I am an ex-pro singer, dancer, acrobat and gymnastics coach turned health and fitness specialist with 25+ yrs experience in nutrition, personal training and fitness choreography. I've also judged fitness events, having been a fitness competitor in the 90's.
I was born in UK, and educated through post-grad at several universities including Cambridge, Suffolk and Bournemouth, UK. I now live in Los Angeles, CA.
I teach yoga and Tai Chi part-time. I practice Vipassana meditation, and have been a vegetarian for over a decade, half of that as a vegan. I keep a personal blog diary of my spiritual journey at http://www.dharmadiary.org and own a digital multi-media design company, http://www.pintsizeart.com which has been my primary focus now for over 18 yrs.
I have an art studio where I live in San Pedro Arts District at The Loft Art Gallery & Studios, where I regularly show my oil and acrylic canvas work.
I am also a cancer survivor and mom-to-be. I love dogs and playing classical piano, as well as listening to a large variety of music from Tool and The Cure, to Sia and everything in between ;p
Treat Santa to something extra special this year with our ‘Santa’s Chocolate Chip Cookie Sandwiches’ Recipe! This classic recipe twist is dairy-free and can be made gluten-free as well! Enjoy this touch of red and green with the family.
1. Grab a pint of NO BULL Strawberry Frappe.
2. Start working on your batch of dairy-free chocolate chip cookies. We love this recipe, and this one is great if you are also looking to go gluten free.
3. While those are in the oven start working on your dairy free vanilla buttercream frosting. We love this recipe. Add a touch of all natural green food coloring to have “green” frosting match your “red” ice cream filling.
4. Once baking is complete, allow cookies to cool completely before assembling your sandwiches.
5. Once cookies have cooled, add 2 scoops of NO BULL Strawberry Frappe between your cookie buns. Chill in the freezer for 10 minutes.
6. Lastly, ice and decorate your cookie sandwiches. Enjoy with a glass of dairy-free milk and listen out for reindeer landing!
There is nothing better than cozying up with a mug of homemade hot chocolate during the holiday season! We’ve added a serving of our decadent Double Chocolate for a plant-based twist on this holiday classic. Read on for the recipe:
1. Grab a pint of NO BULL Double Chocolate
2. Whip up your favorite dairy-free hot chocolate recipe. We really like this one!
3. While that’s going on the stove, toast a few vegan marshmallows. This is easy peasy in the oven. Set temperature to broil, put marshmallows on a baking tray covered with parchment, and roast to the color of your preference.
4. Once all that is done, pour your hot chocolate, and add a scoop of your NO BULL Double chocolate! Not only does this create a float style hot chocolate, but it makes the recipe SO creamy!
5. Top with roasted marshmallows and enjoy with holiday music on full blast!
There are few Fall flavors as quintessential and joyous as Pumpkin Spice! This Holiday week, we bring you the irresistible dessert with all the flavor you love and none of the bad stuff. Here’s how to make one of these for yourself:
1. Grab a pint of NO BULL Vanilla.
2. Grab or make your favorite vegan pumpkin pie. We really enjoy this one you can get at Whole Foods, along with your Pint of NO BULL.
3. In a blender combine 1 slice of your pie, 2-3 shakes of pumpkin spice seasoning, 1 tsp of maple syrup, and 2 scoops of NO BULL Vanilla.
4. Optional: Add a pinch of all natural food coloring for that extra shade of pumpkin.
5. Top with dairy free whipped cream and cookies of your choice. We love these vegan cookie butter bites.
Buckeyes are a lovely Ohio traditional holiday dessert. These peanut butter chocolate bites are positively scrumptious. Even more scrumptious is our Holiday Buckeye Martini- featuring our Peanut Butter Fudge Ice Cream and homemade buckeyes. Here’s how to whip these up:
1. Grab a pint of NO BULL Peanut Butter Fudge.
2. Make your very own vegan buckeyes with this super easy recipe!
3. Put your buckeyes to set for 5 minutes in the freezer, so you can garnish your martini glass.
4. Mix 1.5 oz of peanut butter vodka, 1 oz vegan chocolate syrup, and 2 scoops of NO BULL Peanut Butter Fudge Ice Cream in a blender.
