Monthly Archives: April 2016

Why blinging breakfasts make such a difference

One of my Stacking Planners recently said: ‘I’m having the … Continue reading Why blinging breakfasts make such a difference

Longevity secret #10: have a good egg

Longevity ‘secret’ number ten is about eggs, which are eaten … Continue reading Longevity secret #10: have a good egg

Cheese and herb chapatti and thyme for tea

These cottage cheese and herb chapattis are quite irresistible – … Continue reading Cheese and herb chapatti and thyme for tea

Succulent sweet potato and coconut soup

For some reason this classic/staple/standard soup came out particularly succulent … Continue reading Succulent sweet potato and coconut soup

Green tea, not coffee

I sometimes come across articles about how wonderful coffee is … Continue reading Green tea, not coffee

Why are Okinawans the healthiest people on the planet?

Okinawa is a group of subtropical islands four hundred miles … Continue reading Why are Okinawans the healthiest people on the planet?

Papaya please!

People often say to me when they start on Fruit … Continue reading Papaya please!

Mailing list

Twitter Facebook

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'.
... Expand

View on Facebook

> View all posts

Twitter Twitter

Twitter: sallybeare

> View all tweets