Tuesday, October 24, 2017

Beany Ice Creamy

I found this recipe on Dr. Fuhrman's website, tried it, liked it, made a couple of corrections, and present it here.

The recipe on his website is for Strawberry Ice Cream made with aquafaba. Aquafaba is really just bean juice.

Yup, like we used to throw away after we cooked our beans.

The attraction is that this previous discard whips up like whipped cream, but without the fat, more stable than whipped cream and also replaces eggs. And with a beany taste and some of the nutritional benefits of beans. And no fat, cholesterol or high-grade animal protein that's really metabolic poison.

Weird, huh? But I like it and will make it again and again. No more wasted bean broth in my home.

Super delicious, cheap, healthy, flexible and useful ingredient, just my style.

Did I mention that I love eating this way?

2 cups frozen strawberries
1 frozen banana
1/4 cup Medjool, regular or chopped dates
1/2 cup unsweetened non-dairy milk
1 cup whipped aquafaba (see note)

Blend dates with milk in high power blender until smooth. 
Add berries and blend.
Add banana and blend. 
Gently stir or fold in aquafaba.
Freeze in bread pan or similar, at least 2 hours. 
Scoop it up, add toppings (nuts, seeds) as desired.

Note: Whipped aquafaba is made with bean cooking liquid. Garbanzos (chick peas) are best with this recipe 'cause they're light colored, but with dark bean liquid we'll make chocolate mousse (another recipe on Dr. Fuhrman's website). He's also got quiche and frittata recipes, plus there's plenty more on the net.  
The juice from 1 can (3/4 cup) makes about 2 cups whipped aquafaba. Add 1/2 teaspoon lemon juice or 1/8 teaspoon cream of tartar. Cool it to at least room temperature. Whip with a hand or stand mixer like whipping cream until it forms stiff peaks. The bean juice from cooking your own beans is likely too thin, at least mine was. I started with a cup of bean liquid and reduced it 25% by microwaving in a big glass measuring cup. If when it cools down it's too thin (like syrup) then thicken it, if it's too stiff (like jello) then re-heat with a little added water.
I made this with raspberries the first time, and the intensity of the raspberries made the beany taste go away. We didn't freeze it the first time so it was more like pudding, but still delicious (this instruction was missing from Dr. Fuhrman's site, maybe we won't need this with more practice).

With strawberries the second time (using the rest of the previous night's batch) the beany taste was slight, but not a problem. Annette says it's like a fruit sherbet. Next time I'll try frozen blueberries or blackberries. I can hardly wait to cook more beans!

Plus I'll get my feet wet with aquafaba's other uses, like as an egg and fat replacement in meringues, pies, chocolate mousse, nougat and fudge, buttercream frosting, brownies, cookies, pancakes, butter, creamy dip, mayonnaise, and general egg and fat replacement in baking. And more.

I also love exploring, inventing and modifying new recipes. That's not essential to being a nutritarian, but in my case it helps.

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