Category: Products.

So this post is a little late – sorry especially to Kim who has been asking for it!

Anyway, onto the juicy stuff. These are some things that I enjoyed in April.

Products.

This peanut butter fudge sorbetto from Talenti. This ice cream blew up all over social media this month and I was dying to try it. I found it on sale at one of our local stores so I grabbed two pints. This stuff is CRAZY. It’s basically just frozen peanut butter – so good. It’s really rich so the 2 pints have lasted me the entire month.

Another ice cream I’ve been enjoying is the Ben & Jerry’s non-dairy varieties. So far I’ve tried the Chocolate Fudge Brownie and the PB Cookies n’ Cream. I normally don’t like almond milk based ice creams very much (my favourite is cashew) but these taste super good. I can remember eating the original dairy Phish food flavour so I’m hoping we get something like that one day!

The sweet creme coconut milk plant-based creamer from Coffee Mate. I’ve been adding this to my morning drink on the daily and haven’t needed any sweetener. It’s super smooth and delicious and you can’t taste the coconut. Unfortunately it splits in my coffee – which I don’t mind but it doesn’t look very nice at all.

I found this Just Cookie dough at Target and grabbed the last jar. We ended up eating it raw as dessert every night but I think it would make a really great bunch of cookies. Unfortunately Hampton Creek has come under some fire recently for their decision to include dairy in one of their new Just Cookie flavours – a white chocolate macadamia.

The Dark Chocolate Coconut Almond milk yogurt from Silk. I’m a huge fan of Silk’s soy yogurts – especially the vanilla but this new flavour in their almond milk yogurt is SO DAMN GOOD. It legit tastes like a pudding. Happily all Silk yogurts are now certified vegan.

I’ve been using these Pacifica Purify Coconut Water Cleansing Wipes for the last month or so on my face every night. They smell really good and my skin has been looking fresh and bright! These wipes are vegan and cruelty-free.

I recently ran out of the giant coconut shampoo I bought with me from the UK so I decided to try Maui Moisture Smooth & Repair + Vanilla Bean Shampoo as I’ve been having some issues with my hair being frizzy. This smells incredible and there’s no sulfates, parabens etc. It’s vegan and cruelty-free!

Blog posts & Recipes. 

Brian owns an Anova sous vide so we’ve been using it a lot to make these Sous Vide Glazed Carrots from Serious Eats. We’ve also been making packs of potatoes with vegan butter, dill and some seasoning as well as packs of parsnips. They come out perfectly cooked with a little bite and they keep for a week in the fridge. We’ve been making four or five packs at once and keeping them on hand for quick dinners.

This Strawberry coconut cream pie from Golubka Kitchen looks dreamy!!

5 Ingredient Creamy Kale Pasta Bowls from Pinch of Yum. This looks like a delicious, quick week night dinner.

 The Nut Pulp Granola from ‘The Greenhouse Cookbook’. I’m always disappointed when I make my own nut milk and end up having to throw away the pulp because I can’t think of anything to do with it. This granola looks like a really great way to use it up!

Videos, Books, Music & TV Shows.

 We recently got back into watching The 100 after a big break but are now completely caught up and now we’ve started on Star Trek Voyager.

I’ve been reading  Adaptogens: Herbs for Strength, Stamina, and Stress Relief by David Winston this month. The book goes over all the known adaptogens and their uses as well as other medicinal herbs. It’s an interesting read for someone curious about the use of plants as medicine.

We’ve also been cooking from The Superfun Times Vegan Holiday Cookbook: Entertaining for Absolutely Every Occasion by Isa Chandra Moskowitz this month! Vegan recipes for every holiday you can think of. No excuses!

One of my all time favourite Youtube channels is Mosogourmet – a Japanese cooking show. They make all kinds of crazy desserts!

That’s all I have for this month. Watch this space later for my May favourites!

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I’m starting a new series of posts here on the blog to share some things I’ve been enjoying recently. I’m hoping to do these once a month. Some of it will be food related but I’m hoping to share something other things I enjoy like music, articles etc. I hope you’ll enjoy!

