Thursday, October 23, 2014

Homemade Vegan Ice Cream Mango Flavor

Craving for Vegan Mango ice cream? and so am I. I could hardly find either vegan mango ice cream or regular mango flavored ice cream unless I go to Asian store. 

Mangoes bring back my memories in my childhood when my dad used to have tons of Mango trees on his farm.  During harvest season my mom would make mango ice cream cake or we call it mango float. Oh! how I love it! I'm craving for it and dying to eat right now. I don't know if this is part of my pregnancy cravings or what.

Since I'm vegan I made a healthy version of vegan mango ice cream. Although, I did not follow the directions because I was so impatient but I am going to share the proper way to make it.

Here's how:


1 Can Coconut milk
2 Cups Frozen Mango (I recommend fresh ripe mango for best taste result. The sweetness and freshness of Mango will fill up your satisfaction)
1 Cup Coconut Sugar or brown sugar. (If you use ripe mangoes you may lessen the amount of sugar)
1/2 Cup Almond milk
1 tsp pure vanilla

1. Mix and blend all ingredients until smooth. If using frozen mangoes, no need to refrigerate. For ripe mangoes, refrigerate at least 4 hours. 
Note: When I make ice cream I normally refrigerate overnight. I don't think it matters but my time is limited between cooking, household chores and kids, so I have to split my time when making ice cream.

2. Churn the mango mixture according to manufacturer's instruction. I have Rival ice cream maker and I churn it for about 30 minutes.

3. Freeze to firm it up.

4. Enjoy!

Wednesday, October 22, 2014

An Award-winning Multimedia Speaker

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New WIC Update

The WIC program just updated their approved food list. For WIC members who are not aware you may check out their new shopping guide updates for year 2014. I believe they just updated it this month if I'm not mistaken. You might have a brand of food for you or your kids that was used to be not mentioned in WIC's food and shopping guides but is considered now.

I'm sure some parents are considering healthy products especially for their kids' health. As far as I know the Silk soymilk with Non-GMO verified logo is now approved by WIC's food lists. For parents who are very particular with organic products this might be your chance.

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Left handed guitars are very useful for left handed people. Anything that is played with the right instrument for the right people are more likely to achieve a successful goal. The good news is that there are coupons available for the month of October that will help you save money and not only that there are free 2-year warranty on selected guitars with amazing 5-star reviews.

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My Homemade Vegan Ice Cream

Sweet tooth runs in our family. We love to explore different kinds of desserts from different countries. But I know in my heart that commercial processed high fructose corn syrup or hydrogenated oils are unhealthy. I don't want my kids to get used to it. 

While I've been making homemade vegan dinners for my family I decided to explore making homemade vegan ice cream. The first ice cream that my husband made didn't turned out very good as far as the consistency is concern. It was like Italian ice. But the one I made really impressed my family. It was a homemade vegan chocolate coconut ice cream. It's simple and easy. It has only 3 ingredients or 4 including optional choco chips.

Here's how:

4 cans of coconut milk (the higher amount of total fat the better. Fat makes the ice cream creamy)

3/4 cup 100% Cocoa powder natural unsweetened. I used Hershey 100% cocoa powder from Sam's club. Note: You may add cocoa according to your taste. I don't like too chocolatey.

2 1/4 Cups Coconut sugar.(You can use brown sugar if you like. Coconut sugar are more money. Note: Dry sweeteners are recommended in making ice cream than liquids like honey or maple syrup.

Optional: Vegan Chocolate chips.

1. Bring to boil the coconut milk. 
2. Mix the remaining dry ingredients and simmer for about 10 minutes.
Note: If you see chunky stuff from the coconut powder just ignore it. It will turn out to be like chocolate chips in your ice cream but if you don't like I would recommend blending all the ingredients in the blender, bring to boil and simmer for 10 minutes.
3. Refrigerate at least 5 hours but I do it overnight.
4. Churn in your ice cream maker according to instructions. I normally churn it for about 30-40 minutes.
5. Optional: Mix your Vegan chocolate chips with your soft ice cream.
6. Freeze.


Thursday, October 16, 2014

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Our Perfect Vegan Homemade Soup In This Cold Weather

I have been spending time cooking lately. I just decided to take seriously of my diet and to the rest of my family. Today my husband gave me an idea to make a vegan cream of potato soup. He hates cold and it might make him feel better to have that soup for cold season while not feeling guilty because it's healthy.

It made me feel good when everybody love my cooking and I saved a lot of money by making use of what's in our fridge before it goes bad. Our organic potatoes that has been in our fridge for a while turned out to be our perfect vegan soup in this cold weather.

For recipe and directions please check out my previous post. Thanks!

Friday, September 5, 2014

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Homemade Vegan Cheese Sauce

Recently, I decided to give my family a non-processed healthier diet. To become a vegan does not mean eating healthy. A lot of my friends who are vegan but suffer illnesses because of eating processed food. 

I got a really good recipe from my friend that is perfect for busy moms and dads out there. It's quick and easy to make. Here's how: 

1-1/2 C Washed Cashews
1 C Water
1/2 C Pemientos
2 Tbs. Onion Powder
2 Tbs. Lemon Juice
1-1/4 Tsp. Sea Salt
2 Tbs. Nutritional Yeast
1 Tps. Sesame seeds
1 Tps. Garlic Powder


Blend all ingredients. Chilled (optional).

Monday, August 4, 2014

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