Today’s post is going to be short and sweet (literally, with today’s plant-based eggnog recipe 😉 ). I want to wish you a very happy Christmas and New Year. I hope you have some lovely treats lined up, and that you will create time between Christmas and New Year for some well-needed nurturing and reflection, as well as time with loved ones. Another whole year has gone by with all its ups and downs, and you deserve to celebrate the year’s successes and set intentions for 2017.
And the Winner of our Breakfast Challenge New Year Vitality Detox place is…
I want to say a massive thank you and congratulations to everyone who took part in our very first 30 Day Raw Breakfast Challenge, and a particularly HUGE ** Congratulations!! ** to our Raw Breakfast Challenge New Year Vitality Detox winner…
** Pia **
Pia and our 3 runners-up, Kelly, J and Linda, also win our gorgeous GLOW: 7 Delicious Days of Clean Eating. Well done all four of you!!
If you missed the Raw Breakfast Challenge this time, don’t worry – I’m planning another one soon, so look out for the emails in the new year 🙂
And in the meantime, have a wonderful Christmas and treat yourself to…
This Week’s Delicious Festive Recipe: Coconutnog
I’ve always been intrigued by the idea of eggnog but never actually made it. As I don’t drink milk or eat cream, this year I decided to create a deliciously rich and creamy plant-based version. This recipe makes enough for 6 servings. I hope you adore it as much as I do!!
2 cups organic coconut milk
3 whole cloves
½ teaspoon ground cinnamon
½ cup maple syrup or honey
1 cup white rum (optional)
2 cups organic tinned coconut milk
1 teaspoon sugar-free vanilla extract
¼ teaspoon ground nutmeg
ground cinnamon & cinnamon stick for decoration (optional)
Combine coconut milk, cloves and cinnamon in a saucepan. Heat over a low heat for about 5 minutes, slowly bringing the coconut milk mixture to the boil. Leave to cool for about an hour, allowing the spices to infuse in the coconut milk.
When the mixture is cool, strain to remove the cloves.
Blend the cooled coconut milk mixture with the maple syrup / honey, rum, tinned coconut milk, vanilla extract, and nutmeg until creamy.
Refrigerate or blend a few ice cubes into your Coconutnog. Before serving sprinkle with ground cinnamon and, if you have them, add a cinnamon stick to each glass 🙂