Archive for the ‘Raw Desserts’ Category

Longevity Power Ice Cream

Watch Christian Bates make the most nutrient-dense casein-free, lactose-free, sugar-free, guilt-free ice cream on the planet!

Comment question: What flavor of superfood ice cream do you wish me to make next? What health ‘effects’ would you want this ice cream to impart?

 

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Desire to have this recipe written out? The Longevity Power Ice Cream recipe is BONUS RECIPE #12 in Christian Bates’ new ebook Longevity Power Elixirs: 11 Legendary Superfood Liquid Recipes. If you’d like to be able to read it, please sign up to receive it for free in your email!

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It’s time to show you my latest in superfood creations: My Off the Hook Superfood Ghee Ice Cream which features some ancient foods to help you succeed at your allergy free high nutrition living so that you can make your health and fitness goals come true!

You’ll notice in the title that I did not say ‘Dairy Free.’ Keep an open mind as I explain. I’m about to introduce to you  something that is neither vegan, nor raw. Okay, it’s an all out cooked animal product.

I know, I know… you’re thinking “Christian…my bro… I’m into adding in more raw plant foods into my life, not more cooked animal foods. You must be trippin.’ ”

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Let me explain. I’m into balance, not labeling myself (but I am into labels on food products and I am for labeling of GMOs!); I love adding in the very best from every tradition. I’m into the cleansing aspects of hardcore raw vegan approaches, but several years (yep, I was a raw vegan for that long) of avoiding animal products just starts to feel bad. The body aches for what it needs.

According to a several thousand year old vegetarian/mostly vegetarian tradition practiced by billions of people called Ayurveda, this cooked animal fat is considered life itself. Whoa! It’s called Ghee. And it’s what the Ayurvedic doctor ordered.

For all the people who aren’t ready to try ghee, I won’t be pushy. I’m going to give you strategic and tasty options to make this ice cream a vegan/dairy free one, but I also invite (gently persuade) you to try an amazing ingredient which is the only milk product I regularly ‘do’ at this time (or maybe will ever do because all other forms of dairy except this one give me a mucus reaction): Ghee.

Freshly made ghee in glass

Ghee is the traditional Ayurvedic clarified butter. It’s pure butter oil with nearly 100% of the casein, lactose, milk solids and water removed. It’s made from organic grass-fed cow butter. Butter is 80% oil, 20% milk. Ghee is 100% oil, 0% milk. It’s pure essential fats – like coconut oil or cacao butter, but it’s an animal product and is high in CLA (Conjugated linoleic acids), a category of fatty acids that has been shown to have anticancer properties, strengthen immune function, and help the human body healthfully burn fat and healthfully reduce body fat deposits.

And yet it’s not raw. Ghee is made by cooking butter just above 200*F to coax the milk solids to separate off, leaving the pure butter oil. This process gives ghee a most enjoyable butterscotch flavor (before artificial flavors, butterscotch flavor was literally made from scorching butter, or ‘butter-scorch’.)

So why is ghee so fabulously healthy even though it is cooked? Well it’s just like coconut oil, which is highly resistant to oxidation from heat. Perhaps you have heard that coconut oil is consider the healthiest oil with which to cook. Well, I put coconut oil in 2nd place. Ghee is the most healthful to cook with and has an even higher smoking temperature. It’s healthy saturated fat content protects it from oxidation during heat. But, like all oils, ghee should be kept in glass, away from plastic and away from direct sunlight and be used as fresh as possible for the most health benefits.

I recommend Ancient Organics Ghee. These guys rock, are local to me (as is the farm they get their butter from), and obey the Ayurvedic details when they make the ghee (like only making it during the full or waxing moons.)

 

My Off the Hook Superfood Ghee Ice Cream Recipe tastes like vanilla butterscotch carmel with a hint of foresty goodness from all the adrenal-restoring tonic herbs in it.

Feel free to double this recipe.

