Green falafel slices
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 1/2 cups dry chickpeas, soaked in water overnight 1/4 cups smooth tahini 1-2 tbsp lemon juice 1 tsp lemon zest handful of fresh basil 1 handful fresh parsley 1/3 cups chickpea flour 1 tsp ground sumac (sub with ground cumin) 1 tsp za’atar or dukkah (sub with cinnamon or ground coriander) water or oil to blend if needed salt and pepper to taste sesame seeds to top Method Preheat the oven to 180 degrees Celsius. Drain the chickpeas and add the falafel ingredients into a high-speed blender, pulse and scrape down the sides, adjust the seasoning as desired, and pulse until you have a breadcrumb-like texture. Add some parchment paper to a shallow cake tin, then scoop in the falafel mixture, press flat, and sprinkle on some sesame seeds and a drizzle of oil so it browns nicely. Bake the falafel ‘cake’ for 30-40 minutes until nice and brown, let the falafel cool, remove from the tin, and slice! Enjoy the falafel slices in a salad, wraps, or part of a tappas spread with hummus, tabouli, and flatbreads! Photo Gallery I hope you love these easy and flavourful falafel slices! M*
Baklava overnight oats
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 1 1/2 cups rolled oats 1 1/4 cups milk (more if needed) 1 scoop vanilla protein powder 1-2 tbsp rose water 1 tsp vanilla extract 1 tbsp cashew butter or pistachio butter 1/3 tsp cinnamon 1/4 tsp nutmeg 1/2 tsp orange zest pinch of salt syrup to sweeten Toppings chopped pistachios or walnuts or pecans sliced orange more nut butter to serve syrup to sweeten to your liking Method In a bowl, mix the overnight oats and place in the fridge overnight. the next day serve with desired toppings and enjoy!1 Photo Gallery I hope you love this overnight oats recipe as much as I do!! M*
Sweet potato ganache tart
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups cooked sweet potato (I used the purple exotic ones from @checkers_sa 1/2 cup coconut milk or cream 100g melted dark chocolate 1/4 cups honey or syrup of choice (optional) Ganache 100ml melted dark chocolate 1/3 cups almond butter or cashew butter more coconut milk Toppings cacao nibs fresh raspberries Method Add the sweet potato, coconut milk, melted dark chocolate, and syrup to blend until smooth. Pour into a parchment paper lined tart tin and smooth out, freeze until set. Melt the ganache ingredients together and then pour over the tart, add a bit of coconut oil if the ganache is too tick. Garnish with the cacao nibs and the raspberries, and enjoy!! Photo Gallery I hope you love this super easy and luscious tart recipe!! M*
High protein roasted cauliflower tacos
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 cup chickpea flour 1/3 cup tapioca flour or cornstarch 1 tsp baking powder 1 cups water (more if needed) 1/4 cup nutritional yeast salt to taste Roasted cauliflower and leek filling 2 cups broccoli florets 1 cup chopped leeks or red onion or even chickpeas as a substitute 1/4 cup olive oil 1/3 cup nutritional yeast 1 tsp ground cumin 1 tsp ground smoked paprika 1 tsp lemon juice 1 tsp lemon zest Refined bean mash 2 cups black beans 1 tsp ground cumin 1 tsp smoked paprika 1-2 tsp lemon juice salt and pepper to taste olive oil if needed Dressing Toppings sliced avocado fresh cilantro of mint lemon quarters sriracha sauce diced radishes or pickled red onions Method Firstly start roasting the cauliflower and the leeks. On a parchment paper lined tray add the chopped cauliflower florets and the leeks, drizzle with oil, add spices, and nutritional yeast, and mix well until all the veggies are covered. Bake for 15-20 minutes at 180 degrees Celsius until nice and golden. Move on to the GF chickpea tortillas, mix the tortilla ingredients, and on a hot pan, add 3-4 tbsp of the batter per tortilla, fry on each side for 2-3 minutes until nice and toasted. Place on top of each other in a warm area until serving time. For the refined black bean mash, add all the ingredients into a pan, mash the beans, and adjust the seasoning according to your liking. Here you can add oil of just some water if you like! Blend the dressing and chill. Once all of the components of the tacos are done, add 2 tbsp of the refined bean mash to the tortillas, add on the roasted vegetables, sliced avocado, radishes or onions, dressing, and drizzle or sriracha sauce. Finish with some lemon squares and fresh cilantro! Photo Gallery I hope you love these super YUM and protein-packed tacos!! 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*
