Repurpose a halloween pumpkin + five delicious recipes

Halloween is here, and with it comes jack 'o' lantern making and trick or treating. Once the hullabaloo of halloween is over, the question is, what to do with the leftover pumpkins?

I'm taking the horror out of your carved to perfection creations with some not so scary repurposed pumpkin recipes.

At midnight your cinderella coach can be transformed into the crunchiest crisps, spiced up porridge, raspberry studded pie, golden loaf or a hearty salad for the whole family.  

And if you're keen for more recipes and ways to understand your pumpkins better, read my spotlight on pumpkin here.

Here are five delicious tricks for pumpkin treats!  Let me know how you chose to repurpose yours?

 

 

Pumpkin Porridge Recipe here.

Pumpkin Pie recipe here.

Golden Gut Pumpkin and Nut Loaf recipe here.

Lamb and Spiced Pumpkin Salad

Serves 2

Warm salads are colourful, packed with nutrients and wonderful for digestion. The slow-roasted baby tomatoes and spiced pumpkin can be prepared in advance and warmed prior to serving to allow for quick assembly. For a dairy-free option, omit the goat’s cheese.

  • 150 g (5½ oz/1 cup) cherry tomatoes
  • 1 butternut pumpkin (squash), skin on and cut into small wedges
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon coconut oil, melted, plus extra for pan-frying
  • Celtic sea salt and freshly ground
  • black pepper
  • 3 large handfuls of mixed baby mesclun
  • 250 g (9 oz) lamb backstrap
  • 1 handful of basil leaves
  • 60 g (2¼ oz/½ cup) goat’s cheese

DRESSING

  • 2 tablespoons tahini
  • juice of ½ lemon
  • good pinch of Celtic sea salt and freshly
  • ground black pepper

Preheat the oven to 150°C (300°F/Gas 2).
To make the dressing, combine all the ingredients in a jug. Whisk thoroughly, gradually adding a little warm water until the dressing is smooth, thick and creamy.

Place the tomatoes on a baking tray and cook for 2–3 hours, turning every hour or so, until they are shrivelled and bursting with sweetness. This step is best done ahead of time to allow for a very quick assembly. Reheat the tomatoes slightly before serving.

Increase the oven temperature to 200°C (400°F/Gas 6). Place the pumpkin, cumin, coriander, cinnamon and ginger in a bowl and use your hands to mix well. Place the pumpkin on a baking tray, drizzle with the melted coconut oil, and season with salt and pepper. Cook in the oven for 30 minutes, or until golden and crispy.

Season the lamb. Add the coconut oil to a frying pan over medium heat and pan-fry the lamb for 3 minutes on each side (it should still be pink in the centre). Let it rest for
a few minutes before slicing into 5 mm (¼ inch) pieces.

To assemble the salad, make a bed of salad leaves and top with the warm pumpkin, lamb and tomatoes. Drizzle the tahini dressing generously over the top, scatter with the basil leaves and goat’s cheese and serve warm.

A Supercharged Tip
Lamb backstrap is a tender, grade-A cut of lamb that can be prepared simply and easily. Try pan-frying, searing, grilling (broiling), or oven roasting.

Oven-roasted pumpkin crisps

The best way to achieve evenly thin pumpkin slices is by using a mandoline, or the slicing blade on your food processor.

1/2 small pumpkin (winter squash) extra virgin olive oil, for brushing

Preheat the oven to 150oC (300oF/Gas 2). Cut the pumpkin into two or three chunks, then peel, if desired, and seed each chunk. Using a mandoline or the slicing blade on your food processor, cut the chunks into very thin slices, about 2 mm (1/16 inch) thick. Dry the slices on paper towels. The tail ends and odd sizes can be used for other recipes, such as mashed pumpkin.

Place the pumpkin slices in a single layer on two
lined baking trays. Brush with olive oil and sprinkle with a good pinch of sea salt. The salt helps draw moisture from the vegetables, so let them sit for 5 minutes before placing in the oven.

Bake the pumpkin slices for 25 minutes, or until crisp and golden.

Remove from the oven to cool completely — the slices will crisp up as they cool. The crisps will stay fresh in an airtight container for up to 2 weeks.

Makes lots!

*Supercharged tip If you’re ever buying commercially prepared vegie crisps, check the packet for added flours such as corn and potato, along with artificial colourings and flavourings.

Happy Halloween!

