EN
30
RECIPES FOR PRESET PROGRAM: FROZEN YOGHURT
ICY RASP-BA-DRINK
Makes 4 portions
INGREDIENTS
• 2 bananas (each approx. 160 g)
• 200 g raspberries
• 30 g cashew nuts
• approx. 1 tbsp agave syrup
• 400 ml rice milk (see p. 29)
PREPARATION
Peel and slice the bananas. Pick over the
raspberries if necessary, then wash and
pat dry. Freeze with the sliced bananas for
at least 4 hours.
Place the frozen fruit in the blender jug with
the cashew nuts and agave syrup, and
pour over the rice milk. Blend using the
frozen yoghurt programme, and season
with agave syrup.
TIPS
Cashew nuts make us happy!
They contain lots of tryptophan, an
essential amino acid that is involved in
the production of the neurotransmitter
serotonin.
FROZEN BLUEBERRY YOGHURT
Makes 4 portions
INGREDIENTS
• 300 g blueberries
• 500 g soy yoghurt
• juice and grated zest of 1 organic lime
• 4 tbsp apple sweetener
PREPARATION
Pick over, wash and pat dry the
blueberries, then freeze. Place the
frozen berries in the blender jug with
the yoghurt and lime juice, and blend
using the frozen yoghurt programme.
Add the lime zest and apple sweetener,
and blend again briefly at setting 4.
TIPS
Blueberries contain plenty of secondary
plant substances such as anthocyanins
and proanthocyanins that not only
provide the fabulous colour, but are
also antioxidant and anti-in ammatory.
HEALTHY VRAPPUCCINO
Makes 2 portions
INGREDIENTS
• 1 Cup Coconut
•
10 Coffee Beans (or Sprinkle of
ground Espresso Coffee)
• 4-6 Dates
• 1 tbsp. Agave Syrup, Honey or similar
• 1-2 Handful ice
PREPARATION
Put all the ingredients into the jar. Select
the frozen yoghurt program and blend
for 30 seconds.