Products

Sabatino Tartufi Truffle & Salt
We ordered this truffle salt off Amazon recently and whooo, this stuff is GOOD. You only need the tiniest pinch on top of your food to get the full truffle flavour. We keep it double bagged in the freezer – which helps it keep fresher longer and stops everything else in the house smelling like truffles.
Through our research on truffle related products we found out truffle oil isn’t always what it says it is – a lot of the time they add an “aroma” to oil rather than actual truffle. What a con!

Dried Black Trumpets Mushroom
We got these black trumpet mushrooms at the same time as the truffle salt – it was a seriously gourmet shopping cart. As mushroom fans we’re always looking to try new ones. Brian had previously ordered from this company (my candy caps!) and the quality was amazing so we decided to try some of their others. Black trumpets have an almost floral aroma and they taste incredible – we have been eating ours with asparagus and pasta a lot. We also use the flavourful broth from soaking them to make sauces, ramen and stews.

Artisana Organics sent me over some of their nut butters for winning a mini competition they had over on their Instagram last week. The Artisana Organic Raw Cashew Butter and the Artisana Organic Raw Cacao Blisswhich is raw cacao and cacao nibs blended with coconut butter for a sort of high vibe and good for you nutella. I’m enjoying both of these smeared on toast in the morning as well as dipping fuji apple slices in the cashew. I like that they’re just made of nuts without any sugar or weird nastiness thrown in.

Nongshim Soon Noodle Soup! I picked up a pack of these vegan friendly instant noodles from our local H-Mart supermarket (which is totally amazing). It’s a very flavourful soup with no MSG and it’s easily turned into a full meal by adding in a few extras. I like adding frozen edamame, tofu and extra greens. I feel like this would make a great meal for camping.

This past weekend was Expo West! I’ve always looked forward to this expo as it’s usually the time that a lot of vegan or vegan friendly companies will debut new products. It’s pretty much guaranteed that I’m going to be waving my phone in front of my husband’s face saying “OMG LOOK”. New vegan products are as exciting to me now as a nearly 5 year vegan as they were when I was a baby vegan! You can see some of the new products posted on Twitter here, here and here. My excitement for the Field Roast Mac’N’Chao knows no bounds!

Blog Posts & Recipes

This blog post by Hannah of All Good, All Vegan where she talks about that age old question that vegans get asked all the time (besides the whole stupid desert island situation) – “oh you’re vegan? what do you miss?”

This Raw Adaptogen Fudge with Ashwagandha from Wholeheartedeats caught my eye this week. It sounds like a totally decadent treat with the added bonus of the stress relieving power of ashwagandha!

It’s totally not soup weather here in Los Angeles at the moment but I did have serious heart eyes for this lentil and greens soup by The First Mess.

This amazing looking Mushroom Broth from Cook Republic.

Videos, Music, Books & TV Shows

This Youtube video by Peaceful Cuisine where he makes amazing vegan basil walnut ravioli in the calmest and most ascestically pleasing way possible. Just look at his channel, it’s totally relaxing.

Fleet Foxes are BACK! One of my favourite bands ever and they are finally releasing a new album this year.

This Youtube Channel – Jas. Townsend & Son, Inc. where they cook a variety of recipes from the 18th century. Whilst most of them are not even remotely vegan – there seems to be an awful lot of suet involved – the host is very enthusiastic and engaging. We’ve been enjoying watching the videos on an almost daily basis and learning lots about how people used to preserve food, bake bread and make alcohol.

The Expanse. This is one of our favourite tv shows at the moment and season 2 is under way over on the SyFy channel. We call Thursday “good TV day” because we know we can watch the new episode. The series is based on a series of novels by James S.A Corey. I’m not going to say anything else about the series because I don’t want to spoil anything!

I’ve been reading Michael Greger MD (of the site Nutritionfacts.org) book – How Not to Die: Discover the Foods Scientifically Proven to Prevent and Reverse Disease recently. It’s all about the plants and foods that are proven to help prevent and even reverse disease. As a vegan I’m already on board with a lot of what Greger is saying but I am finding that I should be adding even more fruits and vegetables to my diet – and that turmeric is a bit of a wonder spice!

