Meet Local Artisan/Raven Roast Giveaway Potter Knitbone Ceramics

Meet Slocan Valley artist Seed from Knitbone Ceramics

Local Artisan/Raven Roast Giveaway Knitbone Ceramics artist Seed

Slocan potter Seed of Knitbone Ceramics in their natural habitat.

I’ve been an admirer of Seed’s pottery for almost as long as I’ve been in the Slocan Valley. I bought a matched set of cozy welcoming mugs as a wedding gift for a dear friend a few years ago and have been hooked ever since. My husband bought me one of their pieces (finally, my very own!) as a Christmas gift, and it is one of my favorite possessions. I do have to say, that my favorite thing to drink out of it is not tea, or even Raven Roast, but a stiff iced White Russian cocktail lol.  I was thrilled to hear that Knitbone Ceramics wanted to join us in one of our Local Artisan/Raven Roast Giveaways. I asked Seed a few questions about their work and life and thought that we would share their eloquently written answers with you.

Raven Roast and Knitbone Ceramics

This one is mine. No White Russian today, just some iced Raven Roast 🙂


R.R.  Can you tell us a bit about yourself and your background, as an artist or just as a human?

K.C. I’m a queer non binary settler living on Sinixt land in the Slocan Valley. I move through the world with a sense of curiosity that has allowed me to explore many interests including farming, cooking, herbalism, being a doula, and all kinds of art forms including fibre art, clay, painting, photography and writing. I love being in communion with other humans and the natural world and trying to embody as much generosity and care as possible with all that I undertake. I love to laugh! 

R.R. How long have you been making pottery? What inspired you to start?

K.C.  I’ve been curious about clay for as long as I can remember. As a child I attended a summer camp on this large clay filled river and we’d walk up and down the river collecting small amounts of clay and bringing it back to the art lodge to make coil pots. It always stayed with me, the connection I felt to the earth through the clay and the endless possibilities of making vessels that can hold food and water that then nourishes the vessels of our bodies.

I started working with clay in 2015 while going through a fairly hard time, and it brought me back to myself, the rhythms of my body and made me feel really happy and connected. I kept taking community classes in Victoria, BC until I decided that I wanted to pursue it full time and enrolled to go to the Kootenay School of the Arts in 2017. I graduated in 2018 in studio ceramics and have been making in my little studio in the Slocan Valley ever since. 

Knitbone Ceramics studio

Seed’s studio.

R.R. Where do you work? Anything special about your studio? 

K.C. I currently have a small studio that I share with a friend in Winlaw, BC. My friend bought a small piece of land there and we turned an old garage that used to be a mechanic shop into our studio. We put in windows and plumbing, cleaned and painted the grimy walls, brought in our shelves, our wheels, our kiln and our clay and began to work. The studio is really special because it’s on a piece of land with a few of my dear friends and I love the communal and family feel of being around them everyday, of working and living together, even if it’s just saying “hey” as we come and go. Sometimes they invite me in for dinner, or we play a board game together in the evening after working in the studio all day.  

R.R. What aspect of pottery gives you the most joy? Is there a certain type/style of piece you particularly like to make? 

K.C. I love everything about clay. I love being in production mode and making 20 mugs in a day or playing and exploring and working on the details of a couple pieces over multiple days. I love being at my wheel, the rhythmic repetition of throwing pots, touching the clay, being centered, listening to podcasts or audio books. I love the finishing work of putting on handles, trimming the bottoms of bowls, carving patterns and designs into the leather hard clay. I even love making glazes, a task many potters bemoan. I love seeing the new colours come out of the kiln, how all the elements interact together to make beautiful pots that then bring folks joy and help nourish their bodies. 

Knitbone Ceramics pottery

A few lovely places for flowers to exist between the bright flash of life and the compost bin.

R.R. What’s your favorite beverage to drink out of a well made ceramic mug? (you do NOT have to say Raven Roast lol)

K.C. I love coffee! I usually drink a cup most mornings and also relish the choosing of a mug from my mug wall. I have a very large mug collection of many different artists who I admire. I also love drinking herbal tea, especially nettle tea, in the evening. 

Knitbone Ceramics pottery

These ones remind me of the beach at sunset.

R.R. Where can we find your work? Anything up and coming to look forward to?

