We have been enjoying our raspberries off the bushes in our backyard lately, and the in-season nectarines. We lucked out and found some beautiful organic ones at Whole Foods a couple weeks ago. I made some yummy ice cream:
Raspberry Nectarine Ice Cream:
1.5 quarts of whole cream
3 whole nectarines, cut in half and pitted
1/2 c. fresh or frozen raspberries
3 egg yolks (these can be omitted, if you do not have a good source of pastured eggs – the ice cream will just not be as creamy)
1/4 c. real maple syrup
Blend everything in blender. Put in ice cream machine and process according to manufacturer directions. We topped ours with fresh raspberries and chopped walnuts.
One of my kids and I are back on GAPS intro for a “health tweak”… I randomly came up with this super easy snack (mostly out of desperation – but hey, it worked). I have really appreciated it this past week, as our snacking options are pretty slim right now.
I always have a few quarts of yogurt on hand. I make the GAPS legal variety according to this recipe. (always with whole milk!) I use my Excalibur dehydrator to keep the temp stable for 24 hours. I get my inexpensive yogurt starter cultures here.
Apple Cinnamon Yogurt (GAPS intro legal, GF)
I find that these measurements go well together though, although I’m guessing you could do more or less or any of them and it would work:
1 c. yogurt
1 c. cooked and mushed apple
1 T. cinnamon
Mix them all up until blended. That’s it. Take that, name-brand-low-fat-yogurt. 🙂 Who needs you???