Sunday, July 22, 2012

Dinner And Dessert

For a week now, we have been incorporating raw foods in our diet! Whether we eat 100 % raw all day or 70% raw, we are finding it to be beneficial. There is energy in raw foods that energize you after a meal instead of making you feel tired. We love green curry rice and decided to experiment with a raw version of green curry milk over a bed of pre-soaked (cooked) gluten free brown rice. The results were amazing! The rice was pre-soaked for 24 hours and then cooked. We did the green curry paste separate and added homemade coconut milk* to it. The garlic and onions were soaking in water for 15 minutes and then added to create the curry paste. Once the rice was cooked, we let it sit until it got to about 100°. We then poured the green curry with coconut milk in the rice and stirred for 2-3  minutes. The subtle warmness helped the green curry milk mix well with the rice and it tasted really good! We topped it off with some fresh guacamole and cilantro. We also made some Green Tea Ice Cream (see recipe below). Give it a try!

Recipe For Green Tea Ice-Cream 
Makes 4 scoops
∙ 1/2 cup of water
∙ 2 organic green tea bags
∙ 1/4 cup of organic pistachios (pre-soaked for 10 hours or more)
∙ 1-2 tbsp of raw organic honey
∙ 2 tbsp of organic hemp seeds
∙ 2 tbsp of natural coconut cream 
∙ 2 tbsp of coconut oil (at room temperature)
∙ 2 large organic bananas (add a third banana if the bananas are smaller)

1. Boil 1/2 cup of water and add 2 green tea bags, once boiled. Turn off heat and steep tea until completely cooled. Set aside.
2. Using an electric hand blender, blend nuts, honey, seeds, coconut cream and coconut oil to create a butter/paste.
3. Add 1/4 cup of the green tea and stir.
4. Break bananas into pieces and add to ingredients. 
5. Hand blend all ingredients.
6. Place in a sealed container and freeze for 6-8 hours (or divide into 2 containers and freeze for about 4 hours).
7. Once frozen, break apart using a utensil (for a few seconds).
8. Using an ice cream scoop, scoop out ice cream, place in bowls, serve and enjoy!!!

* To make coconut milk:
1. Drain the water from a natural coconut and set it aside. 
2. Crack open the coconut and break it into pieces.
3. Juice the coconut meat (once removed from coconut shell). 
4. Mix an equal (150 ml each) amount of coconut water (previously drained) and coconut cream to provide you with the 300 ml necessary for the recipe above. (If there is more coconut cream than water, you can add store bought coconut water to complete.)
Coconut meat has enzymes and we wanted to keep the enzymes it provides by using this raw method of preparation.
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