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!

How good is risotto? Its warm and creamy and with the right spices, it's a flavour bomb. A very family friendly meal that makes big enough portions so perfect for a lunch leftover! Is risotto one of your winter go-tos?   Roast Cherry Tomato and Thyme Risotto with Basil Pesto Author: www.rebelrecipes.com   Ingredients: Roast tomatoes;  500g cherry tomatoes  Splash olive oil  Sea salt  Risotto ingredients; 250g aborio rice washed  2 tbsp olive oil 2 onions chopped roughly 4 cloves garlic sliced 3 tbsp white wine 750ml veg stock 4 ripe tomatoes roughly chopped  8 Sun blush tomatoes in oil drained and roughly chopped 4 tbsp nutritional yeast Zest 1 lemon  1 tsp sea salt 2 tbsp fresh thyme chopped  Lots of Black pepper  2 tbsp coconut yogurt or cream Pesto; 30g Basil  50g Pine nuts  3 tbsp extra virgin olive  Juice 1/2 lemon  Pinch sea salt  3 tbsp nutritional yeast  50g water  Toppings;   2 tbsp olive oil  Big pinch salt Fresh thyme Toasted pinenuts   Instructions: To cook the tomatoes;     Add the cherry tomatoes to a large baking tray and toss them in 1 tbsp of olive oil. Bake on a medium heat for 30 minutes or until soft and browning a little. Set aside  To make the risotto;   Add the oil to a large pan (with a lid) on a low to medium heat then add in the chopped onions. Fry for 8-10 minutes until soft.  Next add the garlic and fry for a minute then add rice and stir for a minute then add in the wine. Stir to combine thoroughly.   Add 1 cup at a time of stock at a time until all the liquid is absorbed.    Half way through add in the fresh tomatoes and and sundried tomatoes.   Continue to add the veg stock.   When absorbed and the rice is tender, add in the lemon zest, salt, pepper, coconut yogurt  and nutritional yeast and stir to combine.   Finally fold half the roast cherry tomatoes through the rice. To make the pesto;   Add all the ingredients to a food processor and blitz to combine. To serve;    Top with the roast tomatoes, pesto, toasted pinenuts, a handful of fresh thyme and a drizzle of extra virgin olive oil.

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.

Cold weather makes it hard to get out of bed in the mornings. Warm beds are just so comfortable! But if you have a warm breakfast already made and waiting for you, would it be any easier?  Overnight porridge in the slow cooker really is the way to go. It ensures a filling, healthy breakfast to start your day. Its full of protein, fibre and some healthy fats. It is also delicious! Find the recipe here and let us know what you think.   Slow Cooker Banana Nut Porridge Author: Liz Della Croce Ingredients: 1 cup steel cut oats 1 ripe banana mashed ¼ cup chopped walnuts 2 cups milk any kind 2 cups water 2 tablespoons flax seed meal 2 teaspoons cinnamon 1 teaspoon vanilla ½ teaspoon nutmeg ½ teaspoon salt slices banana walnuts or brown sugar – optional garnish Instructions: Place all ingredients in a slow cooker and stir until well combined. Cook overnight on Low for 8 hours. In the morning, stir oatmeal with a fork to loosen the steel cut oats and make sure everything is fully incorporated. Serve warm with banana slices, chopped walnuts or a pinch of brown sugar if you wish.

