When ‘fresh’ means FRESH

Posted: January 12, 2017

When fresh means FRESH

Did you know that an apple from the supermarket can be up to a year old by the time you buy it off the shelf, and that studies show that you may need to eat TWO apples in order to get the same amount of nutrients as you would from a fresh one?

Eating fresh, local, seasonal food is sometimes seen as a being a bit of a middle-class lifestyle choice.  But, actually, it can make a measurable difference to health.  Here’s the first of three blogs I have written on the subject for a local fresh food delivery company in Bristol called Fresh-Range (www.fresh-range.com).  I started ordering from this company regularly because my children and I can actually see and taste the difference between their produce – sometimes picked the day before – and supermarket produce.

Just click on the sweet potatoes – the ones I bought from my local produce suppliers are the ones on the right as you might guess – to read what REALLY fresh food can do for YOU.

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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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