Raw PB and J Popsicles

Well, hello there wellness lovers!

The other day, I was browsing the reading list of my favorite blogs, and practically melted when I came across a recipe for Raw PB & J Popsicles by Amy from Fragrant Vanilla Cake!

Ever since finding popsicle molds at TJ Max at the beginning of summer, I've been having all sorts of fun creating my own 'ice cream' pops by freezing leftover banana soft serve...

But I had definitely not thought to make peanut butter and jelly-inspired pops!

Thank you, Amy... for sharing your recipe with us all!

Here it is!

Raw PB & J Popsicles
Makes 6

Jelly:
1 cup raspberries
4 large medjool dates
1 tsp pure vanilla extract

PB ice cream:
5 large frozen bananas
1/2 cup raw peanut butter
1 tsp pure vanilla extract
stevia to taste

6 standard sized popsicle molds

To make the jelly, combine all ingredients in a food processor and process until smooth. Set aside. To make the PB ice cream, combine all ingredients in a high speed blender and puree until smooth, using the tamper to press it down into the blades. Pour into a bowl.

To assemble, take 6 popsicle molds, and alternate peanut butter ice cream and jelly until you have them filled (I used a spoon to carefully spoon the fillings in). Freeze overnight, then remove from the molds (you may need to run warm water over them for about 30 seconds to loosen) and enjoy!

If you are not yet familiar with Amy's raw vegan recipes... you should  check out her blog! (I've been reading it for years!)

Have a lovely day!

xoxo,
Ashley

P.S. If you haven't yet acquired popsicle molds, here are several options via Amazon!

Memorial Day Ice Cream Treat!

Greetings wellness lovers!

Today I was hoping to inspire you with a refreshing Memorial Day treat! It's sweet, creamy, cooling... and of course healthy! It boasts 14+ grams of fiber per serving, is high in potassium, very high in omega-3 fatty acids as well as protein, and is completely free of added sugar!

Memorial Day Banana Soft Serve

Ingredients:

• 1 large banana, frozen in halves
• 3 tablespoons milk of your choice (I used coconut.)
• 2 tablespoons chia seeds
• dash of stevia, powdered or liquid (I used NuNaturals vanilla.)
• strawberries + blueberries, for patriotic color!

Directions:
Blend frozen banana halves and milk in a food processor. Add in chia seeds and stevia, Transfer to a bowl, and garnish with fruit! Simple. (Makes 1 large serving or 2 smaller.)

In terms of Ayurveda...
According to the 5,000+ year old ancient natural healing system of Ayurveda, this is an excellent balancing food for individuals of the 'Pitta' body type... or, in modern terms: people who tend to be competitive, driven, sometimes hot + fiery, type A people.

I hope you are having an amazing week!
xoxo,
Ashley

Mint Chocolate Chip 'Ice Cream' & Exciting News!

Greetings! And happy Friday! I hope you have all had a wonderful week!

In celebration of 'National Ice Cream Month,' banana soft serve 'ice cream' has been enjoyed on an almost daily basis. ♥

My favorite combination at the moment...

Mint & Chip 'Ice Cream'!

 
Ingredients:

• 1 banana (frozen, in halves)
• 1/2 tsp. vanilla extract
• 1 tbls. almond milk
• 1/4 tsp. mint extract
• cacao nibs (or chocolate chips)

Directions:
Combine banana, vanilla, almond milk, & mint extract in a food processor. Garnish with cacao nibs or chocolate chips! So delicious... ♥

Exciting News!

As many of you know, I am a student at Integrative Nutrition, and recently started my health coaching practice! I already have 4 clients that I meet with every other week! ♥

And... yesterday I received some exciting news! As an ambassador of the school, Integrative Nutrition has given me the ability to select individuals to receive $1,000 scholarships! (I wish I could have been a recipient of one of these when I enrolled last December!) 

If you adore health & wellness, are passionate about inspiring individuals to enjoy healthy lifestyles, are interested in being an entrepreneur... Integrative Nutrition might be a perfect fit for you! I am always excited to share my experiences! My e-mail is TasteforHealthy@gmail.com.

I've only been a student for 7 months, but Integrative Nutrition has already changed my life in so many ways. Getting my 4-year degree at a university was a great experience, but Integrative Nutrition has already proven to be wayyyyy more practical when it comes to actually creating a meaningful career that makes a positive difference in peoples' lives. ♥

If you are interesting in learning more, check out this page!

Have an amazing weekend!!!

Clementine Banana Soft Serve!

Greetings! I hope this Wednesday finds you well & having a great week!

This week, Integrative Nutrition has informed my class that we are ready to begin seeing clients!! I've been crazy busy lately with finalizing my business cards, website, business license, etc. But I am loving it! I've never been more excited about anything in my life! (except when I met Jon ♥) More than anything... I want to be an entrepreneur and improve the health & happiness of people everywhere!

Sneak peak...

Thank you to my sister, Alyssa (a graphic designer), for this amazing logo!! 

