What child doesn’t like ice cream but more so,  what woman doesn’t like ice cream?  

When I created this I had no idea if it would work or not and as I poured the mix it into the ice cream machine I anxiously watched and waited for it to turn into something slushy and mushy that resembled ice cream.  In my mind I was saying “please, please" and when it did I smiled.  But that was only half the challenge achieved.  The boys made up the other half. 

 That night after dinner I pulled out the little trays of unbeknownst goodness and their eyes lit up.  “Me, me please!" they said,  before they argued over which bowl was which.   As I placed their serve in front of them I awaited the “what’s this?” but they kept eating and eating.  I was surprised because there is a difference in texture than your cream and milk based ice cream but essentially the flavour is quite similar.  Made from fresh macadamia nuts I picked up at the Farmers Market on the weekend this is certainly something you could play with to achieve different flavour combinations and it was super quick in comparison to my usual ice cream making.  With a big lick of the spoon, enjoy!

 Raw Cacao Macadamia Nut Ice Cream
Makes approximately 2 cups
Serves 4 - 6

1 cup macadamia nuts
1 cup filtered water
8 fresh dates, pitted
2 Tbs cacao powder

Place all the ingredients in a blender and whiz until smooth
Then prepare as per your ice cream machine instructions

P.S - It took approximately 10 - 15 mins before things started to happen in my machine.  If you don’t have an ice cream maker then check out this post for making ice cream without one. 

Added some fat as a  nutrient carriage and for a little bit extra.  Fresh out of the shell - a delightful Farmers Market buy.

 Attacked the morning grumbles with some local yellow paw paw.

I couldn’t resist this freshly baked seeded sourdough rye baguette made by a local German Baker. Fresh out of the oven it smelled soooooooo good and just quietly tasted good as well.   Whipped up some coriander and avocado ricotta, frizzled up some mushrooms, seasoned and devoured.

Coriander and Avocado Ricotta

Serves 2

1/4 cup ricotta

juice 1/2 lime

1 clove garlic

1/4 cup coriander leaves

1/2 tsp apple cider vinegar

1/4 large avocado

sea salt to season

Place in a handheld blender an whiz until combined.

*Don’t have a blender or can’t be bothered - then chop the coriander nice and fine and hand mix all the ingredients together until well combined)

 My eyes were drawn to this in the fridge - so took a dive and nibbled on some raw chocolate mildly sweetened with coconut and dried white mulberries.  It grows on you if you aren’t use to not so sweet chocolate!!!

Raw Coconut and White Mulberry Chocolate

1/2 cup cacao butter

3/4 cup cacao powder

1/4 cup desiccated coconut

1 Tbs palm sugar

3 drops peppermint essential oil

1/3 cup dried white mulberries ( could use whatever you like here)

See this post for another easy raw choc recipe

Prepare a baking tray lined with baking paper (make sure you can get it into your freezer)

Very gently melt the cacao butter over a low heat until melted

Add in cacao powder, coconut, palm sugar and peppermint

Mix well to combine

Pour into lined baking tray and spread out with a spatula making it as thin or thick as you desire

Place in the freezer to set roughly 15 mins

Break into small pieces and store in an airtight container in fridge

Roasted Baby Carrots with Guacamole ( 1/2 avocado with a squeeze of lime, pinch of salt and pepper), Chopped Sundried Tomatoes and some Chilli Fetta by Judy at my local Farmers Markets.

And that completes another day of foodie delight!  I