Since I over shared a few months back, I’ve been getting a lot of emails asking questions in regards to the current state of my health. Truth is, I figured you’d eventually forget about it and we could just go on like I never mentioned anything, but.. you didn’t. So I guess I should say sorry for keeping you in the dark.
After months of what seemed like handing over vial after vial of my precious blood for no apparent reason, my doctors “diagnosed” me with a condition called aplastic anemia – which is basically a fancy way of saying my bone marrow isn’t producing a sufficient amount of new blood cells. I put diagnosed in quotations because you can’t actually be diagnosed with aplastic anemia unless you have a bone marrow biopsy – I’ve put off having the procedure because the idea of someone jabbing me in the pelvis with a large needle, then extracting my marrow, is an extremely unsettling thought. So, due in part to my fear of needles, and in part to my aversion to medicine, we’re taking the holistic route to treat this thing; no bone marrow biopsy, no medication, no chemotherapy, no bone marrow transplant. I’m counting on nature, for this one.
Despite it being potentially fatal if left untreated, aplastic anemia is reversible in young, healthy adults. Reversible! Reversible! But in order for the disorder to reverse itself, I have to allow my body to do it naturally; medication isn’t an option. Although I am technically not treating it (my doctors just love reminding me of that), my blood counts are being monitored closely – which makes my holistic approch pretty damn safe. And aside from following a healthy diet and exercising regularly, I’ve started boosting my system with vitamins galore and increasing the already enormous amount of produce I consume on a daily basis. So far, so good, as my once deteriorating health has been on a steady incline.
I feel better. So much better. I’m genuinely happy to be alive and (on the path to getting) well, grateful to have such incredibly supportive people in my life, and feeling pretty fortunate to have the capacity to treat this thing holistically. I’ve got one year to get better – fingers crossed and good vibes for higher blood counts, folks. Now, how about some ice cream?
When this ice cream was still imaginary, Thom went on and on about how delicious it’d be to load it up with chunks of pie crust. I looked at him, rolled my eyes, and told him there wasn’t a chance in hell that would happen. Chunks of pie crust IN ice cream? Then there I was, standing in the kitchen in my underwear (a regular occurrence in our house), rolling out pie dough. So, in the very near future I’ll show you how to make a mean ass pumpkin pie sundae – and yes, it includes vanilla bean whipped cream.
Notes: The spice measurements below are equivalent to one tablespoon of pumpkin pie spice – so if you have that on hand, add that instead of each of the spices individually. Also, you might be able to get away with replacing the full fat coconut milk with equal amounts of light coconut milk, because the pumpkin puree makes this stuff super thick and creamy. If you don’t have sucanat, replace it with brown sugar. Or maple syrup. Psst, this is super delicious served over a warm brownie.
PUMPKIN SPICE ICE CREAM
1 3/4 cups full fat coconut milk
1 3/4 cups light coconut milk
1 cup pumpkin puree
2/3 cup sucanat
1 tbsp pure vanilla extract
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
In a medium saucepan over medium heat, whisk together 1 cup of the coconut milk, pumpkin puree, sucanat and vanilla extract. Bring to a boil and whisk vigorously to ensure the pumpkin mixture smoothes out. Add the remaining 2 1/2 cups of coconut milk, cinnamon, ginger, nutmeg and cloves; whisk to combine. Remove from heat and transfer the mixture to a large bowl. Allow to cool for 30 minutes, then cover with plastic wrap and chill in the refrigerator for at least 4 hours. Once chilled, pour the mixture into the bowl of your ice cream machine and mix according to the manufacturer’s instructions. Eat ice cream immideately (it will be somewhat soft) or transfer to a container and freeze until ready to consume. Thaw for 10-15 minutes before serving.
Yield: 1.5 quarts