5. Swirl a pinch of your vegan chocolate syrup inside the martini glass for decoration.
We are still swooning over all things Fall. Nothing embodies Fall flavors quite like caramel apple pie! Snuggle up with a warm mug of our newest recipe. Here’s how to make our Vegan Spiked Apple Cider:
1. Grab a pint of NO BULL Caramel Apple Pie!
2. Prep your favorite homemade apple cider recipe. We like this recipe and encourage you to use as many color apples as possible!
3. Once strained, let cool for only 2 minutes.
4. Fill your favorite mug with your warm cider and add a hefty scoop of NO BULL Caramel Apple Pie.
5. Top with plant based whipped cream, cinnamon, vegan caramels, and toast with someone you love!
This all vegan, fall season recipe is SO easy and tasty! “Fall” in love with these tie-dye, vegan, NO BULL Blueberry Pie ice cream sandwiches. 45 minutes | Serves 4
Grab a pint of NO BULL Dairy-free Blueberry Pie Ice Cream
Choose your favorite vegan sugar cookie recipe(We love this recipe from the Minimalist Baker).
Once mixed, drip your cookie dough with all-natural blue food coloring and roll out. Then transfer dough tray to freezer for 10 minutes.
Once your dough is cooled, use your favorite cookie cutter to cut cookies- and bake! (Once baked allow your cookies to cool completely before making your sandwiches)
Sandwich 2 scoops of No Bull Blueberry Vegan Ice Cream and add sprinkles
MIRAMAR, FL, August 6, 2020 – NO BULL, the new, plant-based ice cream alternative has reinvented the way consumers enjoy dessert without sacrificing taste. NO BULL’s proprietary recipe took over a year of experimentation to create a creamy, decadent dessert experience unlike any other in non-dairy and is now available for retail at Whole Foods Market stores throughout Florida, wholesale for food service, and online ordering for nationwide direct to doorstep home delivery at https://blog.eatnobull.com.
Crafted by San Bernardo Ice Cream®, family-owned and operated in South Florida for over 50 years, NO BULL is the only dedicated plant-based dessert brand from a full-service ice cream company. With its smooth oat-base, NO BULL provides the velvety texture and rich taste of traditional ice cream that everyone enjoys. And NO BULL is vegan certified, Non-GMO, gluten and soy-free, and perfect for those who follow a plant–based diet, are lactose intolerant, and looking to lessen their carbon footprint.
“NO BULL was created for those living a plant-based lifestyle who deserve the same indulgent experience of traditional ice cream. With great taste and creamy texture, NO BULL, we just taste better,” said Jonathan Tammara, President and Chief Flavor Innovator for the brands.
NO BULL provides a tasty sensation in every spoonful of its eight indulgent flavors including Blueberry Pie, Caramel Apple Pie, Double Chocolate, Mint Chocolate Swirl, Peanut Butter Fudge, Sea Salt Caramel, Strawberry Frappe, and Vanilla Bean. Click for hi-res images
NO BULL is offered in pints for retail distribution, as well as three-gallon containers, five-liter trays, and soft-serve cartons for its wholesale foodservice division. Visit https://blog.eatnobull.com for additional sales information.
About NO BULL:
After 50 years crafting premium ice cream and specialty desserts, San Bernardo Ice Cream® has transformed the frozen dessert industry with the launch of NO BULL, its first plant-based ice cream alternative. Oat-based, NO BULL is committed to developing products for a heart-healthy, low fat, plant-based diet and does not sacrifice the smooth, velvety texture and rich flavor of traditional ice cream. Creamy and decadent, NO BULL uses all-natural, Non-GMO, sustainably sourced ingredients, vegan certified, gluten-free, soy-free, and We Just Taste Better!
MIRAMAR, FL, July 29, 2020 – NO BULL, the new, plant-based ice cream alternative has reinvented the way health and fitness buffs enjoy dessert without sacrificing taste. NO BULL’s proprietary recipe took over a year of experimentation to create a creamy, decadent dessert experience unlike any other in non-dairy. After a good workout, stop by Whole Foods Market stores throughout Florida, or order NO BULL online for nationwide, direct to doorstep, home delivery at https://blog.eatnobull.com.
Crafted by San Bernardo Ice Cream®, family owned and operated in South Florida for over 50 years, NO BULL is the only dedicated plant-based dessert brand from a full-service ice cream company. With its smooth oat-base, NO BULL provides the velvety texture and rich taste of traditional ice cream that everyone enjoys. And NO BULL is vegan certified, Non-GMO, gluten and soy-free, and perfect for those who follow a plant–based diet, are lactose intolerant, and looking to lessen their carbon footprint.
