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!
hi today we are gonna make mango ice
cream we’re using one of my favorite
foods and one of my favorite times in
Hawaii which is mango season these
actually were picked in mullah hua by my
neighbor just yesterday and I’m so
excited to turn them into something
yummier than they already are
because these are perfection on their
own so everyone cuts the mango different
this is just the way I do it I go as
close as I can to the pit right down
each side and I grab the extra just by
running my knife right around it
normally I save the pit for myself it’s
how I get some mango either in my family
or at the restaurant and then I go ahead
and I just do quick little crosses on it
show you on this one so it’s going to
look like that and then I just use a
nice little spoon to scoop it and get
some lovely mango pieces I’m going to
add that over there we’re going to move
on over to our blender I’m going to add
two cans which are 13 and a half ounces
each at full fat coconut milk at times
when I’m feeling ambitious I do make my
own coconut milk today isn’t one of
those days I’m going to add 3/4 of a cup
of organic granulated sugar also known
as evaporated cane juice
into the blender and I have one and a
half cups of fresh mango a quick note
here you want to make sure that your
coconut milk is cold that your ice cream
maker is actually cold and we’re going
to go ahead and put our lid on and blend
it up you’re going to want to blend for
about 20 seconds until all your
ingredients are incorporated so we’re
going to take our mixture go ahead and
take your lid off and you’re going to
follow your home ice cream makers
instructions go ahead and pour in
and you’re going to let it go for about
20 minutes until it is scoopable and
cold it’s been about 20 minutes and our
ice cream has come together and is
looking delicious just going to take the
lid off here you want your ice cream to
be soft scoopable and looking exactly
kids love it everyone loves it this is
actually what we serve at the restaurant
for our ice cream and most people can’t
even tell it’s very freeze and just to
finish it off I’m going to take some of
that fresh mango scoop a little more out
and just have it go right over the top
one little flower and voila
mango dairy-free ice cream thank you for
watching this episode of haul in Hawaii
for this recipe or to subscribe to my
channel click the link below until we
eat again Aloha
Aloha today we are gonna be making my
cheap cookie dough this is actually a
cookie dough that I eat when I’m on
cleanses or trying to be very helpful
about my eating we’re gonna start with
1/2 a cup of peanut butter I always
choose organic peanut butter and you can
replace it with any nut butter you like
I’m gonna go ahead and mix that into my
bowl this is gonna be our base which is
the fat for our cookie for my flour
substitute I actually am gonna use
almond meal or almond flour you can buy
this at any health food store this is
organic as well I’m gonna add that into
the bowl and I’m just gonna lightly
start stirring these together to get the
flour incorporated in with the peanut
butter and then we’re slowly gonna add
maple syrup I have more than one here
because it depends on how sweet you like
it right here is 1/3 of a cup so I’m
gonna go ahead and just pour most of
that in and go ahead and stir in gets a
lot easier once you add the maple syrup
and actually that was good guessing
that’s gonna be sweet enough so we
probably used closer to 1/4 cut and now
I have this beautiful dough that looks
delicious and it smells so yummy and
peanut buttery and I’m gonna add
chocolate chips this is about a half a
cup of chocolate chips I’m gonna mix
those in give it a quick little so at my
house I eat it right out of the fridge
but if you want to serve it or know what
a serving is I use an ice cream scoop
this is a one ounce you can actually
bake these at 350 for 11 minutes if you
prefer your cookie baked.
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Food has the ability to turn disease on and off, here are 8 ways to eat your way to staying healthy.
Have a WHY Why do you want to eat this way and what is it you want to change? This WHY will become your north star and compass. Create a list, have something you can go back to.
Educate yourself on the meat or dairy industry There are so many videos and books on the meat and dairy industry. Check out my Amazon list for books I love. Check out Netflix for inspirational and eye-opening films like, The Game Changers, What the Health, and Forks Over Knives.
Baby Steps What is one thing you can change today? Is it order almond milk at your local coffee shop, eliminating some non-vegan items from your fridge? Start small and do a little more every day and week. Take it one step at a time!
