Recipes

If you’ve ever needed a dose of comfort food, now might be the perfect time for it. While we live with a certain amount of anxiety all around us in this strange time of the world, some of us just need something yummy and comforting. Well here it is.  The best part? It’s not actually that bad for you. It even has some health benefits!  Take care of yourselves xx   Chickpea Cookie Dough  Author: www.ginabnutrition.com   Ingredients: 1 tin chickpeas, drained and rinsed (cannellini beans work well too!) 3-4 tbsp maple syrup – to taste 1/2 cup smooth nut butter of choice 2 tsp vanilla extract Pinch sea salt 1 tbsp plant milk – optional 1/2 cup vegan dark chocolate chips Instructions: Place the chickpeas, maple syrup, nut butter, vanilla extract and sea salt in a food processor and pulse for a couple of minutes until smooth. Next, add in the plant milk if you’d prefer it to be less thick and pulse again. Mix in the chocolate chips and store in the fridge for a while prior to eating if desired.

For those of you who love all things decadent, this one is for you!  These brownies have a light mousse, with a sweet jam on a no-bake brownie base. Cover them in chocolate and you have yourself the most divine raw treat. These babies are gluten free and dairy free (depending on the chocolate you choose).    Vegan Raspberry Mocha Mousse Brownies Author: Christina Leopold | www.addictedtodates.com Ingredients: BROWNIE BASE 2 cups walnuts ½ cup raw cacao powder 12 medjool dates pitted ½ tsp sea salt ½ tsp vanilla extract MOCHA MOUSSE 1 cup full fat canned coconut milk thick part from the top of the can 2 tsp instant coffee granules 1 tsp vanilla extract 5.3 oz dark chocolate finely chopped 1 tbsp pure maple syrup 4 tbsp aquafaba  ¼ tsp cream of tartar RASPBERRY COULIS 500 g frozen raspberries ¼ cup pure maple syrup 1 tsp lemon juice GARNISH 250g dark chocolate freeze dried raspberries flaky salt Instructions: Add the walnuts, cacao powder and salt to your food processor and blitz for a minute. Add the dates and vanilla extract and blend again until the ingredients stick together to form a dough. Press the mixture into an 8” tin lined with parchment paper using a spatula. Set aside. Heat the coconut milk, coffee and vanilla in a saucepan until lightly simmering, whisk well. Remove from the heat and add the chocolate, allow to sit for 5 minutes before stirring until the chocolate is melted through. Add the maple syrup and stir well. Set aside and allow to come to room temperature. To a clean large bowl add the aquafaba and cream of tartar. Use an electric whisk/stand mixer to beat for about 8 minutes until stiff. Use a spatula to carefully fold the whipped aquafaba into the cooled chocolate mixture, one large spoonful at a time. Once all of the ingredients have been incorporated, transfer the mousse to the baking tin and freeze for 1 hour or until the surface is solid. For the coulis add the frozen raspberries, maple syrup and lemon juice to a saucepan and simmer for 25-30 minutes stirring occasionally, until the mixture has reduced by about half. Pass the mixture through a sieve to remove the seeds and allow the to cool to room temperature. Once cooled spread the coulis on top of the mousse and return to the freezer to set completely overnight (or minimum 4 hours). Melt the chocolate over a double boiler (bain-marie). Cut the brownies into 16 portions using a sharp knife. (heat the knife in boiling water to make it easier to cut the frozen bars). Place the brownies back in the freezer and one-by-one take them out and dunk them in the melted chocolate using 2 forks. Sit the coated brownies on a sheet of parchment paper. Garnish with a drizzle of chocolate, freeze dried raspberries and flaky sea salt. Allow to defrost for 15-20 minutes before eating and store in the fridge in an airtight container or freeze extra portions for later!

Enter Term 3 for those of us with school age kids! A new term, new recipes! If you're anything like us, we love to hide veggies in as many foods as we can. Muffins are a great way to do that and such an easy lunchbox filler. This recipe has a good dose of veggies, fruit and fibre.  The ingredients are pretty standard for your pantry and budget friendly.    Healthy Lunchbox Muffins Author: Taesha Butler | The Natural Nurter   Ingredients: 1/2 cup grated zucchini 1/2 cup grated carrots 2 cups rolled oats 1/4 cup honey or maple syrup 2 very ripe bananas (the riper, the sweeter they will be) 1/4 cup coconut oil, melted (or any neutral tasting oil) 1/2 tbsp pure vanilla extract 1 tsp bi carb soda 1 1/2 tsp apple cider vinegar 1/4 tsp sea salt 1 tsp ground cinnamon 1/4 cup milk of choice (dairy or non-dairy milk will both work) 2 large eggs or egg replacement  Instructions: Preheat oven to 180 and line a 12-hole muffin tin with liners. Take the grated zucchini and place it in the middle of a clean dish towel or large paper towel. Wrap the zucchini in the towel and squeeze out as much of the moisture as you can. Set aside. Pour oats into your blender. Pulse until very finely ground and the oats resemble flour. Add remaining ingredients except zucchini and carrots to the blender. Blend until smooth, scraping down the sides and continuing to blend as needed. Add drained zucchini and carrots to the batter. Fold them in. You can pour the batter into a bowl before adding carrots and zucchini if you want to. However, I was looking to make as few dishes as possible, so I just poured them into the blender with the batter and stirred them in. Portion the batter out between the 12 lined muffin tin holes. Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean. Cool for 15-20 minutes before enjoying. Allow the muffins to cool completely before transferring to an air-tight container. Store in fridge for 4-5 days or in freezer for up to a month.

