A super simple idea for summer & it’s great for kids!
– 330ml Natural Raw C coconut water
– 1 cup of frozen fruit, I used frozen kiwi.
Blend the coconut water & fruit together until smooth. Pour into popsicle moulds & store in the freezer for at least 3 hours till frozen.
To serve you may need to heat up the popsicle mould with some hot water so the ice block will come out.
A low fat vegan mild curry/stew, perfect for winter and those following a HCLF vegan diet (like me!). You’ll notice the recipe doesn’t include onion or garlic as my stomach is sensitive to them , but feel free to add them. This also makes the recipe FODMAP friendly if you omit the chickpeas! Feel free to add any spice if you like spicy curries.
Low Fat, Vegan Curry:
– 1 can of diced tomatoes
– 1 can of chickpeas, drained & rinsed
– 330ml @naturalrawc coconut water
– 2 small carrots, diced
– 1 large sweet potato, cubed
– 3 white potatoes, cubed
– 1 tsp dried corriander
– 1/2 tsp ground tumeric, cinnamon, cloves & cumin
– 1/4 tsp ground giner & carmadom
Chop vegies making both types of potatoes roughly the same sized cubes and the carrots smaller as they cook slower.
Add 1 tbsp of water to a deep pan or pot on and warm to a medium heat. Add the veggies, and give a few stirs before adding the chickpeas, tinned tomatoes, coconut water & spices. Stir well to combine, turn the heat to high and to bring to a boil.
Cover and smmer on medium to soften the veggies.
Once the veggies have softened, uncover and simmer on low to thicken the sauce. If you wish, you can add in some frozen green peas & a handful of chopped baby spinach.
When the baby spinach (if adding) has wilted and the sauce is at your preferred consistancy, serve with rice.
– 330ml Natural Raw C coconut water
– 2 cups frozen watermelon
Add the coconut water to a blender and add a couple pieces of frozen watermelon at a time and blend each portion. Add more water if necessary and continue until it’s a thick, slushie consistancy.
Pour into a glass and eat with a spoon or sip with a straw.
– 2 cups of white rice
– 1.5 cups of @naturalrawc coconut water
– 1.5 cups of water
Add these to a deep pot, cover and bring to the boil.
Stir and then simmer for about 7 minutes, when the water is absorbed but not to the point of when it sticks to the bottom. Just keep a close eye on it when it’s coming to the 6th minute. You can check by giving it a quick stir with a metal spoon or fork.
Once the water is absorbed, give it a stir with the metal spoon or fork & let it sit for about 5 minutes covered and then rinse under hot water & serve.
– 3 bananas, ripe & cut into chunks and frozen
– 1 handful of frozen pineapple
– 1 handful of baby spinach
– 1/4-1/2 tsp each of Maca & Mesquite powder (optional, but a good energy booster!)
– 1 tsp chia seeds
– 330ml Natural Raw C coconut water
Add all the ingredients to a blender except the banana and blend for a few seconds before adding the frozen banana, you may need to add more water. I use a stick blender and I like to add & blend the individual chunks to achieve a nice, thick consistency.
Super sweet and delicious dessert tasting smoothie that you can have for breakfast.. or anytime of the day! Made with wholesome ingredients & superfoods making it 100% guilt free.
Caramel Layer:
1.5 frozen bananas
1/2 tsp mesquite powder
2 pitted dates i soaked prior
blended with coconut water
– set aside & make the chocolate layer.
Chocolate Layer:
2 frozen bananas
handful of baby spinach
1/2 tsp maca powder
sprinkle of cinnamon
2 heaped tsp cacao powder
blended with coconut water
– pour into a jar & then carefully pour the caramel layer ontop.
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