VEGAN RASPBERRY OAIJ

Ingredients (makes 3 jars)

Middle layer:

1 1/2 cups rolled oats

2 cups unsweetened Almond Milk

1/2 cup water

2 tbsp cacao

1 tbsp Chia Seeds

2 tbsp flaxseed ground

Stevia

Top & bottom layer:

2 bananas

1 cup raspberries

3 tbsp unsweetened almond milk

Stevia

 

Directions

1. Mix together ingredients of top/bottom layers.

2. In other bowl mix together ingredients of middle layer.

3. Alternate layers in a jar/container, top with a few raspberries and coconut flakes and let sit overnight in fridge.

VEGAN BEETROOT HUMMUS

INGREDIENTS:

1 can of chickpeas (drained) 

2 big beetroots (peeled, boiled until soft) 

1 freshly squeezed lemon juice 

3 tbsp ml extra virgin olive oil

1tsp cumin ground

4 tbsp tahini

INSTRUCTIONS:

Blend all ingredients together and top with chives ! 

Enjoy :)

VEGAN RASPBERRY AND SPINACH PANCAKES

INGREDIENTS:

GREEN PANCAKES

1/2 cup oat flour, 1/2 banana, 1/2 cup almond milk, 1/2 tsp flaxseed ground, stevia drops and a handful of spinach

RED PANCAKES

1/2 cup oat flour, 1/2 banana, 1/2 cup almond milk, 1/2 tsp flaxseed ground, stevia drops and a handful of raspberries

CHOC SAUCE

1 scoop of @sunwarriorau chocolate raw protein powder, 1 tbsp #PB2Chocolate and a couple spoons of cold water

TOPPING

Handful of raspberries, goji berries, almond flakes and pepitas

PREPARATION

Blend all green pancakes ingredients together and then red pancakes ingredients. 

Top with Choc sauce, raspberry and sprinkle almond flakes and goji berries

ICED COLD MATCHA GREEN TEA

INGREDIENTS:

2 Tsps of organic matcha green tea powder

Ginger

Lemon juice

Fresh filtered water

Ice cubes

Stevia or agave nectar for sweetness

PREPARATION:

Mix all ingredients into a blender! 

*Matcha tea does not really dissolve but rather suspends in liquid. After a bit, the tea will float to the bottom. Just stir again to refresh your drink!

VEGAN ZUCCHINI AND CHICKPEA SOUP

Ingredients(3 serves) 

• 1 tbsp coconut oil
• 1 small Spanish onion, chopped
• 1 tsp lemon juice 
• 1 tsp cumin ground
• 3 medium zucchinis, chopped 
• 1 organic chickpea can 
• 1 vegan stock cub
• 3 cups water
• 2 tbsp chopped chives (leave some aside for serving)
• 2 tbsp coriander 
• 1/2 cup coconut cream

Preparation

-Heat coconut oil in a large saucepan over moderate heat. Add Spanish onion and cook until softened, add zucchini; cook for 1 minute, then add chickpeas, crumbled vegan stock cub, cumin, lemon juice and water. Bring to the boil. Reduce heat; simmer 3 minutes or until zucchini is just tender. Remove from heat.

-Add chives and parsley to soup. Blend or process in a blender until smooth. Stir in coconut cream. 

-Serve soup topped with chives

Enjoy!

BEETROOT & GINGER RAW JUICE

Ingredients

• 2 oranges, peeled and quartered
• 3 celery stalks, peeled
• 1 medium Granny Smith apple, cut into wedges
• 2 carrots, peeled
• 1 large Beetroot, peeled and cut into wedges
• 1 slice of peeled fresh ginger

Directions

Process all ingredients in a juicer, shake or stir and serve.

VEGAN BOLOGNESE SAUCE

Ingredients

1 spanish onion, finely chopped

2 celery sticks, finely chopped

1 carrot, finely chopped

1 small green capsicum, finely chopped 

2 shallots, finally chopped

1 x 400g tin chopped tomatoes or natural tomatoes, finely chopped 

1 cup organic tomato paste

1/2 cup water

2 tablespoons cup extra-virgin olive oil

1/2 teaspoon fresh oregano 

Salt and pepper 

Preparation

-Put oil in a pan and cook onion, stirring regularly. Add vegetables to the pan; cooking for 5 minutes.

-Add seasoning and stir for 1 minute then add the tomatoes.

-Bring to a gentle simmer, cover and cook for 15 minutes, stirring occasionally and adding a little water if it starts to stick.

-Serve & enjoy!