Posts Tagged ‘sugar free’
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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.’ ”
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.
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:
Presenting: My UnCoffee Ice Creme Sundae…drizzled in raw chocolate sauce! This outrageous dessert will nourish your soul’s desire for both nutty coffee-like richness and herbal medicine. Here at ChristianBates.com I combine the satisfying world of gourmet delicacy with the healing world of tonic herbs, superfoods, and wild foods.
1 cup tonic herb tea
1 cup organic pecans, soaked
1/2 cup soaked and spouted black wild rice (soak in spring water for a day, rinsing a couple times)
2 large eggs, de-shelled (Vegans: Use a few dashes of non-GMO soy lecithin and a dash of olive oil instead)
4 Brazil nuts, soaked
1 teaspoon chia seed
Blend on high in a high-speed blender for 45 seconds. Strain through 3 nut mylk bags (1 inside the other to create a 3 layered bag) into a bowl. Pour back into a clean blender and add:
3 tablespoons Dandy Blend (herbal, gluten-free coffee flavoring powder)
2 tablespoons birch xylitol
1 tablespoon cold pressed olive oil
1/4 teaspoon stevia extract powder (KAL and NOW brands have a great non-bitter flavor). Use a dash more to taste.
Few pinches sea salt
Blend well. Pour into a bowl and place in freezer for several hours or pour into an ice cream maker if you have one. Serve in rounded scoops, sprinkle with blue green flakes, vanilla bean powder, and drizzle with warm my low-glycemic chocolate sauce:
LOW-GLY CHOCOLATE SAUCE RECIPE
1/4 cup birch xylitol
1/4 cup raw cacao powder
3 tablespoons tonic herb tea or spring water
1 teaspoon olive oil
1 teaspoon raw almond butter
1 pinch stevia extract powder
Blend in a blender on medium-low for 5 – 10 minutes or until all the xylitol crystals are dissolved. Pour into jar or bowl and warm in low-temperature oven for a few minutes before serving on ice creme.
Note that my Low-Gly Chocolate Sauce recipe is proportionately high in birch xylitol. Be careful not to have too much at once or the xylitol will make your stomach uncomfortable. My other xylitol-sweetened recipes usually have a low, diluted amount of xylitol where it doesn’t pose this issue, but in this case – to replace typical sugar syrup content of all other chocolate sauce recipes – I used more of the very low glycemic birch xylitol.
My mission is to create recipes and formulae that combine rich flavors, ancient herbs, superfoods and wild foods, in a way that inspires people to take charge of their health and have total joy doing so. The latest pinicle of this mission is my book Superfood Beauty Elixirs. Please purchase a copy today so that you can join me in creating paradise on Earth and in your body one slurp at a time!