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  • Double tap for a piece of my yum COFFEE DATE
    3 days ago by brownpapernutrition Double tap for a piece of my yum COFFEE DATE AND WALNUT SLICE!!!! It’s plant based, gluten free and made with decaf coffee so I am not climbing the walls after Going to pop the recipe below for you, also FYI do not be popping little cacao nibs on top as I evidently did, as it looks crap, so I ended up dressing the with cacao and then thought oh my god you freakin genius it’s like a cappuccinoooooooo!!!  #ineedtogetoutmore  ok time for recipe!! COFFEE DATE WALNUT SLICE Soak 1 cup pitted medjool dates in 3/4 cup STRONG decaf (you
  • Im a big believer that food can be your medicine
    2 days ago by brownpapernutrition I’m a big believer that food can be your medicine and that foods such as these are vital to support your health at this time. Those foods rich in Vitamin C, zinc, beta glucans, Vitamin D and other immune boosting nutrients. However, sometimes it can be tricky to pack it all in, which is why I have teamed up with  @melrosehealth  to talk about what we can do to boost our nutrient intake in the body and have our immune system firing for the cooler months ahead of us. Incorporating a powdered Vitamin C with all of the above nutrients
  • BAKED ZUCCHINI CRISPY CHICKPEAS HUMMUS HERBS AND DUKKAH  Legit
    4 days ago by brownpapernutrition BAKED ZUCCHINI CRISPY CHICKPEAS HUMMUS HERBS AND DUKKAH : Legit lived on this number for about 4 days recently. It absolutely saved me on the days of mania with homeschool and baby. Enjoyed as it was, with some extra seeds snaps or a piece of sourdough some days and others with (pre) boiled eggs too. Delicious way to pack plenty of greens, fibre, plant protein and healthy fats into one. Recipe now up on the blog! Happy Sunday y'all! Jacq  #plantbasedrecipes 
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  • Basic but beautiful quality ingredients and yummy big flavours in
    1 day ago by brownpapernutrition Basic but beautiful quality ingredients and yummy big flavours in my TERIYAKI ROAST VEGGIE BOWL. Roasted a combo of pumpkin, capsicum, eggplant, zucchini and carrot, then added the home made teriyaki sauce - recipe below - and popped back in oven to caramelise it (kinda - not sure of clever cooking word!) for about ten minutes. Served up with some boiled free range eggies for protein and delishhhh avocado for healthy fats - BALANCE! Will write full recipe soon! So stoked at the fresh food coming in our weekly box from  @thegoodbunch  TERIYAKI SAUCE: 4 TBSP TAMARI 1 TBSP HONEY

COFFEE CARAMEL NICE CREAM

GF: DF: SF: V

Serves 6-8

Ice cream:

1/2 cup cashews, soaked overnight

1/2 cup coconut flesh, approx 1 small young coconut

1/2 cup strong brewed coffee

1/2 cup coconut milk

2 teaspoons vanilla essence

2 tablespoons maple syrup

4 medjool dates, pitted

2 tablespoon coconut oil, melted

 

Caramel:

4 medjool dates, pitted

1 tablespoon cashew or almond butter

pinch sea salt

 

Combine all ingredients for ice cream (except coconut oil) in a high speed blender/food processsor and blitz until smooth and creamy. Add coconut oil and blitz again for approximately 1 minute, then pour into a small 8-12cm loaf tin or a 500ml freezer proof container. Clean out the food processor, then add ingredients for the caramel. Once caramel is evenly textured (it will be sticky), pull small pieces away and drop into the ice cream. Cover with a piece of baking paper (this reduces the ice crystals on the surface), then cover with cling wrap and place in freezer to set overnight. Allow to thaw 5-10 minutes before serving.

Category

Sweet Treats

Tags
almondbutter, caramel, cashewbutter, coffee, dates, entertaining, glutenfree, healthyfamily, healthyicecreamrecipes, howtomakehealthyicecream, icecream, nutrition, recipes, seasonal, sugarfree, wholefoods
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