While the recent heatwave didn't result in raised temperatures in Los Angeles (it only ;) got to 107˚F here) as much as it did in other areas of the States, it was plenty enough for an excuse for eating pounds of watermelon and frozen treats for a few days in a row!
Most RAW foods are already cooling as they are but when it's this hot, cold (temperature-wise) foods just feel good, period. And when they're the yummiest desserts without sugar and cream and gum and coloring and what not... all the stuff that can leave someone suffering afterwards, there's no reason not to indulge :)
Chocolate-mint ice cream, anyone? Personally, I love both cacao and fresh mint, and I've never been a big fan of chocolate-mint anything. It's very rare that I like the combination in any form but it has happened. Mint is cooling though, besides being so delicious and full of aroma when picked fresh from the garden so it had to be part of the fun and ended up being an ingredient in the originally planned cacao-berry-superfood "ice dream", as I call them.
So what went into it? Well....lots, but just pick and choose your own ingredients if you don't want to duplicate this exact creation. This version however is loaded with antioxidants-rich goodies:
Chocolate Mint Ice Cream
Ingredients (serves1-2 people):
1 cup of frozen blueberries
1 banana that has been sliced and frozen (much easier to blend slices)
6 heaping tsp cacao powder
2 tsp coconut butter
1/2 tsp maca powder
1/2 tsp Spirulina
sliver of fresh ginger
1 tsp bee pollen (not vegan)
sprig of fresh mint
4-6 ice cubes
1/2-1 cup cold water (add slowly while checking consistency)
Blend it all into a divine, soft serve, "ice dream" meal. Garnish with fresh mint leaves. Serve and enjoy....while sitting in the garden, bird-watching - that's a must! ;)
♥
Dita
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