Cashew snicker bars
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 cup rolled oats ground into flour 1 cup almond flour1-2 tbsp of vanilla protein or chocolate protein powder 1 tsp ground cinnamon Pinch of salt 1/3 cup melted coconut oil 1/2 cup smooth peanut butter 1-2 tbsp maple syrup, honey or sugar-free syrup Dark chocolate or sugar-free chocolate chips Roasted cashews Date caramel 1 cup brown dates soaked in water until soft 1/2 cup nut butter Toppings Melted Sugar-free chocolate chips or dark chocolate crushed roasted cashews crushed pistachios pistachio butter ganache cacao nibs Pistachio butter ganache 1 cup pistachio butter 100g white chocolate or 50ml coconut oil mixed with 50ml honey or syrup to create a ganache Method Add the oats to a blender and blend until fine, then add the oats, almond flour, protein powder, cinnamon, and some salt to a medium bowl. Gradually pour in the coconut oil, cashew butter, and syrup and mix well. Fold in the chocolate chips, add 1-2 tbsp of the batter to each mold, and tap the bottom on the counter to have a smooth base. Add 1-2 tbsp of the date caramel, then the roasted cashews on top and freeze until set. For the date caramel: add the soaked and drained dates to a blender, then the nut butter, and blend until smooth. (Add some milk if needed to smooth it out.) Once the bars are set, remove them from the molds and dip them in the desired chocolate mixture of choice, or just a drizzle. Add some crushed nuts, cacao nibs, pistachio butter ganache and more chocolate on top! Photo Gallery I Hope you love these yummy bars as much as we do! M*
Coconut immunity soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1/4 cup diced ginger 1-2 crushed garlic cloves 1 cup snap peas 1 cup diced baby corn 2 cups mixed wild mushrooms 1 tsp miso paste 1 tsp turmeric powder 3 cups LSF coconut almond milk 1-2 cups vegetable stock Salt and pepper to taste Serve with: 1-2 cups crispy sautéed tofu Chopped spring onion to serve Chopped red onion Cilantro Sesame seeds Coconut cream Peanut Chill oil crunch Method Add the diced ginger, garlic, vegetable, miso paste, turmeric, and the rest of the soup ingredients, and bring to a simmer until the vegetables are soft. And more seasoning and serve with your desired toppings and enjoy! Photo Gallery I hope you love this fragrant and mood and immunity-boosting soup! M*
Protein Cashew snicker bars
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 cup rolled oats ground into flour 1 cup almond flour1-2 tbsp or scoops Noa & Co chocolate protein powder 1 tsp ground cinnamon Pinch of salt 1/3 cup melted coconut oil 1/2 cup smooth peanut butter 1-2 tbsp maple syrup, honey or sugar-free syrup Dark chocolate or sugar-free chocolate chips Roasted cashews Date caramel 1 cup brown dates soaked in water until soft 1/2 cup nut butter Toppings Melted Sugar-free chocolate chips or dark chocolate crushed roasted cashews optional-Cinnamon sugar (sub sugar with stevia or sweetener of choice) -optional Method Add the oats to a blender and blend until fine, then add the oats, almond flour, protein powder, cinnamon, and some salt to a medium bowl. Gradually pour in the coconut oil, cashew butter and syrup and mix well. Fold in the chocolate chips and then add 1-2 tbsp of the batter to each of your molds and tap the bottom on the counter so you have a smooth base. Add 1-2 tbsp of the date caramel, then the roasted cashews on top and freeze until set. For the date caramel: add the soaked and drained dates to a blender, then the nutbutter, and blend until smooth. (Add some milk if needed to smooth it out.) Once the bars are set, remove them from the moulds and dip them in the desired chocolate mixture of choice, or just a drizzle. Add some sugar cinnamon topping and enjoy! Photo Gallery Hope, you love these yummy high-protein bars!! M*
PB and Jelly oatmeal
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 rolled oats 1 cup soy milk hot water 1 scoop of your favourite vegan protein powder 1 tbsp hemp seed powder 1 heaped tbsp peanut butter 1/ 3 tsp salt 1/3 tsp ground cinnamon splash of vanilla Serve with: strawberry jam (I used chia strawberry jam) sliced berries more peanut butter syrup of choice Method Add the oats and the rest of the ingredients in to a saucepan and bring to simmer until nice and thick. Serve the oats with the toppings and enjoy! Photo Gallery Hope you love this delicious oat bowl!! M*
