Pity Party For One, Averted ~ My Corner Of The World

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How’s your summer going?

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Overall, ours has been great. Hot and sunny, and mostly relaxing, just the way I like it.

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In late spring I went on another pulsing dose of antibiotics. I’d been in a flare since November and it had finally gotten to the point where I was at a peak in symptoms. Very unpleasant. Prime pulsing time. So far, pulsing antibiotics rather than long-term antibiotic use works very well at keeping my symptoms at a manageable level.

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So after a three week course, I was feeling pretty darn good. Summer was turning out to be gorgeous, my symptoms were manageable, and I was settling in for absorbing every ounce of heat and sun I could, and focusing on feeling good.

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A few weeks into summer, I started having little blips on the radar. Like a never ending period. Or numerous ones that kept coming too early. OK, I’m no spring chicken, I know what’s happening. Not a huge deal. I’m old and my uterus is a wrinkled up almond. I get it. Now stop.

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Then I started getting hit with multiple day migraines. Serious ones that left me mostly out of commission for consecutive days in a row. Then some serious neck pain.

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WHAT is happeninggggggg…..I thought. I’m enjoying my summer, go away!

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Then it got so bad, my “I hate to take drugs” self had a conversation with my logical writhing in pain self. Turns out several ibuprofen and a muscle relaxant will help with the neck pain and the headaches. But those muscle relaxants throw me for a loop. Thankfully, I only use those for my big guns and so far I’ve only had to use them a few times.

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Then, because of the hormonal issues, the doctor suggested an ultrasound of my uterus. Externally, and internally. Fun stuff.

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 Turns out I have a cyst on my right ovary and fibroids in my uterus. This could mean all kinds of things. None of which is in the danger zone yet, as far as I know. But it does probably spell out ablation, or hysterectomy.

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OK, deep breaths. At this point I’m still thinking…but Lyme-wise, I’m feeling decent, why ALL of this other stuff NOW? I need a break from feeling like crap and worrying about feeling like crap.

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And then I broke a molar. Yep.

Oh Murphy’s Law, you are a relentless bastard.

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So I had it fixed and the next day, had my teeth cleaned. The dentist even managed to numb half my face and half my tongue, but NOT my tooth. That was fun. Two unpleasant visits to the dentist killed with one stone in a matter of two days. Or so I thought.

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Because now, for the last two weeks, all of my teeth have been unbelievably, painfully, sensitive. I’d also bought a new Sonicare toothbrush and started using it right at the same time. Evidently this one is a higher quality than the last one I had and my teeth are now right up there with the horror people talk about after they have their teeth whitened. Like, it hurts to breathe through my mouth.

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So I’ve been living on ibuprofen which is terrible for lyme disease because it ruins your gut, and using the strongest de- sensitizing toothpaste I could find. I’m down to one tooth still hurting…the one he worked on.  I foresee a dentist appointment in my near future.

Oh, except I called two days ago and the whole office is on vacation for 10 days.

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Yesterday I went to have my blood taken for a hormone panel. I brought my mom so she could stay in the air conditioned car with the dogs because it’s hot here and then we would walk them after my “quick” blood draw. I arrived prior to opening, hoping to beat the crowd, but so did seven other people. There was a line outside the door. I signed in and sat out in the hallway where the air conditioning wasn’t set at 20 below zero, as I was dressed in shorts and a tank. Dog walking attire. No make up. Not even showered.

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Then, the pity party began. “I can only handle so much Lord. How can you expect me to deal with Lyme, feel sick every day and deal with that, and then just keep adding stuff to my plate? I need a reprieve. I thought that’s what summer was? Clearly my hormones are a mess, do you know what it’s like to have a period 33 days in a row? Non stop. Please make this stop. And now I have to worry about what’s growing in my uterus and on my ovary and why, WHY, is my tooth still hurting? I have been in pain for two years straight with the whole infuriating Lyme thing. It’s exhausting. That dental appointment was $400! If something is really wrong and I need a crown it will be another $1,000 minimum and another visit to one of my top 5 places I hate to go. I hate to spend money on things I hate. What an incredible waste. And he can’t even figure out how to numb my ACTUAL TOOTH! How hard is it? All the xanax in the world can’t prevent fear of THAT. And now I have to see a new gynecologist this week and hope that she’s up on the latest research on bio-identical hormones and isn’t an idiot, and I can feel another Lyme flare looming in the distance. And why haven’t we heard back on the water damage in the trailer? Please, let that be good news and not thousands of dollars of damage. I need a vacation.  And why won’t the infection in Romeo’s eyes go away? I’m so worried about him. I’m overwhelmed, this is too much. Lord, help me.”

