Co Yo Ice Cream

Some time ago I made a wonderful discovery in the health food store.  Co Yo.  This brand make coconut based yoghurts and ice cream which are all dairy free, gluten free and vegan.  My daughters love ice cream, as most children do, and although we had found some delicious sorbets they still seemed disappointed to miss out on the creamy taste of ice cream.  I was a little sceptical when I initially purchased the Co Yo ice cream, especially considering the almost $13 price tag for a 500ml tub.Was this just going to be another one of those disappointments where you spend a small fortune but the product just doesn't live up to expectations?

My fears were unfounded.  In fact, this is possibly the most exciting discovery I've made in the gluten-free/vegan world.  Our first purchase was the Organic Chocolate and it was superb.  Creamy like real ice cream, chocolaty but not too sickly sweet, and with that coconut flavour that made it feel like we were eating a really posh golden rough flavoured ice cream.  Of course we then branched out to try the Vanilla and Nutmeg (delicious, creamy), Sticky Date and Tamarind (a slightly sour note, fabulous), Cherry with Raw Choc Chips, and Acai Berry (less creamy).  There is also a natural coconut option, a Mango and Lime flavour and a Pina Colada which we haven't tried.....yet.

The yoghurt is also delicious and is rich and creamy.  There are a variety of flavours including natural, mango, mixed berry and passionfruit, which is my favourite.  The products are 100% vegan, containing no dairy protein at all.  They are also nut free, soy free and contain no artificial colours or flavours.  Obviously the ice creams are not an everyday food choice but the price helps to make sure we use Co Yo for special treats only.  It is delicious on its own or served with fresh fruit.

You can find more information at the Co Yo website.

Rice with Quinoa, Tomato and Cumin

This is another quick dish that can be served as a side or can be enjoyed on its own for a light dinner or lunch.

What you will need:

• 2/3 cup of basmati rice
• 1/3 cup quinoa, rinsed
• 1 1/2 cups vegetable or chicken stock
• 2  medium ripe tomatoes, diced
• 1 clove of garlic, crushed or finely diced
• 1 tsp ground cumin
• olive oil
• salt and pepper to taste

What you need to do:

1.  In a small saucepan heat some olive oil.  Add the garlic and cumin and stir for about 30 seconds.  Add the tomato and stir gently over a low heat until it begins to soften.

2.  Add the rice and quinoa and mix well.  Add the stock and bring to a boil.  Reduce heat to low, cover and allow to cook for 14 minutes.

3.  Check that liquid has been absorbed and rice and quinoa are cooked.  Allow to stand covered for five minutes before serving.

I served this with sautéed kale with pine nuts and some store bought vegan falafels with a dollop of natural yoghurt for a quick and easy mid-week dinner.  If you are able to eat dairy, you could also make a quick sauce using 1/4 cup natural yoghurt with 1/2 tsp cumin and a squeeze of lemon juice, salt and pepper which is lovely drizzled over the top.