Milkshakes & Nice creams

Vegetarian * Vegan * Raw * Dairy Free * Gluten Free * Egg Free * Soy Free * Chemical free

A vegan milkshake can be made of: Coconut. Almond - Hemp – Sunflowerseeds - Sesameseeds - Pumkinseeds Hazelnuts - Macademia’s - Brazilnuts - Pecans - combi’s.

Why this milk is so nice!

This milk is delicious especially a bit cooled or with icecub(s).
This milk can be enjoyed like it is instead of cow/soy/packed vegan milks/whatever milk
Is extremely healthy the health benefits of sunflower and the other nuts and seeds are amazing. Good for heart, oveerall immune system.
Check on internet > suggested search: type at search engine: ‘why not cow milk’
This milk can be fridgerated (best in glass well covered) for several hours.
It can be mixed with choc or mesquite or carob or maca or a mix of superfoods. When blended well it forms a thick cream we love this on these milkshakes.

MILKS, vegan, raw

Basic nut seed milk making recipe:

SOAKING is about rinsing and awakening the sleeping the vibrant powers from the plant seeds/nuts. Soaking is necessary first of all essential because the pits/seeds have a protection layer around them to prevent sprouting under too dry conditions this protectionlayer of the seeds/nuts are called ‘enzyme inhibitors’. Not good for humans > ingesting this layer inhibits our own enzymes ánd enzymes of the food. Exeptions: Brazilnuts, macadamia’s, pine nuts, hulled sesame- and hulled hempseeds and cashew all have no enzyme inhibitors so you can blend these straight nice to soak for a while so they get soft and easier to blend especially if you don’t have a HSBL it’s a good idea. So your milk can get more creamy en velvety.

Enzymes are the core of the rawfood cuisine and in short enzymes are the spark of life. They make all life body processes happening. Soaking nuts and seeds is easy just need a bowl, a plate to cover, purified water, a sieve, a sieve net and there you can start.

step 1/ soak 2 cups sun flower seeds or nuts (for one large serving) in filtered / purified water. Let soak minimal 30 minutes up to one hour. Stirr one time or even occasionally with preferably a (non painted) bamboo chopstick or a spoon in 8 movements (8=lemniscaat > everlasting movement) then rinse *very well. *The stirring and rinsing are to remove the outer layer called: enzyme inhibitor. This layer is a intelligent protective layer helping the plant to only germinate in optimal conditions (enough water) otherwise the young plant would not be able to survive. It is important this outer layer is removed because it inhibits our internal enzymes as well and therefore not so effective for health matters. Soaking nuts and seeds (exept Brazilnuts, macadamia’s, pine nuts, and cashew).

Step 2/ rinsing> if you soak the nuts/seeds in a glass jar you can put the zifnet over the mouth of the jar keep well and remove the water whilst the ingredient is kept inside the jar/bowl. Then add water again, still well and remove water.

Step 3/ soak again the ingredient now your are activating the nut/seed. This means life force. Let sit for 2 hours (seeds) or 8 –overnight with more dense nuts.

Step 4/ stir and rinse well.

Step 5/ OR zif and set apart for few hours to let them sprout (sprouted milk is even more nutritious. It tends to be a bit more sour taste.) OR put nut/seeds in blender with 2 glasses or more water and blend until the texture looks white and smooth.

Step 6/ pour in a mixing bowl with over it a piece of material that can act as a siff (a piece of nylon curtain/organza serves well*) pour blended mixture over the sif in the bowl.

Step 7/ take all edges from the organza cloth together and squeeze the mixture through the material. It’s easier to buy or make a siff bag, but it is possible to use the simple zif > just a square or round piece of material the size of a scarf.

1st soak enzyme inhibitor clearing > is to get rid of the enzyme inhibitor. Soak seeds minimal 30 min-1 hour > stir well and rinse with sieve. Soak nuts 1-2 hours > stir well and then rinse well with the sieve until water is clear. This 1^st soak is never mentioned in raw food recipes though it makes sense > the inhibitor in the soak water can also go into our precious hazel, almonds, sunflowerseeds, etc. so we remove this brown soaking water. Then we go to:

2nd soak activation > in clear purified water again. Seeds 1 h+ and nuts 3h+ or overnight. Seeds can also be soaked easily overnight. The 2nd stage is for activating the nut/seed in other words to start them growing to burst out of their sleepy stage so to say. Tip: Always soak ingredients separate because of different soaking times and/or taste interfering.

Stage 3 (optional). Sprouting > your rinsed activated seeds / nuts are going to breathe and become small plants of course depending on how much/long you sprout. You can leave them out in a sieve and they start to sprout/grow 1 hour 2 hours 3 hours and you see difference but with sunflowers its not advisable to sprout too long they go brown. The taste is changing a bit too. Rinse with filtered water every now and then.

Further steps. Rinse. Blend with enough seeds/nuts ¼ > water ¾.

Sieve. Pour blended nut/seed cream in a mixing bowl with over it a piece of material that can act as a sieve.

