This salad recipe boasts with exciting and different textures and flavors. What makes it so great os that the elements are yummy on their own and when brought together – boom!

Ingredients:

• Cooked buckwheat 80g
• Dijon mustard 2 tsp
• extra-virgin olive oil 2 tsp
• apple cider vinegar 1 tbsp
• Red apple 1, cored and matchsticked
• watercress a handful
• frozen peas 75g, defrosted

CRISPY NUTS AND SEEDS
• mixed nuts 75g
• mixed seeds 3 tbsp
• smoked paprika ½ tsp
• dried chilli flakes a pinch
• runny honey 1 tsp

STEP 1
Cook the buckwheat following pack instructions, then drain really well and rinse under cold water until cool, then drain again.

STEP 2
For the crispy nuts and seeds, spray a thin layer of oil into a non-stick frying pan and cook the nuts and seeds, stirring, for 2-3 minutes over a medium heat until browned and crisp. Add the smoked paprika, chilli flakes and honey, and toss together.

STEP 3
Whisk together the mustard, olive oil and vinegar in a bowl with some seasoning, then add the apple, watercress, peas and spelt, and toss really well.

STEP 4
Pile onto three plates and top with the crispy nuts and seeds.

A vegan recipe for fruity almond mousse squares, they present really well and they are so delicious, made with low carb plant based ingredients to keep it vegan and as close to nature as possible.

Ingredients

Base:

1 cup raw almonds
½ cup desiccated coconut
¾ cup pitted dates, soaked in water for 2 hours
1 tsp cinnamon
Pinch sea salt

Filling

2 cups coconut cream, refrigerated
½ cup almond butter
¼ cup coconut sugar
2 ½ tsp xanthan gum + ½ cup water
1 cup fresh blueberries

Jelly topping

½ cup fresh or frozen blueberries
2 cups water
3 tbsp maple syrup
2 tsp xanthan gum

To serve
½ cup fresh blueberries

Method:

For the base, blend almonds and coconut in a food processor until it forms coarse crumbs. Drain dates and add cinnamon and salt to the food processor or blender. Process until combined. Press into a lined loaf tin or container.
For the filling, add the coconut cream to a large bowl with the almond butter and coconut sugar. Mix until combined.

Add almond mixture, agar agar and water to a small saucepan over medium heat.
Mix, bring to a gentle boil or until just thickened then remove from heat.

Pour mixture over the crust and press blueberries into the top of the mixture.
Set aside in the fridge.

To make the blueberry jelly, add all ingredients to a small saucepan over medium heat. Mash the blueberries with a fork and bring to a gentle boil. Remove from heat then drain mixture to separate blueberry pulp from liquid. Pour blueberry jelly on top of the almond filling.

Set aside in the fridge until set (around 4 hours). Serve with fresh blueberries on top. Store slices in airtight container the fridge for up to 5 days.

These vegan strawberry kisses are made with a cashew based cheesecake filling, dipped in a decadent vegan dark chocolate. So delish!

Ingredients:

¾ cup raw cashews, soaked in water for at least 4 hours
2 tbsp coconut oil
⅓ cup strawberries, thawed if using frozen
3-4 tbsp maple syrup
1 tsp vanilla extract
½ cup dark chocolate

Method:
To your blender, add the soaked cashews (after draining the water), coconut oil, strawberries, maple syrup, and vanilla. Blend until you reach a smooth and creamy consistency.
Line a loaf pan with greaseproof paper. Pour the cheesecake mixture into the loaf pan. Cover with some more greeseproof paper and place in freezer. Freeze until completely solid.
Once solidly frozen, cut into squares.
Place back in the the freezer on a parchment line baking tray as you melt the dark chocolate over a double broiler.
Remove the cheesecake bites from the freezer. One by one dunk into the chocolate and get it completely coated, place on baking tray. Place back in the freezer until the chocolate hardens.

Keep stored in the freezer. Let thaw for a few minutes before enjoying.
Enjoy!

A fresh pasta salad with a mixture of favorites to bring you a balanced dish that can be served as a main course or a side salad. This dish presents really well with it’s pop of color and can easily be made vegan when using a vegan friendly pasta.

