A handful of ingredients is all it takes to make this mouthwatering vegan, palm oil free version of the famous Nutella. It’s healthier than the stuff from the supermarket, filled with as close to natural ingredients as you can get- and will satisfy your Nutella Cravings! This recipe first featured in my Vegan Nutella Whoopie Cookies (A VIP Club House Recipe), but has been dying to make an appearance of it’s own. YIELD: 2 cups PREP: 10 mins COOK: 10 mins READY IN: 20 mins Ingredients 3 cups Raw Hazelnuts seeds only 1 cup vegan dark chocolate broken into pieces 1/2 cup coconut sugar or sweetener of your choice (optional, especially if your chocolate is sweet) 1 vanilla bean pod seeds only Pinch of Salt Instructions Preheat the oven to 180ºC....
When it’s tomato season, I always find myself with an abundance of sweet, ripe, bursting-with-juice tomatoes. Some of them come from my dad’s hydroponic plants, some from my grandpa’s trusses, and some, from my friends at Blush Tomatoes. Bright, firm, juicy and sun ripened in glasshouses, Blush are Australia’s leading producer and marketer of premium Glasshouse tomatoes. Blush has 30 hectares of glasshouse located in Guyra, atop the Northern Tablelands of NSW. Thanks to the unique micro climate – it’s perfect for growing tomatoes that are packed with taste and flavour! Not only are tomatoes such an important part of so many dishes; they add acidity, which is necessary in heavier dishes, and colour to make everything look better- but they’re so good for you....
Truly one of the most versatile vegetables; cauliflower can be made into mash, rice, salad, ‘steaks’, and added to pretty much anything thanks to its versatile flavour and perfect texture. But purists out there will agree with me; cauliflower in soup is the bee’s knees. Roasting the vegetables gives it a depth of flavour and texture that creates a heartiness that just boiling the vegetables doesn’t create; so roast away dear friends. And then blend! YIELD: 4 Servings PREP: 10 mins COOK: 50 mins READY IN: 60 mins Ingredients 2 tbsp Extra Virgin Olive Oil 4 Large Potatoes peeled and cubed 1/2 Head Cauliflower broken into florets 1 Brown Onion peeled and quartered 1 1/2 cups Boiling Water 1 tbsp Freshly Squeezed Lemon Juice Salt and Pepper to Taste Instructions Pre-heat your oven...
YIELD: 4-6 Servings PREP: 15 mins COOK: 30 mins READY IN: 45 mins Ingredients 1 Large Onion Sliced 2 tbsp Extra Virgin Olive Oil 1 cup Kale torn, with stems removed 1 cup spelt rolled oats (gluten free) 1 cup Buckwheat Flour 1/2 cup Sunflower Seeds 2-3 tbsp coconut oil melted Pinch of Salt 2 cups Sweet Potatoes roughly diced 1 cup Butternut Pumpkin roughly chopped 1 cup Broccoli florets chopped finely 1 cup Cauliflower blitzed in a processor 2 tbsp Sunflower Seeds to top Instructions In a large, heavy bottomed fry pan, heat the olive oil up over a low heat. Add the onions, and cook, stirring regularly for about 20 minutes, until cooked through and are beginning to caramelise. Add the kale and cook for a further 15 minutes. Remove from heat and set aside Bring a bot of salted water to...
YIELD: 2 cups (2 Servings)
PREP: 5 mins
COOK: 5 mins
READY IN: 10 mins
Ingredients
2 x 330ml Natural Raw C Coconut Water cartons
4 large scoops of coconut sorbet (recipe in Sweet Essentials) or ice cream of choice
1/2 cup smashed blueberries
Instructions
Pour chilled Natural Raw C Coconut Water into two glasses
Float the scoops of coconut sorbet on the top, and smash the blueberries roughly with a spoon
Gently add the blueberries onto the ice cream, ensuring to pour the juice on top as well. Serve immediately
COURSE: Drinks
SKILL LEVEL: Beginner
