Summer GUIDE #1
~HEALTH BEGINS IN THE KITCHEN~ Non-Dairy Green Tea Ice Cream
by Dr. Joanne Mumola Williams
ture back in the refrig- erator to chill, about 2 hours. You may make the recipe up to
this
point earlier in the day and keep it refrigerat- ed until needed.
Pour the chilled mix- ture into the ice cream maker and process, according to the man- ufacturer’s directions, until frozen. Serve im- mediately.
SONOMA COUNTY, CA This recipe is Vegan & Gluten Free! It requires High-Speed Blender (such as a Vitamix or Blendtec) and an Ice Cream Maker. Green tea is my abso- lute favorite ice cream. Matcha green tea powder, like regular green tea, is rich in the catechin polyphenol EGCG (epigal- locatechin gallate) that some claim has 25 to 100 times the antioxidant properties of vita- mins C and E. Plan four hours ahead to soak the dates and chill the ingredients.
Ingredients:
6 Medjool dates, pitted and chopped
1½ cups unsweetened soy milk, almond milk, or other nondairy milk,
Sleep, riches, and health to be truly
enjoyed must be
interrupted. Johann Paul Friedrich Richter
Tea is a divine herb. ~Xu Guangqi
shaken well before mea- suring
1½ cups original soy or other nondairy creamer, shaken well before mea- suring
2 tablespoons matcha green tea powder, or to taste
Directions: Place
the dates in a
1-quart bowl with the milk and creamer and let soak for 2 or more hours in the refrigerator.
Pour the soaked dates along with the milk and creamer into a blender; add the matcha green tea powder and blend until smooth. Place the mix-
Yield
Per serving: 153 calories, 5 g total fat, 0.1 g saturated fat, 0 mg cholesterol, 2 g protein, 24 g carbohydrates, 2 g dietary fiber, and 61 mg sodium.
Recipe by Dr. Joanne Mumola Williams author of Health Begins in
the Kitchen: Delicious and Easy Vegan Recipes, Seasonal Food Plan and the Health and Food Blog,
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UPBEAT TIMES • June 2015 • 17
UPBEAT TIMES • June 2015 • 17
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