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Valentine Vegan Ice Cream

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It will soon be that time of year when our thoughts turn to sweet, treats, hearts and arrows. Valentine's Day is one of America’s most popular holidays, inspiring a flurry of card and gift giving to those we love. It’s also a time of over indulgence. If you’re trying to combine the festive side of Valentine’s Day and trying to stay in the healthy lane, I have an idea for you. Go vegan.

Show your love and appreciation of others through today’s recipe and gift idea. I know you are going to fall in love with this valentine treat. Get your mush on and let your heart speak, while leaving something memorable behind -a Valentine’s Day greeting card that includes a yummy, good-for- you recipe.

I travel a lot. I like to shop – a lot. I love finding artists that create unique items that are not only beautiful , but have a purpose. My favorite artist and chef Nadi Spencer from the delightful art community of Three Rivers, CA (gateway city to the Sequoias) creates a show-stopping set of cards that include recipes.

The Valentine card option comes in three size sizes: Note Card 4" x 5.6", Greeting Card 5" x 7", and the X-Large Greeting Card: 7.8" x 11." Envelope included. Available in your choice of paper finish: matte or glossy. You’ll like the high quality, chlorine and acid free matte paper consisting of 30% post-consumer waste and 50% total recycled fiber. Each card is $3.49. Or go big and get the 20 pack for $39.99. A bargain when compared to today’s drug-store greeting card prices. Purchase it here http://www.cafepress.com/nadispencer.357580639

This VEGAN VALENTINE Ice Cream recipe is just the ticket to go along with cookies and a café latte. This recipe is easy and fun. Made with cashew nuts, it’s creamy and comfort giving. As Nadi says, “Give it a try. Surprise your someone special and celebrate the love.”

VEGAN VALENTINE ICE CREAM
2 cups raw cashews
1/2 cup water
1/2 cup oil
1/2 cup soy milk
1 tsp. vanilla
1/2 cup maple syrup
1 cup powdered sugar
1/4 tsp. salt
1 bag (16 0z.) whole frozen strawberries, thawed.

1. In a food processor, blend cashews. Slowly add water, oil, and milk. Blend and pulse for 3-4 minutes, scraping bowl often, until very creamy.
2. Blend in sugars, vanilla and salt.
3. Pour into a freezer bowl.
4. Add strawberries to processor and blend slightly – you want small chunks. Add strawberries to cream.
5. Cover bowl and freeze.
Makes about 5 cups

You can find out more about Nadi and her delicious art work by visiting this Website http://www.nadispencer.com/

To learn more about the inspiring art community located in Three Rivers California, visit http://threeriversvillage.com/ .

Speaking of inspiring cooks. Check out one of the best B & B's I've found in my American travels - the Three Rivers Bed and Breakfast run by amazing hosts Peter and Leah: http://threeriversbedandbreakfast.com/3rbb/ . Note to self: I need to wheedle some more recipes from Leah!

Looking for a great Valentine book to read or give? Try, "A Collector of Affections: Tales from a Woman’s Heart" Look for the link below.

Nadi Spencer
nadispencer@yahoo.com
41838 Sierra Drive, Three Rivers, CA 93271
559-561-4373

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