Avocado Mango Ice Cream (healthy green treat for St. Patrick's day)

St. Patrick's Day is this week and what better way to celebrate than by eating all things (naturally) green? In this post, I'm going to share with you one of our favorite (and simpliest) desserts - Avocado Mango Ice Cream! It's delicious and oh so nutritious - that's a lyric in a new song I'm writing. I'm kidding about the song but I'm serious about this treat. Full of healthy fats yet refreshing! Light yet satisfying! This recipe is perfect for Spring! And a great way to participate in all things green on St. Patrick's day.

 

 

 

It's fun to drizzle with honey (which hardens into a chewy, taffy-like topping on contact with the cold ice cream) or top with fresh fruit.

 

You'll need a high-speed blender (food processor will work but will take longer) to make this in less than 3 minutes.

 

Here my little one is showcasing it before he takes a big bite. Love my little helpers!

 

 

 

Avocado Mango Ice Cream (vegan, paleo)

2 cups frozen organic mango
1 ripe avocado (room temp or refridgerated)
2-4 TB coconut milk

Tiny splash lemon juice helps bring out sweetness

 

Blend all ingredients until completely incorporated. Enjoy, my sweet readers!
 

My instagram phone pictures shows I topped it with fresh blueberries. It is a pretty dessert!

 

Other green food ideas are:

Egg in a Clover

2 Ingredients Green Ice Cream (this goes great with chocolate)  

Potato Asparagus Soup

Shamrock Shake with Peppermint Herb

Greener than Grass Smoothie

 

I hope you enjoy this tasty ice cream! Do you like to make healthy desserts? What's your go-to recipe? I'd love to hear from you!

 

 

 

Sweet Potato Fridge Fudge (vegan, paleo, gluten free, dairy free)

We made this to celebrate Valentine's Day. An easy treat to make ahead of time that kids and parents can both enjoy.

 

On a dark chocolate scale, this would be more of a "milk" chocolate fudge. Because chocolate is a stimulant and my children are wildly affected by it, I kept the cacao powder to a minimum. Feel free to add another 1/4 cup cacao powder if you want darker (just be wary your kids may jump off the walls).

 

This is very similar to my sweet potato frosting and sweet potato pudding recipes. Can you tell I like to use vegetables in our dessert? Sweet potatoes have an affinity for that.

 

This is a very soft fudge but feel free to keep in freezer for harder fudge (or use raw cacao butter instead of extra virgin coconut oil).

 

 

Sweet Potato Fridge Fudge

2 sweet potatoes, cooked and still warm
1/2 cup maple syrup
1/2 cup raw cacao powder
Pinch of salt
6 Tablespoons extra virgin coconut oil
1 tsp lucuma powder (optional)

 

1. Blend in your blender until thoroughly mixed.

2. Pour in a lined 8x8 baking dish.

3. Put in fridge (or freezer) until frozen.

 

Looking for other sweet potato recipes that are savory?

Try:

Baked Sweet Potato with Broccoli and Cashew Cheese Sauce

Sweet Potato Fennel Soup

Shamrock Shake with Peppermint Herb aka Peppermint Chocolate Shake

Skip the extracts and go straight to the herb source. Peppermint!  As much as I'd like to use fresh, that is not possible in the beginning of March (I seriously need a green house). So instead we used dried. I buy my herbs from Mountain Rose Herbs.

 

 

I used cut & sifted peppermint. If using ground peppermint herb, start with 1 tsp. If using fresh peppermint leaf, try a handful fresh and move up from there.

 

Usually associated with candy canes and toothpaste, peppermint has a lot of wonderful herbal properties. The smell alone can enhance alertness and memory. The peppermint herb can help with stomach upset, gas, colic, nausea, and headaches. Rosemary Gladstar calls peppermint "a blast of pure green energy" in her book Herbal Recipes for Vibrant Health (page 356). Also Demetria Clark, another Master Herbalist, writes in her book Herbal Healing for Children that peppermint is gentle enough for most children's conditions. It's a gentle energy! Just like a walk in nature.

