I'm feelin moody baby
Oh yeah!

Hello Loves!

After declaring today an "all about ME" day, I found myself in an indulgent kind of mood.  This resulted in a batch of Double Chocolate S'Mores Bars, which are a variation of my regular S'mores Bars using 1/3 cup unsweetened coconut flakes, 1/3 ground flax, and the Peanut Butter & Co's Dark Chocolate Dreams peanut butter and a quart of homemade Mint Chocolate Chip Ice Cream.  

1 16oz container dairy free creamer (such as Silk or So Delicious Coconut Creamer)
1 1/4 cup non-dairy milk (I used Trader Joes Vanilla Hemp)
1/2 cup coconut nectar
1/4 cup Sucanant
1 1/2 - 2 tsp Peppermint extract
2 Tbs Arrowroot Powder
1 cup dairy free chocolate chips

Mix 1/4 cup of non dairy milk with 2 Tbs of the arrowroot powder and set aside.

In a saucepan, combine the creamer with the remainder of the milk, the agave nectar and the sucanat and bring to a boil.  Remove from heat and immediately stir in the arrowroot mixture.  Then add peppermint extract and stir until well combine.  Taste mix for flavor and sweetness. 
Allow ice cream mix to cool in fridge for approoximately 4 hours.  Then run it through your ice cream maker according to the manufacturers directions, adding chips during the last 5 minutes of mixing.  Transfer to a container and store in freezer. 

In a word:  Yum!!

As I beat the heat with Mint Chip cone, I received an unexpected call from a sexy friend inviting me out for a late afternoon cocktail.  Naturally I accepted.  As the saying goes, if you won't someone else will.  I can sit in the house and mope or I can make the best of the hand life has dealt me.  Life's too short to spend the entire day moping about, wishing things were different, esepcially when the reality of the situation is that I have no control over another individual actions/behavior.  It is what it is.  Going back to the Idiot's Guide to Zen Living, it's better to "let go" than to make yourself sick over what you have no control over. 

Looking forward, tomorrow the carefree, fun lovin naughty vibes continue down at Robert Moses Beach Field 5.  I'm fixin to head out bright and early (after a quick but intense workout) but I will be heading out solo due to my "date" turning out to be a fraud.  *le sigh*  (Yeah, yeah in the long run I am better off but it still stings.)  

Moving on, I would like you to meet newest addition to my appliance family:

Waring Pro Health Juice Extractor
My New Love <3

I scored this little gem for $30 new in box.  Although I've happily been utilizing my blender for juices (just requires a quick run & ring through a mesh paint strainer bag), I've nonetheless kept an eye out for a reasonably priced juice extractor and $30 fits the bill!!  That said, I must admit that I still consider this to be an impulse buy, which doesnt exactly fit in with my budgeting goals but to that I say f!#@ it - the juicer isnt going to result in my filing for bankruptcy - I will just have to scale back elsewhere to accommodate this purchase.

So, what will be my first juice? 

Carrot of course!!  Blended with green apple and spinach :-)

4 handfuls of baby carrots
2 green apples
1 handful baby spinach
1 lemon

Place ice in glass (or mason jar for on the go convenience).  Squeeze lemon over ice.  Set aside.
Juice carrots, spinach, and apples in accordance to manufacturers instructions.  Enjoy!

I actually just got back from the market with the apples (as well as cat food. Meow!).  I need to load up the dehydrator with tomorrow's lunch (5 Alarm Veggies & Chickenless Burgers - minus the coconut skin - from Any Phyo's Raw Food Essentials) and finish up the laundry I started before bed. 

Wishing everyone a fabulous night!!  Until next time, I'm off like a prom dress ;-)

For my birthday, I received the Cuisinart ICE-21 Frozen Yogurt, Ice Cream, & Sorbet Maker:

Eager to make my very first vegan ice cream but indecisive on what flavor to make, I held off but am finally ready to take the plunge.  Why now?  Because I recently discovered PB2 from Bell Plantation and am lovin the PB Chocolate Chip Cookie Dough Balls I made with it!

Since receiving the maker, I've stored the freezer bowl in the freezer so it was ready to go.  A recent trip to the Christmas Tree Store resulted in a stock up on Mimic Creme and I was equally excited to finally use such.  Being that the Mimic Creme I purchased was sweetened, I cut back on added sugar.

Peanut Butter Chocolate Chip Cookie Ice Cream
Adapted From Lick It!

Vanilla Base:
2 cups Mimic Creme, sweetened
1 cup vanilla coconut milk, unsweetened 
1/4 cup agave syrup
1 tablespoon pure vanilla extract

Peanut Butter Chocolate Chip Cookie Dough:
3 tablespoons agave syrup
2/3 cup PB2 Powdered Peanut Butter
1/3 cup rolled oats, ground
1/4 cup Chocolate Dream semisweet chocolate chips

To make the base, place the coconut milk, almond milk, agave, and vanilla extract in a medium bowl and whisk until well combined.  Cover and chill in the refrigerator for at least two hours.

To make the cookie dough, combined all ingredients except chips until a dough forms.  You will need to add water, tablespoonfuls at a time, until desired consistency is reached (I added three total).  Stir in chips last and shape into bite size balls.  Place balls in freezer until ready to use.

When the ice cream base is chilled, freeze it in an ice-cream maker according to the manufacturer’s directions.  For the cuisinart ICE-21:  Set up maker and turn on.  Pour mix into maker (machine must already be turned on before you pour the mix) and allow to churn until desired thickness is reached.  
Remove the churn and fold in the cookie dough chunks.  Transfer to a freezer-proof container and freeze for 2 hours, or until ice cream reaches the desired firmness.