Easy Mango Blackberry Swirl Ice Cream Pie {nut, dairy & grain-free crust!}

That is a piece of sunshine.

Perfect for the dreary, cloudy, rainy day that we had on Father's Day.

I asked my wonderful Man what he would like me to make for him on Father's Day. He asked if an ice cream pie was possible.


Hmm.


Never made one before, but didn't think it would be impossible.


I did a search on google and came across this recipe (it was first on the list) from the famous Pioneer Woman. Her recipe was the springboard for me to make my own truly homemade version.


I made possible...


A delicious & easy toasted coconut meringue crust. Homemade tangy & fragrant mango frozen kefir (recipe in my ice cream ebook!). And freshly picked & sweetened blackberry sauce.

It was so easy to make and so so so good! My girls are begging me to make more ice cream pies. I think I will do this more often... sure puts a fun twist on having homemade ice cream!

Jon wanted a fruity ice cream and I had a perfectly ripe mango sitting in my fruit bowl along with a mason jar full of fresh kefir. The mango had a wonderful floral smell that always gets my mouth watering and the kids screaming for a bite. Heavenly.


While I was thinking about how to make the meringue crust that should pair up perfectly with mango frozen kefir... I thought coconut flakes, then took it a step further and toasted the flakes in my toaster oven. It smelled so good. Perfect.


I love how I could use the egg whites to make the meringue crust and whip in those rich egg yolks into the fruity mixture to give the homemade mango frozen kefir a nourishing boost. Nothing is wasted!


Next, I knew I needed to add some color to the ice cream. Pioneer woman made her boring looking ice cream pie look eye-appealing with that homemade caramel sauce. Well, the girls and I picked fresh blackberries that morning. Yesss... luscious, blood red blackberry sauce. Couldn't keep my fingers out of the pot while it was simmering. Yummy.

Easy Mango Blackberry Swirl Ice Cream Pie

{diary-free options and nut & grain-free crust}

Crust:

1/3 cup egg whites (about 3 eggs)

1/3 tsp sea salt

1/3 cup raw sugar, rapadura or coconut sugar (you can use stevia, start with a few drops and taste)

1 1/2 cups coconut flakes, toasted

Preheat the oven to 350 F. Lightly rub coconut oil on a non-glass pie pan. Beat egg whites until frothy (I used my lovely KitchenAid mixture). Add your choice of sweetener and the sea salt. Beat on high until stiff. Fold in toasted coconut flakes. Spread the mixture over the bottom and sides as evenly as possible. Be sure to get up the sides well. Bake for 15 to 25 minutes and watch it towards the end to make sure the crust doesn't get too brown. When crust is golden brown, remove from the oven and allow the crust to cool completely.

Blackberry Sauce:

3 cups fresh or frozen blackberries

3-5 Tbsp rapadura, coconut sugar or raw honey (stevia can be used too)

1 Tbsp arrowroot powder

pinch of sea salt

Put everything in a blender and give it a whirl until smooth. Pour into a small pot and bring to a simmer over low medium heat. Simmer until it thickens slightly, about 5-10 minutes. Set it aside and allow it to cool. Stir a few times while it is cooling to prevent it from getting jelly-like.

Mango Frozen Kefir:

2 cups pureed mango

1 1/2 cups kefir (you can use regular coconut milk or coconut kefir for a dairy-free option!)

2-4 Tbsp raw honey, if needed

2 or 3 egg yolks (leftover over from the meringue pie)

pinch of sea salt

Put everything in a blender and let it whirl until smooth. Pour mixture into your ice cream machine maker and follow the maker's instructions. When done, scoop out about half the frozen kefir and spread evenly on the coconut meringue crust. Swirl some of the blackberry sauce on top. Spread the rest of the frozen kefir on top of the sauce and swirl in more blackberry sauce. Take care not to over mix it or it won't have that pretty swirling look when you cut the pie into pieces! Cover the beautiful ice cream pie with plastic wrap and foil. Put it in the coldest section of your freezer and freeze until very hard. 

Use the extra blackberry sauce to decorate the plate or simply drizzle it on top of the pie.

