Raw "Lime in the Coconut" Green Tea Ice Cream

Put the lime in the coconut!

When it comes to desserts, nothing (in my humble opinion) beats raw vegan.  They are by far the healthiest desserts around, as well as the best tasting.  In this particular creation, I've combined a recipe for vanilla ice cream with a gourmet green tea called Lime in the Coconut from the California Tea House.  As you may be aware, green tea has a long and remarkable list of health benefits, which only add to the healthy glow you'll get from eating this dessert!

According to the World's Healthiest Foods, "Green tea has always been, and remains today, the most popular type of tea from China where most historians and botanists believe the tea plant originated throughout all of Asia."  Green tea's antioxidants, called catechins, can help to prevent cancer, blood clots, and atherosclerosis.  Some research has also indicated that green tea can assist with weight loss- in particular, belly weight loss.  The Mayo Clinic notes that research indicates that weight stored around the belly is indicative of the presence of visceral fat.  Although any type of excess weight can be detrimental to health, visceral fat produces hormones and other substances that can raise blood pressure, negatively alter good and bad cholesterol levels and impair the body's ability to use insulin (insulin resistance).

RAW (VEGAN) LIME IN THE COCONUT GREEN TEA ICE CREAM


Recipe adapted from Sarma Melgailis's Living Raw Food recipe book- with recipes from Pure Food and Wine in NYC.

Ingredients:

2 c. raw cashews, soaked 4 hours or more
2 c. young coconut meat
1 c. steeped lime in the coconut green tea
juice from 1 lime, plus 1 tsp. zest
1 c. raw honey or Robert Cassar's raw agave nectar
2 tsp. raw vanilla bean powder or 2 T. vanilla extract
1/2 tsp. sea salt
1/4 c. coconut oil, warmed to liquefy


In a high-speed blender, blend all the ice cream ingredients except the coconut oil until completely smooth.  With the blender on low speed, slowly add the coconut oil.  Blend until the coconut oil is incorporated.  Chill thoroughly in the fridge, then process in an ice cream maker according to the manufacturer's instructions.  

A Late Winter's Meal in a Bowl: Indian Spiced Red Lentil Soup with Arugula and Basmati Rice

Since we've had a child, I've become a HUGE fan of the "meal in a bowl."  The simpler, the better!  This recipe is richly spiced, totally warming, and delish' - adapted from a recipe in Feeding the Whole Family :  Cooking with Whole Foods  by Cynthia Lair.  If you have a cold or congestion of any kind, the spices in this soup can help to gently clear your head!

Makes 4 Servings

Ingredients:

2 T. ghee or coconut oil
1 white onion, chopped
2 T. minced garlic
2 tsp. turmeric
2 tsp. ground cumin
1/8 tsp. cayenne
1 cup chopped tomatoes
1 c. dried red lentils, washed and drained
4 c. spring water
1 tsp. Himalayan pink salt
1 tsp. cumin seeds
1 tsp. mustard seeds
a few handfuls of fresh arugula


 Instructions:
1.  Place all ingredients in a VitaClay or Slow Cooker.   On a VitaClay, use the "soup" setting.  On a slow cooker, follow the manufacturer's instructions.  Cook until the beans are soft and the flavors are "ripe" and well incorporated.
2.  Place a handful of fresh arugula in the bottom of each serving bowl.  Ladle the steaming hot soup on top.  The heat of the soup will gently cook/wilt the arugula.
3.  Serve with a heap of basmati or jasmine rice, plus avocado.