YIELD: 2 Servings
PREP: 5 mins
COOK: 8 mins
READY IN: 13 mins
Ingredients
1/2 Cup Chia Seeds
1 Cup Coconut Milk
1/2-1 Cup Rice Milk (depending on how 'thick' you would like it)
2 Tbsp Goji Berries
2 Tsp White Mulberries Diced Finely
1 Tsp Sour Cherries Diced Finely
1 Tsp Maca Powder
1 Tsp Agave Syrup
1/2 Tsp Ground Cinnamon
1/2 Vanilla Bean Pod Scrapped
1 Cup Fresh Strawberries Sliced
Instructions
This dish needs to be made at least 8 hours before it is ready- so make it before you go to bed for an easy breakfast!
Mix all ingredients together in a large bowl
Cover and refrigerate overnight
Serve with fresh strawberries and even drizzle with some passionfruit
COURSE: Breakfast
SKILL LEVEL: Beginner
YIELD: Approx 2 Cups
PREP: 5 mins
COOK: 60 mins
READY IN: 1 hr 5 mins
Ingredients
500 Grams Fresh or Defrosted Raspberries (or any berries on hand)
1/4 Cup Coconut Sugar (Date Paste or Stevia Would Also Work)
1/2 Cup Chia Seeds
1/2 Tsp Fresh Vanilla Bean Paste
1 Tbsp Lemon Juice
Strawberry/Mint
Rasberry/Vanilla
Cranberry/Orange Peel
Strawberry/Peppercorn
Blueberry/Raw Cacao Powder
Instructions
Blend or mash berries and add coconut sugar
Stir through chia seeds and allow to set for an hour or overnight
Store in sterilised jars and keep in the fridge approx 3 weeks
Excess jam can be stored in the freezer in zip lock bags
Use in place of regular chia seeds as your egg replacer
COURSE: Breakfast
SKILL LEVEL: Beginner
YIELD: Makes 24 Cookies
PREP: 5 mins
COOK: 15 mins
READY IN: 20 mins
Ingredients
1/3 Cup Oats
1 Cup Macadamia Nuts Pulsed In a Processor (leave some chunks for texture)
1/2 Cup Dessicated Coconut
1 Cup Gluten Free Flour
1/2 Tspn Bi-Carb Soda
2 Tspn Agave Syrup
1/2 Cup Rapadura/Xylitol/Sugar
125 Grams Nuttlex/Earths Balance
Instructions
Mix oats, nuts, coconut, sugar and flour together
Melt nuttlex and agave over a low heat then add bi-carb and stir
Mix until combined and bake at 175 degrees for 15 minutes
COURSE: Dessert
YIELD: 1 cake (12 Servings) PREP: 10 mins COOK: 45-50 mins READY IN: 55 mins Ingredients 2 Cups Plain Flour 1 Cup Almond Milk 1 1/2 Tsp Baking Powder Scant 1/2 Tsp Salt 3/4 Cup Oil of choice (coconut oil recommended) 1 Cup Raw Coconut Sugar 4 Egg Replacers Or 4 Tbsp Chia Seeds, Soaked 2 Tbsp Lemon Zest 1/2 Cup Lemon Juice 1/2 Cup Almond Milk Instructions Preheat oven to 180C Grease a bundt pan or large cake tin In a large bowl, sift flour, almond meal, baking powder and salt In a separate bowl, whisk oil, sugar, egg replacers or Chia and zest Make a well in the dry ingredients and slowly pour in the wet mixture, half at a time After the first half pour in the lemon juice and mix After...
YIELD: Serves 2
COOK: 5 mins
Ingredients
2 Mangoes Chopped And Frozen
2 Bananas Chopped And Frozen
1 Orange Sliced In Half and Flesh Scooped Out (Eat This!!)
1 Strawberry Sliced In Half
Toppings, all optional: raw 'Loving Earth' Buckinis, almonds, cashews, dried fruit, cacao, lucuma, maca or mesquite powder to sprinkle, pomegranate molasses
Instructions
In a high-powered blender, whiz the bananas and mangoes until smooth
Immediately, scoop into oranges, and serve with choice of toppings!
I served mine with some raw cacao and water whisked together, buckinis and strawberries
COURSE: Dessert