Four Sigmatic’s Mushroom Academy and their Facebook group – Four Sigmatic ‘Shroom Club. The mushroom academy is a video based online learning course where you can learn for FREE all about mushrooms and their medicinal properties. As someone who is starting to see the real benefits of adaptogens and mushrooms as medicine this course has been so great. The videos aren’t too long and everything is explained in a way that is very friendly to beginners. They also have a Facebook group where you can talk to other mushroom ethusiasts about medicinal mushrooms, foraging and other mushroom related things!

That’s all for this month, I hope you enjoyed!

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Watermelon and I have never gotten on well but now I’d like to take the time to apologise to watermelon. I’m sorry that I lumped you in with all the other melons (I’m looking at you, disgusting honeydew) when you are infact delicious. Also apologies to my husband Brian who has been telling me that watermelon is the greatest ever for like the last six years and I refused to believe him. He is right about food almost all the time and I really should just listen to him!

Now that’s out of the way – I have another snack food to review. The kind folks over at Ape sent me some of their coconut curls to try. They come in two flavours, lightly salted and lightly peppered.

They have no added sugar, are gluten-free, high in fibre and they’re dried into the curls instead of being fried! They are also under 110 calories if you’re into that sort of thing.

I really enjoyed the coconut curls – especially the lightly salted ones. They’re crunchy but not too chewy and not overly salty. After I shot the photos for this post I stuffed the rest of them into my mouth. I think they would make a really great crouton on top of a savoury salad – especially the lightly peppered ones!

I decided to make a fruit salad with the coconut curls – a nice texture change between soft mango and the icy crunch of watermelon. Watermelon, salt and lime go very well together so the lightly salted coconut curls work really well here. A refreshing summer breakfast or dessert.

You can find Ape on their website, Twitter, Instagram and Facebook.

INGREDIENTS

  • 200g watermelon, cut into small chunks
  • 1 ripe mango, peeled and cut into small chunks
  • 1 packet of Ape lightly salted coconut curls OR 20g coconut chips + 1/8 tsp sea salt
  • Juice of half a lime
  1. In a bowl combine the watermelon, mango and lime juice. Toss together until coated. Sprinkle over the coconut curls and dig in!
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My honey boo camera is back from repairs! I’m so glad to have it back! Now we can resume a hopefully more normal posting schedule. If you need your Canon fixed and you live in the UK – check out Fixation – they are great!

A couple of weeks ago I was sent some Ichai Tea to try and review. Before I got into coffee chai was my number one thing – but I only ever really drank the Twinings teabags and overly sweet soya ones from Starbucks. So when Gaia (who also sent me the Ugly drinks to try, thanks Gaia!) asked me if I wanted to try the Ichai I said FOR SURE!

The Ichai came in a big box with a handwritten note, a normal sized metal tea caddy of Spicy Chai and some smaller sample bags of blend 8, 3 and 7. Number 8 being the Classic Chai, number 7 the Vanilla Chai and number 3 the Ginger Chai. There are 8 blends of Ichai in total and you can check them out here. There was also a loose leaf tea infuser that goes into your cup – this was such a godsend because I had nothing to brew with. I’m happy to say this thing works like a charm.

The first thing I noticed when I opened up the tea was the smell! So fragrant and rich. Ichai is a loose leaf tea blend with real spices – so there are whole cardamom pods and pieces of cinnamon. It’s magic really.

I absolutely loved the Spicy Chai and my second favourite was the vanilla #7. I’ve found before that vanilla flavoured teas can be a bit fake tasting but this was amazing! A total comfort tea.

I have no qualms in saying I would happily buy more Ichai – I’m definitely getting a bigger size of the vanilla! Goodbye old dusty Twinings bags, hello legitimate luxury Ichai!