Note: I wasn't sure what the crust would be like, but I am happy to say that it was amazing. Just the right amount of sweetness & flavor. It didn't get soggy and held up well. Don't expect the crust to come out of the pie pan perfectly. It will stick a little (that's why I say to use some coconut oil on the pan), but the Pioneer Woman said it was normal and imperfection is permitted because the crust is so darn good! I have to agree  :o)

Ready for a luscious bite?!

linked up at Real Food Wednesday

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Crispy Orange Chips (a.k.a - Dehydrated Orange Slices)

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These orange chips look like the sun... with beautiful details of fire going out from the center.

Whenever you open up the jar, a sweet & bright smell frolics through your senses... giving you a burst of energy and happiness.

We are nearing the end of our orange season here. This year I've started to appreciate my citrus trees more, especially the oranges... last year I hardly did anything with them because I didn't know what to do with it all! It was easy to grow tired of eating them and the juice was simply too sour to enjoy a glassful.

With some planning... I made candied orange spice peels and save the juice to make creamy popsicles & smoothies. I've used more orange zest in my baked goods then I ever have in my life!

With more oranges coming off the trees, I googled around and found this great site sharing all the different ways you can use the peels. One suggestion was to simply dehydrate the peels for later use, but I decided to use the whole orange instead...

Because I remember seeing a post somewhere with some chai tea and a whole dried orange slice added in for some fun flavor... I saved and filed that in the back of my mind.

So glad I did!

Now I have almost 3 gallons of dried orange chips. I've already enjoyed several slices in my Rooibos tea and the girls love nibbling on them... they are actually a yummy snack! 

Thinking these sunshines would be great to break up and mix into some trail mix or oatmeal. Hmm!

You can use any kind of citrus fruit you have... I had some lemons (didn't get very much this year, sad!) and made a quart of dried lemon chips. Haven't tried using them yet. I am dehydrated some grapefruit right now and have plans to use them for a homemade cleaner.

It is super easy...

Simply wash 'em, slice 'em (about a quarter-inch thick), seed 'em and laid 'em on sheets.

Slide them in or sack them on your dehydrator of choice and turn on to 115 - 135 degrees (I prefer the lower temps to preserve the natural oils). Dry them for 5 - 12 hours... they need to be brittle. Store them in airtight jars and out of light.

What to Do With Them?

• Add some slices in a container of water or tea and leave in the fridge. The oranges will leave a nice flavor in the water. So refreshing!
• Add a slice to your favorite tea. The longer you leave it, the stronger the flavor and it will not turn bitter.
• Chop it up and create your own tea mixes. I already have some ideas!
• Chop it up and use it to flavor dishes or simply garnish your salad. I'm thinking...
• Throw some in your blender or coffee grinder and make some powder. 
• Use for decorating and get some color into your home! Check out what I posted on my board at Pinterest.

Want some?

linked up at Friday Food Flicks, Simple Lives Thursday, Make-Ahead Mondays, Superfood Sunday.

This post may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but I will receive a small commission. The commissions I receive goes to support my family, our ministry and helps keep my blog going. Thank you for your willingness to use the links to support us & help me keep Just Making Noise going!

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Coming Soon: My First eBook - Just Making Ice Cream!

Yep! Very soon I will be releasing my first ebook, Just Making Ice Cream: Over 70 Delicious Recipes Made With Nourishing Ingredients!


Over the last couple weeks, every spare moment I had went to finishing up my ice cream book. My mom has been helping with editing and I've been working with my "ice cream testers" via email with GREAT feedback (thanks gals!).


Honestly, I am so ready to get this done. I've been so busy with getting ready for our furlough to the states, finishing up with the ebook and taking care of my family that I am in serious need of some R & R.


Why An Ice Cream eBook?
Because I LOVE ice cream! When using the right ingredients, it is so nourishing and delicious. I would have no problem with my family eating ice cream everyday using my recipes. This is a fantastic way to enjoy raw milk, egg yolks and your choice of sweetener.


I actually started playing around with the idea of writing this book almost 2 years ago! I never really committed to do it until just a few months ago. Why? Time. I wanted to make sure I had the time to really do it. I've heard from friends that making a cookbook or ebook is time consuming.  Thankfully, the Lord worked it out over this past few months by bringing a special friend from Mexico to work with us and help me with the kids. She has been a huge blessing, help and encouragement. Thanks Gaby!

