It's been hot all over Europe for weeks now and the never ending summer calls for cooling ice cream treats. I felt inspired to make plant-based ice cream using coconut milk as the base, infused with raspberries, lavender and a hint of vanilla. Read this week’s blog to get the recipe!
Marie-Theres Langlotz is a Holistic Nutritionist (CNP), Certified Reiki Practitioner and aspiring certified CBT Practitioner offering holistic nutrition consultations to counter traumatic and chronic stress, educational workshops and talks.
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