I wanted to use the Ichai in a recipe so I’ve come up with a chai almond milk recipe below. If you can’t find Ichai where you live make sure you get your hands on a high quality, highly spiced loose leaf chai – it honestly makes all the different.

You can find Ichai online on here

Website
Twitter
Facebook
Instagram

INGREDIENTS

  • 1 cup raw almonds, soaked in water for approximately 8 hours or overnight
  • 4 tsp of Ichai spicy chai loose leaf tea
  • 4 cups bottled or filtered water, divided
  • 2-3 soft pitted dates
  • 1/4 tsp vanilla powder
  1. First brew the tea, add the tea to a teapot and pour over about 1 cup of boiling bottled water or add the tea to a saucepan with the water and bring to a boil.
  2. Once the tea has begun to brew, set aside to cool. After 10 minutes, discard the tea.
  3. Drain and rinse the almonds then add them to the blender.
  4. Add 3 cups of bottled water and blend on high until the almond milk is smooth. Strain the mixture through a nut milk bag unless you like your milk very thick.
  5. Pour the strained milk back into the blender and add the pitted dates. Blend on high until smooth. (If your dates are very hard, soak them in boiling water for 5 minutes to soften.)
  6. Pour the cooled tea into the almond milk, add the vanilla powder. Blend on low until well incorporated. Taste for sweetness – if not sweet enough you can add another date.
  7. Pour the milk over ice in your favourite glass and enjoy! This also makes a rich and beautifully spiced porridge.
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So first things first – it’s been FOREVER.

That’s completely my fault. I’ve been completely unmotivated in the recipe department, think more eating to survive rather than thinking of elaborate things to make and photograph. On top of that my husband came to visit for 3 weeks and it was the first time we had seen each other in a WHOLE YEAR. Visas are no joke, people. (Maybe once it’s done I’ll write something about my experience.)

Then whilst I was out on a mushroom hunting foray my camera broke. Like won’t turn on, dead, broke. I think the fuse is busted inside so will be a fun trip down to the camera shop in the near future.

So that leaves me with my Iphone 6s+ to take photos with. So I’m kinda breaking two of my own personal rules with this post. 1) Use the fancy camera all the damn time 2) Make some kind of recipe incorporating whatever thing you’re reviewing.

I’m gonna start going easy on myself with rule number 2, in the past I’ve put a lot of pressure on myself to come up with some amazing recipe that someone has sent me to try, but why not just try it? So from now you’ll see me do little product reviews – sometimes with recipes and sometimes not. Of course they’ll always be vegan products!

Recently the team over at Ugly Drinks asked if they could send me some of their drinks to try. Upon reading that Ugly is naturally fruit flavoured sparkling water but with no added sugar I was really intrigued and gratefully accepted.

Ugly is a bit like an adult soft drink but without that nasty sugar crash and feeling of “oh god what have I done”. I love to drink plain old water – you’ll see me carrying a goblet of it around the house and I’m never far away from my Klean Kanteen when I’m out and about but I really enjoyed the flavouring with Ugly. I think if you were a drinker they would work really well as mixers for alcohol and cocktails.

It was a surprise to me but I really loved the grapefruit & pineapple flavour. I really don’t like pineapple at all but this is amazing! Since it’s been so warm lately I’ve been happily drinking my Uglies. I’d really love to try using them to make an iced tea type drink!

If you’re looking for an alternative to soft drinks and can’t quite leave the flavours behind then Ugly drinks are definitely a good alternative.

You can find Ugly on Twitter, Instagram and Facebook.

Ugly sent me a box of drinks to try – all opinions are my own and I think their products are great! 

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If you’re a regular reader of this blog you’ll know I’m on a mission to eat as many different kinds of mushrooms as possible. 2015 saw me consume quite a few! My husband, being the all round sweetheart that he is, decided to increase my mushroom numbers for Christmas.