“NO BULL was created for those living a plant-based lifestyle who deserve the same indulgent experience of traditional ice cream. With great taste and creamy texture, NO BULL, we just taste better,” said Jonathan Tammara, President and Chief Flavor Innovator for the brands.
NO BULL provides a tasty sensation in every spoonful of its eight indulgent flavors including Blueberry Pie, Caramel Apple Pie, Double Chocolate, Mint Chocolate Swirl, Peanut Butter Fudge, Sea Salt Caramel, Strawberry Frappe and Vanilla Bean. Click for hi-res images
NO BULL is offered in pints for retail distribution, as well as three-gallon containers and soft-serve cartons for its wholesale food service division. Visit https://blog.eatnobull.com for additional sales information.
About NO BULL:
After 50 years crafting premium ice cream and specialty desserts, San Bernardo Ice Cream® has transformed the frozen dessert industry with the launch of NO BULL, its first plant-based ice cream alternative. Oat-based, NO BULL is committed to developing products for a heart healthy, low fat, plant-based diet and does not sacrifice the smooth, velvety texture and rich flavor of traditional ice cream. Creamy and decadent, NO BULL uses all natural, Non-GMO, sustainably sourced ingredients, vegan certified, gluten-free, soy-free, and We Just Taste Better!
Back by popular demand, I’ve put together 10 more fun plant-based ice cream boozy concoctions that are bound to keep you entertained, in whatever stage of lock down you’re currently in. As always, feel free to let your own creativity dictate the proportions and ingredients to your own tastes. If you try any of these, or make your own No Bull creation, I’d love to see it. Comment here, or post to our social media and tag us. @EatNoBull #MomentsOfJoy
Caramel White Russians
Mix the spirits and serve in chilled shot glasses. Top with a scoop of vegan ice cream and you’re all set.
Ingredients:
2 parts Coffee Liqueur
5 parts Vodka
NO BULL Sea Salt Caramel Frozen Dessert
Strawberry Daiquiri Shake (makes 2 glasses)
Blend the ingredients and serve cold, topped with vegan whipped cream for a cool summer cocktail.
Ingredients:
2 Shots Rum
1 cup Fresh Strawberries
1/3 cup Sugar
Dash of Lime Juice
4 scoops of NO BULL Strawberry Frappe Frozen Dessert
Top with vegan whipped cream
Champagne Floats
This is a fun and super easy way to jazz up some cheap champagne or sparkling white wine!
Make sure to chill the wine/champagne before serving and drink right away.
This decadent treat is a fun way to incorporate some good old-fashioned stout into some cocktail fun on a hot summer evening. I’ve used Double Chocolate No Bull in the mix, and topped the float with Vanilla Bean No Bull and vegan whipped cream. But the choice is yours! A good scoop of Sea Salt Caramel No Bull would be just as yummy. Or maybe give them both a try and have one of each ;p
Ingredients:
¼ cup of Vegan Baileys
1 cip Guinness
3 scoops NO BULL Double Chocolate Frozen Dessert
Topping: A scoop per glass of Vanilla Bean No Bull Frozen Dessert and vegan whipped cream
Boozy Thin Mints Shake (Makes about 4 servings)
If you enjoy Girl Scout Cookies as much as I do, you’ll love this Thin Mints shake. Out of fundraising season, you can replace the Girl Scout Cookies with Back To Nature Fudge Mint Cookies. They’re a pretty close and healthier version, ingredients wise.
Ingredients:
2 scoops of NO BULL Mint Chocolate Fudge Frozen Dessert
2 scoops of NO BULL Double Chocolate Frozen Dessert
6 mint cookies
3 oz Crème de Menthe
3 oz Vegan Baileys
1 oz Crème de Cacao
Vegan Whipped Cream & chocolate syrup on top
Cookies and more vegan ice cream of choice for extra toppings
Key Lime Pie Boozy Shake (Makes 2 servings)
This is a refreshingly fun boozy shake that I particularly like. Just blend these ingredients and top with a scoop of Caramel Apple Pie No Bull Frozen Dessert and some crushed graham crackers.
Ingredients:
4 scoops of NO BULL Caramel Apple Pie Frozen Dessert
¼ cup Key Lime Pie Liqueur
2 tbsp Lime Juice
2 tbsp Baileys Almande
¼ cup Vodka
¼ cup graham crackers
¼ cup of almond milk or other milk alternative
Bourbon Chocolate Shake (2-4 servings)
Simple but delicious option for Bourbon lovers. Just blend the ingredients and serve chilled.
