Healthy Family Healthy Budget - Summer Edition

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2 Ingredient Mango Ice Cream Ingredients 250 grams frozen Mango 1/4 Cup Coconut Cream - the thickened part of a can of coconut cream/milk that has been left in the fridge (dairy cream can be substituted) Method Place the ingredients into a blender and process until creamy. Serve immediately or freeze in a sealed container. If making ice creams in moulds, pour the mixture in and freeze for at least 4 hours (overnight is best). The following Ice Cream recipes have all been submitted by Lisa from Mummy Made It
Vegan Vanilla Ice Cream Ingredients 1 1/2 Cups Coconut Cream (use the thickened cream from an opened can of coconut cream/milk that has been in the fridge overnight. Discard and DO NOT use the watery remains) 1 1/2 Cups Coconut Milk 1/3 Cup Maple Syrup (or Rice Malt Syrup or Honey) add an extra 1-2 Tablespoons if sweeter ice cream wanted) 2-3 teaspoons of Vanilla Extract (more if wanted; do a taste test to be sure) Dash Salt 2 Tablespoons Arrowroot (Cornflour can be used instead) Method In a medium sized saucepan place the thickened coconut cream, 1 Cup of coconut milk, maple syrup, salt and vanilla. Place the saucepan over a medium/low heat and warm slowly, or until the cream has 'melted' and the mixture is luke warm. Meanwhile, place the extra 1/2 Cup of coconut milk in a small bowl and whisk in the arrowroot, making sure no lumps remains. One the saucepan mixture has warmed, increase the heat to medium/high and add the thickened milk mixture, whisking to combine. Whisk/stir regularly as the mixture starts to thicken. The mixture will become custard like in it's consistency. Be sure to whisk/stir the bottom of the pot to ensure that the mixture does not stick and burn. This will take 5-10 minutes. Once thickened, allow the mixture to cool slightly. Pour the mixture into moulds or a container and freeze for at least 6-8 hours, or until set. The ice cream will need to sit at room temperature for at least 10 minutes to soften to be able to be served.
Page 1: ISSUE NO. O2 • DECEMBER 2017 HEAL
Page 4 and 5: Spring edition Guest contributors [
Page 6 and 7: Lunchboxes WHAT TO PACK Crunch & Si
Page 8 and 9: Five Healthy Food Swaps for Christm
Page 10 and 11: Gifts that don’t cost the earth G
Page 12 and 13: Christmas feast without the heat As
Page 14 and 15: Garden salad Ingredients Either app
Page 16 and 17: Beetroot and Hazelnut salad Ingredi
Page 18 and 19: Eggplant, Tomato and Feta Stack Ing
Page 20 and 21: Mini Frangipane Tarts Ingredients 1
Page 22 and 23: Chocolate Crackles Ingredients 2.5
Page 24 and 25: Kids Trifles Ingredients 1 x ready
Page 26 and 27: Fancy Drinks the whole family will
Page 28 and 29: Just for the grown ups The summer I
Page 30 and 31: Budget Friendly School holiday acti
Page 32 and 33: There’s two words no parent wants
Page 34 and 35: Fruit De Light Ingredients 1 sachet
Page 36 and 37: How to protect your summer skin Rem
Page 38 and 39: Summer skin care product guide Nour
Page 40 and 41: Tips To Planning healthy fresh meal
Page 42 and 43: What’s In Season For Summer It is
Page 44 and 45: Super power spaghetti bolognese Ing
Page 46 and 47: Grazing platters and how they Encou
Page 50 and 51: Chocolate Sweet Potato Ice Cream In
Page 52 and 53: The Sharing Economy Helping with Ex
Page 54 and 55: Zucchini, bacon and haloumi slice T
Page 56 and 57: Muesli Parfait Ingredients 1/2 cup
Page 58 and 59: Tips for working out in summer The
Page 60 and 61: Fish and chips Ingredients 600g Kip
Page 62: ISSUE #3 COMING March 2018 HEALTHY

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