With all of this cold weather, warming foods are exactly what we need. They're great for our digestion and they warm us up from the inside out.  These nachos are not only warm in temperature, but the nacho spice gives a warmth as well. Not only that- but they're delicious! This recipe calls for ordinary dairy cheese but that can easily be swapped out for a vegan version.  Find the recipe below and enjoy!   Sweet Potato and Black Bean Nachos Author: www.halfbakedharvest.com   Ingredients: 3-4 medium sweet potatoes cut into wedges 1 small head cauliflower cut into florets 2 tablespoons olive oil 2 tablespoons Taco Seasoning  1 400g can black beans drained + rinsed 1 1/2 - 2 cups cheese (shredded)  guacamole + plain greek yogurt for serving fresh cilantro green onions for serving Green Chile Salsa 8 tomatillos 1 jalapeño 2 cloves garlic 1 can Green Chilies or fresh chillies.  1/2 cup fresh cilantro juice of 1 lime 1-2 teaspoons salt depending on your taste Instructions: Preheat the oven to 220 degrees. Place the sweet potatoes wedges and cauliflower florets in a large bowl and drizzle with olive oil. Add the taco seasoning and gently toss with your hands or two spatulas to evenly coat. Spread the wedges and florets out onto one or two baking sheets in an even layer. Bake for 15-20 minutes, then flip and bake for 15-20 minutes more. You want the sweet potatoes to be tender, but crisp. Remove from the oven and top with the black beans, leaving out 1/2 cup of black beans to add at the end. Add the cheese in an even layer. Return the pan or pans to the oven and bake for another 5-10 minutes or until the cheese is melted and bubbly. Top with the remaining black beans, Green Chile Salsa (recipe below), guacamole, cilantro, green onions and greek yogurt. DIG IN! Green Chilie Salsa: Preheat the broiler to high Place the tomatillos, jalapeño and garlic on a sheet pan, leaving the skins on the tomatillos and garlic. Broil for about 5 minutes or until charred all over. Remove and allow to cool. Once cool enough to handle, remove the skins from the tomatillos and garlic, then discard. Halve the jalapeño and remove the seeds or leave some in for more heat! Add the tomatillos, garlic, jalapeño, Old El Paso Chopped Green Chiles, cilantro, juice from one lime and 1 teaspoon salt to a blender. Blend until smooth and combined. Pour into a bowl and place in the fridge for one hour to let the flavors mend. Taste and add more salt if desired. SERVE!

Growing up, meatloaf was a winter staple. It was a deliciously warm comfort food. Now that I'm the adult, I see that meatloaf was also an easy way to get a good hit of protein & veggies into us without the complaints.  This lentil loaf is not much different. It's warm, delicious and loaded with protein and veggies. Its even better than the meat version! It makes an easy dinner for fussy ones or a great pre-made lunch for the week. Partner it with salad & avo and you've got yourself one delicious meal!   Vegan Lentil Loaf Author: Jess @ www.choosingchia.com Ingredients: 3 cups cooked green lentils (about 1 cup dried, or can use canned) 2 tbsp ground flax seeds+6 tbsp water 2 tbsp olive oil 1 large onion, chopped 4 garlic cloves, chopped 1 large carrot, chopped 1 celery stalk, chopped 1 red capsicum, chopped 2 portabello mushrooms, chopped 1/2 tsp salt 1 tsp pepper 2 tsp paprika 1 tsp dried oregano 1 tsp dried parsley 1/4 cup red wine 2 tbsp tomato paste 2 tbsp tomato sauce 1 tbsp tamari 1/2 tbsp worshershire sauce 1/2 cup quinoa, (already cooked) 1/2 cup oats Glaze 1/4 cup tomato sauce 2 tbsp balsamic vinegar 1 tbsp maple syrup Instructions Mix the ground flax seeds with the water and let sit for 5 minues to gel. Heat the olive oil in a pan on medium-high heat. Add the onions, garlic, carrot, celery, red capsicum and mushrooms and let brown in the pan for 10-15 minutes, stiring constantly so the veggies don’t burn. Sesason with salt, pepper, paprika and dried herbs. Reduce the heat to medium then deglaze the pan with red wine. Add the tomato sauce, tomato paste, tamari, and worshershire sauce and mix everything together.  Add the veggie mixture to a food processor with the lentils, quinoa oats, and flax eggs. Pulse just a bit until combined, but not too much so there is still texture. Line an 8×4 inch loaf pan with parchment paper and spray with cooking spray. Pour the lentil mixture into the pan spreading evenly. To make the glaze mix the ketchup, balsamic vinegar and maple syrup together, then spread evenly onto the loaf.  Bake at 175 degrees for 35-45 minutes. Let cool for 30 minutes before removing from the pan.

