reset suggested recipes
breakfast
black rice porridge
½ cup black rice
1 ½ cups water
1 cup full fat coconut milk
1 date, pitted and diced
¼ tsp pink salt
½ cup raspberries
1 tbsp hemp hearts
In a small saucepan, combine the rice, water, coconut milk, date and salt. Bring to a boil, then reduce the heat to maintain a simmer, cover and cook for 45 minutes or until rice is fully cooked and a porridge-like consistency is achieved, stirring halfway through to make sure the rice is not sticking.
Divide the rice pudding between two bowls and top with the raspberries and hemp hearts and serve.
buckwheat apple pie porridge
½ cup buckwheat (soaked)
1 cup almond milk
1 date, pitted and chopped
½ apple diced
cinnamon
canilla extract
pinch of salt
Cook for about 15 mins and top with 1 tbsp almond butter.
snack
power balls
1 cup rolled oats
1 cup coconut flakes
1 cup walnuts
½ cup pitted dates
¼ cup hemp seeds
½ cup nut butter of your choice
¼ cup maple syrup
Add the rolled oats, coconut flakes, walnuts, dates, hemp hearts and salt to a food processor and process. It will start off crumbly and then as you keep processing it will gradually start sticking to the sides. Stop and scrape down the sides and keep going a bit longer until the mix starts to clump together slightly.
Add in the nut butter and process and then while the machine is running, add in the maple syrup. It will start to clump together very well.
Roll into balls (aim for around 20 balls) and place onto a parchment lined baking tray.
Place into the freezer for 15 minutes or so for the balls to get nice and firm, thereafter keep them stored in the fridge.
green smoothie
1 cup unsweetened almond milk
1 cup baby spinach
1 tbsp nut butter
1 tbsp ground flax
½ cup frozen peaches
½ banana
Blend thoroughly and enjoy.
lunch
spicy bulgur lettuce cups
1 cup fine bulgur wheat
1½ cups just-boiled water
3 green onions, finely chopped
2 ripe tomatoes, very finely chopped
½ small cucumber, very finely chopped (about 3½ ounces)
large handful of parsley leaves, finely chopped
small handful of mint leaves, finely chopped
½ cup walnuts or nut of your choice
2 baby romaine or Little Gem lettuces, leaves separated (optional)
+ dressing
5 tbsp extra virgin olive oil
2 tbsp maple syrup
4 tablespoons lemon juice, or to taste
1½ tablespoons tomato paste
1 teaspoon chili paste
salt and black pepper
Place the bulgur in a large bowl and pour in the just-boiled water. Stir briskly, cover with a plate, and let steam for 10 minutes for the grains to soften.
Make the dressing by whisking all the ingredients together with 1 teaspoon salt and ½ teaspoon black pepper. Once the grains have absorbed the water, pour in the dressing and stir well to combine. Add the green onions, tomatoes, cucumber, and herbs.
Heat a small dry frying pan over medium heat and tip in the walnuts, toasting them lightly for 1 minute or so until they turn glossy. Transfer to a chopping board, finely chop them, then add to the salad.
Mix everything together and taste to adjust the seasoning (you may want to play around with the levels of lemon juice, heat, and salt), then spoon into the lettuce leaves. This recipe should make enough for leftovers
sweet potato quinoa bowl
1 medium sweet potato, cubed
extra-virgin olive oil, for drizzling
½ cup canned chickpeas, drained and rinsed
1 cup cooked quinoa
2 scallions, finely chopped
¼ cup thinly sliced red cabbage
¼ cup walnuts, toasted and chopped
2 cups baby spinach or arugula
juice of ½ lemon, more to taste
sea salt and freshly ground black pepper
Preheat the oven to 400°F and line a baking sheet with parchment paper. Toss the sweet potatoes with a drizzle of olive oil and a few pinches of salt and pepper. Roast until golden brown, 25 to 35 minutes.
Toss the roasted sweet potatoes with the chickpeas, quinoa, scallions,cabbage, almonds, and greens. Drizzle with olive oil, the lemon juice, and a few generous pinches of salt and pepper. Add more lemon juice and season to taste. Toss and serve in bowls.
dinner
'creamy' cauliflower soup
1 Tbsp Olive Oil
1 medium white onion, chopped
2 garlic cloves, finely chopped
1 tsp dried thyme
½ tsp dried oregano
1 large head cauliflower chopped
2 cups vegetable stock
14 ounces canned coconut milk
salt and pepper to taste
Add the olive oil, onion, crushed garlic, thyme and rosemary to a pot and sauté until the onions are softened.
Add the cauliflower and toss up with the spices. Then add in the vegetable stock and coconut milk. Bring to the boil. Turn down the heat, cover the pot and simmer until the cauliflower is softened.
Blend with an immersion blender until smooth. If you don't have an immersion blender then transfer to a blender jug in stages and blend until smooth then return to the pot.
Add salt and pepper if needed.
zucchini noodles with vegan pesto
1 pack spiralized zucchini noodles (or 2 medium zucchini noodles spiralized)
+ pesto
1/2 cup toasted pine nuts or pumpkin seeds
2 tablespoons lemon juice
1 small garlic clove
1/4 teaspoon sea salt
freshly ground black pepper
2 cups basil leaves
1/4 cup extra-virgin olive oil, more for a smoother pesto
1 tbsp nutritional yeast
In a food processor, combine the pine nuts, lemon juice, garlic, salt, pepper, and pulse until well chopped.
Add the basil and pulse until combined.
With the food processor running, drizzle in the olive oil and pulse until combined.
Add in nutritional yeast
Briefly pulse to combine. Taste and adjust, adding more nutritional yeast, capers, or sun-dried tomatoes, as desired. For a smoother pesto, add more olive oil.
Combine approximately 2 tbsp of pesto and half of your zucchini noodles into a preheated medium skittle. Sautee for about 5 minutes or until noodles have softened slightly and pesto is well combined. Option to top with a handful of fresh arugula.