As most of you know by now, Honest is all about empowering people to live a happy and healthy life. This commitment extends from our products to our community of members, like you! So, we love it when we find like-minded brands that take the extra effort to engage, excite, and educate their customers. What started as a passion to deliver unique and inspiring designs to fellow gym lovers, activewear brand Lorna Jane has now given a whole new meaning to staying fit and healthy — it’s a lifestyle that transcends the walls of the gym.

In her newest book, Inspired, Lora Jane Clarkson brings women her honest and authentic advice on living an active and inspirational life. Packed with healthy recipes, DIY beauty tricks, travel tips, and more, Inspired is the coffee table book for the modern woman. Today, we’re thrilled to share Lorna’s “Swap This for That” food philosophy, complete with her own must-try recipe for Nice Cream. Enjoy!

Swap This for That

Swap This for That (+ Nice Cream Recipe!)

Many people think that in order to be healthy, you have to deprive yourself of your favorite foods. But how mundane would that make mealtime? Deprivation is a slippery slope that can lead to loads of other problems, so it’s time to ditch the dreaded “D” word and embrace a smart swap! We are constantly inspired by finding new ways to nourish, even more so when we can find a way to turn a tasty treat from naughty to nice. You don’t need to stop it, just swap it for the good stuff.

Who says you need to give up ice cream? Just make it N-I-C-E

Nice Cream
Makes 6 cups | Prep + Cook Time: 15 Minutes per Flavor + Standing Time (Nice Cream Needs To Sit Out of The Freezer for 30 Minutes Before Serving)

Swap This for That (+ Nice Cream Recipe!)

Cotton Candy

2 frozen medium bananas
1 cup coconut milk
2 tablespoons of dried cranberry or berry powder
1 tablespoon dried goji berries
1-2 tablespoons coconut flakes
2 cups ice

In a blender, process bananas, milk, berry powder and ice. Once smooth, fold in goji berries until just combined. Sprinkle with coconut flakes. Pour into container and leave to set in freezer.

Mint Choc Chip

1 frozen medium banana
1 cup baby spinach leaves
2 tablespoons honey or maple syrup
2 tablespoons dark chocolate or cacao nibs
½ tablespoon peppermint extract
1 cup can coconut milk, chilled in the fridge for 3 hours
2 cups ice

Place all the ingredients (except for the cacao nibs and peppermint extract) in a high-speed blender until thick and smooth. Add in the peppermint extract and mix until just combined. Add the cacao or dark choc chips last and fold through. Pour into container and leave to set in freezer.

Choc Crunch

1 cup coconut flesh from 2 young coconuts
2 frozen medium bananas
¼ cup cacao powder
1 tablespoon almond butter
2 teaspoons maple syrup
½ teaspoon vanilla bean paste
Pinch of sea salt
2 cups of ice (depending on thickness)
1 tablespoon cacao nibs

Process all ingredients (except the cacao nibs) in a food processor or blender until combined. Fold through cacao nibs last with a spoon and top with additional nibs. Pour into container and leave to set in freezer.

Want more? Click here to pre-order your own copy of Inspired!

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