Cinnamon Apple Pie Ice Cream

I'm a firm believer that a good home should have fresh homemade ice cream in the freezer at any given time, and preferably multiple flavors. It's the perfect treat for guests and it lasts months (though it never makes it that long). I realize this makes me a snob and I'm okay with that. This week, my good friend came over to cook, and since most "normal" people cringe at the idea of dairy-free ice cream, I went with the full cream variety this time (though I'm more than certain you could substitute it with coconut cream + coconut milk and fully intend on updating you when I do). 

Since it finally feels like Fall, I wanted to celebrate with apples and cinnamon. I figured while I was at it why not throw an entire apple pie into the ice cream. So that's exactly what I did. What I love most about cooking is that you can pretty much do whatever the hell you want, there really aren't rules, the more creative you are the better, and chances are you can find a way to make it work. This philosophy applies so well to homemade ice cream. So this stuff starts with my favorite all-butter pie crust, and cinnamon nutmeg maple syrup stewed apples. How could I go wrong? The answer is I can't. This ice cream is fantastic in every way. 

Cinnamon Apple Pie Ice Cream 
Makes one quart 

For the ice cream base: 
2 cups heavy cream 
1 cup whole milk 
1/4 cup plus 1 tbsp cane sugar, divided  
1/4 cup brown sugar 
1/4 tsp salt 
1 vanilla bean
1/4 cup maple syrup 
1 tsp cinnamon
1/4 tsp nutmeg 
3 egg yolks 

For the pie crust (from The Art and Soul of Baking): 
1 stick unsalted butter 
1 1/4 cups all-purpose flour 
1 1/2 tsp sugar
1/2 tsp salt 
3 - 4 tbsp cold water 

For the apples: 
2 large apples (I used Pink Lady) 
2 tbsp brown sugar 
2 tbsp maple syrup
2 tsp lemon juice
1/2 tsp cinnamon 

Make the ice cream base. In a medium saucepan combine heavy cream, milk, 1/4 cup cane sugar, brown sugar, salt, vanilla beans along with pod, and maple syrup. Cook over medium heat until mixture comes to a gentle boil. In a separate bowl whisk together egg yolks and 1 tbsp cane sugar. Pour about 1/4 cup of the warm cream mixture into the egg yolks and whisk quickly. Slowly add the rest of the cream mixture to the add yolks, a little at a time until completely combined. Pour entire mixture through a fine-mesh strainer to remove any egg chunks along with the vanilla bean pod. Stir in cinnamon and nutmeg, cover and refrigerate until cold, at least two hours.  

Meanwhile, slice your butter into 1/2 inch pieces and freeze for 15-20 minutes. Combine flour, salt, and sugar in the bowl of a food processor and pulse to combine. Add in butter chunks and pulse until the mixture looks like sand with pea-sized pieces of butter. With the food processor running pour in water. On a lightly floured surface, press the dough pieces together to form a disc and knead one or two times. Wrap in plastic wrap and refrigerate for 30 minutes. Meanwhile, preheat the oven to 350 degrees and line a baking sheet with parchment. Remove your dough from the fridge and roll it out onto your parchment paper until it's about 1/8 inch thick. Bake for 25-30 minutes until slightly browned around the edges. Set aside and let cool. 

Peel, core and slice your apples. In a small saucepan, combine apples, brown sugar, maple syrup, lemon juice, and cinnamon. Cook over medium-low heat for 20-30 minutes until apples are soft. Set aside to cool. Once cooled, add the apple mixture to a food processor with a blade and pulse 2-3 times until you achieve your desired consistency. Refrigerate. 

Pour the ice cream base into your ice cream maker, following your manufacturer's instructions. Just before your ice cream is finished churning, break up your pie crust into chunks and add about 3/4 of it to the ice cream followed by the apples. If you like a soft-serve consistency you can serve right away. Or pop it in my freezer for 20 minutes to harden up like traditional ice cream. Top with remaining pie crust crumbles and serve. 

Avocado Bruschetta Quinoa Protein Bowls

Only in the past couple of years do I feel I've really learned how to take care of myself. Usually the hard way, I've learned how many hours of sleep I need, how to get enough protein, and eat in a way that is going to leave me energized and healthy. I've learned that if I don't practice yoga for weeks straight I will be grumpy and achy and my mood will suffer. I've learned that without question 98% of my overall well-being in determined by what I eat, how much I sleep, and how recently I've been on my yoga mat. That's it. But despite the power of knowing this, putting it into practice is a whole different beast.

I've received lots of help with this through the practice of Ayurveda, the sister science to yoga, and without going into too much detail, it's an ancient practice that aims to bring our bodies into balance through our daily lifestyle choices. It supports the idea that all bodies are different, and what is good for one could be detrimental to another. But my favorite part about the science is that it embraces the ability each individual has to be present enough to adapt and change at any moment to bring the body closer to balance. And it believes that intuitively we have these tools within all of us. 

