Benefits of Bee Pollen

September 21, 2016 by beyondthebite4life Leave a Comment

If you keep up-to-date on the latest diet crazes, you may be hearing about bee pollen more and more often, and for good reasons. Unlike some food fads, bee pollen is truly a super food that that should, and certainly needs to stick around.

The Source

While it may sound a bit crazy at first, bee pollen is precisely what the name implies – pollen collected from bees. The process starts when bees collect pollen from a variety of plants, mixing the collected pollen with their nectar. They then store this nectar in their hind legs, bringing it back to their hive and packing it in the cells of the given honeycomb. This packed pollen is then covered with what is known was “bee bread,” which is a combination of honey and wax that covers the pollen in a thin layer. It is called “bee bread” do to the fact that this mixture is preserved through anaerobic fermentation that occurs in the honeycomb. In turn, this preserved pollen becomes the bee colonies protein source.

What’s the Big Deal?

You may be familiar with the health benefits of consuming raw honey, especially for seasonal allergies. Bee pollen is no different in that it contains a variety of compounds that make it both incredibly nutrient dense and medicinal in nature. With a complex composition of vitamins, macro-nutrients, micronutrients, flavonoids, lipids, and amino acids, more and more studies are proving it has numerous, beneficial effects on the human body.

Benefits of Bee Pollen

When you break down the complex chemical composition of bee pollen, you will find that it is made up of 30% digestible carbohydrates, 26% sugar, 23% protein, essential amino acids included, 5% lipids (essential fatty acids included), 2% phenolic compounds (antioxidants), 1.6% minerals (such as calcium, iron, zinc, selenium), 0.6% water-soluble vitamins and acids (such as the all-important group of B vitamins), and 0.1% fat-soluble vitamins (including A, E and D). With such a diverse nutrient makeup, you may be wondering why this superfood is just now being discovered. In actuality, this nutrient dense food has used in Chinese medicine as both an energy and a nutritive tonic for many decades. It is also used to help regulate the intestinal track, prevent infectious diseases, aid in recovering from a chronic illness, build new, healthy blood, as well as extending overall lifespan and longevity in individuals all throughout different world cultures. According to Russian researchers at the Institute of Apiculture, bee pollen is easily one of “the richest source of vitamins found in nature in a single food.” A study done by Dr. Robinson and published by the USDA found that when cancer bred mice subjected to die were fed a diet of mice chow and bee pollen (ratio 10,000 to 1), those given pollen actually developed their tumors slower or were clear altogether. Pretty impresser huh? As mentioned earlier, bee pollen is similar to raw honey in that it is one of nature’s natural anti-histamines. As discussed in my post on all-things histamine, antbibodies are created to fight against allergens as part of the bodies immune response. Once antibodies are created in response to a given substance (dietary, environmental, etc..), they are able to activate the receptors on cells throughout your body, causing an allergic reaction. Through animal studies, it has been shown that the consumption of bee pollen helps reduce anaphylactic reactions, as well as being an IgE and IgG inhibitor, both antibodies that activate mast cells and thus cause allergic reactions. With all that said, some of the other benefits of bee pollen include reduction of inflammation , protection of the liver against toxicity, immune system support, eased menopausal symptoms, stress, and overall, promotion of healing throughout the human body.

Finding the Right Pollen

Much like any other food, finding bee pollen from a local sources is very important. It is also key to make sure the bees that the pollen is derived from have not been treated with pesticides or other chemicals that will be harmful to both the benefits of the pollen and to you as the consumer. It can be found in both granule form or powder form, though they are essentially the same exact product, just in different form. I personally take granulated bee pollen from a farm not far away here in Nashville, TN. Though you can add it to smoothies or sprinkle it over a salad, I choose to take it straight by eating it off of a spoon so I can gauge my bodies reaction. It is recommended for those with allergies, whether in the form of hay fever or anaphylaxis, and everything inbetween, to work up your dose of bee pollen very slowly (say 2-3 granules at first). Personally, despite having a mast cell activation disorder caused by a primary immunodeficiency, I was able to start with a does of ½ tsp. It has been a few weeks and I am up to 1 tbsp with no issues. Though there is no “limit” per say, to how much one should take per day, 3-4 tbsp is typically considered to be a good amount to aim for.

