Sunday, March 31, 2013

Blueberry-beet ice cream, ACD-Phase 1 and 2

"The humans get to sit on the floor. We've taken over the furniture."
Happy Easter from the contented trio (Misha, Nika and Bailey) and myself! Last week, I was ranting and raving about spring never really arriving. Well, that has definitely changed. It feels like spring now with temps in the 70s. It's time to dig out my shorts and flip flops. Oh, and how about some ice cream, ACD-style?

Blueberry-beet ice cream, ACD-Phase 1 and 2

Even with my current dietary restrictions, I can enjoy a bit of "ice cream" now and then. Blueberry-beet ice cream is super easy to make. It takes only three ingredients (four if you use sweetener). Actually, this ice cream tastes delish without any added sweetener.

Here's what you need for six servings:

1 medium beet, peeled, diced and steamed until tender
1 cup blueberries, microwaved for about 1 1/2 minutes
1 can full-fat coconut milk or homemade coconut milk, chilled
Optional: stevia or other sweetener of  your choice

Here's what you do:

Peel, dice and steam one medium beet until tender. Put one cup frozen blueberries in a microwaveable container. Microwave for about 1-1/2 minutes to release their juices. Cool both beets and blueberries in the fridge.

Add cooled blueberries and beets to a food processor and blend into a puree. Pour in one can, chilled coconut milk. Continue blending. Pour the mixture into your ice cream freezer and follow instructions to make ice cream. Eat immediately and store leftovers in the freezer.

What's your favorite ice cream flavor? Right now, mine is blueberry-beet!

Recipe contributed to:

1 comment:

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