MAKES: about 7 medium sized balls

Ingredients:

• 1/3 cup walnuts
• 1/4 cup rolled oats
• 1 tablespoon carob powder, (you could use cocoa powder too)
• 3 Medjool dates, pitted
• 1 tablespoon of water (plus more depending on the consistency)

Method:

Add all ingredients into a food processor (I have a really small one so it chops up everything nice and small, if you have a really big food processor you may want to double the recipe). Blitz the ingredients until broken into a moist bitty paste-like texture. If you can grab some mixture and roll it into a ball easily, then you’ve got the right texture! If it’s too dry and falling apart in your hands add another teaspoon of water and blitz again. if its too wet you can always add more oats. roll into balls any size of your choice. I did about 1 tablespoon of mixture into a ball.

These are truly delicious, really quick and easy treats to make, they’re also packed with omega 3 fatty acids, vitamins and minerals. No added sugar, dairy free and vegan = NO guilt!

Enjoyyyyyy!

 

Ingredients:

• 1 ripe banana
• 1/2 cup frozen blueberries
• 1 cup fresh baby spinach, washed
• 1 teaspoon cinnamon powder
• 1/2 teaspoon of ground ginger powder
• 1/4 teaspoon of cardamon powder
• 3/4 cup of rice milk (or alternative- almond, soy, coconut etc.)
• optional- 1 teaspoon of spirulina powder

Method:

Add all ingredients into a tall container and blend using a Barmix blender or handheld blender (or use a regular blender) until all ingredients are incorporated and smooth. That’s it!!

NO added sugar, loaded with antioxidants and nutrients from the fruit this smoothie is also an awesome way to get one serve of veggies into your day without even suspecting it.

Serve with extra cinnamon if you dare. I like to serve it with yoghurt or coconut yoghurt for something extra fancy.

ENJOY 🙂

Ingredients for banana cake:

• 1 cup almond meal
• 1/2 cup wholemeal SR flour
• 1 teaspoon baking powder
• 1 teaspoon cinnaon
• 1 teaspoon vanilla extract
• 2 ripe bananas mashed
• 2 eggs beaten
• 1/3 cup almond oil (or olive oil)
• 1 tablespoon maple syrup (optional)
• *Add about 2 tablespoons of rice, almond or other dairy free milk if mixture is still dry

Method:

Preheat oven to 180 degrees Celsius. line a round cake tin with baking paper ( I used about 20cm diameter tray). In a medium bowl sift all the dry ingredients then add in all the wet ingredients. Mix well. Pour batter into the pre-lined tray.  Bake for 30 minutes or until golden and after a skewer comes out clean once inserted in the center of the cake. remove from the oven when cooked. let it sit for about 10 minutes then place onto a wire rack to cool fully.

In the meantime let’s make some maple cinnamon glazed pecans!

Ingredients maple cinnamon pecans:

• 1/2 cup pecans
• 1 tablespoon maplesyrup
• 1/2 teaspoon cinnamon
• 1/2 teaspoon of vanilla extract
• 1 teaspoon of shredded coconut

Method:

Put pecans into a small cold frying pan and heat on low for about 5 minutes, stirring occasionally to gentle roast the nuts. In a bowl mix together the maple, cinnamon and  vanilla. Add the maple mixture to the fry pan add in the coconut, and stir for about 2 minutes or until the pecans become sticky and golden. Easy as that!

Let the maple pecans cool in the pan for about 5-10 minutes before placing them on top of your freshly baked banana cake. or Eat them as is 😛 YUM!!!

