Ube Coconut Ice Cream

Ingredients needed
2 ¼ cup cashew milk, frozen
1 ½ cup cashews
½ cup water
½ cup blueberries
¼ cup coconut cream
2 tbsp ube powder (purple yam that has been grated and dehydrated into a powder) 
1 frozen banana 
1 tbsp coconut oil
1 tsp vanilla extract 
Borage flowers (to garnish)

Add cashews and water in food processor and blend until smooth. Add banana and cashew milk and blend until smooth. I froze the cashew milk beforehand so that it would have a thicker texture. Add vanilla extract, coconut oil, ube powder, and blueberries. Blend until the mixture turns a light purple tint. Ready to serve. If you would like your ice cream to be more solid, store it in the freezer for several hours or as needed. I poured mine into a cake pop pan and left it in the freezer overnight. In the morning, I left it out for 10 minutes, scooped it out into a bowl, and garnished with borage. 

What is Ube? 
Ube is a root vegetable that is native to the Philippines. It is a bright purple color, and its relatives are taro and the Okinawa sweet potato. It is sometimes referred to as “purple yam.” In Filipino culture, ube is often used to make sweets and desserts. Ube has been around for many millennia and has been used throughout time as a laxative, treatment for fevers, hemorrhoids, gonorrhea, leprosy, and tumors, and a way to rid parasitic worms from the body.


Echinacea as Medicine
☤ Parts that can be made into medicine: seeds, root, leaves, and flowers
☤ Anti-fungal
☤ Anti-inflammatory
☤ Antiviral
☤ Antiseptic
☤ Strengthens immune system by increasing white blood cell production
☤ Can be used internally to treat colds and the flu. If you have a cold or flu, take several drops of tincture or two pills every 1-2 hours to aid recovery.
☤ Can be used topically for reducing infections and healing bites, wounds, and boils


Raw Vegan Tacos

6-8 Romaine Lettuce Leaves

2 small heirloom tomatoes (or 1 medium sized tomato), diced

¼ cup sweet corn

¼ bell peppers, diced

⅙ cup red onion, diced

1 clove garlic, minced

1 ½ tbsp raw pumpkin seeds, sprouted, dehydrated

1 ½ tbsp raw almonds, soaked, rinsed, and dehydrated

1 tbsp cilantro, chopped (to garnish)

Creamy jalapeño avocado sauce

Optional: Several wedges of a lime or lemon (to taste)

Place diced tomatoes, bell peppers, red onion, and corn inside of each lettuce leaf. Sprinkle garlic, pumpkin seeds, and almonds on top of veggies. Drizzle creamy jalapeño avocado sauce onto each taco. Garnish each taco with cilantro. Squeeze some lime or lemon on if desired. Enjoy! I love this 100% raw vegan dish. It is so fresh and tasty!

Living Food Love