Best Banana Bread

I have a version of my best banana bread ever, and its come about as the result of many different recipes, some trial and error, as well as the need to make it gluten free, refined sugar free and of course, healthy.

I have made this version 3 times now, and it's a winner every time - I think this recipe is a keeper!

Ingredients:

2 cups almond flour

1 cup GF plain flour

1/2 tsp sea salt

1 tsp baking soda

1/4 cup grape seed oil

1/4 maple syrup

3 large eggs

1 tbsp vanilla extract

3 medium bananas, mashed

Method:

Line a loaf tin with oil and baking paper, then set your oven to 180C.

Combine the almond flour, plain flour, salt and baking soda in a mixing bowl. In another bowl, whisk together the oil, maple syrup, eggs and vanilla extract.

Stir the wet ingredients into the flour mixture until combined, then fold in the mashed bananas.

Scoop the batter into the loaf tin and bake for 40 to 50 minutes, or until a toothpick inserted into the centre of the loaf comes out clean. Allow the loaf to cool in the tine for an hour before serving.

Pecan Pie

As promised, I am finally sharing my healthy pecan pie recipe. As I'm sure you can understand, it needed a few attempts (and taste tests!) before I was happy with the end result.

So here is my favourite version to date... enjoy!

Ingredients:

For the base:

2 cups mixed raw nuts
6 - 8 pitted medjool dates

For the filling and topping:

2 - 3 cups whole pecans, toasted
15 pitted medjool dates, soaked in hot water for 10 minutes and drained (reserve the liquid)
2 tbsp extra virgin coconut oil
1 tsp vanilla extract
1/4 cup maple syrup
Generous pinch of good quality rock salt

1 can coconut cream, refrigerated overnight
3 or 4 drops stevia
1/2 tsp vanilla extract

Method:

 To make the base, process the raw mixed nuts in a food processor till resembling coarse crumbs. With the motor running, add the pitted dates one at a time until the mixture starts to hold together and you can press it into a springform tart pan. Once you have evenly spread the base into the pan (use damp hands), pop the base into the fridge to set.

Take 1 cup of toasted pecans and add to the food processor. To this add the drained dates, the coconut oil, vanilla extract, maple syrup and salt. Process until very smooth - be patient, as this may take a few minutes. Keep scraping down the sides regularly as you go. If the mixture is very thick you can add some of the reserved soak water from the dates. You want a caramel consistency that you can spread on the tart base.

Spread the pecan and date caramel onto the tart base and smooth the top. Decorate with the remaining toasted pecans and return to the fridge for a couple of hours to set.

To make the coconut cream, add the contents (water and all) of the refrigerated tin to a blender. Add the stevia and vanilla and blend till thick and smooth - think whipped cream in consistency.

Serve the pecan pie with lashings of cream and let me know what you think. Hope you like it as much as we do!

Almond & Chocolate Chip Cookies

I made these for my youngest daughter this morning, as she is home sick. These little beauties are gluten and egg free - great for anyone with food sensitivities.



Ingredients:

2 1/2 cups almond meal
2 tbsp coconut flour (GF flour will also work)
1/2 tsp baking soda
1/2 tsp salt
1/2 cup oil (I used coconut - olive and grapeseed are ok too)
1/2 cup coconut syrup (or liquid sweetener of choice)
1 tbsp vanilla extract
2/3 cup dark chocolate, coarsely chopped




Method:

Heat your oven to 180C and line a couple of baking trays with baking paper.
Mix together the almond meal, baking soda and salt.
In a separate bowl, mix together the oil, syrup and vanilla extract. Add the liquid ingredients to the dry ones and mix well. Stir in the chocolate pieces.
Roll into tablespoon size balls and place onto your baking trays, leaving a little room between cookies. Flatten slightly with your hand, then pop into the hot oven for around 10 minutes, or until the cookies are a light, golden colour. Allow to cool for a few minutes, as they will be very soft straight out of the oven.
Enjoy! x

Raw Banana Cream Pie

I made this on a Sunday afternoon as an afternoon treat and to satisfy a craving for something sweet and decadent. Here is the recipe I came up with - let me know what you think.

