AC Nutrition

24/06/2025

These look almost too good to be true! Have you tried to make them?

30/05/2025

This looks delicious, and the cocoa-sifter is very impressive!

13/05/2025

I love a good potato salad, this one looks fantastic.

03/05/2025

This a good, if a bit scary, illustration of the change in our shopping habits.

29/04/2025

The MTHFR gene gets blamed for many illnesses, but there’s much more to methylation than one gene. If you’ve ever wondered about methylation and how you know if you are a good methylator this webinar will be well worth a watch.

21/04/2025

This looks great! That’s tonight’s tea sorted.

14/04/2025

There is so much information now about the toxins we are exposed to, and the harm they can do us. We can all improve our health by reducing the chemicals we use in our homes.

09/04/2025

Most people in the UK don’t eat enough fibre. Fibre feeds your gut bacteria but also helps your body remove toxins as well as improving how frequently you go to the loo.
There are links with Parkinson’s and hormonal cancers and constipation - no one wants those so eat your lentils and veggies!

07/04/2025

More healthier sweet treats, this time key line! What’s not to like?

Healthy Key Lime Pie Energy Bars: Easy Vegan & Gluten-Free Snack! 🌟🍋🥥

Ingredients:
For the Base:
1 cup / 140g raw almonds or cashews
1 cup / 150g Medjool dates, pitted
Pinch of salt

For the Key Lime Filling:
1 1/2 cups / 210g raw cashews, soaked for at least 4 hours or overnight, drained
1/2 cup / 120ml full-fat coconut milk (from a can, refrigerated) or coconut cream
1/3 cup / 80ml fresh key lime juice (or regular lime juice)
1/4 cup / 60ml maple syrup or agave nectar
2 tablespoons / 30ml melted coconut oil
1 tablespoon / 6g lime zest (from key limes or regular limes)
Pinch of salt

Directions:
1. Line an 8x8 inch (20x20 cm) square baking pan with parchment paper, leaving some overhang for easy removal.
2. Make the base: Add the almonds/cashews to a food processor and pulse until coarsely ground. Add the pitted Medjool dates and a pinch of salt. Process until the mixture sticks together when pressed between your fingers. If too dry, add another date or a teaspoon of water.
3. Press the base mixture firmly and evenly into the bottom of the prepared baking pan. Place the pan in the freezer while you make the filling.
4. Make the filling: Rinse the food processor bowl. Add the soaked and drained cashews, coconut milk/cream, lime juice, maple syrup/agave, melted coconut oil, lime zest, and salt. Blend on high speed until completely smooth and creamy, scraping down the sides as needed. This may take a few minutes.
5. Pour the key lime filling over the chilled base in the pan. Spread it out evenly.
6. Cover the pan and freeze for at least 4-6 hours, or until the filling is firm.
7. Once firm, use the parchment paper overhang to lift the bars out of the pan. Let them sit at room temperature for 5-10 minutes before slicing into squares or bars with a sharp knife.
8. Store the bars in an airtight container in the freezer. Let them thaw slightly before eating.

Recipe Information:
Preparation Time: 25 minutes (plus soaking time) | Freezing Time: 4-6 hours | Total Time: 4.5 - 6.5 hours | Calories per Serving: Approx. 250-300 per bar (if cut into 9) | Number of Servings: 9-12 bars

05/04/2025

Perfect breakfast idea!

03/04/2025

Ah ha! I always knew we should have vinegar with chips!

22/02/2025

Walking