Desserts
From sweet treats to mousses and gelato, you’ll love these fresh and bright desserts, full of oomph and character, and yours for the taking. Indulge in simply scrumptious Vanilla Custard, sweet and fragrant Coconut and Lime Tapioca Pudding or jiggly, wiggly Almond Milk Jelly. They’ll hit the spot and promote a happy and healthy tummy, too.
BERRY SMOOTHIE BOWL
GF 
WF 
DF 
VEG
SERVES 2
Berries are precious gems in the antioxidant department, and are delightfully sweet with a low fructose count, making them a gut-friendly dessert treat option. This fun recipe could easily double as a wholesome breakfast.
1 cup (5 1/2 oz/155 g) frozen blueberries
1/2 cup (1 oz/25 g) baby spinach leaves
1 cup (5 1/2 oz/150 g) frozen strawberries
1 cup (9 fl oz/250 ml) almond milk
1 tablespoon (14 g) almond butter
1/2 teaspoon alcohol-free vanilla extract
Purée all the ingredients in a blender until smooth and creamy. Spoon into serving dishes and serve immediately.
TAPIOCA PUDDING
GF WF DF 
SF
SERVES 4
Tapioca is the starch that comes from the cassava plant, which is native to Brazil. It’s a gentle, gluten-free alternative to starchy carbs and grains, which have the potential to increase the inflammation and mucosal damage that can lead to leaky gut.
1/4 cup (1 3/4 oz/50 g) small pearl tapioca, soaked in filtered water for 30 minutes and then drained
1 teaspoon stevia powder, or liquid stevia to taste
1 organic egg, lightly beaten
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
14 fl oz (400 ml) additive-free coconut milk
1 cup (9 fl oz/250 ml) almond milk
1 teaspoon alcohol-free vanilla extract
Place all the ingredients except the vanilla in a large bowl and whisk to combine. Set aside for 5 minutes to thicken.
Transfer the mixture to a small saucepan, then place over medium heat and bring to a boil. Continue to cook, stirring constantly, for 2–3 minutes or until the tapioca granules are translucent and soft.
Remove from the heat and stir through the vanilla. Serve when the dessert has your preferred combination of heat and thickness – the mixture will thicken as it cools.
◁ ANTI-INFLAMMATORY SQUASH WHIP
GF WF DF SF VEG
SERVES 2
Squash has a neutral taste and smooth texture that makes it the perfect foundation for desserts. You won’t even notice you’re eating fiber-packed vegetables when you savor this sweet treat. It’s intentionally packed with anti-inflammatory spices that will supercharge your healing.
1 cup Squashy Yellow Squash
1 inch (2.5 cm) piece of ginger, peeled and grated
1/8 teaspoon stevia powder
1/2 teaspoon ground cinnamon, plus extra to serve
1/2 teaspoon ground turmeric
1/4 teaspoon alcohol-free vanilla extract
1 cup (9 fl oz/250 ml) additive-free coconut milk
Purée all the ingredients except the coconut milk in a blender until smooth and creamy, then add as much of the coconut milk as necessary for your preferred consistency. Serve with any remaining coconut milk, if desired, and a generous sprinkle of cinnamon.
◁ VANILLA CUSTARD
GF WF SF
MAKES 1 1/2 CUPS (13 FL OZ/375 ML)
There’s nothing more soothing and indulgent than rich, velvety custard, but traditionally the white sugar and cream can leave your tummy tied up in knots. My version supplies the exact satisfaction custard should induce, but free of any awkward digestive complaints.
3/4 cup (6 fl oz/185 ml) filtered water
1 teaspoon powdered gelatin
3 organic eggs
8 drops liquid stevia
4 1/2 oz (125 g) unsalted organic butter, softened
1 1/2 teaspoons alcohol-free vanilla extract
Pour the water into a small saucepan and sprinkle the gelatin over the top. Set aside for a minute or until the gelatin softens. Put the saucepan over medium heat and stir constantly with a wooden spoon for 2–3 minutes or until the gelatin has dissolved.
Pour the gelatin mixture into a blender, then add the eggs, stevia, butter and vanilla. Blend on low speed for 2 minutes or until pale and thick.
Spoon the custard into an airtight container and chill in the fridge. Stir before using. The custard will keep in the fridge for 3 days.
NOTE: To make Chai Custard, add 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/3 teaspoon ground cardamom.
◁ LEMON AND BLUEBERRY ICE CREAM
GF WF DF VEG
SERVES 2–3
Load up on alkalizing, detoxifying lemon and antioxidant-rich blueberries in this sugar-free ice cream. Velvety, vitamin E-rich avocado and gut-flora-friendly coconut carry the zingy flavors perfectly. The frozen berries create an ice-cream texture without any freezing step. It’s a refreshing way to finish off your dinner.
1 cup (5 1/2 oz/155 g) frozen blueberries
1/4 cup (2 fl oz/60 ml) additive-free coconut milk
1/2 teaspoon alcohol-free vanilla extract
juice of 1/2 lemon
1/2 medium avocado, pitted and peeled
Purée all the ingredients in a blender until smooth and creamy. Serve immediately.
