Thursday, September 17, 2009

Strawberry Rhubarb Ice Dream

Look tasty? Hope so... Other than the korvapuusti photos, this is one of the few pics I can actually take credit for. Usually I just make the food and aid with the presentation, and somehow my husband just makes art out of it. Anyway, this was a very ex tempore dish. My good friend from university was coming over out of the blue, and he isn't exactly a raw foodist. You all know the type, eats the best way they know how, but still are a long way from a naturally nourishing diet. I always want to have something to serve for my friends, but this time it was really a challenge.. to make something tasty and good for a person who usually would go for something sugary & baked (and loves dairy). Surprisingly maybe, this turned out a success! My husband was also thrilled to have this portion waiting for him on the table after a long hard day of work.

Strawberry Rhubarb Ice Dream
1 C frozen strawberries (organic guys! regular strawberries can be laden with poison)
½ C frozen rhubarb, chopped
1 C cashews
Some raw, organic honey to taste
1 tbsp coconut oil

Powder nuts, blend in strawberries, honey, coconut oil and rhubarb until texture is right (some bits of strawberry should remain). Serve immediately or freeze. Use an ice cream scoop to scoop it out and decorate with thawed strawberries & coconut flakes.

In my last post I mentioned affordability of ingredients. Since transitioning into a more natural, pure diet I've discovered that organic, healthy food doesn't cost as much as I previously thought. The key is to know where to buy and what to buy. Here are some tips:

1. Sprout, Sprout, Sprout! Organic seeds, beans and lentils are very affordable. In Finland, you can get 2 pounds (1kg) of mung beans for less than 2 euros, and all organic! Regular green peas go for 1 euro/ 1kg. They double or triple in volume too, so when you soak 1 C of beans/lentils/peas you get up to a 2-3 C yield or even more when you allow then to grow. And sprouting is simple too, I just use a huge mason jar and a cloth & hairband. I take the desired quantity of seed/legume, soak it for the necessary time (soak charts are available, you can also ask me if in doubt), rinsing every couple of hours. Then I drain the soak water and rinse once again, place the cloth (like a cheese cloth, "harsokangas" in finnish) on top of the jar and seal it with the hairband/rubber band. Then, depending on the sprout, they need to be rinsed 2-4 times a day for 1-3 days. Always drain properly and place your jar in a 45 degree angle to get all the water out so that your sprouts don't rot. Once you have a small sprout, transfer to sunlight to get the chlorophyll - green colored antioxidant that fights cancer, illness and is good for you in endless ways.

2. Buy from specialty stores! Smaller organic markets order larger quantities of organic nuts than your local supermarket. You'd be amazed how many times the prices of organic nuts there are the same or less than the regular one's at the supermarket. This is especially true when you buy out of bins and weigh your own quantity as opposed to buying ready packed.

3. Common sense: If you can't afford all organic veggies, buy the one's you usually don't peel organic. This means organic apples, strawberries, pears, carrots etc. Bananas, oranges and grapefruit aren't necessary. Buy what is in season and cheap.

Baby crying... need to go. Back tomorrow! :)


Yaelian said...

Yummy yummy, looks good!
Sprouting is great! I have any which time something sprouting in my kitchen,and it is always amazing to see how those dry things turn into something so alive!

Aletheia said...

I've fallen in love with sprouting too, and likewise there is always something growing in my kitchen. It's like your own, indoor garden! So beautiful too.