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Right at that moment, a woman about 10 years younger than me walked into the lab, signed in, walked out and straight into the bathroom next to where I was sitting. She closed the door and immediately began sobbing hysterically. I thought, I know first hand what it’s like not to like having a needle in your arm, but this doesn’t sound like that. This sounds serious. I got up and tried the handle. Locked. Must be a single stall. So I sat back down and waited. She was in there sobbing for several minutes.

She came out, walked around the corner where I couldn’t see her and sat at a table by the vending machines.

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My internal dialogue was going haywire. “What is happening, why is she so upset? Should I see if she’s OK? What if she’s crazy and I have to deal with that? What if she’s angry and mean? I have enough crazy in my life. I already have enough on my plate. Stop taking on more stuff! Mind your own business. But she sounds so incredibly sad. I want to hug her. She NEEDS a hug, I can feel it. I feel terrible for her. I can’t stand to see people upset and know they’re hurting. What if something terrible has happened? I want her to know that I don’t have to know her to care about her. What if she’s suicidal and I see her in the news tomorrow and I did absolutely nothing? My GOD April, you need to get your hormones under control. She’s all by herself. What an awful feeling. I’m going to jump out of my skin, I have to DO something! All of this thinking is making me sweat. Calm down. God equips us for things like this. If she’s crazy or she gets mad at you, so be it. Don’t turn away.”

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So God said, “GO!” And I did.

I asked her if she was going to be OK. And it turned out, she was as equally confused about what to say as I was. She was in the middle of a miscarriage and was there to have her hormone levels checked. She was devastated. I told her that I did worry she’d be mad for the intrusion, but I wanted to make sure that she was going to be OK. I shared that I too had struggled with miscarriages and that I knew exactly what she was feeling and how difficult it is. We agreed that people who haven’t had that sad experience don’t know what to say, and often say the wrong things which makes it all hurt even more. She said all the things we all say to try to get us through it.” It wasn’t planned, God knows what he’s doing, if there’s something wrong with the baby, maybe it’s a good thing, we don’t want it to suffer. Even though it wasn’t planned, we were so excited. We already have two kids (as if you can’t be upset about losing one). But I have so much stress in my life right now, maybe I caused it to happen.”

And secretly, in that inner most sanctum we all have… We’ve wondered if we’re not worthy, if we’re being punished for something. I knew that was what she was thinking, because I’ve lived it. I tried very hard not to cry. And I told her that I have a healthy, 23 year old after a lot of pregnancy issues. It can happen, have faith. And the most important thing to remember: It’s not your fault.

God does have a plan, and we don’t have to understand it for it to work.

“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11

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She thanked me. She said, “I want to thank you for taking the time out of your day to care about me. That’s not easy for people to do when they see someone upset. I’m so thankful that you came over to talk to me. Thank you so much for your kindness.”

Then, we were both feeling blessed. Because I was reminded that even with all the “stuff” in my life that’s going on right now, I do still have strength. My head is still above water. I’ve been through a lot, yes. But not too much. God is in control…even those of us who believe we have a solid faith need to be reminded of that. And when He says, “GO!” you go.

Love truly is the greatest commandment, because when you love Him, amazing things happen. He gives you the capacity to love back.  And when you think you’re stuffed full and He fills your plate with a little more, you’ll be blessed from it. There’s always room for giving love and receiving love. And by doing that, you gain strength to jump another hurdle and face another day.

Pity Party, Averted.

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Crispy Coconut Tea Cookies

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The weather has been a bit “chilly” the past few days around here. We’ve been in the 70’s instead of 100 degree weather, which we’ve actually gotten used to and like. It feels cold now!

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When it’s chilly my body goes into almost instantaneous Fall mode. I like to turn on the fireplace, grab a good book, have hot cups of tea and crispy cookies to go with that tea. My favorite tea right now is organic green tea, raw honey, and coconut milk. To. Die. For.

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Yesterday while these cookies were cooling, I had three failed batches of grain free bread. Had these cookies not turned out, it would have been a very disappointing day!

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I was able to salvage one batch of bread and turn it into something else, so at least all was not lost. You’ll be seeing that recipe in a few days.

