Blackberry Lemon Ice Cream

Blackberry Lemon Ice Cream by VeguKate Serves 4 3 ripe bananas, frozen* ⅓ cup full-fat coconut milk (from a BPA-free can) 1 heaped teaspoon fresh lemon zest ½ heaped cup fresh blackberries  Method: In the base of a food processor or high-speed blender add in frozen banana coins, coconut milk, and lemon zest. Blend until bananas are broken down and resemble a soft-serve consistency. Add in blackberries and blend for a few seconds more, or until blackberries are incorporated and colorRead more

Collard Wraps with Cashew Honey Mustard

Collard Wraps with Cashew Honey Mustard by Allyson Meyler For the wraps: – 3-4 purple sweet potatoes – 6 large collard leaves – 3/4 tsp chili powder – 1/4 tsp garlic powder – red pepper flakes (optional) – salt/pepper – olive oil – 2 large carrots, shredded – sliced red onion – sprouts – roasted red pepper, sliced – 1-2 ripe avocados, sliced – chopped cashews For the cashew honey mustard: – 1  cup cashews (soaked for 4 hours prior)Read more

Choco-Raspberry Mousse Tarts

When it comes to holiday desserts, who doesn’t love a little Chocolate? Something about it’s rich savory-sweet goodness makes it a perfect treat no matter what the occasion. But when dairy isn’t an option, those milk chocolately goodies can be more of a pain (literally) than a pleasure. Until now…Meet Cacao! Cacao beans are where cocoa comes from; which are then heated and filled with added sugars and milk fats to then create chocolate. It is truly the purest formRead more