Vegan Mint Ice Cream

To me, summer is all about two things: hot days and lots of ice cream.

 

By Helen Williams

 

I’ve been a fan of frozen treats since I was a kid: whether it was chasing down the ice cream truck at the Jersey shore, sitting in a favorite booth at a local shop or dipping pretzels in vanilla ice cream (best trick ever, seriously, you gotta try it), I’m a little surprised that I didn’t arrive where I am sooner. Oh yeah, I just recently started up a vegan ice cream business in Boulder County, Colorado. Woo!

 

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Staying Hydrated in the Heat

Some tips from Lizzy Ott to get you through the summer.

 

I think we can all agree; there’s a lot to love about summer. The beach, the sun, the summer Fridays, the cute linen jumpsuits – the list goes on and on. With all this hot-weather reverie, we can find ourselves sweating more, which can lead to a lower than normal water content. This can be super tough on the body, as water is responsible for transporting fluids and nutrients through the system. Internal dryness, inflammation, and downright discomfort can plague your summer time fun. Here are some tips to stay hydrated through the warmer months:

 

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Vegan Summer Sweet Potato Salad

Summer has finally arrived, and with the onset of nice weather comes the opportunity to eat al fresco with friends and family. Since bbq season often favors meat eaters, we wanted to share our favorite vegan salad recipes so you’re never left hungry at the end of a meal (because that inevitably results in stuffing your face with a pint of ice cream after, right?).

Our first summer recipe: Sweet Potato Salad
Welcome to BBQ town friends! If you want to bring your cooking skills to the table this 4th of July then this sweet potato salad will go down well. This simple and healthy recipe from Vegan Family Recipes only takes 35 minutes to prepare, so you can whip it up last minute without feeling like a total schmuck.

Ingredients

 

Two large sweet potatoes, peeled and cut into cubes

3 tablespoons olive oil

½ tablespoon Paprika, Oregano and Cayenne pepper

1 Shallot diced

2 Scallions diced

3 tablespoons red wine vinegar

1 tablespoon maple syrup

Salt and pepper to taste

 

Method

Preheat oven to 390f (200c) and line baking sheet with parchment paper. Toss sweet potato cubes in one tablespoon of olive oil and place on tray. Cook for 25-35 mins till roasted and remove to cool. Mix shallots, scallions, spices vinegar and maple syrup to make dressing. Mix with the sweet potatoes and refrigerate before serving.

Join us again soon for more simple summer recipes.

 

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The Awesomeness of the Outdoor Women’s Alliance

If you’re anything like us, you might find the outdoors intimidating and sometimes even a little scary. Sure, you can hike like a champ. Maybe you run outside. And obviously laying out in the park or at the beach–done and done.

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Plus a Q+A With Ceramicist Jessie Lazar

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Spring Clean Your Medicine Cabinet

a.k.a. One Step You Can Take Today To SimplifyYour Skincare Routine

For many years of my life, I practically lived at my dermatologist’s office. Even though the responsible thing to do is to get your skin checked every year for any early signs of skin cancer (especially if it runs in your family, you’re very fair, you’ve had bad burns, etc. but EVERYONE SHOULD DO IT), that was not the schedule I was keeping. I was showing up at my derm’s office every few months. My frequency had much to do with the fact that my problem skin was ruthless and was in turn being treated like a mad scientist lab experiment. I’d be prescribed one stroooong cream after another, told to wait a few weeks and see what happens. Talk about suspense. With each new trial-by-tube, I was warned to expect things to “get worse before they got better.” Show of hands if you’ve heard this foreboding phrase before (you have, you have, you have). Really, things only ever got worse.

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