If you’re going to eat ice cream-and I, for one, am definitely not giving it up-you might as well eat the most nutritious and healthy version of ice cream you can possibly find. And this recipe fills the bill.
I’m not going to tell you this amazing ice cream is as nutritious as a plate of wild salmon, but it’s about as nutritious as ice cream can be. It’s got carotenoids from the carrot juice and yams; anti-inflammatories from the ginger (see “Featured Nutrient,” below); and anti-inflammatory fatty acids from the walnuts.
It does include a small amount of sugar, but unless you’ve completely weaned off the sweet stuff, an occasional indulgence shouldn’t throw you off too badly.
With spectacularly delicious desserts like this, I’m always reminded of the words of my nutrition mentor, Robert Crayhon, who said, “Pleasure is a nutrient.” Eat this ice cream and you’ll know what he was talking about.–Dr. Jonny
Featured Nutrient: Ginger
Calming your stomach during sea sickness or pregnancy is only one of ginger’s many uses. The active constituents in ginger-gingerols, shogaols, gingerdiones, zingerone-are all either powerful antioxidants or anti-inflammatories (or both), which makes ginger a great addition to a nutritional program for arthritis and/or fibromyalgia. But the current excitement around ginger focuses on its promise as a cancer fighter.
Research from the University of Michigan Comprehensive Cancer Center shows that ginger kills ovarian cancer cells, and other studies suggest that it may be effective against various GI cancers, and that gingerols may inhibit the growth of human colorectal cancer cells.
Notes from the Clean Food Coach
To prepare the yam, preheat your oven to 400°F and cover a small cookie sheet with foil. Scrub the yam and dry thoroughly with a paper towel. Bake on the prepared cookie sheet for 50-60 minutes until soft to the squeeze. Cool completely before peeling and adding to the recipe.
View Recipe: Vegan Spiced Carrot Cake Ice Cream