Fruit Nice-Cream ("Ice cream")

If you still want to eat ice cream without feeling guilty that it is going to leave your waistline 5 inches bigger, then you have come to the right place! Making "ice cream" out of fruit is one of the simplest dessert recipes, and the good thing is, is that you can eat as much of it as you please! All you need is a little imagination, your favourite fruits, a freezer, and a juicer (omega or champion - any kind of masticating juicer or a juicer that has set instructions that says you can make ice cream with it) or a blender.

The ingredients are simply whatever fruit you want to include in your ice cream. If you want pineapple ice cream, then purchase a pineapple, wait for it to ripen, cut it up into cubes, and put it in the freezer. If you want berry ice cream, buy some berries and put them in the freezer until frozen. Same goes with any other fruit; bananas, kiwis, peaches, durian, etc.

So once your fruit is frozen, take it out of the freezer and put it through your juicer or blender (the blender will require a little bit of water to get it started; the juicer will make the ice cream look almost like soft serve, I always prefer making ice cream out of my omega 8006 juicer because I find it turns out better).

And there you have it! Fruit nice cream! (and why is it called "nice" cream, well, because it doesn't involve the enslavement of cows who have their babies taken away so they will produce milk)

Enjoy!

Raw Vegan, Low Fat Taco's!

Most raw taco recipes on the internet are heavily involved with nuts and seeds. I am incredibly allergic to all tree nuts, so this of course was not an option for me (especially their nut cheeses made out of cashews). I am personally not a fan of over-consuming fats, and seeds I don't enjoy all that much (they make me feel slow, tired, and slightly drunk; avocados on the other hand do not, so I normally choose avocados and other fat-rich fruits like durian to satisfy my fat cravings). 

Anyway, I designed this recipe based on my love for mushrooms and zucchini (which makes up the base of the "meat") - it turned out insanely amazing, and leaves you feeling great! So enough talk, and more recipe. See below for the ingredients, and simple process to create your own fresh, raw vegan tacos! 

Ingredients:

"Meat"

1-2 cups cremini mushrooms, chopped finely

2 medium zucchini's, chopped into little cubes

1 medjool date, soaked in water until squishy - blend the date in the soak water to make a sort of "sauce", and add 1/2 - 1 tsp taco seasoning* (I make my own homemade, see below for recipe), mix again

Salsa:

4 Tomatoes, chopped finely

1 Garlic clove, crushed

3 tbsp finely diced red onion

1/4 cup finely chopped cilantro (aka. corriander)

Juice of 1/2 a lime

Taco essentials:

1 Head Romaine

1 Carrot, shredded (the "Cheeze")

1/2 long english cucumber, chopped into tiny pieces

Instructions:

Take the medjool date & taco seasoning sauce, and mix with zucchini and mushroom so it covers all the little pieces. Take this mixture and let it dehydrate in the dehydrator at a low temperature for a couple hours, or you can skip this step if you don't have a dehydrator and just let the flavours mingle for a couple hours in a covered bowl (it really doesn't matter if this mixture is more moist or dry, it will taste the same in the end)

To make the salsa, simply combine all the ingredients labelled under salsa, and let sit for an hour to let the flavours blend.

That's it! Now take your romaine taco shell, layer the "meat", cucumber pieces, salsa and "carrot cheeze" - this recipe is way up there on my favourite list! Give it a try!

Don't forget to like me on youtube, instagram, twitter, facebook, and go check out my website for healthy everyday living tips!

Youtube.com/livelovefruit

Instragram @livelovefruit #livelovefruit

Twitter @livelovefruit

Facebook.com/livelovefruit

www.livelovefruit.com

*Taco seasoning recipe: (makes more than the recipe calls for - save it for another time!)

1 tbsp chili powder

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp crushed red pepper flakes

1/4 tsp dried oregano

1/2 tsp paprika

1 1/2 tsp ground cumin

1 tsp black pepper

1 tsp sea salt (I leave this out, but you may add it if you consume salt)

Raw Vegan Borscht

I am going to start off by saying that this is one recipe I have tried over and over again, and until recently I have not been able to perfect it. That is no longer the story anymore! This recipe is tried and tested, and truly tastes like the real thing. It is low fat, vegan, and 100% guilt-free! You can eat as much as you please, all the while nourishing your blood cells with the fabulous beets which truly help to filter and cleanse the circulatory system. My Ukrainian roots had me on a strong up-bringing of borscht at least every second weekend. I am so glad I am able to share this amazing recipe with you all!

Equipment: •Juicer (or a blender, and some kind of filter bag to strain pulp like a nut mylk bag)

•Dehydrator (or just a really sunny area or extremely low-temp on stove-top)

Ingredients:

- 5 large beets (stems included)

- 1/4 small onion, diced

- 3/4 cup shredded cabbage

- 1 large shredded carrot

- 2 celery stalks, chopped finely

- Juice of 2 lemons

- Pinch of freshly ground pepper

- 1/2 tsp fresh thyme (or dried)

- 7 allspice cloves

- 1/2 tsp allspice powder

- 1/4 cup chopped dill

- 2 small cloves garlic

- 1/4 tsp dried corriander

- 4 bay leaves

- 1.5 cups water

Instructions:

1. Peel the beets, and juice 4 of them. Juice about 5 of the stalks (this will add saltiness to the soup)

2. Put the juice of the beets, and about 3/4 of the pulp into a large bowl. Take the 5th beet and make fine shreds with a grater. Add these shreds into the bowl.

3. Next, add everything listed above, into the bowl. (quite simple hey?)

4. When it comes to adding the water, you may want to add a little bit more to cover the vegetables, or a little less if you think 1.5 cups of water would be too much. You may also want to add a little more lemon or allspice, depending on your taste. If you eat salt, you can also add some salt to this.

5. Now you can put your soup into large mason jars, and let them sit overnight to let the flavours blend, or you can directly heat up your soup in the dehydrator for a couple hours to make it warm. Or you can put it on the stove-top, and warm it just enough until it is slightly heated through (you can do the finger test, don't let it heat up to the point where your finger cannot comfortably sit in the soup for 30 seconds)

6. Bon Appetit!