Full Veggie Breakfast

This is perfect breakfast for lazy days or for weekend mornings when you have more time on hand to treat yourself to a scrumptious breakfast. I love how much veggies are packed into this plant powered brekkie which will definitely keep you full and satisfied until lunch time or even longer. I have been totally obsessed with tofu scramble lately especially when packed with spices. For this recipe I love adding Love Raw Immunity booster, which apart from giving it a bright yellow colour, it also adds so much anti oxidants and anti inflammatory properties.

Ingredients:

1 pack of firm tofu (about 200 gr)

1 avocado

2 medium size potatoes

About 20 cherry tomatoes

About 300 gr of spinach of greens of your choice (kale will work as well) roughly chopped

2 cloves of garlic

A glug of olive oil

1 tablespoon of Love Raw Immunity Booster

1 teaspoon of smoked paprika

1 teaspoon of salt

1 teaspoon of pepper

To serve:

2 finely sliced spring onion or chives

A handful of finely chopped dill

 

Start by cooking the potatoes.  Preheat the oven at 180 degrees Celsius. Sliced the potatoes into large cubes. Place them in a bowl and sprinkle them with salt & pepper and the smoked paprika. With your hands rub the spices onto the potatoes. Place the potatoes onto a rack keeping separated from each other. Bake them in the oven for 30 minutes.

While the potatoes are cooking slice the cherry tomatoes in half. Scatter them on a baking tray, sprinkle them with salt & pepper and add a drizzle of olive oil. Place the tomatoes in the oven halfway through the cooking time of the potatoes (15 minutes).

Once the tomatoes are in the oven you can start making the tofu scramble. In a frying pan add a glug of water or olive oil. Crush the garlic cloves and add them to the pan. Cook the garlic on a low heat for a couple of minutes. With your hands crumble the tofu and add it to the pan. Give it a good stir and add a sprinkle of smoked paprika and Love Raw Immunity blend. Cook the tofu giving it a stir from time to time  for about 7-10 minutes.

To cook the greens you can either add them to the pan with the tofu for a couple of minutes until they start to wilt or if you prefer you can just cook them in a separate pan with a splash of water.

Once the potatoes and tomatoes are cooked remove them from the oven and separate them in 2 plates. Add the tofu scramble. Slice the avocado in half and add it to the plates. Serve with some fresh spring onion and a squeeze of lemon.

 

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Green Bombs with a Raspberry Jam Center

Although these balls might not look as the most decadent dessert they are actually surprisingly sweet and moreish. The Udo’s Choice Beyond Green powder adds some much amazing alkaline green goodness without compromising the taste. The raspberry jam filling is just the perfect little surprise when you bite into them and their sweetness goes so well with the bitterness of the green powder.

They are a great afternoon pick me up to keep in the fridge for whenever a sugar crave strikes.

 

Makes about 12-14 balls

 

Ingredients:

 

½ cup of oats

 

½ cup of ground almond

 

1 tablespoon of Udo’s Choice Beyond Greens

 

3 tablespoons of agave nectar

 

½ cup of shredded coconut for coating

 

A splash of vanilla extract

 

For the raspberry jam:

 

1 cup of fresh or frozen raspberries

 

2 tablespoon of chia seeds

 

2 tablespoon of coconut sugar (optional)

 

Start by making the jam:

 

Place the raspberries in pan with a splash of water on a medium heat. Cover with the lid and bring it to boil. Once the fruit start to bubble away turn the heat down to a simmer. Add the chia seeds, and coconut sugar. Cook the jam on a low heat for about 20-25 minutes until it becomes gloopy and thick.

Don’t worry if it’s slightly runny when still hot, it will thicken up during cooling process.

 

To make the balls place the oats into a blender and blend until you have a flour kind of consistency. Transfer the oat flour into a bowl and add the ground almond and Udo’s Beyond Greens Powder. Combine everything well.

Add the agave nectar and the vanilla extract and mix well. At this point you should have a sticky and solid dough. Roll it into balls. With one of your fingers press down into the ball to make a small dent. put about ½ teaspoon of the raspberries jam in the hole and with your finger close back the ball. Roll all the balls onto the shredded coconuts. Refrigerate them for a couple of hours and enjoy!

 

 

 

 

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Chocolate & Berry Cheescake Slices

 

These slices apart from looking super pretty they are so incredible delicious and they will guarantee to satisfy any sweet cravings. The base is super gooey, with a lovely crunch from the almonds and super chocolately thanks to the One Earth Chocolate Dream.

The cheesecake layer is decadently creamy and the raspberries and strawberries add a lovely fresh and summery note which goes perfectly with the richness of the chocolate.