Ingredients:

2 cans coconut cream, chilled overnight in the fridge
1 tbsp xylitol (or your choice of sweetener)
2 bananas, sliced
Cacao powder, for sprinkling

Crust:

2 cups mixed nuts (Brazils, cashews, almonds)
2 tbsp raw cacao
10 - 12 medjool dates, pitted
pinch of salt

For the raw caramel:

10-12 pitted medjool dates, soaked in boiling water for 10 minutes and drained
6 tbsp cocoa butter, melted (you could use coconut oil in a pinch, but I think this is the key to making this caramel so good and gives it that slightly thicker texture)
2 tbsp raw honey
2 tbsp almond butter

Method:

To make the crust, pulse the nuts in a food processor until they resemble coarse crumbs. Add the cacao powder and salt and process briefly to combine. Add dates one at a time through the feed chute until your mixture starts to stick together slightly and you are able to press it together between your fingers. Tip out into a spring from pan and press into the base and sides to form your base. Chill in the fridge while you make your caramel.

In the processor bowl, combine the dates, the cocoa butter, the almond butter and the honey and blend till thick and smooth. The longer you can do this, the better - keep wiping down the sides of the bowl as you go along. About 5 or 10 minutes should be good. 

Put the caramel filling into your prepared crust and smooth with a spatula. Arrange the sliced banana over the whole surface, and then prepare your cream.

Remove the cans of coconut cream from the fridge and open carefully - try not to shake them about too much. Scoop out the solid coconut cream and place into a bowl. Reserve the remaining liquid for another use. With electric beaters, whip the coconut cream until smooth and fluffy and resembling whipped cream of the dairy variety. Add the sweetener and beat to combine, then smooth over the bananas. Sprinkle with the cacao powder, then allow to set in the fridge for a few hours.

Enjoy!

The Best Raw Chocolate Fudge

Decadent, sweet and full of the good stuff, you will find it very hard to believe that this isn't naughty!

Use the very best ingredients you can find, and watch these disappear...

Ingredients:

1/2 cup extra virgin coconut oil
1/4 cup raw cashew nut butter (or 1/2 cup raw cashews, soaked overnight, then drained and rinsed)
1/3 cup raw cacao powder
1/2 cup coconut syrup (or maple syrup is equally good)
1 tbsp pure vanilla extract
pinch of sea salt
1/2 cup of raw walnuts, chopped


Method:

Beat the coconut oil and cashew nut butter together, then add the sifted cacao powder and beat until well combined.
Add the coconut syrup, vanilla and salt and beat till smooth and creamy - it should start to thicken a little.
Stir in the walnuts.
Pour into a loaf tin lined with baking paper and smooth out the mixture. Freeze for an hour or until solid, then cut into squares with a hot knife and place them back into the fridge. Enjoy! x

Creamy Mexican Dressing

I love salads. Literally. Love.

So I am always looking for fresh ideas to keep my salads interesting. Lately I've been a little obsessed with fresh coriander, so I use it in a lot of my cooking (particularly in my salads) and especially in my Mexican Salsa Salad.

But this isn't a salad recipe. This is the recipe for the cracker dressing I whizzed up last night... tell me what you think.

Ingredients:

1 ripe avocado
1 red chilli (I kept the seeds in for extra heat)
1 lime, juiced
2 tbsp extra virgin olive oil
1-2 cloves garlic
2 tbsp apple cider vinegar
1/2 bunch fresh coriander
1 tsp ground cumin
1 tsp agave or honey
pinch of salt




Method:

Blend all ingredients in a food processor or blender till creamy, then dollop onto a Mexican-inspired salad or enjoy with corn chips.

Spicy Red Lentil Dhal

I've been making this dish for many years, and I thought it was about time that I blogged it. It's an adaptation from a book I bought when I was doing my yoga teaching studies, called "The Practical Encyclopedia of Whole Foods" by Nicola Graimes. Not only is it one of my favourite vegetarian dishes, it is also one of the tastiest.

