Dairy FREE, Gluten FREE, Sugar FREE Coconut Ice Cream

You CAN enjoy ice cream on your Maximized Living Nutrition Plan.  As requested by Megan from Chippewa Falls, Wisconsin, here is an easy, simple recipe for delicious Coconut Ice Cream.  No more spending $6 on a pint of Coconut Bliss!  :)  Now, as a wedding gift we received an old fashioned crank ice cream maker from Dave's parents, so I'm not sure if the directions differ with an electric one.  Just make sure the freezer bowl is frozen.  Leave it in the freezer until you’ve got your ingredients mixed in a bowl first:

1 can  organic full fat coconut milk
1/2 c shredded unsweetened coconut
3 tsp powdered stevia OR 1/4 c honey (adds sugar)
Fresh berries for garnish

Soak dried coconut flakes in filtered water for a few hours to soften.  Drain the coconut thru strainer shaking off any excess water and mix it in a bowl with the coconut milk and stevia.  Assemble and pour into ice cream maker.  Start cranking, or if you're blessed with an automatic machine, sit back and wait for it to get ready for you.  It will should firm up in about 25 minutes. Top with berries and almonds and you've got THE best summer treat!

OPTIONAL 1:  You can also add a little raw milk for a lighter ice cream texture, I'd recommend probably around 1/2 to 1 cup.

OPTIONAL 2:  Second round, I threw some young coconut flesh into the blender with a little of the coconut water until it was smooth (used about half of a young coconut).  Added that in to the ice cream and it definitely gives it more flavor and firmer texture.  Try it if you feel up to it, but it's great with just the coconut milk, too!

Looking for more easy ice cream options?  Check out my recipe for Simple Sorbet.  More ice cream recipes to come thru the summer!

Strawberry Lime Shake

Strawberry Lime Shake

1 cup organic unsweetened almond milk
1/2 cup organic full fat coconut milk
1 cup frozen organic strawberries
1 Tbsp fresh lime juice
1 scoop grass fed/organic protein powder
1 Tbsp coconut oil (optional)
1-2 tsp lime zest (optional)

Add all ingredients into blender and blend speed until smooth.

Gluten FREE Banana Bread

A family requested this a recipe for gluten free, low sugar banana bread.  It's the favorite after school snack for this family of 5.   Now, I prefer to include a little bit of honey in my banana bread just to achieve that level of moistness, but you can of course exclude it all together and use just stevia.  And keep in mind that bananas are very high in sugar, so if you're on the Advanced Plan, I suggest using zucchini's instead to lower the GI of this bread.

Gluten FREE Banana Bread

3 c almond flour (it's cheaper to grind raw almonds into a fine powder in your food processor rather than buy almond flour/meal)
1/8 c of honey (omit if advanced)
3 tsp plain stevia powder
3 free-range eggs
3 very ripe bananas (use zucchini if Advanced)
3/4 tsp baking soda
1/2 tsp Bragg's apple cider vinegar
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla extract
1/4 tsp sea salt
Handful or two of raw nuts, carob chips or 73%+ dark chocolate chips (optional)

Smash bananas with fork or puree in a food processor.  Mix all ingredients together until smooth.  Pour in a coconut oil-greased loaf pan and bake at 350 degrees F for 50-60 minutes.  If using 3 mini loaf pans, bake for only 40 minutes.  Almond flour is loaded with good fat and is low carb, 100% gluten free!

Citrus Beet & Rhubarb Salad

We happened upon some more rhubarb from a friend this week, our lucky day!  Here's a fresh spin on using rhubarb in something other than a dessert.  :)  I was inspired to do this salad from one I had a Good Earth a while back, possibly even last spring.

This salad won't qualify for the Advanced Plan, but it's a refreshing summer salad that Core followers can enjoy.

