I can not believe that I have been blogging about raw food for 6 months.

183 different raw food recipes in 183 days!

My goal is to reach 365 different raw food recipes in 365 days and as the wintery cold of Melbourne weather approaches I am starting to crave slightly warmer foods!

But that is OK!  My Thermomix arrives tomorrow! I so am excited to start making raw soups, warm porridges and who knows what else (but never above 44 degrees celcius – I think 37 degrees in the Thermomix though!)

A whole new adventure begins!

For today though – something special – some Blueberry Lavender Ice-Cream.  The last of summer before the winter really takes hold 🙂

Ingredients:

2 cups cashews

2 cups tightly packed coconut meat

4 cups coconut water

1 Tbsp. dried edible lavender flowers (or 3 lavender sprigs)

3/4 cup agave nectar

1 cup blueberries, lightly crushed

Method:

Combine the cashews, coconut meat, agave, coconut water, 1/4 blueberries and lavender in a blender and blend until smooth.

Pour into an ice-cream maker and freeze according to the manufacturers instructions.  Add the remaining crushed blueberries during the last 10 minutes.  Serve immediately or freeze.

I must say that if you want something dreamily smooth and soothing to the soul, this ice-cream has to be it.  Creamy, light and with that dreamy relaxing lavender, you could literally melt away to another place eating it!

After a meal, a small 1 scoop serving of this ice-cream would have to absolutely be the perfect accompaniment to relax you into the evening.

A perfect end to the day as I melt away thinking about my next 182 recipes!  (with my Thermomix… lol…)

Night!

Ally x

Giving credit where credit is due…

Thanks Alissa for this gorgeous recipe (as usual  I have reduced the agave quantity)…

Thanks Audrey for the selection of a perfect recipe to celebrate 6 months of raw food recipes…

Thanks Andrew for saving the day and collecting the last of the ingredients I needed…