Salted Caramel Popcorn Shake

Salted Caramel Popcorn Milkshake

Disclaimer…this milkshake isn’t for the faint hearted!

Sugary, sweet and super indulgent, this salted caramel popcorn milkshake is a special treat for anyone looking to ‘shake’ things up!

We use ‘popping corn’ to make the plain popcorn at home.

Salted Caramel Popcorn Milkshake

Print Recipe
Salted Caramel Popcorn Milkshake
Salted Caramel Popcorn Milkshake
Servings
1 milkshake
Ingredients
For the caramel sauce
  • pinch of salt
  • 1/4 cup sugar
  • 1 tbsp water
  • 2 tbsp coconut cream
  • 1 1/2 cups plain popcorn
For the milkshake
  • 3 scoops vegan vanilla ice cream
  • 1 1/2 cup almond milk
Servings
1 milkshake
Ingredients
For the caramel sauce
  • pinch of salt
  • 1/4 cup sugar
  • 1 tbsp water
  • 2 tbsp coconut cream
  • 1 1/2 cups plain popcorn
For the milkshake
  • 3 scoops vegan vanilla ice cream
  • 1 1/2 cup almond milk
Salted Caramel Popcorn Milkshake
Instructions
  1. To make the caramel sauce, heat the sugar in a pan on a medium heat. As soon as the sugar starts to melt, shake the pan to ensure the sugar heats evenly.
  2. Wait for the sugar to reach a golden-brown colour (this will take around 5-6 minutes), then take the pan off the heat and add the water. Make sure you stand back as the caramel may sputter.
  3. Return the pan to the heat, stir the caramel, then add the coconut cream and salt, and stir until dissolved.
  4. Remove the pan from the heat and use a spoon to drizzle some of the sauce down the inside of a glass.
  5. Toss the plain popcorn in the caramel until it’s completely covered. Then take 1 cup of the caramel popcorn and add it to a blender along with the remaining milkshake ingredients. Blend until smooth.
  6. Pour the milkshake into the glass and top with the remaining salted caramel popcorn.

Easy Lemonade 3 Ways

Summer is nearly here! And what better drink to get in the mood for the summer sun than delicious, fresh and homemade lemonade?

These lemonades are so quick and simple to create, but best of all…their bursting with fresh, zesty flavour.

Easy Lemonade 3 Ways

We’ve gone for three tried-and-tested flavour combinations that never fail to impress.

Raspberries give lemonade a lovely vibrant pink colour and is definitely one of our favourites. The ginger is super refreshing, while the mint and cucumber combination is just made for summer afternoons in the sun.

Enjoy!

Easy Lemonade 3 Ways

Print Recipe
Easy Lemonade 3 Ways
Easy Lemonade 3 Ways
Servings
1.5 litres per lemonade
Ingredients
Cucumber & Mint Lemonade
  • 1 cup freshly squeezed lemon juice (roughly 4 lemons)
  • 1 large cucumber peeled and sliced
  • 1/2 cup mint leaves
  • 4 tbsp agave syrup
  • 4 cups water
  • ice for serving
Ginger Lemonade
  • 1 cup freshly squeezed lemon juice (roughly 4 lemons)
  • 10cm piece of ginger peeled and roughly chopped
  • 4 tbsp agave syrup
  • 4 cups water
  • ice for serving
Raspberry Lemonade
  • 1 cup freshly squeezed lemon juice (roughly 4 lemons)
  • 1 cup raspberries
  • 4 tbsp agave syrup
  • 4 cups water
  • ice for serving
Servings
1.5 litres per lemonade
Ingredients
Cucumber & Mint Lemonade
  • 1 cup freshly squeezed lemon juice (roughly 4 lemons)
  • 1 large cucumber peeled and sliced
  • 1/2 cup mint leaves
  • 4 tbsp agave syrup
  • 4 cups water
  • ice for serving
Ginger Lemonade
  • 1 cup freshly squeezed lemon juice (roughly 4 lemons)
  • 10cm piece of ginger peeled and roughly chopped
  • 4 tbsp agave syrup
  • 4 cups water
  • ice for serving
Raspberry Lemonade
  • 1 cup freshly squeezed lemon juice (roughly 4 lemons)
  • 1 cup raspberries
  • 4 tbsp agave syrup
  • 4 cups water
  • ice for serving
Easy Lemonade 3 Ways
Instructions
Cucumber & Mint Lemonade
  1. Place the cucumber and mint in a blender and blend until smooth.
  2. Place a sieve over a bowl and strain the cucumber and mint puree into the bowl.
  3. Transfer the puree from the bowl into a serving jug.
  4. Add the lemon juice and agave syrup to the jug, and stir until all the liquid is completely combined. Then pour in the water and stir.
  5. Add ice to the jug and decorate with slices of lemon and fresh mint leaves.
Ginger Lemonade
  1. Place 1 cup of water and the ginger in a blender and blend until smooth.
  2. Place a sieve over a bowl and strain the ginger puree into the bowl.
  3. Transfer the puree from the measuring jug or bowl to a serving jug.
  4. Add the lemon juice and agave syrup to the jug, and stir until all the liquid is completely combined. Then pour in the water and stir.
  5. Add ice to the jug and decorate with slices of lemon.
Raspberry Lemonade
  1. Place the raspberries in a blender and blend until smooth.
  2. Place a sieve over a bowl and strain the raspberry puree into the bowl.
  3. Transfer the puree from the bowl to a serving jug.
  4. Add the lemon juice and agave syrup to the jug, and stir until all the liquid is completely combined. Then pour in the water and stir.
  5. Add ice to the jug and decorate with slices of lemon.

