This week The Nourishing Homemaker is celebrating St. Patrick's Day with a recipe extravaganza of green foods. No artificial dyes here! Come over Monday-Thursday for a new and exciting recipe that will delight friends and family!
A few days ago my fabulous mom brought me a clipping of several recipes from The Costco Connection. She said she thought I could adapt them. (She's so supportive!)
When I saw green ice cream my immediate thought was "St. Patrick's Day!" When I realized I didn't have some of the ingredients, the rusty cogs in my brain began to slowly turn. Out of laziness/lack of funds, a recipe is born! (again)
Soak cashews in water for at least 4 hours. Place them in a food processor and blend until smooth. I stop frequently and scrape down the sides of the bowl. It usually takes 5 minutes or so. You can get a super smooth consistency with a high powered blender, but I don't have one of those. Put cashew paste in a separate bowl and set aside.
Place spinach and crushed ice into food processor and blend until smooth. Again, I stop and scrape down the sides so that the texture is even. Dump cashew paste and the rest of the ingredients in with spinach and ice. Process.
I had some gluten free carob wafers that turned out sub par, so I crumbled some on top of the ice cream. Chocolate shavings would also be nice or stir in some mini chocolate chips. You could substitute 1 tsp of peppermint extract for the 1 Tbsp of vanilla for healthy mint chocolate chip.
Note: I'm fairly certain I'm allergic to pistachios. Every time I eat them I get sick. I also have extreme fatigue, both of which, for me, is how I react to foods that I'm sensitive to. I haven't had a formal diagnosis, but it doesn't take a doctor for me to see that they don't agree with me.
When I ate some of this cashew based ice cream, I started exhibiting allergy symptoms. I checked it out on the internet and cashews and pistachios are related. What a bummer!