About Time: You Got Creative with Rude HealthBy Angelica Malin

Looking up to spruce up your summer dining? Try your hand at these divine, dairy-free recipe ideas from our friends at Rude Health. Summer never looked so good!

Dairy-Free Recipe Ideas: Coconut and Lemongrass Broth

Serves: 2

Prep time: 10 min

Cook time: 25 min

Ingredients:

• 500ml Rude Health Coconut Drink
• 250ml vegetable stock
• 1-2 red chilis
• A couple kefir lime leaves
• 2 garlic cloves
• 3-4 spring onion, roughly chopped
• 2 lemongrass stalks, roughly chopped
• 1 knob ginger, roughly sliced
• 1 sweet potato or squash, bite size cubes

For the coriander drizzle:

• 2 sticks lemongrass, roughly chopped
• 1 lime
• Dash of neutral oil
• Handful of coriander/ thai basil
• Optional: Serve with noodles, any soft veg such as beans, pak choy, greens, asparagus etc

Method:

1. Preheat your oven to 200c and bring a kettle to the boil.
2. Drizzle the sweet potato or squash with oil, salt and pepper and roast for approximately 20-25 minutes until golden.
3. Add 500ml of Coconut Drink and 250ml of stock and bring to the boil.
4. Once boiling, add the chili, lime leaf, lemongrass, garlic, spring onion and ginger and simmer for about 20 minutes.
5. Make the coriander drizzle by adding all of the ingredients to a high-speed blender.
6. When the broth has simmered for long enough, strain the liquid and add it back to the pan. Add the noodles and any veg you are using and cook them in the broth adjusting cooking time accordingly.
7. When everything is cooked, ladle it into warmed bowls and top with the coriander drizzle, sliced chilli and a sprinkle of coriander or Thai basil.

Dairy-Free Recipe Ideas: Summer Veg Carbonara with Oat Drink

Serves: 2

Prep time: 10 min

Cook time: 10 min

Ingredients:

• 200g spaghetti
• 2 free range eggs yolks
• 50ml Rude Health Oat Drink
• 1 clove garlic
• Handful grated parmesan
• Handful of frozen peas, asparagus spears and courgettes (mini ones work well) or any other summer veggies cut into similar sizes pieces
• A couple sprigs of thyme, picked

Method:

1. Put a large pan of salted water on to boil.
2. Slice the courgettes at an angle, into similarly sized pieces.
3. In a bowl, mix the egg yolk, most of the parmesan, the Oat Drink and salt and pepper with a fork.
4. Cook the spaghetti according to packet instructions.
5. Heat a large deep sided frying pan with a dash of oil.
6. Add the veg to the pan and stir until golden. Add the garlic at the last minute so it doesn’t burn.
7. Halfway through the pasta cooking time, add the frozen peas to the boiling water.
8. Drain the pasta, reserving a mugful of starchy cooking water.
9. Add the pasta and peas to the pan with the veggies and the egg yolk mix.
10. Give everything a good mix, adding lots of black pepper and a splash of cooking liquid at a time until the pasta is glossy and it reaches the desired consistency.
11. Serve immediately sprinkled with thyme and the remaining parmesan.

Dairy-Free Recipe Ideas: Hazelnut Chocolate Mousse

Serves: 4-6

Prep time: 15 min

Chill time: 3 hours

Ingredients: 

• 200g dark chocolate
• 200ml Rude Health Hazelnut Drink
• 2 tbsp cocoa powder
• 3 tbsp golden caster sugar
• 4 fresh eggs, yolks and whites separated
• Optional to serve: roasted chopped hazelnuts, sea salt and/or cacao nibs

Method:

1. Fill up a small saucepan one third with boiling water and bring it to a gentle simmer.
2. In a medium bowl, break the chocolate up into pieces and add in the Hazelnut Drink.
3. Place the bowl over the simmering water on a low flame, making sure the bowl doesn’t touch the water.
4. Gently whisk the chocolate and Hazelnut Drink until the chocolate is mostly melted. Remove from the heat.
5. Whisk in the cocoa powder and leave to cool for a few minutes.
6. Separate the eggs yolk and egg whites. Add the egg whites and a pinch of salt to a stand mixer. Mix or hand whisk the egg whites to medium peak.
7. Stop the beaters and add 1 tbsp of sugar at a time, beating in-between until the egg whites are medium peak and all the sugar is incorporated.
8. Add the egg yolks and a pinch of salt to the melted chocolate mix and stir to combine.
9. Slowly and gently fold the egg whites into the chocolate mixture until there are no white bits remaining.
10. Pour or ladle the mixture into the ramekins sitting on a tray.
11. Chill in the fridge for three hours minimum, we recommend overnight.
12. Top with hazelnuts, cacao nibs, sea salt or all three.

Dairy-Free Recipe Ideas: Almond Bakewell Panna Cotta

Serves: 4

Prep time: 20 min

Chill time: 1 hr 20

Ingredients:

• 450ml Rude Health Almond Drink
• 1/4 cup maple syrup
• 1/2 tsp agar powder
• 1 tsp vanilla extract
• 1 tsp almond extract
• 25ml Amaretto (optional)
• A handful of toasted almonds

For the compote:

A handful of fresh or frozen pitted cherries

1 tbsp maple syrup

Method:

1. In a medium pan, add the Almond Drink, maple syrup and agar powder and stir well to combine.
2. Add the vanilla and almond extract and stir again.
3. Whilst stirring the mix continuously, place over a medium heat and bring to the boil. Once it begins to boil, turn it down to a simmer for two minutes still stirring continuously.
4. Take it off the heat and add the Amaretto if using.
5. Pour the mixture into a jug. Divide the mix between the moulds or ramekins on a tray.
6. Leave the mix to cool to room temperature for 20 minutes and then put in the fridge to chill completely, for at least an hour.
7. Whilst cooling make your compote by placing the berries and maple syrup in a saucepan over a medium heat. Stir until the berries are soft and broken up a little. This should take about 20 minutes.
8. To serve, turn the panna cotta from the moulds out on to individual serving plates or serve directly from the ramekins.
9. Top with the compote and toasted almonds.