Chocolate Nutbutter Cookie Dough Ice Cream

I know I am a little late with getting this ebook out, but who says you can only have ice cream during the summer?! In my family, ice cream is a year-round treat. In Just Making Ice Cream, you will find recipes for all occasions! You will also find information on ingredients,  different types of ice cream machines, top 4 popular makers, no-maker methods and more.

Stay tuned! I will try to share a little more later!

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Naturally Pickled Cayenne

I hope everybody had a great week and enjoying their weekend! We are still in the states and now in Des Moines visiting our home church, family and friends. It has been good so far... but I am soooo ready to get back home to my kefir and lacto-ferments!!!! My body misses them a lot SO BAD... traveling isn't easy because we are out of our normal routine with food and life. We tend to eat fairly simple at home... more now then when we were living in Costa Rica. Because of our clean diet... eating foods that we are not used to eating really wears us out. Even food that are "organic" and "healthy" can make us a little queasy because of ingredients that have not been a normal part of our diet over the last several months.

Some of you might be wondering if we buy our own food... yes!! we typical stop by Trader Joe's or/and a local farmer's market to pick up food to snack & cook whenever we can. Some of the time we are eating at friends' houses or eating out with friends... which makes it hard on us because we aren't always in control of what we eat. We really make an effort to buy raw milk, cheeses and kombucha to help us along... but it is hard to find raw, plain kefir as the ones in the stores are pasteurized and not very good. I have kefir and lacto-ferments everyday at home... that's why I miss it so much! I know my hubby and girls do too!! I keep reminding myself... just a few more days and we will be home! Just a few more... LOL!!!!

Don't get me wrong... we do enjoy our visits to the states, but it does take a lot out of us! I'm sure most of you can understand. When it comes to real food... the best place to eat is in the comforts of your home. Right?!

Now I've got another lacto-fermented recipe for all those who LOVE hot, spicy peppers. The cayenne really give a huge kick in the mouth with their fire... especially when they are fermented! I just made a jar of pickled jalapenos which I'll have to share later, but we are still finishing up the pickled cayenne which I made over 8 months ago!!! Yeah! Crazy, huh? I love it and the flavor is wonderful... more so now then when I first made these guys. They are crazy spicy and will make you sweat if you eat too much... so... go easy first to see how much you can handle. They are addicting! My hubby and daddio LOVE them with almost everything.

The juice is fantastic for spicy up stews, soups and anything else you want to add some kick to! Usually 2 Tbsp is more than enough for a big pot of chili to give it some great heat. Save this recipe for this summer! I know many of you wonder what to do with all your extra hot peppers... this is a fantastic way to improve the flavor, increase nutritional value, store for the winter months and give away to your friends & family! I love how bright the colors come out after they are done fermenting... a great burst of summer right in your fridge during the dark, cold winter is a beautiful sight, yes?! Plus, I remember reading somewhere that hot peppers often prevent sickness and have the highest source of vitamin C... awesome!

Naturally Pickled Cayenne

• 1 lb cayenne peppers
• 2 garlic cloves, finely chopped
• 1 tbsp sea salt
• 4 tbsp whey (don’t have it? Add 1 tbsp sea salt)
• filtered water

Wearing gloves, wash & sliced peppers. Add sliced peppers to a quart jar and lightly press down to add more if needed. Add the chopped garlic on top.


Mix sea salt and whey. Pour over peppers and add filtered water till peppers are covered. Make sure to leave at least 1 inch of space between the peppers and the lid.


Cover tightly with an airlock or regular sealed lid. Leave in room temperature and out of light for 2-3 days.


It’s ready when you hear a fizzy sound and see bubbles when opening the jar.


Store in a cool place and out of light (pantry, basement or fridge). Will keep for up to 6 months (but I’ve had it last longer than that and it got spicier!).

If you haven't yet... please read how you can benefit from lacto-fermenting your food! Also, this post is part of Fight Back Fridays @ Food Renegade.


Don't forget to enter the giveaways and have a great weekend! Hugs......
Mare

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Sweet Wholesome Wednesday: Raw Mango Butter

I seriously can't believe it is October already! I know for many you in the states, the weather is getting colder and the sharp winter crisp is in the air. To be totally honest with you, I kinda miss it. Spring and fall were always my favorite seasons, because I loved watching the changes of seasons and the temperatures are perfectly cool & refreshing. Gratefully, I was able to see a hint of that while in Durango, CO for a weekend at my best friend's wedding a couple weeks ago. It was gorgeous!

