Asian cabbage pancake
Recipe Gallery Share the Love Recipe [print-me target=”#rec”/] Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients • 1 cup shredded or finely diced purple cabbage • 1 cup peeled or grated carrots• 1/3 cup red onions, sliced• 1 cup chickpea flour or all-purpose flour• 1–2 tbsp cornstarch• 1–2 tsp nutritional yeast• 1 tsp baking powder• Salt and pepper to taste• ½–¾ cup water• ⅓ cup crumbled tofu or chunky cottage cheese• ¼ cup chopped spring onions• ¼ cup chopped cilantro (coriander)• Oil for fryingToppings• Sriracha• Simple truth mayonnaise• Sesame seeds• Seaweed flakes• shelled edamame• Extra chopped spring onions• Extra chopped cilantro Method 1. Prep the vegetablesFinely shred the purple cabbage and grate the carrots. Chop the red jonion, spring onions and cilantro.2. Mix the wet baseIn a large bowl whisk together the water and crumbled tofu until slightly combined.3. Add the dry ingredients-Add the chickpea flour, cornstarch, baking powder, nutritional yeast, salt and pepper. Whisk until you have a smooth batter.4. Fold in the vegetables- Add the cabbage, carrots, spring onions, cilantro & tofu. Fold everything together until the vegetables are well coated and you have a thick pancake mixture.5. Cook the pancakes-Heat a little oil in a non-stick pan over medium heat. Scoop portions of the mixture into the pan and gently flatten. Cook for about 3–4 minutes per side until golden and crispy.6. Serve: Top the hot pancakes with Asian ketchup or Sriracha, vegan mayo, sesame seeds, seaweed flakes, spring onions, edamame, and fresh cilantro. Photo Gallery I hope you love these crispy and protein-packed pancakes! M* Related Posts
Vanilla chia fig chia pudding
Recipe Gallery Share the Love Recipe [print-me target=”#rec”/] Prep Time 0 Cook Time 0 4 – 6 People Serves 1 Beginner Difficulty 0 Ingredients • 3 tbsp chia seeds• 1 cup unsweetened soy or almond milk• 1 scoop vanilla plant protein powder• 1 tsp vanilla extract• ½ tsp cinnamon• Pinch nutmeg• 1 tsp maple syrup or date syrup• 1 tbsp tahini• 2 fresh figs, sliced• 1 tbsp pumpkin seeds• 1 tbsp chopped almonds or walnuts Method 1. In a bowl or jar whisk together the milk, vanilla protein powder, vanilla extract, cinnamon, nutmeg and maple syrup until smooth.2. Stir in the chia seeds and mix well to prevent clumping.3. Cover and refrigerate for at least 2 hours or overnight until thick and creamy.4. Spoon into a bowl and swirl through the tahini.5. Top with fresh figs, pumpkin seeds, and nuts.Approx macros:420 kcal | 30 g protein | 16 g fibre | plant-based & naturally sweetened! Photo Gallery I hope you love this delicious and filling chia seed brekkie! M* Related Posts
Kale sweet potato grain salad
Recipe Gallery Share the Love Recipe [print-me target=”#rec”/] Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients @checkers_sa 4 cups kale; washed & torn 2–3 orange sweet potatoes; washed & cubedRoyal Gala apples, sliced 1 pouch Simple Truth brown rice & quinoa, steamed Fresh figs, sliced Pomegranate jewels ½ cup toasted pecans Olive oil Honey Forage and Feast Balsamic Vinegar Dressing Method 1. Preheat oven to 180°C.2. Place cubed sweet potatoes on a lined baking tray. Drizzle with olive oil, honey, and seasoning.3. Toss well to coat and roast for 20–30 minutes until golden and tender.4. Remove kale from the stems, wash, and pat dry.5. Add to a large bowl, drizzle with olive oil, and massage until softened and vibrant.6. Layer the salad: add the warm grains to the kale, followed by roasted sweet potatoes (slightly cooled), apples, figs, pecans, and pomegranate jewels.7. Drizzle generously with balsamic dressing and finish with a pinch of salt.8. Serve fresh and enjoy this vibrant, wholesome bowl! Photo Gallery I hope you love this amazing salad!! M* Related Posts
