Mini Mint Chocolate Tarts

Serves: 12

Ingredients

The Filling: 
1 cup raw cashews, soaked overnight
1 tsp pure peppermint extract by Simply Organic
1½ tsp matcha powder by Matcha Ninja
5 tbsp coconut cream
1 tbsp organic stevia
1 tsp pure vanilla extract by Simply Organic

For the Topping:
30g (or half the bar) Giddy Yoyo Organic Raw Hundo 100% Dark Chocolate Bar

The Crust:
½ cup raw almonds
1 cup shredded coconut
8 Medjool dates
2 tbsp cacao powder by Organic Traditions
1 tsp pure vanilla extract by Simply Organic
1 tbsp coconut oil
Small pinch of sea salt

Instructions

For the filling:
Place all the filling ingredients ingredients into the blender and blend until you get a creamy smooth consistency. Adjust sweetness if needed. Chill in the fridge for 15min. 

For the Crust:
Place the almonds in the food processor and pulse until you get a smooth flour.  Add the shredded coconut, dates, cacao powder, coconut oil, vanilla extract and salt. If it's too dry, add one of two more dates. Press the crust into 2 trays ( 2 x 6 mini tart pans). Chill in the fridge for 15min.  
 

Assemble:
Retrieve the filling and crust from the fridge. Scoop the filling onto the crusts. Melt the chocolate in a small pan and drizzle onto the tarts. Chill in the fridge again for at least another 30min or put in the freezer for 15min. 

Remove from the fridge or freezer and enjoy with freshly cut strawberries. 

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Rosemary Turmeric Detox Soup

Serves: 3-4

Ingredients: 

Dry Ingredients:
1/4 cup green split peas
1/4 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp garlic salt
1/4 tsp cayenne powder (or to taste)
1 tsp himalayan sea salt
pinch rosemary
pinch oregano
1/2 cup rice blend (I used long grain brown rice, sweet brown rice, wild rice, whole grain wehani rice, whole grain black japonica rice)

Wet ingredients: 
2 tbsp EVOO (extra virgin olive oil)
100ml organic coconut milk
1 handful broccoli
1 handful spinach
1/2 squeezed lime

Instructions: 

Carefully measure out and layer the dry ingredients into a mason jar. Stock and store, or use as you need. 

Add the dry ingredients to a slow cooker with 6-8 cups of water. Add the olive oil and slow cook for 8 hours or until split peas and rice are cooked. 

Add the coconut milk, lime, broccoli, and spinach. Lightly cook. Garnish with 1 tbsp coconut milk, spinach leaves and a slice of lime. Enjoy!

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Sesame Quinoa Breakfast Bowl

Serves: 1

Ingredients: 

1/4 cup cooked quinoa
1/4 cup purple cabbage, shred
1/2 small carrot, shred
5-10 almonds, soaked
1 organic egg, boiled for 5min
handful of spinach, lightly steamed
1/4 avocado, sliced
1 tsp lime juice
1 tsp sesame seeds
1 tbsp EVOO (extra virgin olive oil)

Instructions:

Start by boiling the egg in a small saucepan with 1 inch of water in the bottom. Bring the water to a boil for 5min and then remove from hot water. Soak in cold water for another 5min before peeling off the eggshell and then slice the egg in half. 

While the egg is cooking, add the cabbage and carrot to a food processor and shred to make a carrot-cabbage slaw.  

Prepare your breakfast bowls by adding the cooked quinoa, avocado, and the slightly steamed spinach to the plate. 
Then add the egg, carrot-cabbage slaw, almonds and sesame seeds. 

Drizzle with olive oil and lime. Season with a touch of salt and pepper.

Enjoy! 

 

 

Overnight Chia Oatmeal Parfait

Serves: 1

Ingredients: 

1/3 cup oats
2 tbsp chia seeds
1 cup milk of your choice (I like to use almond milk)
1 tbsp protein powder (I used Progressive Harmonized Fermented Vegan Protein Powder)
2 tbsp coconut cream + 1 handful of blueberries
1 tsp maple syrup, to taste
Fruit (I used blueberries and strawberries)

Instructions: 

Before bed, prep your parfait in a mason jar by adding the oats, chia, almond milk and protein powder of your choice. Seal with a lid and place in the fridge to be left overnight. 

In the morning, process your blueberries and yogurt or coconut cream in a food processor to make a creamy soft serve. Add a layer onto the overnight parfait and then top with the fruit of your choice. 

Drizzle with maple syrup (optional) and enjoy!

Blackberry Chia Detox Smoothie

Serves: 1

Ingredients: 

1 cup Blackberries
250ml Almond milk
1/2 banana
1/2 small avocado
1 tsp chia seeds
1 tsp flax seeds
1 tbsp diatomaceous earth
1/2 cup ice cubes

Instructions: 

Place all the ingredients in a blender and blend for a couple of minutes. Add more almond milk if needed to adjust thickness of smoothie. Pour the mixture into a mason jar and garnish with a blossom. 

Enjoy!

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Avocado Citrus Salad

Serves: 1

Ingredients: 

2tbsp EVOO
juice from half a lime
1tbsp apple cider vinegar
1/2 small avocado, sliced
10 whole pistachios
half a blood orange, sliced into pieces
30g (2 tbsp) Organic goat cheese
Mixed greens

Instructions:

Whisk together lime juice, olive oil, and apple cider vinegar. Season to taste with salt. 

