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(Paleo, AIP, GAPS)
“The Eskimo has fifty-two names for snow because it is important to them; there ought to be as many for love.”
~ Margaret Atwood
Love is Bigger Than Romance
Don't get me wrong. Romance is wonderful, but it's hardly the only experience worth celebrating. Love is vast, infinite, forgiving, healing, bliss-inducing, comforting, soul-awakening, soothing, energizing, deepening, absolutely beautiful, and open to everyone regardless of relationship status. If you've ever felt “less than” on February 14th because you didn't have a “valentine”, or were in an unhappy relationship, than this post is for you.
Let's celebrate love in all its forms: familial love, deep friendship, romantic love, universal love, spiritual connection, empathy, love for the stranger, our bond with animals, tough love, love of nature, and most importantly self-love. Why do I say “most importantly” for that last one? Because if we don't truly love ourselves, it's very hard to love anyone else, and it's also hard to heal. When you have an autoimmune disease, the medical establishment likes to tell you that your body is attacking you, setting up a war mentality with your own body. I have another point of view. My body is not my enemy. Rather, my body is doing everything within its power to heal, and if I do the same, that's the most powerful loving relationship of all.
This recipe is worthy of celebration, and while it's the classic Valentine's Day colors, it's delicious year-round, so feel free to make it any time you want to give yourself, or someone else you love, a gift.
makes 5 servings (in 6 ounce ramekins)
- If you’re making homemade coconut milk, do that first. Set the milk aside and rinse the blender so it’s ready to use again later in the recipe.
- Squeeze the lemon juice into a small bowl. Add gelatin and allow to “bloom” for a few minutes.
- In a small pan, heat 1/2 cup of the coconut milk over medium heat. Add 1/4 cup honey and the gelatin mixture. Stir until dissolved.
- Pour the pan mixture into the blender, along with the remaining coconut milk and 10 oz. raspberries. Blend at low speed until smooth.
- Pour it into small ramekins. I used 6 oz. ramekins, and got 5 servings. Cover with plastic wrap and refrigerate until set (at least 4 hours).
- You can make the sauce in advance, or wait until right before serving: Heat the sauce ingredients in a small pan over medium heat. Use a spoon to squish the raspberries as they warm up and break down. As soon as the sauce starts to simmer, stir well and remove from heat. Strain through a fine mesh strainer. Makes approximately 1/3 cup.
- To serve, dip each ramekin in a bowl of hot water for about 20 seconds. Then turn them upside down onto a serving plate and gentle shake them until the panna cotta slips out of the ramekin onto the dish. Pour the sauce in a pretty swirl around the panna cotta. Enjoy!
- Note: Don't skip the sauce – it's what elevates this dessert to “lick your plate” awesomeness.
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