Vanilla Maple Raw Whipped Cream

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Did you know this desserty food is healthy food? Yep. Just think, slathering it on antioxidant-rich pumpkin or berry pie or dolloping it on or dipping into it with fresh berries is good for you.

 

Cream is Magical Food. Raw cream, that is.

It has something rare: Vitamin K-2.

What's so special about Vitamin K-2? It's your key.

 

Foods rich in this magical little thing are...get ready:

  • grass-fed red meat
  • organ meats (liver, heart, kidney...from healthy grass-fed and wild animals, including fish)
  • fish + chicken skin (skin is an organ, too, and should be eaten!)
  • pasture-raised egg yolk (still wet, like in sunny-side)
  • cream (raw cream, from grass-fed cows)
  •  

Why do I need Vitamin K-2? Because it's your key.

 

Why is it so great? Because it lets in the antioxidants from those wonderful, colorful foods (like pumpkin and strawberries and blueberries, and how about carrots in carrot cake? Yum.)

 

Do I really need it? Yes, without it the door stays locked and the good stuff (the lovely antioxidant-rich food) just goes on by without stopping in to get absorbed (and make us healthy). That's not what we want, right?

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Simple note: Believe it or not, I don't have one of those nice mixers or fancy food processors. Nope, to keep kitchen clutter to a minimum, I keep only the must-have (for me) appliances. I use a blender in place of both a mixer and a food processor with great success. This is simple.

 

RAW VANILLA MAPLE WHIPPED CREAM

Makes 1 cup.

 

Ingredients

1 cup raw heavy whipping cream (see notes)

½ teaspoon vanilla

1 ½ tablespoons organic maple syrup

 

Notes To remove cream from your fresh milk, allow the cream to rise to the top. To do this, let the milk sit undisturbed in the refrigerator for 24 hours. You can then ladle the cream from the top. The heaviest cream will be the top-most cream. ⤵︎ See the cream line? (Commercial cream will also work well in this recipe. Just remember, it doesn't contain that amazing K-2 we all need more of.)

 

Instructions 1. Whip the cream in the blender—on the lowest speed—for 45 seconds, being careful not to over-blend. 2. Add vanilla and maple syrup. Blend for 5 seconds. That's it. 3. Use a rubber scraper to get every last, magical drop.

 

I know I always say this, but this one is a favorite of mine and a classic around here. Hope you love it, too.

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Slow FoodMissy Campbell