This is quite a healthy sweet treat that is perfect for guests and banana lovers. 🙂

 

 

 

Ingredients:

• 150g firm tofu ( 1cm squares)
• 1 teaspoon of vegetable oil

for the tofu marinade:

• 1/4 cup of soy sauce
• 21 teaspoon of sesame oil
• 2 cm fresh ginger sliced
• 1 teaspoon of maple syrup
• sprinkle of chili powder *optional

Stir fry ingredients:

• 1/2 zucchini (julienne or sliced)
• 1/4 capsicum (julienne or sliced)
• 1 small carrot (julienne or sliced)
• 6 large florets of broccoli (cut into small pieces)
• Hoken noodles (I bought shelf fresh Wokka Golden brand 440g – available at the supermarket )

For the sauce:

• 1/8 cup soy sauce
• 2 tablespoons of maple syrup
• 1 tablespoon of toasted sesame seeds (refer to method to learn how to make these)

Method:

Toast the sesame seeds by heating a small pan to medium heat and adding in the sesame let them toast for about 5-10 minutes keep stirring them or they’ll burn, take them off the heat when they begin to go golden in colour. Reserve them for later.

Put all the marinade ingredients in a bowl. Cut the tofu into cubes and add into the marinade. Let it sit to the side while you prepare the other Ingredients. This is where you can Julienne or slice the veggies (by the way Julienne is not a random guy’s name, it’s just a style of cutting vegetables that looks pretty haha).

Now to stir-fry. Heat a large pan or wok to high heat. Add the 1 teaspoon of oil. When hot add in the marinated tofu.  Cook for about 5-10 minutes stirring occasionally or until golden brown. Add in the veggies, mixing for about 5-8 minutes or until the veggies slightly soften. Add in the Hoken noodles breaking them up with a spatula. Then add the sauce and stir thoroughly.

Easy does it, your very own takeaway noodles at home.  Serve in a box and with chopsticks for an authentic experience :P.

Enjoy!!

 

 

Ingredients:

• 1/4 cup of frozen raspberries (+fresh to garnish *optional*)
• 1 fresh banana
• 1/4 cup of unsweetened almond milk (or any milk of your choice-rice, soy, regular works too)
• 1 teaspoon of flax meal (optional- contains omega fats)
• 2 tablespoons of oat bran (optional-contains soluble fibre)

Method:

Add all ingredients into a bar mix or blender and blend until thick and smooth. Pour into a bowl and top with fresh raspberries and sliced banana. You can also add granola, coconut, chia and seeds if you desire. Yum!

This is a tart and tangy delicious combination with sweetness from the banana. Eat if for breakfast, lunch dinner or if you’re craving a sweet treat ;).

Berries are full of phytochemicals in the form of pigments that give our berries such vibrant colours. The best thing is that these pigments contain antioxidants that help fight free radicals in our body. Basically this means eating berries and lots of naturally bright coloured foods may help to prevent cell damage and illness.Eat up!

Ingredients:

• 1 can of chickpeas (drained)
• 1/2 juice of a lemon
• 2 teaspoons of white vinegar
• 1 tablespoon of tahini
• 1 small clove of garlic (optional)
• 1/2 teaspoon of salt
• 1 tablespoon of olive oil
• 2 tablespoons of water

Method:

Add all ingredients into  a bar mixer or food processor and blend until smooth. taste it and add more salt and lemon if you feel the need! That’s it!! Sprinkle it sweet paprika and chili pepper to serve and a dash of olive oil to stop it from  drying out. You can refrigerate the dip for up to 4 days in an airtight container.

Chickpeas are really wholesome because and a great source of fiber to keep you feeling full.  this dip can be eaten with chopped up carrot, capsicum and cucumber sticks or spread it decadently on bread and make some of my falafel balls to accompany it!! 🙂

 

Ingredients:
1 frozen banana in pieces
1/4 cup of frozen blueberries
1/2 cup fresh baby spinach
3/4 of a cup unsweetened almond milk
2 teaspoons of flaxseeds
1 teaspoon of instant coffee dissolved in 2 teaspoons of boiling water
Method:
With a bar mix or blender blend all ingredients until smooth and thick.
Pour into a bowl and add toppings for a smoothie bowl:
Oats, desciated coconut, pecans, pumpkin seeds and chia.
Tastes amazing and adds a boost to your day!

