Growing up on Sydney’s Northern beaches, you have an appreciation for summer! Your exercise routine changes from a light jog to a sprint across the hot golden sand and after work meetings turn into sunset swims and BBQs with friends and family.
Nothing say summer more than ice cream. In a tub, waffle cone or little wooden stick Australians LOVE ice cream! I wanted to create a wholesome, dairy-free ice cream everyone can enjoy. This one is free from sugar, making it perfect addition to any freezer this summer.
This recipe is gluten-free, grain-free, dairy-free, refined sugar-free, and vegan.
1 can of organic coconut milk (preservative free – I love Honest to Goodness)
1 heaped tablespoon cacao powder (or more for extra chocolate flavour)
1 heaped tablespoon roasted almonds, finely chopped
1/4 teaspoon cinnamon powder
1 tablespoon filtered water or coconut water 1/2 tablespoon maple syrup / rice malt / honey
A pinch of sea salt
Who doesn't love a smoothie bowl during Summer? With so many combos and flavours to experiment with, this one sneaks in some extra veggies that are bound to make it a hit. Top it with your favourite fruits and other crunchy things like cereal and nuts to give you a more satisfying start to the day than a regular smoothie (because you can't down it 10 seconds!).
This beautiful Hibiscus and Rose Water Kombucha Jelly recipe was created by the very talented Endeavour Alumni, Georgia Barnes. Containing gut-friendly kombucha, these light and refreshing jelly's are perfect for summer.