K.C. I sell my work at the craft connection in nelson BC and Dog Patch pottery in Crawford Bay, BC. I also have an Instagram that is _knitbone_ceramics_ and you can find me on Etsy at knitbone ceramics 

I’m starting a ceramics residency at the Shadbolt Centre in Vancouver in August and I am very much looking forward to delving into exploring cone 10 gas and soda firing for the fall! 

Enter to win one of Knitbone Ceramics beautiful hand thrown mugs!

Raven Roast Giveaway mug

This is the mug for our Giveaway!

Thank you for sharing something of yourself with us Seed. To win one of Knitbone Ceramics beautiful mugs, enter our Local Artisan/Raven Roast Giveaway Visit us @RavenRoaster on Instagram or enter on our Raven Roast Facebook page by liking, sharing and commenting.

Meet the Artist- Slocan Valley Potter Noam Ash

Meet The Artist- Noam Ash Pottery

Raven Roast Giveaway Potter Noam Ash

The Raven Roast Team is so excited to work with Slocan Valley potter Noam Ash for our Raven Roast + Local Pottery Giveaway.

Raven Roast Giveaway with Noam Ash

Mug for Spring 2022 Raven Roast Giveaway

Roots in our Community

Noam was one of the first people I met when I moved to the Kootenays. My then fiancé and I were invited to a backwoods karaoke party. Very quickly the crowd dwindled and it became just me, Brendan (my now husband and Raven Roast co-founder), our host, and Noam with his young, very clever, very precocious daughter. When she wanted to sing a song from Frozen the karaoke program kept auto suggested Disney songs, so three grown men and myself sang (or attempted to anyway), Disney tunes late into the night, much to her obvious joy. It was such a warm and ridiculous welcome to the area, and one of my favorite memories from this upheaved and transitional time in my life.

It is very rare to see Noam without at least one of his two children in tow. His family commitment and connection is obvious. He runs his studio out of their cabin in the woods just outside of Winlaw BC. Noam grew up here, and his wife, an educator, has very deep roots in this community. Her family has been here for generations- their children are the sixth!

Noam Ash Pottery unglazed

On the shelf, waiting to be glazed.

His Work and History

Noam’s work has a solidity to it. His mugs and bowls feel strong in your hand, without feeling heavy. This isn’t grandma’s china teacup to fall apart when you set it on the counter too hard. His pieces, like his family, feel like something permanent. Something that you can count on being around for awhile. While he plays with various shapes, lusters and textures, you can usually recognize Noam’s work by his distinctive handles, which have a fish scale like texture on the inside.

Noam Ash Pottery with Raven Roast

Noam enrolled at the Kootenay School of the Arts in 1999 and it was there that he found an interest in working with clay. He graduated in 2002 with a diploma in Art, Craft and Design majoring in Clay. He went on to apprentice with Pamela Nagely Stevenson and take up Independent Studies at Park West Ceramics in Chicago, IL. Eventually, he moved back to the Kootenays and built his own home and studio.

Noam Ash Pottery Forge

Noam forge at his home studio

What Fires Him Up.

Noam draws inspiration from the abundance, plasticity and durability of clay. Pots are typically wheel-thrown using swift, spontaneous gestures to add life and give the vessel distinctive markings. The firing process contributes further surface variation based on the unpredictable path and intensity of the flame within the kiln, so while some pots are alike, each has a unique story to tell.

Noam Ash Pottery

Finished and glazed

Where Can You Buy His Work?

You can find Slocan Valley potter Noam Ash’s work locally at Camp Cafe in Silverton BC, Emery Herbals in Winlaw BC, and Touchstones Gifts in Nelson BC. If you’d like to see more of his work, he can be found online at @NoamAshPottery

Noam Ash Pottery

A unique firing! This one is part of our personal collection.

Whether using it to drink our expertly blended herbal coffee alternatives, or filling it with another delicious beverage, we hope the lucky winner of the Raven Roast + Local Pottery Giveaway enjoys this beautiful piece of practical art for years to come! 

 

 

 

 

Common Ceramics Raven Roast Giveaway

Raven Roast Giveaway Potter

Raven Roast Giveaway Potter

Emma Hunter’s Common Ceramics

Common Ceramics sgraffito mug

A series of nature themed sgraffito style mugs.

We are feeling very fortunate to combine our Raven Roast Coffee Alternative Giveaway with a hand thrown mug from local potter Emma Hunter of Common Ceramics. I met Emma a few years ago while taking a beginners pottery workshop at one of our local studios. She was co-teaching with the studio owner. Emma is a youthful person, who exudes competence in her chosen craft. You can tell when working along side her that she cares more about making pottery than she does about the rest of the world. I’m always impressed when people know the thing they want to do with their lives, and then just…do that thing.

