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

Serves 6

Ingredients:

2 x 400g cans full-fat coconut milk

100g maple syrup

2tsp vanilla extract

3tsp ground cinnamon

¼ tsp xanthan gum

Method:

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.