Method

1. Brush the halved peaches with some maple syrup and place them in a hot, lightly greased grill pan or grill and sear them until grill marks form.
   
2. In a small bowl, mix together the maple syrup with 3 pumps of Truth Origins SHIELD. 
   
3. Top the seared peach halves with a dollop of soy or coconut yoghurt, a drizzle of maple syrup mixed with Truth Origins SHIELD and some chopped hazelnuts.
   

Method

1. Add the soy milk to a blender, along with the frozen banana, cinnamon, turmeric, ground vanilla powder, VITALITY and chia seeds and blend until completely smooth.

2. Add ice to the mixture and blend until the desired consistency has been achieved.

3. Pour your golden milk smoothie into a glass and top with more chia seeds and cinnamon. 

Optional: You can add unflavoured, plant-based protein to this smoothie if you prefer smoothies with a higher protein content.

Method

1. In a blender, blend the orange slices with the plant-based milk until completely smooth.

2. Add the frozen banana, plant-based protein powder and 1 serving of Truth Origins VITALITY and blend until a creamy consistency is achieved. 

3. Pour the smoothie into a bowl, add your toppings of choice and enjoy!

Method

1. Combine 2 cups/ 400grams of your yoghurt of choice with the chia seeds and place in the fridge. Leave for a couple of hours, or ideally overnight

2. Next, combine the remaining yoghurt with your Vitality Liquid Curcumin and pour into two glasses

3. Add the chia pudding on top, followed by the pineapple chunks.

4. Finish by garnishing with lemon zest.

5. Enjoy!

Method

1. Preheat the oven to 350 degrees F (180 degrees c)

2. Add the butter and brown sugar to a bowl and cream together in a large mixing bowl

3. Add in the Molasses and mix together

4. Add the flour and the baking soda incrementally whilst stirring

5. In a small bowl mix the Vitality Liquid curcumin with the ginger, cinnamon, salt, and soy milk until the spices are fully dissolved

6. Mix the wet and the dry ingredients together

7. Roll the mixture into small balls and place on parchment paper

8. Place into the preheated oven for 10-12 minutes

9. Remove from oven and allow to completely cool before moving them

Method

1. In a food processor or blender add the banana, 4 of the strawberries, ice cubes, Shield vitamin c drops, yoghurt, milk, and nut butter.
   
2. Blend until smooth and pour into bowl or glass.
3. Top with chia seeds, desiccated coconut, cacao nibs and the remaining 2 strawberries.
4. Enjoy!

Method:

1. Preheat oven to 180c, and grease or line a 2lb loaf tin.
2. In a large mixing bowl combine Shield vitamin c drops, mashed bananas, 200ml of dairy-free milk, coconut oil and maple syrup. In another mixing bowl sieve the flour, and combine with sugar and baking powder.
3. Pour the wet ingredients into the dry, and mix until completely combined.
4. Next pour half of the mixture into the other mixing bowl, and add the melted chocolate, cacao powder and remaining 20ml of dairy-free milk to one of the bowls.
5. Combine thoroughly.
6. Add 1 tablespoon of each mixture after the other, until the loaf tin is full. You want to create an almost chessboard like pattern.
7. Next, using a knife draw lines vertically and horizontally through the mixture roughly 3 times to create the marbling.
8. Gently push sliced strawberries into the top of the mixture, and cover with foil. Make sure the foil is loose so the loaf can rise whilst baking without getting stuck to the foil.
9. Place in oven to bake for 55-60 minutes, or until a toothpick comes out clean.
10. Check on the loaf halfway through, and add some more sliced strawberries into the gaps.
11. Take the foil off with 10 minutes to go, to enable to the loaf to crisp up on the top.
12. Leave to cool, before slicing and enjoying.

Method:

1.  Preheat oven to 180c.
2. In a mixing bowl combine oats, desiccated coconut, cinnamon, salt, and baking powder.
3. In a separate mixing bowl combine mashed banana, liquid vitamin C, dairy-free milk.
4. Add wet ingredients into dry, and combine thoroughly.
5. Fold in the sliced strawberries (saving a few for on top) and empty mixture into a heatproof dish.
6. Place dish in the oven for 25 minutes, before serving with a dollop of your favourite dairy-free yoghurt .

Method:

1. Place all of the ingredients for the smoothie bowl into a high-speed blender/processor and pulse a few times before blending on high speed.
   
   
2. Periodically scrape down the sides with a sturdy silicone spatula and repeat until smooth and a slightly melted ice cream-like consistency.
   
   
3. Top with your preferred toppings and Voila!
   

Method:

1. Drain and rinse your cashews thoroughly.
   
   
2. Add to a high-speed blender along with your 2 cups of water, strawberries, vanilla, and salt.
   
   
3. Pulse a few times before blending on high until smooth.
   
   
4. Hold a large nut milk bag over a large mixing bowl or measuring jug then pour through the blended mixture.
   
   
5. Squeeze out as much moisture as possible before decanting the pulp (you can use this in baked goods or just throw in a smoothie).
   
   
6. Stir in the Shield Liquid Vitamin C, starting at 12 pumps and adding additional pumps until you get to your preferred level of sweetness. Do not exceed 24 pumps!
   
   
7. Decant into a glass bottle and seal.
   
   
8. Store in the refrigerator for up to 3 days or consumer straight away!

Notes

The recipe yields almost 600ml of gorgeous pink milk. I prefer to use the full 24 pumps of liquid vitamin C but 12 is still nice too. You can also up the strawberries to 200g if you wish!

*All cup measurements used are UK cup measurements and so 1 cup = 250ml. Please note that the prep time is largely setting time.