Golden Gut Pumpkin and Nut Loaf


I love bread. I always have and no doubt, I always will. I’m not sure if it’s the simplicity of it, the texture or the taste; I just love bread. 

I love how versatile bread can be too – smashed avo? Nut butter? Dipped in a whole load of hummus? The options are endless… and that’s just the toppings.

However, I, like many others, tend to avoid a lot of highly processed loaves so sadly, my love for bread has had to take a back seat. I think in general, many of us have become scared of beautiful baked goods. We’ve become scared of carbs and we’ve totally demonised them. We’ve been taught that we need to live a bread-free life in order to be healthy.

This, my friends, is pure baloney.

We don’t need to deprive ourselves simply because we want to live a healthier lifestyle. You’re not a ticking time bomb if you’re eating bread; you’re a normal human being!

I want to show you a way that you can enjoy bread and make it your friend again. If we could all enjoy bread again, we’d have a much friendlier and happier world... (Take note, If I ever get elected for president, this will definitely be in my election speech).

This is where my Golden Gut Pumpkin and Nut Loaf comes in. It's a recipe that you and your tummy will salivate over. 

I know what you're probably thinking... people who make their own bread have too much time on their hands and are the ultimate hippies. I mean, how do people spend hours cooking bread? Don't they have things to do?

I had these thoughts too until I started out for myself.  I've made bread-making easy. Don't believe me? Check out my hearty Chia and Flaxseed Loaf, my scrumptious Spinach Loaf and my delicious Coconut Banana Bread.

My goal in recipe creation has always been to create simple and delicious recipes that will make people fall in loaf with food again (see what I did there?!). This recipe in particular, will undoubtedly make you fall head over heels in love with food. I just know that every single person will fall in love with it. This is the best loaf I’ve ever made and I’m not loafing around here.

This bread contains pumpkin which is a great source of antioxidants and omega-3 rich fatty acids, meaning it’s an anti-inflammatory bread recipe! Does anyone else find this cool? 
Okay… just me.

I’ve also used buckwheat flour because it’s wonderfully nutty, gluten-free, low GI and high in amino acids, including tryptophan which increases serotonin – our happy hormone! Of course we're going to be happy if we're enjoying bread! It’s also high in fibre and many minerals.

Naturally, no golden recipe can be completed without my Golden Gut Blend. This versatile and delicious blend is the perfect way to give you, your taste buds and your gut some love! It's a raw whole-food blend that's rich in iron, many other minerals and a whole heap of anti-inflammatory properties. It's vegan, sugar-free, gluten-free, paleo, sugar-free, dairy-free and down right delicious.

This bread can be enjoyed with my Bohemian Baked Vegetable Bowl for lunch, my Anti-Inflammatory Spring Pea Soup for dinner, my Sardine Mash Pot for a snack or just on its own.

It's absolutely delicious. It’s perfect for all my friends with gut issues, and even the ones without. Bread-making doesn’t need to be complicated or take hours. It just needs to be made with love... or should I say loaf? 

Golden Gut Pumpkin and Nut Loaf

Ingredients:

  • 3 eggs
  • 100 gms butter or use ½ cup olive oil
  • 1/3 cup raw honey (or sweetener of choice)
  • 2 TBS flaxseed meal
  • 2 cups almond meal
  • 60 gms buckwheat flour
  • 2 TBS Golden Gut Blend
  • Pinch sea salt
  • 1 tsp vanilla essence
  • 1 TBS lemon juice
  • 1 tsp bicarb of soda
  • 100 gms chopped walnuts, sunflower seeds and pumpkin seeds plus extra for topping
  • 200 gms pumpkin (steamed and mashed well)

Method:

  • Preheat oven to 160 Celsius
  • Place eggs, butter, honey, flax, almond and buckwheat flour into blender and blend for a few seconds.
  • Now add golden gut blend, salt, vanilla essence, lemon juice and bicarb of soda and blend again slowly until mixture resembles a smooth consistency.
  • Using a spatula remove the mixture from the blender into a medium sized bowl.
  • Add nuts and seeds and mashed pumpkin, stir carefully then let the mixture rest for 10 minutes.
  • Meanwhile grease a loaf tin and spoon in batter smoothing it over to fill in any gaps.
  • Bake in the oven for 55 to 60 mins until cooked and a skewer comes out clean.
  • 15 minutes before ready, top with extra seeds if using.
  • Remove from the oven and place on a wire rack to cool.
  • Can be stored in the fridge then sliced when need.
  • It’s also nice toasted or warmed in the oven.

