Wild Blueberry Ice Cream

There are umpteen reasons to go wild about these wild blueberries. For starters ,its one of the best anti-aging and anti-cancer foods ,also known to promote healthy vision and maintain heart health.

Difference between Wild and Cultivated Blueberries
Wild blueberries are distinct from cultivated blueberries in several significant ways.Unlike cultivated (highbush) blueberries, Wild (lowbush) Blueberries are not planted. They are spread primarily by rhizomes or underground runners, which give rise to new shoots and stems. Wild Blueberry fields and barrens contain many different varieties of berries, which accounts for the variations in size and color that characterize the Wild Blueberry crop.
Other differences include:

Antioxidant capacity - Wild Blueberries contain more of the powerful antioxidant anthocyanin and demonstrate greater antioxidant capacity per serving than cultivated blueberries.
Taste - Wild Blueberries have a more intense, sweet and tangy taste than cultivated blueberries
Size - Wild Blueberries are naturally smaller and more compact (less water content) than cultivated, which means you get more Wild Blueberries per pound.
Performance - Wild Blueberries hold their shape, texture and color through a variety of baking and manufacturing process. They also freeze very well: IQF Wild Blueberries maintain their quality for more than two years.

Wild Blueberry Health
Source :Wildblueberries.com


One of my favorite ways to enjoy the wild blueberries is in an non-fat yogurt. Also this Wild blueberry Ice-cream is truly a sensational summer treat. The method remains same as other dairy-free healthy ice creams inspired by Rachel's original recipe.


Recipe : Dairy free Wild Blueberry Ice-cream ,inspired by Rachel Albert-Matesz's Ice Dream Cookbook.Find my review here.

Yields 1 3/4 cup
Ingredients
one 14 ounce can Coconut milk(preservative free,I use Thai Kitchen brand)
2 cups frozen Wild blueberries
1/4 cup honey,agave nectar or 1/3 cup maple syrup
1/3 cup cool or cold filtered water
2 teaspoon unflavored gelatin or 3/4 teaspoon agar agar powder (not the flakes)
pinch of salt


Method
1.Warm the water in small sauce pan.Sprinkle the gelatin or agar-agar,do no stir,let dissolved completely 4-5 minutes.Turn off the heat.
2.Process the 1 cup of blueberries in a food processor or vitamix along with the coconut milk,sweetener(honey or agave),salt,the gelatin or agar-agar mixture and blend again until well combined and smooth.
3-Pour into one or more wide-mouthed jars. Cover and refrigerate for at least 6 hours before churning.

4-Scrape the chilled custard into the canister of your ice cream maker. Churn according to the manufacturer’s instructions.Mix in the remaining 1 cup of frozen blueberries.

5-Serve immediately or spoon into several 8-to 16-ounce freezer safe containers. Cover and freeze for 3 or more hours for a firmer texture.

6-Soften solidly frozen dessert by placing it in the refrigerator for 30 to 45 minutes or on the counter for 15 to 30 minutes before serving.Garnish with fresh mango slices

Without the Ice cream machine method
After the step 2,transfer the Ice Cream mixture in to a freezer proof container,preferably air tight.Freeze for about an hour,then get the container out and whisk the mixture using a spatula or hand held whisk or electric whisk to break the ice crystals forming over the edges of the container.Freeze and whisk again after 30-40 minutes ,repeat this for about 6 hours until the mixture is almost frozen.Serve immediately or freeze.Do as in step 6 to serve.

Weekend Herb Blogging #287 Round up

Its is always a gratifying experience to host Weekend Herb Blogging ,hats off to Haalo for continuing this fantastic event in to its fifth year. Here is the yummilicious round up the week :


Janet from The Taste Scape (Toronto,Canada) , put together simple,quick and easy Broccoli and Red pepper Stir Fry with Peanuts ,with julienned broccoli stems ,carrots and peppers flavored with Asian sauces ,served alongside quinoa.



Elly from Nutmegs ,Seven (Oxford) ,shared with us a fantastically delicious Apricot and Almond French Toast , prepared using incredibly attractive apricots and whole meal bread toast.


Tigerfish from teczcape - an escape to food ,sent us healthful Parchment-Steamed Arugula ,prepared by gently steaming arugula that helps certain nutrients and carotenoids be better absorbed in cooked than raw arugula.


Kristen of 'From Kristen's Kitchen To Yours' ,shared these appetizing roasted fingerling potatoes with fresh thyme and oregano.





Graziana from Erbe in Cucina (Italy) ,served up a super flavorful rice dish ,Paella parellada with coriander ,that makes a totally filling entree.


Pam from Sidewalk Shoes , delighted us with an aromatic lavender infused Honey Lavender Ricotta Ice Cream , a perfect summer treat.


Cinzia from Cindystar(Garda Lake ,Italy) , Insalata con quadrotti di frittata/Squared Omelet Salad , a nutritious egg and green vegetables dish that could fit as an entrée, main course or just a quick summer lunch.


Anne from House of Annie(Kuching, Sarawak) , made this sweet coconut soup from Malaysia called Bubur Cha Cha , that has all the goodness of vibrant potatoes and tapioca pearls.


Debra from Bear Head Soup(Melbourne, Australia), sent us another sweet coconut soup ,Filipino style Ginataang ,with strikingly similar ingredients as Bubur cha cha.




Johanna from Green Gourmet Giraffe(Melbourne, Australia ) , prepared absolutely deliciousBanana Oat Hotcakes for brunch ,with a little help from her super cute toddler.


Haalo from Cook Almost Anything , cooked up yet another unique dish , using gorgeous Romano beans. Braised Romano Beans is prepared by smothering the flatbeans in rich tomato sauce and cooking until soft and tender


Finally for my entry, Tofu Parathas, Indian flatbread enriched with goodness of tofu and spices.

Be sure to tune in next week's WHB round up at Winnie's Healthy Green Kitchen

Tofu Parathas

Just as verstile as parathas ,tofu can also be flavored in amazingly different recipes. In case you missed some of my favorite recipes with tofu,including desserts have been posted before.
Made from soybean curd , tofu is considered one of the healthiest vegan replacement for meat. 4 ounces of tofu has about 9 grams of protein ,which is almost free of saturated fats and low in calories. Tofu is also rich in minerals ,antioxidants besides being a good source of iron and calcium ,all convincing reasons to think of more way of incorporate in your everyday cooking.




Recipe : Tofu Parathas ,adapted from Divya's Dil se
Ingredients
2 Cups Whole Wheat Flour
4 ounce firm tofu
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1/2 teaspoon cumin powder
1/4 teaspoon salt
2 tablespoon Cilantro ,chopped
2 tablespoon canola oil

Method
Mash the tofu using a fork and mix with all of the spices,salt and cilantro, let marinate for few minutes.
In a large mixing bowl ,add the flour ,oil and the tofu mixture, combine the mixture ,add water just enough to bring the dough together. Let the dough rest for 10-15 minutes.
Heat a cast iron pan(tava) or non stick pan at medium high flame.
Divide the dough in to about 8-10 balls depending on the prefered size of parathas. Sprinkle a little all purpose flour on the rolling surface. Use a rolling pin and carefully roll each of the portion in to round parathas.Roast the parathas by flipping once and spread some oil on the paratha. Flip and roast for few seconds .Use a spatula to lightly press and roll them around the pan. There are done when slightly brown.
serve warm with any kind of chutney.

I'm delighted to host Weekend Herb Blogging for the week.Share your unusual delicious foods.Talk about the one unique ingredient used and please keep the entries exclusive(cannot be sent to other food events).For more rules check here and send your entries to YasmeenHealthnut AT gmail DOT com.