Merry Christmas everyone! Hope you’re having a full heart and a happy belly these days.
Isn’t this a wonderful time of year? Time off work, time to laugh, to pick up a book, to enjoy spending more time with family and friends, to gather around the table and feast on homemade goodies, hoping them pants will stretch just a lil bit further to accommodate another lil ol piece of cake.
It’s cookie season, veggie roast season, gift season, a white season for some, and the season to be most grateful for all we have. For the family around us, for the love we receive, for our health, for the warm bed we get to crash on, for the food in our bellies, for all the things we tend to take for granted on a daily basis. It’s also the season to offer kind gestures to others less fortunate. To pack some of our warm food and offer it to those in need, to donate a blanket, a jacket, a bottle of water, a smile.
I’m taking my time to do nothing these days. I am enjoying everything I don’t have time to do much of when life gets busy. Leisurely breakfasts, morning walks, evening walks, all sorts of other walks, plenty of exercise, tidying up the house (boring but so satisfying!), beach hangs, I even picked up a book the other day and loving the bejesus out of it. I’m only half way through, can barely put it down and strongly recommend – Whole. Rethinking the science of nutrition.
Now, in case your overindulging these days has left a bit of extra room for another dessert recipe, you will love this. Actually, you will only love it if you live in warmer climates. If you’re having a white Christmas, with snowflakes and red faces and all (so so jealous of you!), then maybe you just want to pin this until June/July/August of next year.
The recipe calls for strawberry gum leaf, an unusual ingredient, and a tad impossible to find unless you live in Australia. You can substitute it with a dry berry powder if you want, but you can also leave it out. The frozen yogurt will taste delicious either way.
But was is strawberry gum leaf anyway? It’s native bush food and I recently stumbled upon it. It’s not actually strawberry fruit, but the leaves that are dried and ground and used as a spice. They are used in desserts mostly to enhance the fruity flavor. I find it a bit sweet, fruity and tasting a bit like cinnamon and strawberry combined! Which translates into awesome.
This little frozen treat is my newest addiction. It is so soft, delicate, refreshing, with subtle amazing flavors. It’s summer in a mouthful. Give it a go!
Maple lime frozen yogurt bark
Makes about 10-15 serves
- 250g coconut yogurt (I used Nudie)
- zest of 1 lime
- 2 TBSP maple syrup
- seeds of 3 green cardamom pods, finely ground
- handful of fresh raspberries
- optional: strawberry gum leaf (Australian native bush food)
- Add coconut yogurt to a bowl, with lime zest, maple and cardamom. Mix well to combine.
- Pour and spread in a tray lined with baking paper.
- Top with raspberries and, if using, a sprinkle of strawberry gum leaf.
- Freeze for at least 2 hours.
- Cut up in small pieces and enjoy!