Fruity Frozen Yoghurt

Despite the current climate, I have had mad cravings for fro-yo of late. This recipe is both dairy free and refined sugar free, and it hits the spot every time! It’s sweet, creamy, tangy and ice-cold, and it takes just seconds to whizz up!

 photo (14)

Serves 2 (or, occasionally, one very greedy Courtney)


2 freshly frozen medium bananas
Generous 1/2 cup of frozen mixed berries
1 tbsp vanilla protein (I use a vegan sprouted brown rice protein sweetened a little with stevia)
1/4 cup almond milk
3 heaped tbsp natural coconut yoghurt (I used the delicious CO YO natural coconut yoghurt)


Pop everything into your blender and blitz until smooth and creamy! I use an Omniblend blender at home, and to achieve a really smooth and creamy consistency, I start out on low speed until everything is roughly mixed and then give it about ten seconds at full speed. Voila!

This fro-yo would be lovely topped with cacao nibs, carob chips, chopped nuts, goji berries, granola… You name it! I have also been known to add a heaped tsp or two of maca powder to the blender for added superfood benefits.

Love and peace xxx


THE Stir Fry

I was first introduced to this recipe a few years ago when my sister-in-law whipped up a huge batch to feed my husband’s (equally huge) family, and I have never looked back! Best stir fry recipe of all time thanks Lizzie!

What I love most about this recipe is the combination of fresh, yummy flavours (although this also means mandatory seconds for me EVERY TIME)! It’s hearty, warming and simple, making it a great addition to your meal rotation, especially now that the cooler weather is upon us once again. I like to put some brown rice on to cook in the rice cooker just prior to starting the stir fry – 1 cup brown rice to two cups of water, plus a splash each of tamari and apple cider vinegar. Continue reading