Common Ceramics wheel throwing

Emma on the wheel

Emma started early, working with clay in her high school art class. Finding that she had a passion for it, she followed up afterwards by attending Kootenay School of the Arts ceramics program. Since then she has continued to hone her craft, working and teaching out of Good Pottery studio in the Slocan Valley. Her work is sincere, gracefully rustic, and whimsical. It often involves cute animals and cuss words. While life conspired to bring Emma to pottery early, she is determined to carry it right on through to old age.

Common Ceramics potted plant

A potted plant enjoys a Common Ceramics made home.

I spoke with Emma a bit about herself and her work.

RR How long have you been making pottery? What inspired you to start?

E I used it as an escape in high school and spent my lunches and time in between classes in the art room. I was lucky enough to attend a school with wheels, and a kiln and my teacher even taught me how to mix glazes.*

*Glazes are mixed from powdered minerals and chemicals that can be quite expensive and also sometimes toxic…so cool teacher.

RR What aspect of pottery gives you the most joy? Is there a certain type/style of piece you particularly like to make? 

E I didn’t spend structured time working with clay in high school. I mostly hand built [formed by hand vs using a wheel or a mold] whatever came to mind in the moment. But when I attended Kootenay School of the Arts we would have projects like “10 thrown mugs, 5 hand built lighting prototypes and a run of glaze tests” and they would all be due in a week. I got to try a lot of different techniques, and I built muscle memory on the wheel. The work I made that represented me the most was the work I illustrated and created text on via sgraffito*.

*Sgraffito is a decorating technique where you layer different colors of clay on your formed piece, and then scratch off the outer layer so that the design you want shows through. It ends up looking quite like a woodcut, with lots of texture and character.

Common Ceramics

Some of Emma’s text “sgraffito” work

RR Can you tell us a bit about yourself, as an artist or just as a human?

E I live the quintessential and reclusive life of a really old and boring potter, and I’ll probably be doing that for the rest of my life because it makes me happy.

RR Anything up and coming to look forward to?

E I have lots to look forward to right now! I have been working on 3D modelling and printing ceramic mason jar molds [a cast to make uniform shaped pottery “mason jars” that a standard mason jar lid could screw on to]. Hopefully one day I will make the perfect mold, but right now I am learning how to work with silicone and flexible printer filament. I’m also constantly dreaming about porcelain lighting. 

RR Where can we find your work?

E I have a super basic website that you can purchase from: commonceramics.com, as well as on Instagram  @commonceramics. 

Win a mug from Common Ceramics!

Common Ceramics Valentine mug

A conversation hearts mug by Common Ceramics

Thanks for meeting our Raven Roast Giveaway Potter Emma Hunter of Common Ceramics! You can win a Valentine’s themed mug from Common Ceramics along with two tins of Raven Roast Coffee Alternative (your choice non-caffeinated Cocoa Ramon or caffeinated Mocha Mate)! Plus second and third prizes!

Enter the giveaway on our Instagram @RavenRoaster or on our Raven Roast Facebook page! Emma traded her beautiful mug for our giveaway for a pouch of Raven Roast’s up and coming Chaga Cinnamon Hot Cocoa blend. Thank you Emma!!

Raven Roast Buche De Noel Cake

Raven Roast Buche De Noel

Happy Solstice!

May the sun return and shine on all of us! For this incredibly ancient holiday, we would like to give you a new take on an old classic. Rich chocolate pairs with the complex and unique flavor of Raven Roast Coffee Alternative for a unique yet timeless Buche De Noel.  A French inspired Holiday classic!

The Buche de Noel

A desert with a rich yet homely history. The literal translation is Yule log. Sounding familiar? The Yule log was originally a Norse pagan tradition -Yule being a Norse word for their god of winter- but spread south to Gaelic and Celtic lands. It was literally a giant log brought into the hearth of the main hall and kept burning for days on end. It was meant to bring warmth and illumination to the darkest nights of the year and to hold the night at bay until the suns return. Burning a Yule log could help ensure the following seasons were fruitful, and the leftover ashes were spread on crops and kept as a ward against evil and bad luck.

It caught on like a fire.