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Testing recipes can be very time consuming and expensive. Grain free baking is a big challenge compared to gluten free baking. All of the science is different, the flavors are different, the textures… and I’ve probably had more fails than I have wins.

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Having numerous fails are disappointing of course, but I don’t shy away from challenges because when I finally come up with a win, it’s like a super duper win and very satisfying!

I’d consider this new cookie recipe a super duper win and I think you will too. Now, I’m off to have my afternoon tea and cookies and muster up the energy to bake yet another loaf of bread so we can have it for french toast this weekend.

Fingers crossed!

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Crispy Coconut Tea Cookies

*Preheat oven to 350 degrees and line two cookie sheets with parchment paper

3/4 Cup of Soy Free Dairy Free Butter

1/4 Cup of Organic Powdered Coconut Sugar

1 teaspoon of Pure Almond Extract

1 teaspoon of Pure Vanilla Extract

3/4 Cups of Organic Coconut Flour

1/2 Cup of Chestnut Flour

1/8 Cup of Arrowroot Flour

1 teaspoon of Organic Coconut Sugar

1 3/4 Cups of Organic Shredded Unsweetened Coconut (Let’s Do Organic brand)

Organic Coconut Sugar

Organic Cinnamon

Beat the butter and powdered sugar until fluffy, scraping down sides of bowl. Add the extracts and mix well. Add the coconut flour, chestnut flour, arrowroot, the 1 tsp of coconut sugar (not powdered), and the shredded coconut. Mix until fully incorporated. 

Roll dough into small balls and press with fork. Sprinkle generously with cinnamon and coconut sugar. Bake for 12-14 minutes. Cool on cookie sheet for 5 minutes before moving to a cooling rack to cool completely. 

Serve with tea, hot cocoa, coffee, or dairy free milk

Homemade Organic Super Green Powder

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I couldn’t be happier with our weather this summer. Heck, even spring was fantastic! The abundant sunshine and high temperatures have been great for the garden (and me!). I can’t believe I haven’t been gardening in raised boxes my entire life. From this point forward, I wouldn’t do it any other way.

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It just makes it SO easy. I haven’t had to pull even one weed of course, watering is a breeze, and all the plants seem to really enjoy being nestled together. Two thumbs up for square foot gardening.

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The only small battle I’ve had is with beetles on my zucchini and squash plants. By the time I started to notice the bugs and figured out what was happening, the plants quickly went downhill. I’ll probably lose the zucchini. It has yet to produce anything edible.

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But I caught the yellow squash in time and we’ve been enjoying them grilled, in smoothies, egg scrambles, and salads.

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We’ve already gone through three plantings of spinach and two waves of different types of lettuce.

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One wave of beets and carrots. The kale is abundant and I love how it just continues to grow as I snip.

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I planted more beets and carrots yesterday and another wave of snap peas in hopes that we’ll continue to have great weather and I’ll have a vegetable crop well into late October.

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I planted all heirloom tomatoes and they are growing like crazy! After a small issue with blossom rot I added organic bone meal to the soil and now all is well.

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The Sunsugar tomatoes were the first to begin to ripen about a week ago.

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Very sweet and wonderful in our salads.

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The other tomato plants are just now beginning to ripen. Fingers crossed they won’t all ripen at once or we’ll be up to our ears.

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I’ve already dried several batches of herbs.

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Not wanting to let carrot tops and beet greens go to waste, I also dried those along with kale, swiss chard, and spinach.

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Simple to do and an easy way to add super nutrients to almost anything. In fact, it dawned on me that I could make my own Super Greens powder to add to smoothies, soups, stews, or even baked goods. You probably already know that super green powders sold online and in stores are quite pricey for the good ones. Mine is about as inexpensive as you can get. The price of a packet of seeds basically.

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All I did was dehydrate the greens I wanted in my powder, put them in a baggie to crush them, and then whiz them up in the Nutribullet.

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Such a gorgeous, healthy, color.

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Incredibly easy and inexpensive. A 1/4 cup of dried powder holds the contents and nutrients of at least 12-16 cups of fresh greens. A tiny bit goes a long way.

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Easy gardening, easy dehydrating… high yield happiness.

The glory of gardening: hands in the dirt, head in the sun, heart with nature. To nurture a garden is to feed not just on the body, but the soul.

~Alfred Austin

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Independence Day & Grain Free Double Chocolate Raspberry Cupcakes

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Ahhhh…summer. How do I love thee? Let me count the ways.

