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Recipe of the Month – December – Simple Mango and Cashew Mousse
December 11th, 2017
This Christmas you may be entertaining and have to provide for someone who is intolerant to gluten or dairy. This is a suitable dessert that you can put together in no time!
Simple Mango and Cashew Mousse
1 jar cashew nut butter (170g)
8 medjool dates
Peel the mangoes the cut the flesh off the stone. ( Ella recommends using a blunt knife as the mangoes are usually slippery!)
Place the mango into a blender with the cashew butter and the pitted dates and blend until smooth and creamy.
Pour the mousse into glasses and put them in the fridge for about 30 minutes to set.
You can turn this mousse into an ice cream by slicing the mango and freezing it for about 4 hours before making the dessert. Follow the same instructions above but using a food processor.
Mangoes are rich in vitamin C and A, important antioxidants to keep your immune system healthy and prevent cancer in the long term. They also aid the process of digestion, as they contain enzymes which help the body to digest protein and fibre which encourages good elimination.
By Nutritionist, Nicky Seabrook
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