By: Laura Miller
This is my new favorite dish. It is quick and easy and oh sooooo delicious. I have never been a fan of grapefruit but now I totally am!
While reading through Laura's cookbook I came across this delicious gem and I had to try it myself. It didn't disappoint. Recipe is taken and altered from Laura Miller's cookbook "Raw Vegan not Gross" enjoy.
Grapefruit & Avocado Ingredients
To make this delicious breakfast:
Now it's time to eat, enjoy!
By: Laura Miller
I've made these several times and even brought them to a raw party and they were a hit.
Make the filling In a high-speed blender or food processor, puree all the filling ingredients, except the cashews.
Add cashews and pulse it a few times, but we really want to keep that keep it chunky.
Now it is time to assemble:
Lay out a cabbage leaf, placing a few tablespoons of the filling vertically down the center of the leaf. arrange the carrot, bell pepper, jicama, mango, and some sprouts, and then fold the sides in.
This has to be the best tasting healtiest ice cream I have ever tasted. I was so happy to eat this delicious treat. I hope you enjoy.
To make the ice cream:
In in a high power blender, blend banannas this might take some time but don't give up, once the banannas soften add the strawberries, blend until smooth.
To make the topping:
In a blender blend one to two types of berries of choice I like strawberries and raspberries together until completely mixed. Drizzle topping on ice cream.
Tip: I like to freeze my bowl while I'm making this so when I put the ice cream in my bowl it doesn't melt so quick.
Hurry & eat before it melts,
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