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Hooked On People Interview: Say Hello Sweets + Vegan Coffee Ice Cream Recipe

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Say hello to Naomi! She’s the creator of Say Hello Sweets, Canada’s first 100% vegan ice cream truck! Check out the interview for more on how her pup, BabyCakes was the inspiration for it all… The truck is always moving around in the Summer, but in the winter you can find her most popular ice cream flavours (like Café No Lait, Notorious NOG, Mint to Be) online on her website or some retailers across Vancouver. Plus, she just started a Kickstarter Campaign to help her open a store front of her own (with a super cute video of how it all began). I’m always excited to see new plant-based companies taking the leap, so I had to interview Naomi! (And get a recipe from her of course…)
Hooked On Plants: Say Hello Sweets is the cutest vegan ice cream truck! What was the catalyst in starting your company?
Naomi Arnaut: My dog, actually. I know that sounds like a really weird way to start a business, but I first tried my hand at making ice cream as way to fundraise for a hefty vet bill. My dog, Babycakes, had fully ruptured her knee cap & the only option I had to get her surgery was to finance it. A few months later, the payments were really weighing me down, so I was looking for a creative way to do some fundraising. It was in the middle of an August heatwave, & I had this AH HA moment & thought, I will make ice cream & host a small social by donation. That was the start of Say Hello Sweets.

HOP: Word on the street is that you may have an ice cream delivery tricycle one day soon? When can we expect that and where did you find the tricycle?
NA: YES! The trike has proven to be more of a challenge to build than I had originally anticipated, but it’s slowly coming together. The trike itself is a late 1940’s vintage ride, & needs a lot of love. It was generously gifted to me from a family friend who’s had it sitting for the past 10 or so years. I feel very lucky to have it & can’t wait til it’s functional!
HOP: How long have you been vegan
 
NA: When I was 11, I came across an un-shelved book on factory farming at the local library. I went home & declared that I was now a vegetarian. My mom was supportive. It stuck for 7 years, with the last year being vegan. In my late teens, I was having health problems & when doctors couldn’t find an answer, I was talked into eating meat as a solution. It was right at the height of the popularity of that book “Eat Right For Your Blood Type”, which labelled me as a carnivore based on having O negative blood. I wish I had had the access to the information & the community around veganism that I do now, back then. If I had, I never would have gone back to including animal products in my diet. I ate meat sporadically throughout my 20’s, but am very happy to be back on track now & feeling better than ever. Oh, & I finally did get a proper diagnosis for my mysterious illness. I had reoccurring appendicitis, for over 2 years. I needed surgery, not meat.  

 

HOP: What do you use as the base to your ice creams?

NA: I use full fat coconut milk & for flavours where I want to tone down the coconut flavour, I use a house made cashew milk.
HOP: Where can we find your ice cream truck on a typical day? And, how can we try your ice cream if we can’t make it to your truck?
NA: Fall has arrived with full force, so the truck season has come to a close. In the summer, truck locations are posted on The Street Food App & on the website. I don’t have a stationary location, so the truck moves around the city, participating in festivals, farmers markets or just parks curb side. If you can’t find the truck, head over to Friendly, located at 2408 Main St. It is a sweet little eatery that has Say Hello ice cream by the scoop & by the pint.
HOP: What’s the crowd favourite ice cream flavour?
NA: Stay ‘Mallow, which is the toasted marshmallow flavour, really dominated this summer. Close seconds were Cafe No-lait & Chocolate Nirvana.
HOP: What are your 3 tips for starting a business?
NA:
  1. Ask for help.
  2. Build community.
  3. Stay true to your values.
 
Just for fun – what are 3-5 things you can’t you live without in your morning routine?
NA:
  1. 20 extra minutes in bed after the alarm clock has sounded is a non-negotiable.
  2. Breakfast! Always breakfast.
  3. A brisk walk with Babycakes, with a coffee in hand.
Hooked On People Interview with Say Hello Sweets + Vegan Coffee Ice Cream Recipe
 
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A dairy-free coffee ice cream. This is an ultra creamy and scoopable ice cream made with coconut milk!
Author:
Recipe type: Dessert
Cuisine: dessert
Serves: 8
Ingredients
  • 3 cups full fat coconut milk
  • ¼ cup cane sugar
  • ½ cup agave syrup
  • 2 tablespoons instant espresso
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 tablespoon coconut oil
  • 1 tablespoon arrowroot, tapioca starch or guar gum
Instructions
  1. In a blender, combine instant espresso, salt, vanilla extract, coconut milk & starch of your choice. Blend on high till everything is nice and smooth.
  2. Pour out all of this mixture into a saucepan.
  3. To the filled saucepan, add sugar, agave syrup & coconut oil. Stir over low heat until coconut oil and sugar have fully melted and mixture is warm.
  4. Whisk until the mixture comes to a soft boil. This is to cook out the starch and thicken the mix. But, remember to whisk whisk whisk so no lumps form!
  5. Once it has come to a soft boil, turn heat off and transfer mixture into a bowl or measuring cup. Cover with cling film and make sure to press it against the surface of the mixture so a skin does not form.
  6. Cool for 1 hour in the fridge or in an ice bath then churn in ice cream maker. Once out of the ice cream maker, place in an airtight ice cream or tupperware box, cover, & freeze to allow it to further firm up. Or eat it straight from the ice cream machine!

Mashed Potato Butternut Swirl | Vegan Holiday Side

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This vegan holiday side dish will match this Thanksgiving and Fall weather like slippers to your onsie.

Simple, comforting, fun to play with and sooooo good lookin’.

Holiday side dishes are usually packed with butter and cream to make them feel decadent. But, you can easily get the same kind of comfort from this low-fat, vegan beauty!

A perfect dish to bring to your family dinner this holiday season.

Personally, I like to keep the skins on any organic produce I have because that’s where TONS of the nutrients are found. But, if you’d like a brighter looking dish, feel free to peel the skins of the potatoes!

Benefits:

  • Sweet potatoes boost your immune system, smooth out your digestive system, ward of cancer, relieve arthritis, and are packed with vitamins and minerals. There’s a good reason centenarians base their diet around the sweet potato! Don’t be afraid of white or russet potatoes! They have incredible benefits too and are packed with fibre (they just get a bad reputation from the good old fried up version called the french fry, which isn’t so healthy)
  • Butternut squash is a powerhouse of vitamins and minerals. It’s packed with fibre and low in fat, making it a great option for weight loss and heart health. It packed more potassium than bananas and a good dose of B6 for your nervous system.

 

Sweet Potato Butternut Swirl
 
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This is a beautiful side dish to bring to any dinner party, especially over the holidays for extra wow effect. It's simple, fancy looking and tastes like fall.
Author:
Recipe type: Thanksgiving, Holiday, Dinner, Side dish, Dinner
Cuisine: Holiday dinner
Serves: 8
Ingredients
  • 1 small (or ½ large) butternut squash, halved lengthwise
  • 5 white sweet potatoes, or russet potatoes
  • 1 cup unsweetened, plain almond milk (or soy, coconut, hemp)
  • 2 tbsp nutritional yeast
  • 1 tsp garlic powder
  • ½ spring fresh rosemary
  • ½ tsp sea salt
  • 1 tbsp maple syrup
  • A bit more rosemary for garnish
Instructions
  1. Preheat oven to 400°F
  2. Place butternut squash open half down on a parchment covered baking pan.
  3. Cut off the ends of the whole potatoes, then pierce them all over with a fork. Place them on a parchment covered baking pan.
  4. Slide both baking sheets into the oven and bake for 1 hour (or until you can pierce a fork through the squash and the sweet potatoes are oozing with deliciousness). Flip the potatoes half way.
  5. In blender or with hand blender, blend sweet potatoes, rosemary, ½ cup milk, garlic powder, nutritional yeast and salt until smooth.
  6. Pour ½ sweet potato mixture in serving dish, and half into a bowl on the side.
  7. Clean blender, then scoop out butternut squash. Blend squash, ½ cup milk and maple syrup until smooth.
  8. Pour ½ the butternut squash mixture onto the potato mixture in the serving dish. Layer it with the rest of the sweet potato mix you had put aside. Top it off with a layer of butternut squash mixture.
  9. With a spoon, stir several times in a clockwise motion without completely mixing the two colours.
  10. Garnish with a bit more rosemary.

 

Hooked On People Interview: Rich Sievewright AKA Vegan Iron Yogi + Post Work-Out Smoothie

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Rich Sievewright is a mad man when it comes to working out, pushing himself and pushing others. I first met Rich when he and I were LuluLemon ambassadors. He puts on killer work out classes to get Whistlerites in shape for playing in the mountains. Rich is totally in tune with his body and how to fuel himself to perform his best. A lot of people go to Rich for diet and fitness advice, so I’m excited that he’s found going vegan for performance to be the best thing he’s done! Read on to learn more about being a vegan athlete, his plant-fuelled Ironman training, his new business (Richlife), and his simple, satisfying and nutritious post-work out smoothie recipe!
How long have you been eating plant-based?
2 years

Why did you make the switch? 
I watched Cowspiracy and decided that I didn’t want to be a part of the environmental problem that our planet is facing. I switched so I could be a part of the solution instead.


What are the main differences/benefits you’ve noticed after switching to a plant-based lifestyle?
1) Buying groceries is quick and simple. I go to the produce section and bulk nuts & seeds, thats it.
2) No cravings for dairy or meat, which was surprising after being a heavy carnivore my whole life.
3) I lost weight, but maintained/increased strength when it come to lifting weights!
4) Endurance level has increased. I feel lighter and faster than ever before.
5) A big difference is having to constantly explain my diet to every man and his dog. I used to hate answering the question, as I felt like I was offending people, but not now. If they ask why, I tell them straight, and if I’m met with a defensive attitude I lift my shirt and show them my abs and say it works for me, haha.

You are officially an IRONMAN. Wow!  How long did you train specifically for the ironman?
I trained for a year but it didn’t really get specific until 4 months out. A solo training camp in Mexico in April kicked me into ironman overdrive. 

What was a typical training day like leading up to the Ironman? Work outs and food? 
A typical training day was: eat, work, eat, train, eat, work, eat, eat and sleep. My diet is always the same:
  • oatmeal with nuts and seeds in the morning
  • quinoa salad 2-3 times a day
  • a protein smoothie
  • and snacking on nuts and nut butter

I’m not one for calorie counting, as I find you can get obsessive with it. I’m very in tune with my own body as I’ve been training for a long time. I eat intuitively when I feel hungry and I drink when I feel thirsty. I had no budget when it came to food, and still don’t. It’s the most important thing to spend my money on…that and rent!

How AWESOME was it crossing the finish line?!

It was incredible, 20 Lululemon babes and close friends screaming (literally) my name was so heart warming and almost brought me to tears. It also signified the end of an era in my life. Friends, family, community and connection are more important to me than a race that significantly diminished the balance and overall health of my life. 


What part was the hardest?
Physically, there is no doubt the run was the hardest (in particular the last 10km). Mentally, the bike was the hardest due to the boredom and uncomfort (my lower back and the crown jewels were in a bad way).

What did you listen to during your long biking and running hours?
I listened to podcasts by Joe Rogan. I always enjoy zoning into the intriguing people on the show, from doctors and physicians to trainers and elite athletes. 

If you were to choose just one work out to do the rest of your life, what would it be?
Definitely a short and intense metabolic workout using dumbbells, barbells, plyometrics and thousands of burpees. I love being close to the heart attack zone. I find these workouts are the most efficient way to improve my physical and mental fitness. For some crazy reason I find them really fun.


What is a day in your life like?
It’s hard to say as I’m adapting to a big change in my life. I now own my own business and I’m currently adapting to a new lifestyle that has opened up much more time for me. On a Sweat Camp day, I’m up at 4.30am and out of the house by 5. I unload the weights from the van and teach two classes before 9am. Generally, I will then train myself and the rest of the day is whatever I fancy. I’m enjoying getting into the world of social media, I eat, I nap, I go for walks in nature and I catch up with friends…it’s Whistler so that usually entails some kind of outside activity.
 
What do you eat on a typical training day?
Similar to every other day. I’m a low maintenance eater, as long as I have a constant supply of quinoa and veggies then I’m a happy boy. A long endurance workout requires fuel to take with you, so my weapons of choice are Nak’d bars. 

Favourite pre-work out meal and post work-out meal?
I don’t need a pre-workout because i’m eating constantly through the day which helps to keep my energy level consistent. Post workout is definitely a smoothie with banana, avocado, water, vegan protein powder, coconut oil, and nut butter.

Do you practice intermittent fasting? If so, what kind of results have you seen from it?
I have tried it and have seen great results. The way I do it is to eat all my food within a 9-10 hour period and nothing but water for the rest of the day. I prolong when I eat breakfast which I always thought was a big no-no, but it works for me. I find that when I eat this way, I’m more mentally alert in the mornings and my body fat percentage starts to drastically fall.

Who is your inspiration in the plant-based world? (what athletes, docs, influencers, bloggers?)
  • Rich Roll is an incredible plant-based athlete and human being. His story and transformation into a vegasaurous is very inspiring.
  • Leonardo Di Caprio is a hero of mine because for me, eating a plant-based diet was initially due to environmental reasons. Using his fame to raise awareness and influence governments is a huge step for the planet.
  • Frank Medrano is a vegan athlete who does crazy calisthenic training. The guy is completely jacked and does some offensively impressive things with his body.
  • Documentaries I continuously watch are: Cowspiracy, What the Health, Food Matters, Forks over Knives.
  • There are so many vegans out there who are under the radar, it seems to be growing…even Mike Tyson is a vegonator! 

Name 3 podcasts we should all be listening to:
1) Kelly Brogan on the Joe Rogan experience (health psychiatrist)
2) Rich Roll on the Joe Rogan Experience (vegan transformation and endurance athlete)
3) Dr Rhonda Patrick on the Joe Rogan Experience (humbling me in the workings of the human body)


You’ve recently started the Rich Life! So exciting. This is all about ‘creating a community through health and fitness that uplifts, brings togetherness and a sense of belonging’.
Tell us more, in a nutshell, about what The Rich Life is!
RICHLIFE is a fitness program for Whistler residents that combines strength and conditioning classes, yoga and social gatherings to enhance your mountain life. RICHLIFE delivers on-going 4-week Sweat Camps at The Audain Art Museum and Whistler Creek Athletic Club. The fitness classes are three times a week at either 6am, 7.30am, 11am, or 5.30pm from Mon-Fri. It includes free yoga classes, three times a week at the Sundial Hotel. People can sign up on my website www.richlifewhistler.com or on my Facebook page Richlife Whistler. 


Rich’s Pre-Workout Protein Smoothie

Hooked On People Interview: Rich's Smoothie
 
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Rich likes his food simple and nutritious. This is a smoothie to fuel your cells after your HIIT work out to build that lean muscle mass!
Author:
Recipe type: Smoothie, Breakfast, Lunch, Snack
Serves: 1
Ingredients
  • 1 banana
  • 1 avocado
  • 1 scoop vegan protein powder (Iron Vegan, Veg Essentials, Vega)
  • 1 tbsp coconut oil
  • water (amount varies depending on the consistency you like)
Instructions
  1. Peel your banana, and scoop out your avocado
  2. Blend all ingredients on high
  3. Consume!

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6 Vegan Halloween Candy Bars You Need in Your Life

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Trick or Treat or give me something VEGAN, SCRUMPTIOUS, & HEALTHY to eat! (AKA vegan halloween candy bars).

I’ll take the third option. And yes, ‘healthy’, ‘vegan’, and ‘scrumptious’ can happen simultaneously.

…even on Halloween.

It’s easy to bring out the tickle trunk and throw on your creepy wig, but it’s not so easy to skip the treats flowing to you from every dark corner.

Mars Bars, Snickers, Twix and Kit Kats… Coffee Crisp, Caramilk, Reece’s Peanut Butter cups and Oh Henrys, OH MY.

As a kid, I always went for the treat of course (what kid doesn’t??), followed by a full blown sprint to the next house, just to make sure I had enough time to hit up the haunted houses for a second round. Then came the organizing of the mega-bag of trick-or-treat goodies into their appropriate category, while gobbling down candy until the goblins came home. After the first night of indulgence, the ‘Goblin’ came by the house while we were sleeping and stole half of my earnings. At least he always left a cute, scribbly note…. right, MOM?

