Matcha Green Tea Gelato with Fudge Sauce from AIP by Season cookbook

This flavorful Matcha Green Tea Gelato is one of many recipes from the “AIP by Season” cookbook. This recipe is dairy-free, paleo & AIP.

If you follow the AIP diet, chances are you never considered eating seasonally. This is where the new community cookbook “AIP by Season” comes in handy! It contains 101 recipes for healing through the changing of the seasons, with 27 exclusive to the eBook. In this collection you’ll find a wide variety of delicious recipes, grouped under various categories. Its chapters contain nutrient-dense recipes, which each having a featured ingredient unique to the season.

Growing up, I was lucky to have access to locally grown produce as we lived in a house, surrounded by a large garden. We never used chemicals to boost produce growth and thus enjoyed clean fruits and vegetables in warmer months. Indeed, summer and autumn were plentiful, tastiest and healthiest seasons for us. In fact, nutrient density of produce depends upon its ripeness at the time of harvesting and its shelf life for vitamin and mineral content progressively reduces. The longer it takes for produce to be transported from one area to another the less nutrients it offers.

Therefore, eating seasonally contributes to a better health by upping the nutrient content of the foods you consume. Moreover, by choosing to eat seasonally you can dramatically reduce exposure to pesticides. And you know what? It’s also good for your budget! So the next time you see fresh cherries in the supermarket during colder seasons, think twice as «quality to price» ratio may not look that attractive, considering higher cost and fewer nutrients.

What else will you find in the AIP by season cookbook?

• Each recipe in this eBook is 100% compliant with the elimination phase of the autoimmune protocol and contain no: eggs, dairy, gluten, grains, seeds, legumes, nightshades, nuts, cane sugar, gums or preservatives.
• Seasonal AIP Produce Chart that highlights AIP compliant varieties of fruits and vegetables throughout the year as well as year round produce.
• Coconut-Free Substitutions Guide on making substitutions for coconut in recipes for those that are intolerant or allergic to coconut, including substitution instructions for 25 recipes in the eBook.
• Tips, Tricks & Terminology guide to aid you in safely selecting common AIP compliant ingredients, with money saving tips & time saving tricks.
• Access to a private Facebook community to help as you cook from the eBook along with your favorite bloggers.
• And so much more!

But enough said! According to one well-known proverb “the proof of the pudding is in the eating”, so I am bringing to your attention one of the recipes from the “AIP by Season” cookbook, Matcha Green Tea Gelato.

MATCHA GREEN TEA GELATO WITH FUDGE SAUCE

INGREDIENTS

Matcha Gelato:

• 8.8 fluid ounces full fat coconut milk, canned
• 1.7 fluid ounces water
• 4 Medjool dates (or 2 Tablespoons honey)
• 1/2 teaspoon Matcha powder
• 1/4 teaspoon ginger powder
• 1+1/2 Tablespoons vanilla extract, alcohol-free

FudgeSauce:

• 1 Tablespoons carob powder
• 3 Tablespoons coconut milk
• 1 dash cinnamon
• 1/4 teaspoon vanilla extract, alcohol-free

INSTRUCTIONS

1. Blend all ingredients in high-speed blender.
2. Add mixture to a pot, and bring it to boil over low heat.
3. Set mixture aside to cool completely.
4. Transfer mixture to gelato machine. Churning time will vary depending on your machine.
5. If you don’t have a gelato machine, pour mixture in a medium-size metal pan then chill in the freezer, mixing every 20 minutes for 3 hours until creamy.

For the Fudge Sauce:
Combine all ingredients in small bowl. Mix well until spread is creamy and velvety. Drizzle over prepared Matcha Green Tea Gelato.

NOTES
If prepared without a gelato machine, the gelato will become hard after longer storage in freezer.

AIP by SEASON cookbook