Yule log rituals were gradually absorbed into standard Christmas traditions. Each European culture had their own unique spin. Some people sprinkled salt, holy water, or meaningful herbs on the log.  Other people…well…if you want a real kick in the pants, read about Catalan’s Yule log tradition?. Eventually, hauling a whole damn tree inside and lighting it on fire became less and less practical, and Yule logs got smaller…and smaller.

The Norse god of winter? Perhaps?

Then the French got a hold of it and were like…dude… what if this log was made of chocolate cake… and we could just… eat it  ?  

+              ⇄       ✔

 And VOILA the desert Buche de Noel was born.

There are as many versions of Buche de Noel as there are little French grandma’s baking away at Christmas time. Generally speaking, it is a thin chocolate flavoured sponge cake rolled into a jelly roll with a buttercream filling. Then it is topped with ganache or chocolate frosting and decorated to look…well…like a log.

This one has a rich sponge enhanced with Raven Roast Cocoa Ramon. The herbal Coffee Alternative gives it depth and interest similar to coffee -and of course, you get to eat your herbs!  It contains enough cocoa to give it a comforting traditional feel. The Ramon nut is also chocolaty and rich. Dandelion and Chicory add a bit of bitter complexity and brightness. The Buttercream filling is smooth and rich with heavy cream and also flavored with Raven Roast. Your friends and family will notice the coffee like flavor, but not be able to quite pin it down. Fun!

Since Raven Roast was developed here in the Valhalla Mountains of BC (on unceded Sinixt territory), it feels really appropriate to offer you a traditional Christmas desert with Nordic Pagan roots. My mother in law Sheila developed this recipe. She used Cocoa Ramon non-caffeinated, but our caffeinated Mocha Mate would work just as well.  She and my father in law live in an off grid cabin in the woods of BC. The first version was baked in a wood fired oven, so about as traditional as you can get – without hauling a whole giant tree into your house, that is.

 

Raven Roast Buche de Noel Recipe

INGREDIENTS

CAKE:

6 large eggs, separated

1/2 c. all-purpose flour

2 T Raven Roast, Mocha Mate or Cocoa Ramon

2T Cocoa Powder

3/4 c. granulated sugar, divided (1/2 c. + 1/4 c.)

1/4 tsp. salt

Powdered sugar, for sprinkling

FILLING:

1 1/4 c. heavy cream

1/4 c. powdered sugar

2 1/2 tsp Raven Roast

1 tsp. pure vanilla extract

FROSTING:

Coconut cream skimmed from 1 can coconut milk

1 cup chocolate chips

Cranberries, moistened then dipped in sugar for garnish (optional)

Small rosemary sprig or a small evergreen branch, for garnish (optional)

DIRECTIONS

Preheat oven to 350°.

Line a jelly roll pan (15×10 sheet pan) with parchment paper and grease with butter or cooking spray.

Cake: 

  • In a medium bowl mix together flour, cocoa powder, Raven Roast, and salt.
  • In a large bowl beat egg yolks until thick. Slowly add ½ cup sugar and beat until pale. With a sifter add in flour mixture, then mix gently until smooth.
  • In another bowl, beat egg whites until soft peaks form. Add remaining ¼ cup sugar a little at a time and continue beating until stiff peaks form. Add egg whites to batter, folding gently.
  • Pour batter into prepared pan and even out with a spatula. Bake until top springs back when lightly pressed, 12-15 minutes.
  • Dust a clean kitchen towel with powdered sugar. Using a knife, carefully loosen the sides of the cake from the pan and then invert the warm cake onto the towel. Carefully peel off parchment paper. Sprinkle with a little more powdered sugar.
  • Starting at the short end, tightly roll the cake, along with the towel, into a log. Let cool completely.

Filling: 

  • In a large bowl, beat together heavy cream, powdered sugar, and vanilla extract until peaks form. Add the 2 1/2 tsp. Raven Roast and beat again. Refrigerate until ready to use.
  • When cake is cool, unroll and spread filling evenly over cake. Roll cake back into a log, this time without rolling the towel along with it. Wrap the towel over the top to keep the roll tight. Place seam side down on a baking sheet and refrigerate for 1 hour.

