Recipes

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.

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.  

Oh Laksa, how we love you. The warm and creamy coconut base, the blend of spices & hint of lemongrass. Its warm and soothing and remarkably delicious. It makes for a quick dinner that is sure to please your audience. If you have kids, leave some of the toppings off to the side and let them add them on! It gives dinner an element of fun and makes it even more enjoyable! For the full recipe, see below. Tag us in your creation on social media and tell us what you think!   Easy Vegetarian Laksa Author: Jessica Hoffman | www.choosingchia.com   Ingredients: 2 tbsp Laksa paste (can sub Thai red or yellow curry paste)  1 tsp curry powder 1 stalk of lemongrass, cut into 2-inch pieces  4 cups of vegetable broth  1 cup full-fat coconut milk 1–2 tbsp tamari (can sub soy sauce)  1 tbsp brown sugar or coconut sugar 225g noodles, cooked (rice noodles or ramen noodles)  1 pack soft tofu, cut into cubes  Bok Choy, chopped or any other dark leafy green you love  Instructions: Preheat a large pot on the stove on medium-high heat then add the Laksa paste and curry powder and let toast for 30 seconds.  Add the lemongrass, broth, coconut milk, tamari and brown sugar to the pot and bring to a boil mixing everything together, then cover and let simmer for 10 minutes. Add the cooked noodles, soft tofu and bok choy to the soup and bring to a boil letting everything cook together for 5 minutes. Serve immediately.   

Week 4 of lunchboxes and the inspiration well is already starting to run dry! This blueberry cinnamon rolls recipe will now be in heavy rotation around our place. They’re pretty as a picture, easy enough to make using common ingredients, healthy enough and just so delicious.  Ultimate Blueberry Cinnamon Rolls Author: www.rainbownourishments.com   Ingredients: Rolls 3 ½ cups (440g) plain or all-purpose flour, plus more for dusting 1 cup (250mL) plant-based milk, such as almond, soy or coconut, warm ½ cup (115mL) vegan butter, room temperature 3 tablespoons (40g) coconut sugar 1 tablespoon (9g) instant dried yeast* 2 teaspoons ground cinnamon Pinch of any good-quality salt, if you're not using salted butter Roll filling and glaze 2 cups (300g) fresh or frozen blueberries 1 cup (100) icing sugar, or ¼ cup (85g) maple syrup, to taste 2 tablespoons corn flour or corn starch Dash of vanilla extract, optional   Instructions: To make the rolls: Combine all the ingredients in a large bowl or stand mixer and mix until it comes together. Knead the mixture until it forms a smooth and stretchy dough. Add a little more milk if the dough is too dry or a little more flour if the dough sticks to the bowl. Cover the bowl with a damp tea towel. Set it aside in a warm spot for 1 hour or until the dough has doubled in size. To prepare the filling and glaze: Add half the blueberries (1 cup / 150g) and the rest of the ingredients to a small pot. Use a stick blender to roughly blend the blueberries, leaving some chunks in the puree if desired. Bring the blueberry puree to a gentle boil for 5 minutes or until thickened. Set aside to cool. Lightly dust a clean surface with flour and scoop the dough onto the surface. Roll the dough into a rectangular shape. Spread half of the cooled blueberry puree onto the dough, leaving some puree left in the saucepan. Scatter the remaining whole blueberries (1 cup / 150g) on the puree. Starting from the long side, tightly roll the dough into a tube. Use a sharp knife to cut rolls out of the dough. Arrange the rolls on a greased baking tray, leaving a little space in between each bun. Place a damp tea towel over the buns and set aside to rise. When the rolls are puffy again and you're ready to bake the rolls, preheat the oven to 180°C (350°F). When the oven is hot, bake the rolls for 15-20 minutes. The rolls are ready when they are slightly golden brown or when you insert a skewer in one of the middle buns and it doesn't have wet dough on it. Set aside to cool.** When the rolls have cooled slightly, drizzle with the reserved blueberry glaze. The scrolls are best eaten the day they are baked. Alternatively, store them in an airtight container at room temperature for 1-2 days for in the fridge for 5 days. When serving the leftovers, warm up the rolls before eating.

