i suppose the disclaimer here is that i am not, in fact, providing you with a recipe for money (if i would, i could) but this mango ice cream is pretty bloody amazing so small wins, i guess?
at this time of the year, time is precious and recipes that are quick, simple and healthy are at the top of my priority list. 3 ingredients is all you need to whip up this creamy treat and if you use frozen fruit, it’s ready to rock and roll in 5 minutes.
i told you it was good!
3 cups frozen mango chunks (i bought fresh ones and then froze them but this is more time consuming)
1/2 cup full fat coconut milk
1/4 teaspoon organic vanilla extract
sprinkle of pink rock salt
i wish i could make this sound fancier than it is but really you just chuck everything into the food processor or a high speed blender and that’s it. i like to pop it into ramekins so they look cute and can be served individually.
try saying that 3x times fast.
this recipe for homemade super creamy almond butter tastes better than a bought one. it also costs about half the price so your tastebuds and your hip pocket will thank you.
2x ingredients. that’s all. plus a high speed blender or food processor. i’m not sure why i thought it would be so difficult. or maybe i was just lazy. either way, even sceptics will agree, this DIY butter is better.
let’s do this.
2x cups of roasted unsalted almond
1-2 tsp of pink rock salt (to taste)
pre-heat your oven to 160 degrees celsius and roast your almonds for 10-15 minutes, flipping them over at the halfway mark. let them cool on the tray and then add the almonds and salt to the blender/processor.
*note that it will need to be able to sustain up to 10 minutes without overheating.
you’ll need to scrape down the sides with a spatula to loosen the mix every couple of minutes. once the almond butter is smooth and creamy, you can chuck it in a jar and sprinkle on some extra salt, storing it in the fridge for up to 3 months.
eat it on toast. eat it out of the jar. lather it on your body.
you do you.
muffins get a bad rap.
full of refined sugar and empty kilojoules that when paired with a extra large coffee first thing in the morning can lead to disaster sooner rather than later. not a great way to start the day when cortisol (stress hormone) levels are already high.
but there’s a reason why muffins are so popular. the convenience of this hand-held snack means it’s not going anywhere anytime soon. so what’s the answer?
by using almond meal as the base, these babies are full of protein, fibre and vitamin e. add in some antioxidant rich berries and you’ve got yourself a low GI snack that won’t see your blood sugars rocketing from one end of the office to the other.
this recipe takes all the best things about the muffin and makes them better. take a look.
2x cups almond meal (make your own, it’s cheaper and by keeping the skin on you get extra nutrient)
1x cup desiccated coconut
1/2x cup coconut cream
3x tablespoons honey (locally sourced and organic)
3x whisked eggs (local and free range)
1/2x tspn baking powder
1/2x tspn natural vanilla extract
pinch of pink rock salt
pinch of cinnamon
1x cup of mixed berries
preheat your oven to 180 degrees and line a muffin tray with baking paper. put the almond meal and coconut into a mixing bowl and combine. then add the coconut cream, honey, eggs, baking powder, vanilla and salt. fold the all the ingredients until just combined, gently stirring through the berries. pop the mixture into the muffin tray (it should make 10) and place in the oven for approximately 25 minutes until crispy on top. leave the muffins in the tin for 5 minutes before placing to a cooling rack. sprinkle with cinnamon and eat for breakfast, lunch or dinner.