Our summer food philosophy can be summed up in three words: chlorella ice cream. Okay, there is more to it than that, but we think this recipe by holistic wellness coach Ashley Neese – which uses some of our favorite Sun Potion picks ever – is a pretty perfect representation of how we strive to achieve a healthy balance in our day to day lives: when we do indulge, we do it mindfully and healthfully.
This chlorella ice cream so is jam-packed with superfoods, we’re considering whipping it up for breakfast. Or lunch. Or dinner. Nitsa Citrine of Sun Potion gives us the scoop on these scoops…
This beautiful raw ice cream was made for us in Ashley Neese’s home kitchen the other day using fresh mint, Sun Potion Chlorella, Tocos, sprouted Brazil nut cream and other nutrient-dense superfoods. It’s pretty impressive. This raw, sugar-free, plant-based, and all organic recipe tastes great and feels amazing in the body! It is a perfect healthy treat for summer and here are some of the reasons why:
The SCOOP ON CHLORELLA: The signature ingredient in this recipe – chlorella – is considered one of the most nutrient-rich foods on the planet. It is a single-cell freshwater algae that contains 10% chlorophyll and 50% protein, as well as complete amino acids and essential fatty acids, making it a “complete food” for humans (in theory, you can live off of just chlorella and pure water). Chlorella’s EFAs (essential fatty acids) nourish the brain and blood, while the material in its cell wall gently cleanses the the whole body of heavy metals and other toxins. Chlorella is a natural and rich source of antioxidants and minerals, such as beta carotene and zinc, all of which work to promote healthy cell regeneration and immune function. It is also a highly alkalizing food.
Sun Potion Chlorella is sourced from an organic state-of-the-art indoor lab, where sound frequency (as opposed to more conventional methods of heat and pressure) is used to crack the cell wall to make the nutrients fully bio-available.
LET’S GET TOGETHER: Our first choice for enjoying this superfood is in ice cream – recipe below – but if you are pressed for time, taking half a teaspoon in a glass of water first thing in the morning is a great way to go! Within minutes the nutrients will enter the blood stream, nourish and activate the brain, organs of digestion and the whole system. This is an excellent alternative morning ritual for anyone who is wanting to lessen their caffeine intake while continuing to experience the energizing effects of coffee or tea. Other ways to incorporate this super algae include adding a teaspoon to smoothies, salad dressings, grain dishes, broths and, of course, ice cream.
Coconut Chlorella Mint Ice Cream
2 cups Brazil nut cream (soak, then blend)
2 cups fresh coconut meat
2 Tbsp coconut water
2 Tbsp Tocos
4 grams chlorella
12 large fresh mint leaves
3 droppers full of stevia
1 tsp ground vanilla
1 pinch Celtic sea salt
Blend 1 1/2 cups of Brazil nuts with 2 cups of filtered water in a high-speed blender. Strain through a nut-milk bag. Rinse out blender then pour the Brazil-nut cream back in.
Add the coconut meat, Tocos, coconut water, chlorella, mint leaves, stevia, vanilla and salt to the Brazil-nut cream. Blend on high until all ingredients are incorporated well. This is your ice cream base. Taste and adjust flavors as needed.
Chill ice cream base for 24 hours then churn in your ice-cream maker per instructions from manufacturer. Serve scoops with fresh mint!