Watermelon avocado savoury granola salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups seedless watermelon cut into small chunks 1 cup diced strawberries 1/2 cup diced cucumber slices 1-1/2 cup shelled edamame baby spinach rocket leaves medium ripe avocado, diced fresh herbs vegan feta or mozarella Dressing 1/4 cup soy sauce 1/4 cup sesame oil 2-3 tbsp balsamic vinegar or rice wine vinegar or lime juice 1 tsp Dijon mustard 1/2 tsp lime or lemon zest 1 crushed garlic clove salt and pepper to taste Savoury Granola: store-bought from babylonstoren Homemade version 1 cup rolled or quick oats 1/4 cup pumpkin seeds 1/4 cup sunflower seeds 1 tbsp flax seeds 1-2 tbsp almond flour 1/3 cup coconut oil 1/4 cup raw honey 1/2 tsp ground cumin 1/2 tsp ground coraindre 1/4 tsp ground turmeric 1/4 tsp ground cinnamon pinch of salt Method If you’re making your own granola, add the oats & seeds to a pan and toast on medium heat until fragrant, add the spices and toast a bit more before adding in the coconut oil and honey. Lastly add the salt, removing it from the heat to cool while you make the salad. Wash and pat dry the salad leaves and layer at the bottom of the salad, add the diced watermelon pieces, sliced strawberry, cucumber, edamame, and avocado. Mix the salad dressing well and then drizzle over the salad before serving with a few tbsp of the granola, and some fresh herbs like basil and mint. Photo Gallery Hope you love this refreshing and delicious salad! M*
Crispy quinoa kale peach salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/2 cup cooked quinoa 1 1/4 cups canned and washed chickpeas 2 cups sliced and diced sweet potatoes 2 cups sliced yellow peaches (sub with diced apples or pears) 2 cups kale, washed and stems removed 1 cup chopped brown dates (sub with dried cranberries and raisins) 1/2 cup mixed seeds 1 cup chopped almonds olive oil 1 tsp cinnamon 1 tsp ground cumin 1 tbsp raw honey or syrup 1 tbsp lemon juice slivers of vegan parmesan or feta Salad dressing 1/4 cup Dijon mustard 1/4 cup apple cider vinegar 1/4 cup honey or syrup of choice 1 tbsp soy sauce 1 tbsp sweet Dukkah from The old stone mill or sub with za’atar or sumac and some crushed nuts 1-2 tbsp olive oil or sesame oil salt and pepper to taste Method Place the cut sweet potato cubes & chickpeas IN A parchment paper lined pan and dress in olive oil, cinnamon, cumin, honey, and lemon juice. Add some salt and pepper and bake for 20-25 minutes until jammy. Add the cooked quinoa, nuts, and seeds to a pan and toast in a pan or place in a pan along with the sweet potato, roast only for 10 minutes. Wash the kale and de-stem, dress with olive oil, and massage slightly. Once the vegetables have cooked and the nuts and seeds roasted, let them cool to room temperature. Chop the nuts and seeds finely, dice the peaches and the dates. Mix the salad dressing well, and layer the salad with the kale, sweet potatoes, chickpeas, diced peaches, dates, nuts, toasted quinoa, and slivers of vegan cheese. Cool the salad, dress with the dressing and serve. Photo Gallery Hope you love this delicious salad recipe as much as we do* M*
Blueberry pie ice pops
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1/2 cup dates, Medjool or brown dates soaked in water 400ml can of coconut cream, or full-fat coconut milk 1 tsp vanilla extract 1 1/2 cup blueberries, fresh or frozen 1/4 cup raw honey 1 tbsp lemon juice 1 cup melted Lotus Biscoff cookies spread or smooth peanut butter Method Add the blueberries, honey, and lemon juice in a saucepan and bring to a simmer, add a dash of water until the blueberries are soft and jammy, and let it cool. Meanwhile, blend the dates coconut cream, vanilla, and a pinch of salt. Add half of the jammy blueberries and blend until smooth. Pour the ice cream batter into molds, add a few dollops of the blueberry jam, and let them set. Once set, dip into smooth Biscoff or smooth peanut butter dust with some edible sparkles,and enjoy! Photo Gallery Hope you love these delicious blueberry ice pops! M*
Gut friendly raw date granola
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 cup Medjool dates or brown dates with the pit removed (soaked a bit in hot water to soften) can be subbed with soft apricots, prunes, or figs. 1/4 cup goji berries or 1 tbsp nut butter of choice (sub with seeds butter if allergic) 1/3 gluten-free rolled oats or regular rolled oats 1/2 shredded coconut 1/2 cup buckwheat groats 1 tbsp chia seeds 1 tbsp flax seeds pinch of salt cinnamon Method Here you can play a bit with flavor and toast the oats, coconut, and buckwheat beforehand. Place all of the ingredients in a high-speed blender or food processor and blend until they come together. (be aware this is quite tough to blend, so don’t burn out your blender) Place in a jar and keep in a cool place or in your fridge for toppings to smoothies, oats and as a healthy snack! Photo Gallery Hope you love this delicious and wholesome recipe!! M*
Pumpkin puff pastry cheese ball