Ingredients:
½ pint NO BULL Vanilla Bean Frozen Dessert
½ pint NO BULL Double Chocolate Frozen Dessert
½ pint of Chocolate Almond Milk
5 oz Bourbon of choice
Option: blend some ice into the mix to change the texture and dilute the Bourbon if desired.
Salted Caramel Shooters (Makes 4 shots)
A fun twist on a caramel shooter. Pour caramel sauce in the bottom of the shot glass. Blend the other ingredients and top with whipped cream.
Ingredients:
1 shot Caramel Vodka
1 shot RumChata
2 scoops NO BULL Sea Salt Caramel Frozen Dessert
Vegan Whipped Cream and Caramel Sauce
Blueberry Moscato Shake (1 serving)
A light and airy way to enjoy a fresh, sweet dessert wine with a fruity, creamy twist.
Blend the Moscato with blueberries and a scoop of Blueberry Pie No Bull Frozen Dessert, top with vegan whipped cream and another healthy scoop of vegan ice cream for a perfect boozy treat.
Ingredients:
1 scoops of NO BULL Blueberry Pie Frozen Dessert (plus an extra scoop for topping)
1 glass of your favorite, cheap Moscato
¼ cup of blueberries
Vegan whipped cream
Banana Split Boozy Shake (Makes 2 servings)
Who says you can’t drink a banana split! Try the vegan version of a fun recipe, great for “Sundae” afternoons. Blend the ingredients and serve. Add extra sugar or ice to adapt the sweetness to your taste, and the texture to your liking. Enjoy!
Ingredients:
1 oz Chocolate Vodka
1 oz Strawberry Vodka
1 banana (save a couple of slices for garnish)
3 scoops of NO BULL Strawberry Frappe Frozen Dessert
Cup of fresh strawberries (save one for garnish)
Don’t forget to share your creations with us here in the comments or on our social networks. @EatNoBull #MomentsOfJoy. Salut!
With Host: Carissa Kranz, BeVeg Founder & CEO, Stacey Schrager, Director of Marketing for NO BULL, Taste Testers: Jane Velez-Mitchell, Paige Parsons Roache, Sherri Johnson
With summer on the way, lock down looking close to an end, and creativity in bloom, I’ve been busy creating some fun celebratory booze ice cream drinks using, yes, you guessed it, No Bull Dairy-Free Frozen Desserts. I’ve put together 5 very simple recipes you can give a try at home. Feel free to substitute any ingredients to suit your dietary needs and tastes. ..and when in doubt, add an extra scoop of ice cream! Enjoy!
Ice Cream Grasshopper
If you’re a fan of Crème de Menthe, you’ll love this creamy ice cream cocktail. Just blend the ingredients core ingredients, decorate the glass with vegan fudge sauce and top with non-dairy whipped cream. This cocktail is a refreshing, creamy, minty alcoholic treat you’ll love on a hot summer day!
Ingredients (1 serving):
1 part Crème de Menthe
1 part White Crème de Cacao
2 parts NO BULL Mint Chocolate Swirl Frozen Dessert
Non-diary whipped cream (Reddi-wip has a non-dairy can made with almond and coconut)
This alcoholic treat is a favorite of mine! Blended Irish cream with No Bull Sea Salt Caramel Frozen Dessert. Add extra caramel sauce if you have a particularly sweet tooth. Your choice on the whipped cream topping. It’s great either way.
Ingredients (1 serving):
1 shot Irish Cream (Try Bailey’s Almande)
1 scoop of NO BULL Sea Salt Caramel Frozen Dessert
Non-dairy whipped cream
Vegan Vodka Root Beer Float
Easy and quick to make, this pool-side alcoholic staple is a must! Replace the Vodka with Rum if you prefer. Replace the root beer with coke if you’re not a root beer person. The options are limitless!
Ingredients (1 serving):
1 can of root beer (or coke)
1 shot of vodka (or rum)
2 scoops of NO BULL Vanilla Bean Frozen Dessert Dairy-free whipped cream
Adults Only Chocolate Ice Cream Smoothie
So good, it’s totally worth making an entire jug of this stuff. Amarula is awesome for this, but it’s not vegan, so you can use Bom Bom Nilli Vanilli “cream” liqueur instead, made with rum and almond milk. All versions turn out delicious. I decorated the jug with chocolate sauce to give it a little extra visual appeal. You can decorate individual glasses too. Just generously squirt sauce in your empty glass and let it drip around before pouring and serving.