Ah, the good old Chocolate Chip Cookie. Its childhood, comfort and simplicity wrapped up into one. Great for kids and great for adults.  These Tahini Chocolate Chip Cookies tick some serious boxes. They're quick and easy to make, full of protein, fibre and healthy fats to keep you full, and so sweet & delicious that you'll forget they're even good for you! Whip these babies up for the kids lunchboxes (nut-free- hooray!), keep around for that sweet craving or just love them whenever you want. Warning: You'll keep wanting more!   Tahini Chocolate Chip Cookies Ingredients: 1 cup tahini 1/2 cup pure maple syrup 1 Tablespoon ground flaxseed mixed with 3 Tablespoons water (or 1 egg) ½ teaspoon cinnamon ½ teaspoon sea salt ½ teaspoon bi carb soda ½ teaspoon vanilla extract 3 Tablespoons coconut flour 1/4 cup unsweetened shredded coconut flakes (optional) 1/4 cup chopped dark chocolate or dark chocolate chips flaked sea salt, for topping (optional) Directions: Preheat oven to 176 degrees and line a baking sheet with parchment paper or spray with non-stick spray. Combine ground flaxseed with water in a small bowl and set aside for 5-10 minutes or until thick and gelatinous. If you’re adding coconut flakes in the recipe preheat a sauté pan to medium heat. Add the coconut flakes and stir constantly until they turn a golden color (this will take about 1-3 minutes). Remove them from the pan and allow to cool. This step is optional, but highly recommended. Once the flaxseed mixture has setup, use a medium size mixing bowl to combine tahini, maple syrup, flaxseed mixture, cinnamon, sea salt, baking soda and vanilla. Stir together until everything is incorporated. Fold in coconut flour, toasted shredded coconut (if using) and dark chocolate chips. Scoop out the cookie batter using a small/medium cooking scoop or Tablespoon and place on baking sheet giving about 1½ inches between each cookie. Sprinkle a few sea salt flakes on cookies, if using. Bake for 17-20 minutes or until golden brown around the edges. Remove from oven to cool on the pan at least 15 minutes before touching or removing. Enjoy right away or store in an air-tight container for up to 5 days.

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

Winter has made an early arrival this year with all of this RAIN! Rain makes perfect eating weather and partner that with all that Easter chocolate, well we're ready for some nourishing veggies to get our tummies back on track again.  Slow cooker season is one of my favourite seasons. Not only does it make for some easy cooking, the smell of cooking veggies and spices all day leaves your mouth watering! Plus slow cooker meals usually yield a big batch so it saves you from cooking the next day as well.  This lentil sweet potato recipe is yummy, filling and loaded with nutrients. Enjoy!   Lentil Sweet Potato Chili Author: Gwen Leron | www.delightfuladventures.com   Ingredients: 1 yellow onion, chopped 3 cloves garlic, minced 2 sweet potatoes, chopped 2 x 796ml cans of diced tomatoes 1 x 398ml can of red kidney beans, drained and rinsed 1 ½ cups frozen corn 3 ½ cups vegetable broth 1 ½ cups dried green lentils 2 tablespoons chili powder 2 teaspoons cumin salt and pepper to taste diced avocado for garnish (optional) fresh parsley or cilantro for garnish (optional) Instructions: Slow Cooker Directions Add all ingredients to slow cooker. Mix well. Cover and cook on low for 8 hours or on high for 4.5 hours Season with salt and pepper to taste. More chili powder can be added if you'd like. Give it a taste test and if you find it can use some more, go ahead and add, 1 teaspoon at a time.

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. 

One of my favourite parts of Christmas is the baking. We turn on the Christmas carols or a Christmas movie in the background and the lights on the tree while we warm the oven and bring out the cookie cutters! While Christmas is a time of year for eating and indulging, we try and keep our recipes as clean and as yummy as possible. This cookie recipe has become a new favourite in our household. The crunch of the pistachio, the tartness of the cranberry and the sweetness of the batter is a winning combination for all of us. The recipe is gluten free, egg free, refined sugar free, soy free and vegan.    Cranberry Pistachio Cookies Author: www.veggieinspired.com Yields 24 cookies   Ingredients: 2 1/2 cups almond flour 1/2 cup coconut sugar 1 tsp bicarb soda 1/2 tsp salt 1/2 cup almond butter 1/2 cup pure maple syrup 1/2 cup unsweetened original almond milk 2 tsp pure vanilla extract 1/2 cup dried cranberries 1/4 cup chopped shelled pistachios   Instructions: Preheat oven to 175 degrees. Line a baking sheet with parchment paper and set aside. In a medium mixing bowl, whisk together the almond flour, coconut sugar, bicarb soda, and salt. In a large mixing bowl, whisk together the almond butter, maple syrup, almond milk, and vanilla. Stir the dry ingredients into the wet ingredients, making sure to scrape the bottom of the bowl to fully combine all the ingredients. Stir in the cranberries and pistachios and mix well. Scoop out 1-2 tbsp of dough and place onto the parchment lined cookie sheet. Leave at least a couple inches in between each scoop of dough because these cookies will spread. Bake for 9-11 minutes until golden brown and starting to firm up. Transfer to a cooling rack to continue to cool completely. Cookies will continue to firm up as they cool. Enjoy!

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!