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After having an unusually sunny and warm spring, we’ve been blessed with a sunny and hot summer. The sunlight, the heat, the patio and gardening time…cupcakes and barbecues… It fills my soul.

Homemade coconut sugar powdered sugar.

Homemade coconut sugar powdered sugar.

I cringe when I hear people complain about it. Don’t they remember our long, long, gray winter just a few short months ago here in the Northwest? I want to yell, “bite your tongue!” God forbid we get stuck with a terrible summer that sneaks its way into 6 months of winter.

We need to appreciate every second of it.

I try to absorb as much sunlight and heat as possible to prepare for the long winter ahead, skin cancer be damned.

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 In fact, I read an Australian study that stated that people who cover themselves with chemical laden sunscreen and spend less time in the sun are actually more likely to get skin cancer than those of us who bask in gorgeous rays. The key is to get just enough, not too much.

We celebrated a quiet Independence Day a couple of weeks ago. I made a big batch of Double Chocolate Raspberry Filled Cupcakes…grain free and dairy free of course! And, some fantastic roasted red potato fries, broccoli and veggie slaw, and burgers topped with sautéed mushrooms and onions.

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I splurged and allowed myself potatoes and an Udi’s gluten-free bun. My body doesn’t like those things on a regular basis, but once in a blue moon, it’s a real treat.

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Broccoli slaw and diced veggies. Toss with dressing of olive oil mayo, apple cider vinegar, fresh herbs, coconut sugar, salt, and pepper.

Broccoli slaw and diced veggies. Toss with dressing of olive oil mayo, apple cider vinegar, fresh herbs, coconut sugar, salt, and pepper.

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This year’s Independence Day was not quite the same party we had in New Hampshire last year, where it’s legal to set off any kind of firework anywhere that your heart desires.

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Personal fireworks are illegal in Washington.

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There are three public firework shows to choose from that are close to us, but wanting to avoid the thousands of people who attend, we opted for a nice relaxing 4th of July dinner and evening at home. No crowds, no traffic.

And it was worth every bite.

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Double Chocolate Raspberry Cupcakes

*This recipe is adapted from Satisfying Eats

Preheat oven to 350°

1 Cup of Organic Coconut Flour

3/4 Cup of Organic Unsweetened Cocoa Powder

1 1/2 Cups of Coconut Sugar

2 teaspoons of Double Acting Baking Powder

2 teaspoons of Baking Soda

1/8 teaspoon of Sea Salt

8 Organic Eggs

1/2 Cup of Earth Balance Soy Free Dairy Free Butter

3 Tablespoons of Pure Vanilla Extract

1 Cup + 1/2 Cup of Organic Full Fat Coconut Milk

1/2 Cup of Strong Brewed Decaf Coffee

1/4 Cup of Dairy Free Chocolate Chips or Chopped Dairy Free Dark Chocolate

Add the dry ingredients to a mixing bowl and whisk together. Add the eggs, butter, vanilla, coffee, and 1 Cup of the coconut milk. Mix on medium to blend well, scraping down sides. Let the batter rest while you’re getting the cupcake tins ready. Add the 1/2 Cup of coconut milk and mix on medium just until combined.

Spray each of the cupcake liners lightly with non-stick spray and fill each 3/4 of the way full. Bake for 22 minutes. Cool completely before frosting.

Chocolate Buttercream Frosting

3/4 Cup Dairy Free Butter

3 1/2 Cups Powdered Sugar (I use homemade coconut sugar powdered sugar)

1/2 Cup Cocoa Powder

1/2 teaspoon Kosher Salt

1 1/2 teaspoons Pure Almond Extract

3-4 Tablespoons of Full Fat Coconut Milk

About 1 1/2 teaspoons Instant Coffee Granules

Pour the coconut milk in a measuring cup and add the instant coffee granules, stir to combine. Set aside and allow the coffee granules dissolve.

Cream the butter in a mixer until it is light and fluffy, scraping down sides once or twice. Add the powdered sugar, cocoa powder, salt, and almond extract. Mix on lowest setting (so you don’t end up with a cloud of powdered sugar and cocoa powder over your whole kitchen) until mixture starts to come together.

 With the mixture on medium, slowly add the coconut milk coffee mixture, 1 Tablespoon at a time (keeping an eye on the consistency…not too soft!) scraping down the bowl once or twice in between. Once all of the coconut milk has been added, beat on medium for 3 minutes.