Bohemian Baked Vegetable Bowl


If you’re a keen foodie who's always riding with the food trends, there’s no doubt you’ve already jumped on the Buddha bowl bandwagon.

These flawless bowls are bouncing with all the veggies, perfectly-packed protein and avocado that's diced up a little too neatly (Seriously, HOW do they do it?!). 

Here at Supercharged HQ, we're not into the neat and the pretty - the flat-lays of life. We love the messy, the real and the raw (or baked in this case). That's what life is after all. There's beauty in the irregularity and that's why my Bohemian Baked Veg Bowl, brewed in the hinterland of Byron Bay is a forever recipe.

Have you heard of the Bohemian Baked Veg Bowl ever?

Probably not because it's a Supercharged special!  Until someone decides to permanently borrow it of course. (Blogger jokes ;))

The Bohemian Baked Veg Bowl is all about getting real and letting out your true colours. Finding your loosest pair of harem pants, letting down your flowy hair (or at least pretending to) and getting the groovy music going, man. I’m starting a revolution and inviting you to get amongst it, baby!

Viva le bowlolution!

My Bohemian Baked Veg Bowl is also full of nutrients to tell you the truth. It’s truly a melting pot of flavours where everything is welcome and loved, in all it's mess and glory!  

This bowl is aesthetically pleasing (perfect for the keen instagrammer), versatile and well… delicious. Plus, it’s super simple to make and not very time consuming either. Essentially, it’s a bowl with all the good stuff – lots of veggies, greens and seeds. Oh, and let’s not forget a creamy tahini dressing that’s almost too good to be true. *Wipes drool from side of mouth*.

The best part about my bohemian veg bowl is that it’s fool-proof! Yep, almost anyone who knows how to work an oven and shake ingredients in a jar can make this one. Plus, you probably have everything lying in your fridge and store cupboard anyway.

I know you're just as excited as I am by this discovery so let's dive straight to it!

(more…)

Anti-inflammatory spring pea soup

Inflammation.

What does the word even mean?

We’ve all heard the term inflammation before – whether it’s a stiff joint, achy back, fever or stomach issue, many of us at some point in our lives have experienced it too. Mild inflammation is normal and can be good, showing that your body’s natural defences are working properly. 

For example, let's say you're walking or doing some kind of activity and you fall over, hurt your knee and it starts to swell, that's inflammation in action! Basically, what's happening is your body senses the pain, rushes blood to the site and antibodies are produced which causes swelling to occur. Inflammation here is part of the healing process and it's something we require. 

However, when the body starts to overreact to causes of harm, inflammation can be an issue. Inflammation can have a much bigger impact on our bodies than we realise. It has the potential to spread throughout the body, spiral out of control and cause a whole list of health conditions like arthritis, IBS and more!

Houston, we have a problem. 

More often than not, in cases of inflammation, doctors prescribe anti-inflammatory medication which when taken long-term can have unwanted side effects such as gastrointestinal issues, ulceration and liver or kidney problems. In typical Supercharged Food fashion, one way to alleviate inflammation is by looking at what's on your plate. Taking a more natural approach to reducing inflammation through diet can play a HUGE role in reducing inflammation in the body.

Today I'm sharing some of my key ingredients for reducing inflammation;

Let's start with fibre. By eating lots of fibre-rich fruits, like fruit, vegetables and well prepared whole grains; we can help to reduce inflammation. The aim is to eat about 25 grams of fibre per day.

Some of my favourite vegetables high in anti-inflammatory properties include onion, garlic, peas, cauliflower and Brussels sprouts. However, these foods can cause bloating and flatulence in some people so test out small amounts before going full steam ahead.

An easy way to enjoy lots of anti-inflammatory veggies is to sneak them into a hearty soup. Try my  Oven-Baked Veg and Garlic Soup or you might like to the gorgeous Anti-inflammatory spring pea soup down below.

Spice it up! There are so many anti-inflammatory herbs and spices you can use in your everyday cooking to reduce inflammation. Turmeric and Ginger are great. Ginger contains anti-inflammatory and anti-bacterial compounds, which block inflammation-producing genes. Whilst the golden hued-spice that’s taken the health world by storm doesn’t need much of an introduction. Turmeric shuts down inflammation in the body and can help prevent liver disease and take care of joint problems.  If you’re in need of these two spices in your life, why not make my Golden Gut Oatmeal Cookies or Turmeric Fudge? Both of these magical spices can be found in a delicious and ready-to-go form in my Golden Gut Blend.

