Healthy Eating
Feb 11, 2019
4 minutes
SUPER-EASY COCONUT ICE-CREAM
400ml coconut cream
¼ cup coconut butter
1 teaspoon cinnamon
1 teaspoon stevia
1 tablespoon organic rice malt syrup
Place all the ingredients in a high-powered blender and start blending on low, gradually increasing to high. Blend until creamy. Make sure you don’t blend on high for too long, as this acts as a heating function. Pour into a shallow dish and freeze for 2 hours.
Serve into bowls using a large ice-cream scoop, and enjoy. Keep leftovers well-sealed in the freezer and use within a few days.
BEETROOT, GOAT’S FETA & WALNUT SALAD
4 large beetroots (about tennis ball size each)
¼ cup cold-pressed extra-virgin coconut oil
½ cup walnuts
2 tablespoons
You’re reading a preview, subscribe to read more.
Start your free 30 days