Collagen Boosting Smoothie

Collagen Boosting Smoothie

Ingredients:

. 1 cup frozen mango

. 1 cup frozen banana

. 3/4 cup almond milk

. 1/2 cup chilled camomile tea

. 1 scoop Nutra Organics collagen beauty powder

Prep time: 5 minutes

Servings: 1 large smoothie

Let’s Begin…

Prepare the Chamomile tea before beginning,

1. Cover the tea with boiling water & steep for 15 minutes

2. Strain

3. Keep in the refrigerator until chilled

For the smoothie,

1. Place all the ingredients in a blender

2. Blitz until smooth

3. Pour into your favourite glass and garnish with some chamomile fowers

Enjoy!

LAYERED FROZEN YOGURT CAKE

LAYERED FROZEN YOGURT CAKE

A celebration of Summer. Gluten and dairy free, nothing artificial, just frozen fruity goodness. This treat tastes as pretty as it looks and the kids will love it just as much as the adults! The beauty of this recipe is that you can do as many or as few layers as you want, and you can also customise the flavours to your taste.

Ingredients:

. 1 cup dried pitted dates

. 1 cup desiccated coconut

. 1 cup roasted almonds

. 2 tbsp. coconut oil

. 300g Coyo Probiotic Blueberry yogurt

. 800g Coyo Probiotic Vanilla Bean yogurt

. 2 tbsp. organic cocoa powder (we have used Loving Earth)

. 1 sachet of Amazonia frozen Acai

. 1 cup frozen raspberries

. Fruits of your choice to decorate (we have used strawberries, blackberries and rose petal tea)

Prep time: 35 minutes

Cooking time: Freeze overnight

Servings: 12

Let’s Begin…

 

1. Blend the dates, coconut and almonds until they form a fine crumb.

 

2. Add the coconut oil and blend until combined. (The mixture will still resemble a fine crumb but should hold its shape when pressed between your fingers.)

 

3. Set aside the crumb in a bowl for later.

 

4. Take your silicon loaf mould (22cm x 12cm) and layer the blueberry yogurt evenly on the bottom, then place in the freezer.

 

5. While the first layer is beginning to freeze, split the Vanilla yogurt evenly into three separate bowls to flavour.

 

6. Add the cocoa powder to the first bowl and stir in until the mixture is completely smooth. Place in the fridge to cool so it takes less time to freeze.

7. Add the second bowl of yogurt to the blender with your Acai, blend until smooth and place in the fridge.

 

8. Take the mould out of the freezer (it will have been in there for about 15 minutes now) and layer the cocoa yogurt evenly on top of the blueberry. Place back into freezer.

 

9. Add the third bowl of yogurt to the blender with the frozen raspberries, blend until smooth and place in the fridge.

 

10. Layer the Acai and Raspberry yogurt as the previous layers start to firm in the freezer to keep a clear definition between layers.

 

11. When the final yogurt layer is almost firm to touch, sprinkle the crumb over and gently press to create the base (when inverted onto the serving plate the crumb will become the base). You may not need all of the mixture but you can set aside any left- overs to sprinkle over at the end.

 

12. Leave the cake to freeze overnight.

Next day:

 

1. Turn out the cake onto your serving plate. You may need to allow it to soften for a few minutes and some warm hands to help ease the cake out.

 

2. Before serving leave the cake out for at least half an hour to allow it to soften slightly before cutting.

 

3. Slice your fruits and decorate the top of your cake.

 

4. Use a warm knife to cut the cake and enjoy!