  

Ahhhhhhh! I am so happpy!!! Everything is coming together!!!

Anyways, on to the recipe for Clementine Banana Soft Serve! 

The other day... I was craving ice cream. This seems to be a common craving when the weather warms up. So I whipped up an easy, healthy, & refreshing treat! It was so delightful, I just had to share!

Clementine Banana Soft Serve

Ingredients:

• 1 banana, frozen (in halves)
• 1 clementine, frozen
• 1 tsp. vanilla
• strawberries (optional)
• 1 tablespoon carob chips (optional)

Directions: 

Place banana and clementine in food processor, add vanilla. Blend until mixture has a 'soft serve' consistency.

*note: If mixture is not becoming creamy, add a dash of liquid, such as almond milk or water. Garnish with sliced strawberries and carob chips! ♥

What are the Benefits of Carob?

• Carob contains vitamins A, B, B1, B2, B3, B6, D; calcium; iron; potassium; magnesium; manganese; and about 8 percent protein. It's also very rich in fiber and pectin, and low in sodium. One tablespoon of carob powder contains two grams of fiber and one cup contains about 40 grams. Pectin helps to eliminate toxins from the body.

• Carob does not contain theobromine, caffeine, phenylethylamine or fromamide, stimulants in commercial chocolate that can cause migraines and allergic reactions in some people and are toxic to dogs and cats. It also does not contain oxalic acid, which hinders absorption of calcium and zinc.Carob has a natural, mild, sweet taste of its own, so it doesn't need much sugar to sweeten it. For those who don't like chocolate or are allergic or sensitive to it, carob powder is a great substitute for cocoa powder in any recipe.
  
  Source: eHow

*Update* I've added must-see documentaries to the Inspiration page!

Have an amazing day and great rest of the week!!

Healthy Cookie Dough Ice Cream!

Happy Friday! 

Any exciting plans for the weekend? I am walking for MS tomorrow morning... followed by lunch with friends!

This weekend is already on to a great start! Partially because I had an amazing dessert today!! And I am so excited to share it with you!!

Healthy Cookie Dough Ice Cream!!

Can all of those words even be used in the same sentence?! Yes, you read right...

And it's healthy! Bananas make up the "ice cream" and cashews, oats, and maple syrup make up the "cookie dough." It's vegan, raw, and gluten free. :)

When I was a kid.. cookie dough ice cream was one of my favorite ice cream flavors! It reminds me of watching "The Secret World of Alex Mack" with my sister. We would eat ice cream almost every night... followed by saltine crackers. Pretty weird, right?

Actually, from what I've learned at Integrative Nutrition... we were naturally trying to create balance! It all makes sense years later: wet & sweet= craving for dry & salty.

Anyways.. on to the recipe!

Ice Cream:

Ingredients:

• 3 frozen bananas (I freeze my bananas in halves... makes for easier blending.)
• 1 teaspoon vanilla extract

Directions:

Puree bananas and vanilla in food processor. If "ice cream" isn't blending well, add about 1 tablespoon water or almond milk.

Cookie Dough:

 Ingredients:

• 1 cup cashews
• 1/2 cup oats
• 1/2 teaspoon vanilla
• 1 tablespoon + 1 teaspoon maple syrup (or agave)
• 1 tablespoon water (or almond milk)

Directions:

Process cashews and oats in a food processor. Add in vanilla, maple syrup, and water (or almond milk.) Place a sheet of parchment paper on a large plate. Scoop cookie dough onto parchment paper and flatten out with a spoon (or your *clean* hand). Place a second sheet of parchment paper on top of the cookie dough, making sure cookie dough is pressed flat and even. Freeze for at least 30 minutes. (I left mine in overnight.) After it is frozen, cut into "cookie dough chunks"... whatever size you want! Makes about 2 servings.

*Tip: If you have extra "ice cream," freeze in an ice cube tray!

Have a great weekend!

Peaunut Butter Ice Cream Cake!

Tonight came the arrival of the (Raw Vegan!) Peanut Butter Ice Cream Cake! It was sooooooooooo delicious! And best of all... it had absolutely no dairy, refined sugar, flour, gluten, additives, flavor enhancers, or preservatives!! :)

For the Cake!
Ingredients:

• 1 1/2 cups peanut butter
• 1 1/2 cups water
• 1/3 cup agave
• 1 tsp. vanilla extract
• pinch of sea salt

Directions:

Blend all ingredients in a blender or food processor. (*note:  It is best to add the peanut butter in slowly...)
Pour into springform cake pan, and put in freezer.

For the Chocolate Ganache!

Ingredients:

• 3 tablespoons maple syrup or agave
• 3 tablespoons cocoa powder
• 1 tablespoon water
• 2 tablespoons coconut oil (melted)
• 1 tsp. carob powder
• 1/2 tsp. vanilla extract

Directions:
Blend all ingredients together, use immediately.  

If desired, top with peanut butter cups. :)

The cake can be stored in the freezer for up to 3 months... but it will most likely be gone by then! ;)