If you're looking at lowering inflammation levels, be sure to cut down on refined sugar, processed foods and trans fat as much as you can. These all increase inflammation in the body. When you’re looking to cut out trans fats, look for their secret code word -  hydrogenated!  Hydrogenated is commercial talk for trans fats. Producers sneak it into vegetable oils, cookies and some margarines, and they can be cleverly disguised. Trans fats can cause toxicity, increase blood pressure and of course, increase inflammation in the body.

Never know what oil to buy at the shops? Do you sometimes want to omit it altogether? The truth is, our bodies NEED fat to function properly, so it’s important to choose fats with benefits. Extra virgin olive oil and extra-virgin coconut oil contain anti-inflammatory properties and a good option for everything – from stir fries, baking vegetables or salad dressings, they have multiple uses and add a delicious taste to everything.

My next suggestion is to become acquainted with Omega-3 fatty foods. I'm talking walnuts, chia seeds and fish such as salmon. Chia seeds are more than fancy little superfood seeds that make delicious puddings (although, that’s a pretty good function on it’s own for breakfast on rush hour mornings!). Chia seeds help to reduce spikes in blood sugar which decreases bodily inflammation. Delicious recipe to try is my Chia and Berry Overnight Breakfast Jar.

If you're a fan of fish and looking for a delicious oceanic dinner, salmon is absolutely brimming with Omega-3's! My Smoked Salmon Living Lentil Bowl will have you swearing by omega-3's everyday. 

While inflammation can cause a huge impact on the body, we don’t necessarily need to seek out pharmaceutical remedies all the time, and natural remedies are available in the kitchen. By monitoring the food you eat and adjusting what you eat accordingly, you can be assured that you’ll be helping to reduce inflammation in your body with every mouthful of these key ingredients.

To get you started on your anti-inflammatory way, I’m sharing my Spring Pea Soup. Peas contain dietary fibre and antioxidants so they reduce inflammation AND encourage healthy gut bacteria. They’re also low in calories but high in protein, antioxidants and micronutrients. 

Pass the Peas, Please!

Anti-inflammatory spring pea soup

Serves 4-6

Ingredients:

  • 2 tablespoons extra virgin coconut oil or ghee
  • 1 onion, chopped
  • 1 litre vegetable stock (preferably home-made)
  • 700 g peas (fresh or frozen)
  • 1 tablespoon lemon juice
  • handful of mint, chopped, plus extra leaves to serve
  • handful of flat-leaf parsley, chopped, plus extra leaves to serve
  • ½ teaspoon ground cumin
  • pinch of freshly grated nutmeg
  • 2 teaspoons Celtic sea salt
  • ½ teaspoon freshly cracked black pepper
  • sunflower seeds, toasted in a dry frying pan, to serve

Method:

  • Heat the coconut oil in a large saucepan over low heat. Add the onion and cook for 5 minutes or until softened.
  • Add the stock, increase the heat to medium and bring to the boil.
  • Add the peas and cook for 3-5 minutes or until tender (frozen peas need half that cooking time).
  • Add the lemon juice, herbs, spices, salt and pepper, and stir to combine.
  • Remove from the heat, allow to cool slightly, then purée to your preferred consistency in a blender or food processor.
  • Serve sprinkled with sunflower seeds and topped with extra mint and parsley leaves.

Enjoy this beautiful spring soup and let me know if you love it as much as I do in the comments section below.

Three Allergy-Friendly Blender Recipes for Spring

 

Blue Rust Images

If you're in Australia, you'll know that winter's finally out of here and we're gearing up for everyone's favourite season - summer!  It's time to start prepping for beach days, clearing away the cobwebs from your bathing suits and readying those blenders up for smoothie sipping.

But, even though winter's out, have you noticed that the tissues and sniffles are here to stay?

With the change of season comes great sniffle-sponsibility. Allergy season has hit us big time this year so, it's time to up your immunity. Don't worry, I'll be right here with you!

I've created three perfect recipes to help you move into the light and sunny days of summer, sniffle-free. These three allergy-friendly blender recipes will boost your immune system and keep the teary eyes at bay.  The best part about these recipes is that you can make them your own. If you don’t like dairy, you can swap it out for an alternative milk like almond or coconut, if you’re not nuts about nuts, you can give seeds a go instead.