 

Blend in blender on medium-high for at least 1 minute until very warm (so that the fats emulsify):

2 1/2 tablespoon ghee (or warm coconut oil or melted cacao butter, but ghee will give it the best ice cream flavor and texture without the ice cream allergens)

1 1/2 tablespoon non-GMO lecithin powder

1/2 can (7 oz) BPA-free canned full-fat organic coconut milk (Native Forest Organic Classic Coconut Milk is great)

1 free-range organic egg yolk or additional 1 teaspoon non-GNO lecithin powder (if you choose egg yolk, you are deciding for yourself how to handle raw egg yolk so use your very best judgement)

 

Then add and blend on high for 20 seconds:

2 tablespoons non-GMO glycerin (this is really low glycemic amazing stuff!) or sweetener of choice (honey, etc.)

1 1/2 tablespoons spring water

1 teaspoon Maca Bliss

1 teaspoon Goji Joy

1 teaspoon LEVITY Red Asparagus Root Extract Powder

1/2 teaspoon Prepared He Shou Wu extract powder

1/2 teaspoon ground vanilla bean

1/4 teaspoon KAL stevia extract powder (use less if you are sensitive to stevia, use a touch more if you love stevia!)

1/8 – 1/4 teaspoon sea salt, to taste

OPTIONAL: 1 teaspoon Longevity Spirulina (best tasting spirulina!)

Pour into an ice cream maker, or into a bowl to set for a few hours in the freezer. Scoop into a small serving bowl and drizzle with Edible Goddess Chocolate Gold (best chocolate sauce ever!) or my very low glycemic butterscotch-caramel sauce:

 

Butterscotch-Caramel Sauce Recipe

Stir until smooth in a small bowl using a small silicon spatula. Feel free to double or triple recipe:

1 tablespoon non-GMO glycerin (the zero-glycemic option) or any wholesome liquid sweetener of choice

1/2 teaspoon ghee or warm coconut oil

1/2 teaspoon LEVITY Red Asparagus Root Extract Powder

1 pinch KAL stevia extract powder, to taste

 

P.S. Check out my other ice cream recipes:

UnCoffee Ice Creme Sundae Drizzled in Raw Chocolate Sauce (Rich in Tonic Herbs, Low-glycemic, Mostly Raw)

Vanilla Malt & Chocolate Butterscotch Swirl Gelato Fudgsicles Recipe (Raw, Ovo Vegan, Low Glycemic)

 

Dig in!

Christian

Nothing hits the nostalgia button at the end of summer quite like fresh snow cones. But of course genetically modified high-glycemic syrup with tap water ice is too old school for us. We want low glycemic superfood herbal snow cones!

This just in: you can make them yourself at home.

First make the tonic herb syrup. This is the non-glycemic version:

-2 tablespoons spring water

-1 tablespoon reishi extract powder (for super immunity, mental calm)

-1 tablespoon astragalus extract powder (for immune system modulation, DNA repair)

-1/4 teaspoon KAL stevia extract powder (non-glycemic sweetener)

-1 tiny pinch sea salt

OPTIONAL: If you have wintergreen tincture or extract, use a tiny bit for a fully traditional root beer flavor.

Place in a mortar and pestle and lightly grind for 1 minute until all the powders are dissolved.

That syrup version is intensely herbal and rich in stevia (which I love!). If you are not used to stevia or the bitterness of some herbs like reishi, use this version:

-1 tablespoon spring water

-1 – 4 tablespoons (to taste) wholesome syrup (coconut nectar, clear agave (the most neutral flavored), sunchoke syrup, maple syrup)

-1 tablespoon reishi extract powder

-1 tablespoon astragalus extract powder

-1 tiny pinch sea salt

-OPTIONAL: 1 pinch KAL stevia extract powder

OPTIONAL: If you have wintergreen tincture or extract, use a tiny bit for a fully traditional root beer flavor.

Place in a mortar and pestle and lightly grind for 1 minute until all the powders are dissolved.

Shaved ice:

If you have an ice shaver, use that. Otherwise if you have a food processor with a regular metal blade, place a couple handfuls of spring water ice cubes and let it rip until the ice cubes are powdered.

Form the powdered/shaved ice into balls and place in small bowls. Drizzle with syrup and serve on a hot day (or a warm night!)

For an even more exotic “root beer” flavor, use Longevity in a Bottle instead of reishi and astragalus.