Ingredients:
115g Pasta – we used Clarella Casava Grain Free Pasta, but you can choose any vegan pasta instead
1 lime, zested and juiced
1 avocado, chopped
2 large ripe tomatoes, chopped
1/3 cup fresh coriander, chopped
1 red onion, finely chopped
1 red chilli, deseeded and finely chopped (optional)

Method:

Cook the pasta according to pack instructions – about 10 mins. Meanwhile, put the lime juice and zest in a medium bowl with the avocado, tomatoes, coriander, onion and chilli, if using, and mix well.
Drain the pasta, toss into the bowl and mix well. Serve straight away while still warm, or cold.

Serving suggestion: We added some coconut flakes for a slight sweet addition.

Why is this a sexy smoothie recipe? Well the ingredients all carry an aphrodisiac effect on both ladies and gents for that extra libido boost, so if you’re looking for some sexy in your smoothies, you’ve reached the right recipe.

Ingredients:

1,5 cups of almond milk
1 cup water (or another cup of almond milk if you want it to be creamier)
3 dried figs
1/4 avocado
1/2 tsp fresh ginger, finely chopped
2 tbsp raw cacao powder
2 tsp maca powder
1 tsp raw honey
1/2 tsp cinnamon
1/2 tsp vanilla
teeny, tiny pinch of cayenne

Method:

Blend together until smooth and serve.
Serving suggestion: Sprinkle with raw cacao nibs.

What’s more heart warming and soul satisfying than a beautiful curry. This Red Thai Curry is Vegan friendly and made with nutrient dense ingredients to satisfy your taste buds and nourish your body.

Ingredients:

1-2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
2 medium carrots, peeled and cut into thin slices
1 cup broccoli florets
1 cup cauliflower florets
2 1/2 tablespoons Thai red curry paste
1 15-oz can full fat coconut milk
1/2 cup water
2 cups thinly sliced kale
2 medium tomatoes, diced
2 teaspoons maple syrup
1 tablespoon tamari for gluten free
1 tablespoon fresh lime juice
4 cups cooked rice or quinoa

Method:

Prep the veg, and cook your rice or quinoa according to instructions.
Heat 1-2 tablespoons olive oil in a large skillet over medium high heat. Add onion until translucent, about 3 minutes. Add the garlic and ginger and cook for 30 seconds.
Add the bell peppers, carrots, broccoli and cauliflower. Continue to cook, stirring frequently, for about 2-3 minutes.
To the pan, add the red curry paste, coconut milk, and water. Stir well for a few minutes, until the curry paste is dissolved.
Now add the kale and bring to a simmer, then lower the heat and cover for 5-10 minutes, until the vegetables have softened.
Stir in the chopped tomatoes, pure maple syrup, soy sauce and fresh lime juice. Remove from heat.

Serve while hot with your choice of rice or quinoa.

Serving suggestion: Garnish with coconut chips or almond flakes.

This Peanut and Chickpeas stew is so moreish, with a delicate balance of peanut and creamy coconut flavors. The perfect vegan friendly family friendly meal.

INGREDIENTS

1 tbsp organic coconut oil
Medium onion, finely chopped
1 chilli, finely chopped
4 garlic cloves, minced
1 large red pepper, sliced
2-inch knob of fresh ginger, peeled and finely chopped
1 tsp ground cumin
1 tsp ground coriander
Peel 2 sweet potatoes (about 800g), and cut into cubes
2 cans chickpeas drained
2 heaped tbsp unsweetened peanut butter
1 can organic coconut milk
2 tsp coconut sugar
½ cup of water
1 cup vegetable stock
2 handfuls of fresh spinach
Juice half a lime (optional)
Salt and pepper to taste

METHOD

1. Prepare all the vegetables.
2. In a large pot over medium heat, warm the coconut oil. Add the onion, sprinkle with salt and cook for 3 minutes. Add the garlic, chilli, ginger, red pepper and fry for another 3 minutes.
3. Then add cumin and ground coriander, and stir together. Cook for about 2 minutes.
4. Add the sundried tomatoes, peanut butter, water, veg stock and coconut milk. Stir together then bring to a boil. Reduce heat to medium-low, cover and cook for 10 minutes before blending to a smooth sauce.
5. Bring a pan of salted water to a boil and add the sweet potato, parboiling for 4 mins. (Be careful not to overcook or this will turn into a mashed potato curry!)
6. Add the parboiled sweet potato and chickpeas to the peanut sauce and stir. Simmer for 10 mins. Check the potato is cooked through.
7. If using spinach, add to the pot, stir, then cover. Continue to cook for another 2 minutes.
8. Add coriander and lime juice if using and then season to taste. Serve with rice or quinoa.

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