So, today I have something really fun to share with you! Over the last couple months I've been seeing so many people canning and preserving their fruits and veggies throughout the blogging world. I really enjoy seeing all their hard work turn out good and ready for the winter to come. I, on the other hand, hardly need to can or preserve because of the great weather conditions year round in Costa Rica... BUT the one fruit that isn't available year round are Mangos. They are only available from May through mid-October (maybe November if you are lucky) and I knew I had to do something about that. So, while the mangos were growing and abounding everywhere... I would buy 8-10 pounds (sometimes more) every week and freeze or dehydrate about half of them. Well, I dehydrated enough mangos to make a couple jars of mango butter... yep, you read that right! Mango butter!

Over the years before moving to Costa Rica, I've made apple butter and apricot butter using the recipe from NT with delicious results. So, I thought... "why not try it with mangos?"... thus started my adventure on making butter with the "peach of the tropics", but taking it a step further by making it totally RAW. Usually all recipes for making fruit butter calls for a lot of cooking and sugar to get that creamy, jelly-like texture. Not with this recipe... it is much easier and quicker to whip together with all the enzymes, vitamins and antioxidants goodness still in them. But that's not all! The butter is also lacto-fermented... so it is full of gut-friendly probiotics too! How can something already good get even better?! I LOVE IT :o)

Raw Mango Butter

Makes about 2 quarts

• 6 cups unsulphured dried mangos, about 1 pound
• 1 Tbsp sea salt (you can use less)
• 1/4 cup whey
• 3 Tbsp - 1/4 cup (or more) raw honey

Warm up filtered water in a pot till 100-115 F (Do not let it boil!). Pour dried mangos in there and let them soak till completely soft. Transfer with a slotted spoon to food processor. Process with remaining ingredients. Taste for sweetness and add more honey if necessary. I used less honey because the mangos were already sweet and didn't need to be sweeten up.

Transfer the butter into quart-sized mason jars. It should be at least 1 inch below the tops of the jars. Cover tightly and keep at room temperature for about 2 days before putting in your fridge. This should be eaten within 2 months. It is DELICIOUS with breakfast porridge, pancakes, bread and crackers.

NOTE: I used my "Lacto Master" to make the butter. You can use just the lid on the jar, but open it slightly once or twice during the 2 day process so the gases can escape and screw it back tightly. I have the airlock system on a wide-mouth lid and gallon lid. So, I am able to culture in big and small quantities. If you are interested in purchasing one... go to Cultures for Health and make sure you let them know I referred you :o)

Okay, now... my wonderful, noisy readers! Do you have anything to share with me today? If yes, please leave a comment and link below. I will surely check it out and leave you a comment. Remember, when you post your recipes to link back here and spread the word too! Thanks and looking forward to seeing if anybody will participate... DON'T BE SHY! I will love to see what others will have for Sweet Wholesome Wednesdays!

PS- Don't forget about the Rockin' Baby Sling Giveaway! Spread the word and leave me a comment saying you did that. Even if you don't need it... it will be a great gift for the holidays to come!

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Sweet Wholesome Wednesday: Creamy Lime Mousse

You all know that I have been overflowing with organic limes this past several weeks. We've been using them in our food, water, tea and desserts. I've been on the lookout for sweet recipes to use up all our limes, but haven't really found much that excited me.

So, while we were in the states, my sister gave me a fun raw food cookbook and there I found a delicious looking lime mousse recipe. Many of you probably remember my Aquacate del Chocolate and many have left me messages raving about it. Well, I am excited to share with you a raw and deliciously tart dessert made with avocados, again!

I just love how the avocado never fails to give such a creamy texture when you need it. Again, if you are making it for friends or family... DO NOT tell them what the main ingredient is! Let them savor it and then surprise them.

The mousse is surprisingly rich, considering that there is no butter or eggs in it. So this is great to serve it with some plain sweet cookies or you can just enjoy it alone. I made a few changes based on what I had in the kitchen and my tastes. Adjust the sweetness level according to your likeness... I actually like this on the tart side, but the rest of my family liked it sweeter.

This wonderful mousse is dairy-free, egg-free, sugar-free, nut-free & wheat-free... basically, it's vegan-friendly (except the honey).

