My daughter likes her Birthdays to string out much like an Indian wedding and so it was she managed to keep hers going for two whole weeks, with as many cakes and an assortment of guests. The grand finale was the actual party over the weekend, the sort of thing that would once have sent me into stress mode, however this year it was a cinch and I don’t think anyone was any the wiser about the ‘clean’ food that was on offer. Interested in what I served to a group of 11/12 year old girls?
- AIP-friendly chipolata sausages from our local deli
- cucumber sticks
- carrot sticks
- strawberries dipped in tempered chocolate (AIP reintroduction)
- marshmallows with freeze dried raspberries and blueberries
- orange-coconut bliss balls
- Birthday cake using this cake, and this frosting
- water to drink, because someone (ahem) forgot the juices!
So, what are your plans for the week? Here are some of mine –
- I’ve rekindled my love for knitting by picking up my needles and a shawl I started a year ago
- I’m also going to make time to work my way through Tara’s new AIP Cajun E-book, which has some yummy recipes in it (plus 15% off using code AIPCAJUN until 18th May). I’ll cook something up for you next week but in the meantime, here’s a taster
- I’m thinking that Astrid’s (of Heal Me in the Kitchen) grown up therapeutic colouring designs will be fun to do with my favourite girl.
Oh, and we’re also loving this latest milkshake … along with these absolutely fantastic glass straws. Did you know that the plastic ones have poisonous dyes as well as all the BPA etc?
strawberry rose milkshake
* You will need to put your can of coconut milk in the fridge at least the night before you want to make the Shake. I always have at least one can permanently ready and waiting for when the mood strikes!
(makes 2 large or 4 small shakes)
1/4 cup freeze dried strawberries, crushed
Remove your can of coconut milk from the fridge and turn it upside down. Open with a can opener and pour out the thin liquid into a small bowl. Next spoon a generous 1/2 cup full of the cream into a medium bowl and whip with a balloon whisk until soft and pillowy. Don’t bother getting your machines out to do this, it’ll take you moments to achieve by hand. Spoon the rest of the cream into a high speed blender and add the reserved thin liquid together with the remaining ingredients, except the freeze-dried strawberries.
Whizz until completely smooth, adding a dribble or two of filtered water if you find it too thick. Serve immediately, with a spoonful of whipped coconut cream and a dusting of crushed freeze-dried strawberries.
If you’re not super organized or forget to put your coconut milk in the fridge beforehand, then use a cup’s worth of coconut milk and you’ll have to go without the cream. That’ll teach you 😉