dinner, 10:15 p.m.

 

Sometimes, Mom Life looks like this. At 10:15 p.m. When family activities are many, and much is packed into one evening, you get going and don’t feed yourself well, nor at a reasonable hour. Everyone else eats, albeit at different times, (and your husband asks, “You’re going to feed yourself too, right?”) But, you get going with drop offs and pick ups, errands to the likes of Target, grocery shopping, book reading, goodnight hugs & prayers. Feeding the fish. And this — a bowl of boxed, gluten free mac n’ cheese — sounds pretty much perfect on this late summer evening. I mean, it may be boxed, but it’s fresh. It’s not warmed up leftover mac n’ cheese; I made it just now. That has to count for something, right?

summer morning

Summer mornings don’t get much more lovely than this. Well, by my estimation. It’s bright, sunny…the air is warm and getting warmer, but there is an incredible cool breeze. I appreciate cool breezes — warm ones make me dizzy. My children are chasing each other, laughing, through sun-filtered grass. And I am drinking the loveliest Moonlight Jasmine tea that tastes just like the scent of the fields of my childhood summers.

Not every hour in my day will be like this. Soon there will be sibling squabbles, dishes, decluttering, and more laundry. But for now, I will enjoy the summer bliss. Here I go….

mint chip ice cream

5.24.16

 

I have a recipe to share today. Having finally concocted a mint chip ice cream recipe that I LOVE, the end of May seems a fitting time pass it along. It is free of dairy, refined sugar, corn, and gluten. Hope you enjoy it! Into summer we go!


 

Mint Chocolate Chip Ice Cream

1 can (13.5 oz) full-fat coconut milk

1 cup cashew milk (or other nut milk of choice)

4 egg yolks

10 medjool dates, pitted

2 tsp pure vanilla extract

1 and a 1/2  tsp peppermint extract

1 Tbsp gelatin

1/4 cup Enjoy Life mini chocolate chips

Place your pitted dates into a small bowl and cover them with very warm water. Pour coconut milk into a high speed blender container. Add egg yolks. Blend on lowest speed for 10-15 seconds. Your objective is to blend the cream back into the milk, as well as mix in the yolks; you do not want to overblend the egg. Once combined, pour the mixture into a medium saucepan. Heat on medium-low for 4 to 5 minutes, whisking gently, but constantly. This process will temper your eggs; you do not, however, want your eggs to scramble. After tempering, pour the mixture back into your blender container. Return to the bowl of dates and drain & discard the water. To the egg and coconut milk mixture add the cashew milk, softened dates, and vanilla and peppermint extracts. Blend on medium/high for a minute, or until the dates have been incorporated and the mixture is smooth. Chill this mixture in refrigerator for approximately two hours (it should be cold!) Return the blender to its stand. In a small bowl, pour 1/4 cup boiling water. Mix in 1 Tbsp gelatin powder, stirring very well to dissolve. Add the gelatin liquid to your chilled mixture, and blend for 30 seconds on medium. Your ice cream base is now ready! Pour into your 2-quart ice cream maker and process according to the manufacturer’s instructions. Just before removing the ice cream at the end of t’s processing cycle, pour the chocolate chips into the cylinder to mix in. Eat right away or freeze until hardened.

As always, my gentle reminder: The recipes on this blog are my own. Should you choose to use them or lightly adapt them in a post on your own website, please do me the courtesy of linking back to my original recipe on this page. The photos, as well, are mine and copyrighted as such. Thank you for respecting and honoring my work.