Category: Drinks

After our adventures in Honee Cashew Butter making my husband Brian suddenly got a gleam in his eye. It was his “I’ve thought of some really delicious food idea” gleam. And so, the melted ice cream smoothie was born. No dairy, no problems.


  1. Add the banana, avocado, nut butter and ice to the blender jug. Top with the chocolate milk.
  2. Blend on high until smooth and creamy. Serve immediately.

Note: I haven’t been sponsored by Silk I just think their nut milks are awesome!

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The kind folks over at Teapigs sent me over a bunch of their Every Day Brew tea and a lovely mug to drink it out of!

They are encouraging people to switch out their nasty dusty filled tea bags for their silky tea temples filled with proper tea leaves! The tea is a blend of black tea from Assam, Ceylon and Rwanda.  Teapigs describe the blend as a “balanced, zesty, malty alliance” and the “most perfect cup of tea”.

I’ve been drinking it for a few days now instead of my usual bags and I have to agree. We normally drink store bought Assam in the house – this blend has a much deeper and stronger flavour. For those of you with a passion for the environment, Every Day Brew is also rain forest alliance certified.

However, this is a recipe blog first and foremost so over the next few blog posts I will be sharing some recipes using the Every Day Brew.

First up is a simple tea latte! I’m very sensitive to caffeine in coffee so rarely drink it..this is a treat for us caffeine sensitive people!


For the latte

  • 230ml/7.7 fl oz  unsweetened almond milk
  • 1 tsp maple syrup (optional)
  • 2 Every Day Brew tea bags
  • Aerolatte whisk/blender
  • Cacao to top

  1. In a saucepan add the almond milk and two tea bags. Make sure the paper tags hang over the side and not in the milk. Heat on medium until the milk starts to boil.
  2. Remove from the heat, add in the optional maple syrup, stir and leave to steep for around 5 minutes.
  3. Once the tea is steeped discard the tea bags, then either using a small hand held whisk (I used an Aerolatte whisk) or a blender, whisk or blend the latte until a foam forms on top.
  4. Pour the latte into your favourite mug and top with a little sprinkling of cacao.



(This tea was sent to me by Teapigs – however all my opinions are my own and I think they rule!)



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Sometimes you want to eat your smoothie and not drink it! This is a great way of getting in the greens without actually having to eat them!

This recipe makes approximately 2 smoothie bowls depending on your size of bowl!


  • 2 medium oranges, peeled, pith removed
  • 1 banana, peeled
  • 1/2 cup frozen berries of your choice (mine included redcurrants. raspberries, blackberries and blackcurrants)
  • 1 cup spinach, torn into smaller pieces
  • 1 tsp baobab powder (optional)
  • 1 tsp maca powder (optional)
  • 16oz/450ml nut milk of your choice (I used soy)
  • 1 scoop vegan protein powder of your choice (I use Sunwarrior warrior blend in vanilla)
  • Optional toppings: desiccated coconut, granola, cocoa nibs, pumpkin seeds, fresh fruit etc.

Everyone stands on their chair to take photos of their blender contents, right?

  1. Add the peeled fruit to the blender. Then add the frozen berries, maca, baobab and protein powder. Top with the spinach. Pour over the soy milk. Blend on high until smooth.
  2. Pour into a bowl and garnish with your favourite toppings. Grab a spoon and enjoy!
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Carrying on from my blueberry extravaganza (thanks 3lbs of blueberries) I have a juice for you! Antioxidants abound! I’m also going to show you how to make juice without a juicer. If you’re like me, you definitely don’t have enough space on the counter for another gadget and honestly who has the energy to lug it out of the cupboard every day?

I’m aware that this time of year everyone is feeling a little under the weather so I’ve packed as much vitamins into this juice as possible – vitamin B1, vitamin C, vitamin A, vitamin K, manganese, potassium and antioxidants!

All you need to make juicerless juice is a blender and a nut milk bag.


