Sometimes we fancy a little mid-morning or mid-afternoon chocolate treat, but commercial sweets are loaded with refined sugar and lack anything even remotely resembling a nutrient.
This coconut bark recipe is from Lee Holmes Supercharged Food cookbook, ‘Eat Right For Your Shape’. The book contains deliciously healthy Ayurvedic recipes for a brand new you.
Sorbet is one on my favourite summertime treats. While lemon sorbet cleanses the palate and aids digestion, the humble lemon is also packed with vitamins, minerals and nutrients. It can help to repair the skin, assist to balance the body’s pH levels and act as an appetite suppressant.
Want a healthy cherry ripe slice recipe? Forget the traditional Australian cherry ripe chocolate slice, or coconut cherry slice dessert recipes that you enjoyed as a kid. This cherry ripe bark is better – honest.
This raw vegan pumpkin cheesecake recipe has been shared with us by Dietitian & Nutritionist, Rebecca Gawthorne (otherwise known as @nourish_naturally). Rebecca scored a spot on our list of Top 50 Instagram accounts to follow for healthy food inspiration a while back!). INGREDIENTS: Filling: 1 1/2 butternut pumpkins 2 cups raw cashews 1/2 cup maple syrup 2 tablespoons coconut oil Crust: 1 cup dates, pitted & chopped 1/2 cup raw almonds, ground
Instagram sensation @nourishingnicola recently took out a spot on our list of Top 50 Instagram Accounts to Follow for Healthy Food Inspiration (needless to say, she’s awesome!). Here she reveals the recipe to her most favourite raw vegan treat – the chocolate mint slice. YUM! INGREDIENTS (makes 12 squares): Base: 2 cups raw almonds 1 cup of desiccated coconut (I used Coconut Magic) 2 Tbs raw cacao powder (I used Loving Earth) 1 Tbs