treasure foods

In the spirt of my 'treasures' project, I wanted to note some foods that have been a real treat this week. The first treasure was an adventure, making homemade Mexican Chocolate Ice Cream with coconut milk instead of dairy milk and agave nectar instead of sugar. I am trying to avoid sugar as much as possible and agave has given me a way to still enjoy ice cream! Coconut milk ice cream is delicious and you can buy it in whole foods or other natural foods stores but it is sooo expensive. It is very exciting to find a way to make it myself! I used a recipe from this book, roughly. Lots of love in this ice cream thanks to the help of Kevin, Holly, and my hubbie. I mean, they watched really, and experienced it.


Then, the first green beans of the season were picked in my garden this week. They are Mellow Yellow beans and I think we will be eating a lot of them in the coming weeks. They ended up in a yummy dish with whole wheat pasta, other veggies from the farmers' market, basil from the garden, oil and balsamic, and goat cheese. No pictures of that finished product but it was a treasure for dinner!

It warmed up quite a bit this week, finally feeling like summer. Since I can't crack open a cold beer these days, I decided to make myself an ice cold yummy treasure drink - watermelon lemonade (and yes, with agave instead of suger!). I adapted this recipe.