Frosting: 

  • Take the cream from a can of coconut milk (Chill the can and then skim off the cream that rises to the top) and put into a medium sized bowl.
  • Melt 1 cup chocolate chips or other chocolate in a double boiler, then cool slightly. Mix into the coconut cream until smooth. It will be fairly liquid.
  • Pour some frosting over the cake, being sure to cover the whole surface.
  • Refrigerate the rest of the frosting. (It will thicken as it cools.) Once it thickens, spread the remaining frosting over the log.
  • Take a fork and make lines to look like bark. Place cranberries and a rosemary sprig or small cedar branch on log for a festive look.

Hope you enjoy your Buche de Noel cake! Tag us in the pictures when  you make it! Happy Sun Returns!

Raven Roast Cream Pie

Raven Roast Cream Pie

Raven Roast Cream Pie Recipe

Looking for a unique and delicious pie recipe? Look no further than this sweet and decadent cream pie flavored with Raven Roast, your favorite herbal coffee alternative.

Raven Roast Herbal Coffee Alternative Cream Pie

Raven Roast Cream Pie…fluffy and creamy and sure to cause a stir. Enjoy it with a hot cup of Raven Roast!

 

It’s Pie Season!

Well, who are we kidding, it’s always a good time for pie. While I’m personally more likely to get up to pie making shenanigans once the weather has cooled, this no-bake recipe will be great all year, from holidays to heat waves. It will help stave off those rainy day blues, or those red hot climate change anxieties!

When I was first playing around with cooking using Raven Roast, I thought of it as a cute way to share our product with the world, and a fun way of getting my daily dose of herbs and bitters. Then I made this pie.

OMG.

It is seriously good.

I had to give some away, or we would have just eaten the whole thing in two days and skipped dinner. And possibly breakfast. Cream cheese is a breakfast food, right? The darkly fragrant roasted Ramon Seed flavor acts as a unique and rich base while the Chicory and Dandelion Root give it a balanced coffee like bitterness. The classic flavor of the high quality organic cocoa ties it all into something familiar yet brand new. My mother in law made the first version of this pie as a baked cheesecake. I started experimenting with the recipe this summer so I modified it to a no-bake and it is just as good. I feel like a few good no-bake pie recipes are important to have on hand so that pie can be enjoyed all year round.

Raven Roast Herbal Coffee Alternative Cream Pie Slice

MMMM…so yummy

This pie will definitely turn heads

When you bring this to your holiday potluck it is sure to stand out. It is a unique take on a classic chocolate or coffee cream pie that will leave people intrigued and asking you for the recipe. I used Raven Roast Cocoa Ramon for this one, so that I didn’t have a caffeinated three year old running around, but the first version my MIL made was with Mocha Mate and it was also delicious.

Brendan doesn’t do gluten, so I used a gf pie crust from one of my favorite GF baking blogs, but any type of prebake or no-bake crust will do.

Raven Roast Cream Pie Ingredients

Raven Roast Cream Pie Recipe (No bake)

  • Your favorite pastry or nutty or cookie pie crust (I used this Best All Butter GF Pastry Crust)
  • 1 package of cream cheese, 8oz (box type not “spread”- room temp)
  • 2.5 cups heavy whipping cream
  • 2 tsp cream of tartar (optional)
  • 1/2 cup + 2 T sugar
  • 2T powdered sugar
  • 4 T Raven Roast, Cocoa Ramon or Mocha Mate
  • 1/2 teaspoon vanilla extract
  • 2T shaved dark chocolate
Step 1. Prepare pastry in standard pie pan and prebake according to recipe instructions. Cool before using.
Step 2. Cream Cheese layer

Blend room temperature block of cream cheese until creamy and smooth. Add sugar, 3T of Raven Roast, vanilla, and sifted powdered sugar (to thicken). Blend until smooth and uniform color. Set aside

Step 3. Whipping cream layer

Whisk whipping cream in blender or with hand mixer. Add cream of tartar (optional, but gives longer lasting structure and a bit of tartness). Whip until just barely starting to hold shape -do not overwhip! Remove 1.5 cups whisked whipped cream and carefully fold into set aside cream cheese mixture. Fold until just blended to keep air in mixture. Spoon into cooled pie shell and smooth flat.

Add 2T sugar and 1 T Raven Roast to remaining whipped cream. Whip until holding firm peaks (do not overwhip). Spoon or pipe onto top of 1st layer.

Step 4. Garnish with shaved chocolate.

Refrigerate 6 hours to overnight before serving.

Thanks to Sheila Murray-Nellis for her work developing this recipe!

coffee substitute, Raven Roast, Ramon Nut, Herbal ingredients

Ramon Nut: Why We Love it!

