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


1 Cantaloupe, cubed
1 Honeydew Melon, cubed

Put cantaloupe and honeydew melon pieces in juicer. Place a cup or mason jar at the spout of the juicer. Enjoy! Makes 32 ounces of juice.

Living Food Love

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

Vegan Filipino Garlic Rice

Growing up in a Filipino household, we would always make a rice cooker full of rice (or “kanin”) for meals to have with “ulam” (which means main dish in Tagalog). Then, after our meals we usually have extra rice leftover. Instead of letting this extra rice go to waste, we like to make garlic fried rice! For generations Filipinos have been making fried rice with leftover rice and whatever else is left over in the kitchen (i.e. veggies, ulam from previous meals, etc.). Use leftover rice that has been sitting in the fridge from two days to one week. Leftover rice works well for this dish because it will have dried up enough into the perfect texture to make fried rice. Use white rice within three days. Brown rice can be used between five to seven days after it has been cooked; brown rice is usually more soft, so it takes longer to lose some of its moisture. Traditionally, fried rice is eaten for breakfast in Filipino culture, but I find it to be delicious to eat as a meal anytime of the day. Lastly, we Filipinos sure do love garlic! You’ll find tons of garlic in this dish and many other Filipino dishes cooked in a variety of ways. I’ve veganized this traditional Filipino dish and added my own twist. Hope you enjoy!

Ingredients needed:

Leftover white or brown rice (Amount: however much you have leftover!)
1 shallot, diced
1 large heirloom tomato (or 2 medium sized tomatoes), cubed
1 sweet bell pepper, diced
¼ cup red onion, diced
15 cloves of garlic, minced
3 tbsp sesame oil
2 tbsp water
½ cup tempeh
⅙ cup Bragg’s liquid aminos or tamari
Juice of ¼ lemon
1 tsp ground black pepper
2-4 portobello mushrooms (1 per person)
Kernels of 1 ear of corn
1 avocado, sliced

Preparation and cooking:

Crunchy garlic
Put 8 cloves of garlic (that has been minced) into a small frying pan with 1 tbsp of sesame oil and turn heat to medium. Cook for 5 minutes or until golden brown, stirring occasionally. Strain oil. Set aside crunchy garlic.

Fried Rice
Add shallot, tomato, red onion, 2 cloves of garlic, and the rest of the sesame oil to a wok or saucepan. Turn to medium heat and cook for 15 minutes, stirring occasionally. Start cooking portobello mushrooms in a separate pan (see below how to cook the mushrooms). After 15 minutes, add rice, lemon, Bragg’s liquid aminos, and 2 cloves of garlic to vegetable mix, stirring frequently for 5 minutes. Add tempeh and mix well until cooked (about 5 minutes). Turn off heat. Let cool for several minutes, then add the remaining raw garlic, half of the crunchy garlic, and corn. With a measuring cup, small glass, or container, scoop 1 cup of fried rice onto each plate on top of portobello mushroom. Sprinkle on remaining crunchy garlic on top of each plate. Add sliced avocado on the side.

While the veggies of the fried rice are cooking, add a whole portobello mushroom and 1 tbsp of water to another pan. If you notice that it is getting dry, squirt water into the pan as needed. Make sure that you can always see liquid in the pan or the mushroom will easily burn. Cover for 4 minutes. Then, flip mushroom and cover for another 4 minutes. Set aside on serving plate when finished cooking. Repeat for each serving. Serving size: 1 mushroom per plate

Living Food Love