Beet, Rhubarb, and Orange Salad
Makes 2-3 servings

4 red and/or yellow beets
Sea salt to taste 
2 Tbsp coconut oil

3 c filtered water
2 tsp powdered stevia
1 pound peeled and trimmed rhubarb stalks, cut into 1/2" slices
1/2 tsp orange zest
3 large oranges
2 Tbsp Bragg's apple cider vinegar
1 Tbsp fresh lemon juice
1 Tbsp minced shallot
2 Tbsp olive oil
3 tsp raw honey

10 fresh mint leaves, coarsely chopped

Sea salt to taste
Fresh black pepper to taste
3 c watercress sprigs (or other salad greens)
Top with raw goat cheese (optional, we didn't have any but I bet it'd be good!)

1.)  Preheat oven to 400°F. Place beets on large sheet of foil. Drizzle with 1 tablespoon coconut oil; sprinkle with sea salt.  Wrap beets in foil.  Roast beets until tender when pierced with fork, about 1 hour.  Unwrap and cool beets.  Peel, then chop into bit size pieces.

2.)  Bring 3 cups water, 3 tsp honey, and pinch of sea salt to simmer in large saucepan.  Add chopped rhubarb.  Simmer over medium heat until just tender but still intact, 1 to 2 minutes (do not overcook or rhubarb will be mushy).  Using slotted spoon, transfer rhubarb to platter and cool completely. (Beets and rhubarb can be made a day in advance!)

3.)  Grate enough peel from 1 orange to measure 1/2 teaspoon, transfer to small bowl and reserve for dressing. Segment the oranges, working over the orange zest bowl to catch juices (squeeze membranes to release juice before throwing away). Add orange segments to a separate large mixing bowl.

4.)  In the small bowl, whisk together orange zest, orange juice, apple cider vinegar, lemon juice, minced shallot, stevia, mint leaves and 2 tablespoons olive oil into bowl.  Season dressing with sea salt and pepper.

5.)  Time to plate:  Lay down a bed of watercress.  Add beet mixture on top and garnish with raw goat cheese/pine nuts/slivered almonds if desired.

Questions Answered: Cholesterol

I love when you, my supportive readers, ask me questions!  I always try to reply within a few days, depending on how much Internet time I get, but I will always get back to you!  Feel free to ask anything, as they say in school "no question is a dumb question."  I'm a strong believer that health is a constant learning process.  And I love the off the wall questions that really get ME thinking and researching, because it helps me to learn more right along with you.

Today's Questions Answered comes from a mom who lives in the U.P. of Michigan (home for me!).  This is great, love it, thought this will apply to new visitors to Healing Cuisine by Elise so I wanted to share my response with everyone:

Elise,
First let me tell you that I enjoy looking at your Healing Cuisine.  And it must be working because you look wonderful!  Now, I have a question.  I now have to be extremely careful of eating foods with cholesterol, salts and sugars in it.  I only eat foods with 0 cholesterol or no more that 5 to 10 grams per serving.  I am pretty good at watching those sugars and we use stevia at home.  We don't eat out very often as I know what I am putting in my mouth by cooking at home.  Do you have any recipes for someone like me?  Or are you creating anything for someone who has problems like I do?  I cannot eat cheeses, eggs, or any kinds of desserts.  So, am wondering if you have any new recipes to try?  Thank you so much Elise!  Love your page and believe in what you are doing and I also believe in Chiropractic!!!  I go weekly.  I wish you nothing but success and happiness.
                                               ~ Upper Peninsula Mom

Hi U.P. Mom,

The best advice I can give you is to read the book that I model my recipes and entire lifestyle after called Maximized Living Nutrition Plans: http://maximizedliving.com/health-products/p-26-maximized-living-nutrition-plans-book.aspx

This book provides you with everything you need to know on how to eat right and live a healthy lifestyle thru your food.  It's perfect for your situation and will answer all of your questions clearly with supporting recipes.

All of the recipes on my website will fit your needs of no-to-low sugar, only healthy salt (sea salt) and limited dairy.  Sometimes I do use organic Greek yogurt or sour cream, so watch for that, but otherwise the recipes will ALL be perfect for you.  I follow a Foods by God vs Foods by Man mentality: meaning you can eat unlimited Foods by God (foods placed on this Earth by God for us to enjoy) and limited to NO Foods by Man (boxed food, altered foods, chemicals/sugars/bad fats).

