For me, making the switch from highly processed, conveyor-belt food, to home-prepped vibrant wholefood dishes, was as revelatory as the transition from horse ‘n’ carriage to airplane. It is beyond mind-blowing, it’s life-changing. Today’s recipe illustrates this beautifully; a mint chocolate chip ice-cream made from nutritious avocados and pitch dark chocolate.
It is sweetened with coconut flower nectar that has been boiled with coconut milk to make a thick, honeyed cream to replace the dairy in traditional ice cream. Yes, it’s still a treat, but one that is humming with monounsaturated oleic fat. This fat has been lauded for helping lower LDL “bad” cholesterol and raising our HDL “good” cholesterol.
Woohoo! I’m a firm believer that if we nourish our body with the right nutrients, our body will nourish us back. Try it yourself and see..
