Peaches & Cream Overnight Oatmeal – From my Bowl

Cherry Pistachio Quinoa Salad – Simple Veganista

Vegan Blueberry Nectarine Crisp – Short Girl Tall Order

Summer Salad With Peaches and Goat Cheese – Simply Recipes

Homemade Creamy Peach Popsicles – Jar Of Lemons

Cherry Smoothie – Olive & Mango

Nectarine Salad with Jalapeño Lime Dressing – Eat Love Eat

Vegan Nectarine Tart – Rainbow Nourishments

Healthy Cherry Pie Oatmeal Bars – Erin Lives Whole 

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It’s summer and whilst I love coffee, I don’t love sweating over my long black when it’s 35+ degrees outside. In my teens I loved ice coffees, it was something my mum and I would treat ourselves to when we were hot and bothered after shopping for hours on end. These days? You definitely won’t find me ordering a sugar-loaded iced coffee; instead, I make my own Almond Milk Iced Coffee. With simple ingredients such as almond milk, a dairy/sugar-free ice-cream a dash of maple syrup and a double espresso, you have yourself a clean, healthy and refreshing drink making it the perfect afternoon pick-me-up without forgoing your daily coffee.

Ingredients

1 double shot espresso

2-3 scoops of hazelnut dairy free coconut yoghurt. (Try Coyo brand)

1 tbs pure maple syrup

1 cup of almond milk.

Cacao nibs for crunch.

Method 

Scoop 2 – 3 scoops of icecream into a tall glass.

Drizzle the maple syrup over the ice cream.

Pour the almond milk into the glass and lastly add the espresso.

Top with cacao nibs for crunch.

Stir with a long spoon or a straw, or simply place all in a blender to create an iced espresso smoothie.

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INGREDIENTS

1 Cup plant milk (hemp, almond, oat, brown rice etc)

2 Large handfuls spinach

1 30g scoop of vegan vanilla protein powder (Sunwarrior is a good one)

1 Teaspoon greens powder (I used WelleCo’s The Super Elixir)

3 Tablespoons white beans

1/4 Avocado

1/2 Small banana, chopped and frozen

1 Tablespoon almond butter

3 Ice cubes

MTHOD

Place the milk, spinach, protein powder and greens powder into your blender and blend until fully combined. Add in the remaining ingredients and blend again until smooth and creamy.

Enjoy!

For more recipes like this, head to www.sprinkleofgreen.com

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Ingredients

2 chopped frozen bananas

1–2 pitted dates, depending on your preferred level of sweetness

1 tbsp nut or seed butter or 1 scoop vanilla protein powder

50–75ml almond milk

1 tsp vanilla extract

½ tsp cinnamon

pinch of sea salt

Toppings

fresh berries

cacao nibs

granola

coconut chips

Method
Place all the ingredients, except your toppings, in a blender and blitz. Pour into a bowl, add your preferred toppings and enjoy!

Order your copy here

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INGREDIENTS

5–6 wedges of cold, roasted beetroot
a handful of frozen raspberries
2 tbsp cacao powder
400ml unsweetened nut milk
1 tsp mushroom powder – I use Lion’s Mane
1 tbsp collagen peptides
1 tbsp maca powder

TO SERVE – Seeds and crushed nuts of choice

METHOD

Add all the ingredients to a blender and combine until smooth. Finish with some seeds and crushed nuts of choice on top (pecans work well!).

Extracted from Hungry Woman by Pauline Cox (Ebury Press, £27) Photography by Luke Albert

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Banana Pancakes

makes: 10-12 pancakes

Ingredients
1 overripe banana, mashed
140 g (5 oz/generous 1 cup) self-raising flour
1 egg
240 ml (8½ fl oz/1 cup) milk
butter, for greasing
Method: Combine the ingredients together, except the butter, in a bowl and mix well. The banana will cause the mixture to be a bit lumpy. Melt the butter in a frying pan (skillet) over a medium heat. Ladle in the pancake batter. Cook until bubbles start to form on top of the batter, flip and cook the other side until golden brown. Continue with the remaining mixture.

Banana Choc Ices

makes: 4 choc ices

Ingredients

2 overripe bananas

4 lollipop sticks

50 g (2 oz) dark chocolate

Method: Peel the bananas and cut them in half. Push a lollipop stick into the cut end of each banana half. Break the chocolate into squares and melt in the microwave, or in a heatproof bowl set over a saucepan of boiling water (don’t let the base of the pan touch the water). Dip each banana half in the melted chocolate and lay them on a small baking sheet lined with baking parchment. Transfer to the freezer. Once frozen, remove from the sheet and store in a freezer bag for an instant yummy frozen treat.

Mango + Banana Ice Cream

makes: 350 ml (11ó fl oz) ice cream

Ingredients

2 frozen overripe bananas

250 g (9 oz) frozen mango

Method: Place the ingredients together in a food processor or blender and blitz until smooth. Serve immediately.

Green Smoothie

serves: 1 (makes about 250 ml/8ó fl oz/1 cup)

Ingredients

1 frozen overripe banana

1 ripe avocado

handful of spinach or kale leaves

2 tbsp yoghurt

½ tbsp honey

120-150 ml(4-5 fl oz/ ½-scant ⅔ cup) coconut water

Method: Combine ingredients in a blender and blitz until smooth. Add water to achieve desired consistency.

Extracted from The Zero-Waste Cookbook by Giovanna Torrico & Amelia Wasiliev (Hardie Grant, £16.99) Photography © Deirdre Rooney

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It goes without saying, each recipe simply requires you to chuck the ingredients in your blender and whizz away until smooth!

