beets & ice cream

beet orange ice cream with gluten free hazelnut mini macaroons

Beet Ice-Cream with Gluten Free Hazelnut Macaroons - Photo Philip Blankenship

Happiness has many colors but for me it’s fuchsia. I literally feel like the color of this ice cream makes my heart jump an extra beat. Luckily the flavor doesn’t disappoint, sweet and creamy with a hint of orange. I’m serving it with crunchy mini macaroons with a hint of spice, dipped in luscious white chocolate.

ingredients ice cream

1 large beet
2 cups heavy cream
1 cup milk
1 cup maple syrup
¼ cup fresh squeezed orange juice

directions ice cream

Finely grate the beet and including the juice, stir in with the cream. Refrigerate over night or at least for a few hours.
Pour through a cheese cloth and squeeze out as much of the liquid as possible. Discard solids or save for other use.
Pour cream and milk into a pot, bring to a boil and set aside.
Beat eggs and maple syrup with an electric mixer until light and fluffy.
Slowly pour hot liquid over the eggs while whisking, then return mixture to the pot.
Keep whisking while slowly heating until it thickens. Do not bring to a boil or the custard will curdle.
Stir in orange juice and freeze in an ice cream maker. Without an ice cream maker you can leave the mixture in the freezer but take it out after three to four hours and beat with an electric mixer to increase volume. Repeat again after three to four hours two more times.

ingredients gluten free hazelnut mini macaroons

1 cup hazelnuts
1/2 cup almond flour
1/2 cup maple syrup
1 egg white
1T ground cardamom
pinch of ground cloves
pinch of salt
6 oz white chocolate for dipping

directions gluten free hazelnut mini macaroons

 Toast hazelnuts in the oven at 350F/175C for 10 to 15 minutes until nuts turn golden brown and skins start to loosen.
Rub nuts together to remove loose skins but don’t worry if some of the skins remain. Leave to cool completely.
Grind toasted hazelnuts in a grinder or food processor.
Using a spoon or spatula, stir hazelnuts with all remaining ingredients except white chocolate until incorporated.
Form small balls, about ¾”, and place on a baking sheet lined with baking/parchment paper.
Bake at 300F/150C for 10-12 min until lightly browned. Leave to cool completely.
Heat white chocolate in a bowl over a water bath until melted.
Dip macaroons about half ways in melted chocolate and place on parchment paper until set.

Makes about 50 ¾” mini macaroons.

Beet Ice Cream with Gluten Free Hazelnut Macaroons-Photo Philip Blankenship

Photography by Philip Blankenship.

kale & capers

kale salad with potatoes, roasted pine nuts & fried capers

Kale Potato Salad Photo-philip blankenship

It’s seems everyone has been getting on the kale train lately and I am no exception, kale is marvelous! Kale goes with everything and with spring in the air I’m preparing a refreshing salad that will make a perfect side dish for upcoming bbq’s. It’s lighter than the traditional creamy potato salad but more filling than the simple green.


1 large bunch raw kale, thickest part of the stalks removed
1½ pounds baby potatoes, boiled and sliced
¼-½ cup capers (and oil for frying)
½ red sliced onion
¼ cup grape seed oil
2 tablespoons fresh lemon juice
2 teaspoons honey
½ cup toasted pine nuts
4 oz shaved parmesan
salt & pepper to taste


Fry the capers by heating about ½ inch cooking oil in a small frying pan. The oil should be hot but not smoking. Carefully add drained capers and fry for 1-2 minutes until they turn crisp and golden brown and open up like flowers. Leave to drain on a paper towel.

Roughly tear kale leaves into smaller pieces and mix with sliced potatoes and onions.

Shake grape seed oil, lemon juice, honey, salt and pepper in a bottle until slightly thickened. Pour over the salad and toss.

Add capers, shaved parmesan and toasted pine nuts.

Toss and serve.


Serves 4.

Kale Potato Salad-Photo-philip blankenship

Glenna plates from Anthropologie; Bowl & Dinner Plate.


Photography by Philip Blankenship.

coconut chocolate balls

coconut chocolate balls with rolled oats & vanilla

Gluten Free Coconut Chocolate Balls-photo-philip blankenship

Although this is a slightly updated version of the original, these kinds of no-bake chocolate coconut balls are as Swedish as it gets. They are absolutely delectable and so easy to make, anyone can do it.


¼ cup butter (½ stick)
¼ cup coconut oil
½ cup palm sugar
1½ cup rolled oats
3 tablespoons cocoa powder
dash of pure vanilla bean powder
2 tablespoons cold coffee (or water with freeze dried coffee powder)
½ cup unsweetened coconut flakes for coating


Stir butter, coconut oil, palm sugar and coffee until smooth.
Mix in rolled oats, cocoa powder and vanilla bean powder.
Shape into round balls and roll in coconut flakes.
Refrigerate before serving.


Makes 15-20 balls.


Photography by Philip Blankenship.


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