Squeeze the mixture through the sieve material (a square piece of nylon material will do best. Cool. This milk is delicious especially a bit cooled or blended with icecub(s). This milk can also be fridgerated (best in glass well covered) for several hours. It can be mixed with choc or mesquite or carob or maca or a mix of superfoods. When blended well it forms a thick cream we love these milkshakes.

BASIC SHAKES TO START

Strawberry shake. ½ c cashews (soaked 1 hour and no more than 6 h and rinsed well) +300 ml gr strawberries + vanilla + 300 ml almond /hemp / coconut milk + 2-3 ice cubes > HSBL.

Chocolate shake: ½ c cashews (soaked 1 hour and no more than 6 h and rinsed well) + ½ c cacao powder + 300 ml almond / sunflower / hazel / macadamia or other milk + 2-3 ice cubes > HSBL.

Carob or cacao walnut milkshake: the milk in the blender with carob powder (find your dose start with 1 T) + ½ t,vanilla + stevia ½ -1 t, blend well > then it’s get creamy and there is your carob milkshake. Taste if you need more carob or sweetener.

10 Creamy drinks vary on it as you like.

Like coffee: almondmilk or sunflower milk + ½ T mesuite + ¼ T maca + vanilla (optional) + 1/9 t Himalayan salt + stevia.
Almond sunflower milk + carob + moringa olifeira + purple corn + stevia + vanilla
Almond sunflower cream milk - double vanilla. Make a thick cream milk and add sweetener and double vanilla ( 1 t per 2 c) + sweetener.
Macadamia, carob, mesquite and tiny bit maca + sweetener.
Coconut cream milk + vanilla + strawberries blended. Blend fresh coconut and the liquid together add the strawberries and vanilla + + sweetener.
Coconut – banana+ sweetener.
Coconut – lucuma, vanilla + sweetener.
Coconut cream milk (water & meat of young coconuts HSBL) + gojiberry juice + stevia.
Avocado or almondmilk + lucuma + vanilla + sweetener.
Avocado, carob, vanilla + sweetener.
Sunflower milk with lucuma, vanilla + sweetener.
Sunflowermilk with carob and vanilla + sweetener.

SWEETENERS:

1/ Stevia is a plant from the Amazon and is 100-300x sweeter than sugar. It comes in drops, white powder or green powder. The latter has a somewhat off taste for me but ofcourse its personal the drops and white stevia powder (wonder how they make it from the green leaves but anyway it Works > sweet and problem free can be quite bitter buts ome stevia powders are less bitter. They are sometimes mixed to enhence another sweetener.

2/ Sucrin (made of melon)

3/ Xilitol (made of birch leaves) <> both have no effect other than good for teeth.

4/ Dates are often used to sweeten the crust of raw pies and cookies but nuts and fruits are not that great of a foodcombination.

5/ Raw honey.

6/ Mapple syrup

7/ Agave syrup.

VANILLA often used very delicious and has also health benefits it comes in a long pod to split and scrape the black powder out or they are sold as powder (less strong than beans) or in essence. Some grind the whole pod and all in blendtec or vitamix. It is said to be an aphrodisiac too.

CINNAMON ½ teaspoon or less added to the milkshake gives nutrition, taste and inibits bacteria so if you want to keep the milk it’s a great idea to add some.

MILKSHAKE MENU

PLAIN MILKS

Coconut milk
Almond milk
Hemp milk
Sunflower milk
Sesame milk
Pumkin milk
Hazelnut milk
Macademia milk
Brazil nut milk
Pecannut milk
Avocado milk

MILKSHAKER MIXES. Stevia sweetened

Almond/hazel/macadamia
Almond/hazel
Sunflower/sesame/hemp
Almondmilk, cacao, vanilla
Almondmilk carob, vanilla
Coconutmilk, vanilla
Coconutmilk, goji
Coconutmilk, goji-, blueberry, vanilla.
Coconutmilk, lime-zest, camu camu, vanilla.
Coconutmilk, carob, mulberry, vanilla.
Hazelnut, cacao, orange zest, vanilla
Hazelnutmilk, cacao, macadamia cream
Hazelnutmilk, cacao, carob. vanilla
Hazelnut, cashew, carob, vanilla
Hazelnut, carob, macadamia cream, vanilla
Sunflower, carob, stevia, vanilla
Sunflower, cacao, stevia, vanilla
Sunflower, carob, cacao, stevia
Sunflower, carob, cacao, vanilla
Sunflower, carob, cacao

Almond carob drink: 1st soak (removal enzyme inhibitors) almonds for 1 hour in filtered water whisk, remove brown water and rinse well. 2nd soak (activation) for 3 hour again in filtered water, rinse well then or let sprout (just standing without water now the seeds are going to start their growing proces and become more alive) or add straight to the blender with spring water and blend until white and creamy. Pour mixture through a milkbag or a piece organza or cheesecloth keep 4 corners of the cloth together and push through the milk out > rinse blender > add milk and 1T carob powder +1 t stevia + ¼ t vanilla + 1-2 ice cubs > blend well

Carob sunflowermilkshake: the milk in the blender with carob powder (find your dose) start of with ½ tablespoon,vanilla ¼ teaspoon and stevia ½ -1 teaspoon, blend well > then its get creamy and there is your carob milkhake. Taste if you need moe carob or sweetener.

