3 ingredient dairy-free ice-cream


I made this “nice-cream” or vegan ice-cream or whatever you choose to call it because I have been getting mighty bored of the whinging of “Whats for afternoon teeeeeeea?” the whole walk home from school! You could add any supplements you enjoy to pimp the nutrient content.

250g frozen mixed berries
150g coconut yoghurt
100g coconut water

Blend until you reach desired consistency – I use the Thermomix on speed 5 for about 20 seconds

Enjoy immediately or pour into a reusable glass container & pop in the freezer

banana coconut choc peanut butter smoothie

Well hey, it’s Friday here in Australia & with a forecast of 29 degrees & torturous humidity in our second week of Autumn, there’s no better excuse for a smoothie.

This one is vegan, gluten-free, dairy-free, no cane sugar, no soy, no preservatives, no grains, but plenty of good fats, naturally occuring sugars (banana) & protein.

Remainder of a jar of certified organic Mayver’s peanut butter & coconut (or plain peanut butter is also fine). I estimated there was abour 1/4 cup or less in the jar
2 bananas, frozen overnight
1/4 cup coconut milk, frozen overnight
2 tablespoons chia seeds, soaked in 1/4 cup water
1/4 cup coconut oil
4 tablespoons cacao
**optional: 1 teaspoon vanilla & 1 teaspoon cinnamon. I add these 2 ingredients to almost everything!

Substitutes: if you’re anything like me, you see a recipe & you need to make it. now. But then you check your pantry…..chia seeds are purely a nutritional boost & won’t affect the smoothie. No coconut milk? Just add a little extra banana. No peanut butter? Almond butter would also be delicious in this combination.

1. Soak the chia seeds in water, stir occasionally. They should be done in 5 minutes
2. While chia seeds are soaking, scoop about half of the remaining PB out of the jar (this will go on top at the end). Set aside in a little bowl.
2. On a low heat in a small saucepan, combine the cacao & coconut oil – this stuff is awesome, when poured on the (frozen) smoothie, it goes hard almost immediately like a healthy ice-magic.
3. Blend bananas, coconut milk, chia mix, vanilla & cinnamon (if using)
4. Pour frozen mixture into the jar. Top with remaining peanut butter, then slowly drizzle over the chocolate mix. You may have some remaining which can be frozen in moulds
5. Eat. immediately. Probably best to share it.

I love your feedback – let me know what you think of this recipe. Shall I create more like it?
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Berry & Apple crumble smoothie | vegan DF GF RSF

Refined sugar free, dairy-free, gluten-free, vegan.

Baked apples
2 Fuji apples, peeled, cored & quartered
1 tspn cinnamon
1 tspn ginger
Bake at 160 degrees for about 20 mins, wrapped in baking paper & foil.
Remove from the oven, open up & let it cool down.

Bake the crumble at the same time as the apples (each only need a small oven tray)
1/3 cup almond meal
1 tspn coconut
2 tspns coconut oil
1 tspn rice malt syrup (add more if you want it sweeter but the smoothie is already sweet enough)
Mix all ingredients together
Bake at 160 degrees for 7-10 minutes.
Keep an eye on it – if it starts going brown, take out immediately.

Baked apples (once cooled)
1 orange (zest & all of inside)
1/2 cup frozen berries
1/4 cup Natural Raw C coconut water

Pour the smoothie in the glass then top w crumble.

The flavours are very wintry – the combination of baked apples, cinnamon, ginger & orange are lovely.


Passionfruit & lime vegan smoothie

Thanks to my Instagram followers who have requested this recipe.

1 x banana (peeled, cut into 4-6 pieces, then frozen overnight)
1-2 passionfruits
1 wedge lime
2 tspns white chia seeds (optional)

1. Throw the banana in the blender & squeeze in the wedge of lime, tip in chia seeds
2. Blend!
3. In the glass, scoop out half a passionfruit into the base.
4. Pour in the smoothie, add in some more passionfruit over the top

Raw vegan


Maca Mocha vegan smoothie

1 tablespoon Maca power blends (it is a combination of maca & cacao). If you can’t find it, just use cacao, the Maca is only added for health benefits, not taste.
1 tablespoon cacao
1 banana, peeled, cut into 4-6 pieces then frozen overnight
1 teaspoon instant coffee
1 tablespoon boiling water
1/4 cup coconut water
6 raspberries, frozen or fresh

1. Dissolve 1 tspn instant coffee in 1 tablespoon boiling water. Or use 1 tablespoon good coffee! Let it cool.
2. In the blender, throw in frozen banana, coconut water, coffee, maca blend, cacao. Every blender is different – it might take as little as 30 seconds before it is a smoothie/thickshake consistency.
3. See note below about raspberry in the bottom
4. Top w raspberries

Amazingly satisfying to have a clean Ice Coffee on this beautiful 30 degree Sydney spring day

**the raspberry ‘sorbet’ is from a smoothie I made on Friday – it is totally raw vegan & made simply of leftovers of 1 cup frozen raspberries, 1 frozen banana & 1/4 cup coconut water. I just froze the leftovers in a silicone cupcake mould then took out of the freezer to use in this smoothie. I hate wastage!

Sweetness comes only from the fruit in this recipe
If you omit the coffee, this is Raw Vegan
Preservative free


banana nice-cream | the first thing a raw vegan learns

I am not a raw-vegan & it is highly unlikely I will ever be one. In saying that, I have found it a fascinating experience preparing many a recipe that is raw vegan, especially in the last 6 months. I have honestly found myself at times having to think about whether an ingredient is raw or not.

The first test to see if someone you know is raw vegan is to open their freezer: if you’re confronted by bags of frozen bananas, the likelihood is they are a raw vegan.

I fell in love immediately with the raw vegan ‘smoothie’ aka ‘nice-cream’.

Quite simply it is bananas, peeled then frozen at least for 12 hours, then thrown in a food processor – with a bit of water, coconut water or really anything at all – cacao, LSA, berries, greens (including the currently trending kale) & other fruits to name a few.

If you’re dubious about trying this version of ice-cream, do yourself a favour & try it. It will more than likely be cheaper than ice-cream, is easy to make, there are infinite flavour combinations & it is delicious.Image