Who says ice-cream needs to be bad for you? In fact based on this recipe, it might even be good for you! What i've learnt when it comes to food is that you can quite literally create anything you like based on great quality, highly nutritious ingredients. Take anything you love to eat, which you know is full of ingredients that do not serve your body well - ice cream is a good example - and think about how you might transform it into something just as delicious and even more satisfying. Well, in this case you don't have to think too hard because i've done it for you. But it's a good exercise and one we that we should all employ more regularly. This is the beauty of cooking. With a few basic rules of thumb and a love of good food, you can create til your heart is content. 

That's not to say you can't have too much of a good thing - as I definitely did this Easter. A whole day spent making ice-cream and my very own handmade raw chocolate left me feeling more than slightly wired and feeling like I needed to escape from the grips of the kitchen. Dark chocolate in general is stimulating due to its caffeine content but it seems that raw cocao may be even more stimulating because all its natural chemicals are presented to us in raw form. This is the main difference between refined and raw chocolate. Whereas refined chocolate has undergone a heat treatment, which destroys many of the naturally occurring and health beneficial antioxidants and minerals, raw cocao undergoes processing using lower temperatures, which keeps its goodness intact. However, raw or refined, chocolate still has a powerful affect on the body and should be consumed wisely and in small quantities. As I write this last sentence I realise just how much I need to listen well to my own advice as I dole it out to others!

And now back to the ice-cream. It is an oozing mass of raw, vegan deliciousness that should not go untried. There's no need for an ice-cream maker or any fancy equipment (other than a food processor), so I suggest you take some time to get (not much needed) to give this recipe a go!

Raw Chocolate and Berry Ice-cream
1 cup cashews
1/2 cup water
3/4 cup almond milk
1/4 cup maple syrup
1 tsp vanilla extract 
Pinch of salt 
1 cup mixed berries (defrost if using frozen)
1/2 cup raw cocao 
1 tbsp raw cocao nibs (optional)
2 tbsp coconut butter 

Method: Soak the cashews in a bowl of water for at least 2 hours. Drain and place in the food processor or blender with all the other ingredients except the raw cocao. Whizz until the mixture is very smooth. Once its as smooth as possible, take out half and place in a plastic container ready to go on the freezer. Add the raw cocao to the other half and whizz again to mix through. Taste, adding a little more raw cocao and/or maple syrup as you desire. Finally add the raw cocao nibs if using and remove the mixture to another plastic container. Place both in the freezer for 1 hour before either mixing through well with a spoon or placing once again in the food processor. This helps create a smoother consistency. Allow to defrost for at least 15-20 mins before serving as its nicer soft, rather than straight from the freezer. 

Spring is definitely in the air. The weather feels warmer, we're blessed with the odd blast of sunshine in between the grey spells and the daffodils are emerging all over the place! I just love this time of year. It feels as though everything is coming out of hibernation and there's a sudden pace of energy, which is faster and lighter than it was in the colder months. 

In ancient eastern philosophy spring is associated with the Wood element, the season to plant seeds for the future and determine our direction for the year ahead. In the body, the Wood element is associated with the liver and gall bladder, the organs of clear vision and strategic planning. When in balance these organs help us to make decisions easily and move forwards towards our goals on a clear a path. But when the energy through these organs is blocked, it can leave us feeling stuck giving rise to irritability, frustration and anger. 

The liver is the second largest organ in the body and has many roles relating to digestion, immunity, metabolism and the storing of nutrients. It acts as a reservoir to store blood and it creates a smooth flow of energy or Ki throughout the whole body. It nourishes the tendons creating flexibility, as well as the eyes ensuring good vision. It also creates strength and evenness in the nails. Emotionally, the liver governs expression, so when our liver energy is moving well, emotions are easily expressed but when the liver is blocked it can be the cause of stiffness and pains in the muscles, as well as premenstrual tension or painful menstruation. 

The trick is to know how to work with the liver and not against it and the way to do this is through the food we eat. The liver loves foods with an opening quality, which makes sense given that spring is all about opening and moving after the hibernation of winter. Such foods include naturally fermented pickles and vinegars, lemon juice and citrus fruits, green vegetables, radishes, sprouts, leeks, chives, lighter grains such barley, wheat and rye and vegetable proteins such as mung beans, haricot beans, cannellini beans, tofu and tempeh.  Lighter cooking styles are also favourable such as steaming, blanching stir-frying or pickling, as well as the selection of lighter desserts such as stewed fruits and jellies. 

What we don't want to do is stock up on foods, which congest the liver including too much meat and eggs, hard cheeses, bread or flour products, as well excess oil, alcohol or sugars. Keep things light and nourishing with plenty of vegetables, lighter proteins and grains and small amounts of good quality fats. This way your liver will say thank you and will keep you feeling energised, creative and in full pursuit of your goals and aspirations! 

To get you in the spring time step and inspire you with a liver enhancing recipe, here is one of my favourite soups to get you started. The combination of peas, coriander and chilli is a great way to move your energy upwards and outwards, while the coconut nut milk provides a rich, smooth quality which is comforting but light and uplifting. Sometimes I eat this soup for breakfast, which might sound a little strange but i'm a big advocate of soup in the morning. Its warming without being heavy, so actually its the perfect way to start the day especially at this time of year. I hope you enjoy this recipes as much I do. 

Pea, Chilli and Coriander Soup (serves 4)
1 tbsp coconut oil 
1 onion
2 cloves garlic
1 green chilli 
4 cups peas
1 x 400ml can coconut milk 
500ml water 
2 tbsp fresh coriander 
Salt and Pepper 

Method: Heat oil in a saucepan and add the onion, garlic and chilli. Season with salt and saute for a couple of minutes. Add the peas, coconut and water, bring to the boil then turn down to simmer for 5 minutes. Add the coriander and blend. 
 
Variation: For a purer, more sattvic version, omit the coconut oil, garlic and onion. Simply add the peas to a saucepan with coconut milk and water and continue as above.