Because of our increasing dietary needs and desires, the way we’re cooking and shopping is constantly evolving. I recently held a yoga and smoothie bowl making event at Sprout Market, an online store that gives you the ability to shop for groceries in the comfort of your own home (or the work office… ssssshhhh!). They have a whole list of categories to choose from to make shopping that much easier. Hellooo online shopping!  By the way, you don't need to be a member to shop with these guys as non-members are now able to shop as well. If you're hesitant about committing to a membership or simply looking to place a one-off purchase, simply select the regular price option at the checkout page and pay the recommended retail price. For existing members, you'll continue to pay the wholesale price. 

The event was so much fun and I enjoyed a morning doing all three of my favourite things… *Insert Julie Andrews frolicking through flowers over a mountain here*

To kick things off I taught a Hatha-style yoga practice, followed by a deeply calming meditation. I love yoga because it’s the ultimate way to connect your mind, body and spirit. Doing yoga can also help decrease stress levels and increase our chances of a better night's sleep, helping us fight off allergies and those downward dogs keep our immunity up up up!

I then demonstrated my latest, and arguably, one of my most delicious smoothie bowl recipes ever. Everyone who joined me at the event will know how good this bowl tasted and now, you can too! I’m sharing the recipe down below so you can pretend you were right there with me, blending up our bowls together.

First, let’s start off with some frozen mixed berries. Berries are high in antioxidants, low in sugar and they taste delicious. They also help to boost energy. Berries are high in vitamin C so they're just like best friends when it comes to immunity! We couldn’t have a nerdy-nutritionist smoothie bowl without sneaking in some greens – so let’s throw in some spinach. Spinach is a vital component of the smoothie bowl, not so much for its taste (you can’t actually taste it!) but for its nutrient value! Spinach is a great source of plant-based iron and can help gut health. If you don’t like spinach, you can swap it out for another one of your green favourites – I’m going crazy for rocket at the moment.

Staring lovingly at breakfast. As you do.

Speaking of all things green, avocado, the delicious fruit (yes, fruit!), adds a perfect creaminess to a good textured smoothie bowl. Avocado provides a healthy source of fats to help absorption of vitamins and nutrients. Speaking of vitamins and minerals, avocados contain nearly all twenty essential nutrients! And last but not least, just remember, nothing gets likes on Instagram more than the mighty avocado 😉

Bowls at the ready!

To top it all off, add some coconut water or coconut milk to the recipe to keep you refreshed and hydrated all day long.

If we’re going to be real, much like icing is the best part about cake, toppings are the best part about smoothie bowls! At the event, we went totally cafeteria style with the toppings – so pick what you want and take what you feel.

I added some fresh blueberries and strawberries to add some colour.  Berries are also high in antioxidants which means they help protect our cells from damage and, prevent those constant allergy sneezes. 

I also made sure to include flaxseeds to this master bowl. Flaxseeds, also known as linseeds, are full of Omega-3 fatty acids that help us avoid brain fog, produce energy and strengthen our immune system. They’re also high in fibre to help regulate our bowel movements (sorry for the TMI) and can even help balance hormones, beautify our skin, promote weight loss and reduce sugar cravings.

An underrated but delicious nut, pistachios make for a great smoothie-bowl topper. Not only do pistachios add a satisfying crunch to our smoothie bowl, they also deliver an extra protein boost.  Strong immunity comes from having a well-balanced diet that contains proper amount of nutrients, especially protein.  Pistachios are full of high-quality protein and B vitamins to give us an extra energy boost in allergy season. 

Another superstar topping is tasty granola. Make sure you’re not buying granola that's just a box full of processed ingredients, artificial sweeteners and sugars. Instead, opt for a home-made granola made with ingredients like grains, nuts, Buckinis and yummy spices.

For a little treat, add some dried mango to your bowl. While this tantalizing treat juicy and sweet, it provides a wonderful source of vitamin A to help regulate metabolism.

Berry and Avocado Smoothie Bowl

Serves 2

Ingredients:

Smoothie:

  • 2 cups frozen mixed berries
  • 1 cup chopped spinach (can use frozen)
  • 1 firm ripe avocado, peeled and pitted
  • 1 TBS Love Your Gut powder
  • 1 ½ cups coconut water or coconut milk
  • 6 drops liquid stevia or sweetener of choice (optional)

Topping Suggestions:

  • Handful of blueberries
  • Handful of raspberries
  • 2 tbsp flaxseeds
  • 2 tbsp granola
  • 3 pieces dried mango 

Method:

Add all smoothie ingredients to a blender and blend until creamy and smooth

Divide into 2 bowls

Top with desired toppings

Golden Gut-time Soft Serve

Say goodbye to boring old vanilla ice cream and get ready for my golden take on the creamy dessert. My Golden Gut-time Soft Serve will have you breezing through summer and spring without a care in the world. Goodbye Kleenex!