-Christian

 

Happy New Year! Presenting…the Best of ChristianBates.com in 2011!

To develop superfood products, I have taken a 5 month break from writing and video making for ChristianBates.com. However, I am fully charged to reach out, educate and entertain in 2012. Stay tuned!

In the meantime, please pick from the best of my 2011 posts (includes hilariously informative videos and articles). Go ahead, click on the links below (They will open in new windows or tabs so that you can easily come back to this page):

 

The Cacao Rap (Music Video)As fly as the It’s Gettin’ Real in the Whole Foods Parking Lot rap or even flyer? You decide.

 

Gathering Spring Water For My Hot Tub: The ‘How To’ adventure you MUST see!

 

Superfoods Song (Music Video): Me on the mic; 80+ superfoods sung in a high speed Mexican Hat Dance.

 

Superfoods Song REMIXED! (HOT Music Video): Bethanne Wanamaker on the mic!

 

Simple Raw Chocolate Hazel Nut Mylk Smoothie Recipe: A scrumptious liquid recipe that was put into a gluten-free cooking book.

 

High Fruit? Low Fruit? Or Fermentation? (Video and Article): The ancient secret of fermenting the sugar out of your favorite fruits to make tantalizing low-glycemic elixirs!

 

6 Unique Kefirs (with Video): Everything you can do with the best ferment ever!

 

Japan’s Nuclear Fallout To Hit Western North America and What To Do About It: Educate yourself.

 

Anti-Radiation Elixirs (Video with 2 Recipes): A savory soup and sweet superfood smoothie, Mmmmm.

 

The Best Compost Ever! (Video: Composting At Home Explained): Let me show you how it’s done.

 

Raw Superfood Cream-filled Chocolate Easter Eggs Recipe: I can read your mind, “I want!”

 

Kelp Chips Recipe, like Kale Chips but BETTER: Kale is great, but Kelp is wild!

 

Vanilla Malt & Chocolate Butterscotch Swirl Gelato Fudgsicles Recipe (Raw, Ovo Vegan, Low Glycemic): Yeah… your welcome.

 

UnCoffee Ice Creme Sundae Drizzled in Raw Chocolate Sauce (Rich in Tonic Herbs, Low-glycemic, Mostly Raw): A meal in itself!

 

Get Your Natural Game On! (HOT CONTROVERSIAL Video): Make this fascinating video go viral now.

 

My Facebook Community Created My Superfood Smoothie (VIDEO): 1st time it’s ever been done.

 

Make 2012 your year for extraordinary health,

Christian

My 100% healthful Vanilla Malt & Chocolate Butterscotch Swirl Gelato Fudgsicles will blast your taste buds with rich creamy flavor without spiking your blood sugar. This superfoodized delicacy is designed to nourish your immune system and nervous system with its content of long-chain omega 3 fatty acids, vitamin c, tonic herbs, lecithin, and antioxidants.

Bit and beginning to melt!

 

Place in a high-speed blender:

 

1 ½ cups organic pumpkin seeds (soaked and dehydrated rocks!)

1 1/4 cup warm tonic herb tea, gynostemma tea or spring water

½ cup organic walnuts (soaked and dehydrated rocks!) (careful of bulk-bin walnuts as they are notoriously oxidized, moldy or rancid)

4 organic pastured egg yolks or for a vegan option use a couple tablespoons non-gmo soy lecithin and a few dashes of spring water and cold pressed olive oil

1 tablespoon + 1 teaspoon cold-pressed organic 100% olive oil or organic ghee or 1/4 cup raw heavy cream

2 teaspoons Longevity Power Maca Bliss or He Shou Wu or Goji Joy or Mushroom Immunity or Longevity in a Bottle

1 teaspoon organic almond butter

 

Blend on high for 1 minute and strain through 3 nut mylk bags (1 bag inside the other to create a 3-layered bag) into a large bowl. Pour back into the blender and then add:

 

2 tablespoons birch xylitol or wholesome sweeteners of choice

1 teaspoon vanilla bean powder

¼ teaspoon stevia extract powder or ½ teaspoon for full sweetness (KAL brand and NOW brand are great tasting)

