YIELD: 1 1/2 cups (1 Servings)
PREP: 2 mins
COOK: 1 min
READY IN: 3 mins
Luscious and creamy are the best words to describe this smoothie...
Ingredients
2 bananas chopped and frozen
2 mangoes flesh only
2 passionfruits pulp only
1/2 cup filtered water
1/2 cup ice
Instructions
Blend for 1 minute until smooth and creamy
COURSE: Breakfast
SKILL LEVEL: Beginner
YIELD: Serves 2-4 PREP: 10 mins COOK: 15 mins READY IN: 25 mins Ingredients 1 Cup Raw Walnuts Soaked for 4 hours in 2 Cups of Water and a Pinch of Salt 1/2-1 Cup Filtered Water or Almond Milk 3/4 Cup Nutritional Yeast Flakes 1 Tbsp Freshly Squeezed Lemon Juice 1/2 Tsp Apple Cider Vinegar 1/2 Tsp Cumin Optional 1/2 Tsp Chili Flakes Sea Salt & Pepper to Taste Instructions Nacho Walnut Cheese: Rinse and drain the walnuts well Place all ingredients in a blender and process until you reach desired consistency; I wanted mine a little bit chunky, but you could add more water/milk to thin it out To make the nachos: Layer plain corn tortilla chips in an oven proof dish Top with mashed kidney beans and walnut cheese Bake in...
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: Makes just over 2 cups
PREP: 5 mins
COOK: 10 mins
READY IN: 15 mins
Ingredients
1 1/2 Cups Coconut Oil Melted Gently in a sink of warm water
1/2 Cup Coconut Butter Melted as Above
1/4 Cup Coconut Sugar
1 Cup Raw Cacao Powder
2 Tsp Maca Powder
1/4 Tsp Sea Salt
Instructions
Pour melted coconut oil and butter into a blender, then add sugar and blend until dissolved
Add remaining ingredients and mix until well combined
Pour into sterilised jars and allow to set in the fridge overnight, then serve at room temperature
The chocolate butter will last about 3 weeks in the fridge
COURSE: Snack
SKILL LEVEL: Beginner
YIELD: Approx 2 cups
PREP: 60 mins
COOK: 5 mins
READY IN: 1 hr 5 mins
Ingredients
1 Large Eggplant
1/4 Cup Tahini
1/2 Cup Coyo Coconut Yoghurt
1/2 Cup Lemon Juice
2 Cloves of Garlic
1/2 Tsp Ground Cumin
1-2 Tbsp Good Quality Extra Virgin Olive Oil To Drizzle
Salt to Taste
Instructions
Preheat oven to 200ºC
Prick eggplant all over with a fork, and place on baking tray
Bake for 45-60 minutes, or until skin is shrivelled and flesh is soft; set aside
When eggplant is cool enough to handle, slice and scoop out flesh
Place all ingredients except oil in a blender, and process until smooth
Plate up, and drizzle with olive oil
Serve with my Crispy Kale and Pumpkin Croquettes and warm pita bread
COURSE: Appetizer
SKILL LEVEL: Easy
