August 28, 2015

Guilt-Free, Anti-Inflammatory Ice Cream. {Recipe}

Mihaela Telecan

Do you ever feel guilty after eating ice cream? Me too. 

That’s why I created a recipe for delicious guilt-free anti-inflammatory ice cream.

But before I share my recipe with you, let me tell you how I overcame my sticky relationship with ice cream.

When I was 10 years old—back in my home country, Romania—my mom would send me to a nearby store to get ice cream for me and my brothers. It was a simple, yet delicious ice cream—vanilla or chocolate. It was wrapped in a special paper like some imported butters in supermarkets today.

Sometimes I would buy the ice cream and eat most of it—mine and my brothers—before even getting home.

When I moved to the United States, the situation didn’t get much better, I used to buy a pint of ice cream and eat it all at once. In terms of caloric expenditure, I could afford it because I was exercising vigorously for 15 hours a week or more, so it didn’t affect my weight. However, It did affect my health, but I wasn’t thinking about that at the time.

I had guilty feelings after finishing a pint of ice cream. Then I would try to blame an external situation for my inability to stop eating it. Not a fun place to be.

The good news is that now I’m in total control of my eating. No more guilt, shame or blame when it comes to what goes in my mouth. If I can do it, so can you.

Here’s the thing, our taste buds are extremely flexible—more flexible than most skilled yogis!

What do I mean by flexible?  

I mean they are willing to bend in the direction we steer them. If we expose them to high amounts of refined sugar all the time, they will want more of it. But if we expose our taste buds to natural forms of sugar—think fruits, vegetables, honey—they become happy with small amounts of sugar, or they develop a lower threshold for sugar.

The tiniest amount of natural sugar stimulates our taste buds, so we don’t need to add additional sugar to make things taste good. When we stick to natural sugar, refined sugar starts to taste too sweet. Then bingo!—we’re free and in control. No more guilt, shame or blame.

Here’s the catch: we need to be patient. This doesn’t happen overnight. Like with all good things, we must work hard at it. Consistency and perseverance are our friends. Just like training for a marathon, we need to work at it every day so we can finish that race.

Now for the fun. The recipe I’m going to share with you will help train your taste buds.

This ice cream recipe is not only guilt-free, but a powerful anti-inflammatory food as well:

  • Loaded with antioxidants and phytonutrients from organic mixed berries and cherries
  • Rich in Potassium from banana and coconut water—helps keep our blood pressure under control
  • High in omega-3 fats from flax oil

If it doesn’t taste sweet enough, you can add a bit of honey. Or, try it without any added sugar to lower your taste buds’ threshold for sugar and gain control over food.

Follow along with my video for the recipe:


Relephant Reads: 

Why I Stopped eating a Raw Vegan Diet (& did this instead).


Author: Mihaela Telecan

Editor: Rachel Nussbaum

Photo: Mihaela Telecan 

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