Midwinter IceMousse: Serves 4 to 6 (nut free)
* 1 cup purified/filtered water
* 1 cup light tahini (raw if possible from www.detoxyourworld.com)
* 2 Oranges, zest (finely grate) and juice
* ¼ 1/4 cup raw chocolate powder
* ¼ 1/4 cup wild carob
* 1 Tbsp maca powder (optional)
* 1 Tbsp brazilian ginseng (optional)
* ¼ 1/4 cup agave (very sweet), yacon (plumy), carob syrup (treacle like molasses)
or xylitol
* 1 tsp cinnamon
* ¼ 1 tsp nutmeg
* 1 vanilla pod, insides only
* 1 cup coconut oil, melt
Garnish: 1/4 cup seasonal dried fruits of choice (soak overnight in filtered/purified water, drain and rinse) with a smattering of xyilitol for snow flake feel (Xylobrit is a sugar free natural sweetener made from birch trees, and can be bought from Dimensions health food store, Upper Bangor. Suitable for diabetics.)
Place all the ingredients in the descending order in a high speed food processor i.e., vitamix wet jug (except for the orange zest and garnish) and process until silky smooth. Use the plunger to help with mixing. Add the orange zest and gently fold into the main mix. Pour and spoon into crème brule ceramic pots and garnish. Place in the freezer for several hours until set and eat like ice cream or place in the fridge to chill for 6hrs hours to eat like mousse.
Tastes better made the day before and keeps in the fridge for up to a week.
Taken from 'The Earth Kitchen' recipe book. CopyRight Emma Schade-Stylli
The Earth Kitchen
exploring natures gift for healing
