Raw Coconut & Almond Bliss Balls

This is a quick, healthy and affordable snack to prepare at the start of the week for lunches and save you from reaching for chocolate at night time. It is packed with nuts and seeds which provide loads of fibre and shredded coconut & coconut oil for healthy fats which means it is a very filling, but very healthy treat.

Ingredients

  • 1 cup desiccated coconut
  • 1/2 cup shredded coconut
  • 3/4 cup LSA mix (ground linseed, almond and pumpkin seed)
  • 3 tbl chia seeds
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 cup coconut oil
  • 1 tbl rice malt syrup
  • 1/4 cup almond spread

Method

  1. Combine all dry ingredients into a bowl.
  2. Melt the coconut oil in a saucepan over low heat, add the almond spread, rice malt syrup and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and combine. Mix and roll into balls using your hands.

Vegan Lentil Patties

I am constantly trialling different vegetable, chickpea, bean and lentil patties to put some new recipes out there as I find there aren’t many that are actually clean and taste good!

In this recipe I used some left over red kidney beans and lentils with lots of different spices and flavours and they turned out delicious.

Ingredients

  • 200g (1/2 can) red kidney beans, cooked
  • 400g lentils, cooked
  • 1 1/2 tsp garlic, crushed
  • 1 small red onion, diced
  • 1 tsp nutmeg
  • 1 tsp cumin
  • 1 tsp chilli powder
  • 1/2 tsp tumeric
  • 2 tbl olive oil
  • 2 tbl buckwheat flour (any other flour would be fine)
  • 1 tbl tamari

Method

  1. Place both beans into a bowl and mash.
  2. Add in the rest of the ingredients and combine the mixture using your hands.
  3. Roll into even sized patties (should make about 7-8).
  4. Pan-fry using olive oil and serve with your choice of greens & some hummus.

Vegan Banana Pancakes

How hard is it to find a simple, but clean vegan pancake recipe!? I admit, it is harder to keep the mixture together & make it rise without the addition of eggs- but this works well, I hope this recipe will help all the sweet tooth vegans out there.

I used buckwheat flower and a banana as the base, I then added cinnamon, coconut sugar and one date to sweeten the mixture up while adding almond milk to combine the ingredients. Don’t forget to add a dash of baking powder so they rise.

I topped mine with coconut yogurt, cacao nibs, buckwheats, shredded coconut and a drizzle of maple syrup on top- it adds a lot of texture and is so delicious. I try to add cacao nibs to anything sweet as they are a great source of magnesium which assists with muscle repair and for all the girls- it can also assist and reduce period cramping. Enjoy!

Ingredients

  • 1 small banana
  • 1/4 cup buckwheat flour
  • 2 tbl almond or coconut milk
  • 1 tsp cinnamon
  • 1 tsp coconut sugar
  • 1 date, soaked
  • 1/2 tsp vanilla essence

Topping

  • Coconut yogurt
  • Cacao nibs
  • Buckwheats
  • Shredded coconut

Method

  1. Add all ingredients into one container and briefly blend until the consistency slightly thick (I use my ninja bullet).
  2. Fry one at a time with the lid on in coconut oil.
  3. Layer on the toppings & enjoy!

Veggie Patty, Sauteed Mushroom & Hummus Vegan Bowl

I often crave big bowls of vegetables, but feel very dissatisfied if there is no flavour to it. I want all my meals to be full of flavour, but still kept very clean so I never use any commercial sauces that have additives or sugars. I like to cook different elements within the bowl differently so when it is all combined it is exciting and delicious to eat. This bowl is a mix of vegetables and I added some brown rice and quinoa to the mushrooms as they were left over in my fridge, but you don’t have to. The vegan bowl consists of mixed lettuce, cherry tomatoes, baby cucumber, sauteed mushrooms with brown rice and quinoa, vegetable patties and hummus. I am currently trialing hummus recipes, so for now just use the cleanest store-bought hummus you can find, or wait until I release mine. My own homemade hummus recipe will be posted within the next couple weeks.

Veggie Patty, Sauteed Mushroom & Hummus Vegan Bowl

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Ingredients

Vegetable Patties

  • 1/2 white potato, steamed, mashed
  • 1/2 small sweet potato, steamed, mashed
  • 1/2 cup lentils, cooked
  • 1/2 medium brown onion, diced
  • 1/2 carrot, grated
  • 1/4 cup almond meal
  • 1 tsp garlic
  • Salt & pepper
  • 1 tsp ground cumin
  • 1 tbl olive oil

Combine all ingredients into a bowl with your hands and roll into patties (mine formed 2). Fry over medium heat with olive oil until cooked, set aside.

Sauteed Mushrooms

  • 1 tbl olive oil
  • 1 tbl garlic, crushed
  • 5-6 regular mushrooms, diced
  • 2 tbl tamari sauce
  • 1/4 cup vegetable stock

Fry olive oil, garlic for 1 minute on high and add mushrooms, fry for a further 3 minutes. Add tamari sauce and stock, simmer until sauce thickens slightly and mushrooms are cooked, set aside.

Salad

  • 1 cup mixed lettuce
  • 5 cherry tomatoes
  • 3 baby cucumbers
  • 2 tbl hummus (homemade recipe coming soon)

Place ingredients in the bowl & top with mushrooms & vegetable patties. Top with hummus!

Asian Soba Noodle Salad with Tofu & Orange dressing

A light-yet filling salad, very fresh and crunchy, filled with vitamins and minerals. The dressing gives this dish a fresh citrus aroma with a sweet after taste. Perfect for a pre-packed lunch or lunch at home.

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Serves 1

Ingredients

Salad

  • 1 ½ cups mixed lettuce
  • ½ carrot, thinly sliced
  • ¼ red onion, sliced
  • ¼ cup coriander, diced
  • ½ cup red cabbage, diced
  • 5 cherry tomatoes, halved
  • ¼ avocado, diced
  • 150g tofu, cooked
  • 60-80g of soba noodles, cooked
  • Flaked almonds to serve

Dressing

  • Juice of 1 orange
  • Juice of ½ lime
  • 1 tbl olive oil
  • 1 tsp rice malt syrup

Method

  1. Combine all salad ingredients in a large bowl.
  2. Prepare orange dressing and add to the bowl, mix thoroughly.
  3. Serve with flaked almonds on top