Lemon Coconut Kefir Ice Cream/Popsicles

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Quick, clean, fast and easy. This is an extremely versatile recipe. The Coconut Kefir is a vegan version of a tart, creamy drink that is fermented. This process of fermentation creates high amounts of probiotics, supporting digestive and immune health. Making your own Kefir is always the best option but there are products available at the store. I sweetened with maple syrup. It’s 4 ingredients that you blend and spin. That’s it! It makes a great soft serve after chilling for an hour. It will get hard though in the freezer so I made some into popsicles which was fun. Play with the flavors by infusing herbs (rosemary, basil for example) or add spices like ginger, anise, almond, hazelnut. Some serving suggestions are berries, purees, over a crisps or cobblers.

Lemon Coconut Kefir Ice Cream/Popsicles:

1 lemon, zest of chopped finely and juice of

1 2/3 c Coconut Kefir

1/3- 1/2 c maple syrup (depends on how sweet you want it)

1/8 tsp real salt

1 tsp vanilla (almond, hazelnut, mint)

2 tsp Amaretto (I used this one and loved it), Limoncello, Maker’s Mark, Frangelico…whatever flavor you like, double check if gluten free. They would all be great!

(celiac.com)

 

Directions:

1) Put it all in a blender and puree.

2) Chill for an hour (optional).

3) Spin it. Chill for an hour as a soft serve and or place in popsicle trays. See introduction for variations.

 

 

 

 

 


Orange Creamsicle

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This spring weather has me craving a cold treat. This is a healthy, vegan version that we are really enjoying. Warning! It’s a bit tart and sour so adjust sugar accordingly. I added protein powder (Amazing Grass/Amazing Meal Vanilla Chai) and I thoroughly enjoyed it s a mid day pick me up. Obviously, you could add your favorite protein powders and spices. Also, Lemon creamsicles sound pretty good too and lemon juice loves that liver!

NOTE- I tried to get a good photo but they all look so phallic :( It looks like a popsicle k!

Orange Creamsicles:

12 oz frozen orange juice concentrate. Make sure it’s just orange juice. Thawed.

1/4 c coconut sugar  (This made is a little tart, maple sugar would be good and sweeter.)

1/8 tsp salt

3 Tbl honey (or maple syrup)

2 tsp vanilla extract (sub out 1/2 of this with almond extract if you would like)

4 1/4 c Amande  yogurt, plain

 

Directions:

1) Mix first 5 ingredients in a saucepan. Simmer on low-medium for 3-5 minutes until combined. Cool.

2) Whisk the orange mixture and yogurt together. Fill your popsicle forms and freeze for at least 5 hours to set.

3) They come out perfectly if you run the frozen pop under hot after for 5 seconds.

 


Introducing my blog…”I CAN’T EAT WHAT!!!

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Woah woah woah! Ok ok…Wait a minute! Take it down! Calm down. You’re just going to get yourself sick and twisted up in a knot again.

Is this how you felt? I know I did!  After years of not knowing why you didn’t feel good. Depressed? Tired? Bloated? Anemic? Joint pain? The list goes on and on. They diagnosed you with Celiac disease. Fibromyalgia. I.B.S.. Lactose intolerance. Again, on and on! Well help is here. Dr. Candida and her Pdx blog designed to help you learn how to eat and enjoy the food you’re eating!  I will offer reviews about various cafes, restaurants and products around the country. I will also offer some of my own helpful hints and recipes. Using my culinary arts and naturopathic degrees, I am compiling great support for us all. Read more if you’d like to hear my own personal story.

I was diagnosed in 2002 by a medical doctor with gluten sensitivity. He said, “Good luck with this because gluten is in everything.” At this time, options were limited in this country. I had been working as a chef for many years at this time and had just discontinued working as a pastry chef in a bakery I co-owned. It was as if my body knew it was safe to finally reveal a cause of its dis-ease. I couldn’t believe what had just happened. How was I going to eat? Bake? Cook? My Italian heritage is very gluten full and it’s delicious. I immediately started to mourn, lost weight and vitality. A passion in my life was gone and I didn’t know how to grow with this new information.

Often with gluten sensitivity, other foods such as dairy, sugar and eggs can also be causing inflammation. As I eliminated these foods, I realized how toxic they were to my very sensitive digestive system. When I would eliminate a food for a month then have a “party day” with each food separately to see if you react to that one food, I would immediately react. (this is a very common method of “testing” with naturopaths) ARE YOU KIDDING ME!!!!! More limitations. More restrictions. More information completely altering my world as I knew it. I had already been battling eating disorders since I was a teenager. This news added another layer that would further increase and deepen the disorder.

With the support of my wonderful naturopath, I was encouraged to see this as an exciting, new challenge. A new way of eating, baking and cooking that could nourish and heal the body. Now that I am a nauropath myself I have a volumes of recipes and nutritional information to offer.  Stay tuned!