In my commitment to eating seasonally this winter, I've discovered barley. My mom makes a great barley soup & to be honest, I hadn't considered its many other possibilities.Read More
What Vegans Eat
Eating seasonally doesn't have to be hard. Eat the rainbow everyday. This is a little trickier in our Northern winters but still possible with great seasonal choices.Read More
I always swore this recipe would cost your first born, but alas, 'tis the season & I'm not sure what I'd do with a small child...
Vegan Baileys Recipe
2 can coconut milk
- 1 cup sucanat
- 1 cup esspresso (4-5 double pulled long shots - esspresso, not coffee is key!)
- 2 tbs chocolate syrup
- 1 tsp vanilla
- 3/4 cup Irish Whiskey
- Bring coconut milk & sucanat to low boil for ten minutes. Stir often to avoid burning. This process will thicken it (similar to condensed milk).
- Add espresso, stir, remove from heat.
- Allow mixture to cool.
- Put mixture & remaining ingredients in either mason jar or blender. Attach lid & blend/shake.
I know, so easy! And the BEST!
I love food that tastes healthy. One girlfriend says, if it doesn't taste like dirt, it's hard to believe it's good for you. Haha, I suppose...
I also love food that tastes scrumptious. I have a demanding sweet-tooth that will not be denied. It adores creamy, coconuty, lose your mind, thank-you-Jesus yum. It is with this sentiment in mind that I present (drum roll) Coconut (Whip) Cream....
- 1 can Coconut Milk
- 1 tbs Coconut Cane Sugar (a little extra if you like it sweet;)
- 1 tsp Vanilla Extract (optional)
Empty coconut milk into the container, let sit overnight in the fridge to separate water (water will rise and settle on top). With a spoon, remove water from the top. Put what remains in blender with the rest of the ingredients. Blend (maybe 30 seconds), & enjoy!
(note: This recipe isn't mine, it's some Goddess-like Kundalini teacher's I saw online one time but don't have her name any more....if you know of whom you speak, drop me a line, I'd love to give her credit....& a hug.)