Thank you!
Thank you so much for taking time out, it was great to see you! I hope that wherever you are on your journey, there was some food for thought on introducing healthier and more sustainable food choices. To support you in your journey, there are three things I would to share with you…
Small changes lead to big transformation
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Presentation slides
There was a lot of information shared! To act as a little reminder, please click on the link below to view the slides.
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From Plant To Planet
The book is available to purchase locally from the ‘Re-loved’ Health Connections store and online at Amazon.
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Free health coaching session
Do you feel ready to make a change but not sure where to start? Or perhaps you’d like to put a focus on your health and wellbeing?
Recipe inspiration.
Snack recipes
Both snacks shared were quick and easy to make, they were naturally dairy-free, nut-free and gluten-free (using gluten-free oats). Please click on the links below for the recipes:
No-bake energy balls - for those based in Guernsey, sunflower seed butter is available from Hansa and all the other ingredients are available in supermarkets, as well as health food shops.
Mango flapjack (see below) - this can be made with a variety of different dried fruits like apple or apricot. You can also make it with a combination of fruits to vary the flavour.
For free online recipe inspiration, check out:
BOSH - all your favourites made plant-based. Really accessible recipes.
Healthy Living James - heathy, naturally dairy-free and gluten-free meals and snacks. Predominantly plant-based and with some meat and fish.
Minimalist Baker - meals for every occasion, and a great resource for smoothies, baking and snacks.
Mango flapjack.
Ingredients
200g dried mango
250g oats (gluten-free optional)
4 tbsp coconut oil
3 tbsp maple syrup
Method
Place the dried mango, coconut oil and maple syrup in a bowl and cover with boiling water and leave for 10 minutes.
In the meantime, set the oven to 180 C (fan). Weigh the oats into a bowl, and line a square tin (approx. 21cm x 21cm) with baking paper.
When the mango has softened, pour all the mixture, including the water, into a blender and blitz until smooth.
Add the mango mixture to the oats and mix until they are all covered.
Pour the mixture into the lined tin and bake for 20-25 minutes, until the top and edges are beginning to brown.
Remove from the oven, and using the edges of the baking paper, lift onto a cooling rack for approx. 10 minutes before cutting into 24 small or 16 larger pieces. Enjoy!