Monthly Archives: October 2016

Black bean burgers

This recipe is taken from Deliciously Ella’s book Every Day … Continue reading Black bean burgers

You are how you eat

We all know the saying ‘You are what you eat.’ But … Continue reading You are how you eat

Ten top tips for getting good sleep

Recently I have been coming across a lot of people … Continue reading Ten top tips for getting good sleep

Autumnal roasted butternut squash soup

Autumn brings coughs and colds, but it also brings an … Continue reading Autumnal roasted butternut squash soup

Powerful anti-cancer stir-fry

Powerful anti-cancer stir-fry Some foods are so powerfully anti-carcinogenic that … Continue reading Powerful anti-cancer stir-fry

Quick, easy, sustaining Stacking Plan lunches

Stacking Planners sometimes need help over what to eat at … Continue reading Quick, easy, sustaining Stacking Plan lunches

Orange zest energy bites

It’s a shame to chuck out the peel of an … Continue reading Orange zest energy bites

A warming autumn breakfast

I love the red autumnal colour that apples and blackberries … Continue reading A warming autumn breakfast

50 Secrets made a difference to Yoko

I was very happy that Yoko Ono said my book, … Continue reading 50 Secrets made a difference to Yoko

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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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