A TASTE OF OUR RECIPE LIBRARY.
*Vegan | Gluten free option
Prep: 5 minutes
Cook: Overnight or 3-4 hours (setting time)
½ C oats
1 tsp chia seeds
1 tsp hemp seeds
1 tbsp pure maple syrup
½ tsp cinnamon
1 tbsp nut butter (almond or peanut works best)
1 tsp vanilla extract
½ C plant-based milk
¼ C dark chocolate, melted
Pinch of sea salt
Drizzle of nut butter
1. Prepare your oats by combining oats, chia seeds, hemp seeds, maple syrup, cinnamon, nut butter, vanilla and plant-based milk into a jar or bowl.
2. Mix well, ensuring there is enough liquid to soak up the oats and seeds overnight (if it looks too dry, add more milk!)
3. Place in the fridge overnight or for at least 3-4 hours.
4. Prior to serving, melt dark chocolate and pour over the top of the oats. Place back in the fridge for 15-20 minutes, or in the freezer for 10 minutes.
5. To serve, top with fresh berries and a drizzle of nut butter! Enjoy.
*Gluten free option: Sub regular oats for gluten free oats.
Prep: 10 minutes
Cook: 15 minutes
130g soba noodles, uncooked
200g shredded chicken breast
1 C red cabbage
1 C edamame, shelled and cooked
1 C baby spinach
½ C coriander
1 spring onion, diced
Salt and pepper to taste
2 tbsp smooth peanut butter
2 tsp chilli oil
2 tbsp rice vinegar
4 tbsp soy sauce
2 tbsp water
Juice of ½ lime
1 tsp minced garlic
1 tsp minced ginger
1. Bring a pot of water to boil and cook the soba noodles per cooking instructions.
2. In the meantime, prepare ingredients by shredding cooked chicken, dicing red cabbage, coriander, and spring onion.
3. In a large mixing bowl, combine all salad ingredients together, including the cooked, drained, and rinsed soba noodles.
4. Prepare spicy peanut sauce by whisking together all ingredients until a smooth consistency has formed. Drizzle this over the salad and toss until combined.
5. Serve garnished with extra coriander, sesame seeds, salt, and pepper!
Prep: 10 min
Cook: 30 min
1 tbsp extra-virgin olive oil
1 onion, finely chopped
2 celery sticks, diced
2 carrots, peeled, diced
2 garlic cloves, crushed
1 tbs curry paste (such as Korma or red curry paste)
1 ¼ cups (250g) red lentils, rinsed, drained
3 cups (750ml) salt-reduced vegetable stock
Natural yoghurt and chopped coriander, to serve
1. Heat oil in a large saucepan over medium heat. Cook the onion, celery and carrot, stirring, for 6-7 minutes or until softened. Add garlic and curry paste and cook for 1 minute more or until fragrant.
2. Add lentils, stock and 2 cups (500ml) water and bring to the boil. Skim any scum that comes to the surface. Reduce heat, partially cover and simmer for 15-20 minutes or until lentils are tender and soup is thick. Season with black pepper.
3. Serve with a dollop of yoghurt, garnished with chopped coriander.
TIP: leftover portions of soup can be frozen in airtight containers for up to 1 month.
Prep: 1 hour (includes cooling time)
Cook: 60 minutes
½ C almond meal
1 ½ C plain flour
1 ½ tsp baking powder
½ tsp bicarb soda
1 C caster sugar
Pinch of salt
½ C soy milk (or any milk is fine)
¼ C extra virgin olive oil
1 tbsp orange zest
½ C freshly squeezed orange juice
1 tsp vanilla extract
2 tbsp fresh orange juice
2 tbsp icing sugar
¾ C icing sugar
1-2 tbsp fresh orange juice
1. Preheat oven to 180 degrees Celsius and line a loaf tin.
2. LOAF: Whisk together all the wet loaf ingredients in a bowl. Do the same for the dry, and then combine the two until just combined.
3. Pour into the lined loaf tin and bake for 45-60 minutes, or until a skewer inserted comes out clean.
4. Whilst the loaf is warm, prepare the drizzle by whisking icing sugar and orange juice together.
5. Prick the loaf with a fork to create holes for the drizzle to soak into.
6. Keeping the loaf in the tin, pour the drizzle over the loaf and then allow to fully cool and dry.
7. Once cooled, remove the loaf from the tin. Whisk together the icing ingredients, and drizzle over the top, sprinkling with extra orange zest.
8. Slice & enjoy!