Ingredients:

2 tbsp coconut oil (or olive oil)
1 large onion, chopped
3 garlic cloves, finely chopped
1 large carrot. diced
2 tsp cumin seeds
2 tsp yellow mustard seeds
2.5cm piece fresh root ginger, grated
2 tsp ground turmeric
1 tsp mild chilli powder
1 tsp garam masala
1 cup split red lentils
400ml/ 1 2/3  cups water
400ml/ 1 2/3 cups coconut milk
4 large tomatoes, chopped
juice of 2 limes
4 tbsp chopped coriander
1/4 cup flaked almonds, toasted (to serve)

Method:

Heat the oil in  a large saucepan. Fry the onions for about 5 mins or until softened. Add the garlic, carrot, cumin, mustard seeds and ginger. Cook for 5 minutes, stirring, until the seeds begin to pop and the carrot softens slightly.
Stir in the ground turmeric, chilli powder and garam masala, and cook for 1 minute or until the flavours begin to mingle, stirring to prevent the spices from burning.
Add the lentils, water, coconut milk and tomatoes, and season well. Bring to the boil, then reduce the heat and simmer (covered) for about 45 minutes, stirring occasionally to prevent the lentils from sticking.
Stir in the lime juice and about 3 tbsp of the fresh coriander, then check the seasoning. Cook for a further 15 minutes until the lentils soften and become tender. To serve, sprinkle with the remaining coriander and the flaked almonds.
Serve with naan bread or brown rice, depending on your preference.
Enjoy x

Quinoa & Pomegranate Salad

I made this salad recently as a main meal for me, and a side dish for my carnivorous husband and we loved it so much I had to share it. It was something I put together with the ingredients I had on hand, so I was pretty pleased with the results. Let me know what you think.

Ingredients:

1 tbsp extra virgin olive oil
1 cup quinoa
2 hot cups water
1 vegetable stock cube
1 lemon, juiced (use half juice for quinoa, and the other half for the dressing)
1/2 cup pomegranate seeds
1 cup mixed fresh herbs of choice (I used coriander, mint and parsley)
1 spring onion, sliced finely
1/3 cup pine nuts, toasted
extra olive oil, to drizzle over salad
50g goats cheese (optional)

Method:

Put the olive oil in a small saucepan over medium heat. Once the oil is hot, add the quinoa and lightly stir through the hot oil for a minute or so to bring out the flavour.
Add the hot water and stock and allow to simmer (lid on) for around 10 mins. Just before all the water is absorbed, add half of the lemon juice and allow to simmer (lid off) for the remainder of the cooking time, or until all the liquid has been absorbed. Pop the lid back on and allow to stand for 5 minutes. Fluff with a fork and place the quinoa onto a serving platter to dry out a little more.
Add the remaining ingredients, season well and enjoy at room temperature.

Coconut and Chocolate Snowballs

My husband, Matt, has always been a huge fan of the Bounty chocolate bar (a coconut centre covered in chocolate) but the store-bought ones are pretty unhealthy. I wanted to make my own version and I think I'm onto a winner - he prefers my version "one hundred fold"! He wanted me to quote him... :)

Oh, and my daughters absolutely love them too!


Ingredients:

3 cups dessicated coconut
1 cup almond meal
1/3 cup extra virgin coconut oil
1/4 cup coconut syrup (see note below *)
2 tbsp creamed coconut (see below *)
1 large block of dark chocolate (min 70% cocoa)


Method:

In a food processor, mix all the ingredients, except the chocolate until it starts to form a ball and the mixture holds together quite well. Add a little more of the wet ingredients, or more coconut, depending on the consistency. You want
to be able to roll them into balls easily.

Chill the balls in the fridge whilst you melt the chocolate - you can use the stove top method with the chocolate in a bowl over a pot of boiling water, but I make my life a little easier by melting it at 50% power in the microwave. Do this in stages and always keep an eye on your chocolate, stirring as it melts to incorporate any solid bits for a smooth consistency.

Dip the coconut balls into the chocolate and allow the excess to drip off before popping them onto a tray and putting them back into the fridge to set.

Makes approximately 20.

Enjoy!

* Creamed coconut:

This is whole coconut flesh in concentrated form - the moisture is removed before it is whipped into a creamy paste. Many health food stores now stock this, but if not, you may be able to find it online.

* Coconut syrup:

Used as a sweetener, this syrup has a really rich taste, a little like caramel.  It is processed naturally from the freshly harvested sap from the coconut tree.It is an excellent healthy substitute for sugar and is nutritious, as well as having a low glycemic index (GI) of 35.

Good stuff Smoothie

After a busy morning at my daughter's school, and doing a pretty strong yoga practice, I felt like I needed to refuel my body but I wasn't quite ready for lunch yet.

I wanted something a little more substantial than green juice, that would keep me going for a while longer.

And this is the result. A creamy and delicious smoothie that has all the good stuff - alkaline greens, good fats and protein.