Soup season has arrived and we're pretty stoked about that. Soup is a great way to load up on nutrients, flavour and warm you up from the inside. Soup makes a fabulous dinner and an even better lunch! This recipe is packed with flavour and has additional protein to keep you feeling full.   Roasted Garlic Cauliflower Chowder Author: www.simplyquinoa.com   Ingredients: 1/2 cup raw cashews soaked for at least 2 hours 1 head cauliflower 1 small potato 1 garlic bulb 2 tablespoons oil 1/2 cup Roasted Garlic Hummus 1/2 cup cooked quinoa 2 cups vegetable broth 2 cups water + more as needed 2 teaspoons miso paste 2 teaspoons nutritional yeast optional Salt + pepper to taste Additional garlic if desired   Instructions: Add cashews to a bowl, cover with hot water and let soak for at least 2 hours. While cashews are soaking, preheat the oven to 425ºF. Chop cauliflower into florets, and peel and chop the potatoes. Arrange on a baking sheet and drizzle with about 1 1/2 tablespoons of oil. Season with salt and pepper. Cut the top off the garlic bulb so that some of the cloves are slightly exposed. Drizzle with remaining oil and season with salt and pepper. Wrap bulb in tin foil and place on sheet with vegetables. Roast for 20 - 25 minutes until the cauliflower is starting to brown and the potatoes are soft (they don't have to be totally soft because we'll be blending them later). Check the garlic after 15 minutes to make sure it isn't burning. Allow the veggies to cool slightly then add them to a high powered blender. Squeeze/spoon the garlic out of skin and add it to the blender as well. Drain and rinse the cashews, adding them to the blender along with the hummus and quinoa. Pour in liquids, miso, nutritional yeast (if using) and additional salt and pepper, and blend on high until smooth and creamy. Taste and adjust seasonings (adding more garlic, salt, pepper, miso or other seasonings) as desired. Serve warm topped with some of the roasted garlic garnish from the hummus, some chopped parsley and a drizzle of olive oil.

I think we can all agree that Slow Cookers are one of the greatest inventions to have hit the market. Talk about quick and easy setup PLUS flavours maximised through the slow cooking process. Not to mention all of the nutrients you can sneak into the recipes.    This coconut quinoa curry is cooking away in my slow cooker as I type. It is a favourite in our house for a lot of great reasons. Its coconut, creamy texture and all those curry flavours. Plus its filling and easy to eat. We LOVE it!   Coconut Quinoa Curry  Author: www.simplyquinoa.com Ingredients: 1 medium sweet potato peeled + chopped (about 3 cups) 1 large broccoli crown cut into florets (about 2 cups) 1/2 brown onion diced (about 1 cup) 1  can organic chickpeas, drained and rinsed 2 x 400g can diced tomatoes 2 x 400g cans coconut milk (either full fat or lite) 1/4 cup quinoa 2 garlic cloves minced (about 1 tablespoon) 1 tablespoon freshly grated ginger 1 tablespoon freshly grated turmeric or 1 teaspoon ground 2 teaspoon wheat free tamari sauce 1 teaspoon miso or additional tamari 1/2 - 1 teaspoon chili flakes Instructions: Add all ingredients to a slow cooker. Stir until everything is fully incorporated. Turn the slow cooker to high and cook for 3 - 4 hours until sweet potato cooks through and the curry has thickened

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.  

