4 Aug 2015

It's blueberry raw ice cream season

It is now plety of plump blueberries in the woods. Tasty way to store the flavors and vitamins of the berries is to make raw ice cream. Here is two recipes. The first one I learned at a raw ice cream course arranged by Foodin Akatemia. The second one is a variation I made yesterday at home. This ice cream is at it's best when it is kept about two hours in the freezer after done in the ice cream machine. If it gets totally frozen in the freezer, take it out about half an hour before serving.

Ingredients
5 dl cashew nuts
4 dl fresh blueberries
8 dates (pitted)
4 tbs toco (tocotrienols powder)
2 tbs cardamom
(water if needed)

Variation: like above but only 1 tbs cardamom, 1 tbs palm sugar and 2,5 - 3 dl creamy coconut milk.

Mix all the ingredients together in a food processor or a mixer into a creamy, smooth mixture (add water if needed). Pour the mixture into an ice cream maker and freeze according to the manufacturer´s instructions. You can enjoy the ice cream right away as a soft ice or transfer the ice cream to a freezer-safe container and freeze about two hours before serving. Frozen blueberries are perfect for decoration, they become beautifully frosty when taken in the room temperature.

2 Aug 2015

Raw ice cream for coffee lovers

I learned this coffee ice cream recipe at a raw ice cream course in Helsinki, arrangede by Foodin Akatemia. I think this was one of the best flavors we made. Here is the original recipe and a variation I made, because I hadn't all the ingredients in my storage. This ice cream is at it's best when it is kept about two hours in the freezer after ice cream machine. If it gets totally frozen, take it from the freezer about half an hour before serving.

Ingredients
4 dl soaked cashew nuts (soak 4-6 hours)
2 dl coconut manna
2 dl cold coffee
8 dates (pitted)
1 dl palm sugar
1 dl toco (tocotrienols powder)

Put the cashews, coconut manna and coffee in a food processor and process until finely ground and creamy. Add the rest of the ingredients and process until smooth. Pour the mixture into an ice cream maker and freeze according to the manufacturer´s instructions. Transfer the ice cream to a freezer-safe container and freeze about two hours before serving.

Variation: Chocolate mocca ice cream
4 dl soaked cashew nuts (soak 4-6 hours)
0,4 dl coconut oil

2 dl cold coffee
2 dl creamy coconut milk
8 dates (pitted)
1 dl palm sugar
1 dl toco (tocotrienols powder)

Prepare like above, but process the cashews, coconut oil and coffee first, until smooth and creamy. Then add the rest of the ingredients.  















1 Aug 2015

Healthy treats: Chocolate orange bites

After a meal it is sometimes nice to have a sweet bite or two. These almod based chocolate and orange flavoured bites are just perfect for that. They are perfect snacks, too and go with a cup of coffee. And they are easy to make!

Ingredients
200 g peeled almonds (you can use all kinds of nuts, too)
50 g raw cacao
1/8 teaspoon sea salt
8 soft dates (Medjool)
60 ml agave syrup
1 freshly squeezed juice and grated zest of an orange (organic)
1/2 teaspoon vanilla extract
for decoration: cacao powder, almonds, rasberries

Put the almonds, cacao, grated orange zest and salt in a food processor and process until finely ground. Add the dates, agave nectar, orange juice and vanilla. Process until the mixture becomes sticky and forms a glump.

Roll the mixture into about 2,5 diameter balls. (It is easier if you wet your hands.) Sprinkle some cacao powder on the balls. If you like, you can decorate the balls by pressing thumbprints on the balls and placing fresh raspberries on them. Or decorate with peeled almonds. Chill and store in refrigerator before serving. They will keep in the fridge for a couple of days.