Forever Aloe Vera Gel

Top seller

as close to natural plant juice as possible-99.7% pure aloe

Supports skin health

Aloe vera supports gastrointestinal health

Great for digestion

Aloe vera helps support immunity

Great for shiny, glowing skin, hair and nails

Rich in nutrients

Added vitamin C

Banana Upside Down Cake

This rich delicious upside down cake has rich flavour thanks to ripe mashed bananas in the the batter and a layer of banana slices in caramel sauce on top. This cake is so soft and moist could serve for breakfast! Rich and dense cake, but very moist at the same time. It’s between bread and cake.

Ingredients

2/3 cup packed brown sugar

4.5 tbsp unsalted butter, cut into pieces

About 3 banans s sliced into 1/4-1/3 inch rounds

For the cake batter

1/3 cup unsalted butter softened

3/4 cup graduated sugar

1 1/2 teaspoon vanilla extract

1/3 cup plain Greek yogurt or sour cream

2 eggs

2 overripe banan -mashed

1 cup all-purpose flour

3/4 cup whole wheat flour

1 1/2 tsp baking powder

dash of sea salt

Method

Preheat the oven to 350f. Grease 8x8x 2 inch square cake pan or 9×2 inch round cake pan. The pan must be 8 cups volume (cake will overflow 8x8x 1 1/2 inch square pan, it has only 6 cup volume.

Spread 2/3 cup brown sugar on the bottom of the pan and scattered in the bottom and scattered pieces of butter 4.5 tbsp place in the oven for 5-7 minutes until butter has melted. Remove from the oven and stir butter and sugar and spread evenly on the bottom. Arrange sliced bananas to cover the bottom. Set aside.

To make the batter in a bowl stir together dry ingredients flour, whole wheat flour, baking powder and salt set aside.

In a large bowl cream 1/3 cup butter and 3/4 cup sugar, add eggs and vanilla and mix to combine. Add the Greek yogurt and mashed banans, and mix to combine.

Turn your mixer on low and add dry ingredients mixture. Mix just to combine. Pour the batter over bananas, smooth the top and bake. Bake 30 minutes at 350 f, then reduce the heat to 325 f and bake for additional 25-35 minutes until the toothpick inserted into the center comes out clean.

Let it cool in the pan completely, or at least until the bottom is barely warm before inverting on the plate. Use a knife to loosen the edges from the pan, place on a plate upside down on top of the pan, then invert cake.

ORANGE CUPS

Ingredients

Orange cups

4 large oranges

240g ml/8 1/2 fl oz vegan butter milk or/ natural vegan yogurt

1 tsp clear honey

1 tsp vegan chocolate shavings (optional)

Method

Set the freezer to rapid freeze at 2 hours before freezing. to ensure that the oranges stand upright, cut a thin slice from the base of each. cut a lid from each orange and remove the pith and flesh from each. do this over a bowl to catch all the juice. Discard the pith from the scooped out flesh, then chop the flesh to make a chunky puree. Place in a bowl with the juice. And stir in the buttermilk and honey, and pour into a freezer proof container freezer for 1 hour. place the empty orange shells upside down on a kitchen paper and leave to drain.

Remove the orange mixture from the freezer and stir well, breaking up any ice crystals. Return to the freezer for a further 30 minutes, or until semi-frozen. filled oranges upright in a container. freeze for a further hour, or until frozen.

Before serving, transfer to the refrigerator for 30 minutes, to soften slightly. Serve decorated with shaving if using.

Dragon Punch with Ice Cream

Jamaica’s Dragon Stout, is a beer that has been around since 1920. But with Caribbean heritage, it’s not surprising that’s has molasses flavours. After all, molasses has been used to make rum in Jamaica for more than 260 years. Drangon Stout, a Foreign Extra Stout, is “sometimes referred to as Red Stripe’s darker and stronger brother according to the now defunct Dragon Stout Website.

We could immediately discover strong aromas of molasses and chocolate while we poured Dragon Stout into a shaker pint. it appeared dark mahogany during the pour, but once in the glass it was opaque and black as night. and perched atop it sat a loosely beaded, frothy, mocha-coloured head.

when I was young two of my sisters had Iron deficiency problem, I remember my mom would use dragon or Guinness with condensed milk, raw eggs, and vanilla essence, nutmeg. mix all together and gave it to my sisters as a punch. drinking Dragon alone or Guinness has so much iron. just like molasses.

