Quinoa peach roasted corn salad
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2 cups cooked quinoa 1 cup chopped raw zucchini 1 cup sliced yellow peaches 1/2 cup roasted corn kernels 1/4 cup chopped red pepper 1/3 cup chopped fresh dill sliced avocado Dressing 1 heaped tbsp Dijon mustard 1-2 tbsp honey 1-2 tbsp apple cider vinegar or fresh lemon juice 1-2 tbsp olive oil 1-2 crushed garlic cloves 1 tsp grated fresh garlic salt and pepper to taste Method Add the salad ingredients to a large bowl, mix the dressing, and pour over the salad. Add more salt or seasoning as needed, keep in the fridge for up to 2-3 days! Photo Gallery I hope you love this super protein-packed and nutritious salad! 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*
Decadent chocolate mousse
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 medium sweet potato steamed, skin on (wash before steaming, roughly 1 1/4 cups) 1/2 medium super soft avocado (roughly 1/2 cup) 1/2 cups brown or Medjool dates soaked in water until soft 150-200ml coconut milk 1/4 cup dark cacao powder 1/2 ground cinnamon 1-2 espresso powder pinch of salt cacao powder to top chocolate shreds to serve Method Add the steamed sweet potato, avocado, dates, coconut milk, cacao powder, cinnamon, espresso, and salt in a blender and blend until super smooth. Place into a serving bowl of choice top with cacao powder and chocolate, and serve. Photo Gallery I Hope you love this super creamy mousse! M*
Chili oil avocado salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2 very ripe avocados chopped 1/3 cup chili oil (store-bought or homemade) 1 tbsp syrup or choice ( rice syrup, agave or maple syrup) 2 tbsp lime or lemon juice 1/4 cup spring onions diced Salt and pepper to taste Method Slice the avocados, chop the spring onions, and mix the dressing, pour the dressing over the avocados, and chill for a few minutes, serve and enjoy! Photo Gallery Hope you love this super easy and flavourful salad! M*
Curry quinoa salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups cooked quinoa 1 cup sliced Brussels sprouts 1 1/4 cup chopped butternut sliced avocado 1/3 cup dried cranberries olive oil nutritional yeast salt and pepper 1-2 tsp balsamic vinegar 1 tbsp honey Caramelized seeds and pecans 1/3 cup mixed seeds 1/3 cup chopped pecans 1/2 cup syrup or honey 1/2 tsp cinnamon Curry sauce 1/3 cup runny tahini 1/4 cup raw honey or syrup 1/4 cup coconut milk 1 tsp Dijon mustard 1/2 tsp ground or freshly grated turmeric 1/4 tsp ground ginger 1/4 tsp ground cinnamon salt and pepper to taste hot water to smooth out if needed Method Preheat the oven or air-fryer to 180 degrees Celsius and add the sliced Brussels sprouts and butternut to a parchment paper-lined tray. Drizzle with 1-2 tbsp oil, 1 tbsp nutritional yeast, 2 tbsp balsamic vinegar, 1-2 tbsp honey or syrup, and some salt and pepper, and roast for about 15-20 minutes until golden. Add the mixed seeds and pecans to a baking tray lined with parchment paper and drizzle with the honey and cinnamon. Let it bake for 10 minutes or so until jammy, let it cool, and break it into pieces to serve. Mix or blend together the sauce ingredients and set aside. Once the veggies have cooked and you are ready to assemble the salad, start by adding the quinoa to a bowl, roasted vegetables on top, cranberries, caramelised seeds & pecans, sliced avocado, and a generous drizzle of the curried sauce on top. Serve and enjoy! Photo Gallery Hope you love this nourishing and easy recipe!! M*
Cauliflower Caesar salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Cauliflower wings 1 small cauliflower head broken into florets 1/2 cup all-purpose flour 1 cup plant-based milk (more if needed) 1 tbsp nutritional yeast 1/2 tsp smoked paprika 1/2 tsp ground cumin 1/2 tsp garlic flakes Salt and pepper to taste Basting sauce 1/4 cup BBQ sauce 1/4 cup tomato sauce 1 tbsp lemon juice 1 tbsp golden syrup or liquid sweetener of choice Salt and pepper water to smooth out Garlic roasted chickpeas and croutons 1 cup cooked chickpeas garlic flakes salt and pepper 1 1/4 cups old bread, diced (preferably sourdough or wholewheat) Cashew Caesar salad dressing 1 cup soaked cashews 1/2 cup coconut milk, 1/4 cup capers 1 tbsp Dijon mustard 1 tbsp lemon juice 1/4 cup nutritional yeast1 tsp garlic flakes salt and pepper. Add on’s Sun-dried tomatoes hemp seeds sliced avocado micro greens or sprouts Method Mix the batter ingredients, dip the cauliflower, remove with a fork, place on a parchment paper lined tray, and bake for 10-15 minutes at 180 degrees Celsius. Once baked, dip the roasted cauliflower in the basting sauce, and roast again for 5-8 minutes until crispy. Garlic roasted chickpeas Toss the chickpeas with olive oil, garlic flakes, salt and pepper. Roast for 10-12 minutes at 180 degrees Celsius. Repeat with bread to make croutons. Cashew Caesar salad dressing Place all of the salad ingredients in a high-speed blender and store in a glass container until serving time. Assemble the salad Layer the butter lettuce, cauliflower wings, chickpeas, croutons, garlic bread croutons, sun-dried tomatoes, micro greens, and sliced avocado. Drizzle with the Caesar dressing add the sliced avocado on top and sprinkle with some hemp seeds! Photo Gallery Hope you love this super delicious and wholesome salad! M*
