the

GOODfor you

FOOD BOOK
 are
You w

the Boss
Pulverises virtually any combination of
ingredients to increase absorption and
create a noticeably smoother mouthfeel

Creates everything from green smoothie

to hot soup, from sorbets to hummus an
from nut butter to flour.

Eating healthy has never been easier!

 you
eat.
what

l.

es
nd
 RISE KE
AND SHINE ME G

ZESTY GREEN BAGDAD EGGS TUNA & EGG

SMOOTHIE WITH QUINOA CHOPPED SALAD

VEGAN OVERNIGHT BREAKFAST PEA & MINT

BLUEBERRY OATS SMOOTHIE SOUP

POACHED EGGS HOMEMADE EGG POTATO

WITH AVO FETA SMASH CHOC RICE POPS CAULIFLOWER CURRY
EEP GUILT
GOING C LI C
ON IM K
FREE TREATS
A
VIEW GES TO
RECI
PES

VEGAN ZUCHINNI BANANA, PECAN & RAW CHOCCY

& KALE SLICE HONEY FROZEN YOGHURT NUT SLICE

QUICK BEEF VEGAN TROPICAL RAW COFFEE

MINCE STIRFRY FRUIT CHAI PUDDING CHEESECAKE SLICE

RECIPE ICONS
GF Gluten Free DF Dairy Free

LS Low Salt P Paleo

PALEO ALMOND & SESAME LF Low Fat V Vegan

CHICKEN NUGGETS
HP High Protein VEG Vegetarian
BAGDAD EGGS
WITH QUINOA
 RISE
AND SHINE

KI C K ST A R T
D AY W I T H
YOUR G Y
THES E E N E R
R E C I P ES
BOOSTING

2
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 ZESTY
GREEN SMOOTHIE

PREP: 5 MINUTES SERVES: 4 (MAKES 800ML)

Ingredients METHOD

1. For best results, use your Breville Boss blender.

1 small lime, peeled,
seeds removed 2. Place ingredients into the blender jug and secure lid.
1 green kiwi fruit, peeled 3. Press the GREEN SMOOTHIE function, or blend
for 60 seconds until smooth.
1 Lebanese cucumber,
roughly chopped

6 ice cubes

375ml (1 cups) chilled

coconut water

100g kale leaves,

stems removed,
roughly chopped

1 pear, quartered, cored

GF LS LF DF P V VEG 4
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 BAGDAD
EGGS WITH QUINOA

PREP: 15 MINUTES COOK: 15 MINUTES SERVES: 4

Ingredients METHOD
2 cups cooked quinoa 1. Preheat oven to 180C.
40g butter 2. Lightly grease 4 x 1 cup capacity baking dishes
with a little butter.
1 clove garlic, minced
3. Divide the cooked quinoa between the four dishes.
2 teaspoons ground
Crack two eggs into each dish.
cumin
4. In a small pan, melt the butter until it starts to
Juice of 1 lemon
foam, add the garlic, and cook for 30 seconds,
2 tablespoons fresh mint, until just changing colour. Add cumin, lemon juice
chopped and mint. Season.

8 eggs 5. Pour all over egg dishes. Sprinkle with cheese.

Place in to the oven for 12 minutes, cooking longer
1 cup grated Parmesan if firmer eggs are required.
cheese
6. Serve immediately with toasted flatbread.
Toasted flatbread

VEG 6
 O D
G O TIP
R YOU l l owing
FO e f o
y of th
d d an ast: r e akf
o a u s b
ee t icio
Feel fr up your del dried fruit,
n ,
to live , chia seeds extract or
nuts , vanilla innamon.
a n a
ban u c h as c
s s
spice

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 VEGAN
OVERNIGHT BLUEBERRY OATS
RECIPE BY VEGGIEFUL

PREP: 3 MINUTES SERVES: 1

Ingredients METHOD
cup rolled oats 1. Add all ingredients to a bowl or jar and stir until
combined.
1 cup Vitasoy Soy
Milky Lite 2. Refrigerate for at least 6 hours until thickened and
the rolled oats have softened.
1 tablespoon maple syrup
3. Eat straight from the bowl/jar and be amazed
cup blueberries by the ease and deliciousness of overnight oats.
Enjoy!