Summary

In the end, bee pollen is incredibly nutritive to the body. With such a healing chemical structure, I could write multiple posts simply discussing all of the benefits being studied. For this reason, I have included a few great resources below, as well as some informative articles linked throughout the text above. In the end, if you haven’t given pollen a chance, there is no better time than now to try!

Disclaimer: I am in no way a registered medical doctor able to diagnose or treat disease. I am simply presenting health information as I have been taught and learned, leaving how one interprets it up to the individual.

Homemade Mayonnaise (Keto, Stage 1 AIP reintroduction)

September 7, 2016 by beyondthebite4life Leave a Comment

Before beginning culinary school, I had always heard that making mayonnaise by hand was a big and daunting task. Yet once I had to do it myself, I realized there wasn’t much to make a hype over. Honestly, if you are comfortable with a whisk in you hand, than making mayonnaise is a piece of cake. The key, much like making mayo with a food processor or immersion blender, is to not add too much oil at once, as this will cause the emulsion to break. What I like about making this condiment by hand is that if you do, by accident, end up adding too much oil at first, all you have to do is whisk even faster, and there is a great potential for saving it. Yet this isn’t an option when using a food processor or immersion blender, as the blades are already spinning as fast as they can go. You arm on the other hand, can kick into high gear if needed, lowering the risk of wasting two cups of perfectly good oil. Of course, you don’t have to use just MCT oil, or MCT oil at all. Avocado, macadamia, and olive oil are also great options. Keep in mind, if you use all olive oil, it will have a distinct “olive oil” taste, while avocado and macadamia are a bit milder. If you have distant memories of mayonnaise from your childhood, you may fancy adding a bit of sugar (maple, coconut, date…) to the mayo, to add just a tad sweetness. Overall, what you add is up to you, as well as how you make it (by hand vs. food processor). As noted for those on the Autoimmune Protocol, this recipe is acceptable if you have made it to stage one reintroductions.

Homemade Mayonnaise

Print Recipe

(Yields 2 cups)

Ingredients

12-16 oz MCT oil (or) Avocado oil
2 egg yolks
1/4-1/2 tsp sea salt
1/2 tsp brown mustard (or) mustard powder
Lemon juice to taste
1 tsp apple cider vinegar

Process

Whisk together egg yolks, mustard, vinegar, and sea salt in a medium size mixing bowl.
While whisking vigorously, slowly drizzle in the MCT oil, 1 tbsp at a time for atleast the first 1/2 cup, until beginning to emulsify.
Continue whisking and slowly adding the oil until thickened, then whisk in lemon juice to taste and store in a mason jar in the fridge for up to one week.

Recipe Notes

Making mayo by hand is how I had to make it in school, however, I have had success using a food processor and immersion blender, using the same technique as above.

You can also use avocado oil in place of MCT.

For those on the AIP, this recipe uses stage one reintro ingredients (mustard is a seed based spice)

John 14:23 “Jesus answered and said to him, “If anyone loves Me, he will keep My word; and My Father will love him, and We will come to him and make Our home with him.”

Vietnamese Caramelized Ginger Chicken (Ga Kho – AIP, Paleo, Low-FODMAP)

August 24, 2016 by beyondthebite4life 3 Comments

Today’s recipe is one that was inspired by Jo Romero’s Chinese Lemon Chicken. Awhile back this winter, I prepared the ultimate comfort food dish – AIP Paleo Lebonese yellow rice a long side the Chinese Lemon Chicken as seen here on Comfort Bites Blog. It was an amazing recipe that I thoroughly enjoyed, which is why how I happened upon today’s recipe, another twist on classic takeout, only a Vietnamese version. Traditionally, caramel chicken includes an equal ratio of vinegar to fish sauce, which creates the ultimate umami flavor profile. Couple this killer taste with sweet coconut sugar and pungent ginger, and you’ve got yourself a chopstick worthy meal. I chose to serve mine with a mixture of peppery green and herbs, including the daikon radish sprouts pictured along side the chicken. Overall, this recipe is incredibly tasty and a great treat sure to squash any greasy takeout cravings.