How good are pistachios? Not only are they one of the most delicious nuts out there with their crunch, creaminess & their flavour, but they're also rich in important nutrients.  Pistachios are one of the richest sources of Vitamin B6 out there. Partnered with their antioxidant content, high source of protein & fibre make them a great addition to your diet.  Finding ways to love pistachios isn't a difficult task. This snack bar recipe is easy to make, easy to enjoy and a great source of energy. Its also so incredibly delicious!   Chocolate Pistachio Snack Bars Author: Demeter | www.beamingbaker.com Ingredients: dry ingredients ¾ cup pistachios, shelled & chopped ¼ cup pecans, chopped ½ cup gluten free rolled oats ¼ cup chocolate chips ¼ cup ground flaxseed ¼ teaspoon salt (optional) wet ingredients 1 tablespoon coconut sugar 2 tablespoons melted coconut oil 1 tablespoon unsalted, natural creamy almond butter 3 tablespoons pure maple syrup   Instructions: Preheat the oven to 160. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside for later. Add all dry ingredients to a large bowl: pistachios, pecans, oats, chocolate chips, flaxseed, and salt, if using. Stir until well mixed. Add all wet ingredients to a medium bowl: coconut sugar, coconut oil, almond butter, maple syrup, almond extract. Whisk until well incorporated. Pour wet ingredients over dry ingredients. Using a rubber spatula, stir and fold until very well mixed. Pour the mixture into the prepared baking pan. Using the spatula, press mixture firmly down into an even, very tightly packed layer. Bake for 22-27 minutes. Mine took 25 minutes. Place baking pan onto a cooling rack to cool for about 30 minutes, or until completely firm. After, lift bars and parchment paper onto the cooling rack to finish cooling for 1-2 hours. Slice and enjoy! Storing instructions below.  

Sometimes our cooking falls on default mode. We get used to cooking our family favourites, knowing that what we cook everyone will enjoy. But this gets boring.  Enter the Korean BBQ Style Cauliflower Lettuce Wraps. These are far from boring! With a simple enough process, these tasty wraps make an excellent dinner and an even better lunch. Served hot or cold, you'll be licking your lips for more!   Korean BBQ Style Cauliflower Lettuce Wraps Source: www.pinchofyum.com   Ingredients: Cauliflower Lettuce Wraps: 6–8 cups small cauliflower florets (1 large or 2 small heads) olive oil salt butter lettuce cups crushed peanuts minced chives spicy mayo (see notes) Sauce: 1/2 cup soy sauce 1/4 cup brown sugar 1 clove garlic 1-inch knob fresh ginger 1 tablespoon rice vinegar 1 tablespoon sambal oelek (or a spicy chile paste, or sriracha – use less for a milder sauce) 1 tablespoon toasted sesame oil 1/2 tablespoon cornstarch or arrowroot starch Instructions: Roast the cauliflower: Preheat the oven to 230 degrees. Toss the cauliflower with a drizzle of oil and a pinch of salt. Roast for 30 minutes. Make the sauce: Blend everything in a food processor or blender until smooth. Simmer in a saucepan over low heat until it thickens slightly. Cauli meets sauce: Pour sauce directly onto the roasting pan – just enough to get the cauliflower nice and saucy. Toss gently to combine. Make it pretty: Arrange the sauced up cauliflower in lettuce cups. Top with extra sauce, crushed peanuts, chives, and a drizzle of spicy mayo.

