and allow mixture to emulsify into a delicious anti-inflammatory salad dressing. 

wash and chop your greens, slice your tomatoes and add in pumpkin seeds or any other goodies you have on hand. Drizzle your salad with the sunny turmeric-almond dressing (you’ll likely have a bunch leftover) and toss to coat. Add fresh dill and grilled potatoes to the mix and you have an incredibly delicious anti-inflammatory salad for dinner!

We are always on the lookout for simple, classy, healthy foods we can whip up easily and serve to a number of people. 

 This recipe is perfect for a simple weekend brunch, apps with wine for girls’ night, or most recently, a baby shower.  These crostini are loaded with nutrients, flavor and texture (because that counts too) — creamy cashew cheese, spicy heirloom tomato jam and cool cucumber stacked in perfect balance. We try to keep our recipes gluten and dairy free (vegan when we can). We eat this way and find it helps satisfy a majority of others’ food restrictions. Plus, its always fun to bring something different to the table and surprise your friends (and yourself!) with new and exciting flavors.

Heads up! This recipe requires a little prep work — soaking the cashews and letting them drain overnight. Don’t fret, make the “cheese” in advance and keep it in the fridge until you’re ready to assemble the crostini. (Try not to eat it all before you finish the recipe, its that good!) If you’ve never made your own cashew cheese before you’re in for a real treat and (bonus!) everyone will be super impressed with your new skills!  

Seriously delicious, these crostini pack a healthy punch. Nutritional yeast lends a “cheesy”, savory flavor and is full of nutrients — specifically B Vitamins (super helpful for plant based diets), folic acid, protein and zinc. The spicy heirloom tomato jam will knock your socks off and keep your skin glowing! Tomatoes are high in lycopene which is not only great for your skin but is also helpful in fighting several types of cancer. Tomatoes also contain Vitamins A  + C and are high in antioxidants (hello shiny hair!) Cucumbers are more than a spa accessory (although they are great for reducing puffy eyes).  They contain mostly water which is great for eliminating toxins and keeping the body hydrated, as well as a number of vitamins and minerals that help fight cancer and keep your joints strong. This super cool veg balances out the heat from the tomato jam to perfection. 

So gather up your goods (you can find a majority of these items at your local grocer or health food store) and jam on it. Ha! See what we did there.. 

Cooling Cucumber Crostini with Herbed Cashew Cheese + Heirloom Tomato Jam

INGREDIENTS
GF Rosemary Focaccia Bread – Canyon Bakehouse
1 cucumber, peeled and sliced into thin circles and then halved
optional: balsamic vinegar finishing drizzle

Drain cashews, but keep the water they have been soaking in just in case you need extra liquid. Place all ingredients (except for the chopped herbs) into a blender or food processor and blend until thick and creamy. Scoop out and fold in your chopped herbs. Line a fine mesh strainer with cheesecloth and pour cashew cheese on top. Gather the cheesecloth and tie with a rubber band or string. Set the cheese/strainer set up on top of a small bowl and place in the refrigerator to drain any excess liquid from the cashew cheese and allow to drain overnight. *this cheese can then be baked and served warm, or served cold like we are in this recipe.

for the cashew cheese
1 cup raw cashews (soaked in water for at least 2 hours)
2 tbsp. nutritional yeast
1/2 teaspoon minced garlic
1/2 teaspoon minced onion
juice from 2 lemons
1/2 teaspoon sea salt
pepper (to your liking)
1/2 teaspoon of each: thyme, oregano, basil, parsley 

 

Combine all ingredients in a medium saucepan and bring to a boil over medium heat, stirring every few minutes. Reduce heat and simmer, stirring often to prevent tomatoes from sticking to the pan. Cook until the mixture has reduced and thickened to a jam-like consistency, close to an hour. This will keep for at least a week in an air-tight container kept in the refrigerator. Enjoy on anything that calls for a savory-sweet kick!

for the spicy heirloom tomato jam
3-4 ripe heirloom tomatoes, diced
1/2 tsp. red pepper flakes 
1/2 cup maple syrup
juice from 1 lemon
1 tsp. cinnamon
1 tsp. cumin
1 tsp. salt

assemble the crostini
Place a slice of herbed cashew cheese on top of toasted bread slices and top with cucumber and a dollop of spicy heirloom tomato jam. 


Summer is in full swing and ice cream is on the menu everyday. We aren’t big fans of cow’s milk — between the upset stomachs and respiratory responses we avoid it at all cost. Luckily, there are a load of yummy vegan ice creams on the market today, but they are usually still loaded with sugar and can be quite pricey. Making your own may seem like a tedious task, especially when its so easy to run to the store, but 1. homemade is always better and 2. its not as hard as you think. Give this Coconut, Cardamom + Rose Ice Cream a try. We think you’ll be pleasantly surprised. More than a step up from the tubs of sugary milk you may be used to, this ice cream is a classy and satisfying treat. Not only is it full of flavor, its also loaded with ingredients that are actually good for you! 

Coconut milk is a great alternative for people who avoid dairy and soy. Its full of healthy, easily digestible fats, fiber, B vitamins and minerals like magnesium and iron.  Skip the processed sugar and sweeten your ice cream with pure maple syrup which contains the minerals manganese and zinc as well as phenols that act as antioxidants in the body.  Cardamom is a common spice in indian cuisine. It has a unique flavor and sweet taste and, among many other benefits, it helps improve digestion. Roses are beautiful to look at and lovely to smell but their good qualities don’t stop there. Rosewater is great for cooling your digestive tract (and temper.. just saying). 

Things to keep in mind: Make sure to use pure maple syrup, not pancake syrup which is a mixture of processed sweeteners. If using honey instead, opt for raw honey to get the most nutritional value.  Rosewater is often used for beauty so be mindful that you are using one that is food grade. 



METHOD

Infuse the coconut milk
Add coconut milk, maple syrup, crushed cardamom seeds, vanilla bean and salt to a saucepan over medium heat, stirring mixture every few minutes to insure there is no scalding. When pot begins to simmer remove from heat and allow to steep for 20 minutes. 

Freeze the mixture
Strain the infused coconut milk to remove vanilla bean and pods, and then add in your tablespoon of rosewater. A little bit goes a long way! Line a baking sheet with parchment paper and pour mixture in. This will allow the coconut milk to freeze into a thin layer, and make it easier to remove and cut up into chunks for blending. 

Blending your ice cream
Remove from freezer and cut up into chunks just big enough to fit into your food processor or blender. Add almond milk to your frozen ice cream and blend until creamy and smooth.

SERVING // Garnish with crushed pistachios and cacao nibs for a refreshing treat

INGREDIENTS

Two 13.5 oz. cans of full fat coconut milk
½ cup almond milk
¾ cup maple syrup (or honey if you’re not vegan)
8-10 cardamom seed pods, crushed
3 tbsp. beet juice (optional for coloring)
1 vanilla bean, split
1 tbsp. food grade rose water
½ tsp. sal