Sticky date toffee pudding
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 1/4 cups chopped brown dates 1 cup soy or coconut milk 1/3 cup melted coconut oil 1 heaped tbsp tahini 2-4 spoonfuls or sachets of LSF stevia 1 1/4 cup oat flour (GF if you like) 1 scoop vanilla protein powder or almond flour 1 tsp baking powder Pinch of salt 1 tbsp almond macadamia nut butter (or cashew or tahini) Toffee Sauce 1 cup coconut milk 1/4 cup LSF stevia or 2-4 sachets to sweeten 1 tbsp nut butter (almond macadamia) 1/2 tsp vanilla extract Method Preheat your oven to 180 degrees Celsius. First make the caramel sauce: add all of the ingredients into a saucepan and mix well, bring to a simmer on low until thicken. For the pudding: add the dates and milk in a saucepan and bring to a simmer mashing the dates until smooth, add the coconut oil and the tahini and mix until you have an ultra-smooth consistency. Remove from the heat and scoop into a bowl, adding in the dry ingredients, mix well with a spoon or spatula until smooth.5. Scoop into ramekins sprayed with non-stick spray and bake for 15 minutes until golden, remove to cool slightly, pop them out of the ramekins, and serve with the toffee sauce and some ice cream or cream on top. Photo Gallery Hope you love this delicious and amazing pudding! M*
Pickled shallot curry potato salad
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients Curry roasted vegetables 2 cups cauliflower florets 1 1/2 cups sliced potatoes 1 tsp curry powder 1/2 tsp fennel seeds 1/2 tsp garlic powder 1 tbsp nutritional yeast Salt and pepper to taste Olive oil Pickled shallots 1 cup sliced shallots 1 cup pickle juice 1/4 cup red wine vinegar or apple cider vinegar 1-2 tbsp sugar 1 tsp mustard seeds pinch of salt Cream cheese hummus 1 cup hummus 1/3 cups cream cheese To serve: Cooked Black rice (crisp up in the oven for 8-10 minutes) sub with basmati or quinoa Pomegranate seeds Chopped mint Toasted black sesame seeds Toasted pine nuts Chutney dressing: 1/3 cup smooth apricot chutney or onion marmalade 1-2 tbsp honey 1-2 tbsp apple cider vinegar 1/4 cup full cream milk or coconut milk Pinch of salt Method Add the cauliflower and diced potato rounds to a parchment paper-lined tray. Add a generous drizzle of olive oil, spices, nutritional yeast and mix well. Bake for 18-20 minutes at degrees Celsius. For the pickled shallots: heat the pickle juice and the rest of the ingredients until the sugar is dissolved, add the shallots to the hot pickle brine, and let it sit to pickle in a glass jar. Mix the hummus and cream cheese, add to a plate, then the toasted black rice, roasted curry vegetables, pomegranate seeds, chopped mint, pickled shallots, sesame seeds, and pine nuts.4. Mix the chutney dressing add on to the salad and enjoy! Photo Gallery Hope you love this super delicious and flavourful salad! M*
Caramelized butternut shallot salad
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 4-5 shallots sliced lengthways 2 cups chopped butternut 2-3 tbsp olive oil 2-3 tbsp honey 1 tbsp rice wine vinegar or red wine vinegar 1 tbsp nutritional yeast Salt and pepper to taste 4 cups washed baby spinach or kale 1 cup chopped brown dates 1/2 cup toasted pecan nuts Feta Dressing 1/4 cup honey 1/4 red wine vinegar or rice wine vinegar 1-2 tbsp olive oil 1 tsp Dijon mustard Salt and pepper to taste Method 1. Preheat the oven to 180 degrees Celsius.2. Add the diced butternut and sliced shallots to a parchment paper-lined baking tray and drizzlewith oil, honey, vinegar, nutritional yeast, and seasoning. Mix well until the vegetables are fullycoated.3. Let the shallots lay face down so the inside caramelizes nicely! Bake for 18-20 minutes untilcaramelized. Let it cool.4. Mix the dressing in a glass container and shake it up until mixed.5. Add the washed spinach to a serving platter, add the roasted vegetables onto the spinach,then the chopped dates, toasted pecans, feta and the dressing. Serve and enjoy! Photo Gallery Hope you love this delicious salad as much as we do!! M*
