Two weeks.

That’s how long I have left as an Undergrad, before I walk out of my last class of University ever.

Ok, well not ever. If I’m going to be a teacher, I’m going to have to go back after I graduate to complete the Professional Development Program, thus another year of classes. But, I will however have five glorious months off from homework, essay writing and deadlines. Finally.

In these five months I plan on working, hopefully, and travelling to Europe with a friend for a month. I guess once that is all finished I’ll be alright with going back to class. Even though I would like to think this will be my last class ever.

Spring seems to have arrived here in Vancouver, though we were seeing snowfall up until last week. My allergies don’t seem to care if there is snow on the ground or not, regardless of the weather allergy season has definitely made an appearance.

I appreciate the warmer temperatures and sunny afternoons, the sun shining way past its usual curfew of 5:00 pm, and the happier moods that overall nice weather seems to put you in. I really do. Even if I curse the fact that I begin allergy attacks by 9 am each morning. Nasal strips are now my friend if I ever want to be able to sleep through the night. Oh, and breath.

After seeing a recipe from Eat – Drink – Love earlier this week I knew I wanted to make it. It just screams spring is on the way. I’ve never really had Sherbet, though I probably have and just called it ice cream. Due to dairy allergies I rarely if ever eat ice cream or frozen yogurt anymore. Poor Adam ;) After looking at the recipe I thought I could make that dairy free, and still enjoy it. It’s like a smoothie, only creamier with the addition of coconut milk.

It’s Vegan, Raw, Gluten Free, Dairy Free, Sugar Free and still totally satisfying. If you’re into those kinds of things. You can eat an entire bowl and not feel guilty. Have it for a snack in the afternoon, or  top it with fresh fruit and you’ve got dessert after dinner.

It’s easy.

Ta-Da.

Hope everyone has a sunny weekend! Adam is firing up the grill for our Homemade Turkey Burgers (this recipe is definitely a winner) first BBQ of the season!

Frozen Strawberry-Banana Smoothie Sherbet

Ingredients:

• 1 pkg. Strawberries, thoroughly washed & stems removed
• 1 can Coconut Milk (reduced fat or regular)
• 1-2 very ripe Bananas

Directions:

1. Slice strawberries and bananas and place in food processor (I use my KitchenAid 7 cup) or blender and puree until smooth.
2. Add the can of Coconut milk and puree once again.

Alternatively, if you do not want to have seeds in the finished product, puree the strawberries and push through a mesh sieve, and then add that back to the processor and add banana and coconut milk.

3.  Place smoothie mixture into a bowl and chill in the fridge overnight. I made this the night before and let the flavours   marinate in the fridge. The ripe bananas will sweeten the strawberries naturally and the coconut milk adds a hint of tropical flavour. If you don’t wish to wait overnight, chill at least an hour or two to let flavours release.

4.  After chilling place smoothie mixture into Ice Cream Maker (I use my KitchenAid Ice Cream Attachment) and freeze according to the manufacture’s instructions. About 20 minutes.

You can eat is soft serve once it’s done, or freeze until hardened.

This freezes quite solid, so allow to sit at room temperature for a few minutes before serving.

Storing in cute mason jar optional. Looks like a jar of strawberry jam!

That title is a mouthful! Almost as big of a mouthful as these yummy little things themselves ;)

The other night I had a craving for something sweet, quick, and somewhat good for you. I knew just where to look for some inspiration. Averie’s website Love’s Veggies and Yoga always has so many great recipe’s for quick sweets requiring little ingredients!

These are perfect for a sweet tooth moment, and also to munch on while studying. Like me. Tomorrow is my first final for the summer semester. I already handed in two final papers, one 15 pages long! And now have two final exams. Then I get two weeks off before fall semester begins. The only good thing is Adam and I are going to VEGAS at the end of August. I cannot wait!! I love Vegas.

For the recipe I used my new KitchenAid food processor, if you don’t own a food processor you can definitely use a blender. However, after reading other people’s opinions before I now know that a processor and blender are definitely not the same! I love love love using a processor. It can do so much!

The other night I made these with cocoa camino organic chocolate chips, but since I ate all those, I simply made some chocolate chunks (to make it a true vegan recipe) by combinging cocoa with vanilla and (supposed to be Agave syrup but I didn’t have any) so I used maple syrup. You combine it all, place it between some saran wrap and roll into a flat thin rectangle then freeze. Once frozen, cut into tiny chunks. I actually preferred the chocolate chips but this will do in a pinch. Also, the original recipe called for cashews, I had none so I used Almonds instead.

Raw Vegan Chocolate Chip Cookie Dough Balls
Recipe adapted from Averie @ Love’s Veggies and Yoga 

Ingredients:

2/3 c Almonds
1/3 c Whole Rolled Oats – Not instant or quick oats (I used gluten & wheat free from TJ’s)
2 Tsp. Maple Syrup
1 Tsp. Vanilla Extract
6 Whole Dates
2 Tbs. Unsweetened Coconut
1/4 cup Chocolate Chips

Gather up your ingredients

Combine Oats and Almonds in your blender

Mix together until it becomes an Almond / Oat flour

Add the Vanilla and syrup and blend again. It will begin to clump togeher

Add in the dates next and blend once again

Pour the coconut in next and blend once more

Lastly, add in your chocolate chips and mix until just blended. It will clump together more

Once you mixed in the chocolate chips, using your hand scoop out a small amount, a few tablespoons worth and form into balls.

Lastly, eat them! They taste just like cookie dough. You can leave out the coconut if you like or add other ingredients. Maybe raisins and cinnamin for oatmeal-raisin cookies? Yum!

These are more like coconut-chocolate cookie dough balls. I think I will go get some cashews and try to make it with those for a more chocolate-chip cookie dough feel, as it seems more smooth and dough-like. These are almost like a raw macaroon style! And oh-so-good too.

These are the ones I made first! I prefer the whole chocolate chips to the ‘raw vegan’ ones. I also had a few cashews that I used up in these ones.

The perfect summer treat! No bake, and full of delicious ingredients! I would suggest storing them in a reusable container, plastic bag or saran wrap for 1-2, maybe 3 days. If they last that long ;)