Vietnamese Caramelized Ginger Chicken

Print Recipe

(Serves 4-6)

Ingredients

2 lb chicken thighs
2 tbsp apple cider vinegar
2 tbsp fish sauce
1/4 cup chopped green onion
1/2 cup coconut sugar
1/4 cup minced fresh ginger
1 tbsp Otto’s Cassava Flour
2 tbsp water
2 tbsp coconut oil

Process

Heat 1 tbsp oil in a large pan over medium-low heat and saute ginger until fragrant, 1-2 minutes, then remove from the pan and set aside.
In a bowl, mix together fish sauce, vinegar, coconut sugar, and ginger.
Cut chicken into bite size pieces and pat dry with a paper towel.
Heat pan with remaining tbsp of oil over medium heat and sear the chicken on both sides until golden, then pour half of the sauce into the pan, allowing to cook until chicken is 3/4 of the way cooked through.
Whisk cassava flour and water together, then add into remaining sauce and pour the sauce over the chicken and allow to cook until thickened and coating the chicken.

Psalm 116:1-1 “I love the Lord, because He has heard My voice and my supplications. Because He has inclined His ear to me, Therefore I will call upon Him as long as I live.”

Creamy Mango Sorbet (AIP, Paleo, Vegan)

August 12, 2016 by beyondthebite4life 2 Comments

Something pretty devastating happened the week before making this recipe….my oven broke. If you are anything like myself, yes, this is quite depressing. How in the world am I supposed to bake without an oven? Even though I don’t eat sweet treats, being in the kitchen and experimenting with baked goods is extremely therapeutic for me. So, since I was without the option of an oven, I decided to take the opportunity and work on some sweet treats that didn’t require baking. While brownies are ALWAYS a good idea, sometimes heating up the kitchen on a hot summer day isn’t exactly ideal. Sorbet on the other hand, is perfect. Mango sorbet has been a favorite every since I was younger. I always loved eating it with vanilla ice cream, using my spoon to swirl the two together into a cold, creamy treat, and today’s recipe definitely brought me back to those summer nights as a child. To me, sorbet should be thick, creamy, rich in flavor, and equally delicious as ice cream. This recipe is just that, as it is full of mango flavor that leaves you happy and satisfied. For additional yumminess, I encourage you to eat it with sliced strawberries, as these add an extra pop of flavor that compliments the mango perfectly. So scoop up some of this cold sorbet and enjoy as it tantalizes your tastebuds!

Creamy Mango Sorbet

Print Recipe

(Serves 4-6)

Ingredients

3-4 cups fresh mango, cut into chunks
1-2 cups water
1/2 cup coconut sugar
1 tsp vanilla

Process

Combine water and sugar in a sauce pot and heat until sugar has dissolved.
Add sugar water, mango, and vanilla to a high speed blender or food processor and blend until smooth.
Allow the mixture to fully chill in the fridge.
Pour puree into an ice cream maker and churn until firm.

Recipe Notes

How much water you thin the mango out with is up to how you prefer your sorbet. (ex: less water makes a more dense, mango sorbet, more water makes it icier)

Psalm 119:14 “I have rejoiced in the way of Your testimonies, As much as in all riches.”

Pan Fried Trout with Clementine Salsa (AIP, Paleo)

July 30, 2016 by beyondthebite4life Leave a Comment

It’s definitely summer weather here in Nashville, which means new recipes must be made! My friend works at a fish market in town, so I decided to go and come up with the recipe based off of what was in front of me. Previously that week I had made a trout dish in school, so I decided, why not a trout recipe? I don’t have one on here and it is such a tasty fish. Prior to making this recipe, my family was in town, and my mom had bought the household an entire bag of clementines. Needless to say, they didn’t all get eaten by the time she left, so I decided to also incorporate that into my recipe. The salsa is bright, refreshing, and the perfect addition to a lightly pan fried fillet of fish. I lightly dusted the fish in Otto’s cassava flour before cooking, as this creates an extra crispy skin when fried. However, this isn’t completely necessary, and you can definitely make it without the flour. If you want to skip the frying all together, feel free to grill or bake your trout. If you don’t have clementines on hand, that’s okay too! Simply substitute orange (blood orange would be AH-MAZING) or grapefruit, though that may be a bit more tangy. The clementines have a nice, subtle citrus flavor that does not over-power the dish. Overall, it is a light flavorful dish perfect for these hot summer nights.

