Via The New School Kitchen Website You can’t bake this dough into cookies, but you can make it up in minutes and eat it raw without fear! A total hit-the-spot treat, this recipe might just blow your mind. Gluten-free, grain-free, dairy-free, vegan, and delicious! ...
Photo and Ingredients via Whole Foods Market Ingredients 6 cups 1-inch cubes seedless watermelon (from about a 5-pound melon) 1 (10-ounce) bottle lemon juice 3/4 cup sugar Crushed ice Mint sprigs, for garnish Directions 1. Working in batches as necessary,...
It’s ice cream season! With summer right around the corner, we looked into some classic ice cream recipes that you can make at home. Use whatever flavor ice cream you like. These ice cream sandwiches are great because you can make them in bulk and store them in the...
Summer is made for grilling so we’ve been going through grill recipes like it’s our job! We recently made these marinated grilled veggies from How Sweet Eats at a family gathering and not only were they DEVOURED, but everyone wanted the recipe. The avocado whipped...
Just in time for the heat wave, The New School Kitchen shared with us a refreshing, tasty and guilt-free ice cream! Treat yourself to seconds and thirds with Ryanna’s Banana ice cream … Gluten-free, dairy-free, grain-free, vegan and delicious! ...
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