Sunday, November 21, 2010

Vanilla, Mint, Pumpkin, and Coconut...???


I've decided that it's time for a few recipes. I've been sitting on these for a while now. In fact, I made the pudding in the summer, as you'll see by the green plants in the background of the picture - the ground is now covered in snow. The second recipe is a wintery ice cream. It's very different from the ice creams I'm used to making, and more in keeping in line with my latest dietary needs. In both cases I've used young coconut as a base. I love its versatility!

Mint and vanilla are one of my favorite flavor combinations. They don't necessarily appear to be a match, but there is just something about these ingredients that works well together. It's my favorite moonie pie flavor too - you'll see that the mint filling is actually filled with both vanilla and mint.


Speaking of moonie pies, a funny thing happened today. Philip is in England right now and while he was dining at Saf Restaurant, he saw a moonie pie on their dessert menu (he even snapped a pic of it written on the menu, for me, hehe). He never tried it or saw the actual dessert, but we found it interesting. I'll take it as a compliment.

This recipe is fairly low glycemic, with coconut and stevia as the sweeteners. I like to use both fresh mint and it's essential oil to balance the flavors and make them come to life. If you don't have the essential oil use a natural extract, but the oil is superior in quality and taste. Like the mint, I use two kinds of vanilla (the seeds of the fresh bean, and a natural extract) to achieve a more multi dimensional taste.


Vanilly Mint Pudding

Ingredients

1 cup packed young coconut pulp
1/2 cup packed fresh mint leaves
1/2 cup coconut water
1/4 cup irish moss gel*
Seeds of 1 vanilla bean
2 tablespoons coconut nectar
5 drops stevia
1 teaspoon pure vanilla extract
Pinch of salt
2-4 drops peppermint essential oil (or mint extract, to taste)
2 tablespoons melted coconut oil

Blend all but the coconut oil, until smooth.
Add the oil and blend to incorporate.
Chill the pudding for a few hours before eating.

*Irish Moss Gel

2 oz soaked irish moss
1 cup water

Rinse a handful of irish moss in cold water until any bits of debris have been removed. Keep rinsing until the water runs clear.
Allow the moss to soak in cold water for 6-12 hours.
Chop the moss and blend it with water until it warms up and turns into a gel.
Chill the gel in the fridge for 5-7 days, or use immediately.

For other irish moss recipes check out the following:


Pumpkin Ginger Sherbet


Like I said above, this is much different from the cashew based and very sweet ice creams that I'm accustomed to making. I decided to use fresh cooked creamy pumpkin in place of the nuts and coconut oil. As a result it's not quite as creamy, since it has a much lower fat content, but it's a good option if you want to try something different and are pulling away from nuts like I am. I think this could work as a good base to play around with, perhaps adding some coconut oil to raise the creamy, fatty factor. It works well as a pudding too, using a bit less liquid and allowing the mixture to chill and thicken slightly. 

I was fortunate enough to have some fresh pumpkins given to me from a friend's garden, so I baked them up for this recipe (and for my pumpkin mousse pie which I hope you'll try because it's soooo delish, especially with the coconut whipped cream). If you don't have the time to bake your own pumpkins, try the canned kind.

I enjoyed it topped with coconut flakes and goji berries! 


Ingredients

1 1/2 cups packed cooked pumpkin
1 cup packed young coconut pulp
2 1/2 cups coconut water
1/3 cup + 1 tablespoon irish moss gel*
6 tablespoons coconut nectar
6 drops stevia
1 1/2 tablespoons fresh minced ginger 
1 tablespoon pure vanilla extract
1/4 teaspoon ground cinnamon
Pinch of salt

Blend all ingredients until completely smooth and creamy.
Chill the mixture for a few hours.
Process through an ice cream maker according to the manufacturers instructions.

Wishing you a wonderful Sunday from my winter wonderland! 

11 comments:

sarah said...

Very happy to see you are sharing some less "nutty" recipes:) I've been eating less nuts and only having desserts once in awhile, saving nut usage for "raw sour cream" and things like that.

Keep up the great work! Very creative recipes!

Mel said...

Oh I am jealous of Phillip I live in England and havent made it to the resturant yet! I guess thats me being lazy.

I love the look of your new recipes I dont eat a lot of nuts anyway so I like alternatives.

Lauren said...

Looks delicious, I am a little intimidated by Irish moss! :) Pumpkin ice cream sounds perfect for Thanksgiving!

kelli said...

sooo pretty and yummy. hope you're well! xoxoxo

guavablossom said...

That's so funny about the moonie pies at Saf - I was there in July, but I must have just missed it - would have been great to try the Saf moonie! :)

Ela said...

I was just in England too! I posted a review of Saf just recently (just tried one little thing from their smaller location in the Whole Foods food court in Kensington). Congrats on your buzz spreading!

I adore vanilla-mint also. Love the sound of both those recipes. No young cocos up here in Alaska but I think I could sub something out. And I _have_ to try irish moss sometime soon. Meanwhile, I imagine that chia might work too?

love
Ela

Carol said...

I really, really, really love all the recipes and the gorgeous photos. I can just look at them all day and still feel "full." I suppose the folks at SAF thought no one would notice. Oops. Did Philip say anything? Maybe your recipes used there. Glad you are always sharing hun. Love ya!

Lisa is Raw on $10 a Day (or less!) said...

The pumpkin ice cream looks wonderful!

Pure2raw twins said...

YUM!

We love anything with mint!

The pumpkin ice cream sounds wonderful!

Isn't irish moss the best thing?? We love it!
~Michelle

Lovingraw said...

Thats it, I'm coming over!

ginger gina said...

Mmmm! I like ginger and I also like pumpkin but I never thought about combining the flavors..this will be interesting :)