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Dairy and Sugar FREE Mint Chocolate Chunk Ice Cream

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Dairy and Sugar FREE Mint Chocolate Chunk Ice Cream

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By: V Capaldi Words cannot express my sheer joy in sharing this with all of you.  Hoping to include this in the upcoming South Philly Paleo Cookbook set to release in 2016.  The South Philly Paleo Cookbook is set to change the way families eat and celebrate food!

Team PBL loves to offer the community relevant content to support their conscious living journey and we hope that you will consider contributing to our crowdfunding campaign on Indiegogo. Click here to get all the information.

Ingredients:

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Directions:

  • Day before making ice cream put one can of coconut milk in refrigerator
  • Take dark chocolate and grind in mini-cuisinart or desired kitchen aid.  (I like the consistency to be all different sizes so have fun with it.) Put aside.
  • Take a saucepan adding all ingredients except refrigerated coconut milk, oil and dark chocolate.
  • Heat over medium heat until blended.
  • Once blended put aside stirring in oil and let cool for 5 minutes.
  • Next add to loaf pan or container of choice.
  • Let sit for 30 minutes adding 1/2 of shaved chocolate mixing through.
  • Put in freezer and after 15 minutes sprinkle the remaining chocolate on top and freeze for up to 4 hours or overnight.
  • Before serving take refrigerated coconut milk and remove the top harder coconut milk part out leaving the fluid to drink later.
  • Take a hand mixer or submersion blender and whip until creamy.
  • Remove from freezer 15 minutes before serving adding a dollop of cream and a mint leaf on top.

Enjoy and happy entertaining season 2015!

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Big Anniversary & Squash Pudding

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Big Anniversary & Squash Pudding

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By V Capaldi

How is that for a blog post title? Kinda sums up my life right now.  2 years ago this week I stood up for my beliefs and  person and made the decision to follow my heartand passion to lead a conscious life.  This gal said goodbye to the idea that healthcare is only for those who can afford it and embarked on a healthcare is self-care life.  In typical V fashion, November 2013 I jumped and decided to see if my Bag of Tricks was filled with enough tools to lead an empowered life.

Today the brand of PaleoBOSS Lady™ (PBL) shares tools of empowerment with over

50, 000 people daily & growing!

Happy 2nd Anniversary to PBL!

I could not be more excited, proud and certain of the direction the brand known as PaleoBOSS Lady™ is heading. Literally the movement is growing everyday with opportunities continuing to present themselves that continue to spread the PBL message in an accessible culturally relevant way.

The cultural norm is what the brand of PBL questions every day.  

A huge message of the brand is sharing with others how to change their narrative.  One narrative we would like to change is that 25% of children are taking medication in America.

[embed]https://youtu.be/Axpvc3iDXB0[/embed]

Are you really okay with this?  Children are our hope to sustainable change.

“Let food be thy medicine and medicine be thy food.”   Hippocrates

The brand of PBL takes us back to the kitchen offering experiences beyond eating.  Mediums like the soon to be released South Philly Paleo Cookbook shares food, family and culture in a way that not only provides insight, recipes and games, but begins to lay the foundation for others to envision their cultural path to consciousness.

Click here to find out more about the South Philly Paleo Cookbook and our Indiegogo campaign to support this.

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PBL had the opportunity to be filmed for a movie that will share my life story. This film is set to release April 2016 in 1100 theaters worldwide and is beyond surreal.  During the filming I lived with Dr. Wahls & her family where she ntroduced me to a dessert that is simply out of this world: Squash Pudding.  This sugar and dairy free dessert was delicious and super easy to make.

Dr. Terry Wahls Squash Pudding (adapted from memory)

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Ingredients:

Directions:

  • Put one can of coconut in refrigerator for up to 4 hours with 24 being ideal.
  • Add all ingredients, but refrigerated coconut milk to Vitamix/blender of choice until creamy and mixed.
  • Add water to desired consistency.
  • Spoon into cups and place in refrigerator for at least 4 hours.
  • 5 minutes before serving take canned coconut milk from the refrigerator placing all, but the liquid into a mixing bowl.
  • Using a hand mixer whip into a cream adding honey and pinch of cinnamon.
  • When ready to serve add whipped cream to the top with cinnamon sprinkles if you like.

Dr. Wahls used a Vitamix to make the pudding and I will be using a Cuisinart. 

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Enjoy and post pictures of your creations using #squashpudding!Great for holiday entertaining too! Guests will love it. 

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