GF LF HP DF V VEG 8
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 BREAKFAST
SMOOTHIE

PREP: 10 MINUTES SERVES: 4 (MAKES 900ML)

Ingredients METHOD
140g ( cup) Greek 1. For the best results, use your Breville Boss blender.
reduced fat natural
yogurt 2. Place ingredients into the blender jug and secure lid.

65g ( cup) oat bran 3. Press the SMOOTHIE function, or blend until smooth.

2 tablespoons white chia

seeds

30ml (1 tablespoons)
maple syrup or honey

6 pitted dates, roughly

chopped

500ml (2 cups) chilled

milk, almond, rice or
soy milk

2 ripe bananas, peeled,

roughly chopped

GF LF HP P V VEG 10
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 POACHED EGGS
WITH AVOCADO & FETA SMASH ON SOURDOUGH

PREP: 15 MINUTES COOK: 10 MINUTES SERVES: 4

Ingredients METHOD
AVOCADO AND FETA SMASH AVOCADO AND FETA SMASH
1 large ripe avocado, 1. Place avocado halves in a bowl, fork through to
peeled and halved create a rustic mash. Add lemon juice, crumbled
feta, chopped parsley, dill and tomato. Mix well.
1 tablespoon lemon juice

60g crumbled feta

POACHED EGGS
cheese, goat or cow milk 2. Bring a medium shallow saucepan of water and
vinegar to the boil. Break egg into a small dish and
2 tablespoons chopped keep aside.
parsley
3. Reduce the heat and bring water to a simmer.
1 tablespoon chopped dill Carefully slide in the egg.
100g cherry tomatoes, 4. Break remaining eggs into small dish one by one,
chopped and add to water.
POACHED EGGS 5. Allow 3-4 minutes for poached eggs with firm
8 eggs whites and soft runny yolks. Cook longer for a
firmer egg. Remove with a slotted spoon, rest on a
1 tablespoon white paper towel to absorb any excess water.
vinegar
6. Smear avocado smash on toasted sourdough and
8 thick slices sourdough top with poached eggs.
bread

VEG 12
 O D
G O TIP
Y OU cup
FOR ething like kes is
in som
g ut fla
n
Addin tened coco could mix it
e
unswe e too, or you luten free
nic of g
super use a blend uffs.
p
up and ats and rice
o

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 HOMEMADE
CHOC RICE POPS

PREP: 15 MINUTES COOK: 8-16 MINUTES SERVES: 8 ( CUP)

Ingredients METHOD
4 cups brown 1. First make the chocolate coating - in a small saucepan, add the
rice puffs rice malt syrup and organic coconut oil and heat gently over a
low heat until warmed. Remove from the heat and stir in the
80ml rice malt syrup raw cacao powder, stirring well until smooth.

80ml organic 2. Add the brown rice puffs and coconut flakes to a large bowl
coconut oil then drizzle the chocolate coating over top. Stir really well until
the brown rice puffs are completely coated. It may seems like
2 tbsp raw cacao you dont have enough chocolate coating, but keep stirring, it
powder will cover it all!

3. If you are happy with a more soft, chewy coco pop then all you
need to do now is spread the coco pop mixture into a baking
paper line container and then straight in the fridge until it sets
(about 20 minutes or so). Then break it up (it will crumble apart
easily) and store in an airtight container in the fridge.

4. If you prefer a more crispy, crunchy version, then preheat the

oven to about 160 degrees. Spread the coco pop mixture into a
baking paper lined baking tray (you will need to do two batches).

5. Bake for 4-8 minutes, stirring around once, until crispy.Watch

them closely as burnt cacao is not so nice! Allow to cool
completely and store in an airtight container (not in the fridge).

TIPS & HINTS

Serve with homemade almond milk or if youre not dairy
intolerant, some organic full fat dairy. Take a mouthful
of crispy-crunchy chocolate goodness (or softnchewy if
youre so inclined) and indulge in the childhood nostalgia.

GF LS DF P VEG 14
 HANDY
TIPS & HINTS
1
COOKING TIP
When making scrambled eggs, cooking spray and
water can be substituted for butter and milk.

WHEN FRESH IS BEST

Fresh eggs produce the best looking fried egg a compact
oval with a thick white and a high centred yolk.

3
DID YOU KNOW?
Hard-boiled eggs are easiest to peel right after cooling.
Cooling causes the egg to contract slightly in the shell.
 SHOW
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EGGS
Eggs are a nutrition powerhouse, providing 11 different vitamins and minerals,
omegas-3s and important antioxidants. They also have one of the highest
nutritional quality protein of all food sources.