It’s nearly that time again- back to lunchboxes! If you’re looking for inspiration for a healthy treat for your kids that’s nut free, dairy free & grain free, look no further.  This coconut rough recipe is soft, sweet & packs an energy hit for that midday lull. Quick and easy and they can be frozen.   Lunchbox Coconut Rough  Source: www.wholefoodsimply.com   Ingredients: 3 cups desiccated coconut 1/4 cup cacao or cocoa powder 12 medjool dates, seeds removed 1 tablespoon honey 1 tablespoon coconut cream 1 teaspoon vanilla extract pinch of salt icing (optional) 3 tablespoons cacao or cocoa powder 2 tablespoons coconut oil, liquid 1 tablespoon maple syrup 2 tablespoons desiccated coconut   Instructions: Line a square 18cm tin with baking paper overhanging the sides for easy removal. Place the Coconut Rough ingredients into your processor and blend at high speed until the mixture resembles a fine, sticky crumb. Press the mixture firmly into the base of your prepared tin. If making the icing place the cacao or cocoa, coconut oil and maple syrup into a small bowl and mix to combine. Spread the icing over your slice (it will be a thin layer) and sprinkle over the desiccated coconut. Place the slice in the fridge or freezer to set and to store.

Energy balls are such a winner in our world. Not only are they easy to make, they're also a quick and healthy snack that can be taken anywhere. Energy balls are also a great way to bust a sweet craving while adding some extra nutrients. Peanut butter? Delicious. Coffee + chocolate? Delicious. All together? Even more delicious.  Read on for this super easy, delicious and healthy energy hit!   Peanut Butter Mocha Energy Balls Author: Amanda @ www.mindfulavocado.com   Ingredients: 1/2 cup dates pitted 1 cup rolled oats 1/2 cup creamy peanut butter 1/2 cup strong coffee 1/4 cup agave nectar can substitute with maple syrup or honey 2 Tablespoons cocoa powder + 1 Tablespoon for coating (optional) 1 Tablespoon chia seeds Instructions: Place pitted dates in the food processor and pulse until in small pieces Add remaining ingredients and pulse until a sticky wet-dough like consistency Put in fridge for 20 minutes to set Remove from fridge and roll into balls 3/4 inch in diameter. Should yield about 16 balls Pour 1 Tablespoon of cocoa powder on plate and roll energy bites in cocoa Store leftovers in the fridge. They should keep for a week!

It’s here. The best season of the year in our eyes...Mango Season!  How good are mangos? They’re sweet and juicy and absolutely loaded with Vitamin C. They are amazing on their own and so delicious in so many recipes.  Have you ever tried them as a salsa? This recipe is the perfect dip, topper to salmon or chicken or even tossed in a salad. It’s fresh and it’s delicious.  Mango Avocado Salsa  Author: www.chelseasmessyapron.com   Ingredients: 1 ripe mango, peeled and diced 1 ripe avocado, pitted and diced 1/2 cup red capsicum, diced 1 tablespoon jalapeno, finely diced 1/3 cup red onion, diced 1 tablespoon freshly squeezed lime juice 1/3 cup cilantro leaves, coarsely chopped Optional: 1/8 teaspoon ground cumin Salt and pepper Instructions: Combine the mango, avocado, red pepper, jalapeño, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper to taste (and cumin if desired).

We hope you all had a wonderfully happy and safe Christmas! This week is certainly a blur! That space between holidays where were so relaxed, we forget what day and even what time it is. And after all of the holiday celebrations, all of that delicious food and drinks, we have that need for even more nourishing foods to fuel our bodies and replenish any nutrients we may have skipped over the holidays.  This detox salad helps to replenish nutrients, flush out toxins and relieve some of that bloated feeling.    Detox Kale Salad Author: www.thefoodcafe.com INGREDIENTS: 2 cups finely chopped broccoli 2 cups finely chopped cauliflower 2 cups finely chopped purple cabbage 2 cups finely chopped brussels sprouts 2 cups matchstick carrots 3 cups finely chopped kale 1 cup chopped green onion 1 cup dried cranberries 1 cup slivered almonds FOR THE DRESSING: 3 tablespoons olive oil 1/3 cup lemon juice 1 teaspoon fresh ginger, peeled and grated 2 teaspoons honey 2 teaspoons dijon mustard salt and pepper to taste pinch of brown sugar   INSTRUCTIONS: In a large bowl: Combine all salad ingredients except the avocado, and toss to mix. Mix all ingredients for the salad dressing in a bowl. Add Salad dressing to salad when ready to serve and garnish with avocado.

