Recipes - Juices

TROPICAL PARROT JUICE

Serves 2:

1 ripe pineapple

3 large carrots

Juice of 1 lime

Remove peel & core pineapple; wash & chop carrots (1" slices); wash lime & cut into 1/4;  put all ingredients in juicer; stir to combine juice then  pour half into glass for immediate consumption; share other half or put in glass container for next meal (consume within 4-6 hours to maintain nutrients).

SUNSET CITRUS JUICE

Serves 1:

2  beetroot (uncooked)

2 large carrots
3 turmeric roots
Juice of 1 lime/lemon

Wash beetroot, carrots & turmeric - chop into 1" slices; grate zest of lime then chop into 1/4; juice all ingredients;  stir to combine;  pour into glass to consume immediately (or put in a glass container with airtight lid and consume within 4-6 hours).

GOLDEN ANGEL DETOX JUICE

Serves 1:

4-5 large oranges

1 medium bunch of coriander (1/2" diameter)

ice (optional)

Cut oranges in half, squeeze; wash coriander, add to blender cup and pour in orange juice with optional cubes of ice.  Blitz until coriander has broken down (45-60 seconds). Pour and consume immediately or within 4-6 hours (having stored in airtight glass container).

GREEN BERRY SMOOTHIE

Serves 1:

1.5 cups of frozen berries

1 cup greens (Kale, spinach, chard)

1 ripe pear

150 ml nut milk  (hazelnut, almond, cashew)

half a dozen nuts (optional, I used cashew)

Blend milk with pear & greens until smooth; add half the frozen berries; blend until smooth; then add the remainder of berries, blend until smooth, pour into glass and add half a dozen nuts (optional).

BERRY COCO-TROPIC SMOOTHIE

Serves 1:

1 large banana

1 cup frozen berries

125ml coconut water

Add all ingredients to a blender and blitz until smooth.  Consume immediately.

GREEN PINEAPPLE SMOOTHIE

Serves 1:

1 medium pineapple

2 cups spinach

Peel, core and chop pineapple add to blender cup with 2 cups of washed spinach.  Blitz until smooth.  

TROPICAL FRUIT SALAD

Serves 2:

2 kiwi

1 medium ripe mango

100g raspberries

100g blueberries

Juice of 1 lime or lemon

Seeds/cacao nibs (optional)

Wash fruit; chop mango & kiwi  into 1-2cm pieces, squeeze lime/lemon over and stir to mix fruit. 

Divide into 2 dishes.  Serve topped with seeds/nuts/cacao nibs (I added 1 tbs heart of hemp and 1/2 tbs cacao nibs to each dish).

HAZELNUT CACAO PORRIDGE:

Serves 2:

2 cups oats

3 cups hazelnut milk

1 cup water

nuts, seeds, berries, cacao (optional topping)

maple syrup/honey (optional)

Put oats, milk and water in a pan and simmer until cooked (5-7 minutes) stirring constantly.

Divide into 2 bowls, add topping (I used cacao powder, pecan nuts, raspberries, hemp hearts)

RASP-OR-BEET BREAKFAST BOWL

Serves 2:

1  large beetroot (uncooked)

1 large orange

150ml coconut yoghurt

1 cup frozen berries

zest of 1 lemon

Wash, peel and shred beetroot; divide between 2 dishes; top with 1/2 coconut yoghurt, 1/2 berries and lemon zest.

ZESTY COCONUT RED RICE

Serves 2:

2 cups black/red rice

2 cups coconut milk

2 cups water

2 tbs sunflower seeds

Orange zest & Fruit (optional)

Rinse rice and cook for 10 minutes in water; add coconut milk before water evaporates and lower heat to a simmer.  Once rice is cooked divide between 2 bowls, add seeds, zest of an orange and favourite fruit slices.  Eat while warm.

You can also enjoy cold,  as a qui

CACAO ORANGE PORRIDGE

Serves 2:

2 cups oats

3 cups nut milk (almonds, cashew, hazelnuts)

1 cup water

Juice and zest of 1 orange

2 tbs cacao powder

maple syrup or honey (optional)

Put oats, milk and water in a pan and simmer until cooked (5-7 minutes). Take off heat and stir in juice of 1 orange and cacao powder. 