Apple pie yogurt bowls
Recipe Gallery Share the Love Recipe [print-me target=”#rec”/] Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 1-2 sliced apples 1/3 cup brewed LSF rooibos tea 1-2 tbsp honey Some cinnamon 1 cups yogurt of choice 1 scoop protein powder of choice Granola to serve Toasted pecans to serveNut butter to serve Method Add the sliced apples, rooibos, honey, and cinnamon to a saucepan and bring to a simmeruntil nice and jammy! Mix the yogurt with the protein powder until smooth, and serve with the slightly chilled apples, nut butter, granola, and toasted pecans! Photo Gallery I hope you love this delish protein packed yogurt bowl! M* Related Posts
Jammy raspberry chocolate hearts
Recipe Gallery Share the Love Recipe [print-me target=”#rec”/] Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients Chocolate Shell• 200–250g good quality dark chocolate (70% works beautifully)🥜 Almond Honey Centre• 2 tbsp runny honey• 4-5 tbsp almond butter• Pinch sea saltFilling• Fresh raspberries @checkers_sa• Raspberry chia jam (thick, not runny)Quick Raspberry Chia Jam• 1 cup raspberries• 1–2 tbsp honey• 1 tbsp chia seedsSimmer 5 mins → mash → stir chia → cool until thick. Method 1. Melt chocolate gently over a double boiler.2. Spoon a little chocolate into silicone heart moulds.3. Tilt to coat sides.4. Chill 5–10 minutes until set.5. Mix honey, almond butter + salt until it forms a soft dough.(If too sticky, add 1-2 tbsp almond flour.)6. Press a thin layer of almond mixture into each mould.7. Add:• ½ tsp raspberry chia jam• fresh raspberries8. Cover with a little more almond mixture.9. Seal with melted chocolate.10. Chill until fully firm (30–45 mins).11. Pop out and sprinkle with crushed freeze-dried raspberries or sprinkles! Photo Gallery I hope you love these very raw jammy chocolate hearts! M* Related Posts
Sourdough heart pizza
Recipe Gallery Share the Love Recipe [print-me target=”#rec”/] Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients • 500g bread flour (high protein for chew)• 375g water lukewarm milk• 100g active sourdough starter2 tsp baking powder1/2 tsp baking• 10g sea salt• 1 tbsp olive oil Fresh Tomato Basil Sauce • 1 cup sliced tomatoes• 1 tbsp tomato paste• 1 garlic clove, grated• 1 tbsp olive oil• Pinch salt• Pinch coconut sugar• Fresh cracked pepper• Finely chopped basil Cauliflower Mozzarella• 2 cups steamed cauliflower• ¼ cup soaked cashews• 2 tbsp nutritional yeast• 1 tbsp tapioca starch• ½ cup water• 1 tbsp lemon juice• ½ tsp salt Method Mix flour + milk/water. Rest 30 min. Add starter + salt + oil. Mix until shaggy. Leave to rise for 1 hour. Shape into 1 large dough ball. Cover with a damp cloth before shaping. Tomato sauce: Simmer 8–10 mins. Cool fully before spreading thinly. Cauliflower cheese: Blend smoothly. Heat in a pan until thick and stretchy.Cool slightly so you can spoon neat dollops (like in your photo).💕 Shaping the Heart Turn dough onto a floured surface. On a Parchment paper lined tray- Stretch gently into a circle. Pinch the bottom to create a point. Press the top centre inward to form a heart dip. Brush with olive oil and pre-bake for 10 minutes at 180 degrees Celsius.🌿 Toppings• Thin-layer tomato sauce• Spoon cauliflower mozzarella in round dollops• Mini mozzarella balls (tucked between)• Exotic mini tomatoes (red + yellow, halved)• Heart-shaped cheese slices• Light drizzle olive oilBake 10–12 @ 200 degrees Celsius minutes until the crust is deeply golden and blistered.Finish with:• Fresh basil leaves• Flaky salt• Optional drizzle chilli honey Photo Gallery I hope you love this amazing, fluffy, and flavour bomb sourdough pizza recipe! M* Related Posts