Just wondering, why do you feel the need to watch your cholesterol intake?  I realize this is a common misconception in today's society and is something I am helping my patients to overcome every day. Cholesterol is a whole subject in itself, but basically your body NEEDS cholesterol not only for cell repair, but also helping insulate nerves, producing certain hormones and helping your liver make bile acids.  Your liver makes about 80% of the cholesterol in your blood.  About 20% needs to come from your diet.  (Animal products that you eat, such as meat and dairy foods, contain dietary cholesterol.  Vegetables do not.) Cholesterol is in every cell in your body, and every cell NEEDS it.  You can't live without cholesterol, which is one type of the fat-like substances (lipids) in your blood.  Did you know your brain is made up of 60% fat? Cholesterol goes on to support the cell membranes which are composed of lipids in the brain.  The misconception lies in the source of the cholesterol, aka healthy vs bad fats.  I can discuss this more with you if you'd like, but the ML Nutrition Plans book does a great job on this subject.

I hope that answered your questions, or at least dented the surface.  If you have specific recipes you'd like transformed into Healing Cuisine, please let me know.  I'm here to help you and your family live a healthy life and still enjoy your favorites!

Blessings,

Elise

Beet Hummus (GUEST POST!)

This recipe comes from my lovely friend Lyra, who is a fellow Maximized Living wife.  Lyra always has awesome recipes, check out her Shamrock Shake HERE.  She must know I'm a hummus junky as she sent along this recipe.  Give it a try!  I eat it spread over sprouted bread or with zucchini sticks!  I'm thinking this will be a great recipe to share at Valentine's Day or Mother's Day parties/appreciation days -- pink dip!  :)

Beet Hummus
Makes about 2 cups

4 beets, rinsed, cooked, peeled, and cubed
3 Tbsp raw tahini
5 Tbsp fresh lemon juice
1 garlic clove, chopped
1 Tbsp ground cumin
Sea salt to taste
Fresh black pepper to taste

1.)  How To Steam Beets:  Wash and scrub each beet and trim stalks and roots to 1 inch, leaving skins intact.  Place steamer above salted water (add about a tsp sea salt to the water).  Bring to a boil in a saucepan or pot.  Arrange cleaned whole beets in the steamer, cover, and cook for about 45 minutes or until tender.
 Remove from heat, plunge beets quickly into ice water.  The skins can then be removed easily with a damp cloth and your fingers.

2.)  Once your beets are ready, give them a rough chop and add them to your food processor. Add all other ingredients to food processor and pulse until smooth.  Taste and adjust texture and seasoning as needed.  Eat right away or store in fridge for up to 4 days.

The All Time Favorite Summer Drink: Lemonade, Naturally

Before you start guzzling gallons of this all time favorite summer beverage, take a moment to think about what's in YOUR lemonade.  Does your lemonade come from a powdered mix that makes the water magically turn yellow (or, *gasp* pink??)?  Does your lemon juice come from a little plastic lemon or a green bottle?  Are you dumping in cup fulls of the chemically altered white stuff known as sugar, or worse yet, are you using Splenda or other artificial sweetener, also known as Aspartame???  If you aren't using 100% natural and organic ingredients in your lemonade, then it's time to rethink your recipe and examine what you are truly putting into your body.  I've got another easy recipe for you, and the best thing is NO calories, NO sugar and NO artificial sweeteners.  HOW?  Check it out...

Lemonade
About 4 qts water (filtered or spring)

1 1/2 c lemon juice (fresh squeezed)
3  tsp liquid stevia  (more or less to taste)

 

Fill a 4 quart pitcher with the water, almost to the top, leaving 2 inches of space for other ingredients and stirring.  Add lemon juice and stevia.  Serve cold, over ice, with a slice of lemon and hit the beach!