Smoothie ice cream pops
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2 cups frozen strawberries 1 frozen banana 1 tbsp cashew butter 1 1/4 cups plant-based milk 1 scoop vanilla protein powder chocolate to dip Method Add the smoothie ingredients into a high-speed blender and blend until smooth. Pour into the ice cream moulds and freeze until set, then, dip into the chocolate of choice and enjoy! Photo Gallery I hope you love these super yummy and easy smoothie pops! M*
Lemon pie overnight oats
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 2 People Serves 0 Beginner Difficulty 0 Ingredients 2 cups GF or regular oats 2 cups coconut milk or sub half with water and half with coconut milk 1/3 cup liquid sweetener pinch of salt 1-2 tsp lemon juice or juice of half a lemon 1 tsp lemon zest Lemon curd topping 1/2 cup lemon juice 1/3 cup liquid sweetener 1/4 cup cornstarch Serve with: fresh blueberries Method Add the oat ingredients to a bowl, let it sit, and soak overnight or for 2-3 hrs until nice and soft. Add the curd ingredients into a saucepan and mix well, add some coconut milk to smooth it out and let it simmer until glossy and thickened. Once the oats have thickened and you’re ready to serve, add into serving jars, top with 1 -2 tbsp of the curd, and top with some blueberries, and enjoy! Photo Gallery Hope you love this delicious overnight oats recipe** M*
Lemon meringue possets
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 4 lemons, flesh removed and pressed out (approx 1/2 cup) 1 can vegan condensed coconut milk 1/3 cups cornstarch Sugar to top Edible flowers and herbs to serve Method Slice the lemons lengthways and scoop out the flesh, press out the juice of the lemon flesh. Place the skins in water for a bit so they don’t brown. Add the lemon juice, condensed milk, cornstarch, and a pinch of salt into a microwave-proof bowl or a saucepan. Mix well until there are no lumps. Microwave in 2-3 min segments or cook on the stove until it thickens and is glossy. Fill the lemon skins with the lemon filling and leave to set in the fridge. Serve with some extra sugar on top and enjoy! Photo Gallery I hope you love these super easy and flavourful desserts! M*
Blood orange avocado salad
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 cup sliced white cabbage 2 cups cos lettuce leaves 1 medium avocado quartered 1 medium blood orange sliced fresh mint leaves chilli oil to serve Lemony seed mix 1/3 cup pumpkin seeds 1/4 cup sunflower seeds 1/4 cup sesame seeds 1 tbsp lemon zest salt to taste 1/3 tsp cumin seeds Dressing handful fresh basil leaves handful fresh mint leaves 1/3 cup vegan mayonnaise 1/4 cup plant-based milk 1 tbsp lemon juice 1 tbsp honey salt and pepper to taste 1/2 tsp crushed chilli flakes 1 tsp lemon zest Method first off make the dressing and the zest seed mix. Place all dressing ingredients into a high-speed blender and blend until smooth. Store it in a glass container in the fridge for up to a week. For the zesty seed mix, place the ingredients into a pan and toast for 5-10 minutes on medium until fragrant and toasted. (keep a watchful eye so it does not burn). When cool, place it in a glass jar for future use! Now, to make the salad, add the sliced cabbage and cos lettuce on your serving platter, layer with the blood orange slices and avocado quarters, sprinkle the seed mix on top, some chopped mint, a drizzle of dressing, and drops of chili oil. Serve and enjoy! Photo Gallery I hope you love this outrageously delicious and unexpected salad! M*
Broccoli apple chickpea salad
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups chopped raw broccoli 2 small pink lady apples diced into cubes 1/3 cups diced red onion 1/3 cups raisins 1 cup roasted chickpeas Dressing 2 tbsp honey or syrup 1-2 tbsp apple cider vinegar 2 tbsp mayonnaise or coconut cream 1 tsp dijon mustard salt and pepper to taste hot water to smooth out the dressing Method add the chopped broccoli, apple, onion, and raisins into a bowl. Add the chickpeas to a parchment paper-lined tray and drizzle with olive oil, garlic powder, salt, and pepper, bake or air-fry for 10-15 minutes @180 degrees Celsius until crispy. Add the chickpeas to the salad and then mix the dressing well and pour over the salad, serve and enjoy! Photo Gallery I hope you love this this super yummy and crunchy salad! M*
Carrot cake waffles