It wouldn't be Easter without hot cross buns being at nearly every corner of the supermarket. They have such a following with that delicious, warm spicy flavour.  However, they don't do much for our diet or our waistline. This recipe is so easy. Its vegan, gluten free and refined sugar free. Easy enough to enjoy at home and to bring to your family Easter! Here is the recipe below. Take a photo and be sure to tag us with your results!   Raw Hot Cross Buns Author:  Naturopath Lauren Glucina https://ascensionkitchen.com/raw-hot-cross-buns/   Ingredients: BUNS: 1½ cups almond meal ½ cup coconut flour ¼ cup + 2 tablespoons coconut sugar 1 heaped tablespoon cacao powder ¾ cup grated apple 5 large Medjool dates pitted (about 78g) ¼ cup psyllium husks ¼ cup + 2 tablespoons almond milk 1 cup sultanas 1½ teaspoons cinnamon powder 1 teaspoon mixed spice Zest of half an orange Couple of good pinches coarse sea salt CROSS: 1/2 cup cashews soaked in water for 2-8 hours (till soft) 1/4 cup water Juice of half a lemon 1 tablespoon 100% pure maple syrup 2 tablespoons coconut oil liquid 1 teaspoon vanilla extract Pinch of coarse sea salt   Instructions: BUNS: Place all but sultanas in a food processor and whiz till a dough forms. Transfer to mixing bowl, mix in sultanas. Press mixture into an 8inch square baking tin lined with baking paper, let sit for 10 minutes, remove, then cut into 16 even squares. Place squares on a dehydrator tray. Baste with maple syrup. Dehydrate for 1 hour at 135˚F, then turn down to 115˚F for another 4-5 hours. CROSS: Drain cashews, blend everything in blender till smooth. Spoon mixture into a piping bag, then pipe on crosses over the dehydrated buns. Store in an airtight container for about a week. 

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.

We're all about a bar or slice prepped in the fridge for the week. It keeps us from reaching for the not-so-healthy option when we're hungry and in a jam. Its another way to pack some nutrients into our diet, and if we make sure it has some protein on board, its great for a breakfast on the run and/or to smash that 3pm slump. This tasty little number does all of the above. Its also economical, quick & easy AND its gluten free. Read on friends, read on.    Puffed Quinoa, Date & Peanut Butter Bars Author: Choosing Chia   Ingredients: 3/4 cup pitted dates, soaked in warm water until soft, then strained. 1 cup peanut butter 1/2 tsp vanilla extract 1/2 tsp cinnamon pinch of salt 1 cup puffed quinoa 1/4 cup pepitas 1/4 cup sunflower seeds 1/4 cup chopped almonds   Instructions: Blend the dates in a food processor until they form a paste. Melt the peanut butter in a small saucepan or microwave and add it to the food processor, along with the vanilla extract, cinnamon and salt. Pulse until well combined. Add the puffed quinoa, pepitas, sunflower seeds and chopped almonds and pulse just until everything is combined. (Do not overmix!) Line an 8×8 baking pan with parchment paper and transfer the bar mixture into the pan. Use your hands to press the mixture down evenly into the pan. Place in the fridge to set for 2 hours. Remove and cut into bars.  

Happy Easter Monday, friends! We hope you had a fantastic weekend with friends and family and indulged (guilt free) to your hearts content. Holidays are meant for enjoying yourself, not beating yourself up over a few (or a few dozen) chocolate eggs.  So this meatless Monday is dedicated to nourishing that body in one of the easiest, most delicious ways possible- a buddha bowl! We're big fans in this household. The little people like to build their own bowls from the ingredients and if you double the recipe, you'll get some pretty tasty lunches out of the deal too.  Enjoy! xx   Buddha Bowl with Tahini Dressing Author: www.spinach4breakfast.com   Ingredients: 1 package of kale, rinsed and stems removed 3 sweet potato, peeled and chopped extra virgin olive oil 2 cans of chickpeas, rinsed and drained 1 can of black beans, rinsed and drained 1/2 cup of tahini (stirred well before measuring) 2/3 cup of water 1 tablespoon of olive oil 4 scallions, chopped 1/4 cup of fresh lemon juice (or more to taste) 2 cloves of garlic, minced a few dashes of sea salt and pepper   Directions: Preheat the oven to 400 degrees. Add the chopped sweet potato to a baking sheet. Drizzle lightly with olive oil and toss until evenly coated. Sprinkle with sea salt and pepper and bake for 30-35 minutes until tender. toss once or twice throughout baking. Pour the chickpeas onto a paper towel, and use a second paper towel to dry them very well. Place the dried chickpeas onto a separate baking sheet. Drizzle with 2 teaspoons of olive oil, and season with sea salt and pepper. toss with your hands to combine. Bake for 35-40 minutes, tossing every 10 minutes. (*you can bake these at the same time as the sweet potato). In a sauté pan, add a small amount of olive oil over medium heat. Add kale, with a sprinkle of sea salt and pepper. Toss until wilted. Add the tahini, water, olive oil, scallions, lemon juice, garlic, sea salt and pepper to a blender and blend until smooth. Add additional lemon juice, sea salt or pepper to taste. Arrange bowl with sweet potato, kale, black beans and roasted chickpeas. Drizzle with tahini dressing. Serve and enjoy!