Coconut tahini date bark
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2 cups brown dates, de-seeded 1/2 cup runny tahini or cashew butter 1 cup roasted coconut flakes 1/2 cup roasted flaked or whole almonds chopped melted dark chocolate Method Slice the dates and place them near each other, opened up. face down. Drizzle over the tahini or nut butter, then sprinkle on the toasted nuts, some of the flakes, and freeze until set. Then, finally, top with the melted chocolate, the rest of the coconut flakes, and freeze again until set. Slice and enjoy out of the freezer! Photo Gallery I hope you love this beautiful date bark! M* Related Posts
Almond ricotta
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 300g firm block tofu 1 cup raw almonds 1-2 tbsp lemon juice 1 heaped tbsp nutritional yeast 1 tbsp honey salt and pepper to taste garlic powder to taste 1 tsp dijon mustard dried oregano or thyme some milk or water to blend Toppings: roasted tomatoes and gochujang roasted potatoes Gochujang roasted potatoes 1 1/2 cups baby potatoes or whole potatoes sliced, boiled until soft. 1 tsp gochujang chilli paste or chilli paste of choice like sriracha 1-2 tbsp honey 1-2 tbsp olive oil salt and pepper to taste 1/2 tsp garlic powder 1-2 tbsp nutritional yeast Method Add all of the ingredients into a large glass jar, start blending with a hand blender, or place in a food processor or high-speed blender. Pulse all of the ingredients together, and add some water or milk as needed until you have a super smooth dip. Add the cooked potatoes into a bowl, then mix the gochujang with the honey and oil, pour over the potatoes and mix, add nutritional yeast and seasoning, and place on a baking tray and roast for 15-20 minutes until super crispy! Serve the roasted potatoes and tomatoes on top of the almond ricotta and serve with fresh basil and toasted almonds! Photo Gallery I hope you love this super protein packed dip! M* Related Posts
Raw lamington slice
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups shredded coconut 1/4 cup almond flour 1/2 cup coconut oil 1/3 cup honey or agave 1 tsp vanilla extract pinch of salt chia berry jam melted chocolate to top Berry jam 2 cups strawberries, fresh or frozen 1/4 cup honey or agave 1 tsp lemon juice 1/3 cups chia seeds Method Add the coconut and almond flour to a blender and blend until fine. Scoop the contents into a bowl and add the melted coconut oil, honey, vanilla, and salt, mixing well until it comes together. Press into a parchment paper-lined tray. Freeze until set. Bring the chia berry jam ingredients to a simmer, and mash the berries if needed. Let it cool before scooping it onto the coconut layer, and then freeze it again until set. Once set, pour on the melted chocolate, slice, and enjoy! Photo Gallery I hope you love these yummy bars** M* Related Posts
Shredded fennel apple blood orange salad
Recipe Gallery Share the Love Recipe. Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients large fennel bulp finely sliced 2 Granny Smith or Pink Lady apples, finely sliced 1/3 cups sultanas or dried cranberries 1 -2 blood oranges peeled and segmented and sliced 1/3 cup roasted chopped pecans 1 1/2 cups cooked Israeli or regular couscous (sub with grain or pasta of choice) 1/3 cup chopped fennel leaves Mustard marmalade dressing 1 heaped tbsp dijon mustard 1/4 cup orange or any citrus marmalade jam (sub with honey or syrup of choice) 1/4 cup apple cider or red wine vinegar 1/4 cup good quality olive oil salt and pepper to taste Method Wash and slice the fennel, apple, and blood orange. Cook the couscous accordingly to the packet instructions, let it cool slightly, before adding it to the salad. Then add in the sultanas, nuts, diced fennel, and mix the dressing well, pour over the salad, and serve with fresh parmesan slivers and enjoy! Photo Gallery I hope you love this super delicious and refreshing salad!! M* Related Posts
Cookie dough ice cream pops
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients Ice cream base 1 1/2 cups raw cashews 400ml canned full-fat coconut milk 1/3 cup raw honey or date syrup 1-2 scoops vanilla protein powder or pea protein powder Cookie dough 1 cup gluten-free oat flour or regular if you prefer 1/4 cup almond flour or oat flour 1/4 cup coconut oil 1/4 cup honey or date syrup 1-2 tbsp cashew butter pinch of salt dash of cinnamon 1 tsp vanilla extract some milk if needed 1/2 cups dark chocolate chips or chopped dark chocolate 75-80% Melted chocolate to decorate Method Soak the cashews in the coconut milk overnight or until fully plump and soft. Blend the cashews, coconut milk, honey, and protein powder until super smooth and set aside. Mix the cookie dough ingredients until you have a cookie dough-like consistency, not too sticky! Add the cashew ice cream base to the ice. cream moulds and crumble in the cookie dough. freeze until set and then drizzle or dip in melted dark chocolate and enjoy!! Photo Gallery I hope you love these super delicious and nutritious ice cream pops! M* Related Posts
Umami mushroom hummus bowls