White bean chilli stuffed sweet potatoes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 2 medium sweet potatoes slightly steamed soft 3/4 cup butter beans 1/2 cup soy mince or crumbled tofu 1/4 red onion diced 1 tsp ground cumin 1 tsp ground coriander 1 tsp smoked paprika Pinch of chili powder Salt and pepper to taste 1 1/2 cup coconut cream 1-2 tbsp nutritional yeast 1-2 tbsp lime juice Olive oil Corn starch slurry 1 heaped tbsp cornstarch mixed with equal parts water To serve: Cream cheese Diced avocado Shredded cheese Lime slices Corn chips Crushed and roasted walnuts Method Make the white bean chili first. Add the diced red onion to a pan along with some olive oil and fry until fragrant, add the dry herbs and fry a bit more before adding in the butter beans and rehydrated soy minced, fry a bit more before adding in the seasoning, nutritional yeast, and the coconut milk. Add the lime juice and cornstarch slurry turn off the heat and set aside. Place the steamed sweet potatoes on the Air- fryer tray and bake for 10 minutes at 180 degrees Celsius. Slice lengthways and add 2-3 tbsp of the chili to the sweet potatoes, bake again for 10 minutes. Add your desired toppings and enjoy! Photo Gallery Hope you love these delicious and filling stuffed sweet potatoes! M*
Pistachio snicker bars
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients Base 1 1/2 cups rolled oat (GF if you like) 1 cup pistachios 1/2 cup cashews 1/2 cup coconut oil 1/3 cup liquid sweetener of choice Pinch of salt Date caramel filling 2 cups brown dates soaked until soft 1/2 cup nut butter of choice 1 tsp vanilla extract Pinch of salt 1 cup chopped and roasted pistachios and walnuts Melted chocolate Coarse salt to serve Method Add the oats and pistachios into a blender and blend until smooth, scoop into a bowl and add in the coconut oil, sweetener, and salt and mix well. Press into a parchment paper lined tray and bake for 8-10 minutes at 180 degrees Celsius until brown, let it cool and chill. For the date caramel: drain the dates and add into a blender along with the rest of the date caramel ingredients. Blend well until smooth, add a bit of liquid, and scrape down the sides. Add the date caramel onto the base, smooth out and layer on the chopped nuts. Freeze until set, slice, and dip in melted chocolate, serve with extra nuts on top, and enjoy! Photo Gallery Hope you love these delicious snicker bars!! M*
Chilli tray bake quinoa salad
Recipe Gallery Share the Love This salad is everything South African flavors urs should taste like. I love this tomato chili sauce with its pungent yet delightful taste, it just adds this wow factor to this autumn-like salad! Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups diced sweet potato chunks 2 cups diced Brussels sprouts 1 cup diced leeks 1 cup diced fennel 1 cup sliced or diced carrots olive oil 3-4 tbsp tomato chili sauce salt and pepper 2-3 tbsp nutritional yeast 2 cups cooked quinoa pickled red onions Pomegranate jewels sliced radishes fresh dill rocket leaves to serve Salad dressing 1 tbsp Dijon mustard 2-3 tbsp honey 2-3 tbsp red wine vinegar or balsamic vinegar, even some pickle juice could be a great alternative 1-2 tbsp neutral oil to mix the dressing or sub with tahini or runny almond butter for oil-free pinch of cumin powder pinch or coriander powder 1-2 crushed garlic cloves salt and pepper to taste Quick pickled red onions 1 cup water 1/2 cup white vinegar 2 tbsp sugar 1/2 tsp mustard seeds pinch of salt 1 medium red onion diced Method Preheat the oven to 180 degrees Celsius. Add the sweet potatoes, Brussels sprouts, leeks, and fennel to a baking tray. Generously drizzle with olive oil, nutritional yeast, salt, pepper, splashes of balsamic vinegar, and a couple of dollops of tomato chili sauce. Mix well and bake for 20-25 minutes until soft and jammy. Cook the quinoa accordingly to the instructions until nice and fluffy. for the pickled red onions: add the vinegar, water, sugar, mustard seeds, sugar, and salt into a glass jar and microwave for 3-5 minutes until the sugar has dissolved. Dice the red onion very fine and once the pickle juice has cooled down a bit add the diced onion and let it do its thing! Chill for future use* Mix the salad dressing and once the veggies have cooked add the quinoa straight to the tray and mix, then let it cool for 5 minutes before adding in the rocket leaves and plating up the salad. Dress with the diced radishes, pomegranate jewels, fresh dill, and pickled onions, and then generously add your dressing! Enjoy or store the leftovers without the rocket leaves, just serve em fresh with some creamy feta, hummus, or crispy croutons, or flatbread chunks! Photo Gallery Hope you love this super flavourful salad as much as I do!! M*