Perfect Pina Colada

Perfect Pina Colada

OK, we admit…we had lots of fun testing this recipe! We got through quite a few pineapples and just about enough rum, and we’re really happy with the final result.

This piña colada recipe is sweet, creamy and frothy, and is a great show-stopping cocktail for parties. You don’t need to use all of the pineapple chunks in the cocktail, so we recommend using them to make a quick fruit salad, or put them on the end of cocktail sticks if you’re entertaining at a party.

Enjoy!

Pina Colada

Print Recipe
Perfect Pina Colada
Perfect Pina Colada
Servings
1 cocktail
Ingredients
  • 1 pineapple
  • 150ml pineapple juice
  • 50ml coconut cream
  • 50ml light rum
  • 1 tsp agave syrup
  • 3/4 cup ice
Servings
1 cocktail
Ingredients
  • 1 pineapple
  • 150ml pineapple juice
  • 50ml coconut cream
  • 50ml light rum
  • 1 tsp agave syrup
  • 3/4 cup ice
Perfect Pina Colada
Instructions
  1. Slice the top off the pineapple and run a knife along the inside edge. Then use the knife to slice the inside of the pineapple into chunks and remove as much of the fruit as possible.
  2. Place 1/2 cup of the pineapple chunks in a blender with the pineapple juice, coconut cream, agave syrup, rum and ice, and blend until smooth and frothy. You can save the remaining pineapple chunks to use for something else.
  3. Pour the liquid from the blender into the pineapple and serve with a straw. Garnish with pieces of pineapple, orange and cherry served on a cocktail stick.

Make-Your-Own Milks (Almond & Coconut)

Almond and Coconut Milk

These simple and delicious milk recipes from the amazing My Whole Food Life are really easy to make. We’ve been meaning to share recipes for almond and coconut milks for a while, so we’re really excited about teaming up with My Whole Food Life to show everyone how straightforward it is to make these at home!

The taste is much creamier and delicious than store-bought milks and you can use the leftover pulp to make flour. For almond flour, simply bake the remaining pulp at 200°C for approximately 1 hour, then process until fine. For coconut flour, bake the pulp at 200°C for approximately 2 hours, then process until fine.

If you’re missing any equipment for the following recipes, make sure you check out the links at the bottom of the page.

Almond Milk

Ingredients
1 cup raw almonds
2 cups water
1/2 tsp vanilla extract

Method
1. Soak almonds in water overnight.
2. Drain and rinse almonds until water comes out clean.
3. Blend almonds, water (2 cups) and vanilla in blender for 1-2 minutes.
4. Balance sieve on top of a mixing bowl. Place muslin on top of sieve.
5. Pour blended mixture onto muslin and pick up the edges to close the muslin tightly. Squeeze the pulp inside the muslin until no more liquid comes out.
6. Transfer the almond milk from the mixing bowl to a glass bottle or jar.
7. Store in the fridge and use within 4-5 days. Shake well before use.

Coconut Milk

Ingredients
1 cup shredded coconut
3 cups water
1 tsp vanilla extract

Method
1. Blend coconut, water and vanilla in a blender for 1-2 minutes.
2. Balance sieve on top of a mixing bowl. Place muslin on top of sieve.
3. Pour blended mixture onto muslin and pick up the edges to close the muslin tightly. Squeeze the pulp inside the muslin until no more liquid comes out.
4. Transfer the coconut milk from the mixing bowl to a glass bottle or jar and keep in the fridge.
5. Store in the fridge and use within 4-5 days. Shake well before use.

Equipment

Make sure you visit the My Whole Food Life blog to discover a variety of healthy and delicious recipes.

#SoVegan

Pumpkin Spice Latte

Pumpkin Spice Latte

Makes 1 latte.

Ingredients

For the puree…
Small pumpkin

For the pumpkin spice…
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
1/8 tsp allspice

For the latte…
1 tbsp pumpkin puree
1/2 tsp pumpkin spice
2 tsp brown sugar
1 cup soya milk
1 tsp vanilla essence
Shot of espresso coffee
Coconut cream (optional)

Pumpkin Spice Latte

Pumpkin Spice Latte
– Full recipe http://bit.ly/2eJcTMg

Posted by So Vegan on Wednesday, 26 October 2016

Method for the homemade pumpkin puree

1. Preheat the oven to 180°C.

2. Slice and deseed the pumpkin, then place as many slices as you like on the baking tray. Bake for 40 minutes. You will only need 1 tbsp of puree per latte but you can make more for another time!

3. Remove pumpkin from the oven and spoon out the flesh, leaving the skin. Blend until smooth in a food processor and store in an airtight container.

Simply combine spices together for the pumpkin spice

Method for the pumpkin spiced latte

1. Place a small pan on a medium heat and add 1 tbsp of puree, 1/2 tsp pumpkin spice, and the sugar. Stir frequently until the mixture has combined and starts to caramelise.

2. Whisk in the milk and vanilla essence. Continue whisking until the liquid is hot and frothy.

3. Prepare the espresso shot and pour into a serving cup.

4. Pour the milk mixture into the cup over the espresso.

5. Top with whipped coconut cream and a sprinkling of pumpkin spice.

#SoVegan

Super Green Smoothie

Super Green Smoothie

Makes 1 smoothie.

Ingredients

1 banana peeled
1 cup mango diced
1 cup kale chopped
1 cup spinach
1/2 tsp spirulina powder
2 cups almond milk

Super Green Smoothie

Super Green Smoothie
– Full recipe http://bit.ly/2d2BWKt

Posted by So Vegan on Wednesday, 5 October 2016

Method

1. Combine all ingredients in blender until smooth.
2. Pour into serving glass and top with your favourite seeds.