 

Blend on high for 15 seconds and then pour most into a pitcher leaving 1 cup in blender, then add to blender:

 

¼ cup organic raw cacao powder

1 tablespoon birch xylitol or wholesome sweeteners of choice

¾ teaspoon freshly squeeze organic lemon juice

1/2 – 1 teaspoon Longevity Power LEVITY

 

Blend lightly. Set up your fudgecicle molds and pour the vanilla malt gelato (in pitcher) and chocolate butterscotch gelato (in blender) into the molds simultaneously to create a swirl of light and dark cream. Freeze for several hours. You may also just pour into a bowl and freeze to make gelato, or use a home ice cream maker if you have one. ENJOY!

 

Like the idea of superfood butterscotch? Then you’ll LOVE my recipe for my favorite elixir, “Liquid Butterscotch Candy,” found in my book Superfood Beauty Elixirs.

 

-Christian

Reminiscent of the cream-filed chocolate Cadbury egg – but with a caramel overtone – my superfood-rich, tonic-herb-injected, “non-glycemic” Chocolate Easter Egg will knock your toesocks off! This spring season, stay nostalgic for chocolate while adding in the immune-system modulating tonic herbs while cutting out the sugar.

First, make the cream center:

1/2 cup birch xylitol
1/4 cup tonic herb tea (or spring water)
1 tablespoon + 1 teaspoon non-gmo soy lecithin powder
1 tablespoon raw cacao butter
1 tablespoon very creamy almond butter
3 pinches kudzu flakes/powder
2 pinches sea salt
2 pinches vanilla bean powder
1 pinch stevia extract powder

Whisk the ingredients together in a pan on simmer (turn the stove top on and off to keep “raw” temperature levels) to melt the ingredients together. Do not overheat. Then pour (and scrape with a silicone spatula) into a blender and blend for 30 seconds to finish homogenizing. Pour into ice cube trays (silicone trays are best) and freeze for 4 – 12 hours until somewhat firm (won’t actually freeze). Meanwhile, make the chocolate coating:

1/2 cup chopped raw cacao paste
2 tablespoons chopped raw cacao butter
1 teaspoon very creamy almond butter
1/2 teaspoon birch xylitol
1 – 2 pinches stevia extract powder
1 – 2 pinches vanilla bean powder
1 pinch sea salt

Place in a small bowl and warm in an oven (or dehydrator) set to 125*F until cacao paste and cacao butter are melted. Spatula into a very well dried blender and blend until creamy. Spatula back into bowl and reheat chocolate in oven (or dehydrator), using a thermometer inserted into the chocolate until it reaches no more than 115*F – 120*F. Keep warm until cream center recipe becomes a cold sticky gel. Pour the chocolate into half-egg molds or ice cube trays, filling each mold about 2/3 to the rim. Then scoop the cream centers out with a spoon, ball up with your fingers and push into the chocolate molds until covered. Let sit in the refrigerator until solidified. Pop out when ready and enjoy a post-Easter treat. Because of the cream center’s water content, keep refrigerated.

 

Simple Raw Chocolate Hazel Nut Mylk Smoothie with vanilla bean powder sprinkles on top

Simple Raw Chocolate Hazel Nut Mylk Smoothie

Combine the deep satisfaction of light and creamy chocolaty hazel nut flavor with antioxidant-rich low-glycemic nourishing raw superfood ingredients, and you have my easy-to-make Raw Chocolate Hazel Nut Mylk Smoothie! Enjoy!

RECIPE: (makes 6 – 7 cups, or about 50 oz):

4 1/2 cups spring water

1 1/2 cups organic hazel nuts (Optional: soak then in water for a few hours first to germinate them)

Blend on high in a high-speed blender for about 45 seconds, then strain through nut mylk bags into a large bowl. Rinse your blender and add the “hazel nut mylk” back into the blender. Then add:

1 1/2 tablespoons organic raw cacao powder

1 1/2 tablespoons birch xylitol, honey or your favorite wholesome sweetener

1 teaspoon vanilla bean powder or vanilla bean liquid extract

1 1/2 teaspoons organic cold-pressed olive oil

1/4 teaspoon (or less if you are sensitive to the taste of stevia) organic stevia extract powder (NOW brand and Kal brand are the best tasting) If you like stevia, add an extra pinch to give it full sweetness.

