Blueberry Lavender Coconut Ice Cream

I'll admit I forgot to take a picture of the final ice cream for this one, and it doesn't usually stay around very long.

This recipe uses coconut milk instead of cow milk, which means it takes a little longer to freeze, and you have to be careful about what temperature you combine the blueberries with the coconut milk or you will have coconut chunks which detract from the texture.

Ingredients:

• 1 can whole coconut milk 12 ounces
• 1 cup blueberries
• 1/4 cup honey + 1/4 cup honey
• Either 1 table spoon of lavender sugar, pictured above, or 1/2 tbsp lavendar + 1/2 tbsp sugar
• 1 tsp vanilla extract
• 1 tsp almond extract

Start by combining the blueberries and honey in a small saucepan on medium-high and stir occasionally until the blueberries are soft enough to mash lightly with a fork, usually between 5-10 minutes.   

While the blueberries cook, grind the lavender and sugar together in a mortar and pestle until the lavender becomes a fine dust.  Usually takes about 5 minutes.

Remove from the heat and stir in the vanilla and lavender sugar.   The tricky part here is to cool the blueberries enough after cooking so you only need about 30 minutes in the ice cream mixer, but not so much they freeze the coconut milk.  Usually I put them in the fridge for about 10 minutes until they cool down and are just above room temperature, but not cold to the touch.

In a large bowl, combine the coconut milk, 1/4 cup honey, and almond extract, stir until combined.  Fold in the blueberries and mix well.  Pour into the ice cream maker and follow the directions for you machine, mine takes about 30 minutes to churn.  Enjoy right away, it will most likely be on the soft side.  If you prefer, have it set in the freezer another 15 minutes after churning.

Strawberry Rhubarb Cobbler

This cobbler is a little different, because it doesn't have any grain in it.   I followed the recipe from here http://bigeatstinykitchen.com/2012/07/05/paleo-strawberry-rhubarb-coconut-crisp/ 

Paleo Strawberry Rhubarb Coconut Crisp

Filling Ingredients

• 1 1/2 cups sliced rhubarb
• 3 cups quartered strawberries
• 1 tablespoon maple syrup
• 1 tablespoon lemon juice
• 1/2 tablespoon pure vanilla extract
• 3 tablespoons arrowroot

Topping Ingredients

• 1 cup almond flour
• 1/4 teaspoon sea salt
• 1/8 teaspoon baking soda
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1/4 cup chopped walnuts
• 1/2 cup shredded unsweetened coconut

Instructions

1. Preheat oven to 350F. Spray an 8″ x 8″ baking dish with nonstick spray or oil with coconut oil. Set aside.
2. In a medium bowl, combine filling ingredients. Place filling ingredients into 8″ x 8″ baking dish. Set aside.
3. In a medium bowl, combine almond meal, salt, baking powder, melted coconut oil, and maple syrup. Mix in walnuts and shredded unsweetened coconut. Mixture will look like wet badder.
4. Sprinkle or crumble topping over fruit filling.
5. Bake at 350F for 35 to 40 minutes or until top is golden brown and filling is bubbling.
6. Allow to cool for 5 minutes and then dig in.

Potato, leeks, and cheese

This is a simple one, with red skinned potatoes from the Philly Foodworks CSA, leeks from the farmers market, and your pick of sharp cheeses.  

Wash and halve the potatoes, about 10 small red potatoes.  Boil in water for about 15 minutes until they are fork-soft, I don't like them too soft.  

While the potatoes are cooking, preheat the over to 350F, cut the two leeks in half, then wash any dirt out from between the leaves.  Chop them about half inch thick.  Cook with salt, pepper, and 2 tablespoons of butter until they are soft, about 15 minutes over medium-low heat.  Add some thyme or tarragon for a little extra flavor.

Once the potatoes are done, drain them from the water, transfer them to a baking dish big enough to hold them in a single layer.  Smash them with a fork or potato masher, but leave them chunky.  Combine with the leeks and give it a good stir.

Grate 2 cups of cheese over the top of the potato leek mixture, pop in the oven uncovered for 15-20 minutes until the cheese is melted.   I like gruyere and cheddar mixed on this one.

Remove, and serve hot.  Works well with lime-butter roasted squash.

Ingredients:

• 10 - 12 small red potatoes
• 1 or 2 leeks
• 2 tbsp butter
• 1 tsp thyme or tarragon (optional)
• salt and pepper
• 1 cup grated gruyere cheese
• 1 cup grated sharp cheddar cheese (use whichever cheese you like)