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Vegan Recipes: Mango Ice Cream (Dairy-Free) | Hollan Hawaii

Vegan Recipes: Mango Ice Cream (Dairy-Free) | Hollan Hawaii

Vegan Recipes: Mango Ice Cream (Dairy-Free) from Chef Hollan

Ice cream without milk is delicious in this perfect Vegan recipe for Mango Ice Cream from Chef Hollan Hamid. Yummmy!

Transcript:

00:11
hi today we are gonna make mango ice
00:15
cream we’re using one of my favorite
00:17
foods and one of my favorite times in
00:19
Hawaii which is mango season these
00:22
actually were picked in mullah hua by my
00:24
neighbor just yesterday and I’m so
00:27
excited to turn them into something
00:29
yummier than they already are
00:31
because these are perfection on their
00:33
own so everyone cuts the mango different
00:36
this is just the way I do it I go as
00:40
close as I can to the pit right down
00:44
each side and I grab the extra just by
00:52
running my knife right around it
00:55
normally I save the pit for myself it’s
00:58
how I get some mango either in my family
01:01
or at the restaurant and then I go ahead
01:04
and I just do quick little crosses on it
01:06
show you on this one so it’s going to
01:13
look like that and then I just use a
01:15
nice little spoon to scoop it and get
01:19
some lovely mango pieces I’m going to
01:22
add that over there we’re going to move
01:25
on over to our blender I’m going to add
01:27
two cans which are 13 and a half ounces
01:30
each at full fat coconut milk at times
01:34
when I’m feeling ambitious I do make my
01:36
own coconut milk today isn’t one of
01:38
those days I’m going to add 3/4 of a cup
01:46
of organic granulated sugar also known
01:50
as evaporated cane juice
01:52
into the blender and I have one and a
01:56
half cups of fresh mango a quick note
02:03
here you want to make sure that your
02:06
coconut milk is cold that your ice cream
02:09
maker is actually cold and we’re going
02:11
to go ahead and put our lid on and blend
02:14
it up you’re going to want to blend for
02:16
about 20 seconds until all your
02:19
ingredients are incorporated so we’re
02:25
going to take our mixture go ahead and
02:27
take your lid off and you’re going to
02:28
follow your home ice cream makers
02:30
instructions go ahead and pour in
02:43
and you’re going to let it go for about
02:45
20 minutes until it is scoopable and
02:49
cold it’s been about 20 minutes and our
02:52
ice cream has come together and is
02:54
looking delicious just going to take the
02:57
lid off here you want your ice cream to
03:00
be soft scoopable and looking exactly
03:03
like this
03:07
kids love it everyone loves it this is
03:10
actually what we serve at the restaurant
03:12
for our ice cream and most people can’t
03:15
even tell it’s very freeze and just to
03:19
finish it off I’m going to take some of
03:21
that fresh mango scoop a little more out
03:24
and just have it go right over the top
03:30
one little flower and voila
03:36
mango dairy-free ice cream thank you for
03:41
watching this episode of haul in Hawaii
03:43
for this recipe or to subscribe to my
03:45
channel click the link below until we
03:48
eat again Aloha
03:54
you!

For Hollan Hamid’s cookbook go here!

Vegan Recipe: How to Make Almond Milk (Mylk) | Hollan Hawaii

Vegan Recipe: How to Make Almond Milk (Mylk) | Hollan Hawaii

Vegan Recipe: How to Make Almond Milk (Mylk) | Hollan Hawaii

Vegan chef Hollan Hawaii walks you through milk that is vegan from the source of delicious almonds!

For a complimentary taste of Hollan’s cookbook “Good Food Gratitude” go here!

Vegan Recipes: Kale Macadamia Nut Papaya Salad | Hollan Hawaii

Vegan Recipes: Kale Macadamia Nut Papaya Salad | Hollan Hawaii

Vegan Recipes: Kale Macadamia Nut Papaya Salad | Hollan Hawaii

Kale Mac Nut Papaya Salad with a delicious dressing you can make in less than a minute including the flavor of Tamari!