IMG_1125 (1)

Pan Fried Trout with Clementine Salsa

Print Recipe

(Serves 2-4)
Trout

1 lb trout fillet
Otto’s cassava flour for dusting
1/4 tsp sea salt
Avocado oil for frying

Clementine Salsa

1 cup clementine – peeled and cut into 1/4 inch chunks
1/4 cup minced red onion
2 tbsp minced fresh parsley
2 tbsp white wine vinegar
2 tbsp avocado oil
1/4 tsp sea salt

Process

Mix all of the salsa ingredients together in a bowl and allow to sit and marinate until the fish is cooked.
Heat enough oil to fill your pan with 1/4 inch oil until crackling.
Starting with 1/4 cup flour, spread flour out on a large sheet tray and dredge trout fillets in the flour on each side, shaking off the excess.
Fry trout 3 minutes skin side down, then flip over and finish another 1 minute.
Remove from pan with a spatula and set on a parchment lined plate, sprinkling with more salt if desired and serving with clementine salsa.

1 Corinthians 13:4-7 “4 Love suffers long and is kind; love does not envy; love does not parade itself, is not puffed up; 5 does not behave rudely, does not seek its own, is not provoked, thinks no evil; 6 does not rejoice in iniquity, but rejoices in the truth; 7 bears all things, believes all things, hopes all things, endures all things.”

Grilled Cauliflower Steaks with Ginger Plum Sauce

July 19, 2016 by beyondthebite4life Leave a Comment

After a two week break, school is up and started again. This quarter I am taking European cuisine, Garde Manger, Latin cuisine, and a lecture class on Sustainable Purchasing. I am enjoying them all greatly, and especially look forward to learning more about purchasing foods, as this will certainly come in handy in my future business. Before school started, I decided to get my kitchen juices flowing again. Over break, my boyfriend and I went back to CT and MA, and while we did cook a couple meals, I felt as though it had been years since actually experimenting and trying out a new recipe. So, with an empty Sunday in front of me, I decided to go head and change the typical meat dish up with the cauliflower still sitting in our fridge from before break. I’ve always seen grilled cauliflower, but wasn’t sure if I’d like it. However, I absolutely love crispy roasted cauliflower, and once I tasted this recipe, I realized grilling it wasn’t far off. The cauliflower gets tender, with a nice char on the outside. The smaller florets also get nice and crispy. The plum sauce on the other hand, is something I dreamed up while standing in the produce isle of Publix. I think the workers were a bit worried for me, as I stood there staring at ingredients mumbling flavor combinations to myself. If they only knew! Overall, the dish came together fantastic, as the sauce is a sweet, sour, and bit earthy from the thyme, which accents the smokey flavor of the cauliflower quite well. This dish can be served a long with meat as a side, or easily as the main star (sans the meat). It’s your choice, so enjoy!

Grilled Cauliflower Steaks with Ginger Plum Sauce

Print Recipe

(Serves 4-6)
Ingredients

1 whole cauliflower
1 1/2 cups thinly sliced white onion
4 plums, peeled, 1/4 inch slices
1/4 tsp sea salt
1 tsp ground ginger
1/4 cup balsamic vinegar
2 tbsp maple syrup
1 tsp minced fresh thyme
2 tbsp olive oil
Sea salt for sprinkling on cauliflower

Process

Place 2 plums, onion, sea salt, ground ginger, vinegar, and thyme in a sauce pot, allowing the mixture to come to a boil, then reduce it to a simmer, letting the mixture thicken and the onions soften.
Once the sauce has reduced, add in remaining 2 plus, stirring until combined.
Cut cauliflower into 3/4-1 inch thick steaks, rub with olive oil, and sprinkle generously with sea salt.
Preheat grill to high, and once hot, place cauliflower on it, allowing them to cook 5-6 minutes per side until nicely charred.
Remove cauliflower from the grill and serve with ginger plum sauce.

Psalm 119:7 “I will praise You with uprightness of heart, When I learn Your righteous judgments.”

Chronic Lyme & Functional Fitness (Part 1)

July 9, 2016 by beyondthebite4life 1 Comment

CLFF

Since moving last fall, my body has had its ups and downs. However, despite all the inevitable setbacks, it has continued to move forward. It’s hard to tell in moment, however, when I look back, the process is quite obvious. One of the more recent subjects that I have been encouraged to write about and share with you is my fitness journey. More specifically, how I came to love and benefit from “functional fitness.” But first, I must back up the train and share my past years of experience with exercising and how it has brought me to where I am today. This series will be done in a few posts…so stay tuned!

