I don’t know what is wrong but I just know something is. I feel well physically, well except for the small blister on my left arm from a stubborn pot of tomato sauce that refused to sit still and cook. What I feel isn’t palpable. I can’t feel its burn like boiling red sauce peeling past the brown of my skin into pink flesh. Maybe if I could touch it or see it I could heal myself like I did my skin with some coconut oil. It has been three days now and I only feel a slight twinge when I bathe that arm. It feels nothing like the invisible thing that weighs over me.
Writing helps I think, but how do you write something you’re not sure is really there?
When I bought a bag of unripe avocados determined to turn them into ice cream I wasn’t sure what to expect. I knew that I had to first ripen my fruit. So I wrapped avocado after avocado in old newspaper then placed my bundle in a black polythene bag in the cabinet under my kitchen sink. The dark dry hollows of the cabinet are well acquitted with fruit ripening; they will gladly host my avocados for three days till they reach maturity. I visited my avocados at dawn on Sunday and they welcomed me, pushing back against my fingers with a pliancy that comes only with age.
They were ready to be eaten and I was ready to eat.
Eat Ice Cream.
Living in Dubai means you’re always ready for icecream.
The night before I had placed a tin of coconut cream into the fridge, I would whip it into a delicious creamy base for my icecream. I had also made the strawberry chia sauce that would transform the icecream into a favoured dessert. Fresh, tangy strawberries infused with chia goodness paired with the creamy tropical combination of avocado and coconut. Yasssssssss.
You’ll need (Serves 6)
4 ripe avocados
2 tsp. plant milk
A pinch of salt
1 tsp. vanilla paste
¼ cup stevia (Can substitute for honey/ brown rice syrup/ sugar)
400ml tin of coconut cream
2 cup of strawberries
¼ cup water
1 tsp. chia seed
1 lime (juice & zest)
Sweetener of your choice
Chill the coconut cream in the tin overnight. Open the tin and scoop out the solid cream at the top; discard excess water (I used mine to make a smoothie). Whip the coconut cream solid in a bowl till firm peaks are formed and set aside.
In a high-speed blender whip the avocados, milk, salt, vanilla and stevia till a smooth thick mousse is formed. Fold this mixture carefully into the coconut cream to form your base. Chill this mixture for 20 minutes and then churn in your icecream maker as instructed by the manufacturer.
Place the icecream in a deep bowl (makes scooping easier) and freeze for at least 4 hours before serving.
The Strawberry Chia Sauce is essential.
Place strawberries, water and limejuice and zest in a pan. Cook on low heat for approximately 30 minutes. Mash the berries with a fork till desired is achieved, I like mine quite chunky. Sweeten to your taste and transfer mixture into a plastic container before adding the chia seeds. Refrigerate overnight and you’ll get a delicious sauce that pairs beautifully with your ice cream.