Creamy Lime Mousse

By Marillyn Beard

• 5 ripe avocados, peeled & pitted
• 1/2 cup limes juice
• 1/4 cup packed lime zest (about 6 - 8 limes)
• 1/4 - 1/3 cup raw honey
• 2 Tbsp. coconut oil
• 2 tsp. vanilla extract
• 1/2 tsp sea salt
• 2 - 5 packets stevia (you can use more if you want it sweeter)

In your food processor (or blender), process all the ingredients except the stevia until smooth. Add stevia to taste and process. Scoop into a container and store in fridge to chill. Serve alone or with plain sweet cookies.

Oh! Before I forget, most of you probably notice my Foodista Featured Blog badge on the right sidebar. Last week Melissa (Editor of Foodista) left me a message on my blog... sharing with me the good news that they've selected me as their Foodista Food Blog of the Day for tomorrow, August 20th! My post for the Mango Cranberry Sherbet will be featured on the Foodista homepage for 24 hours. I am thrilled and honored! Thank you Melissa and Foodista!!

As usual... enjoy the mousse and let me know what you think!

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Spicy Sweet Find: Fresh Ginger!!

Last Friday, at the feria, I found a beautiful pile of FRESH ginger! I used to be able to get these often when we lived in Jaco, but haven't been able to find any here in San Ramon till now. I paid 800 colones (about $1.25) for 1 Kilo (2.2 pounds)... talk about a spicy sweet deal!!

Did you know that the skin on fresh ginger peels off like a breeze? Oh yeah! It is nothing like the dried, leathery kind that you find in your grocery store and a pain to peel. Don't they look beautiful?

10 Health Benefits of Ginger

Ginger has been used as a natural remedy for many ailments for centuries. Now, science is catching up and researchers around the world are finding that ginger works wonders in the treatment of everything from cancer to migraines. Here are ten health benefits of this powerful herb:

Ovarian Cancer Treatment
Ginger may be powerful weapon in the treatment of ovarian cancer. A study conducted at the University of Michigan Comprehensive Cancer Center found that ginger powder induces cell death in all ovarian cancer cells to which it was applied.

Colon Cancer Prevention
A study at the University of Minnesota found that ginger may slow the growth of colorectal cancer cells.

Morning Sickness
A review of several studies has concluded that ginger is just as effective as vitamin B6 in the treatment of morning sickness.

Motion Sickness Remedy
Ginger has been shown to be an effective remedy for the nausea associated with motion sickness.

Reduces Pain and Inflammation
One study showed that ginger has anti-inflammatory properties and is a powerful natural painkiller.

Heartburn Relief
Ginger has long been used as a natural heartburn remedy. It is most often taken in the form of tea for this purpose.

Cold and Flu Prevention and Treatment
Ginger has long been used as a natural treatment for colds and the flu. Many people also find ginger to be helpful in the case of stomach flus or food poisoning, which is not surprising given the positive effects ginger has upon the digestive tract.

Migraine Relief
Research has shown that ginger may provide migraine relief due to its ability to stop prostaglandins from causing pain and inflammation in blood vessels.

Menstrual Cramp Relief
In Chinese medicine, ginger tea with brown sugar is used in the treatment of menstrual cramps.

Prevention of Diabetic Nephropathy
A study done on diabetic rats found that those rats given ginger had a reduced incidence of diabetic nephropathy (kidney damage).

- Eat This!

I am so excited to try different things with it... here are my ideas:

• Ginger Ice Cream
• Lacto-fermented Pickled Ginger
• Dried Ginger
• Ginger Ale
• Gingerbread
• Lacto-fermented Ginger Carrots (SO GOOD!)
• Ginger Juice

If you had a bagful of fresh ginger... what would you do with it? Please share your ideas & recipes!

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Lacto-Fermented Sauerkraut Update: The Picklemeister & 'No-Pound Method'

While we were in the states for two weeks (which I still need to update you all soon) I picked up a Picklemeister (also called Fermented Vegetable Master, but I am going to call it Lacto Master). I read and heard many of the gals from my natural/organic livings group raving on about how delicious it is (better than the Mason jar method). So, of course I had to pick one up so I can try it out for myself and see if there really is a difference taste-wise. I made plans to use it when the time came to make more kraut.