He sent me 3 huge bags of dried mushrooms – Morels (which we first foraged from the wild on our honeymoon), Chanterelles (which I first tried at Rowena’s dinner) and Candy Caps which I’ve never tried.
Candy Caps are extremely weird – the aroma from the SEALED bag was almost overwhelming – they smell and taste exactly like maple syrup. Some people also believe they have a slightly cinnamon like taste. I’m a huge maple syrup fan – I would pour it on anything, I no longer consume honey and frankly I don’t need it when my girl maple is around!

Coincidentally it’s my husband’s birthday this month and I sent him a giant box full of goodies that he likes (like decent British tea!) and I decided he really should get to try the Candy Caps. One of the things he really loves is granola, so this is for him!

If you can’t find whole Dried Candy Caps or the mushroom powder, reduce the olive oil by 2 tbsps and sub for maple syrup.

Sometimes on this blog I’ll include a product that I’ve used in a recipe. When Camano Island Coffee Roasters contacted me about using some of their coffee I was really interested (because I’m a total freak for coffee) – I’ve decided to pair the Papua New Guinea (medium roast) coffee they sent me with this granola. Perfect for a snappy morning pick-up! The maple sweetness of the granola contrasts perfectly with the chocolaty light acidity of the coffee I think.

Camano Island Coffee is roasted in Washington, it’s shade-grown, organic and ethically traded. I really liked the idea of the coffee being ethical! Being vegan I think we need to be aware of our human friends as well as our animal friends when it comes to being mistreated or abused!

If you’re lucky enough to own a Chemex the guys over at Camano have sent me a brew guide to help you get the most out of it. I brewed my Camano beans in a Hario V60 – a beautifully smooth cup with a low acidity, a very good cup of coffee. You can find Camano on Instagram, Twitter and Facebook as well as online.

INGREDIENTS

  • 2 cups rolled oats (gluten-free certified if needed)
  • 1 cup puffed quinoa
  • 1/2 cup olive oil
  • 2 tbsp dried candy cap mushroom powder
  • 1/2 cup light soft brown sugar
  • 1/4 cup raw pecans
  • 1/4 cup raw cashews
  • 1/4 tsp finely ground Himalayan pink salt
  • 1/4 tsp cinnamon

  1. Preheat the oven to 180c/350f. If using whole candy cap mushrooms, grind them in a spice or coffee grinder until they become a fine powder.
  2. In a large bowl combine all the ingredients, mixing well to combine.
  3. Spread the granola on a baking tray lined with parchment paper. Bake in the oven for 20-30 minutes, stirring every 10 minutes.
  4. Remove from the oven when golden brown and allow to cool completely before storing. Serve with your favourite nut milk.
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One of the things I love about Twitter is it’s vegan community. More often than not it helps me to discover new vegan products, restaurants and all sorts of interesting things.

One of these things is Sgaia’s Mheat! Sgaia’s mheat is a seitan product, something I haven’t really seen marketed on a mass scale over here in the UK. The US has the brilliant Upton’s Naturals, it was about time we got some! Seitan is one of my absolute favourite vegan substitutes. In my opinion it has a meaty texture and deep flavour that surpasses any of the others!

So obviously I inquired about where I could get my hands on some. Hillary at Sgaia was kind enough to offer to send me some to try!

I’m happy to say it’s damn delicious. It has a really good firm texture and slices very well!

You can find Sgaia online here and on Twitter here.

I’ve always wanted to make a stroganoff and I thought the mheat would be a perfect replacement for the usual meat component! I served mine with pasta, feel free to use whatever accompaniment you like. If you can’t find any mheat, feel free to sub with any seitan your choice! If you eat gluten-free you could try subbing with firm tofu.