Australia has so many delicious, traditional foods that we love over the holidays and we're finding the Vegan versions to many of them incredibly tasty!  This pavlova dish is one of them. Pavlova is one of the more traditional Christmas desserts so adding that to our menu that is also Vegan friendly for those who are vegans, those with allergies or just those who enjoy cooking up something with a twist. Find the recipe below and have a very Merry Christmas from all of us at Naturally Hooked.   Vegan Pavlova Author: www.cookveggielicious.com   Ingredients:  For the pavlova 120 ml aquafaba liquid from 1 tin of chickpeas - check that it’s unsalted 225 g caster sugar 1/2 tbsp beetroot powder optional 1.5 tsp white wine vinegar or lemon juice or cream of tartar For the topping 800 g tinned coconut milk left in the fridge overnight 2 standard tins 200 g mixed berries fresh or frozen and defrosted   Instructions: To make the meringue Preheat the oven to 130°C(fan)/150°C/gas mark 2. Line a baking tray with baking paper and draw a 23cm circle on it - the easiest way to do this to draw around a cake tin. Whisk 120ml aquafaba in an electric mixer for 5-10 minutes until stiff. Ensure that your aquafaba has formed stiff peaks - it should be spoonable and not runny at all. Continue whisking for a further five minutes adding 225g sugar a spoonful at a time. Whisk in 1/2 tbsp beetroot powder and finally 1.5 tsp white wine vinegar. Spread the meringue on top of your circle on the baking paper, making the sides higher than the middle. Place in the oven and reduce the heat to 120°C(fan)/140°C/gas mark 1.  Bake for 1 hour 30 minutes - 2 hours until firm on top. Turn the oven off and leave your pavlova in the oven until completely cool. I usually leave mine overnight. To make the filling When ready to serve take 2 x 400g tins of coconut milk out of the fridge and scrape out the solid white part, leaving the clear liquid behind. You should have something like 350g of solid white coconut milk - but don’t worry if it’s slightly out. Whisk for 3-4 minutes at high speed with an electric mixer until it’s smooth and well combined. Transfer your meringue base to a serving dish, spread over the coconut cream and cover with 200g berries. Serve as soon as possible and store any leftovers in the fridge.

What a find this Christmas recipe is! These Raw Mini Christmas Puddings make the perfect after dinner treat, the perfect thing to bring to a gathering, or something festive to snack on at home while we patiently wait for Christmas Day. Being raw and nutritious, its a nice balance to the Christmas dishes that are usually less than healthy. We're all for indulging but we also love to find these healthy treats that also provide the things our bodies need. These guys are also quick to assemble & the white chocolate topping is the icing on the cake!   Raw Mini Christmas Puddings Author: Jessica Donovan of Energetic Mama, via www.becomingness.com   Ingredients: 8 medjool dates 150g dried apricots (sulphur free) zest and juice of 1 orange 1 cup almonds 1 cup walnuts 1 teaspoon cinnamon ½ teaspoon nutmeg ¼ teaspoon ground ginger   Instructions: Blitz dates and apricots in a high speed blender, remove into a mixing bowl and add orange zest, juice and spices. Blend nuts until small pieces (I like to leave some texture). Mix nuts with wet mixture and press into mini muffin moulds Put in the fridge for a couple of hours, remove carefully, leave upside down and top with melted white chocolate and a fresh raspberry.