Cinnamon palmiers
Recipe Gallery Share the Love Recipe [print-me target=”#rec”/] Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1x sheet puff pastry ground cinnamon Brown sugar Method 1. Sprinkle on a baking paper, lay out the puff pastry, and then sprinkle on more cinnamon andsugar.2. Fold over both edges, sprinkle with more cinnamon sugar, and use a rolling pin to roll flat. Foldover again and repeat this process until the edges almond meet, leaving 2 cm space open inbetween.3. Fold the two edges on top of each other until you have a pretty folded envelope, chill thedough for about 30-60 minutes, and slice into 1cm cookies.4. Place on a parchment paper-lined tray, bake for 20-30 minutes at 180 degrees Celsius, fliphalfway over, and bake again until golden brown.5. Serve and enjoy! Photo Gallery I hope you love these amazing cookies! M* Related Posts
Peanut butter jelly chia puddings
Recipe Gallery Share the Love Recipe [print-me target=”#rec”/] Prep Time 0 Cook Time 0 4 – 6 People Serves 1 Beginner Difficulty 0 Ingredients 1 1/4 cups quick or rolled oats 1/4 cup chia seeds 1-2 tbsp honey 1 scoop of protein powder 1 scoop Creatine powder Dash of salt 1 tsp vanilla extract 1 1/2 cups milk 1 tsp beet power 2-3 tbsp peanut butter Stewed strawberries or strawberry jam Berry powder to serve Method Mix the oats and chia seeds with the milk, honey, protein powder, beet powder, creatine, andsome salt. Add more milk if needed. Once the oats have soaked, add them to a jar with the runny peanut butter and cooled stewedstrawberries. Photo Gallery I hope you love muscle building, amazing chia pudding recipe!! M* Related Posts
Watermelon mango salsa
Recipe Gallery Share the Love Recipe [print-me target=”#rec”/] Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups seedless watermelon, small cubes (seeds removed) 1 ripe mango, diced ½ cup baby cucumber, finely chopped 2–3 tbsp finely chopped red onion Cubed avocado Juice of ½–1 lime 1-2 tbsp honey Small handful of fresh coriander, chopped Pinch sea salt Chilli seasoning of choice (I used Korean chilli powder) Optional: finely chopped chilli for heat Optional: feta for serving Method Add red onion + basil to the Pixie chopper and pulse 2–3 times until finely chopped. Add cucumber, pulse lightly, not too much! Transfer to a bowl. Combine everything in a bowl. Gently fold in watermelon + mango cubes by hand. Add the sliced avocado! Finish with lime juice, drizzle of honey + sea salt. Sprinkle over the chilli seasoning. Chill 15–30 minutes before serving. Serve with: Pink beet tortilla chips, tortillas smeared with beet puree, and baked with some olive oil! or Sourdough toast with whipped fetaTacos, or eat it straight from the bowl (no judgment! Photo Gallery I hope you love love this salsa as much as we did!! M* Related Posts
Butterbean radish salad
Recipe Gallery Share the Love Recipe [print-me target=”#rec”/] Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1x can butter beans, drained 1 cups sliced radishes 1-2 tbsp honey 1-2 tbsp lemon juice 1 tsp dijon mustard salt to taste feta to serve fresh herbs to serve Method Add the beans and sliced radishes to a bowl and dress with the honey, lemon juice, and Dijon mustard. Add a sprinkle of salt and mix well, add crumbled feta and fresh herbs. Serve and enjoy! Photo Gallery I hope you love this super easy and fibre- and protein-packed salad! M* Related Posts