Sweet potato and chickpea burger

Ingredients:

• 80 g cooked, sweet potato (I used leftover roasted sweet potato, boiled or microwaved would work too)
• 1 medium carrot grated
• 1 can of chickpeas, drained
• 1 tablespoon of smoked paprika
• 1 tablespoon of quinoa flour (any flour should work here)
• 1 teaspoon of dried oregano
• 1 teaspoon on cumin
• 1 teaspoon of maple syrup
• 1/2 teaspoon of onion powder
• pepper to taste
• oil spray for pan frying

Method:

In a medium bowl mix together all ingredients together until a thick but moist mixture forms. Make the mixture into palm sized patties.

Heat a medium sized frying pan on a medium heat and spray with oil. Cook the patties in the pan for about 4 minutes on each side or until golden.

 

Cauliflower buns

Ingredients:

• 1/4 of a cauliflower
• 1 egg, or flax egg replacement (1 tablespoon of flax meal and 3 tablesspoons of water)
• 1/2 teaspoon of onion powder
• 1/4 teaspoon of garlic powder
• 1/2 teaspoon of dried oregano
• salt and pepper to taste

Method:

Shred the cauliflower using a grater, food processor or chop finely using a large knife. the consistency should look like little bread crumbs. Then add all the other ingredients. Then a heat a medium sized frying pan on medium heat and spray with oil. Separate the mixture into four sections. Add each section onto the frying pan and make them into circular shapes and cook until golden brown (about 3 minutes on each side).

 

In my burger I added avocado, sauted mushrooms and onion, spinach, pickles and a bit of tahini. Delicious! Hope you enjoy

 

Ingredients for salad:

• 10 leaves of cos lettuce washed and dried
• 1/2 a medium carrot (grated, or sliced)
• 1/4 of a red capsicum sliced
• 1 tablespoon of pumpkin seeds

Tahini dressing:

• 3 tablespoons of hulled tahini
• the juice of about a quarter of a lemon
• a good pinch of salt
• (add water as needed to thin out dressing to desired consistency)

Method:

Put all chopped veggies in a bowl for the salad, add the pumpkin seeds.

In a separate bowl, for the dressing, add the tahini, lemon and salt. Stir with a spoon until smooth. If the mixture is too thick for a dressing, add water and mix until smooth and is able to be drizzled over the salad. NOTE* not all the dressing needs to be added to the salad only about 1 or 2 teaspoons of the dressing is added to the salad. leftover dressing can be kept in the fridge in an airtight container for about a week (add more water if needed to thin it out).

This is my go to salad when I just cannot be bothered cooking. I’ts super fast, healthy and yummy. feel free to eat the salad with soft boiled eggs, tuna or chickpeas if eating it as a meal. I’ts also a great side dish and way add veggies to your day. Enjoy 🙂

Ok brace yourself, these brownies are no joke.

Ingredients:

BASE:

• 1 cup of walnuts
• 1 cup of pitted medjool dates
• 1/2 cup of cocoa powder
• 2 tablespoons of desiccated coconut
• 1 teaspoon of vanilla extract
• about 1-2 tablespoons of water

Method:

line an 8-inch square pan with baking paper. Then add all base  ingredients into a food processor and blitz until its forms a dough-like texture (still has some bits of nuts present) that’s slightly sticky. Evenly press the mixture into the lines baking tray and freeze for 10 minutes.

Ingredients:

ICING:

• 1/2 cup of virgin coconut oil
• 1/2 cup cocoa powder
• 1/4 cup maple syrup
• dash of vanilla extract
• pinch of salt

Method:

Mix together all ingredients, if the coconut oil is a bit lumpy melt it in the microwave for 10 seconds at a time, until smooth. Then remove the brownie from the freezer and pour the icing over the mixture. *optional- crush 1/4 cup of walnuts in food processor and sprinkle it over the icing. Then return the brownie to the freezer for about 20 minutes. Remove from the freezer after this time and slice up the brownie on a chopping board to your ideal brownie size….I always say the bigger the better…

Honestly these brownies taste better to me than conventional baked brownies. Plus, the ingredients are all wholesome, vegan and packed with vitamins and minerals, walnuts contain fats that make them a super brain food! But these are still very energy dense, so be sure to eat them in moderation….if you can! But we all deserve a treat sometimes :P.

Enjoy xx