Stop right there. This is your Christmas entertainer of the year! It's sweet, a bit salty, crunchy yet smooth. The combinations are simply perfection and the colours make it pretty as a picture. Not only does it tick all of these boxes, it's also extremely simple. So add this one to your list this year and its sure to be a hit! I know we'll be serving it on Christmas Day.    Maple Pistachio Goji Chocolate Bark Author: Flora & Vino   Ingredients:  10 oz. dairy free dark chocolate (70% cacao or higher– refined sugar free, if possible!) 2 tsp maple syrup 1/4 cup crushed pistachios 1/4 cup goji berries and a few pinches of coarse sea salt (optional) Instructions: In a large saucepan over low heat, gently melt the chocolate, stirring frequently. Line a baking sheet with parchment paper and pour the chocolate onto the covered pan. Smooth with a spatula to form a giant oval ~1/4″ thick or desired thickness. Top chocolate with pistachios, goji berries, maple syrup (optional), and a few pinches of coarse sea salt (optional). Place baking sheet in the freezer for a few hours to set. Break into pieces with your hands or a knife. Serve! Store leftover Maple Pistachio Goji Berry Chocolate Bark in the freezer or fridge until ready to enjoy.

This time of year many of us are looking to gift some tasty homemade gifts for all those special people in our lives. This year a lot of people are looking to save some money, put some extra thought in and make it as environmentally friendly as possible.  These Chocolate Chip Cookies In A Jar certainly tick those boxes! Even better? This recipe is also vegan and gluten free so can easily be given to your vegan friends and to those who have sensitivities or allergies.  They're quick and easy to make and let the kids help!   Chocolate Chip Cookies In A Jar Author: Joscelyn Abreu   Ingredients: ⅔ cup (90g) coconut sugar 2 cups (230g) finely ground almond flour 2 tablespoons (17.5g) arrowroot starch ½ teaspoon (3g) bi carb soda ¼ teaspoon (1.5g) of salt 1 cup (5–6 oz) chopped chocolate or chocolate chips (I use dark or semi-sweet chocolate) 2 tablespoons (30ml) melted coconut oil or butter ¼ cup (60ml) water   Instructions: To Make Gift in a Jar: I used this ¾ L / 28.7 oz Weck Jar and everything fit perfectly. Layer the jar as follows. I found it easier to make a funnel out of a large piece of parchment paper rolled up with a large opening at the top, like a cone. /3 cup (90g) coconut sugar at the bottom. Next layer is almond flour blended in a bowl with arrowroot starch, bi carb, and salt. The top layer is the chopped chocolate/chocolate chips. Ingredients should fit snug, so they don't shift around. Include a tag with the following info: Chocolate Chip Cookies –contents from jar –1/4 cup water –2 tablespoons melted coconut oil or butter Preheat oven to 180º. Mix together contents from jar, water, and melted oil/butter until blended. Drop by rounded tablespoon onto ungreased baking sheets. Press mounds of dough to slightly flatten. Bake for 8-10 minutes or until golden brown. Cool completely before handling. Makes about 1½ dozen cookies. For Regular Cookies: Preheat oven to 190º. Line a baking sheet with parchment paper and set aside. Combine dry ingredients into a large mixing bowl—coconut sugar, almond flour, arrowroot, bi carb, salt, & chocolate. Stir in melted coconut oil and water and stir just until combined. If mixture is too dry, add another tablespoon or two of water, just until mixture holds together. Should be the consistency of thick cookie dough. Scoop cookies out by the heaping tablespoon (or ¼ cup for large cookies) onto the prepared baking sheet. Press mounds of dough to slightly flatten. Bake 8-10 minutes or just until cookies are golden brown. Remove and let cool fully before handling or they may break apart.