10 Creamy drinks vary on it as you like.
- Almond sunflower milk with raw carob, moringa olifeira, purple corn, vanilla and sweetener* (stevia, xilitol, raw / wild honey).
- Almond sunflower cream milk - double vanilla. Make a thick cream milk and add sweetener and double vanilla ( 1 t per 2 cups). *Sweetener.
- Macadamia, carob, mesquite and tiny bit maca. *Sweetener .
- Coconut cream milk and vanilla with strawberries blended. Blend fresh coconut and the liquid together add the strawberries and vanilla. *Sweetener.
- Coconut – banana. *Sweetener.
- Coconut – lucuma, vanilla. *Sweetener
- Coconut cream milk with gojiberry juice and stevia. (once my NYE offer to the group and we loved it)
- Sunflower milk with lucuma, vanilla. *Sweetener
- Sunflowermilk with carob and vanilla. *Sweetener.
- Create your own version.
Basic nut seed milk making recipe:

step 1/ soak 2 cups sun flower seeds or nuts (for one large serving) in filtered / purified water. Let soak minimal 30 minutes up to one hour. Stirr one time or even occasionally with preferably a (non painted) bamboo chopstick or a spoon in 8 movements (8=lemniscaat > everlasting movement) then rinse *very well. *The stirring and rinsing are to remove the outer layer called: enzyme inhibitor. This layer is a intelligent protective layer helping the plant to only germinate in optimal conditions (enough water) otherwise the young plant would not be able to survive. It is important this outer layer is removed because it inhibits our internal enzymes as well and therefore not so effective for health matters. Soaking nuts and seeds (exept Brazilnuts, macadamia’s, pine nuts, and cashew).

Step 2/ rinsing> if you soak the nuts/seeds in a glass jar you can put the zifnet over the mouth of the jar keep well and remove the water whilst the ingredient is kept inside the jar/bowl. Then add water again, still well and remove water.

Step 3/ soak again the ingredient now your are activating the nut/seed. This means life force. Let sit for 2 hours (seeds) or 8 –overnight with more dense nuts.

Step 4/ stir and rinse well.

Step 5/ OR zif and set apart for few hours to let them sprout (sprouted milk is even more nutritious. It tends to be a bit more sour taste.) OR put nut/seeds in blender with 2 glasses or more water and blend until the texture looks white and smooth.

Step 6/ pour in a mixing bowl with over it a piece of material that can act as a siff (a piece of nylon curtain/organza serves well*) pour blended mixture over the sif in the bowl.

Step 7/ take all edges from the organza cloth together and squeeze the mixture through the material. It’s easier to buy or make a siff bag, but it is possible to use the simple zif > just a square or round piece of material the size of a scarf.

Why this milk is so nice!
- This milk is delicious especially a bit cooled or with icecub(s).
- This milk can be enjoyed like it is instead of cow/soy/packed vegan milks/whatever milk
- Is extremely healthy the health benefits of sunflower and the other nuts and seeds are amazing. Good for heart, oveerall immune system.
- Check on internet > suggested search: type at search engine: ‘why not cow milk’
- This milk can be fridgerated (best in glass well covered) for several hours.
- It can be mixed with choc or mesquite or carob or maca or a mix of superfoods. When blended well it forms a thick cream we love this on these milkshakes.
Almond carob drink: 1st soak (removal enzyme inhibitors) almonds for 1 hour in filtered water whisk, remove brown water and rinse well. 2nd soak (activation) for 3 hour again in filtered water, rinse well then or let sprout (just standing without water now the seeds are going to start their growing proces and become more alive) or add straight to the blender with spring water and blend until white and creamy. Pour mixture through a milkbag or a piece organza or cheesecloth keep 4 corners of the cloth together and push through the milk out > rinse blender > add milk and 1T carob powder +1 t stevia + ¼ t vanilla + 1-2 ice cubs > blend well

Carob sunflowermilkshake: the milk in the blender with carob powder (find your dose) start of with ½ tablespoon,vanilla ¼ teaspoon and stevia ½ -1 teaspoon, blend well > then its get creamy and there is your carob milkhake. Taste if you need moe carob or sweetener.

10 Creamy drinks vary on it as you like.
- Almond sunflower milk with raw carob, moringa olifeira, purple corn, vanilla and sweetener* (stevia, xilitol, raw / wild honey).
- Almond sunflower cream milk - double vanilla. Make a thick cream milk and add sweetener and double vanilla ( 1 t per 2 cups). *Sweetener.
- Macadamia, carob, mesquite and tiny bit maca. *Sweetener .
- Coconut cream milk and vanilla with strawberries blended. Blend fresh coconut and the liquid together add the strawberries and vanilla. *Sweetener.
- Coconut – banana. *Sweetener.
- Coconut – lucuma, vanilla. *Sweetener
- Coconut cream milk with gojiberry juice and stevia. (once my NYE offer to the group and we loved it)
- Sunflower milk with lucuma, vanilla. *Sweetener
- Sunflowermilk with carob and vanilla. *Sweetener.
- Create your own version.

