Snog is the hip new food brand responsible for bringing deliciously healthy frozen yogurt to London.
Rob Baines and Pablo Uribe discovered frozen no-fat organic yogurt, (topped with fresh fruit and drizzled with the natural sweetener agave nectar) in Miami and the idea for an innovative business was born.
They now have four super-stylish London stores - in South Kensington, Soho, Westfield and Covent Garden - serving frozen yogurt, toppings, drinks and gluten-free bakes.
All are healthy and totally delicious treats you can enjoy without the guilt.
In this irresistible new cookbook they share 60 of their favourite recipes with chapters on Frozen Treats, Gluten-free Baked Treats, Raw Food Treats and Smoothies & Drinks.
Each recipe makes the most of delicious natural ingredients and is accompanied by an inspirational health tip.
From Pomegranate Vanilla Pod Frozen Yogurt to a Iced Almond Chai, being good never tasted so great.
- Format: Hardback
- Pages: 144 pages, col. Illustrations
- Publisher: Ryland, Peters & Small Ltd
- Publication Date: 10/03/2011
- Category: Desserts
- ISBN: 9781849750806
Showing 1 - 1 of 1 reviews.
Review by wyvernfriend
The photographs are beautiful, the food looks good and the recipes aren't too complex. However, the founders admit that they gave up gluten after meeting with a nutritionist friend when they admitted they felt tired after eating a meal and their nutritionist suggested they give up gluten. This is not what a lot of experts I have read suggest, and if you are actually Coeliac you won't be able to get the tax breaks if you eliminate gluten from your diet before testing. There is no way to know if it's actually gluten or wheat you have the sensitivity to. Soapbox? Me? Yes! I've been gluten poisoned by folks who don't think that my gluten sensitivity is as serious as it is because of casual gluten eliminators.They use Agave nectar instead of sugar (there is some controversy about this, check other sources for info before accepting the comments here) then they move to Frozen treats; toppings; gluten-free baked treats; Raw Food treats and smoothies and drinks. Top it off with a comprehensive index and that's the book.I'm not taken with this book, it's not bad but it didn't really speak to me. If someone got it for me I wouldn't refuse it but I'm not adding it to my cookbook wishlist.