This trop­i­cal frozen treat is ve­gan and loaded with omega- s

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Dive In! This trop­i­cal frozen treat is loaded with omega-3 s.


Makes about pint This creamy, is­land-in­spired ve­gan treat is for­ti­fied with f la x oil for a hefty dose of anti-in­flam­ma­tory omega- fats (one serv­ing con­tains al­most , mg). Mango and goji berries add an­tiox­i­dants and a lovely peach blush. For a kid-friendly sum­mer treat, pour the ice cream mix­ture into Pop­si­cle molds in­stead of freez­ing in an ice cream maker. cups slightly thawed frozen

mango chunks ¾ cup co­conut milk ⅓ cup un­re­fined cane sugar 1 Tbs. flaxseed oil 3 Tbs. dried goji berries ¼ cup unsweet­ened co­conut

flakes for gar­nish (op­tional) Zest from one lime for gar­nish


. Com­bine mango chunks, co­conut milk, cane sugar, and flax oil in a blender, and puree un­til very smooth. Add goji berries and puree un­til finely chopped, but some vis­i­ble bits re­main. . Trans­fer to an ice cream maker and process ac­cord­ing to di­rec­tions (about min­utes). While ice cream is freez­ing, com­bine co­conut and lime on a cutting board and finely chop into “dust.” . To serve, scoop ice cream into mar­tini glasses, cups, or dessert bowls, and sprin­kle with co­conut­lime dust. Serve im­me­di­ately.

PER SERV­ING: cal; g pro; g to­tal fat ( g sat fat); mg chol; mg sodium; g carb; g fiber; g sugar.

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