A serve of eggs provides a quarter of the recommended dietary intake (RDI) of

protein for adults and a third of the RDI for children. Along with their nutritional
value, eggs are tasty, convenient and affordable, making them an excellent part
of a well-balanced, healthy diet.

16
 W

PEA & MINT SOUP

 FE E L G O O D
P AC K E D
MEALS O D U C E
F R E S H P R
WITH U G O I N G
TO K E E P Y O
FOR LO N G E R

KEEP
ME GOING
18
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 TUNA & EGG
CHOPPED SALAD WITH ANCHOVY DRESSING
PREP: 20 MINUTES COOK: 10 MINUTES SERVES: 4-6

Ingredients METHOD
TUNA AND EGG CHOPPED SALAD TUNA AND EGG CHOPPED SALAD
400g fresh tuna steaks 1. Heat a griddle pan until very hot. Brush tuna with a
little olive oil and season with salt and pepper
6 boiled eggs
2. Cook the tuna 2 minutes on each side, keeping it
1 curly lettuce, washed and pink on the inside. Remove from the heat. Once cool,
chopped break into bite size pieces
1 punnet cherry tomatoes, 3. Bring a small saucepan of water to the boil, add
halved eggs and cook for 7 minutes. Drain and cover with
1 carrot, grated cold water to cool. Once cool, peel cut into quarters

1 cucumber, sliced ANCHOVY DRESSING

1/2 cup green olives 4. Mix the garlic, oil, lemon juice and anchovies in a
bowl. Mash the anchovies well with a fork. Pour over
1 bunch basil leaves, torn the dressing then lightly toss the salad

ANCHOVY DRESSING 5. To serve: On a large platter, place the curly lettuce,

top with tomatoes, grated carrot, sliced cucumber,
1 clove garlic, minced
olives. Scatter over torn basil leaves, the tuna pieces
3 tablespoons olive oil and boiled eggs.

2 tablespoons lemon juice

TIPS & HINTS
6 anchovy fillets, finely Hard-boiled eggs are easiest to peel right after
chopped cooling. Cooling causes the egg to contract
slightly in the shell.

GF DF P 20
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 VEGAN
ZUCCHINI & KALE SLICE
RECIPE BY VEGGIEFUL

PREP: 10 MINUTES COOK: 50 MINUTES SERVES: 12

Ingredients METHOD
Drizzle olive oil 1. Preheat your oven to 180C. In a fry pan on medium
to high heat, add the oil and onion and saute until
1 onion, diced transparent. Wrap the grated zucchini in a cloth and
1 garlic clove, crushed squeeze hard to discard the excess liquid. Add in the
garlic, kale and grated zucchini, season with salt and
500g zucchini, grated pepper and saute until the zucchini has softened.
Remove from the heat and set aside.
1 big handful roughly torn
kale leaves 2. In a food processor, add the curry powder, salt,
pepper, tofu, Vitasoy Soy Milky Lite, nutritional yeast,
2 teaspoons curry
flour and mustard and blend until smooth.Combine
powder
the creamy mixture from the processor and the
Big pinch of salt zucchini mixture and pour it into a 25cm x 25cm
lighty greased tin.
Big pinch of black pepper
3. Bake for 50 minutes to 1 hour until lightly browned
350g extra firm tofu on top and a skewer comes out clean. Allow to cool
200ml Vitasoy Soy Milky and put in the fridge until needed.
Lite

1 tablespoon nutritional
yeast

2 tablespoons flour

2 teaspoons dijon
mustard

LS LF DF V VEG 22
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 PEA
& MINT SOUP

PREP: 10 MINUTES COOK: 6 MINUTES SERVES: 4

Ingredients METHOD
420g (3 cups) frozen 1. For the best results, use your Breville Boss blender.
green peas
2. Place peas in a large heatproof bowl. Cover with
2 green onions, roughly boiling water. Stand for 5 minutes or until thawed
chopped and drain.
500ml (2 cups) 3. Place peas, green onion and stock into blender jug
vegetable stock, at room and secure lid.
temperature
4. Press the SOUP function until program finishes.
35g ( cup) fresh mint
leaves 5. Add mint leaves and secure lid.