1/4 teaspoon sea salt (Celtic sea salt is my favorite)

Blend on high for 20 seconds, then add:

2 cups spring water ice cubes

OPTIONAL:

1/4 teaspoon wild blue green algae

1/4 teaspoon medicinal mushrooms extract powders of choice (reishi, chaga, etc.)

1/4 teaspoon maca powder

Blend for ten seconds. Serve in your favorite large glass.

Do you like to make low-glycemic smoothies, packed with superfoods just like this one? Do you want to expand upon your ability to make delectable creamy blendies, different flavors each time, hit-the-spot delicious each time? Then my eBook Superfood Beauty Elixirs is just for you. CLICK HERE to read all about it: www.SuperfoodBeautyElixirs.com.

Twas the night before Christmas, when your kitchen elf self rocked it,

Making Raw Superfood Cookies, covered in chocolate.

Merry Christmas to all, and to all a healthy Santa Claus cookie! St. Nick will really be flyin’ tonight after he takes a few bites out of these easy-to-make Superfoodized low-glycemic raw chocolate-striped cookies.

Christmas morning there will be bites out of these...

2 cups Brazil nuts, soaked

1/2 cup coconut shreds

3 tablespoons hazel nut butter (or your nut butter of choice, but hazel has a great “winter flavor” to it)

3 tablespoons birch xylitol (or your favorite sweetener of choice)

1 tablespoon cacao butter

1 1/2 teaspoons goji berries

1 1/2 teaspoons vanilla bean powder

1/4 teaspoon sea salt

1 pinch Organic stevia extract powder (NOW brand is the most mellow sweet flavor)

1 pinch freshly grated nutmeg (grate using a fine micro-plane)

1 pinch cinnamon

1 pinch grated fresh ginger

OPTIONAL: a few pinches of medicinal mushroom extract powder

Blend in a food processor until sticky but still mealy. Make lightly pressed (don’t over compress as we want our cookies light and crispy, not too dense) cookie shapes on a dehydrator tray with solid sheet. Dehydrate at about 120*F for 6 to 12 hours, until crispy on the outside but still somewhat moist on the inside.

You can start eating them warm at this point, but to make the chocolate stripes, first place the cookies on a plate in the refrigerator until cool. Then drizzle stripes of melted chocoalte over the cookies using your favorite raw chocolate recipe. Don’t use raw chocolate syrup. Use a chocolate that contains cacao butter or coconut oil in it so that the chocolate solidifies on the chilled cookies.

Serve yourself and serve Santa and his elves,

Just don’t let the dog or cat serve themselves.

Merry Christmas!

Enjoy my video on Making Raw Superherb Hot Chocolate:

Recipe:

Place the following in a blender:

~2 cups spring water

~1 cup hot Superherb tea (strain a pot of tea containing spring water and your favorite tonic herbs of choice, e.g. Reishi mushroom, chaga mushroom, horsetail, gynostemma, etc.)

~1 cup walnuts, soaked 1-24 hours

~2 teaspoons milk thistle seeds

~1 teaspoon chia seeds

Blend on high for 30 seconds and strain into bowl through nut mylk bags. Pour back into blender and add:

~1 cup more hot Superherb tea

~2 heaping tablespoons raw cacao powder

~1 1/2 tablespoons birch xylitol

~1 tablespoon + 1 teaspoon raw cacao butter

~1/2 teaspoon NOW brand organic stevia extract powder (or 1/4 teaspoon if your tongue is sensitive to stevia)

~1/2 teaspoon ground vanilla bean powder

~1/4 teaspoon maca powder

~1/4 teaspoon sea salt

~2 droppers-full Oceans Alive liquid marine phytoplankton

Blend on high for 15 seconds. Pour into mugs and sprinkle with cinnamon powder. Celebrate the solstice with soul-warming sips of your Superherb Hot Chocolate!

