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Berry Ice Poles

Gluten and dairy-free recipe


Ingredients:


1 mango (fresh or frozen)

1 cup raspberries (fresh or frozen)

1 banana

1 cup coconut cream

1 cup coconut milk

½ teaspoon vanilla paste (or seeds from ½ fresh vanilla bean)

10-20 g MediHerb Wholefoods Multi


Method:



Place all ingredients into a blender and process until smooth and creamy. Pour into icy pole moulds. Place into the freezer overnight until properly set.

For a ‘split’ icy pole, make the mix without the mango and raspberry, split into halves, and add the mango to one half and the raspberry to the other. Pour the mango mix into the moulds until half filled, and place into the freezer for 30 minutes, then pour the raspberry mix into the moulds until full, and place into the freezer overnight.

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In this episode, Sam Cartwright explores the pivotal role of the gut in maintaining whole-body health, examining digestion as a dynamic, multi-system process rather than a simple breakdown of food. Sam explains how compromised gut function can contribute to systemic issues, from inflammation and immune dysregulation to mood imbalances and chronic disease. Through a functional lens, Sam discusses the integrity of the gut barrier, the clinical relevance of leaky gut, and the impact of the microbiome on broader physiological processes. Sam also clarifies the distinctions between food allergies and intolerances, as well as highlights the influence of the gut-brain axis—emphasising how stress and emotional wellbeing can shape digestive outcomes and chronic health. Discover how evidence-based nutrition and lifestyle strategies can complement your practitioner’s recommendations, to support you in optimising digestive function and uncover the powerful connection between your gut and your whole-body health.
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