Today I've got two tasty dessert recipes to share, both of which have the added benefit of the medicial chaga mushroom (although it's optional). I did a post on chaga last year and included a Chaga Maple Frosty recipe in addition to mentioning some of it's benefits. I'm fortunate to live in an area where chaga grows in abundance all year around.
I made this ice cream last week, since a friend was over for dinner and I wanted to do a little something special. What to do with a few young coconuts, some ripe mushy persimmons, fresh ginger, and a bunch of soaked irish moss?! Here's what I came up with. It would also be great with a chocolate sauce, or orange segments in place in place of the persimmon jelly.
Cinnamon Coconut Ice Cream with Orange Ginger Crunch and Persimmon Jelly
Cinnamon Ice Cream
2 1/2 cups coconut water
1 1/2 cups young coconut pulp
1/4 cup chaga irish moss gel*
3-4 tablespoons coconut nectar or yacon syrup
8 drops stevia
1 1/2 tablespoons pure vanilla extract
2 teaspoons ground cinnamon
1 teaspoon mesquite
1/4 teaspoon freshly ground nutmeg
3 tablespoons melted coconut oil
Blend all but the coconut oil until smooth and creamy.
Add the oil and blend to incorporate.
Chill the mixture in the fridge, about 4-6 hours, or up to over night.
Process the liquid mixture through an ice cream maker according to the manufacturers instructions.
Orange Ginger Crunch
1/2 cup coconut shreds
3 tablespoons chopped macadamia nuts
3 drops orange essential oil
1 teaspoon fresh minced ginger
1 teaspoon orange zest
2 drops stevia
2 teaspoons coconut nectar
Pinch of himalayan salt
1 1/2 tablespoons melted coconut oil
Toss all ingredients together, adding the oil last.
Spread the mixture out on a plate and chill in the fridge or freezer until it firms up.
Break up the chunks.
Serve over the ice cream
2 ripe persimmons
Remove the pulp from the persimmons.
*Irish Moss Gel
3/4 cup chaga tea, reishi tea or water
2 oz soaked irish moss
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 the tea or water until it warms up and turns into a gel.
Chill the gel in the fridge for 5-7 days, or use immediately.
Fluffy Cinnamon Chaga Mousse
Here's a soft-silky-puffy-fluffy mousse with medicinal chaga which is low glycemic, and nut-free! I wish I had a picture to go with this recipe to tantalize you because it's insanely delicious. Unfortunately it all gotten eaten before I had the chance to do so. No worries if you don't have chaga tea (come on up and harvest all you want for free). You can use reishi or other medicinal tea to make your irish moss gel, or simply use water. Top with coconut flakes and cacao nibs, or whatever else you like.
3/4 cup packed young coconut pulp
3/4 cup chaga moss gel*
5 tablespoons coconut water
5 drops stevia
3 tablespoons coconut nectar
1 tablespoon yacon syrup
1 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
1/4 cup melted coconut oil
Pinch of salt
Blend all but the coconut oil, until smooth.
Add the oil and blend again briefly.
Chunks of freshly harvested chaga. To make tea, simply chop dried chaga (I dry mine by the fireplace) into small chunks, cutting away the black part. Boil and then simmer in water for a few hours. The chaga can be used many times, until the water doesn't turn color anymore.
Happy Holidays everyone!