Divide into 2 bowls, top with orange zest

Also delicious cold for a quick snack.

FRUITY OAT BREAKFASAT BOWL:

Serves 2:

1 cup oats

1.5 cups of hazelnut milk

1 large apple

1 cup frozen berries (or other fruit)

1 tsp cinnamon (optional)

Pour milk over oats and combine; split between 2 bowls;  wash, core then grate (or shred) 1 large apple, split between both dishes; top with berries and sprinkle with cinnamon.

TROPICAL TEFF PORRIDGE

2 cups teff

4 cups nut milk (almond, hazelnut, cashew)

2 tbs cacao powder

2 tbs maple syrup or honey

2 tbs coconut flakes

1 small ch

TURMERIC LATTE CACAO:

Serves 1:

2 squares of 75%+ chocolate

2 tsp nut butter (almond, hazelnut, cashew)

1 tsp honey

1 tsp coconut oil

sprinkle of cacao powder

To curb your sugar cravings with natural nutrients.....load 1 chocolate square with coconut oil topped with nut butter and another chocolate square with nut butter, honey & cacao powder.

One may be enough, accompanied by a smooth and creamy coconut 

SESAMED BROCCOLI PEPPER:

Serves 1:

5-6 stems of purple sprouting broccoli

1 medium red pepper

1 tbs tahini

Juice of 1/2 lime/1 tbs seaweed flakes (optional)

Wash broccoli and pepper, 1/4 & deseed pepper; steam gently on low heat for 5-7 minutes until soft but still crunchy.  

Squeeze lime juice & tahini over and a pinch of seaweed.

Enjoy this hot or cold.

BLACK RICE HUMMUS:

For the hummus lovers, who need to avoid gluten, pile hummus on previously cooked cooled rice - top with a spicy nasturtium (or cayenne pepper).

For hummus recipe: https://theflourishingbodyformula.com/hummus-black-rice/

AVO-RED-PEPPER BOATS:

Serves 1:

1 pointed red pepper

1 small avocado

Juice of 1/2 a lime

Pinch of cayenne pepper

1 tbs Sprouted buckwheat crisps (https://theflourishingbodyformula.com/sprouted-buckwheat-crisps/)

Wash pepper, slice lengthways and deseed;  slice & deseed avocado, chop into 1cm pieces & pop on the pepper;  sprinkle with juice of lime, cayenne pepper and buckwheat crisps.

MACKEREL LEAFY LOVELY:

Serves 1:

2 large lettuce leaves (Romaine)

1 cooked mackerel fillet

1/2 cup broccoli (or other) sprouts

2 tbs coconut aminos (or alternative sauce)

1 tbs seaweed flakes

Wash and separate 2 large lettuce leaves;  shred the mackerel fillet and place on leaves, add sprouts and sprinkle a little sauce (I use coconut aminos) and seaweed flakes

PINK & ORANGE HEAPED HUMMUS

Serves 4:

2  cups chickpeas* ; 1 cup diced raw beetroot; 1 cup diced raw carrots

Juice of a lemon; 2 garlic cloves; 3 tbs tahini; 3 tbs EV olive oil; 2 tbs salt/pepper; Water (optional); 1/2 tsp cumin seeds (optional)

* you can use tinned chickpeas or sprout raw chickpeas and use uncooked (see next recipe for sprouting)

Wash & peel beetroot and carrot.  Dice and keep each se

SPROUTED GRAINS, BEANS, SEEDS

Sprouting is an important process that turns a dense, difficult to digest protein of a seed, bean or grain into a living food.

Fill a glass container 1/4 full with seed/bean or grain and top up with water.  Leave overnight, the following day drain the water out, then rinse again by filling with water and immediately pouring it out.   Rinse and pour water out daily for 3

BEAN BONANZA:

Serves 1:

1 cup pre-cooked red/black rice

1/2 cup kidney (or black)  beans

1/2 cup coriander

Juice of 1 lime

Pinch of black pepper/ 1/2 tsp salt

Spice/Herbs of choice (I add chillii flakes and celery salt)

Rinse beans, combine with pre-cooked rice, squeeze over lime, season and stir in chopped coriander.  

