Kat

Twice baked stuffed sweet potatoes with tahini, lemon and dijon dressing, rocket, cranberries and walnuts

Comfort food packed full of flavour and nutrients!

Serves 4

Ingredients:

• 2 extra large sweet potatoes sliced in half
• ¾ c unhulled tahini
• Juice of 1 lemon
• 1 Tbs dijon mustard
• 1 small clove garlic (smashed)
• 2 Tbs water
• 2 c rocket
• Large handful cranberries
• Large handful walnuts

Method:

1. Lightly grease a large roasting tray. Place sweet potatoes side by side in tray and bake in conventional oven, 180 degrees celsius for 1 - 2 hours until the centers are soft
2. While the sweet potatoes are baking make the tahini dressing by throwing tahini, lemon juice, mustard, garlic and water into a blender. Blend into smooth
3. Remove softened sweet potatoes from oven and scoop out flesh, leaving a cm of sweet potato around the sides and bottom.
4. Place flesh of sweet potato in to a medium size bowl containing the rocket
5. Pour the tahini mixture over the rocket and sweet potato. Fold until well conbined
6. Scoop spoonfuls of mixture into each hollowed out sweet potato
7. Top with cranberries and walnuts
8. Warm in oven, 180 degrees celsius for 10 - 15 mins
9. Serve immediately

This heavenly dish is loaded with rocket, a detoxifying cancer fighting superfood, tahini which is full of calcium for strong bones and walnuts which are an excellent source of omega 3s - essential fatty acids for brain health.

veganrecipecollection:

(via vegan stuffed shells | Love and Lemons)

Yum, this looks amazing! :)

(via veganrecipecollection)

yogabuckyeah:

♥ Spirituality/Meditation Blog ♥ http://yogabuckyeah.tumblr.com/

I love this quote :)

(via yogabuckyeah)

Spicy tofu and spinach scramble

This flavoursome and nutritious dish is high in calcium, protein and iron

2 large servings

Ingredients:

• 1 Tbs olive oil
• 250g silken tofu
• 250g firm tofu
• 3 tsp of spice mix (see recipe below)
• 3 Tbs nutritional yeast
• 1 red pepper
• 1 onion
• 3 large handfuls spinach
• Mountain wraps

Spice mix: In a bowl combine, 1 Tbs powdered ginger, 1 Tbs cumin, 1 Tbs coriander, ½ Tbs garlic flakes, 1 Tbs cloves, 1 Tbs turmeric, ¾ Tbs salt and 1 tsp cayenne pepper 

Method:

1. Heat oil in a pan over high heat
2. Add chopped onion and diced red pepper, fry for 2 mins until tender
3. Drain firm tofu block and crumble into pan, add silken tofu and saute over high heat until the tofu begins to brown and the moisture from the silken tofu begins to evaporate
4. Add 3 tsp of the spice mixture and 3 Tbs of nutritional yeast and stir to coat the tofu
5. Add the spinach, stir until wilted
6. Remove pan from heat and spoon into wraps
7. Roll up wraps and spoon remaining mixture onto the plate surrounding the wraps
8. Serve immediately!

This dish will convert you into a lover of tofu (:

Decadent peanut butter and mango breakfast smoothie

My daughter and I polished this off very quickly.

Ingredients:

• 1 ripe avocado
• 2 frozen cheeks mango
• ½ c non dairy milk
• ¾ c fresh papaya
• 2 Tbs cacoa powder
• 1 Tbs Mayvers all natural peanut cacao spread
• Thin slices of kiwi
• ¼ c fine oats
• 1 Tbs dark chocolate chips

Method:

1. Throw avo, mango, milk, papaya, cacao powder and peanut butter into high powered blender
2. Blend until smooth
3. Line bottom of glass with thin kiwi slices as seen in pic
4. Pour over velvety chocolate mixture
5. Top with fine oats and garnish with kiwi slices and dark choc chips

Feel energised and ready to take on the day with this decadent yet guilt free and nutritious breakfast!