INGREDIENTS

For the the seitan and vegetables

  • 150g of mheat
  • 1 red onion, diced
  • 2 garlic cloves, minced
  • 100g chestnut mushrooms, sliced
  • 1 tbsp olive oil
  • 1 bay leaf
  • 1 tsp dried oregano
  • 1 vegetable stock cube
  • 50ml white wine
  • Salt and pepper

For the cashew cream

  • 1 cup raw cashews, soaked for at least 2 hours
  • 3/4-1 cup water

  1. Heat a cast iron skillet over a medium-low heat and add the olive oil. Add bay leaf and the red onion and cook for 2-3 minutes until turning translucent.
  2. Cut the mheat into chunks and add to the pan. Brown the mheat for 3-4 minutes then reduce the heat to low.
  3. Make the cashew cream – drain and rinse the cashews. Add them to a blender with 3/4 cup of water. Blend on high until smooth, adding the other 1/4 cup of water if it needs thinning out. Set aside.
  4. Crumble the vegetable stock cube into the seitan, add the garlic and the mushrooms. Cook for another 4 minutes until the mushrooms begin to soften.
  5. Add the white wine and oregano. Add the cashew cream and stir to combine. Cook for 3-4 minutes until the mixture begins to thicken.
  6. Remove from the heat, season with salt and pepper. Serve over pasta, rice or grain of your choice. Optional: garnish with nutritional yeast (the yellow powder!)

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I generally try to keep the tone of this blog as chilled out and cheerful as I am in real life. But sometimes you need a more serious tone. I wanted to talk a little about having confidence in yourself.

Having confidence in myself is something that has alluded me for a long time. Being an adult makes it a lot harder, I remember being 12 and thinking everyone who was 20 had it so clued in! Now at 26 I know full well it doesn’t really work that way. I know a lot of young adults feel pressured to know exactly what they are doing all the time!

I watched the Pure #bakedairyfree competition unfold as I was watching Great British Bake Off and keeping up with the tweets each week. Then I decided, what the heck, let’s take a chance on me. I submitted my overnight pumpkin cinnamon rolls into the competition a few days before it ended.

On October 22 I was shortlisted along with 10 other dairy-free bakers. I was shocked.  The next day I was anxiously checking my phone to see if the winner had been announced but eventually had to go into a meeting – when I came out an hour later I found out I was the winner!

I haven’t stopped smiling to myself since then. It’s hard to believe in yourself – especially in a world that’s saturated with people trying to do the same thing as you. I adore food and I’m passionate about my veganism.  This blog has reignited my love for photography tenfold. I keep muddling on with my blog because I enjoy the creative process so much and if even one person makes some of my food or enjoys what I post then I consider that a win.

I’d like to encourage you if you are reading this to do something that you’re scared of. Maybe submitting that piece of writing to a magazine or that photo to a photography competition. Be confident in your gifts – perhaps you will surprise yourself! It really is the best feeling.

On Saturday my prize was delivered! There were two massive boxes waiting for me when I got home from work. My mum and I went at them with the scissors and spent the better part of an hour unpacking them. There were  a lot of “oooh”s and “aaah”s and “oh my god”s involved.

The prize!

Bundt pan and madeline pan!!!

Pure Dairy Free pretty much sent me an entire kitchen’s worth of Le Creuset kitchenware. I said to my husband that we are basically set in the kitchen tools area for life! The whole time we were un-boxing my mum kept saying “THERE’S MORE?!”.

I guess the jewel in the crown is the Kitchenaid Artisan mixer they sent me. As someone who had a rickety Kenwood mixer that vibrated the entire kitchen counter, the Kitchenaid is AMAZING. It makes virtually no noise and the beating so smooth! I am in love!

The books!

Personalised spatula!

It also happened to be my mum’s birthday this weekend so I made her Fran Costigan’s Chocolate Pecan Cranberry Coffee Cake!

I used the Kitchenaid to beat the cake batter and baked it in one of the new Le Creuset cake pans (the 9 inch springform) In the recipe Fran tells you to invert the cake after baking and when I did this the cake slid out so smoothly I didn’t even need to release the sides!

I can tell I’m going to have a lot of fun using my prize. The first thing I want to do is bake some lovely bread!

Before I wrap this post up I wanted to say a huge thank you to everyone at Pure especially Vanessa for such a wonderful prize, Saskia of Naturally Sassy and Sadie of Hip and Healthy for judging the competition, Le Creuset and Kitchenaid for a whole kitchen’s worth of beautiful things!

Normal recipes resume in the next post!

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Last week the lovely people over at Drink Maple sent me a whole bunch of delicious maple water.


