sladoled od pistacija

 

što/

1/2 šalice sirovih pistacija*

1/2 šalice indijskih oraščića

1 šalica punomasnog kokosovog mlijeka**

1/3 šalice sirupa agave

1/2 čajne žličice himalajske soli

1/2 čajne žličice mljevenog lista stevije

1/3 čajne žličice mljevene kurkume

1/3 čajne žličice spiruline u prahu

*možete koristiti i pečene slane pistacije, u tom slučaju izbacite sol iz recepta

**što gušće, odosno što veći postotak kokosa, to bolje; bilo bi dobro da je minimalno 60%. Ja sam za ovaj recept koristila 75%

kako/

Izblendajte sve sastojke u blenderu kako biste dobili potpuno glatku i kremastu smjesu. Prebacite smjesu u posudu i spremite u zamrzivač na barem tri sata. Ako ste baš jako motivirani, možete svakih pola sata izmiksati smjesu dok se hladi, tako će sladoled ispasti prozračniji. Ja sam ga samo ostavila i i dalje je super kremast i lako se grabi.

[ENG]

pistachio nice cream

what/

1/2 cup raw pistachios*

1/2 cup cashews

1 cup full-fat coconut milk**

1/3 cup agave nectar

1/2 tsp Himalayan salt

1/2 tsp ground stevia leaves

1/3 tsp ground turmeric

1/3 tsp spirulina powder

* you can also use salted baked pistachios, in that case leave out the salt in the recipe

** the thicker (more coconut) the better - I used 75%, but anything form 60% up is good

how/

Blend all the ingredients in a blender to get a completely smooth and creamy mixture. Pour it into a container and freeze for at least 3 hours. If you are feeling extra motivated, you can mix the ice cream every half an hour until it freezes - that will give you a more fluffy consistency. I just let it freeze and it was still very creamy and easy to scoop.

Bon appétit!