recipe

Vegan Blueberry Chocolate Hemp Ice Cream

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Vegan Blueberry Chocolate Hemp Ice Cream

This no sugar protein-rich ice cream is fantastic if you're looking for a delicious way to get more protein in your diet. Each batch has 48g of protein for a mere 480 calories.

Ingredients:

  • 350g of silken tofu
  • 200g of frozen blueberries
  • 30g of Chocolate Flavour Vegan Blend Protein Powder
  • 200g of soy yogurt
  • One teaspoon of almond essence (optional)
  • One teaspoon of vanilla extract (optional)

Recipe

  1. Blend all ingredients together until smooth.
  2. From here either put in the freezer for 3 hours, stirring halfway through to avoid the edges freezing completely.
  3. Or place into ice cream machine for 10 minutes until the mixture reaches the consistency of ice cream or stops rotating.
  4. And you're done!

Chili Lime Butter Bean Salad

A refreshing, spicey summer salad  

Chili Lime Butter Bean Salad - made in less than 5 minutes and fantastic for sharing, the chicory leaves act as edible spoons.

Preparation time: 5 minutes    

 

Ingredients:

200g butter beans Two Tomatoes One head of Chicory The juice of half a lime One small Chili One tablespoon of olive oil Salt & pepper to taste

 

Preparation:

The Salad: Coarsely chop the tomatoes and add to the butter beans in a large mixing bowl.

The Dressing: Finely dice the Chili and mix with lime juice, olive oil and salt and pepper to taste.

1: Add the dressing to the salad and toss together.

2: Peel the chicory leaves from the head and place in a flower shape around the outside of the serving bowl.

3: Lastly, pour the beans, tomatoes and dressing into the centre of the serving bowl and enjoy!