Chipotle avocado Quesadillas
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Pack Mini tortillas of choice @bwell dip tub of choice (I used paprika) Shredded vegan cheese 1 packet Simple Truth Vegan Chicken pieces from @checkers_sa1/3 cup corn Chopped mini peppers from @checkers_sa fresh produce 1 medium red onion sliced 1 tsp simple truth BBQ spice mix @checkers_saSalt and pepper Ripe avocado diced Fresh cilantro to serve Lime slices (optional) Method 1. Preheat the oven to 180 degrees Celsius. Add a generous dollop of oil to a pan and add in the onion, peppers and the vegan chicken. Add the BBQ spice mix and fry everything until golden, remove from the heat. 2. Add 1 tbsp of the dip to the one tortilla and smooth out, add a handful of the vegan cheese, couple tbsp vegan chicken mix and more cheese on top. 3. Add the other tortilla, add more dip before squeezing on to the bottom tortilla. Place in the oven to bake 8 min before flipping on to the other side. Or alternatively fry in a pan until the cheese has melted on both sides and is crispy. Slice & serve with avocado, cilantro and the chipotle mayonnaise dipping sauce. Photo Gallery Hope you love this super easy and delicious meal! M*
Lime pistachio matcha cake
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients • 2 cups (250g) all-purpose plain flour, • 3⁄4 cup (150g) equal sugar • 3 teaspoons baking powder • Pinch of salt • 1 cup (170g) raw pistachios, chopped • 1 medium avocado • 2⁄3 cup coconut milk • 1⁄3 cup melted coconut oil • 1⁄4 cup (60g) lime juice and zest • 1 tsp vanilla extract, optional Frosting 1 1/2 cups (100g) powdered sugar/icing sugar 100g soft margarine 1-2 tsp matcha tea powder 1 tsp lime juice 2 tablespoons pistachios, chopped finely to decorate Method 1. Preheat the oven to 180°C. Line two round cake pans or a longer loaf tin with baking paper. 2. Add all dry ingredients to a large mixing bowl. Mix until combined and there are no lumps. Set aside. 3. Add the pistachios to a food processor and blitz until it forms medium to fine crumbs. Add the avocado, milk, oil, lime juice/zest, and vanilla. Blitz until there are no more chunks of avocado. The mixture may be lumpy from the pistachios. 4. Pour the pistachio mixture into the mixing bowl with the flour. Mix gently until combined. The batter needs to be quite thick (otherwise the cake will not bake through). 5. Pour or scoop the cake batter into your cake tin. 6. Bake the cake for 40 minutes. Allow the cake to rest in the tin for a few minutes. Remove it from the tin and allow it to cool on a wire rack. Let it cool before frosting. Place in the fridge if needed. 7. Cream the vegan butter/margarine, sift in the icing sugar, and then cream until smooth, fold in the matcha powder, and lime juice, and cream until smooth. 8. Frost the cakes and add pistachios on top of the cake, let it chill slightly to set if needed, serve and enjoy! Photo Gallery Hope you love this delicious cake recipe** M*
Roasted corn avocado pasta
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Lifestyle foods Packet of gluten free corn pastaWater to topSalt to tasteSauce1 ripe avocado200ml coconut milkHandful fresh cilantro1/2 fresh lime1/4 cup nutritional yeast1/2 tsp smoked paprika1/2 tsp ground cuminSalt and pepper to tasteGrilled corn (toast some corn kernels in a pan with garlic salt and oil)Top with fresh herbs and edible flowersFresh avocado slicesPine nuts Method 1. Cook the pasta according to packet instructions. Drain and drizzle with some oil so they don’tstick together.2. In a high-speed blender add in the avocado, coconut milk, cilantro, nutritional yeast, paprika,cumin, lime juice, salt, and pepper and blend until smooth.3. Pour the sauce over the pasta and mix well, add the grilled corn, avocado slices, herbs, and edible flowers. flowers and pine nuts. Photo Gallery Hope you love this beautiful and wholesome recipe. M*
Sweet potato avocado citrus salad
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 medium sweet potato steamed and sliced in to rounds1 ripe avocado1 small pomelo2-3 cups mixed salad leaves1 cup rocket leaves1/3 cup chopped pecan nuts1-2 tbsp olive oil1 tbsp honey1/2 limeSalt and pepperFeta to serveDressing1/4 cup dijon mustard1/3 cup honey1 tbsp sesame oil1/4 cup olive oil1 lime (1/4 cup)1 tsp chilli flakesSalt and pepper to taste Method 1.Add a dollop of olive oil to a pan, add the sweet potato rounds and fry until slightly brown,drizzle over the honey, lime and chilli flakes and caramelise even more. Let them cool.2. Layer the salad leaves, sliced avocado, pomelo slices, sweet potato rounds, crushed pecannuts and feta.3. Mix the dressing and pour generously over the salad Photo Gallery Hope you love this refreshing yet comforting salad! M*
