I am often asked, “How do you have the “willpower” to eat the way you do…” As if assumed that I munch on raw broccoli all day. Gosh, no… and I believe there is a common misconception that eating healthily, cannot be synonymous with “delicious.”
This misconception is due, in part, to the fact that we associate “taste” with the bright food coloring and artificial flavors that make candy– candy, not to mention the globs of butter and cream, that give a cupcake it’s rich flavor, and ice cream it’s smooth and sweet appeal.
Food can still taste wonderful without having to be adorned in florescent sprinkles…
And speaking of Ice Cream…
It was a dreary day yesterday. Cold. Windy. Not my scene.
Why not Ice Cream for lunch? (After a 40 oz. freshly pressed green juice, of course).
“Chocolate” Ice Cream Recipe
- Meat of two young thai coconuts (about 1 cup- completely dependent on size of coconut
- 5 tbsp of water
- 1 tsp of Raw Carob powder (or 1 tbsp raw cocoa)
- 6 ice cubes (3/4 cup)
- 14 drops of Vanilla NuStevia
Blend all ingredients in your Magic Bullet, or high powered blender. Feel free to add more ice depending on the consistency you are looking for. If you use cocoa, you may wish to add more Stevia.
One Ice Cream was obviously not enough… So why not make a second…
Pumpkin Vanilla Ice Cream
- Meat of (2) thai baby coconuts
- 5 tbsp of water
- 1 tsp of Pumpkin Pie Spice
- 6 ice cubes (3/4 cup)
- 14 drops of Vanilla NuStevia
Blend.
Enjoy!
*Depending on the type of blender you are using… You may wish to blend all of the ingredients first, and then add the ice.
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Coconuts are wonderful in that they have a neutral pH– i.e. they are not acid-forming like other ice creams. Additionally, their water is rich in electrolytes, with the same level of electrolytic balance as we have in our blood. In fact, they are the ideal “sports drink” and perfect for the prevention and treatment of dehydration- naturally.
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Opening a young thai coconut… I used to be intimidated by coconuts. This fantastic video taught me how to overcome my trepidation. It turns out– it is quite simple (with the right knife!)
Those look amaaazing, if we can’t find whole coconuts, would it be possible to find canned coconut? And your glasses are so pretty and elegant! haha
Hey Rachel!
Canned coconut is a lot “milkier”.. where as, a real coconut has to be blended because it is meatier. That being said… I am sure you could make a very similar tasting “ice cream” with canned coconuts.
However, canned coconut will not have the same benefits as a fresh young thai coconut. Nutrient levels decline after picking and once a coconut is opened… its benefits are not as… well… beneficial. It will be better for you than homogenized and pasteurized dairy ice cream- which is EXTREMELY hard to break down and highly congesting.
You can generally find coconuts at Whole Foods, health shops, and some grocery stores will even order them for you. During this time of the year… they should be aprx. $2.99 per coconut. Sounds pricey, maybe… but when you think about the sinus medications you will be saving on from the lack of dairy ice cream– well worth it!
Enjoy!
I always learn so much from these posts, thank you!
These icecreams look wonderful! When you told me you made a lot of coconut ice cream i wondered what was in it so im really glad you posted this!! You know how much i love coconuts.. considering my article on
http://www.purefoodlife.com
about the benefits of coconuts and how to shop for the best ones.
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