gluten free

Marta makes vegan ice "creem" with Jae Steele, author of "Get it Ripe", and "Ripe From Around Here".

*You need an ice-cream maker for this recipe

Ingredients:

- 2 cans coconut milk
- 2-3 cups fruit
- splash vanilla
- powdered spice to taste
- 2/3 cup sweetener (maple syrup)

Jae's blog: http://domesticaffair.blogspot.ca
Like Jae on facebook: http://facebook.com/pages/jae-steele-veg-nutritionista/163093964684
Follow Jae: http://twitter.com/getitripe

Marta makes a delicious vegan strawberry cheesecake (recipe inspired by Jae Steele - "Ripe From Around Here".

To check out the past episode we did with Jae, click here:

http://bit.ly/PinkLemonade

Recipe for the "Cheese" Cake:

Crust:
- 1 cup Raw Pecans
- 1 cup Walnuts
- ¼ tsp Ground Sea Salt
Blend in a food processor to a "crumb-like" consistency
- Add ¼ cup Dates (pits removed). You may want to soak dates in water for 10-20 minutes to make for easier blending.
Blend until it becomes a sticky mixture.

Vietnamese Spring Rolls

Ingredients:
• 5 dried rice wraps
• 4 oz vermicelli
• ½ cup carrots, raw shredded
• 2 leaves romaine lettuce, shredded
• 5 leaves fresh basil/cilantro
• warm water

Instructions:
1. Rinse and prepare veggies. Set aside. Boil and drain vermicelli and set aside.
2.

This recipe was inspired from happyherbivore.com

Yield: 18 cookies

Preparation Time: 10 minutes

Ingredients:

6 Tbsp fresh organic baked pumpkin (or canned pumpkin puree)

¼ cup organic maple

I’ve never used cashews in my cookies before and thought I’d give it a try.  They turned out soft and tasty!