Matcha Green Tea Ice Cream

I received a late night call last night from my husband. "We are out of your Green Tea Ice Cream!!!" Unfortunately we are not in the same city at the moment so I could not make him a new batch. He was very upset. "What am I gonna do!!??" I told him he could learn to make more Ice Cream himself or wait for me to get home. He is a green tea Ice Cream junkie. He is my Green Tea Ice Cream junkie and biggest fan. He can not wait. So my love...this post is dedicated to you!

First off do yourself a favor and buy a very inexpensive Ice Cream machine. I use this Cuisinart one: ’http://www.cuisinart.com/products/ice_cream/ice-30bc.html

Alright. Now. As you know I am always inspired by how to create old school unhealthy recipes into healthy ones. A bit obsessed with making homemade sorbets and vegan ice creams. Once you start experimenting, it's very very hard to stop. Yummy yummy...

INGREDIENTS

3 cups organic unsweetened Edensoy milk, chilled

1/2 cup organic agave nectar

1/4 cup organic brown rice syrup

4 TB organic matcha green tea powder

pinch of sea salt

Put everything in blender and blend until blended. CHILL mixture in refrigerator overnight or at least until very cold. Also chill the glass container you will be using to put the Ice Cream in, in the freezer.

Pour the chilled mixture into your Ice Cream maker, turn it on and let it do it's thang. Check it after about 20 minutes. When it's done, take out the chilled glass container from the freezer and transfer ice cream. Cover and put into freezer for at least 2 hours to harden. That is if you can wait that long... ;)

Enjoy!

Good Morning Green Juice

I know. It's been way too looooooonnnnngggggg since last I blogged. life has distracted me I guess or I have not become inspired. Well that is all over now because...don don donna...I have become inspired this snowy winter morning to blog my incredible green juice recipe. I arose feeling a bit salty. Yes I said 'salty'. that is my word for feeling as though I consumed a bit too much sodium the night before. Could have been the sesame miso sauce I made last night to go with my steamed kale...ummmmm...at any rate I feel a bit puffy and wanted to have something for breakfast that could balance my 'salt hangover'. Suddenly a light shined from above and I thought, GREEN JUICE. Perfect. Now, first you need a juicer. Obviously. I use a Breville. Works great and clean up is very easy. Secondly, and I'm sure this will not come to any surprise to you when I remind you that you must must must only use organic produce when juicing. There is really no exception here cause if you don't, all those pesticides and herbicides will get even more concentrated into your juice and that would be no bueno. So on we go to the recipe. You can always substitute the collard greens with kale, the celery with cucumbers and the meyer lemon with a regular lemon if you like. juice it up and enjoy!

1/2 bunch of collard greens

4 celery stalks

2 red apples

2 in fresh ginger (I like it spicy but if you don't lessen the ginger)

1 cup fresh pineapple

1/2 meyer lemon (you can juice with the skin on or off. I like it off.)