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AIP Paleo Recipes

Paleo Egg Rolls (vegan)

July 9, 2014

Hello Chinese Restaurant in my Kitchen!

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Filed Under: AIP Paleo Recipes, Entree, Paleo, Side Dish, Snacks, Vegan Tagged With: grain free, low starch diet, paleo, paleo chinese food, paleo egg roll, paleo wraps, recipe, spring roll, starch free, sweet & sour, sweet and sour, sweet and sour sauce, takeout, vegan, vegetarian

Coconut Cruch Ice Cream Bar, paleo

June 2, 2014

Coconut Crunch Ice Cream Bars - nutfree - dairy-free - gluten-free - soy-free - easy dessert recipe

These bars are the bee’s knees! Super to eat, the perfect summer time treat!

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Filed Under: AIP Paleo Recipes, Dessert, Low Carb - Keto, Paleo, Snacks, Vegan

No Juicer Required

May 7, 2013

Juicing without a Juicer: Fresh Ruby Juice

This week I am doing a little juice fast. And this time I am doing it without a juicer. And even though I have a really nice juicer, often the thought of cleaning it out makes me not feel like juicing as much, just being totally honest here! SO, this week I am blending everything up in my Vitamix and straining it through a nut milk bag. (You can order my most favorite nut milk bag directly from me here!) And I have found that I LOVE doing it this way!!

A few reasons why:

1. Super easy clean-up

2. More flexibility in what I can juice (i.e. frozen fruits can be tossed right in.)

3. You get so much more juice out of each piece of produce. Once you have strained it through a nut milk bag, and given it a good squeeze, there is just a little bit of compacted fiber left to feed to the dogs or toss in the compost bin. As compared to all the left over pulp my juicer creates.

4. It takes a lot less fruits & veggies to produce a glass of fresh juice

5. You don’t have to spend time cutting up produce as carefully or spend as much time feeding each piece through a juicer.

6. You can really maximize the flavor of the fresh herbs like mint & basil you add, as they get blended in really well.

Now, I can totally see where some people would rather stick with a juicer, especially when you are juicing things like wheat grass that get destroyed when being blended to quickly. I completely understand and I totally support you for using your juicer! Juice on!! And I still appreciate having my nice fancy juicer too. It just comes in a far cry in 2nd place behind my Vitamix for how much use it gets. So if you are on the fence as to purchase a good blender or a juicer, I personally recommend going with a nice high speed blender and then purchase an $10  nut milk bag, which can be used for making homemade almond milk and fresh juices!

My Ruby Juice Recipe:

  • 1 cup frozen blackberries
  • 1 cup frozen raspberries
  • 1/2 cup frozen cranberries
  • 1 cup handful fresh mint leaves
  • 1 cup handful fresh parsley
  • 1 cup fresh radishes
  • enough water to get the blender to spin

Toss everything in a blender. Ideally fresh is best, but I am in the process of using up the last of last summer’s frozen berries to make room for more this summer! I just blended everything together on high, then poured and strained through a nylon nut milk bag. I gave it a good few squeezes to separate out all the fiber and seeds. I tossed out the fiber and seeds, poured the juice in a glass, and enjoyed every last drop! It was like the smoothest raspberry smoothie I had never had before!

Note: Since I used all frozen berries, it was very cold on my hands squeezing the juice through the bag. Warning: very cold fingers! So ideally one would use fresh berries, but if all you have on hand are frozen ones too, don’t let it stop you! ♥

For lunch today, I made a delicious green juice version of my Cucumber Gazpacho recipe in my Vitamix (omitting oil, omitting avocado, but adding extra garlic and celery) and it was heavily! I strained it through my nut milk bag with such ease too!

As also seen on:

frugaldaysad1

Filed Under: AIP Paleo Recipes, Breakfast, Paleo Tagged With: how to make juice without a juicer, juicing without a juicer, ruby juice, using a blender to juice

Cherry Garcia Ice Cream!

April 9, 2013

Cherry Garcia Ice Cream #raw #vegan #paleo @bettyrawkerWARNING: This Cherry Garcia Ice Cream recipe is so good. Like really really good. It is so refreshing, anti-inflammatory, and it tastes absolutely divine.

I was inspired to make this by Girl Cooks World and Vedged Out. This recipe is absolutely RAWKING good, you will likely want to double it!

