gluten-free

Strawberry Coconut Ice Cream

The 2014 CSA from Warner Farms starts today! In a few hours I will be picking up my first week's haul of fresh produce. While most of you visit the site for recipe ideas, I thought this would be the perfect opportunity to share some other kitchen tips, like how to clean produce. I also have a yummy, dairy-free ice cream recipe to share.

Over the past few months I've tried to get into a better habit of prepping my food once I get home from the grocery store. I've let many whole pineapples and melons go bad in my time because I somehow never got around the dicing them up. Now, as soon as I return from the store with things like that, I'll prep and pop them in the fridge so the fresh fruit is ready to enjoy any time throughout the week. The same goes with washing fruit. I've come to learn that your fruit and veggies will keep longer when you clean them when you get home. Here is a really simple way to use Apple Cider Vinegar (ACV) to wash your fruit & veggies.

I've notice special produce cleaners in the grocery store before, but have never purchased one before. I was always accustom to just rinsing everything off with water. Unfortunately water doesn't really cut it when you want to wash away harmful pesticides (if you arent buying organic) and killing off germs from potential e-coli contamination or even all the people who have touched that piece of fruit from harvesting, to shipping to a food distributor to the grocery store, the other customers checking out that piece of fruit, to the person ringing up your order.

I don't want to gross you out, but really want to stress the importance of cleaning what you get from the grocery store BEFORE it goes into the refridgerator. The good news is, cleaning produce is easy and inexpensive. I've opted in for a more natual way, using RAW Apple Cider Vinegar. The most likley brand you will see in stores is made by Bragg.

I pick out a medium size bowl, fill with water, and then add at least 1 TBS of ACV. There are many how-tos out there that will tell you what ration of water to ACV to use, but truthfully, I just eye it, and pour in a few small "glugs". I'll place the produce in the bath for 5-10 minutes (usually while I am unpacking other groceries or tidying up the kitchen). During this time, the enyzmes in the unpasterized, raw, apple cider is working magic, killing off germs and bad bacteria. Above is a before and after picture of the water I used to clean the strawberries I got from Warner Farms on Saturday.

To be perfectly honest, I thought the berries looked very clean when I got them, and it was tempting to dive right into them without cleaning, but look at how much dirt came off in just a 5 minute soak!

After soaking in the water/ACV bath, rinse your fruit off with clean water, and let air dry before storing away in the refridgerator. You will feel ALOT better about what you are eating knowing that it is clean, plus it will last longer for you to enjoy.

This batch of strawberries was only going to be stored overnight because first thing Sunday morning I got going on a dairy-free version of Strawberry Ice Cream.

I love ice cream; who doesn't? Of course what none of us love is all the calories. While most of my favorite ice cream recipes are full of heavy cream, whole milk, egg yolks and sugar, I wanted to expand my repetoir and add a "clean" low calorie and dairy free option to the blog.

I had two cans of coconut milk in my cupbard (one light and one classic with full fat) that I decided would be the perfect base for the ice cream.

There is only a little cooking required and its very easy to adjust the sweetness as you see fit. Using the full quart of strawberries, I created a compote with dried dates and honey. While warm, I blended 3/4 of the mixture in a blender with the two cans of coconut milk and added the mixture to my ice cream maker.

The tub of the ice cream maker must sit in the freezer over-night before its ready to churn anything into ice cream. I had mine ready to go and poured the strawberry/coconut mixture straight in. After churing for about 20 mins, a soft-serve like consistancey of ice cream had formed, meaning it was almost ready for the feature.

With regular ice cream (using traditional cream) you have to be careful not to overchurn or else the ice cream will turn into more of a butter texture. There is no worries here with over churning a coconut milk based ice cream, but I wanted to make sure it was still soft so I could stir in the last 1/4 of strawberry compote.  I liked being able to have small chunks of strawberry in the ice cream, but if you prefer a smoother texture, just blend everything together from the get go.

Its tempting to dive right in, but you should let it sit the the freezer, in some sort of reusable container before you enjoy. The mixture turns rock hard once its frozen, so you'll want to give yourself 15-20 minutes to defrost when you are ready to eat. Top off with your favorite healthy toppings like almond slivers and raw cocao nibs for the chocolate lover in you.