Anyways…I’m thankful for that because those halloween treats may pack a tasteful punch, but along with that comes additives, refined sugar, milk fat, preservatives, high fructose corn syrup, gelatine, artificial colours and flavours, and hydrogenated palm oil. Not only are these ingredients harsh on your body, mood, energy, cholesterol level, blood sugar level and digestion, but Mother Nature pays a price too. Yes, animal agriculture is number 1 when it comes to rainforest deforestation, green house gas emissions, water use and ocean dead zones, but the mass production of palm and corn for processed foods (like Halloween faves) is not far behind.

OK enough of the goblins and ghouls, witches and spiders, doom and gloom, talk… It’s time to get into these delicious Halloween  alternatives to your favourite childhood treats!

I scoured the web to find delicious halloween candy bars from a few of my favourite bloggers and rounded them up for you!

Which one will you try??

Twix Bars by Forks and Beans

Coffee Crisp Bars by Plant Based Kindness

Peanut Butter Cups by It Doesn’t Taste Like Chicken

Rolo Balls by Oh She Glows

Vegan Mars Bars by the Good Food Goddess

Classic Vegan Chocolate Bar by To Die For

 

Vegan Chocolate Chip Oatmeal Cookies | Chewy and Crispy

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Finally! A vegan chocolate chip oatmeal cookie recipe that my guy approves of.

These are crispy on the outside, chewy on the inside, healthy, and simple enough to make every week!

So much YES!

The cookie jar must always, always be full, after all.

I tried replacing the coconut oil with banana, but it didn’t have the crispy-ness we were looking for. So, coconut oil and almond butter make up the majority of the liquid part of this cookie, with oats being the star of the dry ingredients.

There is something SO special about baking cookies.

Maybe it’s the nostalgia. Maybe it’s the smell. Maybe it’s the fact that you can eat the cookie dough as you go (one of the many perks of veganizing everything)!

What ever it is… I like it. ‘I like it a-lot’ (insert Arnold accent here).

And I think Davey likes it even more, especially when this recipe gets pumped out of the kitchen.

I had him blind taste-test the options: banana vs. coconut oil… 10 minutes vs. 12 minutes…well, he lived up to his taste-tester role in the kitchen and concluded that the best version of this cookie recipe features good ol’ coconut oil and a couple more minutes in the oven. 

I have to mention… These go real well with this homemade Hemp Milk recipe (no straining needed, and literally the easiest plant-based milk you can make at home). Because let’s face it, what’s a cookie without the dunking?

Benefits:

  • Almond butter is a good place to go for your Vitamin E needs. Why do we need Vitmain E? It’s key for healthy skin, eyes, and a strong immune system. It’s also a strong antioxidant, to help ward off disease!
  • Chia is one of the best ways to get your omega 3s, it gives you all essential amino acids, plus it’s packed to the nines with vitamin K (which helps calcium travel throughout the body, making it great for bone density and essential for healing from injuries).
  • Oats have a complete amino acid profile, containing all essential amino acids. They’re also packed with manganese, which you need for fat and carbohydrate metabolism and brain & nervous function. Not to mention they’re packed with fibre, yet low in fat, making them a good option for knockin’ off the pounds.

 

Vegan Chocolate Chip Oatmeal Cookies
 
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Finally a crispy cookie that's chewy on the inside. Perfect for dunking in that almond milk.
Author:
Recipe type: dessert, snack
Cuisine: vegan dessert
Serves: 12-15
Ingredients
  • 1 chia egg (1 tbsp chia seeds, 3 tbsp water, mix together and let sit 3 minutes)
  • ¼ cup coconut oil
  • ½ cup almond butter
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • 1 cup oat flour (rolled oats blended to a flour)
  • 1½ cups large flake rolled oats
  • ⅛ cup cane sugar
  • ½ tsp baking powder
  • ⅛ tsp sea salt
  • ½ cup vegan chocolate chips
Instructions
  1. Make your chia egg.
  2. Preheat oven to 375°F.
  3. Line your baking sheet with parchment paper.
  4. Whisk the coconut oil, almond butter, maple syrup, chia egg and vanilla together until creamy.
  5. Add oat flour, oats, sugar, baking powder, and salt and mix thoroughly.
  6. Add the chocolate chips.
  7. Shape small balls of dough into a ball, flatten with your hand onto the parchment covered pan.
  8. Bake for 12 minutes.
  9. Let sit on cookie sheet 5 minutes, then transfer to a cooling rack.
  10. Keep in a high, hard to reach cookie jar in your cupboard.

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