  • 1 cup of blueberries
  • 2 clementines, peeled
  • 1 apple, cored and cut into chunks
  • A handful of green grapes
  • Squeeze of lemon juice
  • Nut milk bag

  1. Rinse your blueberries and apple and peel the clementine. Core and chop the apple.
  2. Add all the fruit to the blender and squeeze in the lemon.
  3. Run the blender on high until all the fruit is combined. It will probably look like a thin speckley smoothie.
  4. Get a fairly big bowl, and line it with your nut milk bag. Pour in the juice mixture.
  5. Squeeze the liquid out into the bowl until only the pulp is left in the bag.
  6. Pour the now pulp-free juice into a glass and enjoy!

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The other day I was thinking about nut milk and about how I always use raw nuts. That got me thinking, what would it taste like if I roasted and then soaked them?

I’m pretty happy with the results! Roasting the almonds gives the milk a deeper flavour which enhances the taste. The milk without the other ingredients added in is brown in colour but don’t let that put you off!

Because it’s the holidays I had to make this a chocolate milk recipe! There’s something undeniably comforting about chocolate milk so this is a little pre-holiday treat to keep you sweet!


  • 2 cups raw almonds (roasted and soaked 8hrs-overnight)
  • 3-4 cups water
  • 1 tsp vanilla extract
  • 2 tbsp cocoa powder
  • 2-3 tbsp pure maple syrup (depending on how sweet you like it)
  • Pinch of salt

Optional variations:
Sub the 1 tsp of vanilla with peppermint extract for chocolate peppermint milk. Sub 1 tsp of vanilla for 1 tsp of espresso powder or coffee extract for mocha milk. Add in 1 tsp cinnamon, 1/4 tsp sweet paprika for a Mexican style chocolate milk.

  1. Preheat the oven to 350f/180c. Pour the almonds onto a baking tray.
  2. Roast the almonds for 10-15 minutes, turning them occasionally until they are nicely browned and fragrant. Be sure to watch them carefully as they can colour quickly.
  3. Remove the tray from the oven and allow the almonds to cool for about 10 minutes or until cool enough to handle.
  4. Pour into a container, cover with water and add a pinch of salt.
  5. Set aside. Soak the almonds for at least 8 hours or preferably over night.
  6. After soaking, rinse the almonds throughly and add to the blender with the water.
  7. Blend on high until smooth.
  8. Drain the almond water mixture through a nut milk bag into a large bowl, making sure to give it a good squeeze.
  9. Rinse out your blender jug and then return the almond milk to the jug, add in the vanilla, cocoa, maple syrup and pinch of salt.
  10. Blend on high until combined. Bottle and chill until ready to be used.

My nut milks generally last 1-2 days in the fridge if I haven’t drunk them by then!

Sarah xxx

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Finally had some time and motivation to blog some kind of recipe. Whilst I was in the US I had some cashew milk and remembered why I liked it so much. I have about 3kg of cashews stashed in the house  so I decided to make some!


  • 1 cup of raw cashews, soaked in warm water with a pinch of salt for at least 8 hours, preferably overnight
  • 2 cups water
  • 1 tbsp maple syrup (I used grade A)
  • 1 tsp vanilla bean paste or extract
  • 1/2 tsp cinnamon
  • 1/4 tsp grated nutmeg
  • Nut milk bag

  1. Start by rinsing your soaked cashews, give them a good proper rinse. You’re rinsing off all the stuff that would give you a bad stomach so do it properly!
  2. Add cashews and water to the blender and blend on high for 1 minute or until smooth.
  3. Get a big bowl or jug, line it with your nut milk bag and pour in your blended cashew water mixture.
  4. Slowly start to squeeze out the liquid. Keep squeezing until there is nothing left. You will be left with some squishy looking nut pulp – you can keep this to use in other smoothies or granola!
  5. Give your blender a quick rinse and pour the cashew milk back in.
  6. Add the vanilla, cinnamon, nutmeg and maple syrup and blend until combined.
  7. Test it to see if it’s sweet enough, if not add more syrup.
  8. Bottle and leave in the fridge to chill.


(In my experience the milk generally lasts 1-2 days before it starts to go bad)


Sarah xxx

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The awesome team over at Teapigs sent us new goodies!

They just released a new line of matcha blended drinks which you can see here. They come in grapefruit, apple and elderflower flavours and each contain one serving of matcha and no added sugar!  If you’re thinking about getting into drinking matcha but are unsure of what to mix itwith this would be a great beginner product to try.

