Monthly Archives: May 2016

Desserts

Coconut Basil Ice Cream with Strawberry Sauce

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Coconut Basil Ice Cream with Strawberry Sauce - Healing and Eating

If you love strawberries, then you will love this coconut basil ice cream with strawberry sauce. It’s paleo friendly and naturally sweetened with honey. With strawberries now in season, this guilt-free dessert is especially good. I’ve also eaten it without the strawberry sauce and just added some chopped strawberries on top instead. But honestly, a freshly made strawberry sauce makes every dessert taste better, and my husband (who is also my official taste tester) agreed.

I’m really happy with the way this dessert came out, and the ingredients are so healthy you could even eat this for breakfast. Which I just did 🙂 In all seriousness, this recipe was a tricky one that required a lot of trial and error and me eating a lot of green ice cream. My first batch did not have enough basil, but this batch has a nice subtle basil flavor that tastes amazing with strawberries. The coconut cream and avocado are mostly there for texture and color so don’t be put off by them. You also can taste a nice honey flavor, which is what I used for my sweetener, so make sure you use a really high quality honey.

Coconut Basil Ice Cream with Strawberry Sauce
 
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Serves: 8
Ingredients
  • 2½ cups of full fats coconut milk
  • 1 cup of avocado
  • ½ cup of creamy wildflower honey (for ice cream)
  • 1 cup of chopped basil
  • 3 tbsp creamy wildflower honey (for sauce)
  • juice from ½ lemon
  • 1 cup of chopped strawberries
Instructions
  1. In a high speed blender, add coconut milk, avocado, ½ cup of honey, and chopped basil. Blend until smooth.
  2. Then add mixture to ice cream maker, follow your ice cream maker instructions.
  3. Transfer mixture from ice cream maker to a large container and then freeze overnight.
  4. Chop strawberries, then transfer to a pan with 3 tbsp of honey, and the juice from ½ lemon. Cook on medium heat for 10-15 until some of the liquid is cooked off.
  5. Transfer strawberry sauce to a container and keep in fridge overnight or until sauce has cooled down and thickened up.
  6. Let ice cream sit out for 10-15 minutes so it is easier to scoop, then add strawberry sauce on top.
  7. (optional) Garnish with some extra freshly chopped strawberries.

Soups

Chicken and Avocado Soup

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Chicken and Avocado Soup - Healing and Eating

This chicken and avocado soup is a really easy variation of my normal paleo friendly chicken soup. It was actually my husband’s idea, and it looked so pretty and delicious I decided to post it for you guys. I had some leftover chicken soup in the fridge, which made it really simple to throw in some avocado, cilantro, and lime juice and have an instant dinner. It literally took me five minutes total. Shout out to all my meal preppers! This recipe is for you.

Chicken and Avocado Soup
 
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Serves: 8-10
Ingredients
  • 4 bone in skin on chicken breasts
  • 5 carrots chopped
  • ½ yellow onion
  • 1 dried bay leaf
  • 1 tbsp apple cider vinegar
  • 1 tsp chopped cilantro
  • ½ avocado chopped
  • sea salt to taste
  • fresh ground black pepper to taste
  • 2 tbsp extra virgin olive oil
  • 3 limes
Instructions
  1. Wrap baking sheet with aluminum foil for easy cleanup.
  2. Grease baking sheet with olive oil, then lightly salt and pepper chicken and bake at 350 for an hour.
  3. When chicken is finished, remove skin and bones and add to slow cooker, then shred chicken breasts and set meat aside.
  4. Add one medium sized carrot, a dried bay leaf, and half a yellow onion to slow cooker. Fill slow cooker with water.
  5. Cook chicken bone broth for 24 hours on low. Then strain broth and set broth aside.
  6. In a large pot, combine chopped carrots, chicken bone broth, and shredded chicken and bring to a simmer. Continue to cook until carrots are desired firmness, about 15-20 minutes.
  7. Taste test and see if soup needs salt. Add if necessary.
  8. Then transfer soup to serving bowls.
  9. Slice an avocado and add to serving bowls, and add the juice of half a lime to each bowl.
  10. Garnish with chopped cilantro and add some fresh ground black pepper.