Simple Roasted Vegetable Lunch

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According to Dr. Terry Wahls who healed her Progressive MS with a nutrient dense diet that she specifically designed for her mitochondria and her brain, we should be eating 6-9 cups of leafy greens and colorful vegetables per day. Per DAY. The largest part of our diet should be vegetables. Many people don’t eat 6-9 servings of vegetables in a week.

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In fact, here’s a visual of what most American’s yearly diets look like. And don’t let the vegetable category fool you. The most highly consumed vegetables among most Americans are corn and potatoes, which are actually considered a starch, not a vegetable.

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Dr. Wahls was diagnosed with MS in 2000, by 2003 she was at stage 2 on heavy duty drugs including chemotherapy to fight the MS. The medications and therapy didn’t help and she continued to get worse. Slowly, each night after seeing patients all day, she began to research and read everything she could get her hands on that involved MS. She started researching vitamins and nutrients that were important to the brain and overall health and began integrating them into her diet. Then, in 2007 she discovered functional medicine and redesigned her diet. She used the knowledge she had from medical school, what she had learned in medical literature, through functional medicine, and through her research of nutrients to design a specific diet where she could get the majority of the nutrients necessary for healing through food. This diet is now called the Wahls Protocol. She was in a reclining wheelchair and headed for a life in bed when she started that diet in 2007. Within one year, she was able to walk through the hospital where she was a physician without a cane, and even complete an 18 mile bicycle tour.

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Why do we need such a nutrient dense diet? Why can’t we just pop a few vitamins and continue on with unhealthy eating or eating like “normal”? Well, let’s talk about our mitochondria.  According to Harvard Medical School, “In some way, just about every cellular process is linked to mitochondria. Malfunctioning mitochondria have been implicated in neurodegenerative diseases, heart disease, diabetes, cancer and even resistance to radiation therapy. There’s also a set of rare, inborn metabolic diseases that stem from genetic changes that alter the function of mitochondrial proteins.”

Your mitochondria need a certain type and a certain amount of nutrients to function properly. If your mitochondria isn’t healthy and being fed what it needs to perform its job, then you aren’t healthy either. The mitochondria in your cells manage the energy supply for your cells. Dr. Wahls chooses to get the majority of her nutrients directly from the food she eats. She feels that although we know some things about the benefits of fruits and vegetables to our bodies, we don’t know about all of the benefits we’re getting from eating whole foods. Her theory was why take a supplement with one nutrient or a synthetic form, rather than eat the actual food and get all of the nutrients naturally?

The roasted ginger slices are delicious!

The roasted ginger slices are delicious!

If you haven’t read Dr. Wahls book, I would highly recommend it. Not only is her story quite amazing, it’s inspiring and you’ll learn valuable information about how to feed your body well and heal it naturally.

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 I have a few different ways I try to integrate as many vegetables as possible into my diet. My favorite routes are via smoothies, salads, and large batches of roasting. All are extremely simple and an excellent way to get multiple servings of vegetables in one meal. I also saute a lot of vegetables for our meals. If we’re eating something that can have a vegetable added, I add it. We eat vegetables with every lunch and every dinner and the majority of our breakfasts. If you’re new to eating large quantities of vegetables, I would start with 1-2 cups a day via salad. Then the next week add a cup and so on until you are able to consume 6-9 cups a day with no intestinal issues. Your body will adapt very quickly. Make big salads and trays of roasted vegetables to keep in the fridge for easy snacking. Keep fresh sliced carrots, celery, broccoli and other vegetables you like in small batches in baggies so they’re easy to grab on the go. 6-9 cups of vegetables may sound like a lot, but over time it will become habit and your body will crave them. In fact, you’ll find yourself on many days easily eating that amount without even a thought about it.

Veggie Power!

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Simple Roasted Vegetable Lunch

Organic Red Cabbage

Organic Carrots, unpeeled

Organic Cauliflower

Organic Beets

Organic Garlic Cloves, smashed and peeled

Organic Ginger, peeled and sliced

Organic Olive Oil

Sea Salt

Preheat the oven to 400 degrees.

The quantity will depend on how many people you’re serving. But know that if this is my entire lunch meal, I can eat at least 1/3 of a baking sheet of roasted veggies! So if you have people with a big appetite for veggies, it’s always better to make more than you think you’ll need. They refrigerate and re-heat nicely and are also good cold.

Slice vegetables so that they are all relatively the same size. Cover a baking sheet with parchment. Load with the veggies, ginger, and garlic cloves. Drizzle with a generous amount of olive oil and sea salt and toss.

