Earl Grey Vegan Ice Cream

I have a confession to make: I’m completely tea obsessed. I have been on a no-buying tea since last November, survived the craze for Christmas teas, and still have a full tea library and a tea cupboard that don’t seem to by any less crowded. It is crazy! I don’t know what it is about tea, I just love the way it feels to discover a new blend, to imagine the aromas, and then to sit down with a fresh cup with a good book (or a thousand copies to correct). One of my favourite teas is earl grey. It is a classic for a reason: fresh, round and so relaxing! It got me thinking, and I decided to try making earl grey ice cream!

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Here is what you need:

  • 4 cups almond milk
  • 4 pitted medjool dates
  • 2 tbs coconut oil (I used deodorized, but you can use regular)
  • 3 tbs earl grey tea, or two teabags
  • 1 tsp vanilla extract
  • 2 tbs maple syrup

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Here is what you do:

  1. Boil one cup of almond milk. Once it’s boiling, turn off the heat.
  2. Add the coconut oil and the tea, and let steep for 10 minutes.
  3. Meanwhile, soak the pitted dates in the remaining 3 cups of milk. Add the vanilla.
  4. After 10 minutes, blend the dates in the milk until completely smooth.
  5. Place a strainer over a large bowl and strain the tea. Press the tea leaves with a spoon to get every drop of earl grey flavour. Strain the date milk. Mix in the maple syrup.
  6. Place the milk in the fridge until completely cooled. Use your ice cream maker according to instructions, then transfer the freshly churned ice cream in a plastic container and let sit in the freezer for a few hours until completely frozen. Enjoy!

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This ice cream is light but full of flavour! It’s the perfect option for hot days if you love earl grey: the bergamot aroma is full and wholesome. The almond milk keeps everything soft, while the coconut oil brings a little bit of richness to the mix. This is very refreshing without being overly sweet. It really is the perfect cuppa for summer days!

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Let me know if you try this out or what’s your favourite tea!

 

Overnight Oats, 3 flavours

In an effort to make my life easier, I’m trying to bring more planned meals into the week. One of the things I’m trying are overnight oats.

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Now, I really didn’t know if I would feel okay eating oats in the first place as I am gluten intolerant, but I found that Bob’ Red Mill gluten-free quick oats are okay. More than okay actually: delicious!

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Because I wanted to make this more fun (it is oatmeal after all), I usually plan for different flavours and prepare everything on Sunday night. It usually takes me around 30 minutes, and breakfast for the WHOLE week is done! Oh yes!

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I basically use the same base recipe and add to it to give more flavours.

Here is what you need:

Base Recipe:

  • 1 ripe banana
  • 1-2 tbs chia seeds
  • 1 tbs hemp seeds
  • 1/2 cup quick oats
  • 1 cup almond milk
  • dash vanilla
  • 1 tbs lemon juice

Add-ons:

  1. Tropical flavour: 1/2 diced mango, 2 tbsp coconut shreds
  2. Apple pie flavour: 1/2 shredded apple, dash of cinnamon
  3. Strawberry shortcake: 1/2 cup diced strawberries, 2 tbsp grounded almonds.
  4. Friday special: 2 tbsp coconut shreds, 1 tbsp raw cocoa powder

Here is what you do:

  1. Mash the banana, add the lemon juice and mix in the chia and hemp seeds. Mix well.
  2. Add the oats and milk. Mix until the banana is well combined.
  3. Add fruits and other add-ons. Mix again!
  4. Keep in an air-tight container in the fridge. Let sit in the fridge for at least 2 hours before eating.

I love overnight oats! It is delicious, easy to make, and so simple to prepare ahead of time. I also like how it keeps me full until lunch. It’s also great that I just need to grab a jar every morning. No fretting!

Let me know what your favourite flavour is, and what you like to add to your oats.

 

 

Teashop, a cafe review

This week has been incredibly busy with work. You see, I have to give in my grades for next Friday, but I am so tired with just the regular teaching stuff that correcting my 197 writing productions (ranging from 200 to 500 words… I seriously need to make these kids work less) is just killing everything happy inside of me.

So when my colleague suggested that we meet in a tea shop to motivate each other (she is a French teacher, so she knows the struggle is real), I jumped on the occasion. When she mentioned a special place where they boiled fresh chai tea, I was very excited.

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I was even happier when the very nice tea-barista (is there a word for a professional tea maker? please let me know!) told me that he could make it with almond milk.

The result: a light, spicy, foamy, perfectly comforting hot drink. Not that anything would make correcting 197 copies on a nice ans snowy Saturday afternoon better, but almost.

So if you are in Montreal, I really suggest you try the Teashop, on Jean-Talon street as it is very friendly, perfect to work and has a very relaxed atmosphere. Give it a try!

From bad to good to yummy!

If you follow cooking people on Youtube, you probably got invaded with a ton of pumpkin spice recipes: smoothies, lattes, pies… and even body scrubs (although edible, I suggest you stick with its intended use). All these videos are amazing and made me really hungry and crave for pumpkin spice. Pumpkin spice has never been something that I particularly craved, and I have to say that I ate my first pumpkin pie only last year. Yes, shame is crushing me (yeah, not really).

So when I saw FabLunch’s pie video, I decided that I would try out this one. It looked really creamy and easy, and plus I already had all the ingredients.  The recipe looked amazing, and I was really happy to try it out.

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I set up to ‘bake’, and everything turned out great! The pie looked like it was supposed to (although mine is more brown then hers), and everything was amazing until I tasted it and realized I didn’t really care for pumpkin pie.

Yes… so in the freezer it goes!

I wanted to give this another go, because I reasoned with myself that maybe I just wasn’t in the mood for pumpkin pie that day. I bought some pumpkin pie cookies, and bluh. Muffin? Bluh. I was starting to get a little nervous about the pie that was sitting in my freezer. What was I going to do with it?

And then a very good friend told me that she got ‘rebounded’ by a stupid, stupid man. I was outraged because she is the kind of friend that makes you feel invisible when you are walking with her, astounds you with her talent and comforts you with her kindness (seriously, she is that good… and real too!). However, what really got to me was her reaction to this. She told me she would run it off. I was really stupefied by her resilience, because if I had been her, I would have curled up in bed and waited to die, cat by my side.

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It got me thinking about this silly pie because of course that’s what brains do. So I took that baby out of the freezer and pulled out some almond milk. Cut myself a nice slice, put it in a sauce pan, covered it with milk and mixed it up with a whisk.

A-M-A-Z-I-N-G.

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The result is a rich, creamy, caffeine free, wonderful, comforting, extraordinary and pumpkin spice drink. There are no words to express how good this is.

So, I guess that what I’m trying to say with this is that sometimes, life sucks, boys suck, students act like crazy monkeys, and pumpkin pie sucks. The real deal is to find what you can do with this ‘suckiness’ and turn it upside down. Because, most of the time, things happen for a reason, and you never know how good they can be until you work with them.

Look how great this pie looks! But I'll stick to the milky amazingness.

Look how great this pie looks! But I’ll stick to the milky amazingness.

Alright I’m going to stop here because I’m turning into Jack Johnson (which is only the best singer ever).