Spring foods are bursting with fresh ripe flavors, bright vibrant colours and rich textures and are full of antioxidants, flavonoids, minerals and key nutrients your body loves.
Here are a few quick and easy dessert or breakfast recipes!
STRAWBERRY ICE CREAM
Naturally sweetened and dairy-free, and tastes just as satisfying as the traditional version. You could use any other fruit you love, like raspberries, blueberries or cherries.
Ingredients
- 2 cans full fat coconut milk
- 1/4 cup cashews
- 1/8-1/4 cup maple or agave syrup or honey
- 1 tbsp pure vanilla extract
- 2 tbsp fresh, ripe minced strawberries
Instructions
Blend. Add the coconut milk, cashews, maple syrup, vanilla and strawberries to a blender, and blend until smooth.
Process. Pour the mixture into a metal or plastic pan. Place it in the freezer for 90 minutes. Remove from the freezer and whisk the mixture, scraping the sides of the pan and break up any frozen chunky bits. Return the pan to the freezer.
Enjoy! Serve this ice cream right away for the creamiest texture, or transfer to an airtight container and store it in the freezer for a more firm ice cream.
Note: This vegan ice cream is the most “scoop-able” within 2 to 4 hours of freezing. After that, it will develop a harder, icier texture. It’s still delicious, just a little more crumbly to scoop. Let it thaw on a bench top for 10 to 15 minutes if you freeze it overnight, to soften it up a bit.
AVOCADO MOUSSE
A creamy textured mousse that can be served as a breakfast or dessert and great with a topping of fruit or salsa and tortilla chips.
Ingredients
- 2 large ripe avocados
- Grated zest of 1 lime
- 2 tbsp fresh lime juice
- 1/2 cup coconut cream
- 1 tsp powdered agar agar
Instructions
Blend. Pit and peel the avocados and scoop the flesh into a blender or food processor. Add the lime zest and juice and process until really smooth.
Sprinkle the agar agar over 2 tbsp of water in a small heatproof bowl. Let stand about 5 minutes until the mixture looks spongy. Place the bowl in a skillet of barely simmering water and stir constantly until the agar agar dissolves. Drizzle the dissolved agar agar over the avocado mixture, and stir well.
Enjoy! Spoon into four 100ml ramekins. Cover with plastic wrap and refrigerate for 2 hours, or until chilled and set. Serve chilled.
Note: Serving options:
- Fresh tomato salsa with basil and lime zest on the top
- Add 2 tabsp of cacao powder and top with fresh fruit and mint
- Add 1 banana with 1/2 tsp vanilla and sprinkle cocoa nibs on top
CHIA PUDDING
One of my all time favourites chia pudding is high in protein, full of omega-3s, packed with fiber and helps keep you full and satisfied all day long.
Ingredients
- 1 1/2 cups dairy-free milk use creamier milks for creamier, thicker pudding (such as full fat coconut, oat and cashew)
- 1/2 cup chia seeds
- 1-2 Tbsp maple syrup (more or less to taste)
- 1 tsp vanilla extract
Instructions
Blend. To a mixing bowl add dairy free milk, chia seeds, maple syrup (to taste), and vanilla. Whisk to combine. Cover and refrigerate overnight (or at least 6 hours). The chia pudding should be thick and creamy. If not, add more chia seeds, stir, and refrigerate for another hour or so.
Enjoy! Eat as is, or layer with compote or fresh fruit! Will keep covered in the refrigerator up to 5 days.
Note: Serving options:
- Mint
- Fresh Fruit
- Fruit compote
Celebrate spring with your favourite fruits and vegetable with the seasonal produce guide.
Or you can download a printable pocket seasonal produce guide here!