I’ve been planting a set of a hundre heirba luisa – lemongrass plants on the land. First amongst the garden, the vegetables, where they keep away bugs. Then, in a border along the peanut garden. Up the stairs between each plant; a series in the back garden to take up ornamental space; two on each side of the wheatgrass; then a circle of twelve around the banana trees, like a clock! But I still had thirty left. I took the shovel out to the line of thirty banana trees, which sounded so perfect, knelt down to do the first one, when I noticed a “Tiko-hole” which he’d dug. Perfect! I didn’t have to dig! So my last lemongrass will be in all the newly-dug holes of Tiko. Thanks, Tiko!
- 4 c. coconut milk
- ⅓ c. coconut syrup
- ⅓ c. coconut sugar
- 3½ chocolate pieces/cacao nibs
- ⅓ c. cacao powder
- 2 T. chia seeds soaked in 6 T. water
- Pinch vanilla powder
- ½ c. pistachios, chopped
- ½ tsp. salt
- Freeze the base of your ice cream maker.
- In a small bowl, mix the coconut milk with the chia seeds and set aside.
- Combine the rest of the ingredients, then stir in the chocolate bits and nuts.
- Refrigerate for 4 hours or overnight, until the chocolate mixture is cooled (it is important that the mixture is as cold as possible before churning).
- Churn the ice cream in the ice cream maker until it thickens to the consistency of soft serve, adding in ½ cup chopped pistachios and the salt crystals as the mixture churns.
- Press a piece of parchment or wax paper into a rectangular baking pan, then scrape in the ice cream. Freeze for 4 hours for a hard ice cream texture.
Word of the Day – puro – pure
Tip of the Day – When my son was visiting last Christmas, we stood in the square while he commented, with a smile, “I like how the people of the town enjoy their ice cream. They have no inhibitions, just pure joy on their faces.” Enjoy your ice cream and do nothing else.
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