A língua sobre a pele o arrepio Os teus dedos nas escadas do meu corpo As lâminas do amor o fogo a espuma A transbordar de ti na tua fuga A palavra mordida entre os lençóis As cinzas de outro lume à cabeceira Da mesma esquina sempre o mesmo olhar: Nada do que era teu vou devolver. Alice Vieira

Strawberry Ice Cream http://www.immerwachsen.com/2013/05/07/strawberry-ice-cream-coconut-milk/ https://www.facebook.com/ImmerWachsen/timeline/ https://www.pinterest.com/immerwachsen/ 2 cans coconut milk 6 ounces frozen strawberries OR 1 ½ cups fresh strawberries 1/3 cup raw honey Using only the fat* from the canned coconut milk, blend all ingredients. Now there are several ways to freeze the ice cream base, and there are several ways to process the ice cream. Freezing and processing options: -Freeze ice cream base in ice cube trays. Once frozen process in a food processor until creamy. -Freeze ice cream base in ice cube trays. One frozen press through a Champion Juicer. -Pour ice cream base into a bowl and stir occasionally as it freezes. Eat as soon as it reaches a thick consistently. -Pour ice cream base into a large shallow dish (like a casserole dish). Once frozen scrape the solid mass with a fork until soft enough to serve. -Freeze ice cream base in popsicle molds. -Use an ice cream maker. *Canned coconut milk will separate into fat and water. Do not shake the can and you will be able to remove the fat from the can while leaving the water at the bottom. You will need 2 cups of coconut milk fat for this recipe.

Refrigerator Jam Sugar-Free, Pectin-Free, makes 2 cups Ingredients 1 1/3 cup strawberries 2/3 cup rhubarb 2 T raw honey or sweetener (or to taste) 2 T chia seeds Process all ingredients in a blender and refrigerate over night. The chia seeds will gel, thickening the fruit puree. Add additional diced fruit if you like it chunky.

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