GREEN BEAUTY SMOOTHIE
Get your daily dose of leafy greens with this healthy and delicious smoothie. Collagen powder helps keep your skin firm and your hair and nails long and strong. It’s not vegan, so omit if you prefer a vegan smoothie. 

1 serving high-quality vanilla protein powder 

1 handful of fresh greens 

1 small frozen banana 

1 teaspoon seeds or nuts 

12 to 16 ounces of filtered water 

1 serving collagen powder, optional 

“CAKE BATTER” SMOOTHIE
This smoothie sounds heavenly and even a little sinful, I know—but rest assured, it’s all health coach-approved. And it’s actually healthy, too. 

1 serving high-quality protein powder 

1 small frozen banana 

2 teaspoons unsweetened almond butter 

1/4 teaspoon high-quality vanilla extract 

1 small pinch of sea salt 

12 to 16 ounces of filtered water 

1 soaked, pitted date for extra sweetness, optional 

TROPICAL COCONUT SMOOTHIE
If you’d like to transport yourself to a warmer, sunnier climate, this smoothie will help do the trick. It’s nutritious and delicious—and you’ll feel like you’re lounging on a beach in the Bahamas. Not a bad deal for a smoothie! 

1/2 cup full-fat coconut milk

1 cup filtered water 

1/2 avocado 

1/2 cup fresh or frozen pineapple (not canned) 

Ice 

SWEET BERRY SMOOTHIE
There are antioxidants and polyphenols galore in this balanced smoothie of low-glycemic berries, protein, healthy fats from nuts and seeds, and just a bit of sweetness from a banana. Voilà! The perfect quick meal. 

1 serving high-quality protein powder 

1/2 cup fresh or frozen berries of your choice 

1 small frozen banana 

1 teaspoon seeds or nuts 

12 to 16 ounces of filtered water 

1 serving collagen powder, optional 

The Health Habit by Elizabeth Rider, Hay House UK, £20.99

Try this: Coconut Jumbo Oat Granola

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HAPPY TUMMY SMOOTHIE (eases digestion)
There are lots of claims when it comes to foods that help aid digestion. Pineapples contain the enzyme bromelain, which has been shown to decrease inflammation and stimulate the immune system. But it is also linked to a healthy digestion, which, when coupled with ginger, banana, parsley and avocado is good for our tummies!

SERVES 1 (MAKES 500ML)

165ml coconut water (or use a plant-based milk)

1 small avocado, peeled and stoned (about 80g avocado flesh)

handful of frozen pineapple chunks (about 60g)

1⁄2 medium banana, sliced and frozen

handful of parsley leaves (about 5g)

2 tsp ground flaxseeds (optional)

1 tsp grated ginger (if you have a high-speed blender throw in a whole thumb-sized chunk, unpeeled)

juice of 1–2 limes

1–2 sprigs of fresh mint (optional)

METHOD

Add the ingredients to a blender with 165ml water and blend until smooth. Add more water or coconut water if you prefer a thinner smoothie.

ALMOND BREAKFAST SMOOTHIE (healthy fats)
I love this smoothie as it’s so thick and creamy. Almonds are rich in healthy monounsaturated fats, fibre and protein; they are also one of the best sources of Vitamin E, which protects your cell membranes from damage, contributing towards healthy skin and a healthy heart.

SERVES 1 (MAKES 500ML)

250ml almond milk

120g frozen raspberries (or use a combination of raspberries, strawberries, blueberries etc.)

1 medium banana, sliced and frozen

30g rolled oats

1 scoop (25–30g) protein powder (I like vanilla in this smoothie)

1 tbsp almond butter 1 tsp ground cinnamon

METHOD

Blend all the ingredients together. This smoothie is quite thick. If you prefer a thinner consistency, add more a little more milk.

ZINGY ORANGE CARROT SMOOTHIE (immunity)
Keep your energy high with this fibre-rich smoothie. Anything orange
is often a good source of beta-carotene (which is converted to vitamin A) and vitamin C. Carrots are also a good source of several B vitamins, vitamin K and potassium so will do more for you than just help you see in the dark! Keep sickness away with this immune-boosting breakfast.

SERVES 1 (MAKES 450ML)

150g yoghurt of choice (vanilla, natural or dairy-free)

handful of ice cubes

1 medium carrot (about 80g), roughly chopped (grate the carrot if you don’t have a high-speed blender)

1 large orange, peeled

small chunk of fresh ginger (or use 1 tsp ground ginger)

30g rolled oats

2 tbsp hemp seeds or ground flaxseeds

pinch of salt 1 tbsp honey (optional)

METHOD

Add all the ingredients except the honey to a blender with 250ml water and blend until smooth. Taste for sweetness and add honey if desired.

BLUEBERRY SPINACH SMOOTHIE (brain power)
Blueberries are super-good for us: low in calories, high in fibre and full of vitamin C, vitamin K and manganese. Blueberries have the highest antioxidant capacity of all commonly consumed fruits and vegetables. These antioxidants are called flavonoids and may help to improve brain function and delay age-related cognitive decline.

SERVES 1 (MAKES 500ML)

125ml milk of choice

135g Greek yoghurt 125g frozen blueberries 1 large frozen strawberry 1⁄2 ripe banana 25g spinach 1 scoop (25–30g) protein

powder (optional)

1⁄2 tbsp honey, or to taste (optional)

METHOD

Blend all the ingredients together, adding more milk to thin or honey to sweeten, as needed.

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