Serve 1 | Preparation Time: 20 mins

Ingredients:

• 90ml UFC Velvet Almond Milk Unsweetened 
• 20ml Non-Dairy Cream
• 30ml Honey
• 4g Blue Spirulina Powder
• 100g Hokkaido Milk Ice Cream
• 40g Avocado Almond Puree
• 150g Crushed Ice
• Whipped Cream (Garnish)

• 50g Avocado
• 20ml UFC Velvet Almond Milk Unsweetened
• 10ml Non-Dairy Cream
• 10ml Honey
• 1g Matcha Powder

Method:

1. Combine avocado, non-dairy cream, honey, matcha powder and UFC Velvet Almond Milk Unsweetened in a blender and blend until smooth to prepare avocado almond puree.
2. Combine non-dairy cream, honey, blue spirulina powder, UFC Velvet Almond Milk Unsweetened, Hokkaido milk ice cream and crushed ice in a blender and blend until smooth to prepare smoothie.
3. Scoop avocado almond puree to the bottom of a serving glass, garnish aside the inside of the prepared glass with whipped cream. Pour smoothie and serve.

Serves 1 - 2 | Preparation Time: 45 mins

Ingredients:

• 1 jar Naturel Organic Tomato Kale sauce
• Naturel Organic EVOO, for cooking
• 1 tbsp Naturel Organic Basil EVOO, for garnish
• 1 Onion, finely chopped
• 3 cloves Garlic, minced
• 1 1/2 cups Arborio Rice
• 4 cups Organic Chicken or Vegetable Broth
• 1 pint Cherry Tomatoes, halved
• 1/2 cup Grated Parmesan Cheese
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Method:

Serve 1 | Preparation Time: 20 mins

Ingredients

• 75ml UFC Velvet Oat Milk Unsweetened.
• 30ml Orange Juice.
• 25ml Peach Syrup.
• 10ml Lemon Juice.
• 90ml Soda Water.
• Ice Cubes
• Pink Grapefruit (Garnish)

Instructions:

1. Combine orange juice, peach syrup, lemon juice and UFC Velvet Oat Milk Unsweetened in a serving glass, then stir to combine.
2. Add ice cubes and top with soda water.
3. Garnish with pink grapefruit and serve.