Why we LOVE Ramon Nut

 

Display of Ramon nut tree, fruit and seeds

Tree, fruit and seeds of Brosimum Alicastrum

When Brendan created his first formula for Raven Roast, he began with Chicory and roasted Dandelion, but felt it was missing that certain… magical something.  He wanted to stand out against the standard blah coffee substitutes he had tried before. When he tried roasted Ramon nut for the first time, he knew right away that it was going to be the star of the show! Delicious and packed with nutrition, Breadnut is exactly that magical something he was looking for.

Bowl with whisk in ground herbal ingredients and surrounded by canisters

Ramon Nut: Rich in Flavor and Culture

Ramon has been used for centuries as a food and drink in Central America. Also called Breadnut or Maya nut, is a fruit seed and not a tree nut at all!  While the fruit is sweet, the seed is bland when raw, sort of like a tiny potato. When roasted, however, it develops a rich complex flavor, similar to chocolate. Central Americans have been baking with Breadnut and brewing a coffee like beverage long before the Spaniards introduced coffee to the continent. As a core ingredient of Raven Roast, Ramon nut provides a fragrant and chocolaty note with a touch of bitterness that is strikingly coffee-esque.

Ramon nut tree fruit and seeds

Naturally Sustainable

Interest in this superfood has increased not only because of its flavor and nutritional value, but also its sustainable nature! Commonly grown around ancient Mayan cities, the trees can reach 150ft tall. Harvesting, processing and roasting the fruit seed provides reliable income to many Central American families. Breadnut is always wild harvested and places value on healthy standing forests. This limits logging and deforestation in vulnerable ecosystems. The fruit of the tree falls to the ground naturally, providing food for many native and migrating animal species in Central America. When the tree produces fruit, it overproduces to allow large amounts of animals to devour the fruit and seeds, so over harvesting is not a concern.

Brendan and I care about where our ingredients for Raven Roast come from and how they impact people, the Earth and communities. We ethically source our organic roasted Ramon nut from community led harvesting projects that benefit Guatemalan women and families in the Maya Biosphere Reserve.

Women processing ramon tree nuts

Wildly Nutritious

As an added benefit, Ramon also happens to be wildly nutritious! It contains potassium, magnesium, folate, calcium and is high in B vitamins, Vitamin C, fiber and antioxidants (wow!). Traditionally, it has been used as an herbal medicinal for arthritis, colitis, asthma, and a variety of reproductive issues. Scientific research is showing that Ramon nut is high in anti-inflammatory compounds.  For those with nut allergies, roasted Ramon nut has been tested by the FDA and contains no allergens or toxic alkaloids. It is extremely low on the glycemic index and is great for diabetics and people on a low carb diet.

At Raven Roast, we value its high magnesium, potassium and calcium content, which coffee is known to deplete. We also love it’s high tryptophan content, which is a serotonin precursor that can reduce stress and help fight depressive moods.

Thanks for letting us share the amazing benefits of Ramon nut with you! This Raven Roast key ingredient is a sustainably harvested super food with outstanding flavor and impressive nutritional array. It is my personal favorite of the flavor notes used to make Raven Roast Cocoa Ramon and Mocha Mate shine compared to other coffee alternatives.

COMING SOON: A limited edition Chaga and Ramon nut blend! Stay tuned! 

Rachelle at Raven Roast

PS:  Did you miss our latest recipe for using Raven Roast in your home creations?

Raven Roast Banana Ice Cream

Raven Roast Banana Ice Cream

Try Raven Roast Vegan Banana Ice Cream Recipe for a quick summer pick me up.

Ah ,the last days of summer are winding down around us. Time to start preparing for the winter. Gathering fire wood, cleaning up the yard in preparation for all that snow, starting the house improvement projects that we were supposed to have done by July 1st. Meh those things can all wait till October. Lets sit back and enjoy the last bit of summer with some Raven Roast Coffee Alternative flavored banana ice cream instead.

Raven Roast Vegan banana ice cream

I used Raven Roast Cocoa Ramon for this vegan “nice” cream, but Mocha Mate would work just as well.

Vegan and Gluten Free with Powerfully Restorative Superfood Herbs!

