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jfullerwellness.com 
Aust: 0476 195 034
Overseas +61 476 195 034   

Ice-Cream & Drinks

Badam Milk (almond milk)

This is an Indian classis. You can vary this drink by adding any other spices with the cardamom like: cinnamon, cloves, nutmeg and turmeric or saffron.


Ingredients


1 litre almond milk

1 tablespoon of green cardamom powder

4 tablespoons of birch xylitol (natural sweetener)


Heat the ingredients in a saucepan until they boil. Strain and serve hot. It is also delicious served cold. 


Serves 4.


Vegan Hot Chocolate

Ingredients


500millilitres of almond milk

2 tablespoons of carob powder

1/4 cup of birch xylitol

I stick of cinnamon

Ground cinnamon garnish


Heat the almond milk and cinnamon stick in a saucepan on a medium heat until hot.

Add the carob powder and xylitol. Let it simmer for about 

Serve hot with a sprinkling of carob and cinnamon powder.


Serves 2


Guilt Free Gelato

These are very quick, healthy and easy gelato recipes that will keep your dessert cravings satisfied any time of the day! The base is frozen banana and then add frozen berries or any fruit of your choosing eg. peaches, mango, plums etc 
Peel and cut the fruit into 5cm pieces before freezing as it makes it easier to blend. It's better to make these fresh when you are ready to eat them rather than making them in advance and freezing them.

Ingredients:
Mixed Berry Gelato 1 featured above 
1 large frozen banana 
1/2 cup frozen berries
1 punnet fresh blackberries
100 ml unsweetened almond milk
Blend the frozen banana with the almond milk with a hand blender or in a covered blender until combined and is at an ice-cream consistency (takes approximately 30 seconds). 
Add the frozen and fresh berries and blend for another 30 seconds.
Serve in tall glasses with fruit or herb garnishes.
Serves 2

Choc Peanut Butter Gelato 2 featured above
1 large frozen banana 
1 tablespoon peanut butter (Peanut butter made fresh from just peanuts is recommended. May be available from your health food store)
1 flat teaspoon of cacao powder
100 ml unsweetened almond milk
Blend the frozen banana with the almond milk, peanut butter and cacao powder with a hand blender or in a covered blender until combined and is at an ice-cream consistency (takes approximately 30 seconds). 
Serve in tall glasses and garnish with a dusting of cacao powder.
Serves 1

Strawberry Gelato 3 featured above 
1  large frozen banana 
1 cup fresh strawberries
100 ml unsweetened almond milk
Blend the frozen banana with the almond milk with a hand blender or in a covered blender until combined and at an ice-cream consistency (takes approximately 30 seconds). 
Add the fresh strawberries and blend for another 30 seconds.
Serve in tall glasses with fruit or herb garnishes. (Garnish featured is a sprig of mint leaves)

Serves 2

Cranky Pants Shakes - to help face the day!

Ingredients:
1 banana or 1 cup of your favourite fruit (Try a mango cheek and some lime juice for a tropical hit, dates for some extra sweetness, or berries to keep things light and fresh)
250 ml unsweetened almond milk
1 tablespoon peanut butter ( butter made fresh from just peanuts is recommended. May be available from your health store)
100 ml water optional
1/4 cup dry oats with 1/2 cup of water heated in the microwave for 1 minute (optional)

Place all ingredients in a metal milkshake mug or deep bowl and blend until combined (usually 20 seconds with a hand blended is sufficient). 
Add the cooked oats for an added kick and blend.  
Add the water and blend again if the mixture is too thick. 
Prepare the oats, add it to the other ingredients and place them in the fridge overnight, if your mornings tend to be busy; then all you have to do is blend it! These shakes are a delicious meal any time of the day.

Serves 1


Homemade Yoghurt

Ingredients

1 litre fresh milk (skim is ok, long-life is not ok))
1/3 cup of yoghurt

Heat the milk to a simmer on medium heat in a saucepan.
Remove from the heat and let cool to blood temperature.
Add the yoghurt.
Place in a bowl, cover and leave in a warm place for about 8-12 hours to set.
Refrigerate when set.

Serve with a teaspoon of the berry jam (see recipe below) and top with roasted nuts (cashews used) and fresh berries or fruit of your choice.

Makes 1 litre of yoghurt. The yoghurt should keep for about 5 days in the fridge.