NUTTY APPLE DATE:

Serves 1:

1 large crispy apple

2 medjool dates

1 tbs nut butter (almond, cashew, hazelnut)

Wash, core and slice apple;  remove stone from date centre;  dip apple slices in nut butter, and 'sandwich' apple slices around half a date with nut butter.

Perfect luxury treat to accompany a turmeric latte.

ESSENTIAL ENERGY BALLS:

For a range of energy ball recipes visit my sister recipe site:

https://theflourishingbodyformula.com/category/4recipes/snacks-4recipes/

RAW FLAPJACKS

Serves 4:

12 dates;  100g creamed coconut (from block – exclude the fat layer);   8-10 raspberries;  65g organic oats;  80ml of warm water

Blend coconut & oats together in a blender until mixed and medium ‘groats’ then empty into a basin

Mix raspberries into dry mixture

Place stoned dates and water in blender and mix until a paste

MANGO KALE AVO SALAD:

Serves 2:

1 medium ripe mango

1 medium/large ripe avocado

3 kale leaves

Juice of citrus (lime, grapefruit, orange, lemon)

Seasoning (I use seaweed flakes, black pepper)

Wash kale and cut into 1/2cm slices; cut and deseed avocado, cut into 1cm cubes, peel mango and shred (or cut into small cubes).  

Combine all ingredients  and squeeze citrus juice over; add seasoning.  Divide & devou

FRUITY FENNEL SALAD:

Serves 2:

1/2 large ripe pineapple

1 cup redcurrants

6-8 lettuce leaves

2-4 fronds of fennel

Wash lettuce leaves and fennel; arrange on 2 plates; remove peel,  core then shred (or cube) pineapple;  add to lettuce; wash redcurrants and place on pineapple.  No seasoning required.  Fresh, clean and healing.

WARM BARLEY SALAD:

Serves 2:

1 cup barley; 1 red onion; 1 red pepper

1 avocado; 1 tbs coconut oil; 1 tbs boullion or spices/herbs of choice (I used Jamaican Jerk seasoning)

Cook barley according to packet instructions; add seasoning towards end of simmer.  Heat oil in a pan and add onion & pepper slices - cook until softening.  Add barley to onions and pepper; slice and deseed avocado, cut into cubes 

CRAB & MANGO SALAD:

Serves 2:

100 g crab meat

1 medium mango

1/2 cucumber

4oz samphire

3 tbs sauerkraut

2 tbs aioli 

Divide crab across 2 plates; peel and shred mango; peel & slice cucumber;  combine & add to plate; spoon sauerkraut and aioli and top with samphire.

FRUITY CHICKPEA SALAD:

Serves 2:

2 cups cooked chickpeas

2 cups spinach

2 nectarines

1 onion

1 medium courgette

1 tbs coconut oil

Seasoning (salt & pepper, spice & herb of your choice)

Peel & slice onion, wash and slice courgettes, wash and slice nectarines.  Cook all 3 in coconut oil, lowering heat so they sweat together.  When they start to go light brown add chickpeas and seasoning.  Cook for a further 

BUTTER BEAN & COURGETTE SALAD:

Serves 2:

2  cups (cooked) butter beans

3 cups of salad leaves (rocket, endive, lettuce, spinach)

1 medium courgette

Juice of 1/2 lemon

seasoning (cayenne pepper, salt, pepper)

Wash greens and divide over 2 plates; wash and chop courgettes keeping half to one side, mix half courgettes with butter beans and add to salad leaves.  Blend half courgette with lemon juice and seas

PEA & MINT SOUP

Serves 2:

500g frozen peas;   8-10 mint leaves; 1 pint water;   400 ml coconut milk; 1.5 tbs boullion (vegetable stock - optional); 1/2 tsp salt; 1/2 tsp pepper

I blend this cold then add to pan to warm.  Can also be eaten cold (uncooked).

