VEGAN MONEY BAGS | filled with Tempe Okra & Kale | recipe coming soon!
CLEAN SHOPPING! Eating clean also takes into consideration where our food comes from how it's stored & kept. Shop LOCAL (check out your closest farmers market!) local produce hasn't been kept for months in storage or transported across boarders. Shop ORGANIC (where possible!) this means your food hasn't been genetically altered & isn't riddled with chemicals. Shop SEASONAL fruit & veggies for the most nutrient dense foods!
Vogue Editorial January 2000 - Kate Moss by Mario Testino
AFTERNOON PICK ME UP These energy boosting delights are best shared with friends between 2-5pm! BERRYLICIOUS SMOOTHIE Ingredients: (serves 3) 2 cups of frozen strawberries 1 tbsp Tahini 1 tsp Maca powder 1 pinch of Cinnamon 3 tbsp Berry Superfood Mix (we used @bareblends) 3 cups of coconut or almond milk 6-9 ice cubes Method: 1. Blend 2. Top with rose petals if you're feeling fancy SPICY CACAO Ingredients (serves 3) 3 tbsp raw cacao powder 1 generous pinch of cinnamon 1 tiny pinch of…
LIGHT AND ZESTY HOMMUS: With Lemon and Basil Ingredients: 1 cup of Chickpeas 1 tbsp of Tahini 1 tbsp extra virgin Olive Oil 1 dash of Apple Cider Vinegar Juice or 1/2 a lemon Zest of 1/2 a lemon 1/2 tsp of paprika powder Pinch of cayenne powder Herbal salt to taste 1 small bunch of fresh Basil leaves Method: 1. Add everything into a food processor or blender 2. Blend well 3. Serve with rice crackers fresh veggie sticks or use as a spread
ULTIMATE HEALTHY BURGERS gluten free vegan nut free soy free fructose friendly Crispy on the outside succulent and textured on the inside combined with delicious tahini sauce and ripe avocado this recipe is the ultimate plant based burger! Head to http://ift.tt/2DZHe4Z for the full recipe!
RAINBOW ROAST VEGGIES Ingredients (serves 4) or serves 2 with lots of left overs to use in our next recipe! 1 bunch of Dutch carrots 1 medium sized orange sweet potato 1 medium sized purple sweet potato 1 medium sized white sweet potato 3 small turnips 3 small parsnips 6 flat brown mushrooms 1 medium sized beetroot 2 tbsp of coconut oil 1 bunch of fresh herbs of choice (we used Basil and Dill) Method: Step 1: Prepare all vegetables by washing halving & cutting into wedges. Step 2…