Beautifully colourful soup with a combination of detoxifying ingredients.
This recipe makes two separate perfectly fluffy vegan omelettes.
Squidgy bars that taste just like your favourite lemon Drizzle cake, but without the guilt.
325g pitted dates
100g raisins
75g ground almonds
25g shredded coconut
25g cashews
1 tsp lemon extract
Zest of a lemon
1. Blend in a food processor.
2. Refrigerate in a lined container.
3. Cut into bars.
Notes:
High protein great for pack-lunch box/tea break.
Easy recipe
No Cook raw dessert
Avocados are packed full of vitamins, minerals, fiber, and healthy fats.
Base:
140g oats
120g ground almonds
3 tbsp maple syrup
4 tbsp melted coconut oil …blend
1st layer:
2 ripe avocado
4 tbsp maple syrup
4 tbsp melted coconut oil
3 tbsp lime juice …blend refrigerate for 1-2 hours before adding layer 2.
2nd layer:
250ml oatly whippable cream
4 tbsp melted coconut oil
2 tbsp lime juice
2 tbsp powdered sugar …whisk and sprinkles.
Zest of lime for sprinkles
Notes:
Always melt coconut oil and add while blending or whisking.
1 cup of cashews soaked in water overnight and drained(around 200g drained weight)
2 tbsp. nutritional yeast flakes
110g melted coconut oil
2 tbsp. fresh lemon juice
1 tbsp. apple cider vinegar
1 tbsp. white miso
1 tsp garlic powder
1/2 tsp onion salt
Dried Rosemary and Thyme for your mould
1. Brush a little coconut oil into your chosen mould. (See notes)
2. Weigh out ingredients
3. Melt coconut oil and set aside.
4. Add all ingredients to a blender/food processor and blend until creamy.
5. Add melted coconut oil last, blending until well combined.
6. Add herbs to the bottom of your mould.
7. Transfer blended mixture to your oiled mould.
8. Tap your mould on your worktop a few times, this will help mixture level out.
9. Refrigerate until set around 1-2 hours… awesomeness awaits you
Notes:
I’ve found a small silicone cake mould is best for this recipe.
500g Chestnut mushrooms sliced.
1 medium red onion chopped.
180g Lidl smoked tofu diced
250ml Oatley creamy oat.
2 plump cloves minced garlic.
1 tsp powder mushroom powder.
300ml boiling water.
1 heaped tbsp. corn flour.
1 tbsp. tamari
1 tsp old bay spice (optional)
Freshly ground black pepper
Salt (optional)
Sesame oil for cooking
1. Pre sauté mushroom, onion and tofu add to the slow cooker.
2. Add in your minced garlic.
3. Add in you mushroom powder mixed with the boiling water.
4. Then stir through the creamy oat.
5. Add any seasonings
6. Cook on low setting for 6 hours OR High for 4 hours.
At the end of cooking time:
7. Mix corn flour and soy sauce together.
8. Transfer mushroom mixture into a large saucepan heat over medium heat.
9. Add corn flour mixture to mushroom mixture in a steady stream stirring constantly until thickened.
OR Can be made on the hob while your pasta cooks… get in!!!
Serve with fresh pasta
Ingredients 1:
250ml water
2 level tbsp. light brown sugar
1 tbsp. maple syrup or agave
60ml dark soy sauce
1 large garlic clove finely minced
5cm piece of ginger finely minced
Ingredients 2:
2tbsp corn flour
60ml water
1. Add all ingredients from list 1 into a small saucepan.
2. In a small basin or mug, mix ingredients 2.
3. Transfer saucepan to moderate heat.
4. Slowly pour in ingredients 2 stirring pan continually.
5. Keep stirring until sauce starts to thicken and darken, then take off heat immediately.
6. Pour over your favourite stir fry.
Served with:
Jasmine Rice
No-duck spring roll
Sweet chilli cauliflower bites
vegan BBQ rib strips
No beef teriyaki with carrots and homegrown green beans.
