Sweet potato sourdough pancakes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 3/4 cups steamed sweet potato 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1/2 tsp ground cinnamon 1/3 cups milk 1/4 cup sourdough discard 1 heaped date caramel or syrup 1:1 ratio of choice plus almond butter mixed 1 cup buckwheat or spelt flour or oat flour Scoop of protein powder if you like(just add more milk) Pinch of saltOil to fryBananas to serveDate syrup or syrup of choice to serve Date caramel:1 1/2 cups soaked brown dates blended with some almond butter and a dash of milk and a pinch of salt to make the caramel. Method 1. Blend the sweet potato and milk, add in the spices and sourdough discard, and blend again until smooth.2. Scoop into a bowl, add in the date caramel and salt, mix well, then fold in the flour until mixed well until smooth.3. Fry 2-3 tbsp for each pancake until brown, then layer the pancakes with the date caramel, sliced banana and top with date caramel when serving! Photo Gallery I hope you love these super delicate and delish pancakes! M*
Fragrant orzo stuffed peppers
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2-3 peppers of choice 2-3 cups cooked Orzo rice (short grain pasta found at various grocery stores) sub with quinoa or couscous 1/3 cups sun-dried tomato pesto @inapaarmanskitchen is really yum 1 can of chickpeas drain and washed, pat dry (sub with protein of choice) Good quality olive oil Nutritional yeast for that cheesy flavor Some seasonings like smoked sal I usedMediterranean flavor mixSalt and pepper to taste1 tsp lemon zestSplash of lemon juiceMore pesto to serveCrumbled feta if you have Method Preheat the oven or air fryer to 180 degrees Celsius. Slice the peppers lengthwise and remove the seeds, place in a baking tray with the chickpeas, and dress with olive oil, nutritional yeast, herbs, salt, and pepper! Bake for 29 minutes, meanwhile cook the pasta according to the instructions and drain and dress with a bit of oil once cooked, along with the pesto, and mix well. When the peppers and chickpeas are nice and cooked, scoop in the orzo into the peppers, add dollops of pesto, drizzles of lemon juice, lemon zest, and chickpeas on top, serve with fresh basil and some crumbled feta, and enjoy! Photo Gallery I hope you love these incredibly easy and delish stuffed peppers! M*
Fig chocolate chia pudding
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1/2 cup chia seeds 1 1/2-2 cups coconut water or filtered water or @buttanutt chocolate oat milk 1 heaped tbsp cocoa powder 1 scoop vanilla or chocolate protein powder of choice sweetener if you like tahini to serve sliced figs or fresh fruit to serve Method Mix the chia seeds, water, cacao powder, protein powder, and sweetener. Stir now and again so the chia seeds don’t clump together. Once nice and thick, serve with runny tahini, sliced figs, and a drizzle of sweetener of choice. Photo Gallery I hope you love this delish and super-filling chia seed pudding recipe! M*
Sweet potato waffles
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 1 Beginner Difficulty 0 Ingredients 1 medium sweet potato boiled or steamed until soft1/2 can chickpeas drained and tossed with 1 heaped tbs sun-dried tomato pesto @pesto_princess (brand i love)Salt to tasteDrizzle of oil1 tbsp nutritional yeast (for a cheezy taste and extra nutrients)Sliced avoDillTahini dressing: 1 tbsp runny tahini (@theoldstonemill the best)1 tbsp lemon juice or apple cider vinegar1-2 tsp honey or date syrupPinch of saltGarlic powder Method Heat your waffle pan, slice the sweet potato in half, toast until golden brown, and toss the chickpeas with the pesto, oil, salt, and nutritional yeast roast the chickpeas at @180 degrees Celsius until toasted. Add the rest of the ingredients to the waffle,and mix the dressing! Top that on top and enjoy…! Photo Gallery I hope you love this easy and super delish recipe! M*
Charred lemon hummus
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 x can canned chickpeas or two cups cooked and chilled chickpeas 1/3 cups smooth tahini 1-2 tbsp nutritional yeast 1 tbsp raw honey or syrup of choice Salt and pepper to taste Charred lemon 1 medium lemon, washed and sliced Some olive oil to bake Salt and pepper Smoked paprika Chilli flakes Drizzle of MCT oil Method Add the lemon slices to a parchment paper-lined pan, and drizzle with oil, salt pepper, and spices. Grill or bake for 10-15 minutes at 180 degrees Celsius. Add the hummus ingredients to a high-speed blender and blend until smooth, add the lemon and some ice cubes and mix a bit more! Add desired toppings and serve Photo Gallery I hope you love this recipe delish hummus recipe!! M*
Sticky beet pine nut dip
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups cooked butter beans 1/3 cups smooth tahini 1-2 tbsp lemon juice 1 tbsp honey Salt and pepper to tasteSticky beets 2 cups sliced and steamed beets 1/3 cups honey 1/4 cup soy sauce Salt and pepper to taste 1 tsp ground cumin 1/2 tsp ground cinnamon Pine nut brittle LSF pine nuts 1/3 cup honey or syrup Dash or chilli flakes Pinch of saltServe with: chopped mint olive oil Lemon zest Method Add the butterbeans. Tahini, lemon juice, honey, salt, and pepper to taste and blend until smooth, add 2-3 ice cubes and blend some more until super smooth. Add the beets to a baking tray, drizzle with the honey, soy sauce, salt, pepper, and spices, and mix well. Bake for 15-20 minutes until golden. Add the pine nuts to a parchment paper lined tray, drizzle with honey and the chili flakes, and then bake for 8-10 minutes at 180 degrees Celsius until golden and bubbly, let it chill beforeserving. Add the dip to your serving plate, and top with the sticky beets, pine nut brittle, drizzle of olive oil, and chopped mint. Photo Gallery I hope you love this super easy and yummy dip! M*
Salted caramel strawberry pretzel tart
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 cup oat cookies, crushed 1 cups whole wheat baked pretzels 1 cush roasted pecan nuts 150g melted coconut oil or margarine 1/3 cup raw honey or syrup pinch of salt Filling 150g vegan cream cheese 150g silken tofu or regular firm tofu 3oo ml coconut cream 13 cups raw honey or syrup 1 tsp vanilla extract 1/3 cup smooth cashew butter 1/2 lime juice 1 tsp lime zest Topping Sliced strawberries Peanut brittle yogurt peanuts drizzle of honey Method Add the base ingredients to a high-speed blender until they come together. Press into a 28 cm-lined tart tin, pressing the base flat with a glass, rounding up the edges. Place the base in the freezer to set. Add the filling ingredients into a high-speed blender until super smooth, and pour the filling onto the base. Smooth out the filling and place in the freezer to set once again Once set, once set decorate the tart and add a drizzle of honey before serving like a semifreddo ‘ice cream’ tart. Photo Gallery I hope you love this yummy and easy tart recipe!! M*
Cauliflower tahini pearl couscous salad
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2 cups cauliflower florets 2 cups baby zucchini rounds 1 1/4 cups chickpeas 1 1/2 cups cooked pearl couscous 1 cup chopped dates 1/2 red onion diced 1/3 cup almond flakes 1/3 cup pomegranate seeds 1/3 cup chopped mint leaves Roasting marinade 1/4 cup tahini 1 tbsp olive oil 1-2 tbsp honey 1-2 tbsp lemon juice 1 tsp sumac 1/2 tsp ground cumin 1/2 tsp ground coriander salt and pepper Dressing 1/3 cups runny tahini 1-2 tbsp apple cider vinegar 1-2 tbsp honey or pomegranate molasses or regular molasses salt and pepper to taste some hot water to smooth it out Method Preheat the oven to 180 degrees Celsius. Add the cauliflower, zucchini, and chickpeas to a baking tray, mix the marinade, pour over the vegetables, and mix well until coated. Bake the vegetables for 20-25 minutes until golden. Cook the couscous according to the packet instructions. Once the vegetables are golden, add the vegetables to the bowl along with the chopped dates, diced onion, toasted almond flakes, pomegranate seeds, and chopped mint. Mix the dressing until smooth and then pour over the salad, add a bit more mint if you like, serve, and enjoy!! Sore this salad in the fridge for 3-4 days for a meal prep wonder! Photo Gallery I hope you love this delicious and yummy cauliflower tahini salad! M*
Roasted vegetable bulgar wheat pesto salad
Recipe Gallery Share the Love This is honestly one of my favourite salads ever. I have made so many variations that I can’t keep count! Pesto-roasted vegetables are the base; then you add your nutty bulgar wheat grains, crispy chickpeas, sun-dried tomatoes, olives, and a pesto mayonnaise dressing! It preps like a dream and freezes well for those lazy cook days. Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 medium red onion, quartered 2 cups chopped zucchini 1 red bell pepper diced 1 fennel bulb diced or sub with leek 1 cup chopped Brussels sprouts Optionally: add butternut cubes or sweet potato 2 tbsp pesto of choice olive oil to bake salt and pepper 3-4 cups cooked bulgar wheat 1/2 kalamata olives 1/3 cups chopped sun-dried tomatoes chopped fresh herbs to serve toasted seeds to serve Additionally add in’s: feta, chopped baby tomatoes, capers, and toasted pine nuts. Crispy chickpeas 1 can chickpeas olive oil 1-2 tbsp honey 1-2 tbsp lemon juice salt and pepper to taste Dressing 1/4 cup pesto 2 tbsp honey 1 tbsp apple cider vinegar 1/3 cup mayonnaise salt and pepper to taste Method Add the vegetables to a tray and drizzle with olive oil, pesto, salt, and pepper and mix well. Bake for 30-35 minutes until golden. Add the chickpeas to a separate tray and drizzle with oil, honey, lemon juice, salt, and pepper. Mix well until coated, and bake until super crispy, takes approx 18-20 minutes. Once the vegetables are cooked, add the bulgar wheat and the rest of the salad ingredients to the tray, mix well, then mix the dressing, and pour over the warm salad. Scoop into serving bowls, add toasted seeds and chopped herbs, and enjoy! Photo Gallery I hope you love love this super delicious salad! M*
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*
