Yep, it was HOT this week! In the middle of the record breaking heatwave I was asked to come up with a vegan culinary delight to demo on the hip Grand Rapids lifestyle show, eightWest, WOOD-TV8. So, I’m standing outside a restaurant on my cell phone discussing segment options with one of the show’s hosts, Rachael Ruiz, with sweat pouring off of me and my BIG idea was curried dehydrated flax crax.

Hello! Did I mention it was 4000 degrees outside (at least that’s how it felt) and in such heat wouldn’t it be smart NOT to turn on anything that gets us warmer, dehydrators included? Rachel, one of the nicest people on earth, replies sweetly and sincerely “Do you have anything sexier?”

Palm to forehead! She’s seven months pregnant and my spicy warm cracker idea, in this heat, probably made her want to puke right then and there. Brilliant Margaux!

Plan B:  So, we settled on ice cream of course. I added the mint to calm her tummy (plus I have lots of it in my garden to share) and the chocolate, well…that needs no explanation for us Mommies or Mommies-to-be:)

The eightWest segment will air soon, so check back for the video post!

3 C Young Thai coconut meat
1/2 C Agave nectar
1/4 C Coconut oil
1 t Vanilla (or seeds from two vanilla beans)
1 C Mint leaves, packed
1/2 C Cacao nibs

• Place coconut meat, agave, coconut oil, vanilla and mint leaves in a blender.
• Blend until creamy.
• Pour into an ice cream maker.
• Add cacao nibs at this point to keep them large and crunchy.
• Follow the manufacturer’s directions for the ice cream maker.
• When the ice cream is ready, pour it into a storage container and place into the freezer.
• Be really patient for a few hours.
• Scoop, plate and serve garnished with mint, or run it through a Champion Juicer for soft serve ice cream or eat it right out of the container.
• Any which way…Enjoy!