 

Ingredients:

  • 1 13.5oz can of organic coconut milk (full fat)
  • 1 13.5oz can of organic coconit milk (light)
  • 5 pitted dried dates chopped
  • 1/3 cup honey (more if you want more sweetness)
  • 1 quart of fresh strawberries

Directions

  • Set small pot to medium heat. Add chopped strawberries, dates and honey and let cook down to almost a syrup constitency (10-15 mins). Use the back of a spoon or potato masher to break up the strawberries to smaller pieces if you are planning to mix in some of the compote into the base.
  • Take 3/4 of the mixer and place in blender with both cans of coconut milk. When you open the cans the "fat" will have risen to the top, with the clear coconut liquid on the bottom, scrap all into the blender. Blend until smooth. You can add all of the compote mixture if you do not like "chunks" in your ice cream.
  • Place mixture into ice cream maker for about 20 minutes or until it starts looking like soft-serve. Mix in anything you want to add with a spatula at this point (remaining compote, nuts, etc).
  • Let harden in the freezer at least 20 minutes before digging in.

Fudgey Flourless Avocado Brownies

If you made it this far then congratulations! I know the idea of avocados in baked goods sounds crazy but trust me you may never go back to your old brownie recipe! The avocado makes these super moist and fudgey, and I promise you cannot taste the avocado.

There are several substitute ingredients in this recipe. I try to eat as well as I can, but every once and a while you need to indulge. Even when I indulge I like to try to be somewhat "healthy". You know, have your cake and eat it too (a foodies favorite cliche).

The first obvious substitute is avocado. Most brownie recipes call for canola oil or butter. This recipe uses avocado as the fat...but it's a healthy fat! Seriously though, over the last few months I've found myself removing canola and vegetable oil from my kitchen. I also use a lot less butter. We are so used to using ingredients because of the flavor it gives food, but you won't miss it here.

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The next substitute is almond flour for regular white wheat. Almond flour is used in many gluten free recipes. I'm not gluten free, but I thought it would be good to add a few gluten free recipes to my repertoire. I don't have anything against regular all purpose flour, but it also doesn't have any nutritional value.

Nut flour on the contrary, has healthy fats and plenty of Vitamin E. It also has a low glycemic index as it is high in protein and low in carbs and sugar.

Just so you are aware, almond flour is very calorie dense, so just because there are some healthy benefits with this alternative, doesn't mean you should eat a half a sheet of brownies in one sitting.

The last substitute I used was coconut sugar. I had seen this in the baking aisle of one of my favorite stores and it sparked my curiosity. With further research I've found there a few notable benefits of swapping out your standard sugar for coconut sugar. First, coconut sugar has a low glycemic index (35) and doesn't cause blood sugar levels to spike as would traditional sugar. Secondly, regular sugar doesn't contain any vital nutrients and therefore is consider empty calories. Coconut sugar, on the other hand, retains quite a bit of nutrients such as Iron, Zinc, Calcium and Potassium.

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Now, calorie for calorie coconut sugar is the same as regular sugar. Although I find it to be a better choice, on a day to day basis I keep added sugars out of my diet - regardless of the type of sweetener. Now to get these brownies started!

First you need to melt your chocolate chips. You can either do so in a microwave or over a double boiler. Pay close attention so that the chocolate doesn't seize. If you use the microwave method, heat for 20-30 seconds at a time, and stir. Once melted, set aside to cool slightly.

Next, crack your 4 eggs into a mixing bowl along with the coconut sugar. Use a hand mixer or whisk to beat the eggs and sugar together. I'd let the hand mixer go for about a minute to help incorporate air into the eggs and sugar.

To the egg and sugar mixture add the flesh of two ripe avocados. Use the hand mixer again to make sure the avocado gets really incorporated into the mix. Once you know the avocado is blended in, slowly add in the melted chocolate.

Once combined, stir in the almond flour and cocoa powder. When I made mine I also added a tbs of instant espresso powder. Its a trick I use whenever I bake anything chocolate - it adds a really nice depth to the chocolate flavor. Unlike most baking recipes, you won't need to worry about over mixing since the almond flour is gluten free.

The avocado brownie batter is ready to be poured in the pan. One last thing before I put my batch in the oven was to stud the top with a small handful of chocolate chips.

The original recipe said to bake 20-25 minutes at 350 degrees but I found I needed 30-35 minutes. I'd check at the 25 minute mark and keep a close eye on it.

When they are ready they will fill your kitchen with the aroma of chocolate. It's hard to keep your hands off these but it's EXTREMELY important to let them cool completely (at least 20 minutes). The longer the better. Be sure to refrigerate leftovers. To be honest, I thought they tasted better the next day being chilled.

I took the batch into work the next day because I knew I'd eat them all if I left them at home. People LOVED them!

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