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  • Blue Mountains Life

    Healthy Eating

    Feb 11, 2019 4 minutes

    SUPER-EASY COCONUT ICE-CREAM

    400ml coconut cream
    ¼ cup coconut butter
    1 teaspoon cinnamon
    1 teaspoon stevia
    1 tablespoon organic rice malt syrup

    Place all the ingredients in a high-powered blender and start blending on low, gradually increasing to high. Blend until creamy. Make sure you don’t blend on high for too long, as this acts as a heating function. Pour into a shallow dish and freeze for 2 hours.

    Serve into bowls using a large ice-cream scoop, and enjoy. Keep leftovers well-sealed in the freezer and use within a few days.

    BEETROOT, GOAT’S FETA & WALNUT SALAD

    4 large beetroots (about tennis ball size each)
    ¼ cup cold-pressed extra-virgin coconut oil
    ½ cup walnuts
    2 tablespoons

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