As many of you have heard about the tragic news of the Oakland Ghost Ship Fire that took many precious lives on Friday night of 12-2-16. The fire was about one mile from our clinic here at Cotton Mills Studios. Many people were impacted by this lost including me, the Bay area may be large, but communities overlap and friends of mine have either directly lost a loved one or are 1-2 degrees separated from one or more of the souls that were in the fire. These times have been difficult and dark for many and in grief, so much love and light have also poured out in support of one another. Cherishing the lives that touched so many, and as hard as it may be, to appreciate the mysterious ways that universe conspires to highlight the beauty of life in the most tragic events. I created this video with the wise words of Gandhi in hopes of bringing light to darkness.
Winter is the season for warmth, but there are those of us that still crave ice cream. In Chinese Medicine, ice cream is a no no since it is cold. Only in rare occasions such as a hot summer's day should it be permissible to eat something as cold as ice cream.
So why am I offering a recipe for ice cream? This recipe is slightly different since the main ingredient is a delicious chinese medicinal herb - black sesame (黑芝麻). Black sesame is considered to be a nourishing herb that is a tonic for the kidney and liver as well as a lubricant for the large intestine. Meaning - it helps build your blood that will in turn help your vision as well as preventing pre-mature greying of the hair.
In addition because the sesame is black, (the color of winter according to chinese medicine), it has a resonance with this season. Kidney is also the organ of the winter season, another plus for black sesame. So if you must eat ice cream in the winter, might as well eat this one that integrates a herb that has seasonal benefits!
Learn how to make your own vegan black sesame ice cream by watching my video.
Recipe courtesy of graceful_running (on IG).
1 can full fat coconut cream/milk ⅓ cup black sesame powder ¼ cup maple syrup ¼ tsp vanilla extract 1 pinch sea salt
1. In saucepan warm 1 can of coconut cream/milk with the ¼ cup maple syrup over medium-low heat 2. Whisk the coconut cream/milk and maple syrup until combined 3. Add 1 pinch of sea salt, ¼ tsp vanilla extract, stir then add ⅓ cup of black sesame powder 4. Whisk all ingredients until combined 5. Remove from heat and let sit for 20 mins or so until mixture reaches room temperature 6. Transfer to sealed container and place in fridge for 2 or more hours to cool 7. Follow instructions from your ice cream maker and churn the cream mixture* 8. Enjoy immediately or transfer to freezer safe container for future yummy
*If no ice cream maker, place mixture into a bowl or shallow pan and place in freezer. Every 30 mins, take the cream mixture out and scrape the frozen areas from the side and combine with the rest of the mixture then place back in freezer. Continue this process 4-5 times to get close to your desired consistency