A Bit of This and That

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...
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  1. May 20, 2008 at 21:02

    Yum! It all looks delicious! One day I will venture to make chocolate pieces. Who knows maybe I will try it tonight! Hope your having a nice summer!

  2. May 21, 2008 at 19:48

    Yummy! With the better weather now is the time to make some ice cream. and chocolate? That's good ANY time! :)<br /><br />You've been so quiet lately so I was happy to see a new post from ya!

  3. May 22, 2008 at 01:01

    April - omg, yes! If you haven't made raw chocolate, you don't know what you're missing girl! :) <br />LOL, i'd hardly call it summer up here...its still quite chilly. You must be having fun in the south! Is your juice fast over yet?<br /><br />rosie! how are ya girlie? yeah i know, ive been pretty MIA from my blog...am going to post a new cake soon though. What's new with you?

  4. May 26, 2008 at 21:22

    I have to try making my own ice cream after strawberry picking in a few weeks. <br /><br />I do have a question Heathy. My veggie patch is in, and i look forward to the ton of tomatoes that will be harvested later. (some would say i over did it, but i say it's just right with over 15 different varieties.) Do you have any recommendations for a good dehydrator? Or what to look for in a dehydrator? i want to dry my tomatoes, peppers, beans, and herbs.<br /><br />thanks. <br />Michelle from KYTT06

  5. May 27, 2008 at 20:28

    Hey Michelle, how are you?<br />your garden sounds wonderful! <br />I highly recommend the Excalibur dehydrator - actually, its the only one I recommend. It's fabulous and comes in different sizes, plus you can control the temperature, unlike a lot of cheap dehydrators on the market. <br />Good luck dehydrating :)

  6. May 30, 2008 at 17:11

    OMG, your chocolate bar looks just like the one you would get in a store.

  7. June 26, 2008 at 20:57

    I'm starting to eat more of a raw food diet and have noticed that some raw foodies use maple syrup and vanilla extract, neither of which are raw. What is the raw food consensus on these products?

  8. January 17, 2009 at 21:05

    The fruit and nut bar looks so yummy. I looked at it with my kids close by and they all want to try it. So I look forward to making it.<br />Thank you for the recipes but also the wonderful pictures that go with them=-}I am really enjoying your blog

  9. Anonymous
    April 8, 2012 at 01:12

    This looks delish! One question though, is the 2 1/4 cups water part of the recipe?

  10. April 12, 2012 at 03:19

    Yes you need that liquid to make the cream.

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