Fro Zen A Voca Do

Another frozen treat!

Avocados are wonderful, and wonderfully frustrating, but so versatile!   This ice cream is rich and creamy and velvety.  I haven't had ice cream with such great texture in A LOT of years.

It's super easy with only 3 ingredients.  I always have a lot of avocados and no matter how hard I try to keep them in different stages of ripeness, there's always one ripe enough for ice cream!

One large or two small ripe avocados
1/3 cup dehydrated cane juice or sugar
1 cup vanilla soy milk or milk of your choice

Blend the ingredients either in a blender, food processor, or with an immersion blender like I did.  It should resemble pudding.  If too thick, add a bit more soy milk.

Not only does it look like pudding in this state, it tastes like damn delicious pudding too!  Since I was determined to make ice cream, I refrained from eating it all before it hit a freezer.

I used my Zoku freezer cup to turn this into ice cream right away.

I then put the remainder of the mix in a freezer safe container with a lid, placed it in the freezer, and removed and stirred it every 40 minutes until firm.

However you freeze it, it is ice cream dammit!  It is ice cream and it is delicious! 

Sweet, Simple Summer

I've been enjoying a sweet taste of summer this year... Watermelon!  I've finally done something a little more with it than shove it in my mouth over the kitchen sink too.

After balling half a watermelon, I decided to make granita with what was left after scraping down the sides.

2 cups watermelon

1/2 cup evaporated cane juice or sugar

Combine the melon and sugar in a blender or a bowl with an immersion blender.

Pour into a shallow, freezer safe container with a lid and place in the freezer.  Every hour for three hours, remove from freezer and scrape, or rake, the granita.  Scrape before serving too.

It may not be Taylor Street, but it tastes like summer to me!

Sweet, Simple Summer Granita

I've been enjoying a sweet taste of summer this year... Watermelon!  I've finally done something a little more with it than shove it in my mouth over the kitchen sink too.

After balling half a watermelon, I decided to make granita with what was left after scraping down the sides.

2 cups watermelon
1/2 cup evaporated cane juice or sugar

Combine the melon and sugar in a blender or a bowl with an immersion blender.

Pour into a shallow, freezer safe container with a lid and place in the freezer.  Every hour for three hours, remove from freezer and scrape, or rake, the granita.  Scrape before serving too.

It may not be Taylor Street, but it tastes like summer to me!

Greek Style Potatoes

This is just too easy, and tasty, not to post.

I've recently been brave and trying new foods. Introducing something new is scary for me but I've just been so down lately that a little variety seemed necessary.

Oregano and olives have been successful introductions. Red lentil were a fail.

Here's an easy meal or side!

3 tablespoons Earth Balnce stick margarine
3 medium, peeled and diced russet potatoes
1/2 can each of green and black olives
1 tablespoons Bragg Liquid Aminos
Oregano
Black pepper

Cook potatoes and margarine on medium in a fry pan with a lid until tender and golden brown.

Remove from heat and stir in the remaining ingredients.

I can't even. So delicious.