Lemon Earl Grey Ice Cream

Since being diagnosed with Celiac Disease I have had to stay away from most ice creams. Those hidden and suspicious form of gluten are nasty and just not worth it. Earlier this summer I purchased an ice cream attachment for my Kitchen Aid mixer and have been experimenting with my own raw milk or coconut milk ice creams.

Today I decided to try a recipe that has been floating around Pinterest. Earl Grey ice cream. Yum! I love Earl Grey tea and I love ice cream so this was a beautiful prospect.

Here is the recipe I based mine on.

Lemon Earl Grey Ice Cream
1 Cup whole milk
2 Cups heavy cream
3/4 Cup sugar (I used raw turbinado but honey, maple syrup, or white sugar would work fine too)
6-8 bags of Earl Grey tea (depending how strong you like your tea. I used 6 but will try more next time)
5 egg yolks
1 tsp. vanilla
1/4 - 1/2 cup lemon syrup (recipe following)

In a medium saucepan heat milk, cream, and sugar on medium heat. Stir frequently. When milk is steaming and sugar is dissolved add tea bags, cover, and turn off heat. Steep tea for 20 minutes.  Remove tea bags and return milk to heat.

Whip egg yolk and vanilla together in medium mixing bowl. 

When milk is steaming again add milk to egg yolk in a slow stream, stirring constantly. Add lemon syrup and return mixture to saucepan cooking until thick, coating the back of a spoon. Do not boil.

Let the custard cool completely (6-8 hours) I only cooled mine for 2 hours and it was a near catastrophe! I had to put my frozen ice cream bowl in another bowl of ice to keep it cool enough!

Following your ice cream maker instructions and enjoy!

I have seen this ice cream (minus the lemon) paired with lemon curd or lemon cake. You can also use the base for other tea combinations. I am excited to experiment.

Lemon Syrup
3/4 cup lemon juice (about 3 lemons)
Zest of 3 lemons
2 cups water
1 to 1 1/2 cups sugar (depending on how sweet you like it)

In a small saucepan heat zest, water and sugar until sugar is dissolved. Add lemon juice and mix. Strain sauce through a fine sieve into a mason jar and cool. It's that easy!

Gluten Free Tuesday

Breakfast on Tuesdays is a favorite for the kids. We have oatmeal! It is not just any oatmeal though...it is MY oatmeal. Thick and creamy with healthy additives that start our morning out great.

Helen's Oatmeal
3 cups Gluten-Free Old Fashioned Oats
1 Can Full-fat Coconut milk
Water
1 egg
Toppings: Maple syrup, butter, raw seeds and nuts, unsweetened coconut flakes, craisins, dried apricots

Pour the can of coconut milk into a large bowl (I use the large Pampered Chef batter bowl since it also doubles as a large measuring cup) and add the egg. Fill bowl with water until you have reached six cups of liquid. Beat with a whisk, making sure to blend the milk, egg and water well.

Pour liquid into a medium sized pot and heat just to boil. Add three cups of oats and cook to desired consistency.

Serve and top with your favorite toppings!

Breakfast-

• Oatmeal
• Coffee 
• Water

Lunch- Tuesday is park day with families from our church so we picnic lunch at the park. Picnicking gluten-free is much more family style, finger food dining then a sandwich and chips. It is more a bite of that and a handful of this. Here is what I packed:

•  String cheese (and dairy free cheese for Betsy)
• Gluten-free fruit snacks (I have pinned a few natural fruit snack recipes that I am looking forward to trying in the near future)
• GF Pepperoni
• Taquitos
• Blueberries
• Oranges
• Frozen veggies
• Pistachios
• Water
• Tea/Lemonade or Juice

For snack we have begun an adventure in popsicle making. I have been buying Luigi's Italian Ice from Sam's for awhile and have really wanted to find a healthier way to treat the kids this summer so I bought a popsicle mold and started with Nutella Popsicles and Peanut Butter Chocolate Chip for Betsy. Super easy blend 1/3 cup Nutella and 1 2/3 cup milk and pour into mold and freeze. They were so yummy. Betsy's pops were easy too! 1/4 Peanut Butter (all natural of course only peanuts and salt listed in the ingredients), 1 TB Enjoy Life mini chocolate chips and 1 cup almond milk blended and frozen. I tasted both...they were great!

