• Vegan Cookies and Ice Cream

    Growing up, one of my favorite desserts
    to have was cookies and ice cream.

    There was something about that, that I just totally loved, but as I grew up, and got older, I realized that having cookies and ice cream every time I wanted a dessert wasn’t really going to be the best idea. That’s when I decided, I needed to healthify this amazing treat, and that’s what I’ve done. I will be showing you guys how to make corn flake and oat cookies, and banana ice cream.

    Learn more vegan cooking with Devyn on Omstars

    Ingredients

    • 1 ¼ cup rolled oats
    • ½ cup maple syrup
    • ½ tsp baking powder
    • 1 cup cornflakes
    • Dash of cinnamon
    • 4 super ripe bananas, frozen
    • 1 tsp vanilla extract

    Method

    • Preheat oven to 350 degrees.
    • Mix the dry ingredients together, then add maple syrup and mix together until combined.
    • Form into small balls, flatten and place on a parchment paper on baking sheet. Bake for fifteen minutes.
    • While cookies are baking, blend frozen bananas and vanilla extract together until thick and creamy like ice cream.
    • Place in freezer while the cookies finish baking so it doesn’t melt.
    • Then serve together in a bowl

    And there you have it. Cookies and ice cream healthified, but still just as delicious as the way you would remember it from your childhood.

    By Devyn Howard

    My name is Devyn Howard, and I am a vegan food blogger from San Diego, CA. At 11-years-old, I realized that it didn’t morally make sense for me to continue eating meat as I made the connection that the animals on my plate were the same animals I adored when they were alive. From that point on, I dedicated much of my life to promoting vegetarianism, veganism, and cruelty-free living. I’m eager to show the world that veganism can be incredibly easy, fulfilling, and delicious, even while traveling the world. I share restaurant recommendations from around the globe, proving that a cruelty-free lifestyle need not inhibit one’s experience in a new culture. Traveling from Asia, to Australia, through Europe, and the U.S. is always an exciting foodie adventure…even as a vegan! I’m currently based in Los Angeles, CA, and have plans to take over the world one plant-based plate at a time. Join me on my adventure! Connect with Devyn on Instagram. 

  • Lemon Blueberry and Lavender Vegan Cheesecakes

    Lemon Blueberry and Lavender Cheesecakes, a little bit of raw heaven.  Try this no bake raw cheesecake and you will have everyone swooning.

    At first this may not seem like an obvious marriage. Isn’t three a crowd? But I love the combination of lavender and blueberries because the fruit lends it’s fabulous colour to match the hue of the lavender flavour, and lemon brings out the tartness of the fruit and gives a freshness to the healing lavender oil. I use culinary grade essential oils because it’s easier than messing about with distilling the dried blooms, but you can use either. The base for this recipe is adapted from my Lemon Slice. These photographs have not been boosted for colour or undergone any editing. Just like my food, they are natural, raw and minimally processed. I hope you enjoy this raw dessert recipe that would sit just as comfortably on the vegan or paleo plate. Bon appetite.

    Base Ingredients

    • 3/4 cup almonds
    • 1 cup dates pitted
    • 3/4 cup desiccated coconut
    • 3 tbs lemon rind (3 lemons)
    • 1/2 cup lemon juice or (Juice of 2 lemons)
    • 2 tbs Lacuma powder (optional)
    • 2 tbs coconut paste.

    Base Method

    Blend all all dry ingredients in food processor first. Then blend in the wet ingredients until it forms a dough that sticks together. Divide into 8 and press into 8 silicon cup cake molds. Refrigerate.

    Top Layer Ingredients

    • 1 cup cashews soaked for 5 hours or overnight
    • 2 tbs lemon rind
    • 1/2 cup coconut paste or oil
    • 1/4 cup lemon juice
    • 1 cup blueberries
    • 3/4 cup rice malt syrup
    • 3 drops of food grade lavender essential oil

    Top Layer Method

    In a food processor, blend nuts and coconut paste first until smooth. Add remaining ingredients blending and scraping down the sides as you go go. Once a creamy consistency is reached, pour onto lemon base. Freeze for several hours. Pop out of silicon molds when hard. Allow to defrost on bench 15 minutes before serving.

    If you love lavender, try Natalie’s Lavender Ice Cream on Omstars

    By Natalie Prigoone

    Natalie Prigoone is the author of The Great Uncooking a raw food detox book and A Piece of Cake: Easy Raw Desserts. She is a yoga teacher, high school teacher and raw food chef. Natalie discovered raw foods and their healing magic in 2011. She is passionate about healthy life hacks, and creating recipes that lead to greater health and healing. Follow her on Instagram @thegreatuncooking or Facebook.