How good do these guys look?  Not only are they a healthy take on a classic family favorite, they’re also super easy with only 5 ingredients plus your favorite jam. This simple recipe is from one of our favorites, www.becomingness.com   Gluten Free Jam Drops Ingredients:  1 + 1/2 cups almond meal 1/4 cup arrowroot or tapioca flour 1/2 teaspoon baking powder 2 tablespoons coconut oil, melted 1/3 cup pure maple syrup Jam (any flavour) Instructions: Pre-heat oven to 170 C | 340 F. Add dry ingredients, mixing well, ensuring that there are no clumps from the almond meal. Add coconut oil and maple syrup to a glass bowl, whisking well to combine. Pour the wet mixture into the dry mixture and mix well. Use soup spoon to scoop out mounds of the cookie dough. Use slightly damp hands to shape the cookies how you want them and place them on a lined baking tray. Then use your finger to place a slight indent in the centre. Do not press all the way through. Use a teaspoon to place a small amount of jam in each indent. Bake in the oven for 20 minutes. Leave to cool on the baking tray for 10 minutes and then transfer to a wire rack to cool completely.

How delicious are corn fritters? These guys are perfect for so many things. Great with salads, in a sandwich, on their own as a snack and even for breakfast! A great way to get some extra veggies into your day. They're also a quick and easy option for a grab-and-go when you're in a pinch.   Zucchini Corn Fritters Author: Cassidy Reeser   Ingredients: 2 cups coarsely shredded zucchini (from 1 pound zucchini, or 2 medium zucchinis) 1/2 teaspoon coarse salt 1 cup sweet corn kernels 2 cloves garlic minced 1/2 cup all-purpose flour 1/4 teaspoon paprika 1/8 teaspoon salt 1/8 teaspoon fresh ground black pepper 1 tablespoon fresh chopped basil 1 tablespoon ground flax seed 1 tablespoon water 1 tablespoon olive oil   Instructions: Layer zucchini in a single layer in a colander or fine mesh strainer. Sprinkle with 1/2 teaspoon salt and toss to combine. Let rest for 10 minutes. After 10 minutes, pat with a paper towel or clean hands to push excess water through the strainer. In a medium mixing bowl, stir together all ingredients EXCEPT olive oil, until a batter forms. Let rest for 5 minutes. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat. Use an ice cream or cookie scoop to portion out fritters onto the hot oil (or use a 1/4 cup measure if you don't have a scoop). Pat the fritters with the back of a spatula to flatten. Cook until browned (about 2-3 minutes), then flip and cook the other side until browned. Don't flip until one side is truly browned or the fritters may not hold together. Top with your choice of dairy or vegan sour cream or Greek yogurt. Sprinkle with additional paprika and basil for presentation.

These raw brownie bites have SO much to love about them. They’re quick and easy, moist and chewy, chocolatey and full of healthy goodness that will keep you satisfied. They’re kind of the perfect snack.  Raw Brownie Bites Author: Julie | The Simple Veganista  Ingredients: ¾ cup raw almonds, walnuts or pecans ⅓ cup unsweetened shredded coconut ⅓ cup raw cacao 1 ⅓ cups packed dates, pitted, softened* and chopped 1 teaspoon vanilla ⅛ teaspoon himalayan salt   Instructions: Make flour: Combine almonds, coconut and cocoa powder in food processor/blender and process until almonds are a fairly fine consistency. Remove mixture and set aside. Date paste: Add dates to the food processor/blender and process until dates become a paste. Combine: Add in the almond, coconut and cocoa powder mixture along with the remaining vanilla and salt. Pulse until just combined. Pack in loaf pan: Line a loaf pan with plastic wrap, wax paper or parchment paper. Place mixture into loaf pan, press down firmly while smoothing out the surface. Chill: Place the brownies in the fridge for at least 30 minutes or so to harden a bit before cutting. Slice: Cut into 12 squares to make a 3 – 4 bite size brownie or cut into 24 squares for a 1 – 2 bite size brownies. Finishing touch: Optionally, sprinkle the brownies with cacao powder or place a walnut on top of each piece for decoration. Makes 12 – 24 Store: Keep in an airtight container in the fridge for up to two weeks. For longer storage, place in the freezer for up to 2 – 3 months.

