Prep time:
Cooking time:
Total time:
Serves: 2
100g Raspberries
50g Blueberries
1tbsp Raw Cocoa Nibs
1tbsp Raw Cacao Powder
1tbsp Milled Mixed Flaxseed, sunflower, pumpkin seeds or any good milled mix
1tbsp Chia Seeds
1tbsp Organic or Virgin Pure Coconut Oil
400ml Organic Almond, Rice or Coconut Milk
1 Cup of Ice
These three delicious and revitalising recipes, put together by Lou Lou Hamilton and the team from Cocolicious in Cranbrook, are the perfect antidote to festive overindulgence and New Year blues
- pictures: David Merewether
You may also like
Peach & pistachio cake
This is an end of summer take on a Victoria sandwich, using peaches and mascarpone instead of jam and cream. Rose and lemon drizzle keeps the cake moist and rich, while pistachios add colour and a luxurious crunch.
Beetroot & feta salad
Beetroots are very easy to grow, and the great thing about home grown is that they can be picked when the roots are nice and small, which will make them sweeter when cooked (I roast them unpeeled in a low...
Grilled mackerel with roasted vegetables
It is the height of the mackerel season around our shores and this is such a tasty and very healthy fish, really easy to prepare and served on a simple dish of colourful Mediterranean vegetables.
