I joined an unofficial challenge (there’s four of us) to eat no refined sugar for the month of September. One of us has a pretty severe sugar addiction, and the rest of us wanted to lay off the sweets and baked goods for a little while. I haven’t been too worried about it, because I’ve done the raw thing before, albeit for a lesser amount of time. But I do have a sweet tooth, and as much as I love fresh fruit, sometimes I want something different. Enter fruit “ice cream” – simply frozen fruit (usually with banana for creaminess) and occasionally a pinch of spice, blended. No fat, no non-dairy milk, no added sugar and all raw to boot! Pictured above is a bowl of “ice cream” made from frozen strawberries, peaches, bananas, a splash of vanilla and a small handful of sultanas (or golden raisins… though they have a higher concentration of natural sugar than fresh or frozen fruit, they still count as good sugar to me . The best part is that it takes me only a minute or two!
I use my trusty Vita-Mix for this, but I have noticed a very similar concoction popping up in the vegan blogosphere: Gena’s Soft Serve. For that you need only a food processor, and as a bonus you also get introduced to Gena’s inspiring posts and easy-to-make recipes, which are worth the visit alone!
I’ve meant to post much more than I have been, and while I doubt my excuses are necessary, I’m going to list them anyway.
First, I was stricken with some mystery illness last week; it was either mild food poisoning or some freakish flu bug, which at any rate kept me out of the kitchen for a few days.
Second, I’ve been having tester guilt. I signed up to test recipes for both Terry Romero’s Latina cookbook (title yet unknown) and jae steele’s follow-up to Get It Ripe (Ripe From Around Here). Being big fans of both of them and feeling grateful for the opportunity to give feedback in the creation process, I realized how little I felt I’d done in the past month and a half, so I’m in the middle of catching up before some impending deadlines. You can check out photos-in-progress for Terry here and for jae here, neither of which reflect the entirety of what I’ve tested, but will hopefully get you excited for two great vegan cookbooks coming out.
Speaking of cookbooks, is anyone else feeling overwhelmed by how many vegan cookbooks are out there? I feel like I went vegan on the cusp of a cookbook explosion, and I can’t keep up… and I love cookbooks! But I’m definitely having to be choosy since my pocketbook can’t afford everything I want to own, and I still haven’t even cooked from some of them yet!
It also reminds me of how much work I have to do to get some recipes together for my second zine/mini cookbook project. Speaking of which, and I feel like I’m being self-important asking this, but are there any requests you have for recipes or concentrations? I’m compiling a list of ideas before I delve into experimentation phase, and I’m very open to suggestions; feel free to leave any of these in the comments section.
And lastly, I’m in the beginning stages of updating my blog to a new server and deciding what to do about this old one; what to keep, what to get rid of, etc etc. If you’re still reading to this point, I basically am feeling a little overwhelmed by all the work I’m setting up for myself, and figuring out how to sort through it in the best way. But my favorite season is just around the corner, and I’m sure that the happy-giddy boost it gives me will help me get through all of this stronger and bursting with posts and recipes and veganfoodlove. So continue to bear with some of my absences, and hopefully everything will be looking rosier soon!