YIELD: 2 cups (1 Servings)
PREP: 5 mins
COOK: 2 mins
READY IN: 7 mins
Reminiscent of Peanut Butter and Jam, this smoothie is packed full of delicious, healthy fats, fruits and life-giving coconut water. So good.
Ingredients
1 young Thai coconut flesh and water
1/2 cup homemade almond milk
1 cup strawberries frozen
1 tbsp raw almond butter
1 banana
1/2 tsp maca powder
1/2 cup ice cubes
1 tsp chia seeds
Instructions
Blend until smooth and creamy!
COURSE: Breakfast
SKILL LEVEL: Beginner
YIELD: 16 Patties PREP: 10 mins COOK: 15 mins READY IN: 8 hrs 25 mins Crispy, tasty little Indian street snacks. You won't be able to stop at one. Ingredients 250 g red lentils (masoor dal) soaked in water for 8 hours 1 tsp cumin seeds 1/2 tsp ground cumin 1 tsp garam masala 1 onion diced 3 garlic cloves minced 2 red 'birds eye' chillis 1/2 cup corainder roughly chopped 1 tsp salt 2 tbsp coconut oil to cook with Instructions In a large bowl, cover the lentils in water and soak overnight. Drain the lentils through a colander, and pour into a blender. Add remaining ingredients and blend them until combined, and roll into small, palm sized balls In a large, non stick frying pan, heat up the coconut oil Lightly cook the Vadais until golden brown...
YIELD: 1 1/2 cups (2 Servings)
PREP: 5 mins
COOK: 1 hr 30 mins
READY IN: 1 hr 35 mins
Traditionally eaten in small amounts to improve the flow of liver 'Qi', which promotes calmness and keeps angry feelings at bay, this is a gorgeous way to begin your day.
Ingredients
3 cups water
1/2 cup sweet black stick rice available in health food stores or asian grocers
1 medjool date chopped finely
Instructions
Add all ingredients to a medium sized pot
Bring to a boil, then drop to a gentle simmer, stirring occasionally for about 90 minutes, adding more water as needed
Serve with coconut or almond milk, banana, and a sprinkling of black sesame seeds
CUISINE: Japanese
COURSE: Breakfast
SKILL LEVEL: Beginner
YIELD: Serves 2-4 (2-4 Servings) PREP: 10 mins COOK: 1 hr 15 mins READY IN: 1 hr 25 mins Ingredients 2 Tsp Coconut Oil 1 Zucchini Sliced Finely, lengthways with a mandoline 1 Medium Eggplant Sliced As Above 1 Medium Sweet Potato Sliced As Above 5 Large Tomatoes Diced 1 Cup Water 1/2 Cup Fresh Basil 1 Garlic Clove Minced Pinch of Coconut Sugar Pinch of Salt and Fresh Pepper Vegan Cheese or Choice (Optional) Or My Creamy Cashew Cheeze Sauce Instructions Pre-heat oven to 180ºC Line a Kitchenware Direct Terrine Dish with baking paper Sprinkle the zucchini and eggplant with salt, and leave to sit for 15 minutes- this will soften them Rinse well then heat a non-stick pan Using the coconut oil, cook the sliced vegetables in small batches for about 3 minutes on each side...
YIELD: 2 Servings
PREP: 2 mins
COOK: 5 mins
READY IN: 7 mins
Ingredients
600 ml Natural Raw C Coconut Water
1 Frozen Banana
1/2 cup Fresh Strawberries
1 cup Baby Spinach
1/2 Avocado
1/4 cup chopped cucumber
1 tsp chia seeds
1 tbsp power super foods Raw Cacao Powder
1 tbsp MicrOrganics green Superfoods powder
Instructions
Blend until smooth and serve immediately
COURSE: Breakfast
SKILL LEVEL: Beginner
