1 COOLING CARROT LOLLIES
Juice together 8 peeled carrots, 2 peeled and cored apples, 1cm peeled fresh ginger and a few mint leaves. Pour the juice into lolly moulds and freeze to set.
2 CUCUMBER ICE
Peel a cucumber and scoop out the seeds. Roughly chop and blitz in a food processor with lemon, sugar and mint, adjusting quantities according to taste. Chill in the fridge for 24 hours, then churn it in an ice cream maker.
3 BEETROOT BISCUITS
Mix together 340g self-raising flour, 85g cocoa powder and 2 tbsp caster sugar. Add 170g raw grated beetroot and two tbsp coconut oil, and knead the dough. Shape into small balls, about 2in across.
Flatten with a fork and bake at 200°C for 15-20 minutes.