| A hot temper and red, itchy eyes in summer time is a sign that your liver is being taxed by the endless heat. Every single ingredient nourishes and cools your liver. You’ll notice this cooling effect in your eyes as they become more relaxed, and by your calm mind as you “chill-out.” Coconut milk, rich with cool oils, nourishes the liver by allowing blood and liver qi to move smoothly throughout the body. Mint is a classic herb for releasing extra heat and cooling the liver. Adding mint as a garnish completes this delicious formula for your liver. Blueberries also reduce levels of inflammation in blood. |
| Ingredients |
| 2 c BLUEBERRY |
| 2 c COCONUT MILK |
| 1 tbsp MINT |
| 1/4 c RAW SUGAR |
| Instructions |
| Step 1: Begin the night before by placing a frozen bowl and a mixing bowl in the freezer that will serve as your ice cream container. Place all ingredients in the fridge as well so ingredients will be as cold as possible. |
| Step 2: Puree blueberry, coconut milk and raw sugar or honey with a blender, forming an emulsion. |
| Step 3: Finally pour the blended blueberry ice cream into the now frosted bowl and leave in the freezer until the ingredients begin to solidify into something that looks like ice cream. For best results, stir the ice cream every 15 minutes to break up ice crystals (effectively creaming the ice). Once solidified, scoop and serve yourself with a homemade delight. |
| 4. Garnish with fresh mint. Feel free to top with a few fresh blueberries! |
| |
Anna Godfrey 