Nicecreams - raw vegan & super delicious

CODES

BL = blender. FR = Freeze the ice cream mixture in ice cube trays. Once frozen cubes place in a blender or process in food processor until creamy. SWEET = Sweeteners: dates (medjoul dates only), xilitol (GO 13 – 250 cal 100gr good for tooth repair small holes and convert pH), sukrin (0 GI – 0 cal no effects on thooth) or raw honey 9not so good for tooth but preferred over sugar because very healthy see > Google < and also to promote the bees who need help. C = cups. FW = Filtered water > VFW = Vortexed Filtered water. 1^st water filter > 2^nd trough Vortex maker. FP = Food processor. H-salt = Himalayan salt. T = table spoon. T = teaspoon.

Basic banana nice cream: ripe banana’s (with little black spots on the outside these have most sugars) peel banana’s and cut and put sliced in chunks of 2-3 cm in a plastic container > freeze well. Put the frozen chunks in a blender > add little liuid > water > BL and add water till desired consitancy. There is your white icecream!

Basic banana Cashew. Place a handful of raw (not roasted) cashews or soaked, then drained, raw almonds in the food processor. Blend until smooth. (You can leave the mixture slightly grainy for more texture in the ice cream.) Add a bit of water (1-4 tablespoons) to make it into a thick cream. Add chopped frozen fruit. Add a banana, frozen or not, to make it thick, smooth and sweet. Taste and adjust sweetness, frozenness and creaminess by adding more of the above ingredients, dates, etc. FR.

Cashew Banana Ice Cream. 2 c cashews (soaking for 2 h but this is optional) + 1 c filtered water + 3 large really ripe organic bananas + 1/4 c sweet + 1 T vanilla extract + pinch of H salt. Bl everything. Transfer to an ice cream maker and follow the manufacturer's instructions. FR.

Banana blueberry cashew Ice cream. 2 c cashews (soaking 2 hours but is optional) + 1 c filtered water + 3 large really ripe organic bananas + 1/4 c sweet + 1 c blue berries1 T vanilla extract + pinch of H salt. Bl everything. FR

Acai Banana Ice Cream Sundae. 1/2 c water + 3 T acai powder + 1/2 T vanilla extract + 6 large frozen bananas. > BL water, acai and vanilla. Then add 1-2 inch pieces of frozen bananas gradually, until the ice cream reaches your desired consistency. FR

Green Icecream. Smoothie Ingredients Kale + Moringa Leaf Powder + Spinach + Banana + Strawberries + Water + Ice
+ sweet. BL. FR

Cashew – coconut - vanilla. Soak 2 c raw cashews for 4 hours + meat of 2 young coconuts + 1 c young coconut milk + 1/4 c coconut oil + 1 c sweet + 3 t vanilla + 1/8 t H salt. > HSBL. Once you have your mixture nice and smooth, run it through an ice-cream maker according to its directions. When it is pretty well frozen, pour into a container and let the frozen mixture "set" for an hour or so in the freezer before serving. FR.

1 Tropical Icecream: 1/2 c water or coconut milk + 1 t lemon juice + 1 t vanilla extract + 4 pitted dates + 1/2 c macadamia nuts + 6 bananas + 1/2 c pineapple chopped + 1/2 c mango chopped. FR.

2 Tropical Icecream: 1 c frozen banana + 1 c frozen mango + 1 c soaked cashews + ½ T baobab + 2 c soaked dates + 2 c fresh squeezed orange juice + 1 T coconut oil + SW > BL . FR.

Lucuma Icecream 1: Lucuma is a holy fruit in Peru it has a beautiful golden yellow color. Only the powder is allowed to be exported not the fresh fruit. Lucuma is the # one flavor ice cream in Peru as well as many other South American countries tasted rich, sweet, maple flavor. 1/2 c Lucuma Powder + 1 c Cashews + 1 T Vanilla Powder + 1/4 c sweet + 1 c Pure Water + pinch H Salt. > BL well. FR.

Lucuma Icecream 2 lucuma ice cream has been popular in South America for years. Now it is becoming increasingly popular among people who enjoy a raw food, sugar free diet. Here is a simple recipe for this healthy and delicious dessert. 1/2 c really raw cashews, soaked + 1/2 c coconut cream + coconut meat or raw coconut butter + 1/2 c organic lucuma powder + 1/4 to 1/2 c sweet + 1T vanilla + 1 1/2 T ground chiaseeds + approx.1/2 c + 1/4 c maca + smallest pinch H salt. > BL or FP all the ingredients until it is a thick, creamy consistency. Put in a freeze proof container. FR.

