One of the exciting places we visited on our Campervan travels last year was the birthplace of Robbie Burns, Scotland’s most notable poet whose birthday is celebrated every year in numerous places around the world on 25th January. Continue reading “Vegan haggis for Burns Night”
I was going to post this recipe early in the New Year as an encouragement to use up any leftover mincemeat abandoned in the back of the fridge. But why wait? It’s deserving of much more attention than an after thought – a decadent dessert to share over the festive period. Continue reading “Vegan mincemeat lattice tart”
This traditional fruit pudding is not to everyone’s taste, but I still feel like Christmas Day is only complete after the pudding’s been set on fire and served with lashings of custard (yes custard – I’ve never been a brandy butter kind of person, even before I went dairy free!) Continue reading “Christmas Pudding”
Today (23rd July) may be the day that the UK holds its collective breath as we wait to find out the name of the new Prime Minister, but in the US, it's National Vanilla Ice Cream Day. So to raise your spirits and focus on something much more tasty, I thought I'd share this delicious vanilla oat ice cream recipe. Because ice cream always makes things better!
Ice cream is the perfect combination of sugar and fat that pings dopamine receptors in the brain and sets us off on a full pleasure experience. It's the balanced combination of fat and sugar that does it - the bliss point. Eating sugar by itself is not so good - it's all claggy and gums up your mouth. And cream is ok in small amounts but is pretty bland. Blend them together, change the temperature, add a little extra flavouring (in this case vanilla) and voilá - a taste sensation that we love to eat in large amounts. The 'need' for ice cream is an on-going narrative in the media - I discuss this more in my book Eat Well Live Well with The Sensitive Foodie.
When I first changed to a dairy-free diet there was only one ice cream option available to buy - Swedish Glace. It was also very lovely; sadly it's since been bought by Walls and it's changed - I find it quite bland and the tub is nearly impossible to open without damaging your hand! Nowadays there are numerous dairy-free and vegan ice creams available to buy, most of which contain highly refined fats and sugars, or coconut, which is off the menu for those of us following the Overcoming MS programme or using a whole-food plant-based diet for reversing health conditions.
So what's a girl to do? This vanilla oat ice cream is a great alternative. It's thick, creamy and subtly sweet. It's also packed with fibre so even if your pleasure centre is screaming "more, give me more" your stomach will be saying "no way, I'm stuffed"!
If you've never made your own ice cream before, don't fret as it's super easy - as long as you have an ice cream maker. I've had one this Andrew James one for a few years now. It's not expensive and is easy to use - you just have to remember to freeze the bowl. I keep mine in a plastic bag in the freezer so it's ready for all ice cream emergencies. If you don't have a big freezer, you might not want to do that so be prepared to think ahead and freeze it as needed.
If you don't have an ice cream maker, you can make it by pouring the mix into a plastic container then freezing for hour, stirring, then freezing again. Do this 4 or 5 times and you should get a similar result - it's just time consuming and you have to remember to do it every hour!
Because this ice cream contains whole oats and dates it also contains a lot of fibre. So apart from filling you up as mentioned above, it also releases the natural sugars more slowly, which is better for blood sugar control. On top of that, the fibre in oats is good for gut health as well as heart health. And oats also contain healthy fats, as does almonds and cashews (if you are using it as cream). So this ice cream is good for the body as well as the taste buds - that really is something to celebrate!
If you think I've finally lost the plot with my whole-food plant-based ideas, don't dismiss this until you've tried it. I think you'll be pleasantly surprised. And if you do make it, I'd love to hear what you think - and what flavour you would like to discover next.
Vanilla Oat Ice Cream
A super creamy ice cream low in fat, high in fibre with a delicously subtle vanilla flavour. A great alternative to shop-bought ice creams, especially if you are avoiding refined oils, coconut or soya.
- 150 grams oats (gluten free if needed)
- 100 grams dates (de-stoned)
- 250 ml water
- 400 ml dairy-free cream (almond, cashew or oat all work well)
- 1 tablespoon vanilla extract
- pinch Himalayan salt
- Before you start, make sure the bowl for your ice cream maker is frozen as per machine instructions. I keep mine in the freezer all the time in a plastic bag, ready for those ice cream moments!
- Place the oats, dates and water in a large bowl, cover with a tea towel and leave to soak for one hour.
- Tip the soaked oat mix into a blender jug along with the dairy-free cream, vanilla extract and salt. Blend on high for 1 1/2 minutes until everything is well combined, thick and creamy.
- Prepare your ice cream maker and turn it on to churn. Give the oat cream mix one more whizz to pick up any fibre that may have settled on the bottom of the jug and pour it steadily into the ice cream maker (I always make a mess doing this!)
- Leave the ice cream maker to do it's magic. Once the ice cream is thick and the paddle stops churning, transfer the ice cream to a freezer-proof container and leave in the freezer for one hour, or until you're ready to serve.
- If the ice cream has been in the freezer for more than an hour, take it out 15 minutes before you want to serve it to soften slightly.
I’ve always been a bit partial to a slice of deliciously creamy cheesecake. Before I went dairy-free and plant-based my favourites were the ones you could buy frozen (I never tried to make my own!). Super-sweet crunchy biscuit base, thick and creamy filling then finished with a colourful layer of blackcurrants or strawberries, coated with more sugar of course. It hit all the pleasure buttons in one go!
When I went dairy-free, cheesecake was off the menu until I discovered the raw version – not quite so super-sweet but still delicious. I loved experimenting with different flavours – there are two amazing ones in my new book Eat Well Live Well with The Sensitive Foodie that are a winner every time. Continue reading “Strawberry and chocolate ‘cheesecake’”
I’m not one for bragging, but I do know for sure that I make amazing roast potatoes. So for day 17 of my Sensitive Foodie Advent Calendar, I’m giving you my top tips for getting perfectly crunchy crispy spuds without really making that much effort. Continue reading “The perfect roast potato”