My immediate thought was: MATCHA GREEN SMOOTHIE!


  • 1 carton of Teapigs Matcha Super Power Green tea drink in apple or 330ml/11.1fl oz of apple juice + 1/4 tsp of matcha powder
  • 1 banana, cut into chunks and frozen
  • 1 quarter of avocado, peeled
  • 2 kiwis, peeled and cut into chunks
  • 1 apple, cored and cut into chunks
  • 1 handful of spinach
  • Optional: 1 scoop of your favourite plant-based protein powder (I used Vega’s Vega One in vanilla chai flavour)

  1. Add everything to your blender and blend on high until smooth!
  2. Pour into a glass and enjoy – don’t forget to chew 🙂

Sarah xxx

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I am 100% a breakfast person. If I don’t get my breakfast I am a horrible person.

That being said, I made the decision last week to give up eating bread for breakfast, that bagel every day was getting a little excessive. So now my breakfast is one smoothie! Lately it’s been a green smoothie cobbled together with a bunch of random fruits.

However, this wasn’t really cutting the mustard. My job is fairly active (i.e no sitting down) so I normally get hungry again around 10-11 after my 6:40am breakfast. Cue the snacking. Not so great.

Then two things happened:

The Rebel Kitchen crew blew up all over my Instagram. Anyone who sells a Chai coconut mylk is gonna be my friend for life.

 I found Kathy Patalsky’s post on vegan protein powders for smoothies.

After reading the natural choice for me I was the Vega One powder, I wanted to sample before I committed so I found some cheap packets of the chocolate flavour online.

Vega can boast an impressive set of credentials:

15g of protein (that’s the same as 2.7 eggs!), 6g fibre, 1 billion probiotics, 3 servings of vegetables, 1.5g of omega-3, antioxidants equivalent to 2.7 cups of blueberries and 50% of your RDI of vitamins and minerals.

It’s sweetened with stevia so it doesn’t give you that nasty sugar crash that refined sugar can.

When I was drinking this shake this morning I said to my fiance – this tastes like it’s bad for me. I’m really happy to say it isn’t!


  • Rebel Kitchen’s Chocolate Orange Mylk (200ml) or 200ml of chocolate soy or almond milk + 2tbsps orange juice
  • 1 packet of Vega One Chocolate powder
  • 1 Frozen banana
  • Toppings (optional): cacao nibs, orange slices, walnuts etc.



  1. Blend all ingredients on high.
  2. Pour into a glass and top with cacao nibs.
  3. DON’T FORGET TO CHEW YOUR SMOOTHIE – this helps get your body ready for digestion and means a happy healthier tum!


Sarah xxx

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Summer is here! I hope anyway. I made this shake (I’m calling it a shake because it was so thick I had to eat a lot of it with a spoon) and I had to share it with you!


  • 1 banana, cut into chunks and frozen
  • 280g/10z of mango cut into chunks
  • 1 tbsp maca powder
  • 1/2 cup/4 fl oz  unsweetened nut milk

  1. Put all your ingredients into a blender and blend on high or use the smoothie setting.
  2. Pour into a glass and enjoy!

Sarah xxx

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Secretly I’m a bit of a health addict. I like my morning runs, kettlebells and spin sessions.
I fully stand by eating healthy improves your exercise positivity, so here’s a really good get up I make time for at weekends!

I don’t have a fancy juicer, just a freebie smoothie make I got free thousands of years ago when signing up to the gym. You can get them for a basics tenner, and I find it really useful!

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  • 1 orange
  • Half a grapefruit
  • Squeeze of lime
  • Squeeze of lemon
  • Small chunk of ginger, grated
  • 2 small handfuls of spinach
  • Cup of water

1. Squeeze the juice from the orange, half grapefruit and add the lemon and lime juice into the smoothie maker
2. Grate the ginger and add the spinach into the maker also. Put water in to dilute to taste
3. Put lid on, blitz for about a minute or so
4. Strain out the juice to get rid of any lumps, done!

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With a bit of sunflower rye bread and dairy free spread, gooood morning.

Becky xxx

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