◁ COCONUT AND LIME TAPIOCA PUDDING
GF WF DF SF
SERVES 2
Whisk yourself away to the tropics with this sweet sensation that will leave you dreaming of island sunsets. Coconut is at the top of my list for gut-friendly foods, as it boasts amazing antimicrobial, antifungal and antiviral properties, thanks to its precious healthy saturated fats: lauric, capric and caprylic acids.
1/2 cup (3 1/4 oz/95 g) small pearl tapioca
2 1/2 cups (21 1/2 fl oz/625 ml) almond milk
1/4 teaspoon alcohol-free vanilla extract
pinch of Celtic sea salt
9 1/2 fl oz (270 ml) can additive-free coconut milk
2 large organic egg yolks, lightly beaten
1/8 teaspoon stevia powder
1 tablespoon (6 g) grated lime zest, plus extra to serve
2 tablespoons (40 ml) lime juice
Heat the tapioca, almond milk, vanilla extract and salt in a medium saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, for 10–15 minutes or until the tapioca is translucent. Stir in the coconut milk, then remove from the heat.
In a large bowl, combine the egg yolks with the stevia, then add to the tapioca mixture gradually, stirring constantly. Stir in the lime zest and juice. Put the saucepan over medium heat and cook, stirring constantly, until the mixture has thickened.
Refrigerate until set, then serve garnished with extra lime zest.
◁ ALMOND MILK JELLY CUP
GF WF DF SF
MAKES 1 CUP (9 FL OZ/250 ML)
Gelatin is a good source of protein and contains eighteen protein-building amino acids. It’s a great ingredient to include in your gut-healing arsenal, as it seals the digestive tract to help boost nutrient absorption.
1 cup (9 fl oz/250 ml) almond milk
2 teaspoons powdered gelatin
1/4 teaspoon vanilla powder
1/2 teaspoon powdered stevia
Put half the almond milk and the gelatin in a small saucepan over low heat. Whisk briskly until the gelatin is dissolved. Remove from the heat and add the remaining almond milk along with the vanilla and stevia, and whisk to combine.
Pour into one or two glasses or jelly molds and refrigerate until set. The jelly can be stored in an airtight container in the fridge for 1–2 weeks.
◁ KEFIR YOGURT
GF WF DF SF VEG
SERVES 2
Boost your inner ecosystem with the beneficial bacteria in this delicious yogurt to keep your immune system strong.
You’ll need a sterilized glass bowl or large jar, a blender, a strainer, a square of cheesecloth, an elastic band and a wooden spoon. (Avoid using metal, and store in a glass jar.)
3 young coconuts, at room temperature
2 dairy-free probiotic capsules or 1 tablespoon dairy-free probiotic powder
liquid stevia or stevia powder, to taste
fresh berries, to serve (optional)
Open the coconuts and strain the coconut water into a bowl. Set aside.
Scrape out the coconut flesh, trying not to include any husk, and place in a blender. Add the coconut water and blend until creamy – it should have the consistency of yogurt.
Pour the mixture into a glass bowl and add the contents of the probiotic capsules or the probiotic powder.
Cover the bowl with cheesecloth, securing it with the elastic band, and put in a cool, dry, dark place for 1–2 days. When ready, it should taste fairly sharp without a hint of sweetness.
Add stevia to taste, then refrigerate and enjoy over the next 7 days. Serve with fresh berries, if using.
◁ CHOCOLATY MOUSSE
GF WF DF SF VEG
SERVES 2
This decadent, rich, chocolate mousse will give any regular cream-filled variety a run for its money. Cacao is also a highly beneficial and gut-friendly food; studies have shown that gut bacteria transform components of cacao into anti-inflammatory chemicals that benefit your health.
1 ripe avocado, pitted and peeled
1/4 cup (2 fl oz/60 ml) almond milk
1 tablespoon (7 g) chia seeds
1 teaspoon alcohol-free vanilla extract
1/3 cup (1 oz/30 g) cacao powder
8 drops liquid stevia
fresh berries, to serve (optional)
Combine all the ingredients except the berries in a blender and blend for 30 seconds, until smooth and creamy. Spoon into bowls and chill slightly before serving topped with fresh berries, if desired.
NOTE: If you suffer from adrenal fatigue, consume cacao in moderation, preferably in the morning.
ALOE VERA JELLY
GF WF DF SF VEG
SERVES 1
This refreshing jelly is very soothing for the gut but, as it’s a mild laxative, don’t overindulge if you have a tendency for diarrhea. Play with the flavors by replacing the vanilla with chopped mint, a favorite spice or even berries.
12 fl oz (350 ml) aloe vera juice
1–2 teaspoons agar-agar
1/4 teaspoon alcohol-free vanilla extract
liquid stevia, to taste
shredded coconut, to taste (optional)
Warm the aloe vera juice in a medium saucepan over medium heat, then add the agar-agar and stir until it dissolves. Continue stirring for a couple of minutes. When the mixture starts to boil, remove from the heat, add the vanilla extract and stevia, then pour into ice-cube trays.