So, Last Thursday afternoon I found that we were low on kraut and it was time to make more! I put everything through the food processor and mix everything up in two bowls. Now, this is where you normally start pounding the mixture, but I am SO HAPPY to share with you a "no-pound" method that I found at Kimi's blog. No more pounding your cabbage for 15-30 minutes! Woohoo! That was one thing I didn't particularly enjoy during my kraut-making routine, even though it was a good workout for my arms.

"No-Pound" Method

• Shred or chop your cabbage into a big bowl.
• Add sea salt and whey, mix it in well.
• Cover with a cotton towel.
• Chop, slice, or shred the rest of your veggies (optional).
• Mix it with the cabbage.
• Leave mixture for 15 - 30 minutes.

The sea salt naturally draws out the juices from the veggies. This was found in a Russian cookbook by Kimi.

That's how the "no-pound" method works! So easy and less time-consuming. I can't believe I didn't think of that before because I've always knew that salt draws the water out of the veggies. I am sitting here, hitting my head and telling myself, "DUH!". LOL!!

Anyway, I had so much juice that I actually had to take some out after putting the mixture into the Lacto Master, but you want to make sure you have the juice (brine) covering the cabbage mixture. I gave the extra juice to my chickens and they slurped it up :o)

After putting the lid and airlock on... I set it on my counter with a towel wrapped around the jar to keep the sun out. I let it ferment for 4 days (we were out of town through the weekend). On the fourth day, I tried it straight from from the jar and....

WOW... DOUBLE WOW!

The taste is fantastic! So much better than the mason jar method that I have been doing for over 2 years. I love how the sourness is not overwhelming as it sometimes is using the mason jars. I can totally eat this straight from the jar if I am looking for something quick and yummy to snack on.

So what made the difference? The airlock... It is set up to allow the gas to escape during the fermentation process while keeping air out, which will oxidize the veggies and promote mold growth. Because the gas is being released slowly throughout the fermentation process, there isn't that slightly strong, yeasty flavor that I often find in my mason jar kraut. I had the rest of my family try it and they all noticed a big difference with the flavor. My dad noticed that it was juicier (from the "no-pound" method) and my hubby noticed that the veggies were crunchier. My mom even liked it and she normally doesn't because of the whey (she doesn't like the taste of it). I am guessing that the gas being released helped lessen it.

If you are wondering what lacto-fermentation is... read how you can benefit from it.

I made my Latin American Sauerkraut (Cortido) and followed these simple instructions:

Picklemeister (Lacto Master)

1. Wash all parts in warm soapy water.
2. Wash 4 medium cabbages, set aside a large outer cabbage leaf. Remove cores and slice very thin or as desired. Place in a large bowl, preferably plastic.
3. Add 3-5 TBS sea salt (or 1.5 T sea salt and 1 cup of whey) to the cabbage and mix it in well. Slice, shred or chop any other veggies you like. Carrots and beets are good in kraut. (This is where you can do the "no-pound" method) Pound for about 10-15 minutes with a krautpounder, mallet, tenderizer or hammer till the juices come out of the veggies.
4. Start adding the shredded cabbage/veggies to your jar a little at a time. Every time you add more cabbage, pound it down with your fist or krautpounder to press the juices out. Make sure there are no air bubbles trapped in the cabbage as you go. Fill the jar to the bottom of the cap threads. Most of the time, if you pounded long enough, it will produce enough juice (brine), to cover the cabbage . Add water if needed, to make sure the veggies are covered with liquid.
5. Take the large cabbage leaf and set on top of your veggies in the jar. Gently press it down so it is covering your veggies, submerging them under the liquid. You want your vegetables to be submerged under the liquid during fermentation so the air in the jar won't oxidize the veggies on top and turn them brown.
6. Now screw on the lid, fill the double bubble air lock with water to the marks on both sides, then insert the air lock gently, but firmly into the grommeted hold in the lid until it stands straight up on its own.
7. Set the Picklemeister on a plate or saucer in case of over-flow during fermentation.
8. Move the Picklemeister to a cool place about 60-75* and away from sunlight. Leave for 4-5 days.
9. Either move the sauerkraut to another container, or remove the air lock from the Picklemeister and use a solid cap on it. It's ready to be refrigerated. I like to divide it up into pints and quart jars.
10. Many people believe the sauerkraut gets crunchier and the taste gets better after a week or so in the fridge. It should keep well in the refrigerator for several months, even years.
11. Enjoy. Your guts will love you for it!