Ingredients (1 serving):
1 shot Amarula or Bom Bom
1 scoop NO BULL Double Chocolate Frozen Dessert
1 cup of coconut milk (or any milk substitute of your choice)
Red Wine Vegan Float
A sumptuous indulgence to end a hot day! I prefer to use a Pinot Noir for my red wine float. A fruity Shiraz or an Argentinian Malbec works wonderfully also. Don’t forget to let your wine breath for at least 20 mins before serving. Then top with a generous helping of No Bull Strawberry Frappe Frozen Dessert. Yum!
Ingredients (1 serving):
1 glass of wine
1-2 scoops of NO BULL Strawberry Frappe Frozen Dessert
This Mother’s Day is special for me, as it is my first as a mother, or at least, a mother-to-be. I’m experiencing for the first time all the feelings I hear from mothers everywhere that didn’t mean so much watching from the outside – now, as I prepare to deliver my first child in 9 weeks at the ripe old age of 45 years, my perspectives have shifted.
I’m now filled with excitement to meet my little guy and am so curious to see what kind of personality he has, and who he looks like. Will he have his Dad’s famous Roman toe? Will he get my hairy back patch? Will he be athletic, smart, happy, healthy?
I realize now how much love, anxiety, stress, happiness, effort, pain and joy being a mother is. It makes me appreciate my own mother even more, knowing she felt all these things for me when she was alive.
So for this blog post, I’ve found 5 amazing women to talk to about their most memorable moments as mothers and their experiences with ice cream… this being an alternate ice cream blog n all ;p
Introducing:
Brynne, from AZ – Emmy nominated animation writer, activist and badass mother of three extraordinary kids, one of which is now a Hollywood writer and an equally badass activist herself.
Jane, from FL – A talented yoga instructor and first-time mom, 5 months into motherhood.
Lola, from KY – Mother of 4, grandmother to 8 and great-grandmother to 4 little rascals.
Randi, from KY – Daughter of Lola, and mother of one talented little boy.
Michelle, from TX – Mother of one, my sister and fearless, skydiving over-achiever.
I asked our mothers five simple questions and have compiled their responses below. So sit back with a glass of wine, your favorite tub of No Bull vegan ice cream, and enjoy a slice of motherly love…. And if you’re a mother too, I raise my alcohol-free glass of wine to you as I get ready for what is to come – and salute you for stepping up day in day out, thanklessly.
Q: What are some of the small but most memorable happy moments you have as a mother?
Brynne:
“Far too many to list. My happiest times were having a baby asleep in a nearby bassinette while I did some routine chore like folding laundry. Having them so happy to see me when I picked them up from school or they spotted me in the crowd at a school event. Being able to soothe boo-boos or hurt feelings with a soft word and a smooch. Making them belly laugh. “
Jane:
“The first time my baby giggled just melted my heart. I will never forget that moment. I try and find new ways to make him laugh everyday, even if I look ridiculous. I also love singing him to sleep.”
Lola:
“Jason… such a great father now, was so helpful with his little sister when she was a baby. One day she was crying and by the time I got to her in the bedroom he had already got her bottle and was trying to feed her. He said “Mommy she’s hungry. Didn’t you hear her crying? What would she do without me?” He looked so serious!”
Randi:
“When my son told me “you’re the best Mommy” for the first time and EVERY time he says I love you!”
Lola enjoying No Bull Vegan Ice Cream
Michelle:
“I enjoy seeing my daughter concentrate on a project, whether it’s coloring, baking, or taking out the trash. I can see a real sense of accomplishment on her face and that makes me pretty happy.“
Q: Do you have any memorable moments as a mother that involved ice cream?
Brynne:
“Every summer I took the kids to the Jersey shore to visit their grandparents, uncles, aunts and cousins. My parents had an old-fashioned wooden ice cream maker with the handle that had to be turned by hand. I always found it fascinating that choosing an ice cream flavor at the supermarket, all three stuck to vanilla, chocolate or strawberry, but when it was handmade, they’d be happy with peach, blackberry or whatever flavor we made.”
Jane:
“When I was pregnant with my son I craved sweets like crazy. I would say that ice cream was my biggest craving. I blamed his father, because he has a big sweet tooth.”
