Today I made a Raspberry Gelato recipe I found in the magazine Naturally, Danny Seo (also a new favorite find). It is included in an article featuring Lee Holmes, author of Supercharged Food, Eat Yourself Beautiful. Great article, by the way. Lee talks about her battle with health issues and how she came to correlate her diet to some of her symptoms. This is very similar to my own experiences. In the article, she has tips on healthy eating, diet myth busters, and some yummy looking easy recipes, such as a stir fry shrimp (I would call it a coconut curry shrimp), a cleansing tumeric and ginger tea, cauliflower, granola, and, of course, this raspberry gelato.
Back to the recipe. This is a vegan gelato recipe that uses cashew nuts and coconut milk instead of cow’s milk. I am still waiting for it to freeze but so far so good. It tastes wonderful at room temperature. With raspberries bursting with freshness right now, it is a great time to try out this recipe.
Raspberry Gelato by Lee Holmes
1-1/4 cup raw cashew nuts
2 teaspoons vanilla extract
3/4 frozen raspberries (I used fresh…not sure how it will affect the recipe)
1 tablespoon freshly squeezed lemon juice
6 drops of stevia liquid
1/2 cup additive-free coconut milk
Place all ingredients in a high-speed food processor and blend until smooth. Place into 3 individual ramekins or ice cream molds. Place in freezer for 2 hours or until set.
Remove from molds by running a warm knife along the inside edge of the mold.