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 1/2 cups butter beans or canned chickpeas 1/4 cup olive oil 1/4 cup Old Stone Mill Tahini 1-2 tbsp honey 1-2 tbsp lemon juice 1 tsp za’atar @oldstonemill 1 tsp sumac @oldstonemill salt and pepper to taste balsamic syrup or pomegranate molasses to serve runny tahini to serve olive oil to serve fresh herbs to serve Umami mushrooms 2 cups mixed mushrooms 1/2 cups soy sauce 1-2 tbsp date syrup or pomegranate molasses salt and pepper to taste Method Add the hummus ingredients into a high-speed blender and blend until smooth. Add the mushrooms and the other ingredients for the umami mushrooms to a saucepan, add a splash of water, and sauté until nice and jammy. Scoop the butterbean hummus into a bowl, top with the cooled mushrooms, then sprinkle with the dukkah, tahini, pomegranate molasses, and chopped fresh herbs. Enjoy with crackers or toasted pita bread. Photo Gallery I hope you love this protein-packed and flavourful bowl! M* Related Posts
Fragrant Lamb shoulder
Recipe Gallery Share the Love https://shepherdsmeats.co.za/ Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients For the shoulder: from @SHEPARDSMEATS 3 red onions, peeled and sliced into wedges 1 carrot, sliced into chunks 2 garlic bulbs sliced into two a few sprigs of rosemary or thyme 4-5 tbsp of olive oilsalt & pepper, to taste 3 kg leg of lamb on the bone (scoring of fat layer on top optional) 300 ml red wine 1/3 cup honey or pomegranate molasses For the pumpkin: 1/4 cup olive oil 1 tsp ground cumin 1 tsp smoked paprika or chili flakes 1 tsp cinnamon 1 tbsp honey 1/4 cup orange marmalade jam salt & pepper 1 medium pumpkin, sliced into wedges, seeds & pulp scooped out Toasted Pumpkin seeds to serve Method Prepare the leg of lamb: Preheat the oven to 230 degrees Celsius and arrange a rack in the centre of the oven. In a roasting tray, the same one as the leg, arrange the onions, carrots, and a few cloves of garlic evenly. Top with some rosemary, drizzle with olive oil, and season with salt and pepper. Place the leg on top, fat side up. Make a few small incisions all over with a sharp knife. Drizzle all over with olive oil, season with salt & pepper, and scatter with some chopped rosemary. Pour the wine lightly over and into the bottom of the pan, then cover with foil and place in the oven. Turn down the heat immediately to 170 C, then roast for about 3,5 hours or until the meat is tender enough to pull apart. Roast for the last 20-15 minutes or do @220 degrees Celsius toGet extra crispy on top. For the pumpkin: Line a large roasting tray with baking paper. In a large, wide mixing bowl, add the olive oil, cumin, paprika, cinnamon, honey, marmalade, and some salt & pepper. Add the sliced pumpkin and toss to coat all over, then tip the pumpkin out on the prepared roasting tray. When the meat is ready, remove it from the oven and turn the heat up to 220 °C. While the meat is resting, roast the pumpkin for about 20 minutes until cookedand golden brown, then remove from the oven and serve with toasted pumpkin seeds. Serve alongside the leg roast. Photo Gallery I hope you love this recipe! M* Related Posts
Pumpkin pie chia pudding
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 1/3 cup TF chia seeds 1/2 cup coconut water or milk 1/2 cup plain yogurt or full-fat coconut milk 1-2 tbsp honey 1 scoop vanilla protein powder 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1/2 tsp ground cinnamonPumpkin Pie Filling 1 cup steamed or cooked pumpkin ( butternut or sweet potato) 1/2 cup plain yogurt or coconut milk 1-2 tbsp honey or brown datesOr date syrup 1 tbsp nut butter Method Mix the chia seeds with the water and yogurt, protein powder, sweetener, and spices, and let it curdle to get nice and thick. Mash or blend the pumpkin pie filling until nice and smooth. Layer the chia seed pudding with the pumpkin pie filling and serve with extra sweetener andtoasted nuts. Photo Gallery I hope you love this creamy and super filling chia pudding recipe!! M* Related Posts
Pistachio date bark
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups Medjool dates, pips removed 2 cups shredded toasted coconut 1/3 cup tahini 1/3 cup pistachio or pumpkin seed butter melted chocolate to top Roasted pistachios to top Method 1. Add the dates to a parchment paper-lined tray, freeze slightly.2. Toast the coconut and then add in the tahini and pistachio butter, mix well, add to the dates, drizzle on some chocolate, chopped pistachios, and almonds, and freeze until set! Slice and enjoy**. Photo Gallery I hope you love this super yummy and healthy date bark! M* Related Posts
Fig chocolate chia pudding
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1/2 cup chia seeds 1 1/2-2 cups coconut water or filtered water or @buttanutt chocolate oat milk 1 heaped tbsp cocoa powder 1 scoop vanilla or chocolate protein powder of choice sweetener if you like tahini to serve sliced figs or fresh fruit to serve Method Mix the chia seeds, water, cacao powder, protein powder, and sweetener. Stir now and again so the chia seeds don’t clump together. Once nice and thick, serve with runny tahini, sliced figs, and a drizzle of sweetener of choice. Photo Gallery I hope you love this delish and super-filling chia seed pudding recipe! M* Related Posts