Lucuma Icecream 3. 2 medium bananas (ripe) + 1/3 c Lucuma powder + 3 T coconut crème + 3 T raw coconut oil (melted au bain marie) + 1/2 c water + 1 T Raw Ground Vanilla + 1-2 drops Stevia. > BL bananas, lucuma powder, water, vanilla and stevia into blender and blend till creamy.Next add in your coconut butter and coconut oil. And blend once again till smooth and well incorporated. It takes a few minutes! Set your ice cream mixtures into the freezer. We have found this to be good and ready at about 5-6 hours.There are so many different flavor possibilities. FR

Green Ice Cream: 4 frozen ripe bananas + 1 t spirulina powder + ½ T moringa olifeira + 1 T sweet or stevia ( or omit). Garnish with fresh or frozen blueberries. FR

Choc coco Icecream 2 c coconut cream or full fat coconut milk 300g (10.5 ounces) + frozen Banana (peel the bananas, break into quarters and freeze at least 12 hours before making this recipe) + 60g (2 ounces) fresh dates (pitted) + 2 T nut butter (any variety will work, but favorites to use are almond-, macadamia- or cashew butter) + 2 T cocoa powder. > BL all ingredients starting with the coconut cream/milk, then cocoa, nut butter, dates, and finally the frozen bananas. Blend until very smooth. Taste test to make sure it is sweet enough — if not, add a few more dates or stevia. FR.

Chocolate Hemp Icecream. Hemp Milk 150g hemp seeds, soaked + soak water from figs (see below) + water from young coconut + 4 bananas + hand full medjoul dates + young coconut flesh (maybe 1/4 of a coconut) + 1/2 t vanilla + 1 heaped T cacao powder + 3-4 T cacao nibs + 1 t mesquite meal. First make hemp milk: drain and rinse the hemp seeds, then blend with the dates soak water and some young coconut water. Try not to use too much liquid, but this will depend on your BL. Squeeze through a nut milk bag (or muslin bag / cheesecloth) to make the milk. BL. FR.

Vanilla coconut Icecream. 2 c raw cashews, soaked in filtered water for 4 hours (or more) + 2 c young coconut meat + 1 c filtered water + 1 c sweet + ¼ c coconut butter or ¼ c coconut oil + 2 T vanilla extract + ½ t H salt . > HSBL all ingredients (except cashews and approximately 1/2 the water) until creamy and smooth. Add water as needed to keep the mixture circulating through the blender. Lastly add the drained cashews and blend till smooth again and a lot of air is whipped into the mixture. After that, “chill in the fridge and process in an ice cream maker according to the manufacturer’s directions” or pour it into little cups and freeze as is. Varations: adding fresh peppermint leaves and stirring in raw cacao nibs for mint chocolate chip. You can also add any kind of fruit. FR.

Avocado Icecream. 2 large organic avocados peeled and pitted + 1 ½ c organic coconut cream + ¼ c agave nectar + 4 T maple syrup + 2 t vanilla + pinch H salt + 2 T coconut butter > Blend avocado, cream, agave, vanilla and salt in your blender until thick and creamy. Churn in your ice cream maker according to the manufacturer’s instructions. FR.

Vanilla cashew icecream 1 ½ c almond milk + ½ c raw honey + 2 T coconut butter + 1 T vanilla + 2 c cashews, soaked for 3 h = 2 ¾ c + 1 c raisins or mulberries of gojiberries. > HSBL cashews untill creamy ( if too dry add some almond milk) then add other ingredients. Pour in icecream maker or a tuperware and put in the freezer stirr a few times in this freezing proces). You can also pout the mixture into ice-cube trays and freeze. For serving just pop the ice-cubes and BL FR. Thai Coconut Ice Cream. 3 ½ c – about 2 standard 14 ounce/400ml cans of unsweetened coconut cream + 3/4 c sweet + 1/4 t H salt + 2 ½ T arrowroot starch + 1 c organic shredded coconut + 1 t coconut flavour or 1 t vanilla extract + organic soaked and dehydrated nuts for garnish (optional) > Stir the arrowroot into 1/2 c of cold coconut milk. Heat the rest of the coconut milk, agave and salt in a saucepan until well combined. Just about a minute. Stir in the arrowroot mixture and stir on medium/low heat until thickened – about 5 minutes. Stir in the coconut essence and shredded coconut and allow to cool. Transfer to a bowl and chill in the fridge for at least a few hours (overnight is preferable) until really cold. Process in an ice cream maker according to the manufacturer’s instructions. Place in the freezer to solidify and serve serve garnished with nuts and toasted coconut flakes IF it makes it that far. If the consistency gets really grainy – place in your blender and pulse quickly before serving to cream it up a bit. FR.

Hazelnuts Ice Cream. 2 c young Thai coconut meat + 1/2 c filtered water + 1 c hazelnuts, + 1/2 c raw cocoa powder + 1/2 c carob + 2 T sweet or to taste + 2 T coconut oil + 1 t natural vanilla extract + 1 T hazelnut oil (optional) + a pinch of H salt. FP or HSBL hazelnuts grind them into a smooth butter – usually takes about 5 minutes. You might need to stop the machine and scrape the sides of the carriage in order to achieve the most uniform result. HSBL puree until smooth and creamy. Chill the mixture in the fridge for a couple of hours and then churn in an ice cream maker following the manufacturer’s instructions. FR.