Dinner-

• Chicken, Bacon and Apple Salad (with spinach/lettuce mix from the garden, a Fuji apple, celery, bell pepper, chicken from Polyface farm, and nitrate free bacon)
• Dressing for salad - I blended 2/3 cup Raw cider vinegar, 1 1/3 cup light olive oil, 1 TB mustard, fresh parsley, 4 cloves garlic, 1/4 onion, salt and pepper)
• Cheese and Gluten-free crackers (we found these at Sam's club and love them!)

Our garden is quickly being depleted of it's leafy greens as the temperatures

keep increasing...92 tomorrow. I will be so sad when we can't just go outside and grab what we need. Must remember to start earlier next year and plant more!

Weather, Celiac, and a Recipe

I am not surprised that the day after I decide to start writing again, life takes over. We had two days of solid rain and by that I mean non-stop down pour. The kids were going nuts and finding a quiet moment was out of the question. Next began a little stomach bug for the baby girls, a busy weekend and here we are Monday already...of course I am dealing with with a great deal of anxiety and instead of talking to all of you about it (yet) perhaps I am subconsciously avoiding. It is my preferred method of dealing with conflict in my life.

Instead of digging deep into some tough stuff I'll keep busy with a new obsession in my life: food. I mentioned earlier that this past October I was diagnosed with Celiac Disease. A quick working definition of this disease is, an auto-immune disorder where the body attacks gluten as an antigen leading to a myriad of symptoms and blocking the proper absorption and digestion of needed nutrients. Not fun.

Since October I have learned so much about gluten and food and the food industry. Hidden forms of gluten are everywhere and labels have to constantly be read. Cross contamination is sometimes an issue and items that may be okay at home are not always okay when you go out (McDonald's french fries are cooked in oil that has gluten added to it!) Not so hidden forms of gluten are everywhere too and the most common question I get is: So what do you eat?

This week, I will share it all with you...good and bad (I am moving into a traditional food/nutrient dense diet but am certainly no where I want to be so somethings may look a little inconsistent). Whenever possible I will post recipes along with the menu and explanation for why we do things this way. For example, I have heard it said many times that going gluten free is so easy these days because it is popular. I agree, that does add benefits that were not around even 5 years ago however, we avoid starch as an ingredient to foods, especially baked foods, whenever possible. Starch is the ingredient that turns into sugar when eaten and is just bad for you.

So here we go with Sunday. To make life simpler we stick to the same general meals for breakfast and lunch on a weekly rotation. Meaning every Sunday we have nuts/seeds and fruit on Monday we have muffins or something baked, Tuesday is oatmeal etc.
Breakfast-

• Water
• Coffee w/ cream off the top of our raw milk and Sugar-free, Gluten-free hazelnut syrup...yes, one of those ingredients that I know I need to get rid of but just can't yet)
• Raw seeds and nuts: whatever is on hand, pistachios, almonds, sunflower, pepitas
• Fruit: local organic cherries from the Farmer's Market

Lunch-

• Wendy's (yes, we go out to fast food on Sunday's. It is one way for us to make Sunday a little more special for the kids as they get to eat a burger with a bun!)
• I had the Baja salad without all the extra chips and dressings that they give you.
• Water to drink

Dinner-

• Pizza! This week we had taco pizza but usually it is supreme.
• Water for me, and a sweet drink for the kids (soda or "hugs")

Gluten Free Pizza Crust 
2 Cups Almond Flour
4 TB Garbanzo Bean Flour (I found a great local company that sprouts their beans first)
4 TB Ground Flaxseed
1 Cup shredded Mozzarella Cheese (a binding agent)
1 tsp Onion Powder (real onion works too!)
2 cloves garlic (or 1 tsp garlic powder)
Pinch of salt
2 large eggs (local pastured is best)
4 TB Extra Virgin Olive Oil
1/2 Cup water

Preheat oven to 350
Add all the ingredients except the water into your mixing bowl (I use my Kitchen-aid stand mixer) and thoroughly mix on low. Slowly add water until you reach the right consistency...like peanut butter.
*One thing I have come to realize about baking gluten free is that the consistency of everything is different then it's gluten filled counterpart.
Line or liberally oil a 9X13 pan pour in your batter. Next spread the batter evenly with your hands, covering the bottom of the pan and creating a small ridge around the sides.
*I have found that oiled, disposable gloves work best but oiled hands work fine too.

Bake at 350 degrees for 20 minutes.

Top as desired!

Our taco pizza was layered taco sauce, refried beans, ground beef, onion and then baked for another 15 minutes. Next we added cheese, lettuce, tomato, olives and guacamole. It was SO good.

Some of our other favorite toppings are bell pepper, spinach, basil, gluten free pepperoni, olives, onion...the possibilities are endless.