Recipes

The recipes included are some of my favourites that I have created or I have found and loved. Fully plant based recipes for breakfast, lunch, dinner and delicious sweet treats. I hope you love the recipes as much as I do! I am so grateful for this outlet to share my passion for plant based food. Enjoy x

Breakfast

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Delicious berry smoothie bowl.

You will need

For the smoothie:

2 ripe bananas

1 medjool date

1 cup fresh blueberries

2 cups frozen mixed berries

1/2 cup water

1 tbsp chia seeds. Chia seeds are high in Omega 3 fatty acids. They are an important addition to a healthy diet to balance out the other plant fats in the diet which are high in omega 6’s like avocados, coconut and nuts. These seeds are also rich in antioxidants which helps to protect the body from free radicals and cancer.

For the toppings:

Fresh berries

Chia seeds

Oats

Dried white mulberries/ granola

Step one…

Blend the smoothie bowl ingredients on a high speed until smooth and creamy. Place in a bowl and sprinkle the toppings on in any patterns you like. Enjoy!

“Veganism is not a limitation in any way; its an expansion of your love, your commitment to nonviolence, and your belief in justice for all”- Gary L. Francione.

The ultimate green smoothie bowl.

You will need

For the smoothie:

2 ripe bananas

3 soft dried figs

1 cup curly kale

1 cup spinach

1 tbsp chia seeds

1 cup water/ ice cubs

1/2 freshly squeezed lime

1 tsp spirulina this is a super food supplement. It is packed full of vitamins and minerals that support all of your bodily functions. As well as giving a good dose of nutrients such as a high percentage of iron and anti oxidants it also helps detox heavy metals out of your body, boost your immune system and energy levels.

For the toppings:

Fresh berries

Avocado slices

Chia seeds

Dried goji berries

Oats

Step one…

Blend the smoothie bowl ingredients on a high speed until smooth and creamy. Place in a bowl and sprinkle the toppings on in any patterns you like.  This smoothie is an excellent way of getting servings of greens it is so delicious and provides you with fuel for the whole morning!

“It is what you do everyday that impacts on your health, not what you do occasionally. ”

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Blueberry chia smoothie bowl.

You will need

For the smoothie:

2 ripe bananas

2 cups frozen blueberries

1 cup fresh blueberries

1/2 of a dragon fruit (save some for the toppings!)

2 tbsp chia seeds

1/2 cup water

For the toppings:

2 sliced strawberries

1 small handful fresh blueberries

1/2 tbsp coconut flakes to decorate

I have decorated the smoothie with dragon fruit cut into flowers. Get creative!

Step one…

Blend the smoothie bowl ingredients on a high speed until smooth and creamy. Place in a bowl and sprinkle the toppings on in any patterns you like. This smoothie bowl is super refreshing and hydrating the perfect start to your day.

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Pink berry smoothie bowl.

You will need

For the smoothie:

2 frozen ripe bananas

1 handful fresh strawberries

1 handful fresh raspberries

2 medjool dates

1/4 cup water

For the toppings:

1/2 sliced banana

1 tsp coconut flakes

1 handful pumpkin seeds

sliced strawberries

raspberries

Step one…

Blend the smoothie bowl ingredients on a high speed until smooth and creamy. Place in a bowl and sprinkle the toppings on in any patterns you like. This smoothie bowl is super refreshing and hydrating the perfect start to your day.

Lunch

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Homemade hummus.

You will need

3-4 cups cooked chickpeas

1 cup soaked cashew nuts (soak cashews in water for 10 minutes)

2 garlic cloves

2 teaspoons tahini

1 large freshly squeezed lemon

2 tablespoons cold pressed olive oil

1/4 cup water or more

1/2-1 teaspoon pink salt

Cracked black pepper

Paprika and finely diced herbs to garnish (I use coriander)

Step one…

In a high-powered blender or a food processor – add chickpeas, cashews, water, garlic cloves, tahini, lemon juice,  salt and pepper. Blend until desired consistency I like mine quite chunky but you can blend until completely smooth!

Step two…

If you are using olive oil add this now. If you are not using olive oil, more water will be needed. Taste your hummus. If it needs more salt, add more if it needs more lemon add more. That’s the best part of making your own hummus you can adapt the flavours to your preference to create the perfect hummus. After you are happy with the taste of your hummus, scrape it out of your blender and serve fresh along slide some chopped up veggies to dip in for a delicious lunch.

Store in sealed glass containers in the fridge. Hummus should last up to four days.