Lola:
“Leah – made a funny face after each bite but she kept coming back for more.
Ricky – after his first taste, it’s all he ever wanted to eat.
Jason – for the longest time would only eat chocolate ice cream. I don’t know if it was because that was the first kind he tried or because he liked it so much that he just didn’t want to try a different flavor.
Randi – would cry after each bite because it was so cold, but she still kept eating it.”
Randi:
“When my son was younger, anytime he saw me with something sweet he’d ask “Mom what is that?” I would say “THIS IS MOMMY’S”. Then he wouldn’t ask again. That was until others gave him sweets, then that became all he would ask for.”
Michelle:
“When her temperature is up and she’s not feeling great, ice cream really comes to the rescue. Giving her a little bit of ice cream really lifts her spirits and helps cool her body down, too. It’s a win-win!“
Q: What traditions do you have with your children that include food?
Brynne:
“When I was growing up, we spent a lot of time on the boardwalk at Seaside Heights. We’d swim all day and then stroll the boardwalk eating hot sausage and peppers. Dessert was a thick slice of Neapolitan ice cream between a pair of crisply toasted waffles, all wrapped in waxed paper. By the time my kids were old enough, Seaside Heights wasn’t the safest place to be, so all during the summers I made them waffle ice cream sandwiches at home.”
Jane:
“My son just turned 5 months old, and we will start solid foods soon. I’m so looking forward to seeing his face as he tries all these new foods for the first time.”
Lola:
“Each one had a different favorite food. So when they were young each week one would choose what they wanted to eat and we would all eat it together. They also got to choose their favorite ice cream on their Birthdays.”
Randi:
“Each year he gets his face smashed in his cake.”
Michelle:
“Our family loves to bake! Our daughter loves nothing more than to roll out some dough or mix up some cake or cookie batter and create a delicious dessert; and what better way to serve any of the above but with ice cream! My father is a chef, so when he comes to visit, we always make a point of baking something together. It’s really fun and a great way to bond. It has become the highlight of his visits!“
Q: What contributions in your life make you most proud?
Brynne:
“I like to think that being a supportive friend counts for something. I have a knack for helping newer writers find their own voice, and their accomplishments make me very proud. I have raised three kind and decent human beings, and I hope that counts for something as well.”
Jane:
“I’m proud of the small things I do to reduce my carbon footprint. I make my own laundry detergent, hand soap, and cleaning products. I use Naples soap company bars of shampoo, conditioner, and body soap, which use no packaging and work and smell awesome. I have reusable, Ziploc, grocery, and produce bags. I use cloth napkins, cloth-cleaning towels. I also use reusable diapers and wipes for my baby. I have a compost. I also don’t buy or drink out of plastic bottles (unless there’s a hurricane). I work hard to be very conscious of what I purchase and use in my home. Avoiding plastics and one-use items.”
Lola:
“All of my thoughtful and loving children, my willingness to forgive and my ability to put a smile on a friends face when they are feeling down.”
Randi:
“My son.”
Michelle:
“ I’m definitely most proud of raising a strong, confident little girl. We try to emphasize that she can be or do anything she wants — she’s just got to put her mind to it.”
Q: What do you want to experience the most in your lifetime?
Brynne:
“I have led a pretty full and active life, so there isn’t much left that I haven’t already done as an individual. What I really want is for my country to return to some semblance of sanity.”
Jane:
“I want to watch my son grow up. I want him to be able to enjoy life, and all this beautiful earth has to offer. That being said, I would love to see people take conservation and preservation more seriously. Treating the planet, and the creatures that share it with us, with love and respect. If everyone made small changes, it could make a huge difference.”
Lola:
“At my age I have already experienced so much (that I’m very grateful for) that some people will never get the chance to experience… but really I would most love to be able to travel to Paris with ALL of my family to enjoy all of the things that this beautiful Country has to offer… and the icing on the cake would be to have a loving companion to share it all with as well.”
Randi:
“I’ve always wanted to have a meet and greet with Usher.”
Michelle:
“The love of family is the best experience I could dream of. I want to travel and see the world, but nothing beats sharing that experience with the ones you love.”
As the Director of Marketing and Public Relations for NO BULL, it’s my job to get the word out, create buzz, hype and showcase all the great attributes of our brand to the masses.
