By nutritional therapist Christine Bailey
Lemon balm is a calming herb and delicious combined with fresh or frozen berries. Using kefir as the base of this ice cream is an easy way to repopulate the gut with beneficial bacteria
60g cashews or macadamia nuts
300ml kefir or coconut kefir
200g mixed berries, fresh or frozen
30g xylitol, maple syrup or stevia to taste
Juice and zest of 1 lemon
Pinch of sea salt
20g fresh lemon balm leaves
Place all the ingredients in a high speed blender and process until smooth and creamy. Add the lemon balm and pulse to combine. If you wish leave a little green specks of the lemon balm.
Pour the mixture into an ice cream maker and process according to the manufacturer’s instructions. Once frozen eat straight away or transfer to a freezer proof container and freeze until required.
About Christine Bailey
Christine is an award-winning nutritionist, chef and author. With a passion for creating delicious nourishing recipes, Christine has a reputation for transforming people’s health and love of real food. As well as seeing clients and writing for national press, Christine runs ‘Nourish’ cookery classes including popular hands-on days for children. Christine is an inspiring nutritional chef well known for her engaging style and enthusiasm.
Christine is the author of numerous health and recipe books including ebooks on paleo eating and gluten-free recipes. Her books include her popular Supercharged Juices and Smoothies, The Juice Diet Book, The Raw Food Diet Book and Eat to Get Younger. Christine has particular specialisms in paleo diets, allergy free cooking, digestive health, coeliac disease and other autoimmune conditions, allergies, healthy ageing and weight loss.