Mulberry icecream. 1c raw cashews, soaked 2 + hours + 1 c Medjool dates + 14 oz thick coconut milk + 1/2 c coconut oil, melted + 1 1/2 T tahini + 1/2 c sweet + 1/3 c water + 1/8 H salt
+ 1 T sunflower lecithin, powdered or liquid Mix in: 1/2 c chilled dried mulberries. > Soak the cashews and s pitted dates (separate) in water. Melt the coconut oil, place the container (with the lid on tight) in a bowl or sink filled with hot water. HSBL cashews, dates, coconut milk, coconut oil, tahini, coconut nectar, water, salt and lecithin until creamy smooth. FR

Raw Ice Cream & choc cookies

Ice Cream: 2 c almond milk (1 cup almonds to 1 1/2 c water) + 1/2 c hemp seeds + 6 soaked medjool dates + 1 t vanilla + pinch H salt. > Make almond milk > soak 1 day ahead. <> BL almond milk, hemp seeds + dates until smooth. Drain mixture through a sieve to strain out any date/hemp clumps. Return mixture to blender add coconut oil, vanilla + H - salt. Blend until combined. Make ice cream according to ice cream maker instructions.

Chocolate Cookies: 1/2 c almond flour + 1/2 c unsweetened shredded coconut (ground finer) + 1/4 c raw cacao powder + 1/4 c raw sweet + 2 t mesquite powder + pinch H salt + 1 T coconut oil. > Assemble ingredients for chocolate cookies in a medium bowl. Roll with a rolling pin until 1/4 inch thick. Cut four 4 inch circles out of it, put on dehydrator tray and dehydrate at 115F for 6 hours or until firm-ish. With the leftover dough, add 1 T of coconut oil, knead together (combine) form into flat shapes and put in freezer until firm (a few minutes). Spoon half of the ice cream into a bowl, chop the freezer dough into pieces and crumble into ice cream. Stir until combined DH.

EXTRA’S

Raw Ice Cream Sandwiches Cookies: 1 c walnuts + 1 c almonds 1 c medjool dates, soaked for 5 minutes in water + 1/4 c cacao powder + 2 T water + 1 t vanilla + pinch of H salt. > Cookies: FP all ingredients together until mixture starts to ball up. You want the mixture to be smooth, but have chunks of nuts in it. Remove from food processor and roll out into a 1/2 inch thick layer. Freeze 30 minutes. Cut out cookie shapes with a cookie cutter. I used a 2-3 inch round cookie cutter. Place back in freezer as you prepare the rest. Banana Ice Cream: 3 frozen bananas, cut in chunks before freezing + 1/4 cup cashews + 1/4 cup sweet or ½ t stevia + 1 T coconut oil + H salt smallest pinch. > FP / BL all ingredients until smooth. FR. Dipping Chocolate: 1/4 c coconut oil, melted + 1/4 c sweet + 2 T cacao powder + H salt smallest pinch. > Mix all ingredients together until smooth. Assemblage > Take two cookies, and sandwich a scoop of banana ice cream between them. Place in freezer until hardened. Prepare chocolate mixture, and dip frozen sandwiches into them. I like to cover just half the sandwich in chocolate. Place back in freezer. You may let the chocolate harden and then re-dip for a thicker layer.

Cookie Crust: 1/2 c pitted date (may add more if needed. I added 1/4 c more + 2 T cacao powder + 1 c walnuts + 1/2 c shredded coconut + 1/2 pinche H- salt. > FP

Strawberry sauce: 1/4 c water + 2 T SW + 4 dates + 1/2 c strawberries. chocolate sauce: 2 T olive oil + 1 T coconut oil + 2 T cacao powder + 2 T sweet + 2 pitted dates. Topping: 1 banana, various nuts, hemp seeds, etc. * may need to soak dates prior to using for recipe. Chocolate Dipping Sauce. 1/3 c cacao powder + 4 heaping T coconut oil + 1 t vanilla +
3-4 T sweet HSBL all ingredients until smooth. Adjust thickness by adding more cacao powder or coconut butter, and add syrup to desired sweetness.

Raw Vegan Coated Ice Cream “Cupcake” Balls. 8 scoops of ice cream -vegan coconut,choc hazelnut + 1/2 c each of toppings to roll ice cream in: shredded unsweetened coconut, cacao nibs, chopped raw nuts, finely chopped dried fruit. Try some chopped cinnamon or chocolate chips. Make sure your ice cream is frozen rock solid. Place a muffin tray in the freezer for a few minutes and get it really cold. Line the muffin tin with paper cupcake liners. Scoop out your ice cream into nice round or oval shapes and place in each patty pan. Place the muffin tray in the freezer to get the balls nice and solid again. Take them out and allow to melt just slightly so that they coat. Take each scoop of ice cream, roll in desired topping, and place into a new patty pan (the ice cream may melt in the first one) Place back in the freezer until ready to serve. Serve in the patty liners on a platter or directly from the muffin tin which looks gorgeous too.