Where it All Began

My experience with fitness has varied throughout the years. Growing up, I was extremely athletic, always involved in sports and very active. My goal was to be the strongest, fastest, and best of my kind. I took training very seriously and worked out 5-6 days a week. However, once the effects of chronic Lyme started to kick butt in my body, preforming how I once did slowly became more and more difficult. No longer could I make it through a lacrosse game without my feet and ankles aching with pain. Going for a run became a battle against extreme hip and knee pain that left me lying in bed unable to move. Once I hit the “brick wall” in the summer of 2011, not only did the pain increase all throughout my body, but utter weakness and fatigue also took over. In the span of one day, I lost the ability to do what I loved most – preform. In the months to come, my body declined rapidly. I went from being “buff” and able to beat my brother in an arm wrestle, to not able to lift my head off a pillow. My body mass declined significantly, quickly losing weight due to a variety of complications that had built up over the years from the undiagnosed Lyme. I almost felt as if I had lost my identity. One day I could walk, talk, run, and play with my friends and family. The next, I could do nothing of the sort. It was a difficult reality to swallow. Looking in the mirror I did not recognize myself. I was frail, pale, with eyes that turned from a lively blue to dark and hallow.

Skinny

Keeping the Flame Alive

Despite how quickly my body was declining, my interest and love for the human body only grew. It was during these rough years of being bed ridden, in and out of doctors and various hospitals, that I spent my days researching the science behind the human body, food, and many other subjects a long those lines. From all of the past years of being so healthy, I knew what my body was capable of. I knew I would get back to working out, and continually dreamed of the day I’d be back on the tennis court or lifting weights. I never lost this scene in my head. I was adamant, and I believe that is why I am here to talk to you about where I am with my fitness today. Dreaming has been key to my healing, even when the dreams seemed near impossible. However, I continued to dream, believing that if I did it enough they would come true. While the strong fire that once was my health had diminished into a small flame, that flame still flickered, causing the eagerness to reach my full physical potential and optimal health only grow over time.

Starting Over

After the first year or so of trying to figure out what was wrong with my body, a couple of my doctors challenged me to try to walk around a little bit each day. I started with walking up and down the driveway with my mom, around the perimeter of our house, and eventually, the treadmill, which was a big feat in and of itself. For Christmas one year, my parents got me a yoga DVD and mat, which I was able to do a couple times a week. Stretching and walking a little bit each day became my “workout.” While it wasn’t a lot for a regular person, I was moving forward towards my goal of being the strong girl I used to be. Once I got bored of the yoga videos, I pushed myself to add some simple Pilates mat work back into my routine. My aunt is a fantastic Pilates instructor out in Colorado, and she helped me put together a few movements that I could start trying on the reformer.

Progress

Easy Does it

When doing any type of exercise with a body that is battling a chronic illness, one must be overly attentive to how they feel when preforming. Chronic fatigue and pain were too conditions I inevitably faced day in and day out, therefore causing my recovery time after doing anything as simple as a 1 mile walk, to be significantly longer than a healthy human being. It was, and still is, incredibly easy to over-do it. In order to avoid being back in bed, unable to recover, and moving backwards in my health, I must always take extreme precautions. No one in their right mind wants to move backwards, especially when the few steps made forward have been incredibly difficult to do. However, because movement helps my overall body pain significantly, I choose to move even when I don’t necessarily want too.

Three Steps Forward Two Steps Back

Despite being persistent in my daily movement therapy, there were still inevitable set backs in my health. At one point, despite being only 110 pounds, I could run 6 miles without ever feeling any detrimental physical effects. Yet after coming back from vacation one year, parasites and yeast completely took over my body, making my typical mat Pilates routine completely impossible to preform. One week I felt like I could conquer the world, the next I lied in bed discouraged and battling another new symptom due to yet another unknown condition I had developed. All this time I continued my studies in the realm of the human body, which included completing the Primal Blueprint Certification. This course gave me an in-depth, scientific explanation of how human beings were made to exercise and move, the detrimental effects of conventional exercise methods, and ultimately how to gain strength starting from nothing. It was during this time my family also became immersed in their local cross fit gym. Being the exercise lover that I am, I told myself that “one day, I will join them at the gym.”

