Time to get that glow, as Nutritionist Christine Bailey shares some delicious summery recipes to nourish the skin and body (www.christinebailey.co.uk).
Cinnamon coconut ice cream
A simple vegan creamy dessert. Use a quality ground Ceylon cinnamon for optimal flavour and benefits. Ceylon cinnamon is packed with anti-inflammatory, antioxidant, compounds and known for its blood sugar balancing properties.
Preparation time: 5 minutes
Freezing time: 1 hour plus
2 x 400g cans full-fat coconut milk
100g maple syrup
2tsp vanilla extract
3tsp ground cinnamon
¼ tsp xanthan gum
Place all ingredients in blender and process until smooth.
Either pour into an ice cream maker and freeze according to the manufacturer’s instructions or pour into a shallow freezer-proof container and freeze until firm.
To serve from frozen, allow the ice cream to stand for 10 minutes before serving.