THE VOLUPTUOUS VEGETARIAN: Mojo Ice Cream -- Maple Syrup and Almond Butter

Welcome to my crazy world of real food cooking ...

Eat Food. Not too much. Mostly Plants. -- Michael Pollan

I wish I could take credit for that because I think it sums up how we should eat. Simply -- eat stuff that really is food, instead of stuff that is food like substance. The supermarket is almost entirely food-like-substances, and, my friends, you should probably never ever eat them.

Fortunately, there is a world of deliciousness out there, and it can all be had in a way that not only doesn't harm your health, but in a way that benefits you hugely.

I think it's important to eat stuff that satisfies you, that keeps your blood sugar stable, and that gives you stuff your body really needs to run optimally.

But baby, it's gotta taste good.

I really like getting experimental in the kitchen. I love cooking, I love layering flavours, and I love coming up with really super yummy food. I have very strong opinions about what constitutes food, and there are a lot of things I won't touch in the kitchen. Bottom line? Pretty much everything I make is ridiculously good for you even if it tastes decadent. Although there are occasional big fat cheats ... but even those stick to real food, my friends.

For food that is usual gluten free, usually free of cane sugar, usually super low on the glycemic index, full of protein, fiber, flavour, and excellent energy, join me and Alice down the rabbit hole.

Every recipe on this blog is my own original effort and idea, so please pass 'em on, giving credit where credit is due.

Many thanks, and come back often. I'm really glad you are here!

Monday, 19 September 2011

Mojo Ice Cream -- Maple Syrup and Almond Butter

I call this mojo ice cream because this ice cream makes me think I have my mojo back -- kitchen wise, at least. I had the freezing bowl of my ice cream maker in the freezer, so when the spirit moved me, I threw some milk and maple syrup in it. I was going to make a simple maple ice cream type concoction. But then mojo took over, and I was moved to throw a pinch of vanilla and a scoop of almond butter into the mix. The result was so good that I ran outside like an idiot with a sample spoon for my neighbour. Truly delicious. Maybe next time I'll try honey and peanut butter ... Plus, the almond butter helps keep the protein high and your blood sugar stable. How great is that?!?

ingredients:

2 cups whole milk (I use 5%, but you can probably use your organic whole milk if that's what you've got on hand)

1/2 cup dark maple syrup (or light, or whatever you've got)

pinch or two sea salt

generous pinch ground vanilla bean

1/4 cup almond butter (or a little more)

directions:

1. throw everything in cold into your ice cream maker and turn it on. I guess you could pre mix it if you want to, but I did not. Or turn on your ice cream maker and then throw everything in. That's what you're supposed to do with mine.

2. freeze according to the manufacturers instructions

3. run outside with samples for your neighbours, because truly, it's too good to keep to yourself.