Dinner

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My go-to salad.

This salad is so delicious and super easy to throw together to help you get those greens into your body for optimum health. Use whatever greens you have to hand, this recipe is just a base of my favorites! Experiment with other delicious extras the antioxidant packed veggie possibilities you can use are endless! (Serves 2)

You will need

For the salad:

1 large sweet potato (coconut oil, cayenne pepper, paprika, cinnamon, salt and pepper)

1 block of firm tofu

3 cups of curly kale

1/2 cucumber diced

2 spring onion diced

1 red pepper

4 tbsp pomegranate seeds

2 avocado

For the dressing:

1 large teaspoon tahini

1 teaspoon tamari

Drizzle sesame oil

1/2 lemon juice

Step one…

Pre-heat the oven to 180 degrees. Chop the sweet potato into bite sized chunks, then place on a baking tray with a drizzle of coconut oil and the spices. Stir well and bake for 30-35 minutes. Chop the tofu into similar sized pieces, once the sweet potato has cooked for 30 minutes, add the tofu to the tray with a sprinkling of salt. Bake the two together for a further 20 minutes.

Step two…

While the sweet potatoes and tofu are in the oven prepare the salad. Chop all the fresh ingredients and place in a bowl.

Step three…

Now make the dressing, stir all the dressing ingredients together then proceed to pour it over the fresh ingredients, mix the sauce over all the veggies until covered.

Step four…

Once the sweet potatoes are soft in the middle but crispy on the outside and the tofu is lightly golden remove them from the oven. Add them to the salad bowl and mix together. Sprinkle over some more pomegranate seeds and diced avocado to decorate. Enjoy!

Sweet Treats

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No bake- Gooey chocolate flapjacks.

You will need

For the base:

180g granola

50g desiccated coconut

170g pure organic maple syrup

250g peanut butter (or your favourite nut butter)

For the chocolate topping:

250g pitted dates (medjool are best)

60g raw cacao powder

75g coconut oil

squeeze of pure maple syrup

2 tablespoons of any vegan milk (coconut, almond, oat etc.)

Step one…

Start by making the base; mix the granola, coconut, nut butter in a mixing bowl.

Step two…

Place the syrup in a pan and bring to the boil, when boiling pour over the granola mix and stir well.

Step three…

Push the mixture down into a lined baking tray and set aside in the fridge to cool for 1-2 hours.

Step four…

Next make the chocolate topping. Place all the ingredients into a high speed blender and blend until smooth. You may need to add more vegan milk to get a smooth consistency

Step five…

Spoon over the flapjack bottom and spread out well. Place the flapjacks back into the fridge for a further 1-2 hours. These are so delicious and a slightly more healthy sweet option!

Peanut butter and chocolate cupcakes

You will need:

350g gluten free flour

150g coconut sugar

2tsp baking powder

1tsp bicarbonate of soda

3tbsp cocoa powder

Pinch of salt

170ml maple syrup

100ml almond milk

1tbsp peanut butter

Water from 1 can of chickpeas

For the icing:

10 medjool dates

150g soaked cashew nuts (soak in water for 2 hours)

3tbsp peanut butter

3tbsp male syrup

5tbsp almond milk

Step one…

Pre-heat the oven to 180c and line cup cake try with cake cases.

Step two…

Weigh out and mix the dry ingredients into a bowl. Once combined add the almond milk, syrup and chickpea water. Mix until a smooth batter has formed.

Step three…

Pour the mixture into the cake cases. Bake for 25minutes until golden. Remove once cooked and leave to cool before icing them.

Step four…

To make the icing drain the cashews that have been soaked for at least 2 hours and put them into the blender, add the rest of the icing ingredients to the blender. Pulse until smooth this will take around 10 minuets.

Step five…

Once the cakes are cool. Spoon the icing mixture into a piping bag and get creative and experiment but have fun piping the icing into the cakes they don’t need to look perfect!

I topped these with vegan chocolate peanuts but you can top with any of your favourite chocolate or sweets!

Cacao Spread

You will need:

200g pitted dates

600ml almond or coconut milk

4 tablespoons cacao powder

1 tablespoon coconut oil

This Cacao Spread is amazing! So quick and easy to make, perfect treat on toast or add a dollop on top of porridge with bananas and nut butter.

There’s only one step to this delicious spread, place all ingredients into a high speed blender and mix until smooth. Adding a little more milk or more cacao until you get the desired consistency of your spread.

You can store this spread in a jar in the fridge for up to a week.

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