Banana Milk (Easy!) – Detoxinista


This post may contain affiliate links. Please read my disclosure and privacy policy.

Banana milk is an easy, dairy-free milk that you can blend together in just minutes! It’s perfect for those who need a low-fat and nut-free option, and it tastes totally delicious.

banana milk with blue background.

What is banana milk? It’s made by blending a ripe banana and water together, into a creamy, milk-like consistency. When you use a ripe banana, it’s naturally sweet and breaks down quickly in the blender.

This is not to be confused with Korean banana milk, which is a banana-flavored dairy milk often made with banana juice concentrate and/or artificial flavors.

Why You’ll Love It

It’s vegan. This type of dairy-free milk is popular among the vegan community, particularly for those who need nut-free options. You can serve it over cereal, just like you would almond milk or oat milk.

It’s nutritious. Bananas are a great source

Read More

Government accused of ‘playing politics with children’s health’ over plans to delay ban on junk food deals


Food campaigners have accused the Government of “playing politics with children’s health” after it emerged ministers are planning to delay a ban on promotional deals for junk food.

Boris Johnson intends to postpone a long-awaited ban on “by one get one free” junk food deals as well as the introduction of a 9pm watershed for unhealthy food being advertised, The Times reported.

The Prime Minister wants to delay the measures for at least a year – and may scrap them entirely – in a bid to refocus his policies on cost of living and economic growth.

The PM has come under pressure from his Cabinet and Tory MPs to move away from what they perceive to be “nanny state” policies.

But children’s health campaigners have lamented the delay of policies, which they argue are proven to help families access nutritious food.

Barbara Crowther, from Sustain’s Children’s Food Campaign, said the

Read More

Grilled Cabbage and Fennel with Maple Mustard Cream


This grilled cabbage and fennel with vegan maple mustard cream is a feel-good veggie side dish that is so flavourful. The veggies are brushed with a garlic and sumac-infused oil before grilling. The maple mustard cream is naturally dairy-free with a cashew butter base.

An overhead shot of grilled cabbage and fennel in direct sunlight. The vegetables are covered in a creamy mustard seed sauce and garnished with fennel fronds.
An up close, overhead shot of grilled cabbage and fennel in direct sunlight. The vegetables are covered in a creamy mustard seed sauce and garnished with fennel fronds.
Overhead image shows ingredients for a grilled cabbage and fennel dish that is served with a vegan maple mustard cream.
An overhead shot shows a skillet with garlic and sumac infused olive oil in harsh, heavily shadowed light.

Sometimes I just want to make and share a seasonal grilled vegetable side with a flavourful sauce! This is true to how we eat once the weather warms up. Cook a bunch of veggies over fire, maybe throw a vegan sausage on while we’re at it. Then whisk together a little sauce or vinaigrette and cook some rice or other starch on the side. Simple and so satisfying.

One of my favourite vegan sauce shortcut ingredients is raw cashew butter. It’s so creamy and smooth. You whisk it with water, some type of acidic component, and any other flavours you like–kind of similar to tahini sauce!

Read More

Sihanoukville Cambodian products, food fair attracts over 65K visitors


Content image - Phnom Penh Post

The Cambodian Food and Products Fair was held from May 13-15 at Sihanoukville’s Techo Square. PREAH SIHANOUK PROVINCIAL ADMINISTRATION

More than 65,000 people descended upon Sihanoukville for the Cambodian Food and Products Fair, a three-day exhibition of Khmer food and products at Techo Square, according to the Preah Sihanouk provincial Department of Tourism.

The multi-day event, held from May 13-15, saw vendors demonstrating the importance of Cambodian food as part of national culture, with the aim of convincing tourism sector suppliers to switch to using Cambodian, rather than imported products.

Department director Taing Sochet Kresna told The Post on May 16 that the exhibition, organised by his department with the support of the Ministry of Tourism and the provincial administration, was conceptualised after their assessment of the ways in which the province could better lure and retain tourists.

He said that despite the province recently developing major tourist attractions as

Read More