Most mornings my breakfast consists of a ginormous smoothie that I guzzle up on my way out the door. And unlike that dainty little glass of pinkness above, I do mean ginormous– I normally chug them from a passata bottle that measures 750mL, filled to the brim and sometimes followed by a refill!
My smoothie habit has been invaluable- getting my fix of carbs and sugar done in five minutes means I can get to my lessons on time despite hitting snooze twice! 🙂 This smoothie is something a little fancier, and instead of five minutes you’ll need perhaps seven, but rest assured! You will be rewarded with an awesomely pretty smoothie that will make you feel oh-so-very ladylike.
It’s winter. And yes! I made ice cream. And guess what? It’s made with just a handful of ingredients and does not include sugar, dairy, or heart-stopping amounts of fats and cholesterol.
I’ve been waiting for a long while to share this ice cream recipe, and since summer isn’t coming round fast enough, I’m going to enjoy my ice cream now. Plus, it’s never too early in the year for ice cream- who needs summer when you’ve got scarves and jumpers and blankets and the warmest spot of sunshine near the window to cuddle up in while you enjoy your ice cream?
I’ve been wanting to share this recipe for a while now. Don’t let the apparently weird combination of flavours put you off- trust me, it works! It’s a staple in my what-to-cook-for-dinner repertoire and it’s been well received by everybody who’s tasted it, including my brother who isn’t the biggest fan of soup!