YIELD: 4 Servings PREP: 10 mins COOK: 40 mins READY IN: 50 mins My mum has been making this curry for years. It's been tweaked, changed, and I think it's pretty darn perfect. Simple too! Thanks Mutti! Ingredients Paste: 4 garlic cloves 4 Small Red Chillies 2 inches of ginger 1 stalk of lemongrass 1 tsp ground cumin 1/2 tsp ground coriander pinch of nutmeg 1/2 tsp ground cinnamon 2 whole cloves 1/2 cup roasted peanuts 1/4 cup coconut syrup or sweetener of choice 1/4 cup Tamari 1 medium Red Onion 1 tsp ground turmeric Curry 400 ml coconut cream 1 large Sweet Potato diced 2 large carrots diced 1 cup Fresh Pineapple diced 2 medium potatoes diced fresh coriander to serve Peanuts to serve Instructions Place all paste ingredients in a food processor (or blender) and process well. Heat 1 tbsp of coconut oil in heavy based pan and...
YIELD: 4 Servings
PREP: 5 mins
COOK: 5 mins
READY IN: 10 mins
Using the delicious Vegie Head Homemade Chai mix, this will cool you down on a warm day! With subtle spices, and a smooth, creamy base, this recipe is a winner!
Ingredients
1 cup Vegie Head Chai
4 cups homemade almond milk
2 cups ice cubes
1 large Frozen Banana
Instructions
Blend chai, almond milk, ice cubes and banana together until smooth and frothy
Top with grated raw chocolate and serve immediately
CUISINE: Indian
COURSE: Drinks
SKILL LEVEL: Beginner
YIELD: 8-10 Servings PREP: 5 mins COOK: 10 mins READY IN: 15 mins Ingredients 1 1/2 cups pecans 6 Medjool Dates Pitted 1 cup fresh blueberries 2 cups raw Cashews soaked overnight 4 mangoes flesh only 1/4 cup Orange Juice 1/4 cup Melted Coconut oil 1/2 cup coconut sugar or to taste Passionfruit Pulp to serve fresh berries to serve Instructions In a bleder, process the pecans and medjool dates until a 'dough' is formed. Press into a lined cake tin, and freeze for 10 minutes Remove the base, and top with the fresh blueberries. Set aside Blend the cashews, mangoes, orange juice, coconut oil and coconut sugar together. You may need to add a little water to help the mix blend. Pour on top of the base and blueberries, and freeze for 3-4 hours. Top with passionfruit...
YIELD: 10-12 Servings PREP: 10 mins COOK: 20 mins READY IN: 4 hrs 30 mins Looking for a beautiful, delicious and simple alternative to nut based raw cheesecakes? This is it! Ingredients 2 cups coconut flakes 1 cup dates/cranberries/apricots 1 tbsp coconut oil melted 1/2 tsp Himalayan Sea Salt 4 large, overripe bananas 1 cup mango flesh 2 cups pineapple cubes 2 tbsp coconut oil melted 1 tbsp chia seeds 2 tbsp psyllium husk ground Instructions In your blender, process the coconut flakes, dates (or alternative), coconut oil and sea salt Blend until it becomes like a sticky dough, and then press into the base of a springform cake pan Clean your blender, and process the bananas, mango, pineapple and coconut oil until smooth Add the chia seeds and psyllium husk, and blitz again quickly Pour the...
YIELD: Makes A Tray Of Squares (16 Servings)
PREP: 10 mins
COOK: 45-50 mins
READY IN: 55 mins
Ingredients
1 Cup Gluten Free Flour
1 Tspn Salt
1/2 Cup Coconut Sugar
3/4 Cup Raw Cacao Powder
2 Vanilla Bean Pods
3/4 Cup Coconut Oil
4 Tbsn Ground LSA or Flax Meal
1/8 Cup Cold Water (a tiny bit more if needed)
1/2 cup vegan chocolate chips
Instructions
Sift all dry ingredients into a large mixing bowl, then make a well and add the wet ingredients
Mix well, then add the chocolate chips, and stir gently
Pour into a non stick baking dish
Bake for 45-50 mins on 180C- use a bamboo stick, insert and if it comes out clean, it is ready
CUISINE: American
COURSE: Dessert
SKILL LEVEL: Easy