This quick video doesn’t have any words you just gotta watch for 30 seconds! Ingredients:
Kale
Hawaiian macadamia nuts
Maple Syrup
Rice wine vinegar
Sesame oil
Tamari
Papaya

For more delicious recipes check out vegan chef Hollan’s cookbook “Good Food Gratitude.”

Vegan Recipes: Cookie Dough (Gluten-Free)

Vegan Recipes: Cookie Dough (Gluten-Free)

Vegan Recipes: Cookie Dough (Gluten-Free) from Hollan Hawaii!

From the YouTube channel of Chef Hollan Hamid comes this delicious vegan recipe for cookie dough!

For a complimentary gift of vegan recipes go here:

YES! Gift of Vegan Recipes!

#VeganRecipes #HollanHawaii #VeganCooking

Transcript….
00:11
Aloha today we are gonna be making my
00:14
cheap cookie dough this is actually a
00:17
cookie dough that I eat when I’m on
00:18
cleanses or trying to be very helpful
00:21
about my eating we’re gonna start with
00:24
1/2 a cup of peanut butter I always
00:27
choose organic peanut butter and you can
00:29
replace it with any nut butter you like
00:31
I’m gonna go ahead and mix that into my
00:34
bowl this is gonna be our base which is
00:36
the fat for our cookie for my flour
00:40
substitute I actually am gonna use
00:41
almond meal or almond flour you can buy
00:45
this at any health food store this is
00:47
organic as well I’m gonna add that into
00:49
the bowl and I’m just gonna lightly
00:53
start stirring these together to get the
00:56
flour incorporated in with the peanut
00:59
butter and then we’re slowly gonna add
01:03
maple syrup I have more than one here
01:05
because it depends on how sweet you like
01:08
it right here is 1/3 of a cup so I’m
01:11
gonna go ahead and just pour most of
01:14
that in and go ahead and stir in gets a
01:18
lot easier once you add the maple syrup
01:22
and actually that was good guessing
01:26
that’s gonna be sweet enough so we
01:27
probably used closer to 1/4 cut and now
01:31
I have this beautiful dough that looks
01:33
delicious and it smells so yummy and
01:35
peanut buttery and I’m gonna add
01:37
chocolate chips this is about a half a
01:40
cup of chocolate chips I’m gonna mix
01:43
those in give it a quick little so at my
01:53
house I eat it right out of the fridge
01:55
but if you want to serve it or know what
01:57
a serving is I use an ice cream scoop
02:00
this is a one ounce you can actually
02:08
bake these at 350 for 11 minutes if you
02:11
prefer your cookie baked.

For more Vegan recipes & Vegan tips check out Hollan Hawaii’s YouTube channel!

Vegan Triple Layer Smoothie with Dragonfruit, Spirulina & Strawberries | Hollan Hawaii

Vegan Triple Layer Smoothie with Dragonfruit, Spirulina & Strawberries | Hollan Hawaii

Vegan Recipes: Triple Layer Smoothie with Dragonfruit, Spirulina & Strawberries | Hollan Hawaii

 

Here’s a gorgeous recipe for a smoothie that’s delicious and nutritious.

Ingredients:

Frozen Bananas
Almond Milk
Frozen Strawberries
Frozen Pitaya (Dragonfruit)
Frozen Spirulina
Blueberries

Great pick-me up!

Check out the amazing 240+ page coookbook from Chef Hollan!

 

Vegan Recipes for 8 Boost Immunity Superfoods: Garlic, Blueberries & More!

Vegan Recipes for 8 Boost Immunity Superfoods: Garlic, Blueberries & More!

Vegan Recipes: Boost Immunity Superfoods
SUPER Immune System boosting foods and recipes to fight off sickness
Fruits and veggies are like a rainbow of vitamins and minerals that are food for your cells. Healthy cells = healthy immune system. Juices, elixirs, and smoothies can deliver a power punch of concentrated vitamins, minerals, and antioxidants. Start using food as medicine. 




