Recipe: Strawberry Ice-cream

Strawberry Ice Cream
From Hannah at Immer Wachsen

2 cans coconut milk
6 ounces frozen strawberries OR 1 ½ cups fresh strawberries
1/3 cup raw honey

Using only the fat* from the canned coconut milk, blend all ingredients. Now there are several ways to freeze the ice cream base, and there are several ways to process the ice cream.

Freezing and processing options:
-Freeze ice cream base in ice cube trays. Once frozen process in a food processor until creamy.
-Freeze ice cream base in ice cube trays. One frozen press through a Champion Juicer.
-Pour ice cream base into a bowl and stir occasionally as it freezes. Eat as soon as it reaches a thick consistently.
-Pour ice cream base into a large shallow dish (like a casserole dish). Once frozen scrape the solid mass with a fork until soft enough to serve.
-Freeze ice cream base in popsicle molds.
-Use an ice cream maker.

*Canned coconut milk will separate into fat and water. Do not shake the can and you will be able to remove the fat from the can while leaving the water at the bottom. You will need 2 cups of coconut milk fat for this recipe.

For Original recipe, more detail and FAQs visit www.immerwachsen.com (the site is full of beautiful photos and many interesting takes on classic recipes) 

Recipe: Tumeric Tea

Well this tastes amazing. Try it!

Tumeric Tea

• 8 ounces (1 cup) almond or coconut milk
• 1/2 teaspoon turmeric
• 1/2-inch wide round slice of ginger root, peeled and finely chopped
• Dash of cayenne pepper
• 1/2 – 1 teaspoon honey or other sweetener
• Optional additions: a small pat of butter, cinnamon, cardamom

Instructions:
Gently warm the almond or coconut milk on the stove.
In a mug, combine the remaining ingredients.
Drizzle a teaspoon of the warmed milk into the mug and mix until the liquid is smooth with no lumps. Add the rest of the milk and mix well. You can leave the pieces of ginger in the tea, or strain it out before drinking.

Found via marksdailyapple