Turning Tables

Four whole years after my bodies initial breakdown, I did what I told myself I would one day do. I went to CrossFit. The coach knew where I was coming from physically and was very attentive to my every need. With years of innumerable treatments behind me, I was finally feeling stronger. For about three months, I attended the CrossFit gym once a week, modifying the workouts as needed, and making sure to take ample time to rest and recover afterwards. It was fun, and I could not have been more excited. However, as most of my past experiences with changing my workouts, it did not last for long, but this time, for good reasons. October of 2015 I moved out of my parents house to Nashville, TN. The move was rough, especially for the first 5-6 months, as learning to live on my own was physically, mentally, and emotionally draining. The strength that I had once gained and put towards going to CrossFit had to be used in other areas of life, such as driving, keeping house, and going to school. At the time, I didn’t see how these things could drain me of all the stamina my body once had. However, I was reminded time and time again by family and friends that moving and getting acclimated in a new city is exhausting for anyone, even those that are completely healthy. I took my daily walks, did mat Pilates at home, and went to a reformer Pilates class once every Saturday morning. Much like the years before, I kept moving even when I didn’t want too.

A New Chapter

Since the beginning of 2016, my strength has slowly started to return back to where it was prior to moving. This is partially due to finally becoming used to my surroundings, while also receiving more treatment, and overall simply being blessed by the all mighty hands of God. Though I was doing good in my fitness, I started to get in a rut of my typical walking and Pilates routine. I had hit a plateau. Yet little did I know that walking into my first class of American Regional cuisine at school would change all of that and more.

Psalm 55:22 “Cast your cares on the LORD and he will sustain you; he will never let the righteous be shaken.”

Tigernut Flour and Flake Blueberry Crisp (AIP, Paleo, Vegan)

July 2, 2016 by beyondthebite4life 4 Comments

We all have dishes that our friends or family made for us growing up that automatically take us back to our childhood. There are quite a few from my mother, specifically, that bring back an abundance of happy memories. One of these is blueberry crisp. Therefore, with a few new bags of Organic Gemini products on hand, I decided to replicate my childhood favorite. If you are new to tigernuts, they are not a nut at all, rather a starchy tuber grown throughout the Mediterranean and surrounding locations. They are rich in prebiotics, which are ultimately responsible for keeping your gut bacteria happy. Today’s recipe uses both tigernut flour and sliced tigernuts, the latter being both very similar to oats in both texture and taste. Overall, the recipe could not be easier, and the end result is a sweet, oozing, berry-full dessert that is sure to please anyone. I decided to amp things up a little and serve mine with some coconut whipped cream, which I have included below in the recipe notes. This cool, sweet, and creamy topping highlights the crunchy topping and bursting berries underneath quite well, turning it into a scrumptious dessert for your Fourth of July!

Blueberry Crisp

Print Recipe

(Serves 12)
Ingredients

1 cup Organic Gemini tigernut flour
1 cup Organic Gemini tigernut flakes
3/4 cup coconut sugar
1/4 tsp sea salt
1/2 cup + 2 tbsp non-hydrogenated palm shortening
3 pints fresh blueberries

Process

Preheat oven to 350 degrees.
In a food processor, pulse together tigernut flour, tigernut flakes, coconut sugar, and sea salt.
Pulse in palm shortening until the mixture is crumbly and sticks together.
Place blueberries in a 8×8 inch square baking pan and cover with crumble topping.
Place in preheated oven and bake for 35-45 minutes until top has browned and berries are oozing and bubbly.

Recipe Notes

Coconut whipped cream: chill 1 can of full-fat coconut milk overnight, then scoop out solids into a bowl, add 2-3 tbsp coconut sugar, and whip until fluffy.

Jeremiah 17:9-10 ““The heart is deceitful above all things, And desperately wicked; Who can know it? I, the Lord, search the heart, I test the mind, Even to give every man according to his ways, According to the fruit of his doings.”

Refreshing Watermelon Limemade (AIP, Paleo, Vegan)

June 22, 2016 by beyondthebite4life 1 Comment

This year is my first summer in Nashville. Just as I have been told for years prior to moving, it gets HOT, so hot it’s pretty much impossible to eat outside without feeling queasy. Therefore, I decided to keep things light and refreshing for the household and make some limeade, or lemonade, as some would say. If you cannot tell by the pictures, this drink is extremely thirst quenching. Everyone in the house loved it, especially since I served it while the boys were in the garage-turned-recording studio, sweating their butts off playing drums and keyboard. No one could get enough, and it was gone before I could blink! Exactly what I wanted. If you do not have watermelon, I would imagine any other melon, or even berry, such as strawberry, would taste fantastic! Overall, this watermelon limeade is the perfect summer drink for anybody. So sit back, relax, sip up some cold goodness, and try not to melt in this hot summer heat (which, by the way, I do love. No complaining here!)