Ice cream with.....................................

Coconut creams. The crust > 3/4 c Brazil nuts + 3/4 c desiccated coconut (+ 1 T) + 3/4 c medjool dates, pitted + 1/4 t H-salt + 1 t vanilla. FP Brazil nuts + coconut + Hsalt process into small pieces. Leave the FP on and add dates + vanilla until combined (and the mixture resembles a dough). Lightly dust the base of a rectangle 20cm x 15cm pan with the T of desiccated coconut and press the dough firmly into the pan to form the crust (alternatively, you can also make this into a layered cake and use a springform pan). Set to one side. Banana layer. 2 large ripe bananas + 1/2 c cashews + 3 T coconut oil + 2 T raw honey + juice from 1 lemon (4 tablespoons) + 1 t vanilla + inch of H-salt > HSBL until smooth. Pour evenly across the base and place into the freezer for an hour or two until it has become slightly firm (this will help to keep the layers separated). Coconut cream layer 1/2 c coconut cream + 1 c cashews + 1/2 c desiccated coconut + 3 T coconut oil + 2 T raw honey + 1/2 t vanilla extract + 3 T filtered water. > HSBL all ingredients into a high speed blender and blend until smooth. Pour evenly over the banana layer. Cover the slice and pop into the freezer overnight to set completely. To serve > cut into 12 squares with a sharp knife. Must be stored in the freezer.

Chocolate Chip Cookies:3/4 c almond flour + 1/2 c unsweetened shredded coconut (ground finer) + 1/4 c raw sweet + 1 T mesquite powder + pinch H salt + 2 T cacao nibs. > Assemble ingredients for chocolate chip cookies in a medium bowl. Roll with a rolling pin until 1/4 inch thick. Cut six 4 inch circles out of it, put on dehydrator tray and dehydrate at 115F for 6 hours or until firm-ish. You may have leftover dough, so if that is the case you could possibly get away with making a few extra (7-8). Spoon the other half of the ice cream into a bowl, add cacao nibs. Stir until combined. DH. Assembly. Once cookies are dehydrated spoon appropriate ice cream mixture onto cookie (the ice cream should be really smooth and malleable, perfect just out of the ice cream maker) top with another cookies, smooth sides with a knife. Freeze until firm.

Berry cheesecake . > Crust: 2 c macadamia nuts + 1 1/2 c cashews + 1/2 cucp pitted Medjool dates + 1/4 c dried coconut. > FP Press into pie dish or flat plate. Filling: 6 T. melted coconut oil + 1/4 c lime juice + 1/4 c raw agave nectar + 1t vanilla + 3 c mixed berries, such as blueberries and raspberries + sweetener to taste. BL. Assemble. spread filling over crust. Freeze. Garnish: with fruits kept aside.

Almond Brawnies. Yield: 16 brawnies. > 2 c raw almonds, soaked and dried + 500 gr. Medjool dates, pitted + 3 T raw carob powder + 1/2 t cinnamon or vanilla (optional) + 1-2 T honey (optional, to taste) > Pulse almonds in FP until finely ground. Add remaining ingredients and process until they combine to form a homogeneous dough. Press the mixture into an 8×8-inch baking dish and place in the freezer for at least an hour. Cut into pieces

Boosters: 1/ Bee pollen sprinkle. 2/ Lucuma. 3/ Mesquite. 4/ Cacao mixed with xilitol. 5/ Gojiberries 6/ Paranut powder & xilitol. 5/ Camu camu & xilitol. 6/ Baobab & xilitol. 7/ Mix choc/lucuma/xilitol. 8/ Mix choc/lucuma/chlorella & xilitol. 9/ choc/maca & xilitol. 10/ Choc/mesquite & xilitol. 11/ Choc/carob & xilitol. 12/ Macadamia cream & xilitol. 13/ Cashew cream, choc, vanilla & xilitol

Raw Ice Creams & Boosters

Vegetarian * Vegan * Raw * Dairy Free * Gluten Free * Egg Free * Soy Free * Chemical free

