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vegan ice cream

Mermaid Bowl ~ Raw Vegan Soft Serve with Boosh Chunks

June 21, 2018 By julia

Gaze away at this swirly masterpiece…OK, now go make yourself one. This mermaid bowl is ready in no time and provides all the dreamy, guilt-free spoonfuls your taste buds desire.

Just in time for the LONGEST day of the year. Bring on that sunshine and those mermaid bowls, who’s with me?

The base? bananas.

The colour? phycocyanin.

The topping? fermented kombucha bar chunks (from Vegan Rob’s).

The result? The bowl of my dreams.

In just a few minutes you’ll have an antioxidant packed mermaid bowl filled to the brim with live phytonutrients and fermented goodness! Ahh.

I brew my own ‘boosh‘ at home, but I never had heard of kombucha being in the form of something you chew on – like a granola bar. Well, it’s possible! Vegan Rob‘s just came out with their Kombuchabar (what?!)… So I topped off this mesmerizing soft-serve with chunks of it for some nice texture and added probiotics for digestive and gut health.

The beautiful blue-ness comes from the crazy sounding and intense looking active ingredient in spirulina (phycocyanin). I found a small package of it here. More on the benefits of it below…. I personally love it just for the crazy mermaid colour it gives to anything, because who ever made up that whole.. ‘don’t play with your food’ thing anyway?

Benefits:

  • Phycocyanin is a super potent antioxidant powerhouse. It’s the active blue pigment protein complex of the blue-green algae, spirulina. Phycocyanin is used for photosynthesis in the algae, as it directly absorbs sunlight. In humans, when ingested, it’s complex structure resembles the powerful antioxidant ‘bilirubin’ and it has the same intense affects on our body as bilirubin. It’s an immune enhancer, disease preventer, and anti-inflammatory, this stuff is magic.
  • Kombucha Bar that I’m using to top off this magical mermaid bowl is the first bar I’ve found that has the probiotic benefits of kombucha…but in the form of solid food! Crazy talk. The fermented kombucha in these bars help the gut microflora thrive. Fermented food are a must, because 90% of the cells in our bodies are bacteria cells and just 10% are human. Most of our bacteria live in our micro-biome/gut, so we have to make sure we’re feeding our gut the right things to help the cells flourish…and fermented foods is where it’s at.
  • Bananas are a staple around our place. I get a case of smoothie-ready bananas every week from Spud. I freeze half of them for bowls like this, and the everyday green smoothie I whip up. They’re packed with potassium to help balance your blood pressure, and iron to combat anemia.

 


Mermaid Bowl Soft Serve
 
Save Print
Prep time
5 mins
Total time
5 mins
 
This bowl tastes just as magically delicious as it looks. Packed with fermented benefits and a mega antioxidant-boost!
Author: Jules
Recipe type: breakfast, dessert, snack, smoothie bowl, ice cream
Serves: 1-2
Ingredients
  • 5 frozen bananas, halved
  • 1 tbsp peanut butter
  • 1-2 tsp phycocyanin powder
  • ½ cup plant-based milk (almond, coconut, cashew, hemp)
  • 1 kombucha bar, chopped (found at Vegan Robs)
Instructions
  1. In food processor, blend all ingredients except the kombucha bar until smooth. Add a bit more milk if you want a softer texture.
  2. Spoon it into a couple of your favourite bowls and top it off with kombucha bar chunks.
  3. Devour.
3.5.3226

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Filed Under: Breakfast, Dessert, Gluten Free, Oil Free, Raw, Recipes, Snacks, Uncategorized Tagged With: antioxidant bowl, breakfast bowl, deep blue smoothie bowl, healthy dessert, healthy ice cream, hooked on plants, kombucha bar, mermaid bowl, mermaid smoothie bowl, phycocyanin, probiotics, raw ice cream, ready in 5, smoothie bowl, soft serve, spirulina bowl, unicorn bowl, vegan ice cream, vegan rob's, vegan soft serve

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

November 29, 2017 By julia

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
 
Save Print
Prep time
15 mins
Cook time
10 mins
Total time
25 mins
 
A dairy-free coffee ice cream. This is an ultra creamy and scoopable ice cream made with coconut milk!
Author: Jules
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!
3.5.3226

Filed Under: Dessert, Hooked On People Interviews, Lifestyle, Recipes, Snacks, Spring, Summer, Uncategorized, Veganism Tagged With: hooked on people, hooked on plants, ice cream recipe, ice cream truck, naomi Arnaut, plant based ice cream, say hello sweets, vegan coffee ice cream, vegan ice cream

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Hi, I'm Julia! I like to simplify plant-based eating and make yummy recipes. I'm a Registered Holistic Nutritionist, certified plant-based chef, Olympian, and I make cereal (Jules Fuel). Enjoy! Read more

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Whistler vegan catering shoutout! ⤵️ Marie-Ch Whistler vegan catering shoutout! ⤵️

Marie-Christine of @nakedsprout and her team rocked it for my beautiful cousin & bride to-be @karlimur meet and greet! 

If you’re looking for vegan catering in Whistler… shoot MC a DM 🎉
Local vegan biz shoutout! ⤵️ This carrot cake Local vegan biz shoutout! ⤵️

This carrot cake was a hit from Chantelle at @y_g_ki 🎉 

She makes super delish cakes & cookies to order. 🤤 

Order before Thursday, pick up at @alpinecafewhistler.

Happy Birthday Mandy 🎂 
Pizza party & carrot cake extravaganza: 
Don’t forget your moustache. 

#supportlocal #localbusiness #whistlervegan #veganwhistler #vegancake
Tell me your fave vegan cookbooks! @ohsheglows is Tell me your fave vegan cookbooks!
@ohsheglows is the ‘OG and never disappoints. 

Peanut Yam Stew created by my 6-year plant-based mama. 

🤤
We all have that friend. @zakxtez are quite obse We all have that friend. 

@zakxtez are quite obsessed with @virchewdogs 🌱 food. 

Zak’s just a bit cooler about it.
Tez has no filter. 😜

Zak’s thrived as a vegan dog for 5 yesrs now…and Tez? 
She’s energized to the moon on the plant protocol over the last 6 months 🎉 

#vegandog #rescuedogs #veganfood
Drop in the comments: a place you go that makes yo Drop in the comments: a place you go that makes you feel FREE. 

Best travel spot? 
Or maybe theres a time & space in your day to day that brings you that feeling?

….

Here’s your reminder to make the time to go there.
4 pillars of veganism ⤵️ 1️⃣ Animals 2️ 4 pillars of veganism ⤵️

1️⃣ Animals
2️⃣ Environment 
3️⃣ Health (longevity & disease prevention & microbiome diversity)

and the 4th pillar?

4️⃣ PERFORMANCE: 
Countless athletes use the plant-based diet as their secret sauce for next-level endurance & performance, reduced inflammation, faster recovery, and longer athletic careers 🎉 💪

INSPO:

Have you watched the @gamechangersmovie yet?

A quick list off the top of my head of vegan athletes to follow…
 @nomeatathlete_official @torre.washington @badassvegan @fitveganchef @dr.matthewnagra @simonhill @brendanbrazier @switch4good @patrikbaboumian @lightningwilks @tiablanco @plantbasedathleteorg @richroll @lewishamilton @carl_lewis_official @morganmitch @djokernole @leilanimunter @plantbuilt @highsteph @koyawebb @sexyfitvegan @samshorkey @reallylovevictoria @jules_pro_figure @ktfitnessco @fitvegancoachingcom @nimai_delgado @biancataylorm @cp3 @kyrieirving  @scottjurek @nick.s.schafer @k1ngkyrg1os @smalling @hectorbellerin @simnettnutrition @meatfreemarialee @veganbodybuildingandfitness @veganolympian @veganbodybuilding @naturallystefanie …. The list goes on and on…

📖 Have you read the NYTimes bestseller: 
The Plant Based Athlete? 

If you’re a vegan athlete, would love for you to share the benefits you’ve felt! ⬇️
🌱 SKIN LOVING TIPS ⤵️ From a simple is bet 🌱 SKIN LOVING TIPS ⤵️ 
From a simple is better, 30 somethin’, long routine avoiding kinda gal…who wants to support elastin & boost collagen 🤷‍♀️ 

I’ve had an interesting relationship with my skin, especially in high school. 
Did so much to try to manage it…accutane…birth control pills.👎🏼

The biggest skin game-changer for me was going vegan 7 years ago & ditched the dairy especially. 
My skin was NOTICEABLY less inflamed (no more hormones coming from my food). 

