French Vanilla Ice Cream.

Have you ever wondered why some recipes are so complicated? I like to read a lot of food blogs (or glance at a lot at least), and I find myself becoming very excited about the featured recipe as I see the first, second or third photo. Then I find myself scrolling down the page as fast as I can, my eyes are glued to the screen, in a state of all-out anticipation as I wait to find out the first few ingredients of the recipe. A long ingredient list, complicated measurements, or too many steps and long prep time often strike those feelings dead, however, and that will be the end of that recipe.

All that to say, I love uncomplicated recipes. In January, I shared with you my favorite vanilla ice cream. Now that it's summer, I'm back to cranking out ice cream recipes again. As I read other cookbooks and food blogs, however, I notice that most ice cream recipes are too complicated. It requires tempering eggs, boiling milk, chilling the mixture for hours, unnecessary amount of churning, etc. Because I don't believe it is healthy to eat heated milk (raw milk is best) and I am not afraid of raw eggs (eggs from a healthy source shouldn't be worrisome), I find a lot of these recipes annoying. The picture may look downright delicious, but I just can't get by the process. I'd rather have an ice cream that tastes amazing, made with real ingredients that does not a very long time to put together. 

That being said, here is my homemade vanilla ice cream recipe now updated. I've dubbed it french vanilla ice cream this time around because the color, taste and texture remindes me just of a french vanilla version of vanilla. What's the difference between french vanilla versus regular vanilla ice cream? French vanilla uses eggs and has a more custardy taste and texture, whereas vanilla and vanilla bean versions are usually less creamy, more icy, often do not use eggs, and have tiny black vanilla bean flecks throughout.

This has become my go-to ice cream recipe! By keeping the basic ratios the same, it's easy to make many many different flavors! Yumm!

French Vanilla Ice Cream.

    adapted from Nourishing Traditions, by Sally Fallon

    4 cups  raw grassfed organic jersey cream (or 2 cups cream, 2 cups raw whole milk)

    2/3 cup  raw grassfed organic jersey whole milk

    2/3 cup  organic maple syrup

    4  egg yolks from pastured chickens

    2 tsp  organic coconut flour

    8  drops vanilla creme liquid stevia

    3  good dashes unrefined sea salt

To make your ice cream:

  1 . In a large bowl, crack egg yolks, add coconut flour and whisk until combined. Add milk, maple syrup, salt and stevia and whisk well.

  2.  Lastly, pour in four cups of cream, whisking very well to make sure there are not lumps.

  3.  Pour into your ice cream maker and freeze per instructions. Mine churned for 25 minutes and was done!

After sampling some after taking the picture, this ice cream would probably make a good "eggnog" ice cream (after adding fresh ground nutmeg). Look at the yellow color!! That comes from real milk and real eggs ;)

Nourishing Protein Bars 1.0

I've been looking for a nourishing protein bar recipe for a while now. Most versions out there seem to be loaded with sugar, grain-based, or have other questionable ingredients. My search ended when I found this recipe!

I cannot say enough about these bars, or eat enough of them! They are quite tasty. My mom and dad tried them also and deemed them delicious. I will definitely be making these again and again and again. My mom and I have actually caught each other going back for seconds on these bars when we've already had a big enough sample. They are that good! And I usually have great amounts of self control.

I have a friend who recently asked me about finding an easy breakfast option for her on early morning trips to the hospital for clinicals, since she is a nursing student. These are a perfect option for her and others like her who are constantly on the go! They are easy to make up and you can save the whole batch in the fridge, just cut and eat as needed! They can easily be frozen as well. For easy packaging, cut up into squares and place in snack baggies or plastic wrap.

Nourishing Protein Bars
    adapted from Passionate homemaking

    2 cups  raw almonds
    1/4 cup  ground golden flaxseed
    1/2 cup  pitted dates
    1/2 cup  organic unsweetened coconut flakes
    1/2 cup  organic raw almond butter
    1/2 tsp  unrefined sea salt
    1/2 cup  organic coconut oil, melted
    1-2 Tbsp  organic maple syrup
    2-3 tsp  vanilla
    1 handful 100% baking chips, or 3-4 unsweetened chocolate baking squares, melted
    6 drops  vanilla creme liquid stevia (optional)

To make your bars:
  1.  Place almonds, flaxseed, dates, coconut, almond butter and salt in a food processor. Pulse to combine.
  2.  In a small sauce pan, melt coconut oil using LOW heat. Remove from heat and add vanilla and maple syrup.
  3.  Add melted oil mixture to the food processor and pulse/grind ingredients until it forms a coarse paste.
  4.  Scoop out the mixture and press into an 8x8 pan. Chill in the fridge for an hour or until hard.
  5.  While the mixture is in the fridge, melt chocolate in a double boiler, add stevia when finally melted. Remove pan from the fridge and pour chocolate mixture on top. Smooth out and pop back into the fridge. Cut and serve when chocolate is hardened.

I suggest keeping this in the fridge or the chocolate might melt in the summer heat!

Enjoy!

Organic French Dressing

Recently I've been dying to try several french dressing recipes that I've been eyeing. Today I was finally in the mood to break out and make some, but I couldn't bring myself to use any of the recipes I found (making your own is much more fun), so I just used them for inspiration in the back of my mind instead. I am really happy with the end result so far. It is currently sitting out on the counter for a few hours to let the lacto-fermented juice from the pickle jar do it's work before I place it into the refrigerator.

This recipe is super creamy and has a nice spice to it. Give it a try and tell me what you think.

French Dressing

4 Tbsp organic tomato paste -  I used Muir Glen
3 Tbsp mayonnaise - Wilderness Family naturals, or make your own homemade
2 Tbsp organic maple syrup
3 Tbsp juice from the pickle jar - I used Bubbies brand
3 oz organic and raw apple cider vinegar - Bragg's
7 oz organic olive oil
1/4 tsp organic garlic powder
1/2 tsp organic onion powder
3/4 tsp sea salt - I use Celtic sea salt
1/8 tsp kelp flakes
1/8 tsp black pepper

To make your dressing:
1. Place all the ingredients in a small glass bowl.
2. Mix together with a whisk until spices are well distributed and the mixture is opaque.
3. Pour into your favorite salad dressing jar and let sit out on the counter for a few hours.
4. Refrigerate and use on luciously delicious green salads!

Here are some other good recipes which helped inspire mine:

Lexie's french dressing

Mark's french dressing

Wardeh's ketchup

Enjoy your delicious salad!