½ cup fresh mango cubes per person
1 cup low-fat yoghurt or soy yoghurt
¼ cup light sour cream
vanilla icecream (optional)
Combine yoghurt and cream. In parfait glasses, layer mango and cream mixture (or icecream). Top with mango cube.
This revolutionary book contains hundreds of new and improved recipes for all kinds of occasions. With the help of these tasty and easy-to-follow recipes for breakfasts, lunches, main meals and desserts, through to food for special occasions, vegetarian cooking and gluten-free food - and by following Sue's step by step guide to eliminating harmful natural and added food chemicals - it is possible to be free of a wide range of health and behavioural problems caused by food intolerance.
This is a book which transforms families
Sue, I'm sure you have felt many times over the years that you are a quiet voice speaking against a loud majority, but I think we are slowly getting louder too!
Veronica
Disclaimer: the information given is not intended as medical advice. Always consult with your doctor for underlying illness. Before beginning dietary investigation, consult a dietician with an interest in food intolerance. Information is drawn from the scientific literature, web research, group members and personal enquiry; while all care is taken, information is not warranted as accurate and the Food Intolerance Network and Sue Dengate cannot be held liable for any errors and omissions.
