We have the utmost blessing today of sharing an incredible post and video by the absolute superhero Cathryn of In Letter Too Large To See. Cathryn is a videographer as well as a wizard in the kitchen. We are constantly swooning over her Instagram posts of next level creations. Enjoy this ridiculously amazing recipe!
There is beauty in the art of wholly living. Stand up for what you believe in and embrace where you came from. There is a joy to be found in the gathering around a communal table with loved ones, a nourishment to be had in the act of enjoying a home made meal rooted in tradition. Yes, there are tears, there are trials; and there is heartache and there is bruising. But, there is also chocolate and there is laughter; there is made-from-scratch bread right out of the oven and warm cups of tea. There are books, picnics, and rain falls.
Simply put, there are miracles; miracles found in the small, simple moments of life, the subtle breaths in-between. We simply need to take the time to look for them. Because, there is beauty all around us, and we should revel in it, play with it, and soak it in until our core is saturated with it. And then, let it spill out uncontrollably until those around us get a good swig. Do this for you and do this for them, because you were given life, you were given purpose - you were given beauty. And that, my friend, is worth celebrating.
If you’d like, let’s start celebrating together. Starting with ice cream.
Mint Chocolate Chip Chaga Ice Cream
- 3 cups Vanilla Tigernut Milk*
- I cup Cashews (soaked)
- 2 TB Manuka Honey (adjust to preferred sweetness)
- 2 packets Four Sigma Chaga
- 1/2 tsp. Green Stevia Powder
- 1/2 tsp Spirulina
- 4 drops Peppermint Essential Oil
- Pinch Sea Salt
- Handful of Cacao Nibs
Optional: 2 TB colostrum
Optional: 1 TB Grass-Fed Gelatin dissolved in ¼ cup Boiling Water (used as a thickening agent and to help prevent ice crystals)
*To make vanilla tigernut milk, blend 1 cup soaked tigernuts with three cups water and 1 tsp. vanilla powder. Strain and it’s ready!
- I cup Boiled Water
- 1 packet Four Sigma Reishi
- Coffee/Espresso Shot
- 1 packet Four Sigma Reishi
Pour all ice cream ingredients except cacao nibs into high-speed blender and puree until smooth. Add cacao nibs and pulse. Pour mixture into ice cream maker and follow manufactures’ directions. Once done, store in freezer. Scoop ice cream into cup. Boil some water, or make coffee, and add one FSF reishi packet. Pour hot liquid over ice cream and add a drizzle of honey or a touch of other toppings if desired. Enjoy!
If you do not have an ice cream maker, you can alternatively freeze blended ingredients right away in a shallow dish. Stir every twenty minutes or so until ice cream is set.
And most importantly, share with friends and family; celebrate life together.
Four Sigma Foods - Instant Reishi & Chaga
Mattole Valley Naturals - Colostrum
Sun Potion - Prash