Put all ingredients in blender and blitz for 30-45 seconds. Eat cold (if peas already defrosted); or heat before serving.

Add topping of choice; I ch

SEASONAL MARKET SOUP:

Serves 4:

1 kg of chopped mixed vegetables (I used asparagus, cauliflower, mushroom, red pepper, broccoli, sweetcorn, spring onion);  2 pints water;   400 ml coconut milk; 3 tbs boullion (vegetable stock - optional); 1/2 tsp salt (or seaweed flakes); 1/2 tsp pepper; herbs of your choice (optional)

Wash, peel and chop all veg into 1-1.5cm pieces.    Put all veg in 2 pints of wate

SUNSHINE SOUP:

Serves 2:

6 large carrots; 1 large yellow bell pepper; 1 large orange bell pepper; 1.5 pints water;    1.5 tbs boullion (vegetable stock - optional); 1/2 tsp salt; 1/2 tsp pepper; 1 tsp coriander or fennel seeds  (optional)

I blend this cold then add to pan to warm.  Can also be eaten cold (uncooked).

Wash and peel carrots.  Wash and slice pepper; . Cut into 1" slices.  Put all ingredie

ROSEMARY LEMONY LENTIL SOUP:

Serves 2:

2 cups of lentils;   2 sprigs fresh rosemary (or tsp of dried); juice of 1 medium lemon; 1.5 pints water;    1.5 tbs boullion (vegetable stock - optional); 1/2 tsp salt; 1/2 tsp pepper; 

Cook lentils with rosemary (according to packet instructions).  Once cooked add juice of lemon and bOullion. Once cooled  blender for 30-45 seconds. Add topping of choice; I cho

VELTETY BEET-OTT Serves 2:

2 large beetroot;   

2 large carrots; 

1 pint water;   

400 ml coconut milk;

 1.5 tbs bullion (vegetable stock - optional); 

1/2

Serves 2:

2 large sweet potatoes; 4 large chestnut mushrooms; 1.5 pints water;   1.5 tbs boullion (vegetable stock - optional); 1/2 tsp pepper; 1/2 tsp oregano (optional).  

Wash and peel sweet potatoes. Cut into 1" slices and boil until soft.  Add half the mushrooms (washed and sliced).  Add all other ingredients and allow to cool before   blending  until smooth.   Cook gently the remaining half of

Serves 2:

2 large beetroot;   4 apricots; 8-10 leaves basil; 1.5 pints water;   1.5 tbs boullion (vegetable stock - optional); 1/2 tsp salt; 1/2 tsp pepper; 1 tsp fennel seeds or star anise (optional)

I blend this cold then add to pan to warm.  Can also be eaten cold (uncooked).

Wash and peel beetroot, wash, deseed and chop apricots.   Cut into 1" slices.  Put all ingredients in blender and blitz for

CITRUSY COURGETTES WITH HALLOUMI:

Serves 1:

1 medium courgette

3 mushrooms

3oz haloumi

1/2 lemon

seasoning (I used mint & tarragon

ONE PAN VEGETABLE MEDLEY:

Serves 4:

500g of seasonal vegetables/fruits  (I used celery, carrot, mushrooms, sweet potato, nectarine, spinach); 4 tbs hummus; Fennel fronds; 4 tbs coconut aminos; seasoning (herbs, spices)

Peel vegetables and chop into 1-1.5cm cubes; simmer  sweet potato and carrot in a pan with enough water to cover, for 7 minutes then add celery, & nectarines  for 4-5 minutes follow

CHESTNUT CRANBERRY COLLECTIVE:

Serves 2:

4 large leaves of kale; 6oz fresh cranberries; 6 oz chestnuts ; 1 tbs boullion; seasoning (salt, pepper); 1/2 cup water

Wash kale and cut into 1/2cm strips,  add cranberries and steam in pan (with lid) in water  for 4-5 minutes. Once cooked stir in boullion, take off heat and add chestnuts.  

Divide and serve.

MACKEREL PEPPER BOATS:

Serves 2:

2 red peppers;  1 medium avocado;  2 cooked mackerel fillets;  1 pre-roasted red onion;   2 slices of lemon

Wash peppers, cut into quarters and deseed; cut and deseed avocado, chop into cubes, place in pepper 'boats', shred mackerel and divide between 'boats'; arrange roasted red onion on top of mackerel.

