Product Review: Turtle Mountain's Purely Decadent Coconut Milk Ice Cream

I thought it might be fun to do an interesting product review from time to time.

I've been curious about the Turtle Mountain's Purely Decadent Coconut Milk Ice Cream. I've walked past it many times in my grocery store... and finally decided to give it a try. I picked up the Vanilla Bean flavor, since Vanilla Bean ice cream is one of my favorites.

The ice cream is sweetened with Agave Syrup, a "sweetener" substitute we've been playing around with here in our house, in tea instead of honey, or on oatmeal instead of brown sugar. It also contains no soy protein, is dairy and lactose free, cholesterol free, contains no trans fats, is certified vegan, and made with certified organic ingredients. The website boasts that this makes the ice cream much lower in fat, calories, and sugar, than most "premium" ice creams.

This can't taste good, can it? Oh yes it can!!! One bite and I was surprised at how creamy and flavorful the ice cream was. The coconut flavor was not overpowering either. I thought the ice cream would be much more "icy" and was surprised at how smooth it turned out to be. The one pint container I picked up was $4.99.... not too much more than a pint of Haagen Dazs or Ben and Jerry's.

It also comes in other fun flavors such as chocolate, chocolate peanut butter swirl, cookie dough, mint chip, mocha almond fudge, coconut, and passionate mango.

The company also makes a coconut milk yogurt which I have tried once, and loved. The downside to the yogurt though is the steep price of over $2.00 per 6 ounce cup. Well, once in awhile as a treat is ok, right?

I'm curious if anyone has a recipe for homemade coconut milk ice cream or yogurt? Has anyone attempted to make this at home? I'd love to give it a try!!!

I know what my TV snack is going to be tonight... : )

Lemon Feta Green Beans

This recipe is inspired by a dish my mother-in-law made for us while we were visiting them this summer. I used a pretty assortment of green beans I picked from my mother's garden yesterday. The fresh lemon juice and feta cheese compliment the green beans beautifully. Very simple to make as well. This is our favorite way to eat green beans at the moment!!

Lemon Feta Green Beans

Roughly 3/4-1 Lb of Green Beans

Juice of 1/2 Lemon

2 cloves Garlic, minced

1 Shallot, minced

2 Tbsp. Olive Oil

Approximately 1 oz Feta Cheese, or to taste

Salt and Pepper to taste

1. Saute the garlic and shallot in olive oil, whisk together with the lemon juice, then set aside.

2. Steam the beans until just tender, then pour the garlic/shallot, lemon juice, olive oil mixture over them. Sprinkle Feta Cheese on top while still warm. Season with salt and pepper.

Mediterranean Quinoa Salad

This recipe was inspired by a scrumptious salad I had at one of my favorite restaurants here in Grand Rapids called Marie Catrib's. I ate the salad, and vowed to come up with a recipe that tasted similar. This came really close! I made a light "vinagrette" to mix into this salad... and when I was done I couldn't help but pick at it all day!

I love Quinoa, it is a perfect grain to add protein and fiber... this dish is not only delicious, but extremely healthy as well. This salad can be a main course or a side dish.

Mediterranean Quinoa Salad

-serves 4-6-

(can be used as side or main dish!)

1 Cup Quinoa, rinsed
2 Cups Water
1 Cup chopped Cherry Tomatoes
1 Cup chopped Cucumber
1/2 Cup Chopped Carrot
1/2 Cup Red Onion, chopped
1/2 Can Garbanzo Beans, rinsed
1/2 Can Adzuki Beans, rinsed
20 Kalamata Olives, chopped
2 Tbsp minced Fresh Cilantro
1 Tbsp minced Fresh Mint
1-2 Tbsp minced Fresh Parsley
1/2 Cup crumbled Feta (more or less to taste)
2 cloves Garlic, minced
2 Tbsp. Orange Juice
1/4 Cup Olive Oil
1 1/2 Tbsp Balsamic Vinegar
1/4 Cup Lemon Juice
Salt and Pepper to taste

1. In a saucepan, bring the rinsed Quinoa and 2 cups water to a boil. Reduce and simmer for approximately 20 minutes, or until water is absorbed. Let cool to room temperature.

2. Chop cucumber, carrot, tomato, red onion, kalamata olives, mint, parsley, and cilantro, place in a bowl, and toss to combine. In a small bowl, whisk together garlic, orange juice, olive oil, balsamic vinegar, lemon juice, and a pinch of salt and pepper.

3. Gently mix the Quinoa in with your veggies. Drizzle your vinagrette and gently mix together. Mix the Feta in, or sprinkle on top.

4. Serve room temperature or slightly chilled. This is great on a bed of greens with pita chips on the side. Or mix in leftover chicken or steak. This can be made vegan by omitting the Feta.