Bannofee Biscoff sticky toffee oats
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2 cups rolled oats (GF if you like) 1 cup buckwheat groats 1/3 cup cacao powder 2 cups milk or water (more if needed) 1 tsp vanilla extract pinch of salt 1/3 date syrup to sweeten Biscoff cookie butter to serve 1 medium banana sliced and fried in some syrup or just coconut oil until nice and caramelized granola to serve Date syrup 4 cups brown dates soaked in water until soft Method First make the date Syrup. Add the soaked dates to a saucepan and bring to a simmer, then let the dates cool. Once the dates are cool, drain and add into a high-speed blender, along with 1-1 1/4 cups water, and blend until smooth, then, pour the date “batter” through a cheesecloth (this will take some armwork) until you have pressed out all of the date syrup. Store the syrup in glass jars in the fridge for up to one month. Use the date disregard for snack balls, bars, or rawnola. For the oats, add all of the ingredients into a saucepan, let it simmer for 15-20 minutes until nice and soft, then serve the oats with date caramel, fried bananas, granola, and a scoop of Biscoff cookie butter. Photo Gallery I hope you love this delicious bowl of oats! M*
Brookie fat bombs
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 cup coconut oil 1 cup coconut flour or almond flour 2 rounded cups smooth sugar-free Nut butter 2⁄3 cup Cocoa Powder 1⁄2 teaspoon Method Heat coconut butter in the microwave at 10-second intervals until melted. Add in the nut butter and the coconut flour, and mix well until smooth. Then divide the batter in two and add the cacao powder to the one batch & mix well until both batters are smooth.2. Scoop 2 heaping tablespoon-sized mounds into silicone mould + Freeze for 1 hour. Remove from the moulds and keep chilled, or freeze for easy snacking! Photo Gallery I hope you love these delish and satisfying snack bombs! M*
Snickers overnight oats
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 2 cups rolled oats (GF if you like) 1/3 cup peanut butter powder 2 cups milk (more if needed) 1 tsp vanilla extract Pinch of salt Some melted chocolate to top Crunchy peanuts to serve Method Add the oats to a blender and blend until smooth. In a bowl, add the blended oats, milk, peanut butter protein powder, vanilla, and salt and let it sit thicken for at least an hour. (This you can make the night before)2. Once thickened, mix in your sweetener of choice and scoop into jars, top with melted chocolate and peanuts, and place in the freezer for 5 minutes until the chocolate has set.3. Serve and enjoy! Photo Gallery I hope you love this super yummy protein-packed breakfast!! M*
Roasted beet hummus
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 300g canned chickpeas, keep the brine for blending the hummus 1 cup roasted beets 1 tbsp tahini 1-2 tbsp lemon juice 1 tsp lemon zest 1-2 tbsp honey 1-2 ice cubes salt and pepper to taste 1/3 tsp cayenne pepper sweet Dukkah to serve or my Dukkah recipe here roasted chickpeas to top mint leaves to top Method Add cooked beet to a parchment line tray and slice into quarters or cubes, dress with oil, salt, pepper, and garlic powder with a sprinkle of sweet dukkah. Bake for 15-18 minutes @180 degrees Celsius and then let the beets cool. Add the beets, chickpeas, and 1/4 of the brine, tahini, lemon juice, lemon zest, honey, ice cubes, and seasoning into a high-speed blender and blend until smooth. Once smooth, scoop into a serving bowl and add your roasted chickpeas, left-over roasted beets, dukkah, and mint. Photo Gallery I hope you love this creamy and super flavourful hummus! M*
Broccoli apple chickpea salad
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups chopped raw broccoli 2 small pink lady apples diced into cubes 1/3 cups diced red onion 1/3 cups raisins 1 cup roasted chickpeas Dressing 2 tbsp honey or syrup 1-2 tbsp apple cider vinegar 2 tbsp mayonnaise or coconut cream 1 tsp dijon mustard salt and pepper to taste hot water to smooth out the dressing Method add the chopped broccoli, apple, onion, and raisins into a bowl. Add the chickpeas to a parchment paper-lined tray and drizzle with olive oil, garlic powder, salt, and pepper, bake or air-fry for 10-15 minutes @180 degrees Celsius until crispy. Add the chickpeas to the salad and then mix the dressing well and pour over the salad, serve and enjoy! Photo Gallery I hope you love this this super yummy and crunchy salad! M*