BAKED PUMPKIN:

Serves 2:

1 orange pumpkin;  Sprinkle of herb/spice of your choice;  Garlic nut (vegan) mayonnaise (https://theflourishingbodyformula.com/raw-nut-mayonnaise-vegan-egg-free/)

Wash and slice orange squash across middle (not down through stalk).  Scoop out seeds.   Roast in oven for 30-40 minutes.  

Serve with a good dollop of vegan (nut) mayonnaise.  Sprinkle of herb/spice of your choi

BUCKWHEAT NODDLES DRESSED WITH PEA:

Serves 2:

8oz buckwheat noodles

2 cups of pea soup (recipes in 'soup section')

1 apricot

Cook buckwheat noodles according to packet instructions. Heat pea soup then stir in noodles.  

Garnish with sliced apricots.   

GREEN BARLEY BOWL:

Serves 1:

2  cups barley

2 cups spinach

100g asparagus

50g mushrooms

2 tbs boullion/salt/pepper to season

Cook barley according to packet instructions; 5 minutes before end of cooking add washed and sliced asparagus; add diced mushrooms and spinach (steam wth lid on for further 2 minutes).  Stir gently to combine then divide between 2 dishes.

RED RISOTTO:

Serves 2:

2 cups red or black rice

1 cup red cabbage

1 medium red onion

1 large bramley apple

2 tbs boullion

1.5 tsp mixed spice

1 tbs coconut oil

Cook red or black rice in line with packet instructions; 5 minutes towards end of cooking add shredded red cabbage; meanwhile melt coconut oil and add sliced onions and bromley apple to a separate pan; once softened add mixed spices then combine wit

MUSHROOM NOODLES:

Serves 1:

8oz noodles (I use buckwheat - gluten free); 1 large onion;  1 cup sliced mushrooms;  1 cup corn;  2 tbs boullion;  1 clove garlic; 1/2 cup chopped basil leaves; 1 tbs coconut oil

Cook noodles according to packet instructions; in separate pan melt oil and add sliced onions and garlic, cook for 2-3 minutes whilst  turning then add mushrooms; cook for further 3 minutes t

BARLEY CITRUS PEA ONEPOT:

Serves 2:

2 cups barley; 1 cup frozen peas; a handful of chives; 1 lemon; medium sprig of basil; 1 tbs boullion; seasoning (salt, pepper. mint)

Cook barley according to packet instructions; 5 minutes before end add peas, chives, boullion, seasoning; put lid on and steam;  Take off heat and add juice of one lemon and decorate with lemon zest.  Eat hot or cold.

BUCKWHEAT YELLOW MEDLEY:

Serves 2:

2 cups buckwheat; 1/2 fennel bulb; 1 cup shredded white cabbage; 1 tbs turmeric powder; 2 tbs coconut aminos; seasoning (oregano, mint, tarragon)

Cook buckwheat according to packet instructions; 5 minutes before end add sliced fennel and sliced cabbage, put lid on and steam;  Stir to combine and add turmeric, seasoning and coconut aminos.   Take off heat and div

SPROUTED LENTIL & CASHEW STIR FRY:

Serves 2:

1 cup sprouted lentils; 2 leaves kale; half a cup of sweetcorn; 1 onion; 2 tbs cashew nuts; ; 2 tbs coconut aminos; 1 tbs coconut oil; 1 cup water, seasoning of choice.

Melt oil and add sliced onions and sprouted lentils and stir during first 5 minutes of cooking; reduce heat, add water, aminos, corn, kale & seasoning.  Leave to simmer for 5-7 minutes; tur

LENTIL PEPPER TAHINI STEW:

Serves 1:

1 cup pre-cooked lentils

1 tbs tahini

1 tbs sauerkraut

1 small yellow pepper

1 spring onion

seasoning to taste (cumin, coriander)

2 lettuce leaves (optional)

Wash and deseed yellow pepper. slice thinly lengthways; wash, peel and chop spring onion, mix vegetables into pre-cooked lentils, season and top with tahini and sauerkraut.

Take 2 medium lettuce leaves and use as

LENTIL BARLEY BEAN RISOTTO:

Serves 2:

1 cup precooked lentils; 1 cup precooked barley; 1 cup cooked kidney beans; 1 red onion; 1/2 fennel; 6-8 baby sweetcorn; 1 tbs coconut oil; 2 tbs boullion; seasoning of choice (fajita, cayenne or chilli peppers)

Melt oil and cook sliced onions and washed and sliced fennel;  once softened add precooked lentils, barley and kidney beans; stir to warm; add water to c

BUTTER BEAN BONANZA: 

Serves 2:

1 cup pre-cooked butter beans; 1 cup green cabbage; 100g tomatoes; 2 tbs coconut aminos; 1 large spring of basil; 1/2 lime; 1 tbs coconut oil; seasoning (salt, pepper) 

Wash & chop onions into 1cm cubes; wash & cut cabbage into 1/2cm strips; cook both in coconut oil; after 4-5 minutes add water to cover bottom of pan, add beans, aminos and  seasoning - heat through the

YELLOW CORN LENTIL MASH-UP:

Serves 2:

2 cups sprouted lentils; 1 medium onion; 2 cups water; 1 cup sweetcorn; 2 tbs coconut aminos; seasoning (cumin, coriander or garam masala); 1 tbs coconut oil

Melt oil and add sliced onion and sprouted lentils; stir until onions sweated down; add water, aminos and seasoning and simmer for 10 minutes with a lid;  Add sweetcorn and seasoning, heat through then div

BUCKWHEAT LOAF (gluten & yeast free):

Serves 8:

1 1/3 cup (220g) buckwheat groats -  soaked in water 6 hours or overnight;  1 cup (240 ml) water;  1/4 cup ( 40g) chia seeds mixed with 4 tbsp water;   2 tsp baking powder;  1 tsp dried oregano;  1 tsp dried basil;  1 1/2 tsp black pepper; 1/2 tsp salt (optional)

Soak buckwheat in water (keep in fridge overnight); drain buckwheat before making loaf;  so

APRICOT CACAO LOAF:

Serves 6-8:

2 1/2 cups ground almonds;  1/4 cup cacao chunks; 1 tsp cinnamon;  1/2 tsp salt; 1/2 tsp baking powder; 2 cups grated apricots; 2 eggs;  2 tbsp coconut sugar; 2 tbsp coconut oil; 1 tsp vanilla

Grate or chop apricots; mix all dry ingredients together; separately mix oil, eggs, vanilla;  add apricots and liquid to dry ingredients and mix until thoroughly combined.  

Pou

COURGETTE & COCONUT LOAF:

Serves 8:

2 1/2 cups ground almonds;  1/2 cup shredded coconut; 1 tsp cinnamon; 1/2 tsp cardamom; 1/2 tsp salt; 1/2 tsp baking soda; 2 cups grated zucchini; 2 eggs; 2 tbsp coconut sugar; 2 tbsp coconut oil; 1 tsp vanilla

Grate courgette and squeeze water out; (should produce 2 cups);  mix all dry ingredients together; separately mix oil, eggs, vanilla and add courgettes and 

MANGO BERRY SORBET:

Serves 2:

1 medium orange

1 medium ripe mango

3 cups frozen berries

extra fruit for dipping (optional)

Juice orange and add to blender;  peel mango and slice into cubes (hold back a few slices for dipping).  Add mango to the blender with orange & blitz.    Add half the berries to blender and blitz until smooth.  Add remaining frozen berries for a further whizz.

Top with large slices o

COCONUT RASPBERRY SORBET:

Serves 1:

1 cup coconut milk (tinned) 

1/2 cup coconut water

2 cups frozen berries

1 tbs coconut flakes (optional)

1 tbs cacao nibs (optional)

Pour coconut milk and coconut water into blender cup.  Put 6-8 berries aside (for topping) and blend half berries with liquid.  Add remaining berries until smooth (it may require a further small amount of coconut water).  Decorate with co

BANANA PINEAPPLE SORBET:

Serves 1:

1/3 pineapple

2 large bananas (peeled, sliced & frozen for 8+ hours)

Pell & core pineapple, chop then place  in blender and blitz until liquid.    Add half the frozen banana, blitz until smooth, add remaining  frozen banana and blitz until creamy.  Consistency depends on amount of pineapple used (you may want to add 3/4 first, add banana, and add remaining pineapple

BERRY AVO N'ICE CREAM:

Serves 1:

1 medium avocado (diced)

2 cups frozen berries

100 ml  nut milk (almond, hazelnut, cashew)

Add Avocado and nut milk to blender & blitz until smooth.   Add half the berries, blitz until combined, then add remaining  berries and blitz until creamy.

Consistency depends on amount of  milk added.  Spoon into bowl and decorate with berries.

BANANA, DATE COCONUT N'ICE CREAM:

Serves 2:

3 large bananas (peeled, sliced & frozen for 8+ hours)

Half a fresh coconut

100ml coconut water

3 dates (stoned)

1 tsp caco powder (optional)

Drain water from coconut.  Cut coconut flesh out of shell and put half in blender (1" pieces) and blitz until shredded (put one teaspoon of coconut aside).

Add dates, coconut water and half the frozen banana and  blitz un

CACAO RASPBERRY BANANA N'ICE CREAM:

Serves 2:

3 large bananas (peeled, sliced & frozen for 8+ hours)

100g raspberries

1 medium avocado (chopped)

2 tbsp cacao powder

100 ml nut milk (almond, hazelnut, cashew)

Set half a dozen raspberries aside for decoration.  Add all ingredients except banana to  blender and blitz until smooth.   Add half the frozen banana, blitz until mixed, then add remaining  frozen

SWAMP SOFT SCOOP:

Serves 2:

3 large bananas (peeled, sliced & frozen for 8+ hours)

1 medium avocado (chopped)

1.5 tbsp spirulina

1 tbsp nut butter

3 dates

100 ml nut milk (almond, hazelnut, cashew)

Add all ingredients except banana to  blender and blitz until smooth.   Add half the frozen banana, blitz until mixed, then add remaining  frozen banana and blitz until creamy. 

Consistency depends on amount of

ORANGE APRICOT N'ICE CREAM:

Serves 1:

2 large bananas (peeled, sliced & frozen for 8+ hours)

4 apricots (ripe, stoned, washed & quartered); keep one for topping

Juice of 1 orange (+ zest for topping)

2 dates (halved for topping - optional)

Juice orange and place in blender with sliced apricots.   Add half the frozen banana, blitz until smooth, add remaining  frozen banana and blitz until creamy. 

Consist

STICKY COCONUT RICE & MANGO:

Serves 4:

2 cups sticky  (or basmati) rice

3 cups water

1 cup coconut milk (from a tin)

1 large mango

1 medium/large lime

Cook rice in boiling  water in line with instructions (c10-12 minutes).  After 10 minutes (or before boiling dry) add coconut milk and mix thoroughly.   Once cooked leave aside and refrigerate until cold.  To serve, peel and shred mango, squeeze lemon over

CHIA COCONUT PUDDING:

Serves 3:

400 ml coconut milk (tinned)/3 cups

4.5 tbs chia seeds

100 ml coconut water

2 tbs maple syrup/honey (optional)

Berries (optional)

Mix coconut milk and coconut water in bowl and stir in chia seeds until thoroughly mixed.  If adding fruit, wash berries and stir into mixture.   Chill for 8 hours and serve with nuts/seeds/freah berries.

I added home made granola and ate for bre

COCO-NANA FRUIT SALAD:

Serves 1:

1 medium banana

1 large orange

1 tbs coconut chips

1 tbs almonds

1 tbs linseed

1 tbs maple syrup (optional)

Peel and slice banana;  peel and slice orange; arrange on plate and sprinkle almonds, linseed and coconut flakes on top with a drizzle of maple syrup.

For a crunchy topping try:

https://theflourishingbodyformula.com/popped-linseed-topping/