 

 

Peppermint is a staple in my herbal apothecary. I like to add it to my mineral-rich herbal teas for better flavor. We drink an infusion of peppermint with thyme and honey for sore throats. I drink an infusion for headaches particularly one from eating dairy or nasal congestion. If heading to bed, I like to add valerian to the infusion. For a delectable treat like tea, I brew the infusion with dried vanilla bean pods and add honey or stevia.

 

Peppermint is a great choice for a container garden as some of likened the herb to a weed - it's growth is more easily managed if planted in a pot.

I hope you enjoy this delectable and refreshing milkshake-like treat.

And Happy Saint Patrick's Day! What delicious green-inspired recipes will you be making? Three years ago, we made Egg in a Clover. And last year, we made 2-Ingredient Green Ice Cream.

 

 

Peppermint Chocolate Shake aka Shamrock Shake with Peppermint Herb

4-6 tsp peppermint,  dried, cut & sifted*
Seeds from 1/3 Vanilla Bean**
2 cups coconut milk
2 frozen bananas
1 oz dark chocolate
Large handful fresh spinach or kale

Blend all ingredients in blender. Serves 2-3.

 

* Peppermint from Mountain Rose Herbs.

**I buy really juicy and plump Premium Bourbon-Madagascar Vanilla Beans from Amazon (link here).

 

This post contains affiliate links. Buying through these links may help to support Sweet Roots! I thank all my sweet readers for your support!

 

And last but not least, I'm not a doctor. I'm not licensed to diagnose or prescribe. This is for educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease. Use information at your discretion, taking into account medical history. Always research!

Summer Veggie Egg Nests with Carrot, Zucchini and Summer Squash

One of my favorite breakfasts this summer. Wholesome, filling and starts the morning off right. It's paleo friendly, gluten free, dairy free, nut free, and amazing to boot!

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The eggs are "baked" in their little veggie hash nests on the stovetop, making this a pretty easy breakfast. Just a little hand action on grating the vegetables! No need for potatoes. Carrots, zucchini and summer squash work just fine for our "hashbrowns" and each has its own flavor that adds warmth alongside the garlic.

Also these nests are great served on seedy toast with a little mustard. That is the way my three year old likes them!

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Wondering what else to do with all that wonderful zucchini?
Try my Zucchini and Citrus Gazpacho (tomato free) and No Heat Creamy Turmeric Vegetable Noodles.

Summer Veggie Egg Nests
1 yellow summer squash (or another zucchini)
1 zucchini
2 large carrots
4 free-range eggs (for best taste)
1 garlic clove, minced (I've also used chopped garlic scapes)
2 TB coconut oil

1. Grate squash, zucchini and carrots.
2. Add coconut oil to non-stick pan or cast iron skillet (will need a lid). Let melt and add veggies (and garlic!). Cook on medium heat 10-15 minutes, stirring every couple minutes. Stick the lid on intermittently.
3. Make four wells in the veggie hash and crack an egg into each one. Put lid on and wait 5 minutes. The white should be firm to touch and the yolk clouded over.
Serve immediately with some good sea salt and pepper!

Cookies n' Creme Torte (Dairy-free, Gluten-free)

Made in a pie pan, this torte recipe really looks like a large oreo with the top removed. Perfect to bring to early summer barbecues and to share (if you can).

For a real oreo taste, use cocoa processed with alkali. Hershey's Special Dark Cocoa powder (found at some grocery stores or on amazon) works great and makes for a very dark fudge. This time I used raw cocoa powder which is still delicious but doesn't quite have that oreo-like taste.

This torte has three layers - the crust, the fudge, and the whipped coconut cream.

