Recipes
Recipes
by Laurie Deans on Mar 22 2021
Hot cross buns have quite a distinct flavour. That sweet & spice and everything nice! It ticks the sweet craving box as well as warming you up from the inside.
If you're a huge fan of the flavour and are looking for more of that goodness, whip up one of these smoothies for breakfast and keep that Easter spirit going!
This recipe serves two so you'll have some for breakfast or lunch tomorrow.
Hot Cross Buns Smoothie
Author: www.swoonfood.com
Ingredients:
2 cups coconut milk1 cup ice1 frozen banana2 Tbsp macadamia or cashew butter1 Tbsp raisins or currants2 Medjool dates or 2 Tbsp pure maple or rice syrup1 tsp cinnamon1/2 tsp nutmegpinch cardamompinch vanilla powder or 2 tsp vanilla essence
Instructions:
Place all the ingredients into a high speed blender and blend on high until smooth.
Pour into a two serving glasses and drink while still chilled.
Any leftover smoothie can be stored in a sealed bottle in the fridge for up to 3 days.
Recipes
by Jason McGinn on Nov 04 2019
Compromise no longer! This vegan Alfredo sauce brings back the creamy, delicious pastas into your life. It’s dairy free and easy to whip up with a bit of forward thinking.
Reaping the benefits of vitamins, antioxidants, and all the cashew perks such as copper, manganese, magnesium and phosphorus.
A big thank you to Downshiftology for bringing this one into our lives!
Vegan Alfredo Sauce
Author: www.downshiftology.com
Ingredients:
1 cup raw cashews, soaked overnight, drained and rinsed
3/4 cup water
2 garlic cloves, peeled
1/2 tbsp lemon juice
1/2 cup diced onion
2 tbsp nutritional yeast
1 tsp salt
1/4 tsp dried rosemary
1/4 tsp black pepper
Instructions:
1. After the cashews have soaked overnight (or at least 6 hours), drain and rinse them.
2. Add the cashews and all other ingredients to a high-powered blend and blend until smooth.
3. Use immediately in a recipe or store in a sealed container in the fridge.