September 7, 2015

Want to know which recipe books are the best rather than buying a 'best seller'? Here at LICKALIX HQ we know fruit and veg and love a good perusing of cookbooks for inspiration. 

So we thought, what would be better than posting two of our favourite recipe books of the month! So if you, like us, are looking for lolly-tastic inspiration, or you're just looking for a little bit of refreshingly light reading here are some of our favourites for this month!

The Funky Fresh Juice Book by Jason Vale

This juicing recipe book has over 100 fruit and veggie juice fusions with subheadings including: Dr. Juice, Kids Corner, Gym Bunnies and even Celebrity Juice! 

The LICKALIX HQ Top Pick: Fruit 'n' Nut

3 Unsalted Raw Brazil Nuts

3 Unsalted Raw Almonds 

1/2 Medium Ripe Banana

3 Golden Delicious Apples 

 1 Large Handful Fresh or Frozen Seasonal Mixed Berries 

1 Small Handful of Raisins

1 Small Handful of Ice Cubes 


Hemsley + Hemsley: The Art of Eating Well

This cookbook was started by two London-based sisters who have a passion for healthy food and living. Their rich recipes are much like our ice lollies, which are free from dairy, gluten and lactose- ticking off all necessary boxes for our office lunches! These sisters live by the philosophy that "a healthy gut, leads to a healthy mind and body" and here at LICKALIX we completely agree! 

The LICKALIX HQ Top Pick: Quinoa-Stuffed Peppers with Feta


2 large Romano red peppers (or 4 small ones) or the darker more rustic bell peppers (avoid the artificially huge pale varieties found in some supermarkets)

100g quinoa - soaked overnight or for 8 hours in double the volume of filtered water with a pinch of salt. Drain and rinse thoroughly before cooking. (If you can't soak it, thoroughly wash and rinse the quinoa and follow packet instructions)

100ml homemade chicken bone broth (or good-quality vegetable stock) - if you can't make your own buy organic, gluten-free stock (check for unwanted ingredients on the label/water

1 handful of green olives, pitted and diced - look for unpasteurised and traditionally cured

1 small red onion, finely diced

1 large pinch of dried thyme or 1 tsp of fresh thyme leaves

2 large handfuls of parsley, finely chopped, or you could use a mix of herbs like parsley, mint, dill or coriander

Juice of ½ lemon

A little fresh red chilli, sliced

Sea salt and pepper to taste

1 small handful of quality feta, crumbled or roughly chopped. For DF version, substitute feta with pumpkin and/or sunflower seeds.

How To Make

  1. Preheat oven to 200C.
  2. Lay the peppers flat-side-down and slice in half lengthways – this makes a less wobbly base and makes them easier to fill.
  3. Roast cut-side-up on a baking tray for 12 minutes.
  4. Place the soaked and drained quinoa in a pan, cover with the broth or water and bring up to the boil. Simmer on a low heat for 12 minutes until the quinoa is tender.
  5. Meanwhile, prepare the remainder of the ingredients. Combine them with the cooked quinoa and taste for seasoning – remember the feta will be salty.
  6. Preheat the grill.
  7. Stuff the pepper with the quinoa mix, top with crumbled feta and grill for 3-5 minutes until golden and bubbling. For DF version, substitute feta with pumpkin and/or sunflower seeds.

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Brought to you by the guys and gals who make natural, healthy, handmade, ice lollies using real fruit that are lactose, gluten and dairy free. Keep posted for more blogs and let us know if there is anything you would like us to write about!

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