coconut
coconut, chocolate
coconut, pineapple,
coconut, papaya
coconut, mango.
coconut, lime.
coconut, avocado, lime.
coconut, vanilla.
coconut, cherry.
coconutcream, raspberry, black cherry, vanilla.
coconut, lychee, vanilla.
coconut, vanilla, lime, strawberry.
avocado, chocolate, vanilla.
avocado, carob, vanilla.
avocado, papaya.
avocado, mango.
avocado, apple, cinnamon.
avocado, lime, vanilla.
avocado, bleuberry.
avocado, gojiberry.
avocado, cashew, vanilla.
avocado, raspberry.
avocado, maquiberry, moringa.
avocado, rice proteine, mesquite, vanilla.
avocado, chocolate, hemppowder, vanilla.
avocado, chocolate, carob, vanilla.
avocado, chocolate, cherry.
avocado, hazel, carob.
avocado, banana.
banana, orange.
banana, chocolate, moringa.
banana, carob.
banana, papaya.
banana, passionfruit. \
banana, mango.
banana, cherry.
banana, riceproteine powder, vanilla.
banana, maquiberry.
banana, acerola.
banana, gojiberry.
banana, strawberry.
banana, aloe vera.
banana, vanilla.
banana, cacao, barley grass.
banana, acai, barley grass.
banana, peach.
banana, lychee.
banana, avocado, orange.
banana, coconut, vanilla
banana, dates, vanilla, acai.
banana, vanilla, acai
banana, cacao, vanilla.
banana, strawberry.
banana, papaya
banana, blueberries.
banana, bleuberry, orange.
Coconut, mulberry
banana, dates, vanilla, acai.
banana, vanilla, acai
banana, cacao, vanilla.
banana, strawberry.
banana, papaya
banana, blueberries.
banana, bleuberry, orange.
banana, blueberry, apple.
banana, goji-, bleu-, strawberries.
banana, gojiberry, vanilla
banana, avocado, carob, vanilla.
banana, raspberry, cranberry.
banana, passionfruit, guave.
banana, apricot, vanilla.
banana, pear, orange.
banana, apple, bramberries, apple.
banana, pineapple, papaya, guave.
banana, peach, mandarin, orange.
banana, melon, apple, lime.
banana, coconut, pineapple,
banana, peach, yoghurt, vanilla
almond, dates, vanilla
almond, cherry.
almond, cacao, vanilla
almondmilk, cherry, vanilla, cinnamon.
avocado, lime, vanilla.
avocado, chocolate,vanilla.
avocado, carob, vanilla.
avocado, cherry.
cashew, chocolate.
cashew, chocolate, vanilla.
cashew, chocolate, orange.
cashew, chocolate, goji.
cashew, chocolate, moringa olifeira.
cashew, chocolate, date.
cashew, chocolate, coconut.
cashew, chocolate, carob.
cashew, chocolate, maquiberry.
cashew, chocolate, blueberry.
cashew, chocolate, papaya, mango.
cashew, chocolate, mesquite.
cashew, chocolate, hazel.
cashew, chocolate, hazel, vanilla.
cashew, chocolate, macadamia.
cashew, chocolate, colloidal silver.
cashew, chocolate, colloidal gold.
cashew, macadamia, peach,
cashew, macadamia, strawberry.
cashew, macadamia, cherry.
cashew, macadamia , pineapple.
cashew-vanilla
cashew –lucuma\
cashew – choc
cashew choc – moringa
cashew –mesquite
cashew – carob vanilla\
cashew – almond lime
cashew - lemon
cashew –vanilla strawberry
Cashew goji

CODES

ICECREAM

Basic banana ice cream: ripe banana’s (with little black spots on the outside these have most sugars) peel banana’s and cut and put sliced in chunks of 2-3 cm in a plastic container > freeze well. Put the frozen chunks in a blender > add little liuid > water > BL and add water till desired consitancy. There is your white icecream!

Green Icecream. Smoothie Ingredients Kale + Moringa Leaf Powder + Spinach + Banana + Strawberries + Water + Ice
+ sweet. BL. FR

1 Tropical Icecream: 1/2 c water or coconut milk + 1 t lemon juice + 1 t vanilla extract + 4 pitted dates + 1/2 c macadamia nuts + 6 bananas + 1/2 c pineapple chopped + 1/2 c mango chopped. FR.

2 Tropical Icecream: 1 c frozen banana + 1 c frozen mango + 1 c soaked cashews + ½ T baobab + 2 c soaked dates + 2 c fresh squeezed orange juice + 1 T coconut oil + SW > BL . FR.

Lucuma Icecream 1: Lucuma is a holy fruit in Peru it has a beautiful golden yellow color. Only the powder is allowed to be exported not the fresh fruit. Lucuma is the # one flavor ice cream in Peru as well as many other South American countries tasted rich, sweet, maple flavor. 1/2 c Lucuma Powder + 1 c Cashews + 1 T Vanilla Powder + 1/4 c sweet + 1 c Pure Water + pinch H Salt. > BL well. FR.

Green Ice Cream: 4 frozen ripe bananas + 1 t spirulina powder + ½ T moringa olifeira + 1 T sweet or stevia ( or omit). Garnish with fresh or frozen blueberries. FR

Raw Ice Cream & choc cookies

EXTRA’S

Cookie Crust: 1/2 c pitted date (may add more if needed. I added 1/4 c more + 2 T cacao powder + 1 c walnuts + 1/2 c shredded coconut + 1/2 pinche H- salt. > FP

Milkshakes & Nice creams

MILKS, vegan, raw

Nicecreams - raw vegan & super delicious

Ice cream with.....................................

Raw Ice Creams & Boosters

Nice cream with: