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Over the last few days, we got a taste of the summer to come. It was so amazingly bright and warm in Central London, that we were inspired to whip up some delicious, chilled treats in the kitchen with our trusty Vitamix.
Here’s a quick and simple recipe for a dairy-free delight that you can sweeten to taste. It’s absolutely fine on its own if you like the tartness of raspberries.
Raspberries, and other dark pink, purple and blue fruits, are bursting with anthocyanins, a wonderfully healing compound, powerful in the fight against oestrogenic cancers.
If you choose to add more sweetness, then choose SugaVida, the low GI sweetner that we love, because it’s rich in B12, and iron, and also safe for diabetics!
The coconut milk offers a creaminess and natural sweetness to this decadent treat. It’s a medium chain fatty acid (MCFA) that actually helps you burn fat!
And remember, our brains are 60% fat, so we need to consume good fat to keep our brains working well.
Choose a brand that doesn’t contain stabilisers like guar gum or xanthan gum. These can cause discomfort for those with digestive issues. We like Biona Organics because it’s literally just coconut milk, nothing more.
So all in all, this is as guilt-free as ice-cream can be!
- 1 cup (240ml) Biona Organic canned coconut milk
- ½ teaspoon Steenberg’s Organic vanilla extract
- 4 cups (455g) frozen organic raspberries
Optional: ½ cup (150g) SugaVida (Palmyra Jaggery)
If you choose to add the low GI sweetener, heat it with a tablespoon of water in a pan until it dissolves. before adding to the rest of the mixture.
- Place all ingredients into your blender in the order listed and secure lid.
- Turn machine on and slowly increase speed to high.
- After about 60 seconds, stop the blender.
- Do not over mix or melting will occur. Serve immediately.