Salt and freshly ground 6. Puree 30 seconds or until combined, season to taste
pepper, to taste with salt and peppe

Greek style unsweetened 7. Divide among serving bowls, dollop with yogurt and
yogurt, to serve garnish with extra mint leaves.

Extra fresh mint leaves,

TIPS & HINTS
to serve
We have used shelf stable UHT stocks in our
soup recipes.

If using fresh stock, stock must be heated to

boiling point for 1-2 minutes, and then allow
to cool until there is no visible steam before
blending.

GF LS P V VEG 24
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 QUICK
BEEF MINCE STIR FRY

PREP: 10 MINUTES COOK: 10-15 MINUTES SERVES: 4-6

Ingredients METHOD
500g organic grass fed 1. Chop up the spring onion, brown onion and red
beef mince capsicum into 1cm pieces.

2 spring onions 2. In a non-stick pan, add the veggies and cook for a few
minutes over a med-hot heat until starting to soften
1 brown onion and brown.
1 red capsicum 3. Add the beef mince and stir to break up, continue to
2-3 large handfuls baby stir fry for 5 minutes, then add the Tamari sauce and
spinach add the baby spinach on top. Allow the spinach to
start wilting and then stir it through.
1 tbsp Tamari sauce
4. Remove from the heat and drizzle the sesame oil
2 tsp sesame oil over top. Serve as is or with some asian greens or
broccolini on the side.

GF LS HP DF P 26
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 EGG
POTATO & CAULIFLOWER CURRY

PREP: 20 MINUTES COOK: 40 MINUTES SERVES: 4

Ingredients METHOD
6 eggs 1. Bring a small saucepan of water to the boil, add
2 tablespoon vegetable oil the eggs and cook for 9 minutes. Drain and plunge
into cold water to cool. Crack, peel and cut into
1 onion, chopped
halves and quarters. Set aside.
2cm piece ginger, grated
2. Heat the oil in a heavy based saucepan. Add the
2 cloves garlic, grated onion and cook for 5 minutes until soft, then add
1 teaspoon turmeric the ginger, garlic and spices. Cook for a further 1
minute.
2 teaspoon garam masala
2 teaspoon ground cumin 3. Stir in the tomatoes, cauliflower, potato and chilli
(if using).
4 large ripe tomatoes, chopped
1 head cauliflower, cut onto 4. Add cup of water, put the lid on, and cook gently
florets for 30 minutes.

2 potatoes, peeled and cut into 5. Once potato is cooked, add the peas, spinach,
chunks lemon juice and boiled eggs. Cook for 2 minutes,
sprinkle in coriander and serve.
1 green chilli, split lengthways
(optional) 6. Serve with a dollop of yogurt and Naan bread.
1 cup fresh peas
1 handful spinach leaves
1 lemon, juice
Handful coriander, chopped
Plain natural yoghurt, to serve
4 pieces of Naan bread

VEG 28
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 PALEO
ALMOND AND SESAME CHICKEN NUGGETS
RECIPE BY FIG & CHERRY

PREP: 20 MINUTES COOK: 25 MINUTES SERVES: 4

Ingredients METHOD
500g chicken thigh fillets 1. Heat oven to 200C and line a baking tray with non-
(or breast fillets), trimmed stick paper. Slice the chicken into bite size chunks
of fat about 4-5cm. Set aside.

2 eggs 2. Add the eggs, Vitasoy Coconut Milk Unsweetened

and sesame oil to a large bowl and whisk until
80ml ( cup) Vitasoy combined. Set aside.
Coconutmilk Unsweetened
3. Place the almond meal, coconut flour, white and
teaspoon sesame oil black sesame seeds and paprika onto a large plate.
165g (1 cup) almond meal Season with a little salt and pepper, then mix with
your fingers to combine thoroughly.
3 tablespoons coconut flour
4. Dip each piece of chicken first into the egg mixture
3 tablespoons raw white and then into the almond mixture, pressing down
sesame seeds firmly to coat the chicken evenly.
1 tablespoon black sesame 5. Place all the crumbed chicken pieces onto the paper
seeds lined baking tray. Brush or drizzle with oil and bake
for 15 minutes. Flip each piece and bake for a further
teaspoon paprika
10 minutes. Serve hot or warm with your favourite
60ml ( cup) macadamia oil sauce.
(or coconut oil)

GF LS LF HP DF P 30
 HANDY
TIPS & HINTS
1
RELEASE THE GOODNESS
Many nut butters available to buy have added stabilizing agents, sugar and
preservatives. To get the freshest flavor and maximum nutrition, make your
own nut butter from whole, fresh or roasted nuts without the additives.
The Boss grinds nuts to fine particles using very high blade velocity, turning
the once dry structure into a paste.

