chelsey mccaw

Ube Coconut Ice Cream

Ingredients needed
2 ¼ cup cashew milk, frozen
1 ½ cup cashews
½ cup water
½ cup blueberries
¼ cup coconut cream
2 tbsp ube powder (purple yam that has been grated and dehydrated into a powder) 
1 frozen banana 
1 tbsp coconut oil
1 tsp vanilla extract 
Borage flowers (to garnish)

Preparation
Add cashews and water in food processor and blend until smooth. Add banana and cashew milk and blend until smooth. I froze the cashew milk beforehand so that it would have a thicker texture. Add vanilla extract, coconut oil, ube powder, and blueberries. Blend until the mixture turns a light purple tint. Ready to serve. If you would like your ice cream to be more solid, store it in the freezer for several hours or as needed. I poured mine into a cake pop pan and left it in the freezer overnight. In the morning, I left it out for 10 minutes, scooped it out into a bowl, and garnished with borage. 

What is Ube? 
Ube is a root vegetable that is native to the Philippines. It is a bright purple color, and its relatives are taro and the Okinawa sweet potato. It is sometimes referred to as “purple yam.” In Filipino culture, ube is often used to make sweets and desserts. Ube has been around for many millennia and has been used throughout time as a laxative, treatment for fevers, hemorrhoids, gonorrhea, leprosy, and tumors, and a way to rid parasitic worms from the body.

LivingFoodLove

Currently in the process of storing herbs from the garden for the winter ❄️ Garbling some sage as well as lemon balm, catnip, and nettles 🌿

How to store herbs:
1. Gather herbs of your choice from your garden or wild forage herbs in a local natural area. Choose herbs that are in full health at their prime. These are the kinds of herbs that will store well.
2. Place collected herbs in a brown paper bag.
3. Store paper bag in a dry, dark place, such as a closet or the trunk of your car.
4. The herbs will dry within a couple of days. Once they have fully dried, go outside and begin garbling, which is when you remove the leaves and flowers from the stem of the plant. I recommend doing this step outside because it can get quite messy! Place the leaves and flowers in a glass jar, and return the stems to nature by putting them in your yard or composting them.
5. When the jar is full, close the lid and store in a cool, dark place.
6. Use for teas, or wrap the herb in a wash cloth with a hair tie and place in a hot bath with you for therapeutic effects.

Echinacea as Medicine
☤ Parts that can be made into medicine: seeds, root, leaves, and flowers
☤ Anti-fungal
☤ Anti-inflammatory
☤ Antiviral
☤ Antiseptic
☤ Strengthens immune system by increasing white blood cell production
☤ Can be used internally to treat colds and the flu. If you have a cold or flu, take several drops of tincture or two pills every 1-2 hours to aid recovery.
☤ Can be used topically for reducing infections and healing bites, wounds, and boils

LivingFoodLove

Miso Soup with Bok Choy and Mushrooms

5 cups water

1 cup baby bella mushrooms, sliced

Leaves of 1 large stalk of bok choy

3 tbsp white miso paste

3 cloves of garlic, minced

Optional: 1 tsp to 1 tbsp red pepper flakes (depending on how spicy you’d like it)

Boil water in a large pot. Place mushrooms in boiling water then simmer for 5 minutes. This will create a mushroom broth. Place the white miso paste in a small bowl and add some of the broth into the bowl. Whisk the miso paste and broth together until smooth, then add to pot. Add bok choy and two cloves of minced garlic. Cook on low-medium heat for 5 minutes. Turn off heat. Pour into bowls, add remaining garlic, and sprinkle red pepper flakes on top if you would like it spicy. Enjoy! Makes 2-3 servings.

LivingFoodLove

Ube Chia Pudding
6 tbsp chia seeds
2 cups cashew milk
1 tbsp maple syrup
1 ½ tbsp powdered ube (purple yam that has been grated and dehydrated into a powder)
1 tsp vanilla extract

Mix all ingredients thoroughly in a medium sized glass bowl. Store in fridge overnight. Before serving the next morning, stir well. Eat with toppings of your choice. I used carob chips, coconut flakes, and blueberries, and it sure was tasty! Makes 2 servings.

If you are making more or less servings, use this ratio:
1 cup cashew milk: 3 tbsp chia seeds
Multiply this ratio by the number of servings you are making.
For example, if I want to make 3 servings, it would be:
(1 cup cashew milk x3): (3 tbsp chia seedsx3) = 3 cups cashew milk: 9 tbsp chia seeds.

What is Ube?
Ube is a root vegetable that is native to the Philippines. It is a bright purple color, and its relatives are taro and the Okinawa sweet potato. It is sometimes referred to as “purple yam.” In Filipino culture, ube is often used to make sweets and desserts. Ube has been around for many millennia and has been used throughout time as a laxative, treatment for fevers, hemorrhoids, gonorrhea, leprosy, and tumors, and a way to rid parasitic worms from the body.

LivingFoodLove