My sixteen year suffer with Iron deficiency and I use similar method as my mom apart from the dairy and the eggs, my method is I use soya Swedish Glaze Ice Cream, cinnamon, vanilla essence and Dragon Stout. pretty good to help with iron deficiency.

Cheese & Spinach Muffins – with a pinch of paprika!

Great for breakfast or brunch on the run, these savoury muffins are quick and easy to put together.

Makes: 12

Preparation:

15 minuets, once the flax egg is made

Cooking: 25 minuets

• 150g (51/2 oz 1/3 cups ) baby English spinach
• 200g (7 oz 1/3 cups) self raising flour
• 3 tablespoons nutritional yeast
• 1 teaspoon of mustard powder
• 1 teaspoon sweet smoked pa
• 1/2 teaspoons fine sea salt
• Freshly ground black pepper
• 175ml non-dairy milk
• 25ml vegetable oil
• 1 flax egg
• 75g non- dairy cheese, grated

Heat the oven to 190C (375 f/Gas 5). Line a 12-hole muffin tin with paper cases.

Put the spinach in a pan, add a splash of water and set over a medium-high heat. Stir until wilted-it will only take a minute or so.drain the spinach, wrap in a clean tea towel (dish towel) and squeeze out any excess water.chop.

Mix the flour, 2 tablespoons of the nutritional yeast, the mustard powder, paprika salt and pepper in a bowl. In another bowl, mix together the milk, oil and the flax egg.

Mix the wet mixture into the dry – only just enough to combine – then fold in the cheese and spinach.

Spoon the mixture into the prepared paper cases. Sprinkle with the remaining nutritional yeast and bake for 20-25 minuets until firm to the touch and golden. Best enjoyed warm.

Potato & Spinach Vindaloo

 Curry paste

• 4 cardamom pods
• 2 teaspoons coriander seeds
• 1 teaspoon mustard seeds
• 1 teaspoon fennel seeds
• 2 cloves
• 3 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons hot curry powder (use 1 teaspoon if prefer a milder curry)
• 2 medium red chillies, seeded and finely chopped
• 1 teaspoon fine sea salt
• 2 teaspoons tomato paste (concentrated purée)
• 40 ml (1 1/4 fl oz) vegetable oil

For the rest of the dish

• 2 teaspoons vegetable oil
• 2 onions, chopped
• 175 g (1 lb 6 oz) tin chopped tomatoes
• 1 tablespoon castor (superfine)sugar
• 1 teaspoon fine sea salt
• 650 g ( 1 lb 7 oz ) boiling potatoes, peeled and chopped into 3 cm (1 1/2 inch) dice
• 100 g (3 1/2 oz) spinach leaves
• Chopped coriander to serve

Method

For the curry paste, toast the cardamom pods and the seeds in a dry frying pan until fragrant.

Transfer to a mortar,add the cloves and pound.Discard the empty cardamom pods, shaking out the seeds, and pound to a powder. add the remaining paste ingredients and pound to a wet paste, Set aside.

Heat vegetable oil in a large lidded pan and gently cook the onions for 10 minuets, or until very soft and golden at the edges. Add the curry paste and stir for 3 minuets, being careful not to burn the paste. Add 455 ml ( 16 fl oz ) water, the tomatoes, sugar and salt and gently simmer for 10 minuets. Add the potatoes; they need to be just covered with liquid, so top with a little water if necessary. Cover with the lid slightly ajar and cook for 20 minuets. Remove the lid and simmer for 10 minuets more, or until the potatoes are tender and the sauce thick.taste for seasoning and add more salt and sugar if needed.

Add spinach to the pan, cover and cook until just wilted. If your pan is not large enough to hold the curry and spinach together, wilt the spinach separately and then add. Gently stir to combine the vegetables. Serve immediately, sprinkle with coriander.

Delicious with vegan naan bread, or in my case, a gluten free loaf (I forgot to buy the naan!). 

