Raspberry Ice Cream
I faced a forthcoming dinner party that I was giving with some trepidation. I had planned to make a piquant salad with shredded fennel, apple and red onion to start with, followed by vegetable burgers with a tahini-tamari sauce and a generous salad, and a raspberry ice-cream to finish.
For decades I have followed the same dietary advice that I recommend for my clients.This means that all the food was organic, raw, and low in starch, sugar and processed fats. I knew that three of the guests (and myself!) would be delighted with the menu. But two of the guests were dedicated junk-food carnivores. I usually try to accommodate such guests by cooking (not something I do very often or very well) fish or chicken and serving that with cooked vegetables and a side salad. But in this instance, I knew that three of the guests would not enjoy that, and further, I did want to ‘guide’ the junk-food carnivores to some other possibilities.
The menu was all raw. The vegetable burgers were made from a variety of nuts, seeds and herbs plus a generous amount of vegetables, including the carrot pulp that was the by-product from making carrot juice. They were prepared and held in the dehydrator at 4oC for a few hours. They would be ready on time and could be served warm. What would the carnivores think?
The meal proceeded. To my delight the carnivores thoroughly enjoyed the burgers and commented that they had expected that they would not enjoy the food at all, expecting only what they disparagingly called ‘rabbit food.’ The three who were careful with their diet looked askance at the raspberry ice-cream until I explained how I made it. At the end of the evening, my guests requested that I keep the raspberry ice-cream on the menu for the next time I invited them over.
This, as are all my recipes, very simple to make. I advise almost all of my clients to make a protein-oil blend and to include it several times in their diet, under different guises. There are many reasons for this – see a future Naturopathic Note. This involves blending 3 parts of plain organic yoghurt, preferably made from sheep or goats’ milk, with 1 part of organic flaxseed oil. Blend it for a full minute, then store it in the refrigerator.
1 cup of the protein-oil mix, 1 cup of ice cubes, 1 cup of frozen raspberries (or any other type of organic berries). Put all of these ingredients into a high-powered blender and blend until smooth. You will need to be able to keep pushing the mixture onto the blades of the blender. A Vitamix type of blender is ideal, but others can do the job. And that’s it. Serve immediately – suitably garnished.
This ice-cream melts slowly, but do not be tempted to make it before the start of the meal. It will not last. Do it when you take the dishes from the main course into the kitchen. Unless your guests are horrified by the healthy food they have just eaten, they will barely notice your absence, and if they do, all will be forgiven when they taste the ice-cream.
‘Food for Life’
Over the past couple of decades, I have developed many organic, raw, low-starch, low-sugar recipes. These are added, from time to time, to a growing version of my ‘Food for Life’ recipe book and food guide that is available from our office. It started with the aim of helping my clients to transition from their unhealthy diet, one that was rarely conducive to support them in their efforts to reduce their risk of cancer or its development, to one that supported their aim of eating more healthily and according to their needs.
As my guests left, I heard one carnivore say to the other that they had not expected such good food and that perhaps they could try some of the other recipes. I live in hope.