With flu season and the coronavirus upon us,what can we do to internally boost our immune system to protect ourselves from illness? 
Here are 8 super immune-boosting ingredients and a recipe to go with each one.

Food has the ability to turn disease on and off, here are 8 ways to eat your way to staying healthy. 

1. GARLIC
2. TURMERIC
3. GINGER
4. BLUEBERRIES
5. MATCHA
6. ALMONDS
7. SPINACH
8. SPIRULINA
GARLIC

Raw garlic is magnificent at giving your body’s immune system a helping hand. It has natural antibacterial and anti-inflammatory properties, helping you ward off illness. It is so good for overall health.


Lemon Garlic Ginger Vinaigrette 

This recipe zings up any SALAD and adds so much flavor.

 
1/2 cups chopped ginger
1/4 cup chopped garlic
1/4 cup lemon juice
2 tablespoons Grey Poupon dijon mustard
1 teaspoon cilantro
1 teaspoon salt
¼ teaspoon red pepper flakes
3 cups olive oil
3 cups of rice vinegar
1 cup of sugar
 
Put all ingredients except olive oil in the blender. Blend until mixed and then add olive oil slowly through lid with the blender on low until it emulsifies together. Enjoy on any salad.


GINGER

The spicy, aromatic ginger root is used to add some kick to drinks, teas, soups, and Asian dishes, and it’s also a real superfood. Ginger reduces inflammation and supports your immune system.


Feel the Burn Ginger Shots 

I love ginger. It has so many health benefits and I always feel better when I drink it. At some point I stopped taking shots at the bar and replaced them with health shots. You can always dilute if you prefer it not as strong as me. I like to feel it burn and work its magic. You will need a juicer for this recipe or you can always blend in a blender with a little water and then strain.

Makes two-2 ounce shots

¼ lb ginger (chunks that will fit in your juicer)

I leave skin on if fresh but peel if rough.

Put pieces into your juicer and make according to your juicers directions.

Take as a shot, I do 2 ounces at a time.

You can dilute with water or lemon juice.

BLUEBERRIES

Blueberries contain flavonoids—a type of antioxidant that can help reduce damage to cells and boost your immune system. They are little powerhouses with big flavor.


I Heart Blueberries Smoothie

I really do love blueberries. Whether enjoying them fresh or in this delightful smoothie, they are a norm in my life and self-care. You see, blueberries are full of antioxidants and they give me a burst of energy. Try it for yourself and see. I also drink a lot of smoothies and I love to have ones that are creamy without the bananas. This has become my favorite creamy banana-less smoothie and it’s on the menu at the cafe. We make an acai bowl with the same base!

In Blender:

1 cup frozen blueberries
2 frozen coconut cubes
1 date (not frozen)-
1 cup non-dairy milk
 
In a Vitamix or blender, add all ingredients and blend for about 45 seconds. Enjoy right away.

MATCHA

Matcha green tea powder boosts the immune system due to it’s high antioxidant content, particularly Epigallocatechin Gallate (EGCG) assists your body’s production of T-Cells which reduce inflammation and fight pathogens.

Love You Matcha Latte
 
Matcha is amazing! It is green tea but is thicker like coffee. It packs a punch of flavor that will remind you of green tea ice cream from your favorite Japanese restaurant. It is full of antioxidants and all studies point to a long list of benefits. In just one bowl of Matcha there are substantial quantities of Potassium, Vitamins A & C, Iron, Protein, and Calcium. I love when something that tastes so yummy supports your body and cells. When you mix it into a latte with hemp milk you are getting a power punch of protein.
 
Matcha is also a great replacement when you are trying to give up coffee, and just like coffee there are so many varieties of matcha  that you need to try different brands until you find the one that suits your taste buds.
 
