I might as well call this post “A Celebration of Color,” because I just realized my recent eats have also been a veritable rainbow. You’ll see.
But back to fats. Healthy fats. Like avocado, cashews, almond butter, and–my favorite–coconut! I’ve been incorporating a larger than usual variety of these foods into my diet lately because my usual main source of fat (peanut butter–do I even need to tell you that?) has been absent due to the fact that I’ve been doing an elimination diet the past week to see if I have any food sensitivities.
Anyways, I gotta satisfy the place in my heart that PB generally fills somehow, right? So, how about avocado smashed rice cakes?!
I just “smashed” half a beautiful avocado on two brown rice cakes, sprinkled on some salt, and called it a day (maybe next time I’ll try some nooch too). This would be better warm on toast, but I didn’t have any gluten-free toast (for the elimination diet), and rice cakes are cute, so there.
I bought some perfectly ripe juicy peaches at the farmer’s market last Sunday. They were also ridiculously humongous considering they were organic.
For a light breakfast a few days ago, I just sliced one up and drizzled it with coconut oil, and cinnamon. That was enough to fill me up because I’m not joking when I say these peaches were oddly large. The coconut oil kind of solidified on the peach slices because they were cold. It was weird, but still delicious.
Finally, a brilliant discovery I made at my local health food store, Ecoterra: Tomberlie’s Raw Vegan Ice Cream! I bought a–I wanna say pint, but the container was so tiny, it was probably half a pint–of the blueberry flavor because how often do you have blueberry ice cream? Or maybe I just wanted to complete the color spectrum of this post.
Tomberlie’s uses young thai coconut and raw cashews to achieve its creamy texture, and raw agave nectar for sweetness. Most of the ingredients are organic, and there are literally no thickeners or filler ingredients. Besides the ingredients I already mentioned, there was only filtered water, blueberries, lemon juice, and vanilla bean!
I think it’s pretty amazing that the ice cream had such a wonderful, authentic texture given that there’s no emulsifiers or anything. As much as I love So Delicious and Purely Decadent, they have fairly lengthy ingredient lists. Snaps for Tomberlie’s! Plus, what a cool name! :)
Despite its excellence on its own, I had to try the ice cream in my own elimination diet-friendly form of a sundae! The obvious solution: add more frozen blueberries, a squeeze pack of Justin’s Classic Almond Butter, and some cinnamon and more cashews (the last two aren’t pictured here). It was decadent, and, as this post is all about, full of healthy fats!
I can’t wait to try more Tomberlie’s flavors! Especially Fudge Ripple, Chocolate Chip, Praline Pecan, and White Chocolate Macadamia Nut. It’s definitely hard on the wallet, but for being raw and mostly organic, I’ll take it. :)