COCONUT MANGO ICE CREAM
Ice cream is necessary this summer. This vegan ice cream is easy to make and is accidentally a healthy serving of fruit. Enjoy as a snack or an incredible ending to a large meal.
- 1-13.5 oz can of coconut milk, full fat
- 1 vanilla pod
- 2 ripe mangos, peeled and pit removed
- ¼ cup maple syrup
- Place the can of coconut milk in the refrigerator overnight.
- Remove the seeds from a vanilla pod using a sharp knife.
- Chop the mangos into pieces.
- Place the coconut milk, vanilla beans seeds, mangos and maple syrup in a food processor or blender, and process until smooth.
- Place the liquid in an ice cream maker and follow manufacturer instructions.
Summertime allows us to sit outside with loved ones. This guacamole reduces the body’s summer heat and is delicious as a snack. With spice options and variations, this guacamole is sure to please.
- 2 avocados
- ¼ of a medium size onion, cubed
- ¼ of a red or orange bell pepper, chopped
- 1 jalapeno pepper, chopped
- 2-3 garlic cloves (optional)
- ½ teaspoon cumin powder
- ¼ teaspoon chili powder (optional)
- 2 tablespoon CoCurcumin™ Powder
- 2 teaspoon Wright Salt™ (or to taste)
Mash the avocados with a fork. Mix in the rest of the ingredients until thoroughly combined.
Enjoy with your favorite chips or pita.
During these hot days of summer, a cooling but nutritious salad can make a world of difference. This salad balances the coolness of cucumbers and the heat of vinegar dressings. Enjoy as a meal or as a side dish.
- 1 large cucumbers, diced
- 1 medium tomato, diced
- ½ a medium yellow onion
- 1 tablespoon of apple cider vinegar
- ¼ tablespoon lemon juice
- ½ teaspoon cumin powder
- ½ teaspoon black salt
- ¼ teaspoon chaat masala (optional)
- Place cucumbers, tomato, and onion in a bowl. Add apple cider vinegar and lemon juice and coat the vegetables completely.
- Add in cumin powder, black salt, and chaat masala if using.
- Garnish with cilantro if desired and serve!
This protein and fiber packed kitchree is a delicious and simple dish that can be shared with family. Kitchree can be a meal in itself and may be served at room temperature on hot days. However, the best part of this kitchree is that everyone can add their own spices and garnishes on top, making this a family-friendly and easily individualized dish.
- 1 cup split mung beans (green), soaked overnight
- 1 cup quinoa, soaked with the mung beans
- 2 tablespoons ghee
- 1 teaspoon whole cumin seeds
- 1 medium yellow onion, chopped
- ½ cup carrots, cubed
- 1 cup spinach
- ½ teaspoon ground clove
- ½ teaspoon coriander
- 7 cups of water
- Strain the beans and quinoa from the soaking water and rinse them with cold running water. Set aside.
- Heat the ghee in a 4-quart Dutch oven. When the fat is hot, add the cumin seeds and stir for about one minute. Add onion. Sauté for 3 minutes, until onion is translucent.
- Add in carrots and spinach. Cook until spinach shrinks down.
- Incorporate the clove and coriander, coating all the vegetables.
- Incorporate the beans and quinoa, mixing the contents of pot thoroughly.
- Add the water and cook for 30-45 minutes. The beans will be soft and the meal should have a soup-like consistency.
- Enjoy with additional ghee on top and some sprigs of cilantro. For those who want more heat, some chili flakes can be placed on top.