Aloe propolis Cream

Excellent everyday moisturiser

Can help soothe irritation

Suitable for people with dry skin conditions

Rich and creamy texture

Contains aloe vera, bee propolis and camomile

Great for maintaining healthy, beautiful skin tone and texture

Great night cream during the winter months

Contains vitamins A and E, recognised for their natural skin-conditioning properties

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Aloe Bee Propolis Cream, is good for eczema or skin rash and dry skin

Forever Supercharge green

Supercharge your active lifestyle with this ultimate blend of powerful greens
.Ideal blend of over twenty fruits, vegetables and aloe
.supports pH balance and immunity
.support natural energy levels and metabolism
.high in antioxidant vitamins C and E
.Vegetarian and vegan friendly .Gluten-free

Next to the Supercharge Greens, is a bottle of pomsteen power luscious berry beverage

.94% fruit juice

.Great source of vitamin C

.Gluten-Free

.Vegetarian and vegan friendly

To ensure maximum flavour, we included not one, but seven fruits luscious berry beverage. Thanks to the wide-ranging berry, Forever pomesteen power boasts the antioxidant vitamin C which contributes to the Proctection of cells from oxidative stress. A great-tasting exotic drink with added pomegranate and mangosteen, blended with tasty mix of raspberry, blackberry and grapeseed extract.

Weight Management

With Forever Lite Ultra, a delicious soy protein power in chocolate or vanilla contributes to the growth in and maintenance of muscle mass.

Mix with water or your favourite soy milk, almond or coconut.

24g of protein when mixed with your favourite milk

Natural flavourings

Contain vital vitamins and mineral

Meal replacement if you’re watching if you’re your calorie intake

A filling snack between meals if you’re trying to gain weight

Use it to make delicious pancakes and ice-cream

Try mixing it with fruit or add a sprinkle to porridge

Or even better try making this smoothie bowl

Vegan smoothie bowl recipe

3 frozen bananas

1 tbsp cacao power

1/2 tbsp chocolate forever ultra lite protein power

1/4 cup roasted hazelnut

1 tbsp almond butter

1/2 cup almond milk

1/2 tbsp mapel syrup

pinch of salt

Toppings:

cocoa nibs

granola

bananas

strawberries

METOD

Place the milk into a high speed blender first. Then add the frozen bananas, chocolate spread/ vegan nutella and cocoa power.

Blend thoroughly on high speed for 1 minute until the mixture is completely smooth. You may need to stop and scrape down the blender depending on the strength of the you’re using.

taste and adjust the flavour as needed, by adding a sweetener as your choice for added sweetness or more cocoa power for richer chocolate flavour.

Pour into a bowl and top it off with chocolate chips if you wish, hazelnuts and cocoa nibs, if desired, and some slices of strawberries.

Serve immediately for best flavour and consistency.

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Best over night Orange Brioche Cinnamon Buns

Ingredients

3 1/2-4 cups all purpose flour

1 tsp salt

1 orange zested

3/4 cup whole milk, warmed between 95-110 degree f

1 tsp active yeast

2 tbsp honey

3 eggs

1 tsp vanilla

1 tsp grand mariner (optional)

1/2 cup (1 stick) salted melted butter

Cinnamon orange filling

1 cup white cane sugar

2 tsp cinnamon

2 tbsp orange zest

1/2 cup (1 stick) salted butter, softened at room temperature

Orange Cream Cheese Frosting

Orange cream cheese, softened

6 tbsp salted butter, softened

4 1/2 ounces cream cheese, softened

1 1/2 cups confectioners sugar

1 tsp finely grated orange zest

1 tsp vanilla

1 tbsp freshly squeezed orange juice

1/8 tsp salt

Method

For the Brioche Rolls:

• 1 The day before, start on the dough. In a small measuring glass, warm the whole milk until it reaches an internal temperature of 95-110 degrees F. If its too hot, let it sit so you don’t kill the yeast! Add the active dry yeast to the warmed milk and the honey. Stir well. Allow to poof for 10 minutes.
• 2 While the yeast is proofing, add the dry ingredients including the orange zest to a stand mixer fitted with a dough hook. Mix on low a few times until combined.
• 3 Melt the butter. Set aside to cool for 5 minutes. In a small bowl, whisk up the eggs. Add the vanilla and Grand Marnier if using. Make a well in the center of the dry ingredients, and add the egg mixture and slightly cooled melted butter and the proofed yeast mixture. Mix on medium speed until the dough comes together, about 5 minutes. You want the dough to be slightly sticky and moist but still hold its form. If the dough is too sticky add 1 tablespoon of flour at a time until its smooth.
• 4 Cover with plastic wrap and allow the dough to rise for 1-2 hours in a warm spot, or until doubled in size. I like to turn my oven on warm and place my mixing bowl on top of the stove. When the dough has doubled in size punch it down and turn it out onto a lightly floured work surface.
• 5 Roll the dough out into a 10×16 rectangle. In a small bowl, add the sugar, cinnamon and orange zest. Using a fork, press the zest into the sugar and mix well. Spread the softened butter all over the dough, and sprinkle with the the cinnamon/orange sugar mixture all the way to the edges of the dough.
• 6 Starting at one of the short ends, tightly roll up the dough into a log. With a sharp kitchen knife, slice into 10-12 rolls. Place the rolls in a baking dish, cover with plastic wrap and place in the refrigerator to rise overnight. If you cannot wait until the next day, allow to rise for an additional hour at least.
• 7 The morning of, take the rolls out of the refrigerator and allow to sit at room temperature for 30 minutes. Bake at 350 degrees F for 25- 30 minutes. Allow to cool for 15 minutes. Start on the cream cheese frosting.

Orange Cream Frosting

In a stand mixer fitted with a paddle attachment, add the butter and softened cream cheese. Beat until smooth. Add the remaining ingredients: orange zest, orange juice, vanilla, salt and confectioners sugar. Beat on medium speed until smooth. When the brioche rolls have cooled, top with the cream cheese frosting. Then EAT!

Kale Minestrone

This is a brilliant meal that’s packed with all the ingredients we need to build and energised our body.

Ingredients

1 onion, dried

1 tbsp olive oil

2 garlic, cloves peeled and diced

1 chilli pepper, chopped

1 tsp dried oregano

1 vegetable stock cube

1x400g tins chopped tomatoes

1 tbsp purée

175g spelt spaghetti

150g tightly packed kale leaves

Pink Himalayan salt and freshly ground black pepper

Small handful of fresh basil leaves, to serve

Method

1.Start by frying the onion in the olive oil in a large saucepan over a medium heat for 5-7 minutes until softened.

2. Add the garlic, carrots, and chilli pepper and fry for further 5 minutes. Add pinch of salt and black pepper with oregano.

3. Dissolve the stock cube in 500ml 2 cups boiling water and pour it into the saucepan with the beans, tinned tomatoes and tomato purée. Bring to the boil and simmer for 40 minutes.

4. Snap the spaghetti into 2-3 pieces, add to the pan and continue to simmer for a further 10 minutes, adding 250-500ml (1-2 cups) more water if needed.

5.Now stir the kale and simmer for a further 5 minutes.

6.Serve sprinkle with fresh basil.

Fresh and Toasty Summer Bruschetta Bites

Ingredients

1 large baguette bread loaf, sliced evenly into 24 pieces

1/4 cup vegan butter, melted

8 ripe plum tomatoes, chopped

1 garlic clove, minced

1 tablespoon balsamic vinegar

2 1/2 teaspoons extra-virgin olive oil

1/2 teaspoon onion powder

1 teaspoon sugar

2 tablespoons fresh basil basil, chopped salt and pepper, taste

Method

Preheat oven to 450°f and arrange bread slices evenly on two ungreased baking sheets. Brush bread with melted butter and bake for 5-8 minutes, or until toasted. In a large mixing bowl, combine tomatoes, garlic, vinegar, olive oil, onion powder, sugar, basil salt and pepper to taste; mix until thoroughly combined. Arrange toasted bread slices on a serving platter with tomato mixture spooned on top. Alternatively, you can serve tomato mixture in a bowl with a serving spoon in it, alongside toasted bread in a basket.