If you’re not familiar with maple water – it’s exactly what you think. Water tapped from the maple tree! It has a subtly sweet maple undertone and a refreshing water taste.
Maple water has more manganese than a cup of kale and half the sugar of coconut water as well as 46 nutrients. It’s also a good source of calcium and iron so bonus for us vegans. It’s basically a delicious tasting nutritional powerhouse!

I’m using it here to make an overnight bircher muesli – perfect lazy people breakfast food. Feel free to sub the cranberries and pecans for whatever dried fruit and nuts or seeds you like.

You can find Drink Maple on social media here: Facebook, Twitter and Instagram

INGREDIENTS

  • 1 cup rolled oats or gluten-free certified oats
  • 1  small apple, peeled and grated
  • 3/4 cup maple water
  • 1 tsp ground flax seed
  • 2 tbsp dried cranberries
  • 2 tbsp pecans
  • 1/8 tsp cinnamon (optional)

  1. Peel and grate the apple.
  2. Mix the rolled oats, maple water and flax seed together in a bowl. Cover and leave in the fridge overnight.
  3. In the morning, in a dry pan over a medium heat toast the pecans. If the muesli is too dense, thin a little with some more maple water.
  4. Top the muesli with the dried cranberries and toasted pecans. Sprinkle with the cinnamon.
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About a fortnight ago the kind folks over at Frill contacted me to see if I’d like to try their range of frozen smoothies. Obviously I said yes because 1) smoothies 2) it’s frozen so ICE CREAM 3) it’s vegan! 4) the packaging has a hella cute bear on it.
Frill were really great in getting the products to me (considering they are frozen!) in a little bag complete with Frill sticker. I looked seriously cool on the tube home that night.

At the moment Frill comes in three flavours: Intense chocolate, Bursting Berries and Refreshing Green. Crunchy Nuts and Fresh Strawberry are coming soon!
As well as being completely vegan and gluten-free,Frill has the added bonuses of having 10 x the fibre of regular ice cream and half of the sugar. All the sweetness in Frill comes from the sugars in fruit – so there’s no added sugar!

You can eat Frill straight from the freezer or leave it in the fridge to soften it up. It also tastes great blended with juice or nut milk to make a smoothie!

I’ve really enjoyed trying Frill. I kicked off with the Intense Chocolate which was definitely intense! I’m a huge dark chocolate fan and this had a really distinct and rich chocolate taste. My mum loved it too and said you couldn’t tell it wasn’t dairy ice cream. I don’t think this flavour will last long in the house.

The Bursting Berries is equally delicious albeit not as rich tasting as the chocolate! I feel like it would make a great post-extravagant dinner treat where you want something sweet but don’t want to feel bloated or sad!

Chocolate  and berries aside, Refreshing Green is probably my favourite. It’s packed with fruit and vegetables including spinach, celery, avocado, basil, dates, apple, pineapple and mango. It has a really bright, fresh taste. I’ve whipped up a quick smoothie bowl using Refreshing Green which I will post below!

One of the things I really love about Frill is the convenience. I get jealous of a lot of people who have time to make elaborate smoothies and “nice creams” and all that jazz before work. With Frill all I have to do is scrape it out of the container into a bowl and I know I’m getting a whole bunch of fruits and veggies into my diet.

Would I buy Frill again? I can say with confidence I definitely would! I just need to remember to carry that Frill freezer bag with me!

If you like what you’ve seen here, you can find Frill on sale in Waitrose and Wholefoods stores in London. You can follow Frill on their social media at:
Facebook
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Instagram

FRILL BOWL (Refreshing Green Smoothie Bowl)

INGREDIENTS

  • 2 cups Refreshing Green
  • 1/4 cup unsweetened almond milk
  • Toppings of your choice: fresh fruit, hemp seeds, nut butter, granola etc.

  1. In a blender, add the Frill and almond milk. Blend on low for 20-30 seconds until smooth.
  2. Pour into a bowl and top with your favourite smoothie bowl toppings!

 

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