Berries and Coconut Whip Cream

berries-coconut-cream

Berries and Coconut Whip Cream

 

Is it good for YOU?

 

Try bringing berries into your regular diet if you have any illness or symptom, including high cholesterol, ovarian cysts, irregular menstruation, brain cancer, amyotrophic lateral sclerosis (ALS), stroke, Parkinson’s disease, Alzheimer’s disease, dementia, attention-deficit/hyperactivity disorder (ADHD), autism, encephalitis, epilepsy, Huntington’s disease, narcolepsy, osteomyelitis, Tourette’s syndrome, cerebral palsy, multiple sclerosis (MS), atherosclerosis, heart disease, ovarian cancer, atrial fibrillation, prostate cancer, polycystic ovarian syndrome (PCOS), mystery infertility, endometriosis, obsessive-compulsive disorder (OCD), acne, weight gain, bladder infections, fibroids, hypoglycemia, psoriasis, adenomas, edema, thyroid nodules, hot flashes, sensations of humming or vibration in the body, headaches, nerve pain; mineral deficiencies, frozen shoulder, panic attacks, phobias, brain lesions, jaw pain, anxiousness, scar tissue, Candida overgrowth, back pain and if you are female.

 

As you eat berries, reflect on the abundance of berries available year-round and how they grow on bushes low to the ground so we can easily pick them and share in them with animals also in need of nourishment. The selfless nature of berries help us to also become more generous, kind, and selfless in turn.

 

Beautiful and enticing, these berries-and-cream bowls are perfect for brunch, entertaining, or dessert. The coconut milk whips into a cloud of light, fluffy whipped cream, and the hint of ginger and lemon zest completes the dish. Enjoy impressing those you love with these beautiful berry bowls.

berriesandcoconutwhip2

Berries and Coconut Whip Cream

Gluten free

Ingredients:

 

1 cup blueberries

1 cup blackberries

1 cup raspberries

1 cup strawberries

2 x 13.5-ounce cans full-fat coconut milk, refrigerated

¼ teaspoon grated ginger

1 teaspoon maple syrup

Lemon juice (from about ¼ lemon)

1 2-inch piece vanilla bean pod, split lengthwise

1 teaspoon lemon zest

4 leaves fresh mint, minced

Preparation:

 

Rinse the berries, mix them together, and divide them evenly into 2 bowls. Open the cans of coconut milk, being careful not to shake them. Coconut milk naturally separates in the can, leaving a thick, heavy layer on top. Scoop out the solid cream from each can and place it in a small mixing bowl. (You will need ½ cup of cream.) Discard the thin liquid that remains. Using a fork, whisk together the coconut cream, ginger, maple syrup, lemon juice, and the scraped seeds from the vanilla bean pod. Whisk until the mixture is well combined and smooth. Scoop a generous dollop of cream over the berries in each bowl. Top with the lemon zest and mint.

 

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Health and Wellness Associates

Archived  MM

312-972-WELL

 

 

 

 

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Posted on February 15, 2017, in Diets and Weight Loss, Foods, Uncategorized and tagged , , , , , , , , , , , , , . Bookmark the permalink. Leave a comment.

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