I got 2 small mason jars from this recipe (one for now, one for later!)

Ingredients:

1/2 banana
2 large leaves of silver beet (you can substitute spinach here)
1 or 2 dates (depending on how sweet you like it)
2 tbsp chia seeds
1 tbsp protein powder (vanilla works best)
1 tbsp nut butter (I used almond)
2 - 3 cups milk (I used oat milk)

Method:

Place all the ingredients into a blender and process till smooth and creamy. Enjoy! x

Sweet & Spicy Nuts

I have tried various versions of this recipe, and I think this might be the best so far... but beware, you won't be able to stop at just one or two. 

Feel free to use whatever nuts you like most, and play around with the ingredients - we like them very spicy, but you may prefer a little less.

These are the perfect accompaniment to a tall, very cold drink... or just on their own...

Ingredients:

500g raw almonds and cashews

1-2 tbsp olive oil

1/2 cup honey

1-2 tsp chilli powder

1 tsp smoked paprika

1/2 - 1 tsp salt

Method:

Preheat your oven to 200C (180C fan-forced)

In a frying pan over low heat, gently melt the ingredients together, stirring to get it smooth and lump-free. Add the nuts and stir to coat them evenly.

Place onto a lined baking tray and spread evenly. Roast for 10 - 15 minutes, keeping an eye on them all the time to prevent burning. We leave them in a little longer as we like the nuts crunchier, so make sure you keep checking them.

Allow to cool completely before separating and storing in an airtight container.

Raw caramel

So I was in the kitchen today with the idea of making some chocolate, when I got very sidetracked and ended up making caramel instead. And, oh boy, was it worth the detour...

I did end up making chocolate caramel cups, but I used silicone moulds that were a little too small, so it's back to the drawing board. I have enough caramel left to make something else with, so I think I might perfect my raw caramel slice. Tough job, but someone's got to do it, right?

 Ingredients:

10-12 pitted medjool dates, soaked in boiling water for 10 minutes and drained
6 tbsp cocoa butter, melted (you could use coconut oil in a pinch, but I think this is the key to making this caramel so good and gives it that slightly thicker texture)
2 tbsp raw honey
2 tbsp almond butter

Method:

Pop all the ingredients into a food processor or blender and whizz till smooth and thick. I found that the longer I blended (5 - 10 minutes or so), the better it got.

Store in the fridge and use however you like - just try not to eat it all in one sitting!

Almond Butter Slice

In keeping with my chocolate and nut obsession, here is another little beauty from my kitchen. I used to love caramel slice, and peanut butter slice, but the original versions are full of sugar and butter, and I really wanted something I could feel good about... hence my Almond Butter Slice!

I do things largely without recipes - I add a bit more or less of things according to my taste, but the below version seems to be a hit in both consistency and flavour. Feel free to do the same - you may like more sweetness or more chocolate - have a go and keep tasting till you're happy. Enjoy!





Ingredients:

Base:

1 cup almonds
6-8 pitted medjool dates
2 tbsp coconut oil
1-2 tbsp agave syrup (optional, or add more dates)
1 tbsp raw cacao powder

Almond Layer:

6 tbsp raw almond butter (you can make your own by processing almonds till they form butter, or most health food stores will sell it)
3-4 tbsp coconut oil
2 tbsp agave or coconut nectar (if you can find coconut nectar, it has a really rich caramel taste, which rocks!)

Chocolate layer:

1/2 cup cacao butter (you could use coconut oil in a pinch, but cacao butter holds its shape better and has a really rich chocolatey taste)
1 tbsp raw cacao powder
2 tbsp agave or coconut nectar

Method:

In a food processor, blend the almonds till they resemble coarse crumbs. Add the cacao and pulse to combine. Add the dates, one at a time, and then the coconut oil and agave (if using). The mixture should start to form into a ball, so add more dates or coconut oil if necessary. Place the mixture into a small baking tray (about 20cm x 20cm) and press firmly in with your fingers. Set aside.

In a small pot, melt the almond butter and coconut oil over low heat. stir in the agave and gently pour over the base. Place the tray into the freezer and allow to set for an hour.

To make the chocolate topping, chop or grate the cacao butter (makes it easier to melt) and melt over low heat. Stir in the cacao and then the agave. Make sure there are no lumps! Gently spoon over the set slice and replace back into the freezer for another couple of hours or overnight.