I find this incredibly empowering. Almost as empowering as these quinoa bowls, which have become one of my favorite meals for taking care of me, and bringing my body back into balance. These bowls are loaded with protein which gives me energy for hours. They are my go-to for the days I teach back to back to back classes.  They are nourishing, filling, delicious and provide me with a kind of satisfaction only felt when I know that what I'm eating is doing my body good. 

Bruschetta Avocado Feta Quinoa Protein Bowls
Makes one generous serving 

1/3 cup uncooked quinoa
2/3 cup water
1 garlic clove, minced
2 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
1/4 tsp sea salt (+ pepper to taste) 
1/2 cup cherry tomatoes, halved
6-10 large basil leaves, thinly sliced  
1/4 cup crumbled feta (optional)
1/3 cup cooked lentils (I buy them pre-cooked from Trader Joe's)  
1/2 large avocado, cubed

Bring water to a boil is a small saucepan. Rinse your quinoa in a fine mesh strainer then add it to the boiling water. Cover and reduce to a simmer. Cook for about 15 minutes until all the water has been absorbed. Remove from heat and keep covered for 5 minutes then fluff with a fork and set aside.

Meanwhile whisk garlic, the olive oil, vinegar, salt and pepper in a medium bowl. Top with tomatoes and basil and toss. Stir in cooled quinoa, lentils and feta until everything is nicely coated in dressing. Lastly, carefully fold in avocado cubes. 

Cinnamon Apple Oatmeal Raisin Cookies {Vegan + Grain-Free}

Fall seems to finally have arrived in Los Angeles, well as "Fall" as we're going to get, at least. It's still been super hot, but the sun is setting earlier, and the nights and early mornings are cold and crisp. I've busted out the fluffy socks and comfy flannel northface and holiday prep has already begun (don't believe me? check my pinterest). I am holiday obsessed, mostly when it comes to the food. You have to love all the juicy fruit of summer, but I think when it comes down to it Fall produce is my favorite, it's warm and cozy and grounding, really the season of comfort food, and I am the world's biggest comfort-seeker. Not to mention, have you seen the new Le Crueset color? I'm trying to justify buying a second, smaller one, just to have it filled with something delicious for christmas day.

I knew I wanted to get into the Fall spirit by baking up something warm and cozy. I also happened to have a crap ton of apples from our CSA. So figured I would try adapting my favorite vegan cookie recipe into classic oatmeal raisin cookies. I figured why not embrace apple season and add some sweet apple chunks right into those bad boys? The result feels like a hug for your insides (in a good way, of course), with the added benefit of knowing that these are totally 100% good for you. 

Healthy cookies? I know, you may be skeptical. But trust me, you won't miss the sugar because there's a nice helping of pure maple syrup. And the coconut oil, peanut butter, and blended dates make these cookies moist and creamy. Have I mentioned that they're vegan AND gluten free. What can I say? I aim to please. 

You should definitely make these tonight, then curl up with someone you love, even if that someone is a dog, and enjoy. 

Cinnamon Apple Oatmeal Raisin Cookies {vegan + gluten-free} 
Adapted from Minimalist Baker 
Makes 28 small cookies 

1 medium granny smith apple
Juice from 1/2 lemon 
1 cup tightly packed dates 
1 medium ripe banana 
1 tbsp peanut butter 
1/3 cup coconut oil 
1/2 cup maple syrup 
2 tsp cinnamon 
1/8 tsp nutmeg 
1/2 tsp sea salt 
1 cup almond meal 
1 1/2 cups old fashioned oats 
1/3 cup raisins 

Soak your dates in warm water for 10 minutes to allow them to soften. Meanwhile, peel, core and dice your apples into very small chunks (about the size of standard chocolate chips - yum). Place apples in a small bowl with cold water and lemon juice to keep them from browning. 

Drain and dates, then remove pits. Add dates and banana to a food processor (or blender) fitted with a blade and pulse several times until mixture is smooth. Add in peanut butter, coconut oil, and maple syrup and blend until pureed completely. 

In a separate bowl whisk together cinnamon, nutmeg, sea salt, almond meal, and oats. Then add the dry ingredients to the food processor. Pulse until just combined. Do not over mix - you want it chunky with oats intact. 

Transfer to a bowl and stir in apples and raisins. Preheat your oven to 350 degrees and line a baking sheet with parchment. Meanwhile, place your batter in the fridge to allow it to stiffen up a bit. Scoop about 2 tablespoons of batter to form cookies on your baking sheet. They won't expand so you can pack them in pretty tightly. Bake for 20-25 minutes until the tops of golden brown.