Overeat! You are transitioning into a healthier lifestyle full of more fruits and veggies than ever before. If you are not full after a meal, you can have some more. Your body is adjusting, give it some grace.
Concentrate on nutrient-based whole foods There are many “accidentally vegan” items, like Oreos. While it is fun to treat yourself every once in a while, you should try to get as many nutrient-dense foods into your system. Eat the rainbow! When in doubt, add veggies like kale to your smoothies.
Replace it! Don’t give up everything you love! There are so many vegan replacements for the foods you enjoy. There are vegan mayos, faux meats, crackers, and mac and cheese. Figure out which ones you like and stock up!
Learn and Search for vegan restaurants. Check my eating out guide!
Water yourself Water is one of the cleansing ingredients we have on the planet. Now that you are eating a more fibrous, nutrient-dense diet, you will need to make sure you are getting enough water. Your body will thank you!
Eat organic Support your local farmers. Go to the farmer markets near you and stock up on all the beautiful organic fruits and veggies. Your body, the farmers, and the planet will thank you!
Be easy on yourself Everyone makes mistakes. Don’t be too hard on yourself, and pick- yourself up when you fall. Go back to your WHY (step 1). You got this!
I have been vegan for 12 years, so when eating out I seek out vegan restaurants, Normally I just google where I am and vegan restaurants. Yelp helps a lot as well. It will show you vegan places and places with vegan options. There are websites like Happycow.com that list vegan or vegetarians’ cafes and options. I travel a lot and places like LA, San Francisco, and New York are vegan heaven. There are all sorts of options like vegan mexican, sushi, thai, fancy and more.
Take a peek and see what is near you. If you have Whole Foods near you or a health food store, they usually have hot food items, sandwiches and a salad bar.
When I eat out at a non-vegan restaurants, I will give you some examples of what I may order.
At a café, I would order a salad without cheese possibly add avocado. I would look at what sides I could order and if any look good. I would check the soups and see if any are vegan (many are).
For a sandwich I would order. Whatever vegan bread you like (most are) I love sourdough or French rolls If you are at Whole Foods they have vegan mayo, I get that. If not, mustard is vegan. I get Avocado, Tomato, Onions, Pickles, and Lettuces, All vegan. This is my fave. Most delis can make something like this.
I check if their beans are vegan. I check if their rice is vegan and then I order accordingly. I normally get a burrito with beans, rice, avo or guac, lettuce and onions. Chipotle has sofritos which are a delicious soy-based meat replacement.
Pizza Most crust is vegan. Many places have a gluten-free crust as well. I am lucky that there are a few places here on island that offer vegan cheese. So I order pizza how I normally like it. I also sometimes get it with no cheese and order a side of marinara. My favorites are… Pineapple, Spinach, Black Olives and Onions Or Artichokes, Sun–Dried Tomato, Black Olive, Garlic
For the most part pasta is vegan, otherwise its called Egg Pasta. Marinara is vegan as well, just tell them to hold the parm. Sometimes I order noodles, with olive oil, garlic and salt. It is simple and filling. I normally get a side salad with vinaigrette
A lot of burger places have a vegan burger. It amazes me. Look for a burger joint that has a vegan option. They are amazing.
Breakfast is tricky and why I look for vegan places. There is always fresh fruit. Oatmeal if they have non-dairy milk. hashbrowns .Maybe a veggie scramble. See if they have bagels and hummus. Add a tomato!
I hope you enjoyed these tips! For a complimentary gift of recipes I built just for you go here:
Vegan recipe for yummy nutty milk from Hollan Hawaii! 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 paint strainer from a hardware store will work or just use a clean dishtowel to strain it. Vegan cooking often calls for milk, and this is how I fulfill:
Make 2 qts
5 minutes total time
1 cup organic raw almonds
7 cups water
2 tablespoons maple syrup (optional)
In a Vitamix or blender, mix almonds with water, gradually taking it to high. You want to pulverise those almonds. Next, strain through nut milk bag into large bowl. Transfer to a pitcher and store in 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 theirre 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.