 

Ingredients:

 

Makes about 12- 14 slices depending on the sizes

 

For the base:

 

¾ cup of almonds

 

12 medjool dates (if you can’t find medjool dates you can use normal one, you might need to use more and make sure to soak them in water for at least ½ an hour)

 

3 tablespoons of One Earth Chocolate Dream

 

1 tablespoon of melted coconut oil

 

For the cheesecake layer:

 

1 cup of cashews

 

1 cup of mixed raspberries and strawberries

 

2 tablespoons of melted coconut butter (not coconut oil) – If you can’t find it you can sub it for 1 tablespoon of coconut oil

 

3 tablespoon of agave nectar

 

A splash of vanilla extract

 

Toppings (optional)

 

About 40 gr of good quality dark chocolate to drizzle on top

 

Edible rose petals

 

Line a brownies tin with parchment paper.

 

To make the base simply place the almond into a food processor with the One Earth Chocolate Dream. Blitz until you have a coarse flour. Add the pitted dates and the coconut oil and blitz again until a sticky dough starts to form.

 

Remove the dough from the food processor and transfer it to the brownies tin. With your hands press the mixture to spread it evenly across the tin.

 

Place the tin in the freezer while you are making the berry layer.

 

Place the cashews into a food processor with the melted coconut oil and let it run for few minutes until a cashew butter kind of consistency starts to form. You might need to scrape the sides from time to time and blitz again.

 

Once you have a creamy consistency add the mixed berries, agave nectar and the splash of vanilla extract. Blitz again for a  minute until all the berries have been pureed and you a have a smooth mixture.

 

Remove the tin from the freezer and pour the berry cream on top of base. With a spatula or the back of a spoon spread the mixture evenly across the tin. Place the tin back in the freezer to set for at least 2 hours.

 

Remove the tin from the freezer 10-15 minutes before serving. Drizzle with the melted chocolate and rose petal (if you using), cut into slices and enjoy!

 

Store the slices in the freezer for few weeks.

 

 

 

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Double Chocolate Easter Mini Tarts

These tarts are so decadent and rich nobody will ever guess that are completely raw and dairy free! They look super pretty when decorate with fresh berries and edible flavours making them such a great dessert for dinner parties

The base is a combination of coconut flour, ground almonds, raw cacao and dates filled with super silky coconut milk and dark chocolate. Because they are completely raw they only take only 10 minutes to make them and you can easily make them in advance and store them in the freezer/fridge.

Makes about 3- 4 tarts depending on the size

 

Ingredients:

 

For the base

 

¾ cup of coconut flour

 

¼ cup of ground almond

 

3 tablespoon of raw cacao powder

 

10 medjol dates

 

1 tablespoon of Udo’s choice oil

 

For the chocolate filling:

 

1 can of full fat coconut milk chilled in the fridge the night before (very important, please don’t skip)

 

70 gr of good quality dark chocolate

 

3 tablespoons of agave nectar

 

A splash of vanilla extract

 

Optional decorations:

 

About 30 gr of melted dark chocolate to drizzle on top

 

Fresh berries of your choice

 

In a food processor place the coconut flour, ground almonds and cacao powder and blitz for a minute or so until everything is fully combined. Add the pitted dates, the Udo’s choice oil and blitz again until a sticky dough starts to form.

Grease the mini tart cases with a bit of coconut oil. Remove the mixture from the food processor and with your fingers press it down evenly onto the cake tin. Place the tarts in the freezer while you are making the filling.

For the filling scoop out the solid part of the coconut milk which it normally at the top of the tin. DON’T use the water, you only want to use the solid, creamy part. Pour it into a pan on a low heat, add the chopped dark chocolate and gently let it melt. Add the agave nectar and the vanilla essence.

Remove the tarts from the freezer.

Once the coconut milk and chocolate are all melted and combined together pour the mixture on top of base. Place the tarts back in the freezer and let it set for at least 2 hours.

Remove them from the freezer half an hour before serving. To make it easier to pop the tarts out of the cases I just hover them over a bowl or boiling water.Drizzle them with some melted dark chocolate and decorate with fresh berries.

Store the tarts in the freezer for up to 7 days.

 

 

 

 

 

 

 

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Earl Grey and Chocolate Raw Truffles

These truffles are the perfect sweet pick me up or the perfect gift to bring to any dinners or parties. They take no time to put together and you can make them in advance and store them in fridge for few weeks.

 

I absolutely love the combination of flavours between chocolate and We Are Tea Earl Grey tea: the tea adds a lovely warm and sweet note which goes perfectly with the bitterness of the raw cacao.

 

 

Makes about 16-18 small truffles

 

Ingredients:

 

250 gr of pitted medjool dates

1 tablespoon of melted coconut oil

3 tablespoon of raw cacao powder + more for dusting

1 tablespoon of We Are Tea Earl Grey Supreme Black Tea

 

 

If you can’t get your hands on medjool dates you can use normal one, just make sure you soak them beforehand for about 1 hour in warm water. Drain them and squeeze the excess water out with some kitchen paper.