So, what makes this dessert so nice?  The ingredients!  This soft serve contains only REAL ingredients. It’s rich in a plethora of vitamins and minerals to boost your energy, keep your skin glowing and your tummy happy. It's perfect for any and all dietary requirements too. It doesn’t take hours to churn or require copious amounts of sugar either. I guess you could say it’s soft serve supercharged style.

The best part about making soft serve is that it’s so easy to make - all you need is a blender, a few minutes, some delicious ingredients and you’re good to go!

People who say to not eat food that comes in a package had clearly never seen a banana! Bananas have proven to help maintain blood pressure, stop runny noses and look after our heart health because of their high levels of potassium. They also contain fibre that help speed up our digestion and keep you well-regulated. Bananas are a great pre-workout snack because they help reduce muscle cramps before training. Freezing them makes them the perfect base for our soft serve, providing the perfect amount of creaminess and sweetness.

Of course, the essential component of this recipe – the one that takes it from silver to gold - is my Golden Gut Blend. Golden Gut Blend is a raw whole food blend that does all the hard work for you. It can improve nutrient absorption, regulate metabolism and is full of anti-inflammatory and anti-bacterial properties to fight off any allergy that comes your way. Just think of it as your magical golden fairy dust. You can read more about it and how to use it in your recipes here.

What's next? Ahhh... maca powder! Maca powder can help balance hormones and increase energy. It's a great mood-lifter and can make you feel more awake and energised. The best part about maca? Its taste. Maca adds a caramel and honeycomb taste so it's the perfect addition to this Golden Gut-time Soft Serve. 

You can't have ice cream without a topping... or five. Activated Buckwheat, also known as buckinis, are your Low GI, gluten-free and dairy-free answer to ice cream toppings. Buckwheat is rich in protein and many minerals such as zinc, iron, copper, manganese and B vitamins and lots of heart-healthy fibre.

Supercharged tip: peel the bananas before you freeze them for ultimate soft serve making ease.

Golden Gut-Time Soft Serve

Serves 1-2

Ingredients:

Method:

Blend until desired consistency adding extra coconut milk if required.

Sprinkle with buckinis

Coconut Vanilla Bean Matcha Chiller

Swipe right and find your greatest matcha yet with my Coconut Vanilla Bean Matcha Chiller.

There's nothing I love more than starting my day by sipping on a nutritious matcha chiller. Matcha is popping up at every health store and café and I sure know why! Not only because of the earthy and wholesome taste but because of all the health benefits it provides.

Matcha teas didn’t start off as the funky health drink that we all know and love today. Matcha originates from Japan where it’s drunk as part of a religious tea ceremony. I don’t know about you, but any ceremony which has tea in it is one I want to be a part of 😉

On a nutritional level, matcha is equal to about ten cups of regular green tea. It’s packed full of antioxidants, making it protective against anything from nasty colds to heart disease. It's even great for ageing gracefully (woo-hoo!). Not to mention, matcha can boost metabolism and even lower blood sugar, preventing insulin spikes. This makes matcha amazing in slowing down the development of type 1 diabetes and can help to regulate glucose levels in diabetics.

The thing I love about my matcha chiller is that it provides the lovely ritual of an iced coffee without the not-so-lovely coffee and sugar side-effects. While matcha provides a great boost of energy because of its caffeine content, it contains a specific amino acid which helps calm the mind and avoid those coffee jitters. Say hello to antioxidant-rich, wrinkle-free smiling faces.

I’ve combined the goodness of matcha with a hint of vanilla powder, for the ultimate concoction. Vanilla powder is also rich in many nutrients and minerals and gives our latte a velvety vanilla taste and total immune-boosting power. 

This chiller is silky smooth and just sweet enough to satisfy all your matcha cravings!

Coconut Vanilla Bean Matcha Chiller

Serves 2

Ingredients:

Method:

Place all the ingredients in the blender

Blend until frothy

Pour into two coffee cups and enjoy

Let me know what you think of these three easy allergy friendly blender recipes in the comments section below.

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