Healing Avocado Smoothie

We love this little beautie. So simple but so divinely nutritious (and yummy).

Ingredients

• Avocado (half, ripe)
• Banana (half, ripe)*
• English spinach (small handful)
• Coconut oil (1 tsp, extra virgin)
• Chia seeds (1 tbsp, black or white)
• Raw vanilla powder (sprinkle)
• Water (300ml)

Low carb/fructose option*: leave out the banana!

Preparation

• Pop all ingredients in blender
• Blend
• Serve
• Drink
• Yum

And there you go, a smoothie that will tantalise your tastebuds and leave you feeling energised and satisfied. It's the perfect morning smoothie, pre or post-workout snack, or guilt-free dessert. It's packed full of good (fat-burning) fats, vitamins and antioxidants – with iron-rich spinach and a nice dose of bad-bacteria-busting coconut oil.

Enjoy!

Our new favourite dessert

We absolutely love this new smoothie recipe. It's your new cleansing bestie as of 1st September 2012 – yep, this little beautie will be replacing our current Number 6. It's bigger (in flavour not calories) and badder than ever.

Please welcome the ABC Dessert Smoothie.

7 simple ingredients:

1. Almond milk
2. Coconut water
3. Filtered water
4. ABC nut butter*
5. Four dates
6. Raw cacao
7. Cinnamon

*ABC = Almonds, Brazil Nuts and Cashews

In terms of quantities, we recommend playing around with them to suit your individual tastes. That and the exact measurements are a trade secret!

The health lowdown:

It's packed full of antioxidants, vitamins and minerals, with a healthy dose of protein and good fats. The ABC Dessert Smoothie is soothing, with a pinch of cinnamon to help combat dysbiosis/candida, and a hit of super-nutrients to boost energy, skin health and immunity. We've been careful to monitor the carb content as usual – using only four dates to sweeten. What we absolutely didn't skimp on, taste. The nut butter adds a touch of healthy but indulgent yumminess.

It's official, we're in love. And you can be too from 1st September 2012.

We're having a winter makeover!

We love summer (except when it rains for weeks on end) but we also love the colder months, and why not... winter means cosy knits, scarves and mittens, boots in all their shapes and sizes, cute PJs, having an extra excuse to cuddle up under the doona... and (last but definitely not the least) the brand spanking new Urban Remedy winter menu. Yep, it's time to get excited folks. This one's a good'un.

From Sunday 6th May, we'll be dishing up 3 new breakfast smoothies, 2 gorgeous winter soups and our dessert smoothie has had a mini-makeover.

Check out the 10 winter juices, soups and smoothies below:

In the meantime, have a great Easter weekend and don't eat too much chocolate! ;)

Cocoa Berry Surprise!

I didn’t have time for a proper breakkie yesterday (tut tut, I know) and had to whip something up at work to get my energy levels going. This little beauty was just the thing! In fact, it was so delicious and so energising that I simply have to share it with you…

Ingredients
• 1 handful raw cashews
• 2 handfuls frozen berries
• 1 medium-sized banana
• 1 tsp raw organic maca powder
• 1 tsp raw organic cacao powder
• 2 heaped tsp black chia seeds
• 200-300ml brown rice milk or organic milk

Preparation
• Chuck all ingredients in blender
• Blend
• Serve
• Drink
• Yum

And there you have it folks. A tastebud-tingling, mouth-watering smoothie – perfect for breakfast, for a post-workout snack, or as a yummy after-dinner dessert substitute.

A ridiculously yummy (and super healthy) treat!

This week, we have a fabulous recipe for Dairy-Free Ice Cream from the lovely Lee Holmes at Supercharged Food. Enjoy!

Ingredients

• 2 cups cold almond milk
• 2 teaspoons gelatin
• 2 egg yolks
• 1 x 400 ml tin coconut milk
• 1 cup cashew nuts
• 1/2 cup coconut flakes
• 1/3 teaspoon liquid stevia
• 2 teaspoons vanilla extract

Preparation

1. Pour the almond milk into a small saucepan and sprinkle the gelatin over the surface.
2. Leave for a few minutes while the gelatin softens.
3. Put the saucepan over a low heat and stir the mixture until the milk has heated and the gelatin dissolved.
4. Remove from the heat and place the saucepan in a sink of iced water so that the milk can cool to room temperature.
5. Put the egg yolks in a blender and process until light and frothy.
6. Add the coconut milk, coconut flakes, stevia, vanilla and a pinch of sea salt and process until well combined.
7. Add the gelatin milk and blend for a few more seconds.
8. Pour mixture into an ice cream container and put in the freezer.
9. After an hour mix it up with a stick blender or fork and then return it to the freezer for another hour. Do this one more time, as it breaks up the ice crystals which cause the ice cream to be more icy than creamy.
10. The ice cream will be quite hard when it comes out of the freezer so place it onto the counter for 10 minutes before serving.

Comments

Not only is this recipe dairy-free (heaven for a dairy intolerant like me), it’s also sweetened with stevia – a natural sweetener that has a positive impact on blood sugar levels and insulin sensitivity. On top of this, no sugar means no feeding the nasty bacteria in your gut (which in turn means no bloating)! Yes please.

For more gluten, wheat, dairy, yeast and sugar-free recipes visit www.superchargedfood.com