I've been slow to post lately, but it doesn't mean that I haven't been in the kitchen! Here are just a few of the things I've made lately.
First up is the most important course - ice cream! I remember the day I first saw this recipe by Living Light chef, Cherie Soria: maple walnut ice cream
. Ooooh, it looked great, but I didn't think about it much beyond that. Soon after, Carmella made it and raved - so I just had to give it a try. You really don't need the maple extract here - I didn't use it and the ice cream was still fabulous with a prominent maple flavour due to all the syrup. This recipe really is fab and super easy! I recommend.
* 2 cups walnuts, soaked 8 to 12 hours
* 1 cup cashews* 2 1/4 cups water
* 1 cup pure maple syrup
* 1/4 teaspoon maple extract
* pinch solar-dried sea salt
* 1/2 cup chopped walnuts, soaked for 8 to 12 hours, then dehydrated (optional)
1. Drain and rinse the walnuts.
2. Put the soaked walnuts, cashews, and all remaining ingredients, except the chopped walnuts, into a blender and blend until completely smooth and creamy. The mixture should resemble the consistency of a thick milkshake.
3. Pour the walnut cream into ice cube trays and freeze until hard.
4. Put cubes through a Green Life or Champion Juicer outfitted with the homogenizing plate.
5. Stir in the chopped walnuts and return to the freezer for a couple of hours. Serve immediately or store in the freezer until ready to use. Keeps in the freezer, in a sealed container, for 1 to 2 months. (Heathy's note: AS IF it's going to last that long!)
When I got a bunch of young coconuts lately, I decided to make my peppermint ice cream
, (from the ice cream post - my favourite post so far, I think) sans the chocolate chunks. Instead I served it with warm cacao sauce! Mmmm, nice version.
On the savory side, here's a winning bruschetta! I had been wanting to make Cafe Gratitude's recipe ever since making the almond toasts a while back, but I used them for croutons. During my last D day I made the toasts again - a mixture of almonds, carrot pulp, garlic, sea salt, flax, and olive oil. If you want a crunch, you'll get it with these - just make sure to dehydrate them long enough.
I zapped some tomatoes into small chunks in my food processor and then added olive oil, fresh basil, lemon juice, a bit of minced garlic, and sea salt. Easy peasy.
...aaaand switching back to the sweet side of things again - Chocolate is IN folks! But not just any chocolate - I'm talking about the kind that's good for you...pure cacao with only the best and most natural ingredients added to make it a tasty treat. This recipe comes from my friend Carmella in her latest post "For The Love of Chocolate" . Naturally, I had to give these goodies a try - except that I didn't have some of the ingredients (young coconut, hazelnuts) on hand, so I had to settle for making only one item the other day: Carmi's Fruit and Nut Chocolates. Mmmm, these are delish! I made one huge chocolate bar and then sliced into smaller bars/sticks.
1/2 cup melted coconut oil
1/2 cup cacao powder
1 tbs maple syrup
1 tbs agave
1 tsp vanilla extract
Blend until smooth in high speed blender or food processor.
Transfer to a bowl, then add by hand:
A few drops pure almond extract
1/4 cup raisins
1/4 cup almonds, chopped
Spread mixture on plate or pan lined with parchment paper and set in the fridge or freezer. You can score the chocolate with a cookie or pizza cutter after a few minutes or break into pieces once fully set.
Alternatively, you can pour it in chocolate molds or little muffin pans, being careful to oil these first for easy removal.
Go on! Forget the store bought chocolates and give this a try! Till next time...