(P.S. If you are a good little chef and put your recipe in the fridge before you eat it then your whipped coconut crème won't puddle but a very pregnant lady couldn't wait for her bite of chocolate amazingness and ate it straight from making it... Just a word to the wise and patient)

Cookies n' Creme Torte
Crust
1 cup pecans
3 TB cocoa powder
3 TB coconut oil
6 large dates

Fudgy Layer
1/2 cup cocoa powder
1/4 cup coconut oil
1/4 cup almond butter
1/4 cup agave nectar (or honey for paleo version) + 1 TB
1 tsp vanilla extract of Seeds out of 1/3 vanilla bean (save remainder seeds for whipped coconut crème)
As pictured below

Whipped Coconut Crème
Seeds from 2/3 of a vanilla bean (or use 2 tablespoon vanilla extract)
1 can heavy coconut milk (or Trader Joe's coconut crème), left in cool area or fridge overnight
2-3 TB agave nectar, powdered sugar, or stevia drops

Instructions
1. Process crust ingredients in food processor until a sandy texture. Press into pie plate or spring-form tart pan.
2. Process fudgy layer ingredients in food processor until completely smooth. Pour over crust and refridgerate.
3. Meanwhile, make the whipped coconut crème: Scoop out crème from the top of the can. There should be quite a bit with a little bit more coconut water in bottom (save this to extend coconut crème or for smoothies). In large mixing bowl, beat coconut milk on high until whipped. Add vanilla and sweetener to taste and continue whipping. Pour on top of fudge layer and refridgerate.

ENJOY!

Cardamom Yogurt Almond Cake with Strawberries and Pistachios for Garnish (Dairy-free and gluten-free)

Nothing quite like a moist cardamom cake. I just love cardamom and its bright yet still spicy flavor. I think you'll like this cake too!

The only flour used in this cake is almond flour making this treat protein-rich! If you can't find almond flour in store, consider purchasing online (which can save you money). Amazon sells several brandsof which Blanched Almond Meal Flour, 5 lbs has great reviews.

Serve with strawberries and chopped pistachios for a pretty presentation! A lovely treat for Mother's Day or Easter.

Cardamom Yogurt Almond Cake with Strawberries and Pistachios
Ingredients
2 cups almond flour
1/4 cup flaxseed
2 tsp baking powder
6 cardamom pods
1/4 tsp salt

1 1/4 cup coconut yogurt (I used So Delicious plain coconut yogurt)
2 eggs
1/2 cup evaporated cane sugar
Zest from 1 Lemon
2 tsp vanilla

For garnish: Strawberries and Pistachios

1. Preheat oven to 350 degrees.
2. Break pods of cardamom and save seeds within. Grind flaxseeds and cardamom seeds in a coffee grinder.
3. Combine dry ingredients. Combine wet ingredients in seperate bowl.
4. Whisk wet into dry and keep stirring until well-incorporated.
5. Bake in pie plate or 9" cake pan for 40 minutes.

Enjoy!

Sweet Potato Fennel Soup

With 3 ingredients, this blended soup is comforting to the soul and easy in the kitchen. Fennel adds a lovely herb flavor to these beta-carotene rich potatoes.

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Initially, I wanted to make a soup that would be nourishing for new moms. My sister and a few friends have had new babies this Fall. It must be the season! And I wanted something that would be delicious and comforting to these ladies and their bundles of breastfed blessings.

Fennel (as mentioned here) is really great for digestion. As an added benefit for new mommies intent on breastfeeding, it can also help calm fussy babies (as carried in the breastmilk). Cinnamon, heavy spices and dairy can be extra-aggravating for breastfed infants but thankfully herbs like fennel can be soothing.

Having a surplus of sweet potatoes in my pantry and fennel on the brain (from another recipe I hope to post soon), I knew these flavors were destined for one great soup and was I ever right! I brought this soup with a lentil salad to my sisters and the next day she called for the recipe.

It also travels well. When using the bouillon cubes, I use three cups of water when blending and store in large mason jars. When reheating, add another cup of water to the jar and swirl around to get the extra soup clinging to the sides.

