Hello lovely readers! I want to thank Becky for letting me share a bit of text and taste with you in preparation for another much anticipated weekend (aren’t they all?). My name is Jen Johnson and I blog over at delightful delicacies, a little food blog where I share recipes, thoughts, ideas, and non essentials about whole, seasonal, real food. I love food in it’s purest form, with all the sustenance and nutrition of life.
I anticipate spring because it is a breath of new life for the year. Plants, and even people, begin awakening to what is around them, coming out of their earthen shell of hibernation. Life is renewed and it is crisp, young, and optimistic for new growth. I love the rich and bitter tastes that bid farewell for another season, being replaced by cool, fresh, sweet flavors in the form of early berries and so many different green things. Plus, the sun visits more often and for longer periods of time, and we can’t seem to get enough of him.
At only a few months of age, my daughter showed signs of an unexplained food aversion. While we were discovering what it was, I found that my own body was enlivened when eating a heavily plant based diet. We do eat animal products, though sparingly, and when we do we try to purchase them in their most natural state, and as local as we can get them. We love our local farmers and the real food culture that surrounds us.
I also love the connections that are often tied to food. Certain dishes harbor emotions, memories, events, statistics, and some foods even have their own voice, however faint. I love recipes with a story, or a person behind them.
For instance, this raspberry ice cream recipe is a special one because it was the ice cream I served on my birthday.
by Jenn at Delightful Delicacies
1 1/2 cup fresh or frozen raspberries, packed
1 cup agave nectar or 3/4 cup honey
1/2 cup coconut oil
1/2 cup cashews, soaked overnight and rinsed (optional)
1 1/2 tsp vanilla extract
1 cup coconut cream or whole cream
2 cups almond milk or whole milk
In a high speed blender or food processor, blend the raspberries, agave, coconut oil, cashews and vanilla extract together until smooth. In a steady stream, add the coconut cream and almond milk, blending until well mixed. You can strain the mixture at this point if you want to remove the seeds. Pour the mixture into an ice cream maker, or alternatively freeze in a shallow pan, stirring every 45 minutes until frozen.
Serve with fresh or frozen raspberries or my personal favorite, swirled with a raw chocolate sauce (equal parts agave and cacao powder).
If you don’t have/care to use agave or honey, make a sugar syrup using a 1 to 1 ratio of water and sugar, bringing to a boil for a few minutes and then allowing to cool before use.
Try substituting the raspberries with other berries like ripe strawberries, blackberries, blueberries, etc.
The cashews are optional, they just add a little more creamy texture to the ice cream.