YIELD: 2 Servings PREP: 5 mins COOK: 8 mins READY IN: 13 mins Ingredients 1/2 Cup Chia Seeds 1 Cup Coconut Milk 1/2-1 Cup Rice Milk (depending on how 'thick' you would like it) 2 Tbsp Goji Berries 2 Tsp White Mulberries Diced Finely 1 Tsp Sour Cherries Diced Finely 1 Tsp Maca Powder 1 Tsp Agave Syrup 1/2 Tsp Ground Cinnamon 1/2 Vanilla Bean Pod Scrapped 1 Cup Fresh Strawberries Sliced Instructions This dish needs to be made at least 8 hours before it is ready- so make it before you go to bed for an easy breakfast! Mix all ingredients together in a large bowl Cover and refrigerate overnight Serve with fresh strawberries and even drizzle with some passionfruit COURSE: Breakfast SKILL LEVEL: Beginner
YIELD: Approx 2 Cups PREP: 5 mins COOK: 60 mins READY IN: 1 hr 5 mins Ingredients 500 Grams Fresh or Defrosted Raspberries (or any berries on hand) 1/4 Cup Coconut Sugar (Date Paste or Stevia Would Also Work) 1/2 Cup Chia Seeds 1/2 Tsp Fresh Vanilla Bean Paste 1 Tbsp Lemon Juice Strawberry/Mint Rasberry/Vanilla Cranberry/Orange Peel Strawberry/Peppercorn Blueberry/Raw Cacao Powder Instructions Blend or mash berries and add coconut sugar Stir through chia seeds and allow to set for an hour or overnight Store in sterilised jars and keep in the fridge approx 3 weeks Excess jam can be stored in the freezer in zip lock bags Use in place of regular chia seeds as your egg replacer COURSE: Breakfast SKILL LEVEL: Beginner
YIELD: Makes 24 Cookies PREP: 5 mins COOK: 15 mins READY IN: 20 mins Ingredients 1/3 Cup Oats 1 Cup Macadamia Nuts Pulsed In a Processor (leave some chunks for texture) 1/2 Cup Dessicated Coconut 1 Cup Gluten Free Flour 1/2 Tspn Bi-Carb Soda 2 Tspn Agave Syrup 1/2 Cup Rapadura/Xylitol/Sugar 125 Grams Nuttlex/Earths Balance Instructions Mix oats, nuts, coconut, sugar and flour together Melt nuttlex and agave over a low heat then add bi-carb and stir Mix until combined and bake at 175 degrees for 15 minutes COURSE: Dessert
YIELD: 1 cake (12 Servings) PREP: 10 mins COOK: 45-50 mins READY IN: 55 mins Ingredients 2 Cups Plain Flour 1 Cup Almond Milk 1 1/2 Tsp Baking Powder Scant 1/2 Tsp Salt 3/4 Cup Oil of choice (coconut oil recommended) 1 Cup Raw Coconut Sugar 4 Egg Replacers Or 4 Tbsp Chia Seeds, Soaked 2 Tbsp Lemon Zest 1/2 Cup Lemon Juice 1/2 Cup Almond Milk Instructions Preheat oven to 180C Grease a bundt pan or large cake tin In a large bowl, sift flour, almond meal, baking powder and salt In a separate bowl, whisk oil, sugar, egg replacers or Chia and zest Make a well in the dry ingredients and slowly pour in the wet mixture, half at a time After the first half pour in the lemon juice and mix After...
YIELD: Serves 2 COOK: 5 mins Ingredients 2 Mangoes Chopped And Frozen 2 Bananas Chopped And Frozen 1 Orange Sliced In Half and Flesh Scooped Out (Eat This!!) 1 Strawberry Sliced In Half Toppings, all optional: raw 'Loving Earth' Buckinis, almonds, cashews, dried fruit, cacao, lucuma, maca or mesquite powder to sprinkle, pomegranate molasses Instructions In a high-powered blender, whiz the bananas and mangoes until smooth Immediately, scoop into oranges, and serve with choice of toppings! I served mine with some raw cacao and water whisked together, buckinis and strawberries COURSE: Dessert