Roast for about 30-40 minutes until aldente and fork tender, stirring once . Don’t cook them too much!

Pina Colada Ice Cream

4 Comments

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I’m still on that ice cream kick.

It’s hard not to be when it is so easy to make!

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You only need a few ingredients, and the options are endless.

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Have you tried the Dang Toasted Coconut Chips?

They are delicious! Just coconut, coconut sugar, and sea salt. Gluten free, non GMO, and vegan. They are a perfect little sweet snack or you can put them on top of ice cream, brownies, cake…anything you like really.

(photo courtesy of Dang.com)

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They went perfectly with the pineapple and rum flavor in the ice cream.

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Pina Colada Ice Cream

3 Cups of Organic Non-BPA Full Fat Coconut Milk

2/3 Cups of Organic Coconut Sugar

1Vanilla Bean, Split down the length and scraped

8 Organic Egg Yolks

2 Cups of Fresh Organic Pineapple, peeled and cored

1/4 Cup of Small Pineapple Chunks

Juice of 2 Key Limes (Or about 2 Tablespoons of Lime Juice)

5 Tablespoons of Dark Rum (Or Rum Extract but you would only need probably 1/2 teaspoon)

Dang Toasted Coconut Chips (Or, toasted coconut flakes)

In a blender, add the 2 Cups of fresh pineapple, the key lime juice, and the rum. Blend until smooth, set aside.

In a medium saucepan add the coconut milk, sugar, vanilla bean and scrapings, and the egg yolks. Heat on medium stirring constantly until it comes to a tiny bit of a simmer and the liquid coats the back of a spoon. About 20 minutes or so. You should be able to run your finger down the back of the spoon and it will leave a line. Fish out the vanilla beans with a slotted spoon or large fork and discard. Add the pineapple puree and stir. Stir in the 1/4 Cup of pineapple chunks.

Pour the liquid into a heat proof container and allow to cool on the counter for 30 minutes. Then, cover with plastic wrap and refrigerate until completely chilled, 4-8 hours. It can also be left over night.

Pour the chilled liquid into your ice cream maker and follow the manufacturers directions. Serve as soft serve or scoop into a freezer proof container and allow to set in the freezer at least 3 hours before serving. When ready to serve, allow it to sit out on the counter with the lid off for 15-20 minutes before serving with an ice cream scoop. This helps it to defrost, allowing for a creamy consistency, avoiding the ice crystal texture that coconut milk ice cream sometimes has.

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Vanilla Bean Nectarine Ice Cream

5 Comments

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I’m on an ice cream making kick.

A couple of years ago I bought the ice cream maker attachment for my KitchenAid Mixer. It makes ice cream making an absolute breeze.

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The ice cream making bowl goes in the freezer for several hours. I usually put mine in a day ahead. Then, you make your ice cream base, chill it, and attach the bowl and paddle to your mixer.

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Pour the chilled ice cream base into the frozen bowl and let it churn on low for about 20 minutes.

It’s as easy as that.

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Vanilla Bean Nectarine Ice Cream

3 Cups of Organic Non-BPA Full Fat Coconut Milk

2/3 Cups of Organic Coconut Sugar

3 Vanilla Beans, Split down the length and scraped

6 Organic Egg Yolks

1/4 teaspoon of Ground Cinnamon

5 VERY Ripe Organic Nectarines, 3 sliced with peels, 2 pureed with peels

In a medium saucepan add the coconut milk, sugar, vanilla beans and scrapings, cinnamon, sliced nectarines, and the egg yolks. Heat on medium stirring constantly until it comes to a tiny bit of a simmer and the liquid coats the back of a spoon. About 20 minutes or so. You should be able to run your finger down the back of the spoon and it will leave a line. Fish out the vanilla beans with a slotted spoon or large fork and discard. Add the pureed nectarines and stir.

Pour the liquid into a heat proof container and allow to cool on the counter for 30 minutes. Then, cover with plastic wrap and refrigerate until completely chilled, 4-8 hours. It can also be left over night.

Pour the chilled liquid into your ice cream maker and follow the manufacturers directions. Serve as soft serve or scoop into a freezer proof container and allow to set in the freezer at least 3 hours before serving. When ready to serve, allow it to sit out on the counter with the lid off for 15-20 minutes before serving with an ice cream scoop. This helps it to defrost, allowing for a creamy consistency, avoiding the ice crystal texture that coconut milk ice cream sometimes has.