Makes 1- 16 ounce Latte
 
2 teaspoons matcha powder
¼ cup hot water
2 teaspoons organic sugar or maple syrup
12 ounces hemp milk
  
As you see in the picture we have some special tools, a Japanese tea bowl and whisk. If you have these tools, add the matcha and sugar to the bowl and add hot water and whisk for 45 seconds. Heat milk in a pan on medium heat and use whisk to create a little foam. Heat until you reach desired temp. Pour hot milk into mug, stir in matcha mixture. If you don’t have bowl and whisk use a cereal bowl and fork. Adjust sugar amount to your liking. During summer/warm months don’t heat milk, and fill your mug with ice, pour in milk, then matcha. Enjoy!

ALMOND MYLK

Almonds are high in vitamin E that acts as an antioxidant in your body and helps immune system function.

Nutty Milk

It is so simple to make your own milk. You literally blend water with nuts or seeds and strain. I like adding in a little maple syrup for sweetness.

I use Almond Milk as my main milk. So anything you use milk in, I use almond milk in. I find it versatile and that my body loves it and my recipes come out great. Almonds are naturally alkalizing, so… so is this. You can change the recipe to suit your taste buds; more almonds, more water, but this is how I like it.

I use a nut milk bag to strain it-you can find it for sale at most health food stores. If you can’t-a a paint strainer from a hardware store will work or just use a clean dishtowel to strain it.

Make 2 quarts
5 minutes total time

1 cup of organic raw almonds
7 cups of water
2 tablespoons maple syrup (optional)

In a Vitamix or blender, mix almonds with water, gradually taking it to high. You want to pulverize those almonds. Next, strain through nut milk bag into a large bowl. Transfer to a pitcher and store in the fridge. Will last 4 days in your fridge.

You can replace any nut or seed for almonds. At the cafe, we make Mac Nut Coconut Milk for all our acai bowls and smoothies. I have tried and love cashews, sesame seeds and coconut, and they all are tasty in there own way. Have fun and find the one that makes your tastebuds happy.
There are many things you can do with the leftover pulp, however, these days I compost it.

SPINACH


Spinach is packed with numerous antioxidants and beta carotene, which may increase the infection-fighting ability of our immune systems.

 
Green Dream Smoothie 

Green Smoothie- Make 2 -12oz Smoothies
Love yourself enough to give yourself greens any time of day. The sweetest way to get your greens.

1 cup organic kale
1 cup organic spinach
1 cup  organic frozen bananas
½ cup Frozen organic mixed berries
1- 1/2 -cup almond milk

Place all ingredients in a blender and slowly bring up to high for about 30 seconds until greens are pulverized.


Enjoy any time of the day

SPIRULINA

Spirulina contains potent nutrients known as polysaccharides which are widely regarded to be a powerful immune system booster, assisting in the prevention of a wide variety of maladies.

4 Layered Smoothie


1 cup frozen bananas
1/2 cup frozen strawberries 
1/2 cup frozen pitaya (dragonfruit)
1/2 cup frozen blueberries 
1 1/2 cups almond milk
1 teaspoon frozen spirulina


In a blender combine 1 cup bananas with 1 cup milk. Blend- Scoop 1/2 cup of the smoothie into your glass.
Add strawberries to the blender with 1/4 cup of milk. Blend – Add 1/3 cup to cup layering on top of base. Add pitatya to blender and 1/4 cup milk. Blend – Add 1/3 cup to cup layering on top of the base.
Add in spirulina and blueberries and top onto the last layer. 
Serve with a straw.

Add these foods into your diet to help support your body’s immune response. 
Hippocrates said, "Let food be thy medicine and medicine be thy food."
These SUPERFOODS are preventative medicine. If you cant get them in fresh form, get powders and such here.
#VeganRecipes #VeganCooking #HollanHawaii https://www.amazon.com/shop/hollanhawaii?listId=20TEWK7QMO0RA&ref=idea_share_inf
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