Once set through, slice into square with a sharp knife and enjoy. Best stored in the fridge.

Home made sugar scrub

I've been looking for a good sugar scrub for a while, but was disheartened by how many chemicals are added to commercial brands. So... I decided to make my own, clean version with some ingredients I had at home - sugar and coconut oil.

Now, the sugar has been in my pantry for a LONG time - I no longer use white sugar in anything, so it came in very handy for this recipe. I used coconut oil, but you can use olive oil, grapeseed, flax, avocado... the options are endless. You can also add things like peppermint oil (great for a foot scrub), lavender, or pure vanilla extract. Be creative!

I used this scrub on my face and body, but there are a couple of tips here:

* If using on the face, resist the urge to scrub - use gentle massage to work the scrub in.
* Be mindful of slipping - it can get pretty slippery!

After your shower, gently pat dry and enjoy the softness of your exfoliated skin! Who said sugar was all bad? :)

Method:

Add 1 part oil to 3 parts sugar (I used 12 tablespoons of sugar and 4 of coconut oil), and add in any extras you may fancy, like essential oils or zest of lime or lemon.

Place into a container and enjoy!

Peanut butter cups

Oh. My. Goodness. I've just made these and they are awesome! Raw, and with only 4 ingredients, they are super simple to make and won't last long...

I got the recipe from rawified.blogspot.com.au - check it out for some amazing raw food recipes.









Ingredients:

1/2 cup coconut oil or cacao butter
1/4 cup raw cacao powder
1/4 cup raw nut butter 
1 tbsp raw honey or agave

Directions:

Put the coconut oil in a bowl, and place that bowl inside another bowl filled with warm water.  This will allow the coconut oil to heat up just enough to melt, without killing the enzymes.  Add the cacao powder and honey, and mix well.  Place 12 mini muffin tin liners in a baking pan, and put about 1/2 tbsp of chocolate in the bottom of each.  Place in the freezer to set for about 10 minutes, or until hard.

Next you're going to put about 1/2 tbsp of nut butter in the bottom of each cup - you can also use peanut or cashew butter.  Be careful not to let the nut butter touch the sides of the cup, or the finished product will look messy.

Divide the rest of the chocolate equally between the tops of the cups, covering the nut butter completely.  Place back in the freezer for another 10 minutes, or until hard.

Store in the fridge.

Broccoli Pesto

This afternoon when I was preparing dinner, my 4-year-old saw me getting a head of broccoli from the fridge. She promptly informed me that she "won't eat that", so I smiled sweetly back and her and told her she didn't have to... at least, not knowingly.

Sometimes you have to be a little creative to get the greens into your kids, and this recipe worked a treat. I even managed to sneak in some spinach! And I managed to serve up one of my kids' favourite meals at the same time - pasta and pesto, minus the cheese, too.

Ingredients:

1 head of broccoli, lightly steamed
1 small handful baby spinach leaves
2 tbsp fresh parsley, chopped
1 large clove of garlic
1/2 cup macadamia nuts, roasted
1/2 cup extra virgin olive oil (you may need more, check the consistency as you process the mixture)
1 cup cherry tomatoes
1/2 cup kalamata olives, pitted
Your choice of pasta (I used spelt spirals)
salt, to taste

Method:

Preheat your oven to 180C (160C fan-forced), and roast the cherry tomatoes on an oven tray for approximately 20 minutes, or until soft.

Steam the broccoli for 8-10 minutes, and place into the bowl of a food processor. Add the garlic clove, the nuts, spinach, parsley and the oil. Process until well combined, drizzling more olive oil through the top of the processor, as required. Blend to your desired consistency (tip - the smoother it is, the more likely your kids will eat it!), then toss through the drained pasta and add the remaining ingredients.

Spring Salad

Happy Spring Day! And what a glorious Spring weekend it's been... After my weekly visit to the organic farmers' market, I felt so inspired by the abundance of fresh, local produce that I came up with this salad. The list of ingredients may seem lengthy, but I promise you - it's worth the effort for the sheer deliciousness of this light and vibrant salad.

