Ice Cream's Purpose

To Every Thing (turn, turn) there is a season (turn, turn)...

To everything there is a purpose!

So you are asking me, what real purpose could ice cream possibly have?  Ready for a story? Sit down, let me tell you a story. Stories are the fibers that weave us together as community!

The recent Indian Summer has been a joy. I love warm fall days with bright blue skies. 75 degrees is about as perfect as it gets. This is still good swimming weather!

The sudden Autumn heat made me think some ice cream would be a good idea. Now I confess, I am not a big ice cream eater, maybe once or twice a summer. Ice cream was just appealing to me. My sister was visiting during this fine summery fall weather. After a hike in Stone Valley, I threw out a "Hey, let's get some ice cream" to her and my kids.

Mistake #1, I opened my big mouth before I thought about it and they (my 2 boys and my sister) were not going to let me off the hook on this one.

So, off to the Potsdam Food Coop a shopping we will go! (I had my way and organic, quality ice cream was on the shopping list!)

I suggested we try a pint of The Three Twin's Dad's Cardamom flavor ice cream. Somehow we left with that, the Sea Salt Caramel, AND the 3 pint container of the Alden's Organic Vanilla ice cream. My sister wanted to get the Three Twins Milk Coffee ice cream as well.

Someone had to be the voice of reason... 5 pints of ice cream for 4 people? Seriously? They listened, we skipped the coffee ice cream!

So, are you wondering about the whole "ice cream's purpose" thing here? Let me just say this:

Ice cream in your freezer is like the canary in the coal mine. It is the perfect way to gauge the correct temperature setting of your freezer. Ice cream too hard to eat? The freezer needs to be turned down, meaning the temperature inside the freezer needs to be raised a bit. Ice cream too mushy and runny? Time to set the temperature in your freezer a tad bit lower.

I recommend any freezer temperature changes be carried out in tiny, little increments and tested frequently. It is totally acceptable to leave a spoon right on top of the freezer, you know, just in case an emergency check is required.

Caution: Do not ever hide the spoon inside the freezer. Way too cold in the mouth!

Action to take:  Head on over to the Potsdam Coop or your local natural food store that carries quality, organic ice cream and get some now... before the Indian Summer escapes us!

PS  By the way, I do recommend the Milk Coffee ice cream. It is divine! The cardamom was exquisite! Vanilla is simply scrumptious and the Sea Salted Caramel is a must try. You decide!

Tell me your ice cream story!

PPS Remember to join the Local Living Venture and I as we rock your world (no, not with ice cream) with vibrant health and healing messages!  Whole Health & Healing Academy continues this Thursday evening with Natural Foods Know How. See you there!

Whole Food Pumpkin Pie!

I had a request for how I would make a lower sugar, lower carb pumpkin pie for the fall holiday table... maybe for Thanksgiving, Fall Equinox, a Harvest Fest... you decide when and whip up a tasty, whole food pie treat.

Here is how I make my yummy Autumn pumpkin pies. Enjoy!

Lower sugar, low carb Pumpkin Pie

Ingredients  Praline Crust:

• 1/4 cup melted butter*
• 1 1/4 cup finely chopped pecans (almonds or coconut are other fun variations)
• 2-4 tbsp. sucanat sugar (Potsdam Coop & Nature's Storehouse)
• 1/8 teaspoon unrefined sea salt
• 1/8 to 1/4 teaspoon ground cinnamon

Sugar Pie Pumpkins

Pie Filling:  You can also use a butternut or buttercup squash. 

• 1 (15-ounce) can no sugar added pumpkin filling, organic of course.  To cook your own pie pumpkin, see below.
• 1/3 to ½ cup sucanat sugar
• 1 tablespoon pumpkin pie spice
• 1 Tbsp. vanilla extract
• 1 1/4 cups heavy cream* (If you buy a pint of heavy cream, use 1 cup here and 1 cup for whipped topping, just add 1/4 full fat milk* to make up the difference.)
• 4 eggs*

Long Pie Pumpkins

Directions: Preheat oven to 350 degrees F.

Make the crust:

• Mix all crust ingredients together in a small bowl.
• While mixture is still warm from the butter, press it evenly into the bottom of a deep-dish pie pan.
• Bake for about 5 minutes, or until browned.
• Remove pie crust from oven.

Make the filling:  Turn oven to 425 F

• Place all filling ingredients in a medium bowl and mix well with a wire whisk.
• Pour filling into your pre-baked pie crust.
• Bake for 15 minutes and then reduce the oven temperature to 350 degrees F.
• Continue to bake for an additional 50 to 55 minutes.
• To test to see if cooked enough, stick a sharp knife in the center; if it comes out clean, the pie is done.
• Cool and then chill before serving.
• To serve, top each slice with a dollop of low carb whipped cream.

Lower Carb Fresh Whipped Cream:

• 1 cup heavy cream*
• 2 tbsp. to ¼ cup sucanat sugar
• 1-3 tsp. vanilla extract, I tend to go for the more is better, you do not miss the sugar when you add vanilla, maybe a dash of cinnamon too!

Cooking your own pie pumpkin:  I take the whole little pie pumpkin and put it in a pot with about 1 inch of water in the pot.  Cover, bring to a boil, and reduce heat to a very gentle simmer.  Check in 30 minutes, if a sharp knife slides into the flesh easily, it is done.  I carefully remove it from the pot and put it in a bowl or plate with upturned edges.  Cut into pieces and puree the whole pumpkin: seeds, skin, and all.  A blender works best.  Use what you need for the pie and make curry pumpkin soup with the rest! 

Curry Pumpkin Soup: This is as easy as putting the rest of your pie pumpkin in the blender with milk* (add enough milk to blend the pumpkin into a puree and then add what you need to get the thickness you are looking for in a creamy soup) and adding your favorite blended curry spice to your taste. Blend, heat, enjoy!

*I suggest using butter, eggs, and whipping cream be from animals raised naturally: grass fed cows and chickens foraging for their own natural foods.