Knowing personally how creamy and delicious NO BULL is, I started testing the waters with others. So, without even a Press Release out to the media, I took a chance and sent NO BULL sample pints to Aly Walansky, who was writing a piece for YourTango.com on new plant-based ice cream brands. Aly is a contributor to (get ready for it) Today.com, MensHealth.com, FoodNetwork.com, BestGifts.com, AskMen.com, BravoTV.com, BRIDES.com, INSIDER.com, FoodandWine.com, Reader’s Digest, WomensHealthMag.com, Brit.co, Orbitz, Men’s Journal, Popsugar, SheKnows.com, YourTango.com and Stylecaster.
Well, no surprise to me, Aly loved NO BULL and here we are, not even in the supermarkets yet, and BAM, we’re on the list competing with the big boys! Check it out for yourself HERE!
That’s when I really knew we were on to something! I started scooping NO BULL to countless attendees at local vegan festivals, food & wine events, and grocery buyers throughout the country to rave reviews and eager enthusiasm where to purchase NO BULL.
It’s like we transformed non-dairy ice cream to a new and
decadent dessert! It is incredible to hear such awesome feedback and
testimonials that it’s hard for me not to scream to the world exactly what
people were saying . . . “peanut butter tastes amazing,” “creamier than
So Delicious,” “WOW, tastes exactly like apple pie with chunks of real apples,”
“tastes so much better than NadaMoo,” “it’s the creamiest vegan ice cream I’ve
ever tasted,” and the crowd favorite, “This shit tastes great.” These are their
words, not mine, and I wholeheartedly agree.
Though I am humble in my personal life, I’m stoked to share
that wherever and whoever I scoop our NO BULL flavors to, they all say the same
thing “This shit tastes great”. I know I should be more eloquent, but this is
exactly what people are saying about NO BULL’s plant-based ice cream
alternative and we’re not even in the grocery stores yet.
While we all wait for NO BULL to hit the freezer cases in Whole Foods Markets throughout Florida this month, all I can say is, “get ready for a taste-sensation like no other because our NO BULL, this shit tastes great”!
It’s really no surprise you’re loving
the way NO BULL tastes. However, we believe there’s much more to our non-dairy ice
cream than creating the perfect flavor combination. While working hard to develop
our first 8 desserts, the team paid close attention to the quality and origin
of all sourced ingredients. One of which, is organic whole oats. After
discovering these may have a range of potential health benefits for consumers, we
decided to add them to our approved ingredient list. And here’s why!
In recent years, increased consumer awareness towards health has emphasized the adoption of a high fiber diet. On this list is oats – loaded with dietary fiber (in fact, more than many other grains!) and a range of healthy cholesterol-lowering properties. One paper published in the American Journal of Lifestyle Medicine assessed several oat experiments spanning across more than a decade. Their discovery? Eating foods rich in whole-oat sources of soluble fiber, such as oats, oat bran, and oat flour, may help reduce the risk of coronary heart disease. They also concluded that the consumption of oats and oat-based products significantly reduces total cholesterol and low-density lipoprotein cholesterol concentrations without adverse effects on high-density lipoprotein cholesterol or triglyceride concentrations. Thus, promoting the use of oats in functional food products has been found to improve the overall quality of foodstuffs.
In fact, further exploration and research from Harvard University indicates the primary type of soluble fiber in oats, beta-glucan, aids in slowing digestion, increasing satiety, and suppressing appetite. Beta-glucan can bind with intestinal acids, transport them through the digestive tract, and eventually, out of the body. The best part? One of the many uses of beta-glucan is stabilizing ice creams.
Oats are also rich in a range of important minerals, vitamins, and antioxidants, such as phosphorous, thiamine, magnesium, and zinc. Just 100 grams of oats contains 51 percent of the recommended daily intake (RDI) of thiamine, 8 percent riboflavin, 5 percent niacin, 6 percent vitamin B6, 26 percent iron, 44 percent magnesium, 52 percent phosphorus, 12 percent potassium, 26 percent zinc, and 246 percent manganese. Yep…we’re definitely onto something here!
As knowledge about the many nutritional benefits of oats continues to increase, so has the demand for oat-based products. By using an oat base, instead of coconut or nuts, our quality frozen dessert components offer great taste and texture, with most flavors under 190 calories and only 6 grams of fat per serving. We want you to know that consciously sourcing the finest ingredients for your enjoyment will always to be a top priority for us. And really…there’s no bull about that!
