Dark Chocolate Almond Butter Cup Ice Cream

This recipe is a bit time consuming but SO worth it!

(Note: Please make the Almond butter cups ahead of time and refrigerate them until they harden. Then break them apart organically into crumbles to add into the ice cream just before the ice cream is done mixing in the machine.)

 Dark Chocolate Almond Butter Cup Ice Cream

 

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Almond Butter Cups

You will need: 

7 oz. 100% dark chocolate (70% or above is ok, depending on your preference)

1/2 cup natural almond butter

2 TBS. Torani sugar-free vanilla syrup

1 TBS. Stevia/monk fruit

1/2 tsp. vanilla extract

To make: 

First, separate the dark chocolate into smaller pieces and then melt on a double boiler, stirring continuously until perfectly smooth. Line the muffin pan with paper cups and pour a teaspoon of the chocolate into each cup. Blend the almond butter and remaining ingredients, then roll into teaspoon-sized balls before pressing into each chocolate filling.

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Cover every cup with the remaining dark chocolate and refrigerate them until completely hard. After they have hardened, break them into chunks and use them for later in the recipe.

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Next, for the ice cream!

 Dark Chocolate Ice Cream 

You will need: 

13.5 oz Coconut Almond Milk

2 tsp. vanilla extract

3/4 cup equivalent Stevia

Chocolate Sauce (Recipe is below)

Half the batch of the Almond Butter cups, hardened and crumbled

To make: 

Add the coconut almond milk to a saucepan over medium heat, and stir for about seven minutes. During that time add the vanilla extract and sweetener, stirring to combine well.  Cover in a container with plastic wrap and refrigerate for 1-2 hours until the mixture is cool.

While the mixture is cooling down, make the chocolate sauce:

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Dark Chocolate Sauce

You will need: 

3 TBS. coconut almond milk

1 TBS. cacao powder

1/2 oz. unsweetened dark chocolate (100%)

2 TBS. Stevia/monk fruit extract

1 TBS. melted coconut oil

1/4 tsp. vanilla

To make: 

Combine all of the ingredients while waiting for the ice cream to set.

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Once the coconut milk mixture is ready, add it to your ice cream maker and make it according to your machine’s directions. My ice cream maker takes around 30 minutes to produce one batch, however different styles call for different times. Just before the ice cream is done churning, add the almond butter cups and drizzle in the chocolate sauce.

You can serve this immediatley or freeze it for another couple of hours, whatever you prefer!

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God Bless,

Nikki DuBose

 

 

 

 

 

Dinner the Gerson Way

(Note: 6/6/2014 I am no longer doing the Gerson Therapy however I highly recommend it to anyone seeking a natural alternative to medicine). 

As a result of healing from bulimia and anorexia for seventeen years, I sought many nutritional programs on the road to recovery. The Gerson Therapy came when I was at my wits-end with a swollen liver and kidneys. After I felt God leading me to this radical yet simplistic approach to eating and health, I was set completely free of my pain within a month.

All recipes are taken straight from the powerful book I recommend, Healing The Gerson Way (Second Ed.) Thank you to The Gerson Institute and Charlotte Gerson for whom without none of this revolutionary healing would be possible.

Please read Healing The Gerson Way for more information. Knowledge is power! I use one serving of each ingredient and all are certified organic.

First Course

Tomato and Zucchini Salad

Preparation Time: 15 minutes
Serves: 2

tomato
zucchini
green onion
beet
lettuce

Dressing:
flaxseed oil
yogurt
lemon juice

(Please Note: For the yogurt I use a Goats Milk yogurt).

Chop the tomato and zucchini into chunks.Tomato Zucchini Salad Gerson Therapy

Slice the green onion and add. Finely grate the raw beet (or chop cooked beet into chunks) and mix into the salad. Lay on a bed of lettuce. Pour over dressing.

thenikkidubose.com Tomato and Zucchini Salad Gerson_Therapy Nikki_DuBose All RIghts Reserved 2013

Second Course:

Tangy Tomato Soup

Preparation time: 10 minutes
Cooking time: 25 minutes
Serves 2-4

1 lb. tomatoes
1 carrot
1 stick celery
1 onion
1 red bell pepper
little orange juice
yogurt

thenikkidubose.com Tangy Tomato Soup Gerson_Therapy Nikki _DuBose 2013 All RIghts Reserved Foodspirations

Chop tomatoes/carrot/celery and onion. Seed pepper and chop. Put all into a large pot and cover with water. Bring to a boil; turn down the heat and simmer until vegetables are tender. Puree (with electric blender or food mill). Add the orange juice. Reheat gently. Add a swirl of yogurt before serving.

thenikkidubose.com Nikki_DuBose Gerson_Therapy Tangy_Tomato_Soup 2
Third Course

Baked Potatoes

Preparation Time: 5 minutes

Baked potatoes should be thoroughly washed; not scraped or peeled. Bake in low oven at 300°F (149°C) for 2 or 2-1/2 hours or; alternatively bake for 50 minutes to 1 hour at 350°F (177°C).

Fourth Course

Glazed Carrots with Herbs and Lemon

Preparation time: 5 minutes
Cooking time: 30 minutes
Serves 2

1 lb. carrots
1 tsp. sugar
a little water
1 tsp.lemon juice
mint
rosemary
parsley
flaxseed oil

thenikkidubose.com Nikki_DuBose 2013 All Rights Reserved Gerson_Therapy Glazed Carrots with Herbs and Lemon

Gently cool the carrots whole. When beginning to soften remove from pan and cut into 2-inch sticks. Return to the saucepan with the sugar and a little water. Heat until the sugar is dissolved; the water has been absorbed and the carrots are cooked. Add the lemon juice and herbs and heat for an additional two minutes. Place on a warm serving dish and serve immediately.

thenikkidubose.com Nikki_DuBose 2013 All Rights Reserved Foodspirations Gerson_Therapy Glazed Carrots with Herbs and Lemon (2)

So there we have our beautiful dinner of healing foods straight from the Gerson Therapy.

God Bless,
Nikki DuBose