Healthy Family Healthy Budget - Summer Edition

More documents

Recommendations

Info

Chocolate Sweet Potato Ice Cream Ingredients 1/2 Cup cooked Sweet Potato puree (to cook a sweet potato; place a whole, unpeeled, sweet potato in a moderate oven and bake for 1 hour or until mushy inside. Peel the skin and remove the mushy insides) 1/2 Cup Cocoa or Cacao 1 Cup Coconut Cream (thick dairy cream can be substituted)- place an opened can of coconut cream/milk in the fridge overnight and spoon off the thickened cream to use. 4 Tablespoons Maple Syrup (Rice Malt Syrup can be substituted) 2 teaspoons Vanilla Extract Method Place all the ingredients into a blender and process until smooth. Pour the mixture directly into the moulds and place in the freezer for at least 6 hours (but preferably over night). To assist in removing the icy pole run the mound under warm water to loosen it.
Sweet Potato and Chocolate Ice Cream Sundae Ingredients 1/2 Cup Sweet Potato Puree (to make: bake a whole, unpeeled Sweet Potato in a moderate oven for 1 hour, or until soft in the centre. Peel and use mushy insides) 2 Tablespoons Maple Syrup (Rice Malt Syrup or Honey can be substituted) 1 teaspoon Vanilla Extract 3/4 Cup Coconut Cream (place an opened can of cream in the fridge overnight. Scoop out and use the thickened cream, discarding the watery part) 1/4 teaspoon Cinnamon Dash of Salt Caramel Sauce 3/4 Cup Coconut Cream 1/4 Cup Maple Syrup 1 teaspoon Vanilla Extract Dash of Salt Method Place all the ice cream ingredients into a blender and process until smooth. Pour the Ice-cream into a shallow container and cover. Freeze for at least 4 hours (longer is fine). Once set remove from the container and process in the blender until smooth. Serve immediately. This last step is needed as the Ice cream can go too hard and icy. To make the Caramel Sauce Place the coconut cream, maple syrup and salt in a saucepan over medium/high heat. Bring the mixture to boil, then reduce to a medium heat. Allow the mixture to simmer until quite thick and dark golden in colour. Stir regularly to prevent burning. This will take 10-20 minutes, depending on the quality of your coconut cream. Add vanilla and salt and continue to cook on medium heat for another 3 minutes. The caramel will be dark golden in colour and delicious. When cooler, place into container and keep in fridge. The caramel will thicken as it refrigerates.
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 48 and 49: 2 Ingredient Mango Ice Cream Ingred
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

Healthy Family Healthy Budget - Summer Edition

Create successful ePaper yourself

Delete template?

Save as template?