The best ice cream you'll ever try...promise!

Sometimes keeping it simple is seriously the best option. My little sister and I came off a 28-day juice fast last week (thank you Jason Vale!) and she was concerned about feeling restricted about her diet here-on-in.

 

We spent a few hours in the kitchen going through some basic recipes that you can still indulge in, without the guilt or feeling the compromise!

 

Below is a banana/mango and macadamia ice-cream with a 'chocolate' brownie and frozen raspberries.

 

The ice cream is essentially frozen banana and frozen mango placed into the Vitamix with a handful of macadamias. I've sprinkled a few cacao nibs on top.

 

The 'chocolate' brownies comes from the wonderful recipe you can find here: http://eatdrinkpaleo.com.au/chocolate-brownies-that-blew-me-away/ 

 

This seriously lives up to its name and will blow you away - you will never guess the ingredients once you have a taste! The next time I make them, I might add some orange rind or chilli for a different flavour also.

 

There you have it, guilt-free and such a beautiful dessert!

 

 

How to make natural almond milk

Making almond milk is so simple and easy that you'll be kicking yourself for even contemplating purchasing the long-life varieties sitting on the supermarket shelves.

It only takes a few steps and two ingredients: almonds and water.

Take one handful of almonds and place them in a plate of water and leave overnight (7 hours minimum), this will activate the almonds, releasing the enzyme inhibitors called phytic acid, which is not digestible by humans.

Rinse the almonds until the water runs clear.

Place the almonds and 500ml of water in a food processor / blender. Blitz on a high speed.
NB: do not allow this to 'cook', which you will notice if the mixture grows warm.

Use a sieve and pour the liquid into a bowl and voila you have almond milk.

You will have quite a bit of almond pulp leftover, depending on the type of processor you used, there are lots of recipes online on how to use the pulp to minimise waste.
You can also transfer the milk back into a clean processor and add a scroll of true cinnamon and/or vanilla bean to give it a little flavour.

This milk will keep for 48 hours. 

My kind of raw bliss balls

These balls are incredibly easy, guilt-free and raw. I don't usually use any measuring devices, I go with the feel, texture and cheeky test tastes in between.

Ingredients include:

- Activated almonds, macadamia and hazelnuts 

- sesame seeds 

- hemp seeds 

- liquorice root

- star anise

- true cinnamon, ground 

- maca 

- cacao

- carob

- clove

- vanilla bean or organic vanilla essence

- coconut dessicated

- cranberries (optional)

- medjool dates

- ginger

- Celtic sea salt 

- coconut oil 

In a food processor place the vanilla bean, ginger, star anise, liquorice root and Celtic salt, blend into a paste.

Add rest of ingredients, keeping some of the sesame seeds, carob and hemp seeds aside. Use a tamper to assist in bringing the mix together.

Spoon a mix onto your palm and create bite-sized balls. Alternate rolling these in hemp, carob or sesame seeds.

Place in fridge for 10 minutes.

Enjoy!!

Nb: do get in touch if you'd like some guidance on quantity.