My name is Laura Stolf, and I am super passionate about living a healthy lifestyle-mind, body, and spirit.
I am a wife, and a mother of two awesome teens. I also work as a full- time elementary school teacher in the GTA. One of the many subjects I get to teach is health. I love sharing my passion for healthy living with my students. In my opinion, making healthy choices is paramount to living a healthy lifestyle. In addition to all of this, I also act as a recipe tester for various holistic nutritionists, magazines, and cookbook authors.
Due to various food allergies and intolerances, I have had to become a very discerning shopper and super creative in the kitchen.
I am currently a Brand Ambassador for YOSO. My favourite product is the unsweetened coconut yogurt. It is so versatile, as it can be incorporated into both sweet and savoury dishes.
I am always on the lookout for nutritious, allergen friendly, school safe foods and snacks.
I appreciate any company, especially local Canadian companies, who are working hard to get healthy foods, snacks, and products onto our store shelves and into our homes. If I can play an instrumental role in making this happen, that’s a bonus. The world needs more businesses like YOSO.
Coconut and Fuyu Persimmon Ice Cream
(Vegan/Grain Free/Nut Free/Refined Sugar Free Recipe)
6 Fuyu persimmons, tops removed, peeled and roughly chopped into similar size pieces (about a cup and a half)
1 tbsp coconut oil
Preheat a skillet on medium high heat. Add the coconut oil. Add the chopped persimmons.
Allow this to cool. Place in a small freezer bag and place in freezer overnight or for at least a few hours until frozen.
To a 12 compartment ice cube tray, add unsweetened coconut milk to six compartments and Yoso unsweetened coconut yogurt to the other six.
Cover tray with plastic wrap and place in freezer along with the caramelized persimmons.
When you are ready to make your ice cream, you will need your high powered blender. I used @vitamix.
To the blender, add in the just barely thawed persimmons and the frozen cubes of coconut milk and yogurt. Add in one teaspoon or so of freshly grated ginger, a teaspoon of cinnamon, a teaspoon of vanilla, two tablespoons of pure maple syrup, and a pinch of sea salt. Use the tamper to press all the ingredients down into the blade of the blender. Use the ice cream setting on your Vitamix, if you have one.
This ice cream can be enjoyed right out of the blender…no need to place it in the freezer.
This post is part of our series, How do you Enjoy Yoso? We asked friends in our healthy community to share one of their favourite ways to enjoy our dairy-free products.
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