While I was walking through the aisle of Veg Fest 2016 in Seattle, WA, I met the marketing assistant of Morinaga (a company that is famous for its Mori – Nu silken tofu) and I was delighted to receive free samples of these delicious dairy free Multinomah Almond Soy Blend Milk. This milk is not yet launched in the market but they will soon hit the market in a couple of months and so I was even more excited to be the first one to get hold of these fantastic milk cans.
This is a sponsored post but the opinion is all mine.
I love them so much that I could not stop sipping all throughout the day. I decided to create a recipe out of these vegan and dairy free milk before I finish them all. And since its summer what could be a better idea than indulging in a homemade healthy ice cream. Yummy!!!!!
Rhubarb is at its peak and to make it super healthy and iron rich I added beetroot to enhance the nutrition as well as its color. With the use of soaked chia seeds I was able to substitute eggs and make this vegan ice cream thick and creamy yet so healthy and enjoyable.
I simply blended all the ingredients in a blender and poured it into the ice cream maker to churn it. Then froze it for few hours and after dinner dessert Beetroot Rhubarb Ice Cream was ready. My family including Yashvi devoured it.
What a great way to feed beetroot to the naughty little ones. I am a happy mom. What about you?