Eat Dance Live

I actually find it really bizarre to eat certain foods out of season. I think it's my body recalling the ancestral days when we could only eat what was only readily available given the time of the year. Eating watermelon and strawberries in the winter? As much as I love them, that's just plain wrong... so is eating pumpkin in the late spring/summer. Okay, so I know lots of you out there love pumpkin, so you might disagree and want to eat it at all hours of the day and all seasons of the year. That's totally cool, and also exactly why I busted out this high raw pumpkin ice cream recipe yesterday to make Andrew happy: High Raw Pumpkin Ice Cream Yield: About 4 servings. 2 C cashews, soaked 1 1/2 C canned pumpkin pie mix 2 C water 1 T of coconut oil, melted 2 T maple syrup 1 inch chunk of ginger 1 teaspoon of cinnamon 1/4 teaspoon of xanthan gum (optional) 1/2 teaspoon of salt Directions: 1. Place all ingredients in a high speed blender and b...

This Monday, I say yay for starting out the week with a raw version of a classic indulgence! Who says you have to wait 'til Sunday for treats... Chocolate Cherry Vanilla Ice Cream Yield: About 4 servings 3 C cashews, soaked overnight 3/4 C maple syrup 1 1/4 C water 1 vanilla bean (or 1.5 T vanilla extact) 1/2 C frozen cherries, halved (or dried cherries*) 1/3 C chocolate chips (or more!) 1/2 teaspoon of salt *I used dried cherries this time, but this recipe is one million times better with the frozen ones! 1. Blend all the ingredients, except chocolate chips and dried cherries, in a Vitamix or similar high-powered blender. 2. Place in ice cream maker, and follow the maker's instructions. About half way through, add in cherries and chocolate chips. 3. Serve with your favourite raw chocolate sauce, cookie, etc.

When I saw that Lisa and Nicole had organized a new Raw Recipe Challenge , I knew it was time to roll up my sleeves, put on my apron, and sign up for my first ever recipe blog challenge. The challenge: A Raw Vegan Ice Cream Sandwich. The problem? I'm about the world's worst decision maker ever. Step 1. Brainstorming Here was the short list of what I considered creating: A marzipan cookie with blueberry lavender ice cream (I already had the blueberry lavender ice cream down pat) but too dainty A s uperfood cookie (goji berries, pistachios, mulberry) with a plain vanilla ice cream (it could have been really colorful and pretty) but potentially too expensive for recipe testers A beet-juiced reddened maple cookie with maple ginger ice cream in honour of our upcoming Canada Day but too... patriotic? and maple syrup is an iffy raw ingredient. A chocolate chipotle cookie with a vanilla spice-kissed ice cream ... but potentially too spicy (we had made something s...