1. Skip to navigation
  2. Skip to content
  3. Skip to sidebar

Thursday, June 8th 2017

8:20am Give Your Small Appliance A Second Life:  See just how much aluminum, copper and plastic is in your small appliance and why it is so important it doesn’t end up in the landfill when we talk about recycling everything from toasters to treadmills.


8:40am No-churn, No-guilt, Ice Cream: These two takes on frozen treats will have you forgetting they’re healthy!  Find out how to make a no-churn strawberry ginger frozen yogurt and a mocha chip coconut milk ice cream!


Mocha Chip Coconut Nice Cream

2-398ml tins premium (full fat) coconut milk

1/2 cup natural cocoa powder

1 tsp real vanilla extract

1/2 cup brewed coffee (or one shot espresso topped up with extra water to 1/2 cup)

1/4 tsp cinnamon

1/4 – 1/3 cup maple syrup

1/4 cup cacao nibs (optional)

Combine all ingredients in a blender or food processor and blend to combine. Pour into a freezer-safe container and freeze for 24 hours.

To serve, take ice cream out to thaw for 20 minutes. It freezes rock solid and will be impossible to scoop! To make it extra light (totally not necessary but yummy!), break up partially thawed ice cream and re-blitz it in food processor.

Almost Instant Frozen Yogurt

2 cups fresh or frozen strawberries

1 cup plain or Vanilla frozen yogurt

1 tsp fresh ginger

For an instant dessert, use frozen berries and blitz all ingredients together in a food processor. Otherwise, use fresh berries, blitz and freeze in a freezer-safe container for at least four hours.

You can use almost any fruit here, just keep the ratio 2 fruit to 1 yogurt.