When Kiwi sisters Julia and Libby Matthews started their healthy-food blog, Julia & Libby , in 2012, ‘kale’ and ‘quinoa’ were unknown words. Now these two wholefood gurus are household names, run their popular health blog, have a bestselling cookbook out, and a new book, Nourished . To celebrate, we have three copies of Nourished to giveaway and two yummy recipes to make at home: A Matcha Vanilla Icecream on this page and a creamy Strawberry Cheesecake on the next.
Matcha is a fine bright-green powder made from special ground, green tea leaves. It is popular in Japan, and is commonly used to make matcha tea, but we have included it in this recipe to give a beautiful colour and taste, with the added health benefits including being an antioxidant. Matcha combined with vanilla and cashew makes a sweet, creamy and refreshing Japanese-fusion ice cream.
Dietary: gluten- and dairy-free, vegan | Soak time: 30 minutes | Prep time: 5 minutes | Freeze time: 3 hours | Serves: 4
- 1 cup cashews
- 400ml coconut cream
- 4 Tbsp coconut oil
- 3 Tbsp maple syrup
- 1 Tbsp matcha powder
- 3 tsp vanilla extract
- a pinch of sea salt
1. Soak the cashews in warm water for 30 minutes.
2. Drain and rinse.
3. Line a loaf tin with baking paper.
4. Blend all of the ingredients together in a food processor, until smooth.
5. Pour into the loaf tin, and place in the freezer.
6. After one hour, remove the ice cream from the freezer, stir it, and place back in the freezer.
7. Keep in freezer for a further 2 hours before serving.
8. Scoop, and serve in a bowl.
9. Store in the freezer in an airtight container or in a covered loaf tin, where it will keep for up to two weeks. When ready to serve again, take out of the freezer for 15 minutes before scooping.
Recipe: Julia and Libby
You can find these recipes and many more in their new book, Nourished. We have three copies to give away to our lucky readers. Click here to enter.