Stay tuned, because I might do a Lacto Master giveaway in the near future! Meanwhile, if you can't wait to get one... simply purchase one @ Cultures for Health.

Did you know?

The earliest written instructions for making lactic acid fermented foods are found in the writings of the Roman scholar, Pliny, in the 50 AD. The Romans knew the benefits of sauerkraut and other lactic acid fermented products. On extended journeys to the Middle-East, Emperor Tiberius carried several barrels of sauerkraut which they believed protected them against intestinal infections and kept them strong.

Also, in the 18th century many sailors suffered from scurvy, a deficiency of Vitamin C. When Captain Cook sailed around the world, he carried sauerkraut which is very high in Vitamin C and over his three years voyage did not lose a single man. During that time they begun to focus more on nutrition. The same thing is happening in our time! For many years we, as a culture, have gotten away from live food. More and more benefits are being rediscovered from them simple, age-old tradition of lactic acid fermentation. There is a growing group of people are rediscovering not only better health, but also great tasting food; Letting food be their medicine and medicine their food. -Wisemen Trading and Supply

I love the rich history that surrounds lacto-fermentation! It is truly amazing how these people survived and thrived on fermented food. As always... there are valuable lessons we can learn from history. Just because it is history doesn't mean it can be done again today.

So, If you do get one or have one already... PLEASE leave me a message and let me know what you think! Thank you and enjoy!!

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Sweet Wholesome Wednesday: Aquacate del Chocolate

What if I told that I am about to share with you a sweet chocolate pudding that is raw, rich, wholesome, creamy, dairy-free, egg-free, wheat/gluten-free and made with avocados...

Hmmm, sounds good... wait! Avocados?!

Yep, avocados! It is over the top creamy-licious and so good for you. This is one of the few ways I can get my daughter, Naomi, to eat avocados. Oh yeah, she loves this stuff. The best part is that I can make this as a quick sweet snack for her and know that she is getting good fats and is it so nutritious. Another bonus... if you are invited to a party and asked to bring dessert. You can whip this together and dress it up with some peppermint leaves (like my pictures). This will surely be a crowd-pleaser... just don't tell anybody too soon. If you tell too early, then some might not try it because they are turned off by the idea of eating avocados with chocolate. I know, I know... it will be very hard not to stay anything, but gotta give them time savor it and decide if they like it or not.

Here's a good example...I made this for my sister while she was here visiting and she was VERY skeptical about it. She loves chocolate, but was put off by the idea of mixing chocolate with avocados... BUT it won her over after the first bite. She could not believe how good it was and loves knowing that it is a wonderful, healthy dessert to satisfy her sweet tooth. She now makes it for herself whenever she needs a little chocolate comfort :o)

You know...

The avocado, also known as palta or aguacate (spanish), butter pear or alligator pear, is a fruit. So, it makes perfect sense to use it as a dessert. Why not? It is naturally sweet, creamy and yummy on its own with a sprinkle of sea salt. Read here the 4 reasons that makes it a fruit.

I've seen a couple different versions of this recipe, but I made some changes base on what I had available in my kitchen and what I like. You can make this vegan by using maple syrup or coconut sugar.

Aquacate del Chocolate (Chocolate Avocado)

By Marillyn Beard

makes 1 cup (2 servings)

• 1 ripe banana
• 1/4-1/3 cup raw honey
• 1/2 tsp. vanilla extract
• 2 avocados, mashed
• 1/4 cup, plus 2 Tbsp. unsweetened cocoa powder
• 1/4 cup water

Process banana, raw honey, vanilla in a food processor (or blender) till smooth. Add the avocados, cocoa powder and process till creamy. Scrape down the sides a few times with a rubber spatula. Add the water and process briefly. Store in a sealed container. It will keep for three days in the fridge or two weeks in the freezer. Serve chilled or at room temp. (tastes best chilled!).

TO DOUBLE IT: Increase the amounts to 1 1/2 bananas, 1/2-3/4 cup raw honey, 1 tsp. vanilla, 4 avocados, 3/4 cup cocoa powder and 1/2 cup water.

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