Ego magnum ice creams.
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INGREDIENTS
Ice Cream 1 cup Coconut Cream 1 large frozen Banana 1 teaspoon Vanilla Chocolate 3/4 cup melted Coconut Oil 3/4 cup Raw Cacao 1/4 cup Maple Syrup/Rice Malt/Coconut Nectar Caramel 1 cup soft Dates with no added palm oil 2 tablespoons Tahini |
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METHOD
Ice Cream
Blend everything together and pour evenly into ice cream moulds. Freeze for 1 hour. Remove and insert popsicle sticks into the centre. Freeze for 6 hours or until set. Remove the ice creams from their moulds. Run under hot water to help loosen. Place on a tray and return to freezer.
Chocolate Part 1
Whisk everything together. Remove magnums from the freezer. Dip each magnum into the chocolate and return to freezer. Set the remaining chocolate aside.
Caramel
Blend everything together. You may need a little water to help blend. Remove ice magnums from the freezer. Distribute caramel thickly and evenly onto one side and the edges of the magnums. Return to freezer for 1-2 hour or until the caramel has set.
Chocolate Part 2
Remelt the chocolate over a bowl of hot water. Dip each ice cream into the chocolate until it is all gone. If a cool day you can enjoy it straight away or set in the freezer for 15 minutes.
Serving : Enjoy straight from the freezer or let it sit for a few minutes to allow the ice cream to soften. Recipe source : Food Matters
Ice Cream
Blend everything together and pour evenly into ice cream moulds. Freeze for 1 hour. Remove and insert popsicle sticks into the centre. Freeze for 6 hours or until set. Remove the ice creams from their moulds. Run under hot water to help loosen. Place on a tray and return to freezer.
Chocolate Part 1
Whisk everything together. Remove magnums from the freezer. Dip each magnum into the chocolate and return to freezer. Set the remaining chocolate aside.
Caramel
Blend everything together. You may need a little water to help blend. Remove ice magnums from the freezer. Distribute caramel thickly and evenly onto one side and the edges of the magnums. Return to freezer for 1-2 hour or until the caramel has set.
Chocolate Part 2
Remelt the chocolate over a bowl of hot water. Dip each ice cream into the chocolate until it is all gone. If a cool day you can enjoy it straight away or set in the freezer for 15 minutes.
Serving : Enjoy straight from the freezer or let it sit for a few minutes to allow the ice cream to soften. Recipe source : Food Matters
Hazelnut spread.
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INGREDIENTS
1 cup, whole – hazelnuts or filberts 2 tbsp – honey 2 tbsp – cocoa powder, unsweetened 2 tbsp – coconut oil 1 tsp – vanilla extract |
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METHOD
Pour 1 cup of hazelnuts on a foil lined cookie sheet. Roast in oven at 180 for about 8-12 minutes. When hazelnuts are slightly cool, rub between your hands by the handful until the skins fall off. Grind nuts in a food processor or high speed blender. Add remaining ingredients and continue to blend until smooth.
Pour 1 cup of hazelnuts on a foil lined cookie sheet. Roast in oven at 180 for about 8-12 minutes. When hazelnuts are slightly cool, rub between your hands by the handful until the skins fall off. Grind nuts in a food processor or high speed blender. Add remaining ingredients and continue to blend until smooth.
Ice magic.
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INGREDIENTS
1 cup palm oil free or certified milk or dark chocolate chips 2 tablespoons coconut oil Pinch of sea salt |
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METHOD
Add chocolate chips and coconut oil to a microwave-safe bowl. Stir together and then microwave in 30-second increments until the chocolate chips have completely softened. Remove from microwave and stir together until smooth.
Spoon or pour over ice cream or frozen yogurt.
Add chocolate chips and coconut oil to a microwave-safe bowl. Stir together and then microwave in 30-second increments until the chocolate chips have completely softened. Remove from microwave and stir together until smooth.
Spoon or pour over ice cream or frozen yogurt.
Easy mac.
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INGREDIENTS
1/2 cup macaroni or shell pasta 1/2 cup water 1/4 teaspoon salt 1/4 cup milk 1/4 to 1/2 cup shredded cheese |
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METHOD
Combine the pasta, water, and salt in a microwave-safe bowl.
Microwave the pasta for 2 minutes: Microwave on high power for 2 minutes, then stir. Watch to see if the water is foaming over the side of the bowl and stir sooner if needed. Use oven mitts or a kitchen towel if you need to move the bowl out of the microwave to do this.
Continue microwaving in 2-minute intervals until the pasta is cooked. Stir between each interval and continue microwaving until the pasta is soft and cooked through. This should take 4 to 8 minutes total, depending on your microwave strength. If the pasta absorbs all the water before the pasta is cooked, add another 2 tablespoons of water.
Stir the milk and cheese into the pasta. Use oven mitts or a kitchen towel to remove the bowl from the microwave. Stir in the milk, cheese, and any extra add-ins.
