Why vegan? It began when my partner discovered his cholesterol was off the charts. Though he’s in his early 30’s and active, (he does martial arts 3-4xs/week), he was told he would need medication if he could not get it under control. We looked into the benefits of a plant-based diet and decided to start with that.
For 4 months we went completely vegan. And it worked! His cholesterol dropped about 75 points! We were so excited.
But then we were at a crossroads. Do we continue to eat vegan? Do we fall back to old habits? We felt so good with this diet, it was an easy choice to continue.
And I am happy we decided to stick with it; essentially, we are about 90% vegan. We’ve become whizzes in the kitchen. Vegan skills are easy to learn, and we are always up for a culinary challenge.
Homemade vegan ice cream poses a challenge, but I’d been successful in my first attempts and knew that I was ready for something more advanced. Cue my CSA… a delivery of vibrant beets inspired me! I gathered my ingredients and set out to make a pint.
½ raw beet, shredded
1 to 1 1/3 cup soy based creamer
1 tsp olive oil
2 – 3 tbsp agave nectar
Heat oil in a skillet
Add shredded beets and cook for 3-5 minutes until beets begin to brighten
Remove from heat and transfer beets to a bowl
Mix in other ingredients
(optional, I didn’t) blend ingredients for a consistent batter
Refrigerate for 30 mins to an hour
Add ingredients to a pint-sized ice cream mixer
Follow directions for your ice cream mixer
As soon as this savory desert was done, we devoured it! Now, I love beets, so I knew I’d like it, but my partner is not a a huge fan, so I was glad that he liked it as well. He did offer constructive criticism: blending the batter to a smoother constancy would be better. He found the chunks to be too much of a reminder that yes, indeed, he was eating a beet ice cream. But in the end, it turned out great and we both considered it a hit. We’ll definitely make it again.
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- Vanilla Beet Ice Cream « The Ginger Kitchen | August 6, 2012