Abby Phon

Holistic Health and Wellness Coach

Blog

Pumpkin Pie Ice Cream (Vegan & Gluten Free)

Posted on October 13, 2014



INGREDIENTS
:

  • ½ cup raw, unsalted
  • cashews (soaked in water overnight, raw not roasted cashews)
  • 2 cups pumpkin puree
  • ¼ cup full fat coconut milk
  • ½ cup maple syrup
  • 1/8 tsp sea salt
  • 1 tsp vanilla extract
  • ½ tsp nutmeg
  • ¼ tsp ginger
  • 1 tsp cinnamon

DIRECTIONS:

  1. Soak the cashews overnight.
  2. Drain the cashews.
  3. Add all ingredients to a Vitamix or blender
  4. Pour into an ice cream maker, if you have one, or just put into a bowl in the freezer. Stir every 30 minutes or so until set (3-4 hours.)
  5. Enjoy!

Creamy Roasted Butternut Squash & Sage Penne (Vegan & Gluten Free)

Posted on October 13, 2014

INGREDIENTS:

  • 1 butternut squash, roasted
  • 2 cloves garlic, minced
  • 2 tsp fresh sage, chopped
  • 3 tbsp coconut oil
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • 1 lb pasta (quinoa or whole wheat)
  • safflower or vegetable oil for roasting


DIRECTIONS:

  1. Preheat oven to 415 F.
  2. Cut the butternut squash in half, scoop out the seeds.
  3. Brush the squash with a little oil and roast in the oven for 45-60 minutes (until fork tender.)
  4. When the squash is done, cook the pasta according to its directions. Reserve 1-2 cups of the pasta water.
  5. Heat the coconut oil in a frying pan over medium heat.
  6. When the oil is hot, cook the garlic and sage for 2-3 minutes, until just aromatic.
  7. Scoop out the butternut squash into a Cuisinart.
  8. Add the oil, garlic and sage from the frying pan, salt and pepper.
  9. Puree until smooth.
  10. Mix the pasta and puree, add a slash of pasta water to thin the sauce, if necessary.
  11. Enjoy!

Green Pancakes (Gluten Free)

Posted on September 22, 2014

Ingredients:

  • 3 stalks kale
  • 4 eggs*
  • 1 cup oatmeal (baby oatmeal, or rolled oats)
  • 1 cup strawberry
  • ½ cup goats' milk (or grass-fed cows' milk, almond milk, etc)
  • dash cinnamon
  • 1-2 Tbsp coconut or vegetable oil (for the frying pan)

 * depends on the size of your eggs. I start with 3, and add more as necessary. If the first batch come out too runny to hold together, I add another egg to the batter. 

Directions:

  1. If you're using rolled oats, blitz them in a food processor or blender first until they make a flour.
  2. Put all ingredients in a Vitamix or blender
  3. Blend
  4. Heat a little coconut (or vegetable oil) in a frying pan or skillet over medium heat.
  5. Cook as you would normal pancakes - flip when small bubbles form. About 3 minutes a side.
  6. Enjoy!

Almond Butter Brownies (Gluten Free, Dairy Free, Vegan optional)

Posted on September 17, 2014

Serves: 9



INGREDIENTS:

  • 1 cup organic raw almond butter
  • ½ cup organic coconut palm sugar
  • 2 tbsp flaxseed + 3 tbsp water OR 1 organic egg
  • ½ tsp baking soda
  • ½ tsp organic vanilla extract
  • ½ tsp sea salt
  • ½ cup semi-sweet chocolate chips
DIRECTIONS:
  1. Preheat oven: 350 F
  2. Grease small Pyrex dish (8×8 or 9×9), or line with parchment paper.
  3. Mix all ingredients except chocolate chips
  4. Add chocolate chips and pour batter into pan
  5. Bake until golden dark brown – about 22 - 25 mins
  6. Cool at least 10 mins before cutting (if you can wait that long!)
  7. ENJOY!

Young Living Oils Workshop

Posted on September 5, 2014



Please join me for a very special event!

You and a friend (babies welcome too!) are invited to an intimate gathering filled with life enhancing information, wonderful smells, good company & treats!


Mint Chocolate Chip Ice Cream (Vegan)

Posted on August 15, 2014

Mint chocolate chip is my all time favorite ice cream flavor. It has been since I was a little girl. And it always had to be that light green color! Honestly, I still like the color and still love the flavor. This time of year, it's easy to find fresh mint! If you have your own herb garden, it might be starting to take over just about now. And my local market has salad-sized clam-shells packed to overflowing with inviting sprigs! So I went into the kitchen and tested a bunch of recipes to deliver to you (and my mouth) the perfect winning (vegan) combo!

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