Well, hi there Sunshine! It’s hard to believe it is already September. I hope you all had a great summer. I did. It’s been interesting though. I have had several lessons in what to let go and allow in life. I have learned to let go of old thought patterns, mind sets and behavioral patterns that go back to childhood (that s*it gets ingrained early!), what I don’t want in my life, what doesn’t serve me anymore, people that are not healthy to be around and more. Upon all that awakening and embracing the courage to face it all and DO IT – BEST THING EVER! I have felt such freedom and joy since all that came up for me to see. After saying NO to things, people, situations and thoughts, I have had such beautiful energy to replace it. I had to clean out the muck that was holding me back for the next level of GREAT to get through. It’s not that the energy didn’t want to come in, it just couldn’t till I faced the other stuff and did something about it. That’s how it works.
“Dig within. Within is the fountain of good, and it will ever bubble up, if you will ever dig.” -Marcus Aurelius
So, enough of that for now (let me know if you want more – cause you know I’ll share it if you want it) and let’s get to that strawberry recipe I lured you into this post with. I was at the local farmers market this past Saturday morning and one of my favorite farmers (local family who doesn’t spray pesticides or use chemical on anything) had some hydroponic organic strawberries.
He’s had these little beauties all season. They are AMAZING. As I was picking up some items amongst the booth, those strawberries were teasing me with their sweet intoxicating aroma. I kept looking over at them and they were beckoning me. The price was right and a joyful container came home with me. When I got to the house, it was time for breakfast, so I made up some gluten-free oatmeal and added some chopped strawberries and dates to the finished product and WOW! Delicious! I had plenty of strawberries left over and I was contemplating on what else to do with them. Well, like I said at the beginning of the post that it is hard to believe it’s September already. It is still hot and humid here in North Georgia right now. Then I immediately saw in my head what to make with those scrumptious strawberries.
Strawberry ‘N Cream Ice Cream!
When I was a kid, I stayed with my grandmother for two weeks in Atlanta during the summer and she would always make THE BEST strawberry ice cream in the old fashioned ice cream churns during those visits. We had to wait hours for it to finish but MY GOD it was so worth it. I wanted to re-create that taste, consistency and texture as best I could in a healthier version. I think I got it. You could substitute peaches, blueberries, raspberries and such for the fruit portion and it will make a stellar ice cream. I hope you enjoy it as much as Scott and I do. Let’s get to that recipe for heavens sake.
- 1 can full fat coconut milk (organic if you can)
- 1 1/2 cups almond milk or nut/seed milk of choice (I used homemade almond milk) or use more coconut milk for a nut-free version
- 1/2 tsp. vanilla bean powder OR 1 TB. vanilla extract
- 1/4 to 1/3 cup maple syrup - Grade B (more for personal taste) - see notes below for substitution
- pinch of pink himalayan salt - to bring out the flavors
- 1 to 2 cups organic strawberries (I opted for 2 cups b/c I like a rich strawberry flavor)
- Combine all ingredients in a blender (I use a Vitamix) and blend till smooth (about 10 or so seconds). Taste and tweak flavors to your liking.
- Pour into a container (I used a glass measuring cup) and chill in fridge prior to adding to ice cream maker. It works more efficiently this way. Also, you can make this part ahead of time and have it ready for adding to machine at any time of the day.
- Pour chilled mixture into prepared ice cream maker.
- Churn for 30 minutes (or according to ice cream maker instructions).
- You can eat it now (like soft serve) or transfer it to a container and freeze for 2 hours for ice cream that is nice and firm (like in the photos). See notes below for leftovers.
- 1. Any leftovers can be put into a freezer-proof container for later enjoyment. Keep in mind that the container will need to pulled out prior to eating for thawing (it hardens) - a good 20 minutes.
- 2. You could use liquid stevia as a sweet substitute - 1 dropperful (15-20 drops to taste)
- 3. You can also make this without an ice cream maker. After blending ingredients till smooth and creamy. Pour into a freezer-proof container and put into freezer. Every 20 minutes, stir. do this till you have the consistency you want - normally an hour or so.
Next week I’ll be posting some favorite products that I have been using and really want to share with you.May the GREENS be with You! and Be Inspired! Kibby