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Frozen Treats

Weekly Recipes
 
Mango Ice Cream

Mango Ice Cream

Serves 4

Ingredients: 

1 bag (3 cups) frozen organic mango chunks
1 cup So Delicious® Sugar Free Vanilla Coconut Milk or any non-dairy milk
2 teaspoons ripe organic avocado
1½ Tablespoons organic lemon juice
1½ Tablespoons organic honey

Directions:

Place all ingredients into food processor (using the S blade) or Vitamix®. Blend until smooth, and serve immediately. Store in freezer for up to two months.

Recipe courtesy of Gwen Marzano, Garden of Life Educator and Certified RAW Vegan Chef

 
Raspberry Vanilla Cream Popsicles

Raspberry Vanilla Cream Popsicles

Makes 10 popsicles

Ingredients: (use organic)

1 13.5-ounce can organic coconut milk or 2 cups coconut yogurt (whole fat)
2 6-ounce packages of fresh raspberries
3 Tablespoons raw honey for mild sweetness or 4 Tablespoons for a sweeter result
1 teaspoon vanilla extract
2 Tablespoons Garden of Life coconut oil

Directions:

Place all ingredients into a blender. Blend on high until smooth, frothy and creamy. Pour into popsicle mold and insert handle tops or wooden sticks (depending on the type of molds you have). Freeze for a minimum of three hours. Once thoroughly frozen, turn popsicle mold maker on its side under running hot water, but do not allow water to touch popsicles! This will loosen the popsicle away from sides of the mold, making it easier to remove. After eating your share, wrap remaining popsicles in individual pieces of Saran™ wrap. Store popsicles in a Ziploc®  freezer bag in the freezer. Note: Variations on this recipe can be to change the fruit or to omit the fruit and add your favorite nut butter or raw cacao powder.

Recipe courtesy of Pure Fresh Daily (www.purefreshdaily.com)

 
Cinnamon Banana Ice Cream

Cinnamon Banana Ice Cream

Serves 1 or 2

Ingredients:

2 cups frozen organic banana chunks
½ scoop Garden of Life RAW Fit™
½ cup unsweetened almond milk
8 to 10 drops of SweetLeaf® vanilla cream liquid Stevia
½ teaspoon organic cinnamon

Directions:

Place all ingredients into a food processor (or high speed blender) and blend until smooth. Serve immediately or store in freezer for up to three weeks. 

Tip:

Never throw out those overly ripe bananas. Peel them, break them into chunks and freeze them in a Ziploc® bag for up to two months, and use in your favorite smoothie or ice cream recipe.

Recipe courtesy of Gwen Marzano, Garden of Life Educator and Certified RAW Vegan Chef

 

This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.


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