LET OFF SOME STEAM!

In most blenders, blending hot liquids is fraught with danger. The Boss
has been designed with a tightly sealed and vented lid, to hold the liquid in
place under pressure. Not only that, but The Boss uses friction to turn cold
ingredients into heated soup in around 6 minutes.

3
BLENDING GREEN
The secret to a nutrient rich green smoothie is to find a blender that
creates super fine particles. The BossTM uses a unique folding motion to create
extra fine particles that aren't over heated in the process, giving
you a raw smoothie packed with nutrients.
 SHOW
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THE BOSS
ONE TOUCH FUNCTIONS. MINIMUM INTERVENTION. TOTAL CONTROL.

Now its easy to create everything from scratch - green smoothies to hot soup, from
sorbets to hummus and nut butters to flour. The Boss features ahigh velocity
ProKinetix blade and bowl system that pulverises virtually any combination of
ingredients. Creating up to 50% smaller particles than traditional blending. This super
fine texture increases absorption of nutrients and creates a smoother mouth feel that
traditional blenders have not been able to achieve.

32
TROPICAL FRUIT
CHAI PUDDING
 GUILT
FREE TREATS

T R E A TS
SWEET E S H
A D E W I T H F R
M R A L
AND N A T U
E D I E N TS
INGR

34
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 BANANA
PECAN & HONEY FROZEN YOGHURT

PREP: 5 MINUTES SERVES: 4

Ingredients METHOD
4 medium frozen 1. For the best results, use your Breville Boss blender.
bananas, quartered
2. Place ingredients into blender jug and secure lid.
2 tablespoons honey
3. Using the FROZEN DESSERT function, blend for 40
1 teaspoon vanilla extract seconds or until combined and smooth. Use wand to
press ingredients into the blades.
140g ( cup) Greek
natural yogurt 4. Serve immediately.

70g ( cup) pecan halves

GF LS P V 36
 O D
G O TIP
Y OU
FOR m e l i s as
yo u r cara utting
ure re p
Make s ossible befo g on to
sp pin
firm a ocolate top cut.
the ch e it easier to
mak

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 RAW
CHOCCY NUT SLICE
PREP: 30 MINUTES SETTING: 2-3 HOURS MAKES: 16-20 PIECES

Ingredients METHOD
BASE BASE
5 organic medjool dates 1. Place all the base ingredients into a food processor,
pulse until it combines together, scraping down the
1 cup almond and quinoa
side as needed.
meal (or just almond is fine)
2. Press the base mixture firmly into a baking paper
4 tbsp organic coconut oil
line dish. I like to place another sheet of baking paper
(melted)
over top and use a flat object like a glass to press and
smooth it down. Set aside in the fridge.
RAW CARAMEL
4 organic medjool dates RAW CARAMEL
cup almond, brazil nut and 3. Place all the raw caramel ingredients, except the
cashew butter peanuts, into a food processor and pulse again until
you get a thick creamy consistency. Add a tablespoon
6 tbsp organic coconut oil of water at a time, processing in between - this will
(melted) bring the mixture together.
1 sachet French Vanilla 4. Smooth the raw caramel over the base right up to the
Complete (or other vegan edges. Sprinkle the peanuts over top and press into the
vanilla protein) raw caramel lightly. Set aside in the freezer to allow it
to set completely (this will make it easier to slice).
3 tbsp coconut syrup
1-4 tbsp water as needed CHOCOLATE TOPPING
5. Add all the chocolate topping ingredients to a food
- cup raw peanuts
processor (or blender) and process until smooth. Pour
CHOCOLATE TOPPING over top of the raw caramel mixture, smoothing out
quickly as it will set quickly on the cold raw caramel.
6 tbsp coconut oil (melted)
6. Pop back in the freezer to allow the chocolate to firm
1 sachet Dutch Chocolate up. Slice with a sharp knife, dipping it into hot water if
Complete (or other vegan needed to help.
chocolate protein)
7. Once sliced, store in an airtight container in the fridge
2 tbsp raw cacao powder for up to 10 days or so.