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1 sheet of puff pastry (check ingredients for vegan-friendly) 1 cup vegan cream cheese or vegan feta 1/3 cup chopped mixed nuts, toasted if you like 1/4 cup cranberries of chopped dates 1 tsp nutritional yeast 1-2 tbsp raw honey or syrup dash of cinnamon pinch of salt melted coconut oil or butter to brush before baking cinnamon stick fruit and nuts to serve on snack platter string Method Preheat the oven to 180 degrees Celsius. Lay out the puff pastry and measure out a circle, around a small plate size. Mix the cheese ingredients and place them on to cling film roll into a ball and place in the fridge to set for a bit. Add the cheese ball in the middle of the puff pastry and fold over the cheese ball. Use some string and wrap up until you have a pumpkin shape. Place on to parchment paper lined tray brush with butter or oil and bake for about 20-25 minutes until brown, press in the cinnamon stick and remove to cool for a few minutes. Serve with some honey or syrup on top, along with other snacking goodies and crackers. Photo Gallery Hope you love this delicious snack! M*
Raw Pink coconut ice
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 3 cups shredded coconut 1/2 cup coconut flour 1/3 cup melted coconut oil 1 can Lifestyle foods coconut condensed milk 1 tsp vanilla extract pinch of pink salt pink food colouring or beet powder Method Melt the coconut oil and pour in the condensed milk, vanilla, and salt. Then add in 2 cups of the shredded coconut and the coconut flour and mix well, add more shredded coconut until you have the right consistency, divide the barter, and color one part with the pink food coloring until you have your desired color. Layer a square pan with parchment paper and press in the white part of the coconut ice, neatly smoothing out, then layer on the pink layer, and press down until smooth. Freeze for about 60-90 minutes before slicing. add some drizzles of chocolate and pink salt before enjoying! Photo Gallery Hope you love these stunning coconut ice bars! M*
Apple cider vinegar pickles
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1/3 cup apple cider vinegar 1/4 cup sugar 1 tsp yellow mustard seeds 1/2 tsp chilli flakes 2 cups water Salt and pepper Vegetables of choice Method 1.Place the apple cider vinegar, sugar, mustard seeds, chili flakes, and water in a microwave-proof container or heat over a stove top. 2. Heat over 2-3 minutes stirring every now and again until the sugar has dissolved, add salt and pepper. 3. Place the vegetables you’d like to pickle in already sterilized jars and pour over the apple cider mixture, let it cool, add the jar on top, and place in a cool dry area or in the fridge. Use as desired. Photo Gallery Hope you love these delicious veggie pickles! M*
Raw date fudge
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 cup dates soaked in water and drained 1/2 cup peanut butter 1/4 cup melted coconut oil 1 tsp vanilla extract 1/4 cup cacao powder Melted coconut to top Sea salt Method 1. Place the dates, Peanut butter, and coconut oil in a blender and blend until smooth.2. Scoop the fudge mixture into silicone moulds and freeze.3. Once frozen dip into melted chocolate and serve with some sea salt. Photo Gallery Hope you love these super easy and yummy treats! M*
Cauliflower tabouli
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 packet of cauliflower rice from steamed (or blitz one medium-sized cauliflower into small pieces0 2 cups cooked whole wheat couscous Chopped baby asparagus (sub with roasted sweet potato, roasted Brussels sprouts, greens beans, etc) De-seeded cherries (sub with chopped dates, grapes, chopped peaches etc) 1/2 pomegranate jewels 1/3 cup dried cranberries 1/3 cup chopped pistachios Fresh chopped dill Fresh chopped mint Caramelised seeds and nuts 1/2 cup simple truth mixed seeds from @checkers_sa 1 packet of raw cashews from @checkers_sa 1/2 cup golden syrup or raw honey Pinch of salt Dressing 1 tbsp Dijon mustard 1/4 cup molasses or raw honey 1/3 cup apple cider vinegar 1/3 cup olive oil 1/2 tsp ground allspice 1/2 tsp ground cinnamon 1 tsp sumac Chilli salt Serve with creamy hummus and fluffy naan Method 1. Preheat oven to 180 degrees Celsius. Place the seeds and nuts on parchment paper and then drizzle over the syrup or honey, bake for 10-15 minutes until golden. Let it cool. 2. Place the cooked couscous, steamed cauliflower in a bowl, add in the rest of the salad ingredients, and mix well. 3. Shake all of the dressing ingredients together and pour over the salad. 4. Scoop the salad onto some creamy hummus, add more herbs on top, the caramelized nuts, and serve with fluffy naan. Photo Gallery Hope you love this scrupulous and fresh salad! M*
Bounty bliss balls
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 packet @checkers_sa padkos coconut flakes 2 cups @checkers_sa simple truth rolled oats 1/3 cup @checkers_sa simple truth coconut oil 1 cup brown dates soaked in hot water for 30 minutes 1 tsp vanilla extract 1/4 tsp salt Dipping 1/2 cup simple truth smooth peanut butter 1/4 cup coconut oil 1/4 cup golden syrup 1/4 cup cacao powder Roll in… Salted caramel coconut from Simple Truth Method 1. Place the coconut and oats in a high speed blender and blend until smooth, add in the coconut oil and blend again until combined. 2. Add in the dates, vanilla extract and salt, and blend until you have a smooth consistency and the dough comes together. Roll in to balls, chill in the freezer until set. 3. Once set, make the chocolate dipping sauce. Melt together the peanut butter, coconut oil and the syrup. Mix well, add in the cacao powder until well combined and dip the bounty bites and roll in the crushed caramel coconut flakes. Place in freezer to set & enjoy!! Photo Gallery Hope you love these divine Bounty bites! M*