I’m not ‘use a million products’ kinda gal, but now at 34, I guess it’s time to start giving a little extra attention to the skin care regime 😆 

🌱 Lifestyle tips + products I’m loving right meow 🌱

#1: nutrition: eat whole plant foods packed with fibre & water content. Minimize the processed foods & sugar. Focus on plant protein from legumes, organic soy, seeds (add a little @Complement Chocolate Protein to your lattes)

#2: support your gut: focus on 🌱 diversity, fermented foods, and add pre-biotics and postbiotics to your life (love @Complement Gut Nurture)

#3: greens: pack your smoothie with as much as possible, top everything with sprouts, add a greens powder to your life (most potent: @complement Daily Greens)

#4: antioxidants! From plants, especially berries. Amp it up with functional mushrooms (hello, @staywyldorganics)

#5: nutrient support: take these 8 skin & hair-supporting essentials (B12, vegan D3, K2, zinc, selenium, magnesium, DHA/EPA omegas, iodine…all in @complement’s daily vegan minty multi) 

#6: creams & things:
I’m a new, huge fan of @puritywoodsinc Dream, Eye,Night Creams, and Elastin Serum. 
Created by vegans at the @art_ofantiaging. 
They use Maple Leaf and other amazing organic plant organic ingredients specifically for skin elasticity and collagen production support. 
And, oh my lawwwrd it smells so fresh & citrusy 👌 My skin is feeling noticeably smoother after a month of this!
Also: algae face mask… slap the ocean on the face with @beauty.botanics made by local, Ahnnabelle 💕

#7: stress less & sweat more: every day

❥❥❥ Discounts ❥❥❥
Links in bio
Code ‘hookedonplants’:
Creams, mask, essentials and mushrooms.

Tell me your skin regime! 
Tips cont. in comments …
3 steps to evolving as a human ⬇️ 1) Listen f 3 steps to evolving as a human ⬇️

1) Listen for that voice inside your head…
2) When it says ‘I don’t think I can do that’ or
‘That freaks me out’ or
‘I’m not (strong/smart/confident) enough to make that happen’ …
That’s your sign to move closer, to jump right in & embrace whatever it is that’s scaring you.
3) Do the thing

Surprise yourself with what you’re actually capable of. 

This is just one of many slices of golden quotes from an interview with my incredible Grandma, Joyce. 

‘Constant learning about one self, constant. 
If only I had only known I could do that, if only I had the confidence, I might have made a few difference choices … we really don’t know until it happens. 
You can surprise yourself. 
You can find abilities you didn’t know you had.‘

Joyce 💕 what a gem. 

Working towards this every day, just a little. 

Maybe you are too? 

What’s the last thing you did that pushed you out of your comfort zone?
Back to School Sneaky Greens Adventure Ballz: 

I’ve relied on these ballz for festivals, 5+ hour mountain bike rides, weekend camping trips, to bash afternoon cravings…and they’d be PERFECT for that back to school lunch box. 

 
🌱These babies are packed with nutrients + they keep their shape and travel like heroes!

Makes: 30 balls

INGREDIENTS:
* 20 medjool dates 
* 1/2 cup oats
* 1/4 cup hemp seeds
* 1/4 cup sneaky greens! (@Complement Daily Greens Powder: broccoli sprouts, moringa, spinach, barley grass and chlorella)
* 1/3 cup Chocolate Protein Powder (@Complement makes the cleanest!) 
* 1/8 cup @staywyldorganics Mushroom powder (5 functional mushrooms)
* 1 tsp vanilla 
* 1/2 cup shredded coconut

→ Complement & Stay Wyld discount: use ‘Hookedonplants’) 
 Links in bio! 
DIRECTIONS:
1. Process oats to a flour in food processor, then blend in your superfood powders (greens, mushrooms, protein).
2. Add dates and vanilla to the dry mix and pulse/blend for 20 seconds, until a large ball forms
3. Spread coconut shreds on a plate
4. Shape date mixture into small balls with wet hands and drop them onto the plate (a few at a time). Shake the plate so the balls get coated with coconut shreds.
5. Once the balls are all shaped and coated, store them in the fridge  or freezer, and they’re ready to pack + go.

TIP: If they’re not staying together just add 1-2 tsp of water to the mix and shape again.

#vegansnack #backtoschoolsnack #backtoschool #healthysnack
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