If you love vegan treats, or just love to feel indulgent in a healthy way, you’ve probably made or heard of frozen banana “ice cream”, or “nice” cream as it’s often called. It is a desert made from frozen bananas, some sort of fat, a pinch of salt and some sugar (if you want it), all blended up to the consistency of soft serve ice cream. It is rich and creamy and delicious, but much lighter feeling than regular ice cream. You can flavor it in many ways (or just enjoy the banana), but today, I thought it would be a great way to “drink” my Raven Roast on a hot late summer day. Raven Roast’s roasted dandelion, ramon and cocoa based herbal blend is high in trace minerals to restore and rebalance electrolytes to help your fight against dehydration. Plus, it’s energizing!

ingredients for Raven Roast Vegan Banana Ice Cream

All you need is Raven Roast, Coconut milk, banana, salt and a little maple syrup.

Juicer or Blender?

A lot of people will use a Champion juicer for this, and I have done it that way before, but today I just used a regular high powered blender. If you cut the recipe in half, a single serving blender would work fantastic. The consistency will end up like soft serve, but if you want a more scoop-able Raven Roast “nice” cream, you can throw it in the freezer for thirty minutes to an hour. It will get icy after too long, so it is best to plan to eat it the same day. I also make sure that my bananas are very ripe. They should be brown and spotty on the outside before you freeze them to make sure they have the maximum amount of sweetness and that yummy caramelized flavor.

Ingredients for Raven Roast Banana Ice Cream

Everyone all in!

Raven Roast Banana ice Cream Recipe

For two servings of “Nice” Cream

2 Tablespoons Raven Roast (Mocha Mate or Cocoa Ramon)

3 Frozen ripe bananas, cut into chunks

5 Tablespoons of Coconut Milk cream (the canned kind, not the kind you pour on your cereal)

2 Tablespoons Maple Syrup

1 Pinch Salt

Add all ingredients to high powered blender. Blend until smooth and the consistency of soft serve ice cream. Gradually add small amounts of leftover liquid from Coconut milk if too thick to blend. Eat right away or freeze for 30 minutes to 1 hour for firmer desert.

 

Raven Roast Herbal Coffee Alternative banana ice cream

Just a bit of mint and chocolate sauce for garnish.

 

Raven Roast Smoothie with Whipped Coconut Cream

Raven Roast Smoothie with Whipped Coconut Cream

Frozen Berry Raven Roast Smoothie with Whipped Coconut Cream

My son calls these “Birthday Smoothies” because they look so fancy.

Hot days? Cold treats!

   The whole West Coast is in the middle of an epic heat wave! While everyone else is dusting off that old A/C that’s been in storage since Grandma visited last, we’ve been thinking of ways we can drink our Raven Roast AND not melt into a puddle of hot sticky goo on the ground. Hot beverages might be off the table for the next few days, but luckily, Raven Roast isn’t JUST a coffee alternative, and we have a few tricks up our sleeves. 

     This Frozen Berry Raven Roast Smoothie is a frosty, delicious way to cool yourself off from the inside out. Of course you can add spinach, kale, or a little bit of beet if you are feeling more healthy…or honey or maple syrup if you just want to enjoy something indulgent. I feel like it might also be delicious with rum…but I’m 8 months pregnant right now, so you’ll have to be the judge of that. 

    The coconut whipped cream is a fun decadent addition that I can’t wait to use on absolutely EVERYTHING because it was sooo good. Top with fresh berries and some fancy straws left over from your wedding that you found on top of your fridge!

Enjoy! Recipe below picture!

<3 Rachelle

smoothie

 Frozen Berry Raven Roast Smoothie (Two 16oz servings)

In Blender:

½ Cup Frozen Raspberries

½ Cup Frozen Blueberries

1 Whole Large Frozen Banana

2T Raven Roast (Mocha Mate or Cocoa Ramon)

2T Almond or Natural Peanut butter

½ Cup of Plain Yoghurt or Vegan Alternative.

1 Cup Milk or Milk Alternative

1 T Maple Syrup or Honey (optional)

2 tsp Flax Seeds

4 Ice Cubes

The liquid left from 1 can of Coconut Milk (if making whipped topping)

 

 Whipped Coconut Cream Topping

1 can of Coconut Milk (or Coconut Cream)

¼ tsp Cream of Tartar

1T Powdered Sugar (optional)

Pour off the liquid from Coconut Milk carefully so that the solids remain (use in your smoothie! Yum!). Place in bowl and whip with hand mixer, or in stand mixer. Add Cream of Tartar and sugar if desired. Start slow and increase speed gradually. Whip until patterns stay on surface of whipped coconut cream.   

 

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