Double layered blueberry and mango sorbet

NB/ Best prepared the night before or in the morning if planning to serve the dish in the evening, to allow time for the sorbet to set

Ingredients:

• 2 cups frozen blueberries
• 4 cheeks frozen mango
• 1 can coconut water
• 1 lime

Method:

1. Blend blueberries, ¼ c of coconut water and a squeeze of lime until smooth
2. Pour into 3 equally sized small square plastic containers (approx 7cm x 7cm)
3. Place this layer in freezer for 1-2 hours until firm
4. Blitz mango, ¼ c coconut water and a squeeze of lime
5. Pour this onto firm blueberry mixture
6. Place back into freezer and freeze until solid (at least 3 hours)
7. Plate ½ hour before serving so the sorbet softens up. You may need to run the containers under warm water to ease the sorbet out.

This is a very refreshing and light dessert perfect on a warm evening. Great for kids too! I poured the remaining mixture into ice block moulds for my 4yo daughter.

Delicious tropical smoothies to kick start the day

Ingredients:

• 4 frozen cheeks of mango
• 1 large banana
• ½ c non dairy milk
• ½ medium papaya
• 1 small punnet strawberries
• 1 small avocado
• 2 kiwifruit
• 1 c spinach
• ½ c water
• ½ c frozen blueberries

Method:

1. Place mango cheeks and banana in a high powered blender. I used an Optimum blender. Add enough milk to ensure the ingredients can be mixed thoroughly. Blitz until smooth. The mixture should be firm not runny. Pour first layer evenly into 2 jars or large glasses. Rinse blender in prep for second layer.
2. The second layer of the jar on the left consists of avocado, spinach and kiwi. Add water to ensure the mixture can be mixed thoroughly. Blend until thick and smooth. Pour second layer into jar. Rinse blender in preparation for third layer.
3. The orange layer consists of papaya and strawberry. This layer is naturally abit runnier than the previous mixtures so will not require any extra liquid. Blitz until smooth. Pour this mixture into each jar.
4. Top with blitzed frozen blueberries. Again add abit of water if needed to mix properly.
5. Garnish with fresh blueberries and a sprig of mint.

Both the yellow and green layers are rich and creamy and go well with the refreshing layer of papaya and strawberries.

Bask in the warm sun and enjoy! :)

Coconut and blueberry chia pudding

This rich and decadent pudding can be enjoyed at breakfast time to kick start the day or as a creamy pleasurable dessert

Serves 1

Ingredients:

• ½ c coconut milk from a can
• 2 Tbs chia seeds
• ½ Tbs maple syrup
• ¼ tsp vanilla essence
• ¾ c fresh or frozen blueberries
• 1 Tbs shredded coconut

Method:

1. Whisk together coconut milk, chia seeds, maple syrup and vanilla in a small bowl. Stir through half of the blueberries
2. Cover and refrigerate for 4 hours or overnight until set
3. Once thickened top with remaining blueberries, shredded coconut and drizzle with maple syrup.

ENJOY!

NB/ If you are concerned about the high fat content of canned coconut milk substitute this for coconut milk from a carton

Salted watermelon with chilli & lime cucumber noodles and avocado

This refreshing and hydrating dish is perfect on a hot sunny day. Salted watermelon is truly delicious. This is skin nourishing food.

Serves 1

The cucumber noodles can be made using a julienne peeler or a vegetable sprialiser. If you do not own one of these a normal peeler can be used to make ribbons. It is best to stop at the core avoiding the softer seeded part.

Ingredients:

• 1 chunky slice of watermelon
• Juice of ½ lime 
• Pinch of chilli powder
  
• Pinch of sea salt
• 1 continental cucumber
• 1 tsp olive oil
• Squeeze of maple syrup
• 5 leaves of basil 
• 6 leaves of mint
• ½ ripe avocado diced
• 2 Tbs pumpkin or sunflower seeds
• Black pepper

Method:

1. Place watermelon slice on plate and season with lime juice, salt and chilli
2. Combine cucumber noodles in a large bowl, squeeze over some more lime juice and season with a bit more salt and chilli. Drizzle over the olive oil and maple syrup and throw in the chopped basil and mint leaves. Toss to mix
3. Gently place the noodle mixture on top of the watermelon slice
4. Garnish with avocado, seeds and pepper

This dish so satisfying and flavorsome. A real beauty.