Thursday, March 21st

chai-spicedDownload/Print Recipe Here

 The pears are free of refined sugar, full of flavour and super versatile! Use the poaching liquid as a hot bevvy- mulled pear cider!

 Serve these poached pears simply, with the Hemp Ice Cream or even on cooked grains for breakfast.


 4 cups apple or pear juice (or for pretty red poached pears, choose cranberry or raspberry juice)

 1 cinnamon stick

 3 black peppercorns

 3 cloves

6 cardamom pods, crushed

4 slices ginger

4 firm bosc or bartlett pears, peeled and left whole with stem on

*quick option: add 2 tea bags of rooibos chai rather than the spices above


  • Combine all ingredients in a small to medium pot
  • Trace a circle of parchment paper the size of your pot. Put a hole in the middle of the circle for venting.
  • Place parchment paper on top and cook for 6 to 8 minutes if ripe pears, 10 min or more for less ripe, until tender (test with a bamboo skewer)
  • Remove from heat, and remove pears from liquid with slotted spoon
  • When cool enough to handle, slice pears in half and dig out the seeds with a small spoon
  • Slice them lengthwise and serve right away.
  • If you have extras, to store them- let liquid and pears cool separately. Strain liquid, and pour over pears to store Liquid can be reduced to form a syrup or drunk hot as mulled pear cider


Hemp Milk Ice Cream

(makes 1 liter)

Dairy-free, soy-free and soooo rich and creamy!

An ice-cream machine is helpful here for best texture, but this can be made just in the freezer too.


1 cup hemp hearts

3 cups water

2 cups cashews

2 Tbsp vanilla extract or the seeds of 1 vanilla pod

1 cup coconut oil, melted

1 cup agave or maple syrup




  • Soak cashews for a few hours in plenty of water. Drain and rinse.
  • Combine all except coconut oil in blender and blend until smooth.
  • Slowly add coconut oil in a steady stream.
  • Once smooth, strain through a mesh sieve.
  • Pour strained mixture into an ice cream maker ( use manufacturer’s instructions) until it starts to harden.
  • Or- to use as a sauce, simply serve room temp or chilled over cakes or tarts or fresh fruit.

* If you don’t have an ice cream maker, I have had some success pouring the mixture into a frozen casserole dish and stirring it occasionally for the first few hours.

Then transfer the ice cream to a container and keep frozen.

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