Good Meat Free Monday and we’re delighted to welcome Jenny Littman back to talk about how raw food isn’t about chopped up peppers and carrots. This recipe is astonishing and made from only raw ingredients. If you want to learn more, then why not visit ReSource for some ideas,tips and all important recipes.
Following any kind of healthy eating plan is always fraught with emotional food traps. Like ” can’t do without chocolate”. With me it’s ice cream. Lord knows how many attempts to diet were foiled by a sunny day on which I just had to have a Magnum.
I blame a happy childhood. When I was young it was always my sister and I and our two cousins having adventures. In the summer all we wanted to do was go to the Whitsands. This beautiful sweep of sandy beach was across the Tamar river from our home in Plymouth, along the Cornish coast. It is still as beautiful as ever. Not too many people go because they are deterred by the steep cliffs. This never put us off. But it was a strenuous climb back up for small legs, and little bodies, tired out by a day in the thrilling but chilly ocean, and laden with bucket, spade, swimming costumes, armbands.. Near the top was a hut selling ice cream. We raced to get there. It was an essential part of our day’s adventure. Somehow the combination of pleasure, competition and reward made an indelible impression on my subconscious.Transitioning to a largely raw diet has made a replacement for ice cream essential. The wonderful thing is that I now resonate not just with all those emotions but with a feeling that I am enjoying something truly nutritious. No need for guilt. It’s such a liberation!
When I was young it was always a choice between something fruity – like an ice lolly – or something creamy like a cornet – or chocolatey, like a choc ice. It was such a hard decision and we would always be envying each others’ choices. What I enjoy now is combining the lot into one delicious ice cream. And I have thrown in another element – the lovely shape that jellies and blancmanges used to be made in the 50s by using a mould. These days the easiest to use are silicon and they freeze very well, so you can make your ice cream in it and turn it out while still frozen, and just allow it to thaw until soft enough to eat with a spoon. Keep a few in the freezer and they are there whenever you need a reward. Which is often!
White chocolate strawberry ice cream
Ingredients
1 cup of cashews, soaked for a few hours
1 cup of strawberries (or any berry of choice – blackberries are about ripe here in Somerset)
1 cup of cacao butter
Sweeten to taste with Yacon syrup or other healthy sweetener of choice
1 tsp of lucuma powder (optional)
1 tsp of vanilla extract (optional)
Method
Melt the cacao butter having chopped it into small chunks in a bowl set above a pan of hot water. While it melts, put the cashews and fruit into the blender and blend. If necessary add a little water till you get a very thick smooth cream. Add the syrup or other sweetener, the lucuma powder ( this superfood adds nutritional value and a creamy taste), and vanilla if you wish. Blend again and check for taste – adjust if necessary. Add the melted cacao and blend again, and check taste again. Then quickly pour into the silicon mould. Pop into the freezer. Remove 15 minutes before you eat. You can decorate with a fresh berry coulis and some berries if you want to impress even more.
It’s is one of those dishes that no-one would believe is raw…which will be the theme of our Covent Garden workshop on 7th September.
The post Meat Free Monday – White Chocolate Strawberry Ice Cream appeared first on Lover Of Creating Flavours.