Do you want more superfood-rich, low glycemic elixirs! Then invest in my book “Superfood Beauty Elixirs: Mouth-watering liquid nutrition for immunity, weight loss and longevity in 5 minutes flat!” CLICK HERE for eBook version and CLICK HERE for spiral bound version. Makes the perfect holiday gift too!

My Raw Superfood Pumpkin Pie recipe was created to do 3 fold:

1. Taste absolutely knock-your-toe-socks-off incredible! (Such a BRIGHT pumpkin flavor and classic pastry-like crust…for a raw style recipe.)

2. Contain Superfoods and Tonic Herbs which means that the more of this dessert you eat, the more therapeutic concentrations of minerals, nutrients and stress-reversing adaptogens you get!

3. Be a lower glycemic dessert! (The raw pumpkin pulp is said to be medium glycemic, but all other ingredients have very low sugar options.

 

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Make my pie to top off a holiday dinner with friends, family, your date, or your very own fly self!

NOTE: This recipe makes a 6″ pie. Double to make an 8″ pie or triple to make a big 10″ pie.

First, make the crust:

2 cups organic macadamia nuts

2 1/4 tablespoons Peruvian sweet potato powder (This delicious powder is available at many Whole Foods Markets and online) or lucuma powder

1 tablespoon sweetener of choice (glycerin, maple sugar, sun-dried cane juice, honey, birch xylitol, organic erythritol, etc.)

2 teaspoons organic raw cacao butter, ghee, or grass-fed butter

2 teaspoons Longevity Power Maca Bliss

1/2 teaspoon sea salt

Blend in a food processor for about a minute until it becomes a paste-like consistency. DON’T over blend into a soft butter. Mold the “dough” into a 6″ pie pan (or a small plate will do just find) and make the rim tall and rippled using you fingers. Set aside and then make the pumpkin cream:

Abundance of pumpkin seeds and Vita-Mixes

3 cups diced organic pumpkin (cut a pumpkin in half, scoop out the inside with a large spoon and slice off the skin with a knife, then chop the inner flesh into cubes and pack into 3 cups)

1/2 cup young coconut meat or 1/3 cup Native Forest Classic Coconut Milk

2 tablespoons sweetener of choice (glycerin, maple sugar, sun-dried cane juice, honey, birch xylitol, organic erythritol, etc.)

2 teaspoons organic macadamia nut butter (you can always make this yourself by putting macadamia nuts in the food processor for several minutes)

1 teaspoon Longevity Power LEVITY or Longevity in a Bottle

1/4 teaspoon KAL stevia extract powder or more sweetener of choice, to taste

1/4 teaspoon cinnamon (freshly micro-planed/zest-gratered sticks or powder) Note: Organic True Ceylon cinnamon is considered more flavorful and medicinal than Cassia cinnamon

1/8 teaspoon sea salt

2 small pinches freshly ground organic nutmeg (It is always best to buy dried whole herbs and grind them yourself using a micro-plane/zester, especially with the delicate nutmeg nuance)

2 small pinches vanilla bean powder

small pinch freshly crushed organic clove bud (Buy dried whole cloves and take the bud (round part) off of the stem (twiggy part), grind it with your fingers and use about half the bud in this recipe)

optional: 1 crushed organic allspice seed

optional: 1 small pinch micro-planed fresh organic ginger or 2 small pinches organic ginger powder

Blend on high in a high speed blender using a push-rod to keep the ingredients caught in the blade. Continue blending for at least 3 minutes until warm and creamy. Spatula out the entire pumpkin cream recipe into the pie crust. Since it is warm, you may serve immediately or place in the dehydrator for up to several hours. Have the best holiday dessert experience ever! I just enjoyed a pre-Halloween dining experience with my girl Bethanne at our own home, and my pumpkin pie was the keynote plate!

If you LOVE the idea of combining Superfoods and simple gourmet (absolutely the winning combination for health and joy) as we just did in my Raw Superfood Pumpkin Pie recipe, then I know you’ll LOVE my eBook “Superfood Beauty Elixirs: Mouth-watering liquid nutrition for immunity, weight loss and longevity in 5 minutes flat!”

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