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 🙂
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
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…)
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…