Ingredients:

Salad ingredients:

3 or 4 cups mixed salad leaves
1 zucchini, sliced lengthways with a veggie peeler
1 can chickpeas, rinsed and drained
1 cup sunflower sprouts
15 sugar snap peas, sliced lengthways
1 tangelo (or mandarin), divided into segments
1/2 cup fresh blueberries
1/4 cup roasted, salted macadamias, roughly chopped

Dressing:

2 spring onions, finely chopped
1 lemon, juiced
1 tbsp apple cider vinegar
1/4 extra virgin olive oil
2 tbsp fresh parsley, chopped
2 tsp agave syrup (or honey)
2 tsp dijon mustard
salt and pepper, to taste

Method:

Thinly slice the zucchini with a vegetable peeler and place in a colander. Sprinkle with 1 tsp salt and toss to combine. Place the colander in a sink and leave for 10 minutes to tenderise. Rinse with cold water, drain and put into a large salad bowl along with the other salad ingredients.

To make the dressing, place the finely chopped onion along with the lemon juice and vinegar into a glass jar with a lid. Shake to combine and set aside to marinate for 10 minutes.
Add the rest of the dressing ingredients and mix well.

Pour the dressing over the salad and gently combine before serving.

Roast Veggie Quinoa Bowl

I love a good, nutritious meal after a workout or teaching a class, and this is one of my favourites. Tasty, full of goodness and satisfying - it ticks all of my boxes.

Ingredients:

3 tbsp olive oil
I cup quinoa
2 cups vegetable stock
1 red onion, sliced thinly
1 tbsp raw honey
1 tbsp balsamic vinegar (optional)
1 medium sweet potato
8 - 10 cherry tomatoes
1/2 cup of kalamata olives
1/4 cup pine nuts, toasted
goats cheese, crumbled (optional)1 tbsp roasted sesame oil
1 tbsp apple cider vinegar
salt and pepper, to taste

Method:

Set the oven to 200 C or 180 C (fan-forced).
Chop the sweet potato into bite-size cubes and coat with 1 tbsp olive oil. Layer evenly on a baking tray and roast for about 20 minutes or until the cubes are soft and slightly caramelised.

In a small oven tray, layer your cherry tomatoes and roast for 15 - 20 minutes, till soft.

In a pan, heat 1 tbsp olive oil over medium heat. Add the onion and fry for 3 - 5 minutes till beginning to soften. Add the honey and continue to cook over low heat till soft, sweet and caramelised (approx 15 mins). Adding the vinegar is optional, but I like the acidity with the honey, so adapt to your taste.

In a small saucepan, heat 1 tbsp olive oil. Add the quinoa and toss through the hot oil for 1 minute to coat the quinoa before adding the hot stock. Simmer with the lid on for 10 - 12 minutes, or until the liquid has been absorbed. Leave to stand for 5 minutes before lightly fluffing the quinoa with a fork. Set aside.

Once everything is cooked, place your quinoa into a bowl, layering the potato, roasted tomatoes, olives, toasted pine nuts and onions over it. Crumble your goats cheese (if using) and drizzle with the sesame oil and vinegar. Season to taste, stir lightly to mix and tuck in. Enjoy x

Limey Lemonade

Continuing my obsession with all things citrus... introducing a sweet and tangy lime and lemonade with no refined sugar! And it's a healthy drink I am happy to serve my daughters as a bubbly treat.
And they don't have to know that they're consuming a healthy dose of vitamin C in the best possible way either...

This recipe will make a jug as pictured, but feel free to make as much (or as little) as you like.

Ingredients:

3 lemons
3 limes
1.25L soda water (or sparkling mineral water)
Liquid stevia (or sweetener of choice)

Method:

Juice the lemons and limes and strain out the pulp and pips before adding to your jug.
Top up with soda water and add sweetener gradually, tasting for sweetness as you go (I used around a teaspoon of liquid stevia).
Pour over ice cubes and garnish with a slice of fresh lemon or lime.

Strawberry milk

My 3-year-old has a nasty cold, so I am spending this cold and rainy day indoors with her.
To cheer her up, I wanted to make something that she loves (in her favourite colour!) but that wasn't going to make her even more congested and phlegmy. I made a fresh jug of almond milk last night, so what better than a healthy and delicious strawberry milk - fit for a princess?

Ingredients:

2 cups almond milk (or milk of choice)
1 cup organic strawberries (fresh or frozen)
1 tsp vanilla extract
Pinch of stevia or a date for added sweetness (optional)

Method:

Pop all ingredients into a blender and whizz for about a minute till smooth and frothy. Serve up to your favourite princess (or prince!) and enjoy x.