Mint CocoChip Ice Cream

I truly love mint anything!  Mint tea, mint on potatoes, mint in smoothies and now mint in my ice cream.  And this ice cream is not only dairy free and refined sugar free….. but utterly delicious.  I concocted this recipe because my 12 year old is a mint-a-holic just like his mom. 🙂  And we were gagging for something minty and cold over the weekend.  But not only is mint uber refreshing and delicious it’s nutritious too!

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Mint is amazing at aiding in:

Skin Care and Pimples: While mint oil is a good antiseptic, mint juice (yes, the juice!) is an excellent skin cleanser. It soothes skin, and helps to cure infections and itchiness, as well as being a good way to reduce pimples.

Nausea & Headache: The very strong and refreshing fragrance of mint is a quick and effective remedy for nausea. Even just the smell of freshly crushed mint leaves or eating with mint, and your stomach issues will be alleviated.

Respiratory Disorders and Coughs: The strong fragrance of mint is very effective in clearing up congestion of the nose, throat, and lungs, which in turn relieves respiratory disorders that often result from asthma and the common cold.

Weight Loss: Mint stimulates the digestion of fat! You can chop the mint leaves and add them to any dish!

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So, dust off your blenders and grab the following which serves 2!  Or ONE if you’re greedy.

1 frozen banana

1/2 cup coconut milk

1/2 tsp. vanilla extract

1 avocado

4 drops peppermint essential oil

1/4 cup cacao nibs

1/2 cup spinach

4 mint large mint leaves

2 dates

3 ice cubes (optional)

Blend together and then fold in nibs….

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Either serve immediately or put into a container and pop in freezer for later… although once you’ve tasted it, I doubt you’ll be able to wait that long!
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Beetroot, Pear and Walnut Wrap

When I created this recipe, I did it entirely for my 14 year old who prefers to take her lunch to school since she recently proclaimed: ‘I’m Vegan!’  So school lunches at school, are rarely ever vegan…..(as much as I’d like them to be!)  I wanted to create something different for her that was also very portable too.  She does a lot of quinoa salads which is fantastic, but I wanted to surprise her with something truly different.  Being her mom, I knew she liked beetroot, wild rice, avocado, sultanas, pear and walnuts and she also likes her veggie burritos – so that’s why I incorporated a whole wheat tortilla as well.   Think of this a jam packed wrap of nutrients, vitamins and minerals.  Score, score, score.

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Let’s zoom in on Beetroot for a sec…..

These ruby red beets can definitely help you maintain a healthy lifestyle.  Research has shown that beets can help reduce blood pressure because of a gas that beets produce called nitric oxide which helps to lower blood pressure.  Hurray!  But there’s more…..

Beets are superior in antioxidants…I mean, just look at the colour! Betacyanin, the lovely pigment that gives beetroot its colour, is THE antioxidant.  And remember, antioxidants can help reduce the bad cholesterol (LDL), which in turn protect are amazing artery walls!

Pregnant or wanting to be?  Well, this beet is one of the best sources of folic acid.  And folic acid is essential to the development of the baby’s spinal cord especially during the first three months of pregnancy.  But not only are beets good for the developing baby, but they’re good for the mom-to-be as they contain iron which believe it or not is a fantastic fatigue fighter!

And for those of us worried about osteoporosis….well….beetroot contains the mineral silica which totally helps the body to utilise the calcium we consume.

Beetroot is low in calories and pretty much fat free.  Even though it has a Glycaemic Index of 64, it has an incredibly low Glycaemic Load of 2,9 which in layman’s terms means that it’s converted into sugars very slowly and in turn helps to keep our blood sugar levels at an even keel.

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And now to the creation which makes about 8 wonderful wraps.

For the Beetroot and Walnut paste:

4 – 5 cooked beetroots, roughly chopped

2 garlic cloves, crushed

small handful of coriander

small handful of parsley

50g walnuts

1 tsp. coconut oil

2 tsp. apple cider vinegar

himalayan pink salt, to taste

Literally throw everything into your blender or food processor to create your amazing paste.  Transfer to a bowl for later.

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For the Wild Rice Filling:  (Also, you will need 8 whole wheat tortillas!)

200g wild rice

1 tsp. caraway seeds

finely grated zest and juice of 1 lime

75g sultanas

100g toasted, flaked almonds

4 large romain lettuce leaves (torn in half)

2 avocados

3 small pears, grated

pink salt, to taste

Bring app. 500 ml of water to a boil and add in the wild rice, caraway seeds and salt.  Simmer for about 15-20 minutes until tender and all of the liquid is absorbed.  Allow to cool.  Once cooled, add the lime zest and juice, sultanas and almonds – stir in well to combine!

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To Assemble:

Scoop 2 Tablespoons of the beetroot and walnut filling in the middle of each tortilla and cover with one of the torn romaine lettuce leaves.  On top of the lettuce leaf, place a couple of heaped spoonfuls of the wild rice filling.  Finish off with a couple slices of avocado and grated pear.

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Fold the top and bottom edges over the filling and roll the entire tortilla from left to right to wrap it all up.  Yum, Yum, Yum – you are Done, Done, Done!

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Rose Chocolate Truffles

Let’s face it, the reality is that 3 out of my 4 kids are boys.  And boys are like dogs: they need to be walked at least three times a day!  2 of my boys are WAY into their sports – from rugby to football to cricket and then there’s our frosting on the cake, Nestor, who is 6 and the baby of the family.  When asked what he wants to be when he’s older…. he proudly replies:  ‘David Attenborough.’  So, in order to keep up with these active sportsmen and an explorer-to-be, I’ve got to fuel them with some REAL energy, some REAL foods, some NON-chemical, NON-pacakged, NON-processed foods.  So the gist of the recipe was created for my boys…. but then I do have ONE girl and I needed to include something a bit girlie, right?  And that’s where the Rose Water came in and so in all fairness, these power truffles are 3/4 boys and 1/4 girl.  I think I managed to please everyone in the family with this one……. now that’s a first!

ImageGrab yourself these cool ingredients: For 16 truffles (4 for each child if you have 4 kids!)

20 dates, de-stoned

2 Tbsp. coconut butter or oil

2 Tbsp. cacao powder

3/4 tsp. carob powder

2 tsp. lucuma

2 Tbsp. chia seeds

and the final ingredient:  1 tsp. rose water (so amazing)

You will also need Goji Berry powder, Blueberry powder and ground almonds for dusting.  The flowers in the photos are optional, but highly recommended if you have a girl!

ImageTake all ingredients and either blend in your high speed blender or simply just use your food processor to create a gorgeous paste.  Scrape out as much paste as you can into a bowl and use about a heaped teaspoon per truffle – roll in your hands to create a lovely, round ball.

ImageNext, roll those amazing truffles in some goji berry powder, blueberry powder or ground almonds.

ImageAnd Voila!  Takes no time at all to appease everyone in the family, including yourself!  If you’re having a dinner party, these are great incredibly healthy ‘after-dinner’ treats with some fresh mint tea!  These deliciOSO treats have NO refined sugar.  I used my favourite sugar replacement…. Dates…. instead.  Here are my FOUR top facts about amazing dates.

  1. Dates are free from cholesterol and contain very low fat and are also rich in vitamins and minerals.
  1. They are a rich source of protein, dietary fiber and rich in vitamin B1, B2, B3 and B5 along with vitamin A1 and C.
  1. Dates help improve the digestive system as it contains soluble and insoluble fibers and different kinds of amino acids.
  1. Dates are great energy boosters as they contain natural sugars like glucose, sucrose and fructose.

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