Chili roasted peach avocado barley 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 barley 1 cup canned chickpeas, drained and washed 1 tsp cumin seeds 1-2 tbsp lemon zest Juice of 1/2 lemon 1-2 tbsp honey Fried peaches and beets4 yellow Nectarines, sliced Halfway ways with seeds removed 4 small beets, washed and steamed Drizzle of olive oil Extra honey to roastAdditional toppings 1 cup cherries, washed and sliced in half 1 cup giant green olives 1/3 cup pomegranate jewels 1 medium ripe avocado 4 cups lettuce leaves of choice, I used a herb mix Vegan cream cheese Fresh herbs like dill and mintSalad dressing 1/4 cup chili crunch paste (I used a chili and onion ) 1/4 cup honey 1/4 cup pomegranate molasses 1/4 cup red wine vinegar 1-2 tbsp olive oil Salt and pepper to taste 1 tbsp lemon zest Method 1.Preheat the oven to 180 degrees Celsius. 2. Place the barley (cooked according to the packet instructions) and the chickpeas on a baking tray, drizzle with olive oil, garlic salt, Lemon zest, lemon juice, and honey, mix, and bake in the oven for 10-15 minutes until toasted. Let it cool.3. Place the nectarine halves on a skillet drizzle with oil and honey and fry until golden and delicious, add the beets and repeat the process. Let it cool.4. Add the salad leaves to the base of the Le Creuset salad bowl and then 1-2 cups of the barley chickpea mixture, fried peaches, fried beets, olives, cherries, sliced avocado, and dollops of the vegan cream cheese and the herbs.5. Mix the salad dressing and spoon or drizzle over the salad, serve, and enjoy! Photo Gallery Hope you love this super flavourful and bright salad! M* Related Posts
Chocolate crepe roll cake
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 1 1/4 cup self-rising flour or flour of choice 1-2 tbsp cacao powder 1 tsp baking powder Pinch of salt 1/4 cup sugar or syrup of choice 1 1/4 cup milk 1/4 cup oil Filling Fresh fruit like berries or peachesCoconut or regular whipped cream sweetened slightly with sugar Toppings 150 g dark chocolate melted 1-2 tbsp cooled cream Sliced fruit Method Mix the crêpe ingredients until smooth, add a bit of milk if needed. Heat up a pan, add non-stick spray or oil, and add about 1/4 of the batter, spreading out evenly. Let it cook for about 2-3minutes before flipping over to cook on the other side. Layer the crêpes once all of them are cooked and let them cool to room temperature. Spread out some cling wrap and layer the crêpes overlapping the ends (takes about 4-5 of thecrêpes) add the add a generous layer of the whipped cream at the end spreading out thinlytowards the end, add the thick fruit pieces at the beginning of the crepes layering again untilthick to 3/4 of the way. Fold in the sides of the crêpes and roll up, wrap again in cling wrap, and chill. Melt the chocolate and gradually fold in the cream until smooth and glossy, once the crêpe rollhas set, pour over the ganache and add your fruit toppings, chill again until set and slice & enjoy! Photo Gallery Hope you love this super easy and delicious cake! M* Related Posts
Blueberry pie ice pops
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 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* Related Posts
Gut friendly raw date granola
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 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* Related Posts
Pumpkin puff pastry cheese ball
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 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* Related Posts
Custard banana split
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 1 can Nature’s choice vegan custard2 ripe bananasFresh blueberriesFresh raspberriesHoney to drizzleToasted hazelnuts and buckwheatEdible flowers Method Slice the bananas lengthways and add to a bowl, top with the vegan custard, berries, toasted hazelnuts and buckwheat groats, edible flowers, and honey.2. Serve and enjoy! Photo Gallery Hope you love this really easy breakfast or dessert! M* Related Posts