After a crazy weekend of completing our residency process, making cultured colostrum butter, cooking up yummy food (will post them later) and spending wonderful time with my family… I am finally able to sit down, do some much needed writing and share a recipe with you all.
Sound bite:Eating smaller fish also offers health benefits. Because sardines eat mostly plants, they do not accumulate high levels of mercury or PCBs the way larger, carnivorous fish such as tuna or salmon do. Sardines also live shorter lives: six years vs. about 10 for tuna, meaning less time in the ocean to absorb hazardous toxins. Those factors, say the Sardinistas, plus high levels of protein and omega-3s, make sardines an excellent option for pregnant women, children and eco-conscious college students on a budget. –Jane Black / The Washington Post
Pomegranate Ice CreamBy Marillyn Beard
- 3 cups fresh whole milk or cream
- 2 egg yolks
- 1 Tbsp. arrowroot powder
- 1 Tbsp. vanilla
- 4-6 Tbsp. raw honey
- 1/2 cup pomegranate molasses
Put all the ingredients in your blender and give it a whirl for a minute. Pour into *ice cream maker and follow your maker’s instructions. When done, scoop it out into bowls, drizzle honey over it and garnish with fresh pomegranate berries. Store the rest in a plastic container in your freezer.*This recipe is for a 1 1/2 quart size ice cream maker.
NOTE: If you DON’T have a ice cream machine maker, just pour into a plastic container and put in freezer. Once frozen, you can put it back in your blender, let it thaw a little and cream it up.