Microwave in 30-second intervals to melt the cheese: Microwave on high power for 30 seconds, and stir. Continue microwaving in 30-second intervals, stirring between each interval, until the cheese has melted and forms a creamy sauce. This should take 1 to 1 1/2 minutes total. For a creamier sauce, add an extra tablespoon or two of milk and cheese.
Eat immediately: This mac and cheese is best when piping hot from the microwave. If you need to reheat it, add an extra splash of milk.
Combine the pasta, water, and salt in a microwave-safe bowl.
Microwave the pasta for 2 minutes: Microwave on high power for 2 minutes, then stir. Watch to see if the water is foaming over the side of the bowl and stir sooner if needed. Use oven mitts or a kitchen towel if you need to move the bowl out of the microwave to do this.
Continue microwaving in 2-minute intervals until the pasta is cooked. Stir between each interval and continue microwaving until the pasta is soft and cooked through. This should take 4 to 8 minutes total, depending on your microwave strength. If the pasta absorbs all the water before the pasta is cooked, add another 2 tablespoons of water.
Stir the milk and cheese into the pasta. Use oven mitts or a kitchen towel to remove the bowl from the microwave. Stir in the milk, cheese, and any extra add-ins.
Microwave in 30-second intervals to melt the cheese: Microwave on high power for 30 seconds, and stir. Continue microwaving in 30-second intervals, stirring between each interval, until the cheese has melted and forms a creamy sauce. This should take 1 to 1 1/2 minutes total. For a creamier sauce, add an extra tablespoon or two of milk and cheese.
Eat immediately: This mac and cheese is best when piping hot from the microwave. If you need to reheat it, add an extra splash of milk.
Coconut toothpaste.
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INGREDIENTS
1/2 cup coconut oil 2 - 3 tbsp baking soda 1 tbsp Xylitol natural sweetener 1 x Crushed calcium tablet 10 drops peppermint essential oil |
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METHOD
Mix all powdered ingredients well in a bowl. If you are starting with calcium tablets, powder them in a food processor. If you are starting with capsules, dump them out into the bowl.
Gradually spoon in coconut oil and stir until you get the desired consistency. Add essential oil and store in small jar OR snap seal bag and snip the corner off to be able to squeeze like toothpaste.
Mix all powdered ingredients well in a bowl. If you are starting with calcium tablets, powder them in a food processor. If you are starting with capsules, dump them out into the bowl.
Gradually spoon in coconut oil and stir until you get the desired consistency. Add essential oil and store in small jar OR snap seal bag and snip the corner off to be able to squeeze like toothpaste.
Fabric softener.
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INGREDIENTS
2 cups white vinegar 2 cups baking soda 4 cups hot water 20 drops essential oil |
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METHOD
Save an old fabric softener or detergent bottled (rinsed well). Using a funnel carefully pour the ingredients into the bottle. Be careful when adding the baking soda, do so very slowly as it will foam up. Cap and shake gently from side to side, opening the cap to allow air to escape (you may need to do this several times). Add about 20 drops of essential oil. Shake side to side before each use as the baking soda will settle
Save an old fabric softener or detergent bottled (rinsed well). Using a funnel carefully pour the ingredients into the bottle. Be careful when adding the baking soda, do so very slowly as it will foam up. Cap and shake gently from side to side, opening the cap to allow air to escape (you may need to do this several times). Add about 20 drops of essential oil. Shake side to side before each use as the baking soda will settle
Shampoo
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INGREDIENTS
1/4 cup coconut milk 1/3 cup palm oil free liquid castile soap 1 tsp vitamin E, olive, coconut or almond oil 10 to 20 drops your choice of essential oils |
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METHOD
Combine all ingredients in a shampoo bottle or jar and shake well to mix. You can keep it in the shower for up to one month…just shake before use.
Use about a teaspoon every time you shampoo. This shampoo lathers up nicely.
Combine all ingredients in a shampoo bottle or jar and shake well to mix. You can keep it in the shower for up to one month…just shake before use.
Use about a teaspoon every time you shampoo. This shampoo lathers up nicely.
Toilet cleaner.
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INGREDIENTS
1/2 cup baking soda 10 drops tea tree oil 1/4 cup vinegar METHOD Add all ingredients into the bowl and scrub away whilst it fizzes. Easy. |
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Multi purpose cleaner.
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INGREDIENTS
1/4-1/2 cup of white vinegar 2 tablespoons of baking soda Several drops of tea tree or eucalyptus oil Spray bottle Enough water to fill the bottle |
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METHOD
Pour ¼ to a ½ cup white vinegar in a spray bottle and add 2 tablespoons of baking soda. Put in a few drops of your chosen essential oil and then fill the bottle to the top with water. Give it a good shake and let settle before using.
Pour ¼ to a ½ cup white vinegar in a spray bottle and add 2 tablespoons of baking soda. Put in a few drops of your chosen essential oil and then fill the bottle to the top with water. Give it a good shake and let settle before using.
