This is the post that was meant to go up yesterday – so if you can cast yourself back 24 hours and imagine it was, that’d be great 🙂
I’ve had a guest this weekend:
That picture’s rubbish but she won’t keep still long enough for a better one – and I love the way her tail’s a blur because it was wagging too fast 🙂
Cindy belongs to my friends who have gone away for the weekend, so I’ve been dogsitting. We’ve been making the most of the gorgeous weather by going for walks and on that note, I had the weird experience of having to ride first thing this morning to beat the heat – on October 2. Mental – but in a great way 🙂
I’ve been having some suitably summery food, like this breakfast:
I can’t believe I hadn’t had overnight oats before! This had vanilla yoghurt, blueberries, flax seed and water – and was delicious 🙂
I also had this:
I had almost a whole big pot of plain soya yoghurt than needed a job, I had some strawberries taking up space in the freezer, it was roasting hot; had to be done really 🙂
And the bonus of this recipe is, it’s actually two for the price of one:
430g plain soya yoghurt
200g frozen strawberries
3-4tbsp coconut syrup (or agave/honey etc)
200ml coconut milk (from a carton – I used Kara)
Blend everything together till well mixed and foamy. First major job for Jamie – and he did me proud 🙂
If you stop at that point and pour it into glasses, you’ve got yourself a lovely, foamy and dairy-free milkshake. Of course I had to test it and it was really refreshing…
But if you want the whole shabang, pour it into a plastic box:
Trying to be clever with the sunlight coming through a randomly-reflowering orchid is optional:
But I liked it 🙂
Of course if you’ve got an ice cream maker, it would just be a case of letting it do its thang. But as I haven’t, I just froze it in the box, taking it out every 40mins-1 hour and beating the daylight out of the ice crystals. At first, I just used a fork but then I got the hand blender on the case, with much better results.
It takes hours to freeze completely (hence the lateness of this post!) but it’s worth the wait – and it’s definitely worth using the hand blender while it’s frezing for full-on creaminess factor.
Ideally, I’d have a sprig of mint or something to put on top – and I’d be a better photographer but still. It tasted good 🙂
Trust me to wait till October to post a summery recipe but what’s a girl to do – it was 29.9C (85.5F) in Gravesend yesterday, 40 minutes’ drive from me – the hottest October day on record. Woop…!
And as this is gluten-free, dairy-free, vegan and free from other nasties, I’m linking up to Ricki’s latest Wellness Weekend at Diet, Dessert and Dogs – can’t wait to see what else is on offer!
Question of the day – frozen yoghurt or ice cream? Or milkshakes, of couse… 🙂