Monthly Archives: June 2016

Oat and cacao nib biscuits

I just made this gluten-free version of some biscuits my … Continue reading Oat and cacao nib biscuits

Hunza-inspired apricot tart

This is a variation on sultancoq, a kind of energy … Continue reading Hunza-inspired apricot tart

Apricots and their kernels – legends of long life

Whenever I mention the word ‘Hunza’, people say ‘apricots.’ Hunza … Continue reading Apricots and their kernels – legends of long life

The ten things that make an ideal diet

If we were taught at school what makes a basic … Continue reading The ten things that make an ideal diet

To graze, or not to graze?

To graze, or not to graze? That is the question … Continue reading To graze, or not to graze?

Get the good fats in

It’s a refreshing ice lolly – but this is also … Continue reading Get the good fats in

Easy, moist, banana chia loaf

This crunchy-on-the-outside, moist-on-the-inside banana chia loaf we just had for … Continue reading Easy, moist, banana chia loaf

What to eat – made easy

When people tell me they aren’t sure what to eat, … Continue reading What to eat – made easy

It’s a longevity wrap

Black bean and guacamole tortillas are a staple in our … Continue reading It’s a longevity wrap

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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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