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1/2 cup self-rising flour 1/2 cup whole wheat flour 1 cup rolled oats 1 scoop of you favourite protein powder 1 tsp baking powder pinch of salt 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1 cup shredded carrots 1 very ripe banana 1 1/4 cup soy milk 1 tsp vanilla extract 1/4 cup chopped walnuts 1/4 cup diced raisins serve with walnuts fresh fruit Method Add the flours to a bowl, then add the oats, baking powder, protein powder, spices, and salt and mix well. Then mash the banana, milk, carrots and vanilla. Add the wet into the dry and mix well, fold in the walnuts and raisins. Spray your waffle maker with non-stick spray and add 2-3 tbsp for each. Fry until brown, repeat until the batter is done, now serve with fresh fruit, honey, and more walnuts. Photo Gallery Hope you love these fluffy and protein-packed waffles! M*
High protein granola yogurt bowls
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients Cashew oat yogurt 1 cup rolled oats 1 cup cashews, soaked in water until plump 4 cups water 1 tsp vanilla extract pinch of salt Protein rusk granola 1 1/2 cups buttermilk bran granola crumbs from your previous bake 1 cup rolled oats 1 cup peanut butter 1/3 cup honey 1/4 cup hemp seed powder Toppings Sliced fruit honey or syrup Method Add the oats and soaked cashews to a blender along with the water, vanilla extract, and salt. Blend until super smooth, then pour through a cheesecloth, straining until you have a smooth liquid. Pour into a saucepan and let it come to a boil on low, stirring until it starts to thicken. Once thickened, pour it into a glass container and let it chill until lukewarm, here you add 125g of your favorite vegan yogurt and stir well. Now you have to let it sit in a warm spot, cover it with blankets for about 9-12 hours, or place it in your instant pot on Sous vide for 9 hours at 38 degrees Celsius. Chill until serving time. Granola: Mix the ingredients and press into a parchment paper lined tin, let it bake for 10-15 minutes until brown, let it cool before breaking into pieces, and serve on top of the granola along with some fruit, syrup and a dash of cinnamon. Photo Gallery Hope you love this super delicious vegan yogurt bowl! M*
Caramel banana pancakes
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients Batter 1 cup self-rising flour or flour of choice 1 tbsp cornstarch 1/2 tsp baking powder Pinch of salt 1 tbsp apple cider vinegar 1-2 tbsp sweetener or sugar of choice 2 tbsp neutral oil 1 cup water or plant milk Cinnamon sugarToppings 2 bananas sliced (sub with apples, pears, or peaches) 1/2 cup coconut milk 1/4 cup coconut sugar Splash of vanilla Method Mix all of the pancake ingredients until smooth, and set aside. Heat a nonstick pan and dollop 3-4 tbsp of the batter in the centre, swirl until the pan’s base is covered with batter. Let it cook for 2-3 mins on each side, repeat with the rest of the batter, and cover the pancakes with a cloth so they stay soft. Add the bananas to a pan, let them fry a bit, add a splash of coconut oil, and lastly add the sugar so they caramelise along with the coconut milk. Let it simmer for 3-4 minutes on low, until caramelised. Roll up the pancakes with cinnamon sugar, and pour the hot caramel bananas over the pancakes & enjoy! Photo Gallery Hope you love these amazing pancakes as much as we do!! M*
Dragonfruit smoothie
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 1 4 – 6 People Difficulty 0 Beginner Ingredients 2 frozen bananas, diced 1 pink dragon fruit (save half to serve) frozen raspberries to serve 1 tbsp hemp seed protein powder 1 heaped tbsp smooth nut butter like peanut butter or cashew butter water to plant-milk to blend Method place the bananas, half of the dragon fruit, protein powder, nut butter, and water/milk and blend until smooth. Serve the smoothie with the extra fruit and enjoy! Photo Gallery Hope you love this super creamy and nourishing smoothie! M*
Black bean mango salsa
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 0 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/2 cups , ripe, chopped mango 1/2 cups diced red pepper 1/3 cup diced red onion 1 cup black beans 1 medium diced ripe avocado 1-2 tbsp lime juice 1-2 tbsp raw honey or agave syrup salt and pepper to taste chilli flakes fresh basil or cilantro to serve Method Add the mango, red pepper, onion, black beans, and avocado to a bowl. add the lemon juice and honey on the top, season with salt, pepper, and chili flakes. Serve with fresh herbs and tortilla chips. Photo Gallery Hope you love this delicious and fresh salsa recipe M*
