Mint Chocolate Chip Ice Cream

I haven't had ice cream in years!  Wow, was I surprised when I tasted this yummy concoction.  When my neighbor offered fresh mint from her garden, I couldn't resist to try a new recipe.  I have found a new favorite!

Mint Chocolate Chip Ice Cream

2 frozen bananas (I freeze them in halves and quarters)

1 c. fresh mint leaves (removed from stem)
2 T. coconut oil
5 T. chocolate chips

1 T. honey
1 t. unsweetened cocoa
1/4 c. almond milk

Put all ingredients in Blendtec Twister Jar.  Mix thoroughly (until mint leaves are shredded) on 'ice cream' setting.  Pour into serving bowls and place in freezer overnight.  The following day, top with real whipping cream and chopped almonds or chocolate shavings and serve.  Heaven!

Note:  This ice cream is chocolate and creamy in texture.  If you would like to have chocolate chunks in your ice cream, then mix the chocolate chips or chunks into the ice cream before pouring into bowls to freeze.  

My Favorite Ranch Dressing

My Favorite Ranch Dressing

1 c. plain yogurt
1 c. mayonaise (the real stuff)
1 t. sea salt
1 t. dried onion
1 t. parsley flakes
1 t. thyme
1 t. garlic
1 t. dill
1 t. basil
1 t. Dijon mustard
3 green onions (tops and all)

Blend all together in the Blendtec twister jar.  Make ahead as the flavor is better the next day.  It can be stored in the refrigerator for 3-5 days. 

Garden Fresh Salsa

 
Garden Fresh Salsa

10-12 roma tomatoes
1/2 onion (quartered)
1 T. garlic
1/4 bunch cilantro
1 jalapeno pepper (seeds, stem, ribs removed)
1 T. lime juice
1 t. salt
1 t. Montreal Chicken Seasoning
(or a dash of coarse black pepper, parsley, red pepper, paprika, and a strip of green pepper and orange peel)

Put half of the tomatoes in Blendtec 4-sided jar.  Add the rest of the ingredients and top with the remaining tomatoes.  Pulse 5-6 times to desired thickness.  Pour into jar with tight fitting lid.  It will have a restaurant type consistency.  Refrigerate overnight.

Note:  If you would like a thicker salsa, drain out the liquid with kitchen seive the next morning.  Serve, refrigerate for 3-5 days, or freeze for later. 

Yield:  2 cups

Natural Yeast Belgian Waffles

Hmm...have you ever had sourdough waffles?  I think these are even better! The Natural Yeast start that I use is mild, so you get the soft and moist texture without the bitter flavor.  These are so delicious you won't be able to stop with just one...or two...or...(you get the idea).

Natural Yeast Belgian Waffles

4 eggs

3 T. olive oil

½ c. dry milk 

1 t. salt

2 c. water

2 c. whole wheat flour

2 c. natural yeast start

 

Combine all ingredients.  Heat waffle iron.  Grease waffle iron with olive oil or coconut oil.  Pour half a cup of batter into waffle iron.  Wait two minutes and remove waffle to cooling rack.  Repeat.  Yield:  15 Belgian Waffles  

We like to top our waffles with natural applesauce, honey or this no-sugar jam. 

Note:  I don't normally advocate dairy.  Using our dry milk in this recipe has been a great way to rotate our food storage, and we have found (when I substituted almond milk) that the texture was compromised (and would even stick to the iron!)  If you find a substitute, let me know!

Note II:  If you don't have a full 2 cups of natural yeast start, you can substitute equal parts wheat flour and water for the remaining portion (to equal the 2 cups of start needed).  If you use less than 1 c. of start, add 2 tsp. of baking powder to the recipe. 

Note III:  I use  hard red winter wheat for a nuttier flavor (and to use my red wheat!), but you can also use hard white wheat if you prefer a lighter flavor and texture.

Natural Yeast Bread

This homemade wheat bread is the best I've ever tasted.  The crumbling bricks that I used to make are a thing of the past.  This is my favorite way to make soft, delicious, melt-in-your mouth bread that everyone in the family adores.  Watch Melissa make it here.  Learn more about why I think its healthier by ordering her recipe book.  It that gives great detail about the health benefits and history of commercial yeast.  Check it out here. 

(This recipe is doubled from hers, because I make four loaves in my Bosch Mixer.  I also use a little red wheat in my recipe as well.) 

Natural Yeast Bread

5 c. lukewarm water

1 c. start

½ c. honey

2 T. coconut oil

4 t. salt

2 c. red wheat flour

8 c. white wheat flour

Mix on Speed 1 until dough cleans the sides of bowl.

(may add 1-2 cups more white wheat if needed)

1- Knead on Speed 2 for 10 minutes.  Place in large greased bowl (I use coconut or olive oil for this). 

2- Rise 6 hours. 

3- Divide in 4 pieces.  Oil Pans.  Shape loaves and place in pans.

4- Rise 1-2 hours (or until double in size).  

5-Bake 37 minutes at 375 degrees.

6- Cool 10-15 minutes.  Plop loaves onto cooling racks.

7- Cool completely.

I bag the loaves and cut them in slices the following day.  (Whatever is left that is.)

Leftovers are put in the freezer and can easily be pulled out for the toaster, individual pizzas, Italian bread, french toast or sandwiches. 

Natural Yeast

Meet Hansel!  This is our Natural Yeast.  He is our new pet and has quickly become apart of the family (literally).  We fatten him up and eat him three times a week!  My bread is softer and tastier than ever! Learning to use Natural Yeast has been an incredible journey and I am so grateful that my family is no longer consuming commercially processed yeast (which leads to wheat allergies and other wheat-related illnesses).  As we grind and bake regularly with wheat, we were thrilled to discover how to use Natural Yeast in our diet on a regular basis.  Using a Refrigerator Start is fast, easy, and now a regular part of our routine.  Thanks to the author of this book, we our now well on our way to preventing future health complications.  Thank you Melissa!  Stay tuned as I will be posting some of the recipes we've used with Natural Yeast in the future. 

Feeding Hansel

Pour off liquid

Stir out bubbles

Reduce Start to 1 c. (use excess in a natural yeast recipe)

Add 1 c. of water

Add 1 ¼ c. white wheat

Mix well

Refrigerate 2-3 days and repeat.

Double Chocolate Brownies

These are my husband's new favorite.  Rich chocolate, light texture, and perfect with a glass of almond milk.  I'm having a hard time eating just one!

Double Chocolate Brownie Bars

Wet Ingredients: 
3 eggs

4 medium bananas

½ c. applesauce

3 c. black beans (cooked)

2 c. honey

1 T. vanilla

Dry Ingredients:

8 c. white wheat flour

1 c. unsweetened cocoa

1 T. baking soda

1 T. sea salt

1 c. chocolate chips

1 c. chopped almonds

½ c. craisins (optional)

Beat eggs and bananas and then add the rest of the wet ingredients.  Add dry ingredients and mix.  Combine chocolate chips, nuts, and craisins last.  Spread dough in two greased cookie sheets.  Bake trays at the same time and switch racks half way through (12 minutes and 12 minutes).  Total baking time 24 minutes at 350 degrees.  Yield:  70 bars.