Watermelon Limemade

Print Recipes

(Serves 6-8)

Simple Syrup

1/2 cup water
1/2 cup coconut sugar

Limemade

6 cups watermelon – scooped out from one very large melon
3/4 cup lime juice
3-4 cups cold water

Watermelon Ice Cubes

1-2 cups watermelon cubes or balls (using a melon baller)

Process

Place simple syrup ingredients together in a small sauce pot and allow the mixture to come to a simmer, allowing to cook until sugar has dissolved in the water.
To make the limeade, blend the watermelon until smooth, then filter through a fine mesh sieve and return to blending agent.
Pour in lime juice and simple syrup, into the watermelon and blend until smooth, then pour it into a large pitcher, finishing off with the cold water and stirring to combine.
Make the watermelon ice cubes by cutting watermelon into cubes or balls using a melon baller and placing them in the freezer to freeze until solid.
Serve each glass of watermelon limemade with 1-2 frozen watermelon ice cubes, a long with 4 regular ice cubes.

Psalm 121:7-8 “The Lord will keep you from all harm— he will watch over your life; the Lord will watch over your coming and going both now and forevermore”a

Vanilla Sugar Cookie Dough Ice Cream (AIP, Paleo, Keto-Friendly)

June 8, 2016 by beyondthebite4life 4 Comments

It is never too early to start working on killer ice cream recipes for the summer. In fact, I begin messing around with this cookie dough ice cream this past March when we had a few 70-80 degrees here in TN. I have always been a huge fan of cookie dough, because, well, who isn’t? Add that creamy, sweet, cookie-deliciousness to ice cream, and you’ve got one dang amazing treat. Because I cannot eat chocolate due to mast cell induced histamine issues, I decided to go with a simple sugar cookie dough instead of the typical chocolate chip cookie dough. My goal was to make it just as scrumptious, and man, did I succeed. It is a rather rich ice cream, so be sure to have friends around to share it with, as devouring the entire batch yourself probably won’t leave you feeling to spiffy. Overall, this ice cream is sure to satisfy all your cravings for a cool treat this summer.

Vanilla Sugar Cookie Dough Ice Cream

Print Recipe

Ice Cream Ingredients

21 oz of full fat coconut milk (1 1/2 cans)
1 tbsp vanilla extract (or) powder for AIP
1/2 cup coconut sugar
4 egg yolks (omit for elimination phase AIP)
Dash of sea salt

Cookie Dough Ingredients

1/3 cup Otto’s cassava flour
1/3 cup Organic Gemini tigernut flour
1/2 tsp sea salt
1 1/2 tsp vanilla extract (or) powder for AIP
1/3 cup coconut sugar
1/4 cup Tin Star Food’s brown butter ghee (or) coconut oil for AIP

Process

Whisk together coconut milk, vanilla, sea salt, and coconut sugar in a sauce pot over medium-low heat until sugar and salt have dissolved.
If using, break the egg yolks into a separate mixing bowl and slowly temper in 1/2 cup of the warmed coconut milk, whisking vigorously to ensure the eggs do not scramble.
Whisk the tempered egg mixture back into the sauce pot and remove from the heat, allowing to cool completely before churning.
To make the cookie dough, use a food processor or hand mixer to combine cream the coconut sugar, vanilla extract, and fat of choice.
Whisk together the dry ingredients and add to the wet mixture, mixing until a dough has formed.
If the dough is too wet, stick in the fridge to firm up, otherwise create bite-size pieces of cookie dough with your fingers, placing them on a platter to later drop into the ice cream.
Once the coconut milk mixture has chilled, pour into prepared ice cream machine and churn 10-15 minutes until beginning to thicken, then slowly drop in the cookie dough bites, allowing the mixture to churn another 5-10 minutes until the consistency of soft serve.
If you would like your ice cream harder, scoop into a shallow dish and place in the freezer. Otherwise, serve ice cream as is and enjoy.

Recipe Notes

Almond flour can be used in replace of the tigernut flour.
Make keto-friendly by subbing out the sugar with your favorite sugar substitute and use a low-carb flour such as almond, in place of the cassava and tigernut.

Psalm 56:4 “ In God I will praise his word, in God I have put my trust; I will not fear what flesh can do unto me.”