Slice avocado. Toss vinaigrette with mixed greens, blood orange, and avocado. Top with goat cheese and pistachios. Savour and enjoy! 

 


 

Sweet Potato & Curried Lentil

Serves: 3-5

Ingredients:

1 can french green lentils, thoroughly drained and rinsed
3 tablespoons olive oil
1 teaspoon garam masala
1 teaspoon curry powder
1/2 teaspoon cayenne pepper
1/2 teaspoon sea salt
1 garlic clove, minced
1 small sweet potato, cut into wedges

10-15 cranberry halves
1tbsp organic goat feta
1 handful of organic spring mix

Instructions:

Prepare by placing the lentils and sweet potato in a large bowl and toss together with spices and olive oil. Allow to marinate for 1-2 hours. 

Spread the marinated lentils and sweet potato in an even layer on a baking sheet and bake until crisp, about 30 to 40 minutes.

Sprinkle the lentils in a salad bowl. I added grated organic goat feta and cranberries to a bed of mixed greens. 


 

Sunshine Breakfast Bowl

Serves: 1

Ingredients: 

1 organic hard boiled egg
1 handful of alfalfa sprouts
1-2 tbsp mashed sweet potato
8-10 Coconut chips
1 handful arugula
1 tbsp sesame seeds
2 tbsp olive oil
1 tbsp lime juice
Himalayan sea salt
 

Instructions:

Place a handful of arugula into a bowl. Layer the rest of the ingredients on top. Drizzle with olive oil, lemon and sesame seeds. Sea salt to taste.  

Strawberry Vanilla Chia Pudding

Serves: 1

Ingredients:

1 cup unsweetened almond milk
2 tbsp coconut milk
1/4 cup chia seeds
1 tsp ground vanilla bean powder by Giddy Yoyo
sliced fresh strawberry for garnish
1 tbsp pumpkin seeds, 1/2 tbsp hemp seeds, 1tbsp flax seed (ground) and 2-3 chopped walnuts. 

Instructions:

Combine the milk, chia seeds and vanilla in a small sealable container. Cover and refrigerate overnight.
Transfer to a serving bowl and garnish with a sliced strawberry, pumpkin seeds, hemp seeds, flax seed (ground) and chopped walnuts. 

Coconut Protein Pancakes

Serves: 3-5

Ingredients:

2 tbsp Organic Vegan or Whey Protein Powder
1 Cup Unsweetened Coconut Milk
1 Cup Liquid Egg Whites (or as a vegan option, 1tbsp flax meal with 2.5 tbsp water)
1/2 Cup Organic Coconut Flour
1 tsp Vanilla Extract
1 tsp Baking Powder
1 tsp Ceylon Cinnamon
1 tsp Coconut oil
1 handful of blackberries

Instructions:

Mix all ingredients into a blender except the shredded coconut. 

Heat a frying pan over low-medium heat. 

Once warm, add 1 tsp of coconut oil to the pan and then pour batter in small circular shapes. 

After about 4 minutes, or when bottom of pancake is firm/lightly browned, flip over and cook for another 1-2 minutes. 

Remove from the pan with spatula and stack protein pancakes on plate. Top with organic maple syrup. blackberries and shredded unsweetened coconut.
 

Maple Chia Tempeh

Serves: 3-5

Ingredients:

1 pack of organic tempeh
2 tbsp tamari sauce (soy) or Coconut aminos (soy free)
1 tbsp maple syrup
2 tbsp onions, thinly diced
1 clove garlic, minced
4 tbsp extra virgin olive oil
1 tbsp chia seeds
1/4 cup lime juice
sea salt, to taste

Instructions:

Preheat the oven to 375*C. 

If the tempeh is frozen be sure to thaw before preparing. Once thawed, cut the tempeh length wise into strips depending on how thin or thick you would like them. 

Place the strips of tempeh in a casserole dish with a lid.  

Prepare the marinade by mixing the rest of the ingredients in a bowl. Pour the mixture onto the tempeh strips. 

Bake in the oven for 20min with the lid on. Uncover and bake for another 10min. 

Cool before adding to a salad bowl. 

Leek & Fennel Stew

Serves: 6-10

Ingredients:

500g uncooked lima beans
2 small fennel bulbs, thinly sliced
2 medium leeks sliced, washed, and cut in 1 inch rings
1 medium potato, cut into quarters
2 medium onions, thinly diced
2 tbsp extra virgin olive oil
1 tsp cumin
1/2 tsp turmeric
4 small cloves of garlic, thinly diced
4-5 cups water, to stew the beans
2-3 cups of organic vegetable broth
2 tbsp fennel fronds
sea salt, to taste

Instructions:

Soak the lima beans in water and slow cook in a crock pot (slow cooker) for 6-8 hours. 

Slice the leeks into 1 inch rings and chop the potatoes into quarters. Pressure cook the leeks and potatoes until soft with the pierce of a fork. Place one cup of water with the leeks and potatoes into a blender and blend for 30 seconds or until creamy and consistent in texture. Set aside. 

Finely dice the onion and garlic in a food processor. Add the garlic and onion to a medium pot and lightly fry with olive oil. Avoid browning. 

Boil the fennel in water until tender. Add the fennel to the fried onion and garlic and simmer for another 10-15min. Add the turmeric and cumin into the mixture and simmer for another 10min. 

Pour the mixture into the slow cooker and add the blended potato and leek.Add the vegetable broth, fennel fronds and continue to slow cook for 30min. 

Serve hot and garnish with pitted kalamata olives and/or crumbled feta.