GF LS DF P V VEG 38
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 TROPICAL
FRUIT CHIA PUDDING
RECIPE BY VEGGIEFUL

PREP: 10 MINUTES SERVES: 2

Ingredients METHOD
1 cup Vitasoy Coconut 1. In a jar or bowl, add all basic chia pudding ingredients
Milk Original or and stir or shake until completely combined
Unsweetened
2. Place in the fridge for at least 2 hours or overnight
3 tablespoons chia seeds stirring a couple of times to prevent it from jelling on
the bottom of the jar or bowl
2 tablespoons maple
syrup 3. Top with your choice of tropical fruit and enjoy!

Dash vanilla essence or

vanilla seeds TIPS & HINTS
TROPICAL FRUIT OPTIONS: It is up to you how thick you would like your
chia pudding. 3 tablespoons chia seeds to 1
Mango, passionfruit, cup of coconut milk will give you a completely
pineapple, banana, kiwi thick pudding with a consistency similar to a
fruit, apple soft jelly. Feel free to do 2 or 2 1/2 tablespoons
for a more liquidy pudding.

Feel free to add any spices to the pudding such

as cardamom, cinnamon or a vanilla bean to
add more flavour. You could even add cacao/
cocoa and make a chocolate chia pudding!
Yum yum.

DF P V VEG 40
 O D
G O TIP
Y OU
FOR i l i n g hot
n i f e i nto bo each
ur k fore
Dip yo n a glass be ake clean
i
water fortlessly m es.
c e t o ef e s q u ar
sl i eca k
chees

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 RAW
COFFEE CHEESECAKE SLICE

PREP: 30 MINUTES SETTING: 2-3 HOURS MAKES: 16-20 PIECES

Ingredients METHOD
BASE BASE
6 organic medjool dates 1. In a food processor, add all the ingredients and pulse
until combined but dont process it all the way until its
100g activated walnuts smooth. We want a bit of texture in there from the nuts.
100g brazil nuts 2. Press the base mixture firmly into a baking paper lined
Pinch of Himalayan sea salt dish (I used a ceramic brownie dish) or individually
lined muffin tray if you so wish (super cute). I like to
CHEESECAKE place another sheet of baking paper over top and press
and smooth it down. Seriously, works a treat. Pop this
350g cashews (Soaked in the freezer whilst you make the cheesecake layer.
minimum 2 hours)
CHEESECAKE
cup rice malt syrup
3. Next, make the cheesecake layer. The longer the
cup coconut oil, melted cashews have soaked the better. Add all the ingredients
and process until super smooth and creamy. Add
1 tsp vanilla extract
splashes of water if you need, but it should be a thick
75ml Cold Drip Coffee batter that needs to be smoothed out.

4. Smooth the cheesecake layer over top of the base and

CHOCOLATE DRIZZLE pop into the freezer whilst you make the chocolate
2 tbsp raw cacao drizzle.

2 tbsp rice malt syrup CHOCOLATE DRIZZLE

cup coconut oil 5. For the chocolate layer, just mix up the ingredients by
hand or in the food processor and drizzle over top of
the cheesecake layer.

6. Place it back in the freezer and allow to set for at least

a few hours before slicing with a super sharp knife.

GF DF P V VEG 42
 HANDY
TIPS & FACTS
1
GET CREATIVE
Vitasoy Coconut Milk is really versatile and can be used for
all types of occasions, from cooking and baking to making a
cheeky cocktail. Hello Pina Coladas!

WATCH THAT WAISTLINE

With a third less calories than lite dairy milk in Original and
half the calories of lite dairy milk in Unsweetened its a low
calorie milk with a creamy coconut taste.*

3
LOW SUGAR ALTERNATIVE
Vitasoy Coconut Milk Unsweetened has
95% less sugars than lite dairy milk*

*Based on dairy milk with 1% fat containing 51 Calories

and 6.1g total sugars per 100ml (NUTTAB 2010).
 SHOW
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VITASOY COCONUT MILK

Made with real coconuts, Vitasoy Coconut Milk is perfect to add a twist to
your breakfast, cooking or desserts. Contains the goodness of calcium but is
naturally lactose and dairy free. Available in Original and Unsweetened,
Vitasoy Coconut Milks contain no artificial colours, flavours or preservatives.

44
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