Monthly Archives: January 2016

Longevity secret #6: eat meat in moderation only

In the Longevity Hot Spots – the places in the … Continue reading Longevity secret #6: eat meat in moderation only

Longevity secret #5: use hemp…wisely

Today’s not-so-secret, but still hideously under-observed, ‘secret’ of longevity is … Continue reading Longevity secret #5: use hemp…wisely

Longevity secret #4: sprouted bread is better

If you pay for eating bread with gas and bloating … Continue reading Longevity secret #4: sprouted bread is better

Longevity secret #3: no more carb confusion

One of the best things you can do for your … Continue reading Longevity secret #3: no more carb confusion

Longevity secret #2: eat ten servings of fruit and veg daily

We all know the government advice to eat ‘five a … Continue reading Longevity secret #2: eat ten servings of fruit and veg daily

Energy balls: the perfect Sirtfood snack to keep you young, fit and slim

In case you haven’t already seen this year’s big diet … Continue reading Energy balls: the perfect Sirtfood snack to keep you young, fit and slim

Longevity secret #1: eat until you are only just full

Here is the first of my series of fifty ‘secrets’ … Continue reading Longevity secret #1: eat until you are only just full

New year, new diets, new healthy celebs. But what about nutrition for everyone?

As always, January has brought with it a tide of … Continue reading New year, new diets, new healthy celebs. But what about nutrition for everyone?

Baked eggs for breakfast

One of the best things you can do for your … Continue reading Baked eggs for breakfast

Why you should add olive oil AFTER cooking

There seems to be a common oversight in ‘healthy’ recipe … Continue reading Why you should add olive oil AFTER cooking

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Since it's so hot, it's a good time to eat as much of this riDICulously delicious raspberry ripple ice cream as possible. I had to eat two bowls full just now as it kept melting whilst I took the photo. It's easy and fun to make - it's best if you have an ice cream maker (you can get a simple one for about £40).

INGREDIENTS: cashews, soya milk, coconut oil or manna, 1 lemon, vanilla, sea salt, maple syrup/agave syrup, 1 tin creamy coconut milk, 1 small tin coconut cream (optional), berries, cornflour.

- soak 1 cup cashews for a minimum of 2 hours (overnight is good)
- bring to a simmer 1/2 cup soya milk + 1 tin coconut milk + 2 tbsp coconut cream (optional - if your coconut milk is really creamy you may not need it) + a squirt or two of agave/maple syrup
- take a little out and mix it with 1 level tbsp corn flour to a paste, add it back, and simmer gently for 5 mins
- put the soaked cashews in a nutribullet or vitamix type blender with the rest of the ingredients + 2 tbsp coconut oil or coconut manna + the juice of 1 lemon + a pinch of salt + 1/2 tsp vanilla and blend until smooth. Cool for an hour.
- put it an ice cream maker and churn for 20-25 minutes
- just before the end add raspberries or any other berries - you can squash them up with a fork and add a squirt of agave or maple syrup if you want it sweeter.

You can get the full recipe (this is a simpler version) from Health Nut Nutrition's blog - it's called 'strawberry cheesecake icecream with a graham cracker crumble'.
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