Top with the coconut, if using, then refrigerate until set.
SMASHED RASPBERRY
GF WF DF VEG
MAKES 1 1/2 CUPS (13 FL OZ/375 ML)
Raspberries are a beautifully tart and refreshingly sweet treat low in yeast-feeding sugars, making them an excellent replacement for confectionery, conventional sweets and even high-fructose fruits such as bananas. Be on the lookout for the freshest (or fresh frozen) organic raspberries, as studies have shown them to contain higher levels of antioxidants.
1 cup (5 1/2 oz/155 g) natural cashews, pre-soaked (see here) and drained
1/2 cup (2 1/4 oz/60 g) frozen raspberries, plus extra, mashed (optional)
1/2 teaspoon alcohol-free vanilla extract
1/4 teaspoon ground cinnamon
pinch of Celtic sea salt
Purée all the ingredients in a food processor until smooth and creamy. Stir through extra raspberries, if using. Serve immediately.
L–R: Raspberry and Lime Pudding, Raspberry Gelato
◁ RASPBERRY AND LIME PUDDING
GF WF DF VEG
SERVES 2
For me, the word “pudding” conjures up images of something incredibly joyous, sweet and a little bit on the naughty side. This fruity pudding is all of the above, but its naughtiness is only in its lip-smacking sweetness. You can indulge in this dessert knowing that every ounce of it is bringing life to your intestinal cells.
2 cups (9 oz/250 g) frozen raspberries
grated zest and juice of 1 lime
1/2 teaspoon alcohol-free vanilla extract
3/4 cup (4 1/4 oz/120 g) natural cashews, pre-soaked (see here) and drained
1/2 cup (4 fl oz/125 ml) additive-free coconut milk, chilled
1/8 teaspoon stevia powder
small pinch of Celtic sea salt
Purée all the ingredients in a food processor. Serve immediately.
RASPBERRY GELATO
GF WF DF VEG
SERVES 3
Skip the local gelateria. With this gorgeously pink and silky-smooth substitute, you can savor every last mouthful with zero guilt and zero tummy upsets.
1 1/4 cups (6 3/4 oz/195 g) natural cashews, pre-soaked (see here) and drained
2 teaspoons alcohol-free vanilla extract
3/4 cup (3 1/4 oz/90 g) frozen raspberries
1 tablespoon lemon juice
6 drops liquid stevia
1/2 cup (4 fl oz/125 ml) additive-free coconut milk
Purée all the ingredients in a food processor until smooth. Transfer to three individual ice-cream molds or ramekins and place in the freezer for 2 hours or until frozen. Run a warm knife around the outside edge of the molds, then turn each one out into a bowl, or scoop into a dish, and serve immediately.
◁ AVOCADO ICE CREAM
GF WF DF SF VEG
SERVES 2
This is a recipe you could do blindfolded with one arm tied behind your back. It’s that easy, but so utterly delicious and creamy. Avocados are also ridiculously beneficial; full of monounsaturated fats and vitamin E, they’re easy on the gut lining, too. You can now happily wave your regular dairy-filled chemical cocktail goodbye and swap it with this soothing dessert.
1 avocado, pitted and peeled
1/2 cup (4 fl oz/125 ml) additive-free coconut milk, chilled
1 tablespoon (20 ml) lemon juice
1/4 teaspoon alcohol-free vanilla extract
6 drops liquid stevia
Purée all the ingredients in a blender until smooth and creamy.
Churn the mixture in an ice-cream machine according to the manufacturer’s instructions, or cover and freeze for 1–2 hours or until just frozen, then stir vigorously or beat with a hand mixer. Return the ice cream to the freezer, then stir or beat every 30 minutes two or three more times. Return to the freezer until completely frozen.
◁ BAKED BLUEBERRY CUSTARDS
GF WF DF
SERVES 4
Ultra-comforting and soft like a big downy blanket, this is one of my favorite sweet comfort foods to cuddle up to at the end of a cold day. Coconut milk is an excellent replacement for traditional dairy, making an allergy- and digestive-system-friendly custard.
14 fl oz (400 ml) can additive-free coconut milk
4 organic egg yolks
1 teaspoon alcohol-free vanilla extract
8 drops liquid stevia
1 cup (5 1/2 oz/155 g) blueberries
Preheat the oven to 275°F/gas mark 1 (140°C).
Heat the coconut milk in a medium saucepan over medium heat for 2–3 minutes or until just warmed.
Meanwhile, whisk the egg yolks to ribbon stage (when you lift the whisk the mixture falls slowly and forms a ribbon that holds its shape for a while). Slowly add the coconut milk to the egg, then return to the saucepan and place over medium heat, stirring constantly, until it starts to thicken. Remove from the heat, then stir through the vanilla extract and stevia.
Divide the blueberries between four ramekins or ovenproof bowls, then pour the egg mixture over the top. Place the serving dishes in a baking dish, then pour enough boiling water into the baking dish to come halfway up the sides of the ramekins.
Bake for 30–35 minutes or until the custards wobble when shaken gently. Allow to cool, then refrigerate until you’re ready to serve.