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Sweet Potato Fennel Soup
4 sweet potatoes (which I think are technically yams if they are bright orange in color)
1/2 tsp fennel seeds, whole *
2 cubes Rapunzel vegetable bouillon with herbs** + 4 cups boiling water
      or 4 cups vegetable broth

1. Roast sweet potatoes in preheated 450 degree oven for 45-60 minutes or until completely tender.
2. Scoop the sweet potato out of the flesh and add to high speed blender with fennel seeds and broth. Blend and serve!

Enjoy!

*This soup may also be made with fennel bulb for a richer fennel flavor. Roast the fennel bulb with the sweet potatoes and add 1/4 tsp fennel seeds instead of the 1/2 tsp.

**I've bought Rapunzel vegetable bouillon from Azure Standard and Vitacost (here's a $10 credit for your first purchase). I buy my fennel seeds from Mountain Rose Herbs.

I'm finishing up shopping and DIYing for Christmas. We just do stockings at our house and it's been fun to find healthy stocking stuffers. If you're looking for some more stocking stuffers consider checking out your local health food store or shopping online at amazon. Some fun and healthy ideas are Arnica Gel(which is only $4.67 when coupon is clipped below price listed - almost half the price of your local drug store), Cranberry Tablets, Astragalus Root Capsules (thankfully this comes in a pack of four so can fill many stockings), Rescue Remedy, Organic Extra Virgin Coconut Oil(comes in pack of 2), and soy candles.

Rustic Pear Tart

There are some recipes you make simply because someone you love likes it with their bacon.

Not that I don’t love a fruit tart for breakfast. I do! But when I’m working on recipes, I sometimes feel my husband gets the short end of the stick. So this is for you, babe.

This oat crust is hearty and crisp underneath the soft and slightly cinnamon-scented pears. Perfect for Fall! And easy for any gathering or holiday! It's also is great served cold the next day with a hot cup of tea.

This is another of Witty Husband’s favorites, another one being the chocolate chip breakfast rug. He also loves the baked oatmeal here on the blog if you are looking for more gluten-free and dairy-free recipes that gluten&dairy-lovers will enjoy. Recipes the whole table will enjoy!

The oat crust for this pear tart is made solely in a food processor. No need to get any bowls dirty! Here are directions if you don't have a food processor: (1) Grind the oats in a spice/coffee grinder. (2) Stir in the remaining dry ingredients. (3) Using a potato masher, cut coconut oil into the flour ingredients until it becomes gritty like biscuit batter. (4) Add liquid and stir well.

Rustic Pear Tart
2 1/2 cup oats
3 TB chia seeds
2 TB evaporated cane juice sugar
1/2 tsp baking soda
1/4 tsp sea salt
1/2 tsp cinnamon
6 TB coconut oil
3/4 cup liquid + extra for spreading dough *

3-4 Bartlett
1-2 TB Fresh Lemon Juice
2-3 TB evaporated cane juice sugar
1 tsp cinnamon

Directions:
1. Pulse the oats and chia seeds in a food processor until sandy flour texture is achieved.
2. Add sugar, bakind soda, sea salt, and cinnamon. Pulse until incorporated.
3. Add coconut oil until it is incorporated and the mixture may have little clumps. Add liquid and process until dough forms.
4. On a parchment-lined baking sheet, spread dough with a wet spatula (keep spatula wet to prevent dough from sticking to it). Spread dough until it is about 1/3" thick.
5. Slice Bartlett pears (remove stems, core and seeds) and layer all over the crust. Sprinkle with lemon juice, sugar, and cinnamon.
6. Bake in a preheated 375 oven for 35-40 minutes or until edges have browned and pears are soft.
Cool 5-10 minutes before cutting.

Enjoy!

*For the liquid, I've used tea, water, unsweetened almond milk, apple juice and even leftover canned pear juice (from when I canned my own pears).