Delicious and refreshing, raw basil and mint ice-cream makes for an interesting dessert for all seasons. On account of its invigorating taste, this ice-cream works its magic best when consumed after a festive dinner, for it can both aid digestion and freshen breath while tasting absolutely divine! The secret to this smooth little piece of heaven lies in the delicate combination of flavors from two essential oils found in basil and mint, namely eugenol and menthol.
Eugenol is a pale yellow oily fluid common to several types of spices, including cinnamon, nutmeg, clove, basil and bay leaf. Its spicy aroma has been used extensively in the perfume and flavoring industries, while some scientific evidence suggest that eugenol might also kill human colon cancer cells. Moreover, it has been used in traditional medicine for generations as a local antiseptic and anesthetic.
Menthol is currently one of the most commonly used essential oils, working as an analgesic, antipruritic, nasal and chest decongestant, as well as antispasmodic and smooth muscle relaxant, especially in the treatment of gastrointestinal disturbances. Furthermore, mint is renowned for its ability to freshen breath and restore the normal ph of saliva, as well as for inhibiting bacterial growth in the oral cavity.
The fine cashew cream ice-cream base is a great source of monounsaturated fatty acids, which protect against cardiovascular disease by reducing bad cholesterol and increasing the blood levels of good cholesterol. Rich in healthful amino acids, just a few scoops of this heavenly basil and mint ice-cream can provide you with a large part of your daily protein needs!
As the chill of winter is just about knocking at our doors, we may find ourselves wanting to consume more restorative foods that energize us from the inside out, and also that are an absolute delight for our taste buds. While apple is famed for having that type of flavor that would go decently well with any kind of food, it is particularly fabulous when combined with squash, almond milk and tarragon, in this scrumptious and heavenly apple and butternut squash raw soup!
Not only can this soup make for a nutritionally dense and satisfying breakfast, but it comes highly recommended for those cold winter days when our metabolisms slow down and our biological clocks switch our bodies to what I like to call "the winter mode".
If you find that you are striving to conserve, rather than spend energy during the winter, adding more squash and other carotene rich foods to your diet is definitely the way to go.
Squash provides notable amounts of energy giving complex carbohydrates, as well as omega-3 fatty acids, folate, niacin, copper, tryptophan, manganese and dietary fiber. Moreover, apples can provide important benefits for nearly every system in the human body, including neurological (through the prevention of dementia), cardiovascular (by decreasing blood cholesterol levels), digestive (by supporting colon and intestinal health and regulating metabolism), as well as reproductive (through the prevention of prostate cancer).
So for tonight’s dessert I am serving friends this incredibly simple and light Persimmon Gelée. Any fruit can be used but persimmons have a sugar sweet taste that many autumn fruits do not possess. Plate with honey and dusted cinnamon!
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Submitted by powerlifer on October 26, 2011 - 3:12pm
So our first entry in our Raw Dessert Recipe section and today we have a delicious raw carob avocado mousse pudding recipe. I have used carob powder for the chocolate taste as i know many who dont tolerate cacao well. Carob has all the wonderful chocolatey taste without the stimulants that cacao contains such as caffeine and theobromine. The medjool dates help not only to give the “chocolatey” consistency but to add a sweetness to the pudding. A little vegan milk is needed such as almond or soy to help mix and process the ingredients.
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While I was in Tuscany, I fell in love with 2 things: almond flavored desserts and figs! So everyone takes something different away from their travels through this region of Italy and for me it is this Tuscan Frangipane with Figs. The frangipane hits your mouth with several flavor with the sweet almonds, lemon zest and vanilla bean. Topped with figs, thyme and orange zest this lovely dessert will impress all guest with the diverse flavors of all things that are Tuscan!