Cherry Garcia Ice Cream #raw #vegan #paleo @bettyrawker

Cherry Garcia Ice Cream

  • Servings: 4
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*This ice cream recipe works awesome with fresh coconut meat or with canned coconut milk. I honestly like it both ways equally!

  • 1 -1/2 cups fresh Coconut Meat* (from 2 or 3 Young Thai Coconuts)
  • 1/2 cup coconut water*
                *OR Use one – 12oz. can full fat coconut milk* (this replaces coconut meat + coconut water)
  • 1 cup frozen dark cherries, chopped (divided)
  • 1/3 cup sweetener: coconut nectar, maple syrup, or (non vegan) honey
  • 1/2 tsp almond extract (can be omitted)
  • 1 vanilla bean or 1 teaspoon vanilla extract (omit for AIP)
  • optional: 1 Tablespoon vodka, this makes a softer ice cream for scooping, if you plan to keep this frozen for a little while. The vodka doesn’t freeze, so when added to vegan ice creams it makes them softer, especially after being kept in the freezer for a while.
  • optional: 1/2 Tablespoon lemon juice (brilliant idea from Vedged Out and Ben & Jerry’s Ingredient list)

Chocolate Pieces:

  • 2 Tablespoons coconut oil, melted
  • 2 Tablespoons raw cacao powder (use carob for AIP)
  • 1 tablespoon maple syrup
  1. Blend coconut meat and coconut water (or canned coconut milk) + 3 cherries (for pink color), sweetener, almond extract, vanilla & lemon juice in a high speed blender. Pour into ice cream maker. While mixing in the ice cream maker, make the chocolate pieces.
  2. Gently melt coconut oil over low heat, stir in cacao and maple syrup. Pour onto a piece of wax/parchment paper on a flat plate or baking dish. Freeze sheet of chocolate for 15 minutes, then break into small pieces.
  3. When ice cream is starting to firm up, add in frozen chopped cherries. When ice cream is ready, stir in broken up pieces of the raw chocolate. (You can also just pour the chocolate recipe over the ice cream, and it will act like a “magic shell” covering that hardens up when it hits the cold ice cream!)

Enjoy!

*Also check out Vedged Out’s Raw Version using cashews!

Cherry Garcia Ice Cream #raw #vegan #paleo @bettyrawker

Cherry Garcia Ice Cream #raw #vegan #paleo @bettyrawker

Also featured on Paleo AIP Recipe Roundup – Gluten Free Wednesdays – Naturally Sweet Recipe Roundup + Allergy Free Wednesday + Simply Natural Saturday

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Filed Under: AIP Paleo Recipes, Dessert, Paleo, Vegan Tagged With: homemade ice cream, paleo ice cream, raw vegan ice cream, vegan cherry chocolate recipe, vegan cherry ice cream, vegan cherry recipe

Cucumber Gazpacho

January 4, 2013

Some days you just need a need a spicy, flavorful, herbie, creamy, soup. This cucumber gazpacho fits the bill. Super easy to make, and fool proof. A great way to pack fresh greens and alkalizing veggies into your day!

Simple Cucumber Summer Soup #vegan #raw #paleo

Soup Base:

  • 2 medium sized cucumbers (or 1 long English cuc)
  • 1/2 avocado (approx 1/2 cup)
  • 1 handful fresh basil (or baby spinach)
  • 1/2 cup water (or almond milk)
  • 1 TBS olive oil
  • 1/2 TBS coconut vinegar (or 1 TBS lime juice)
  • small handful of or combo of:  dill, cilantro, parsley, or other green herbs.
  • optional: 1/2 jalapeno (adjust heat to your liking)
  • optional: 2 stalks celery (replaces need for salt)

Makes enough for 2 large bowls.

Garnish for Each Bowl:

  • 1 TBS hemp seeds
  • 1 TBS cold pressed oil (pumpkin, flax, olive)
  • 1 TBS fresh chopped herbs
  • optional: sea salt & pepper
  • optional: sunflower sprouts or microgreens

Blend soup ingredients together in a high speed blender. Chill for a couple hours, or eat right away. Garnish & enjoy!

Filed Under: AIP Paleo Recipes, Low Carb - Keto, Paleo, Side Dish, Vegan Tagged With: raw vegan soup

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Andrea Wyckoff

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