Now that we're back into the warm weather, its time for some fresh and cool lunches! This raw vegan pad Thai makes the perfect lunch or dinner! Its an easy recipe to make and super delicious!  Ready in less than 20 minutes and it makes two servings so lunch for tomorrow is sorted too!  Enjoy!   Raw Vegan Pad Thai Author: www.activevegetarian.com   Ingredients: TO MAKE NOODLES 2 cups of kelp noodles one package 1 organic zucchini 1/3 cup raw cashews crushed (preferably organic) 1 large carrot graded 4 leaves of kale chopped 1/3 cup fresh cilantro chopped 2 tbs fresh basil chopped TO MAKE SAUCE 3 tablespoons lemon juice 1 cup cashews soaked 2 hours & drained 1 red capsicum seeded & chopped 2 tablespoons nutritional yeast 1 tablespoon water 1/4 teaspoon sea salt TO GARNISH 2 tbs dry seaweed thinly sliced or cut with scissors Lime cut into wedges   Instructions: Rinse kelp noodles and strain. Cut the kelp noodles up a few times with kitchen scissors, otherwise they can be too long. To make your zucchini noodles, use a spiralizer on the thick noodle setting. If you don't have spiralizer you can simply cut the zucchini into thin long strips or use a potato peeler to get a noodle like effect. Place the kelp and zucchini noodles into a large bowl. Mix in crushed cashews, grated carrot, thinly chopped kale, cilantro and basil. Set aside. MAKE THE SAUCE Blend all the sauce ingredients in a blender until smooth. Pour ½ cup of sauce over the noodles and gently mix in. And more sauce if needed, until the noodles are thoroughly coated with sauce. Serve, garnished with seaweed and lime. Notes If you have the time we suggest that you soak the kelp noodles in warm water for 10-15 minutes. Shake them dry, then pat them very dry with a paper towel or kitchen towel before using.

Its spooky time of year for those who participate in Halloween and its also traditionally quite a sugary one too! For those of us who want to have a little celebration but cutback on some sugar, here is a perfect recipe for you.  Its easy to make and great for a Halloween party at home, big or small! Add in some jelly snakes if you're crafty enough to make some at home or keen to add in the sugary store bought version. With or without snakes, this recipe is sure to be a hit!   RIP Chocolate Mousse Pots Author: www.wallflowerkitchen.com   Ingredients: For the chocolate mousse: 2 ripe avocados 8 tbsp cocoa powder 8 tbsp maple syrup or agave nectar 120 ml dairy-free milk For the tombstone cookies 175 g / 1 3/4 cup ground almonds 1 tbsp arrowroot powder 2 tbsp coconut oil 2 tbsp agave nectar 1 tbsp vanilla extract Zest of 1 medium lemon 1 tbsp poppy seeds For the chocolate icing 2 tbsp coconut oil 2 tbsp cocoa powder 1 tbsp agave nectar 1 tsp vanilla extract Instructions Make the mousse pots according tothese instructions. You can make two large servings or four small pots. Leave in the refrigerator whilst you prepare the cookies. To make the cookies Preheat the oven to 180c and line a baking tray with parchment paper. In a food processor or mixer, mix together the ground almonds and arrowroot powder. Add the coconut oil in a small bit at a time so it's evenly distributed throughout the dough. Mix in the rest of the ingredients and turn the dough out onto a board. Roll the dough so it's about 1/4 inch thick and using a small sharp knife, cut out your tombstone shapes. Or, if you have tombstone cookie cutters, even better! Transfer to the baking sheet and bake for 5-8 minutes until golden brown around the edges. Leave to cool before icing. To make the icing Melt the coconut oil over a bowl of hot water. Stir in the cocoa powder, agave and vanilla extract. Leave to cool in the fridge for a few minutes. Transfer the chocolate to an icing bag with a narrow nozzle, suitable for writing. Test a small amount to see if the icing is too runny. If so, return to the fridge to firm up slightly. Once it's the perfect texture, pipe your RIP letters onto the top of the tombstone cookies and leave to set in the fridge for at least 10 minutes. To assemble Stand the tombstone cookies on top of your mousse pots. Optional: Add a few small edible flowers to complete the look