Caramel Apple Cake

If you have a sweet tooth then you’ll enjoy this cake deliciously but sweet! Taste delicious with the caramel sauce. Biting into the apple bits! gave’ it such a lovely taste of sweet and sour although there is more sweet than sour, working with two different sugar, plus your added caramel for serving (optional)

Ingredients

2/3 cup (135g) brown sugar

2 tsp cinnamon

1 cup 2 sticks, 226g) unsalted vegan butter room temperature

1 1/2 cups (300g) granulated white sugar

2 eggs

3 tsp vanilla extract

3 cups (375g) all- purpose gluten-free flour

3 tsp baking powder

1 cup (245g) vegan milk room temperature

2 Granny Smith apples peeled and finely chopped

Cinnamon Buttercream

1/4 cup (57g) unsalted butter

1/4 tsp vanilla extract

2 tsp cinnamon

1 cup (125g) confectioners sugar

1-2 tbsp heavy vegan whipping cream

Vegan caramel for drizzling

Method

1. Preheat oven to 350° degrees F. Prepare two 8-inch round cake pans with either baking spray or line with parchment.
2. Mix brown sugar and cinnamon together in a bowl. Set aside.
3. Beat butter and sugar together in a bowl of stand mixer fitted with paddle attachment until smooth and creamy. (1-2 minutes) Beat in eggs, 1 at a time, until incorporated.
4. Add vanilla extract. Once incorporated remove bowl from mixer.
5. Sift flour and baking powder together in a bowl then stir into creamed butter mixture by hand. Mix milk into batter until smooth.
6. You should have about 6 cups of batter. Pour 1 1/2 cups of the batter (or 1/4 of your total batter) into one of the prepared cake pans; add 1/4 of the apples and 1/4 of the brown sugar mixture. Lightly pat apple mixture into batter. Gently pour another 1 1/2 cups of batter over apple layer; top with another 1/4 of the apples and brown sugar mixture. Lightly pat apples into batter.
7. Repeat this with remaining batter and brown sugar/apple mixture in other cake pan.
8. Bake in the preheated 350°F oven until a toothpick inserted in the center of the cake comes out MOSTLY clean, 25 to 35 minutes. (Do NOT overbake! Cake is done when the edges are golden brown and the cake has just slightly pulled away from the sides of the pan)
9. When ready to assemble cake prepare Cinnamon Buttercream

Chocolate bombe

Ingredients

2 tbsp butter, 2 tbsp sugar and 2 tbsp cocoa to line the pudding basins

250g 70% dark vegan chocolate

250g butter

250g plain gluten-free flour

50g cocoa

1/2 tsp gluten free baking powder

4 eggs

250g golden castor sugar

1 good tsp vanilla extract

2 shots espresso

1 filled chocolate egg, about 40g, either creme eggs or if you are not allergic to nuts then try peanut butter egg. With vegan, it’s a bit mine’s was filled with raspberry filling and one with Apple.

To Serve

Plain or orange creme fraiche Prailine egg, grated

Method

1.Preheat the oven to 180°fan. Prepare the basins by greasing very well with butter. Mix the sugar and cocoa together and then coat all over the sides and bottom of the basins.

2.In a bowl placed over a pan of simmering water, melt chocolate with butter and stir through

3.In a separate bowl, mix the flour with cocoa and baking powder

4.Whips the eggs with sugar and vanilla until they have turned white and quadrupled in volume

5.When the chocolate and butter has melted, add the coffee

6.Fold the whipped egg mix into the butter, chocolate and coffee mix. Gently add the flour and cocoa mix in two parts and fold through.

7.Place half of the chocolate pudding mix into each basin and then place a chocolate egg (of the selection you have) in the centre, sitting up like a eggcup. Spoon more around to cover the eggs.

8.Place the pudding basins on a flat tray and put into the preheated oven and bake for approximately 15-17 minutes. May need a less time depending on your oven.

9.Leave to rest for five minutes so they come free of the basin then turn onto a plate and cut. Serve with flavored cream Fraiche or just plain creme fraiche with grated prailine egg. (optiona) this was one of John Torode’s recipes which tailored to vegan.

ENJOY!

Rice chilli noodles

Ingredients

400g/14 oz thin rice noodles

2 tbsp olive oil

2 cloves garlic, crushed 1 tbsp grated ginger

2 tbsp light soya sauce

150g/5 1/2 oz/2 cups chestnut mushrooms

1 large red pepper, sliced

4 spring onions, (scallion) chopped

1 red chilli, sliced

Method

1.Cook the noodles in boiling water according to the packet instructions or until aldente, then drain well.

2. Heat the oil in a large wok and fry the garlic, ginger, mushrooms, red peppers and chilli cook for 5 minutes then add the cook rice noodles stir for 2 minutes then add soy sauce.

3. Serve immediately, sprinkle with spring onions and extra chilli (optional).