Place the earl grey leaf into a spice grinder and let it work for about 1 minutes until you get a fine powder. If you don’t have a spice grinder you can use a mortar and pestle, juts add a splash of water and work it until you have thin paste.

 

Add the pitted dated, coconut oil, raw cacao powder and the earl grey powder into processor and let it blitz for a couple of minutes. You might need to scrape the sides of the food processor from time to time. The truffle dough is ready when it turns into a sticky ball.

 

Remove the mixture from the food processor and with your hands roll it into small balls.

 

Dust the truffles by rolling them into some more raw cacao powder. Place them in the fridge to set for about 1 hour.  Enjoy!

 

Store the truffles in an airtight container in the fridge for a couple of weeks.

 

 

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Triple Chocolate Rice Crispies Easter Brownies

These brownies are just a chocolate dream!  They are the perfect treat to serve to family and friends during the Easter Celebrations. They are super rich, decadent and indulgent and yet only made by wholesome ingredients and completely refined sugar free.

All the three layers are packed with gorgeous chocolate and rich nut butter, while the rice puffs add a nice crunchy texture. The colourful Easter eggs and shapes are such and pretty addition, making them even more appealing and fun to eat.

Ingredients:

For the base:

¾  cup coconut flour

½ cup of ground almond

3 tablespoons of raw cacao powder

2 tablespoons of Udo’s Choice Oil

3 tablespoons of almond butter

For the rice crispies layer:

2 cups of puffed rice

½ cup of almond butter

3 tablespoons of agave nectar

40 gr of good quality dark chocolate

For the chocolate fudge layer:

1 cup of almond butter

1 tablespoon of coconut oil

3 tablespoon of raw cacao powder

2 tablespoons of agave nectar

A splash of vanilla extract

For the white chocolate Easter Eggs:

1 cup of raw cashews

100g of melted cacao butter

1 cup of raspberries

4 tablespoons of agave nectar

Juice of 1/2 lemon

1 teaspoon of turmeric

1/2 a teaspoon of vanilla powder

1 teaspoon of Udo’s Choice Green powder

Start by making the chocolate eggs:

 

Add 1 cup of cashews to a food processor and blend for 10 minutes until cashew butter kind of consistency start to form. Add the melted cacao butter, vanilla powder, maple syrup to the cashew butter mixture and blend for few minutes until you have a creamy and smooth consistency.

Remove ¾ of the mixture from the processor and divide it equally in two separate bowls. Blend the mixture left in the food processor with the raspberries for 2 minutes. Spoon the pink mixture into your egg case ( I used a silicon one) and place it in the freezer.

Wash the food processor, then blend the second bowl of the cashew/cacao mix with the juice of half a lemon and 1 tsp turmeric until all combined. Spoon again into the egg case and place it back in the freezer.

Repeat the same process for the last part of the cashew/cacao mixture and just add 1 teaspoon of the Udo’s Choice green powder. Freeze the eggs for about 1 hour.

 

To make the brownies:

 

For the base in a bowl mix together the coconut flour, ground almond and raw cacao powder. Add the almond butter, Udo’s choice oil and agave nectar. Mix everything together until you have a solid sticky dough.

Line a brownies tin with some parchment paper.  With your hands press down and spread the mixture onto the base of the tin until is all covered. Place the tin in the freezer.

 

For the middle layer:

 

In a small pan on a low heat add the almond butter, agave nectar and dark chocolate. Keep stirring the mixture until everything is incorporated and the chocolate is completely melted. Remove the pan from the heat and add the puffed rice. Mix everything together until all the puffs are coated in the chocolate mixture.

 

Remove the tin from the freezer. Using a spatula spread the rice puffs mixture on top of the base. Place it back in the freezer.

 

For the chocolate fudge layer place the almond butter into a small pan on a low heat. Add the coconut oil, raw cacao powder vanilla and agave nectar. Mix everything together until you have no lumps.

 

Spread the chocolate fudge on top of the rice puffs layer and place the tin back in the freezer to set for at least 1 hour.

 

Remove the brownies from the freezer at least 20 minutes before serving. Slice them into square and top each of them with one chocolate eggs.

 

 

 

 

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Vanilla & Chocolate Sandwich Cookies

These cookies are just so simple and delicious you will want to make them over and over again. I love the contrast between the sweet flavour of the One Earth Vanilla Zilla with the richness of the raw cacao and almond butter. Although they are utterly amazing as they are, if you want to take things to the next level you got to have them with a glass of creamy coconut or almond milk.

For this recipe I have used coconut flour as I love the subtle sweet texture but feel free to substitute it with ground almond. The same goes for the almond butter, any nut butter of your choice will still work perfectly.

Ingredients:

1 cup of coconut flour (you can sub it for ground almond)

½ cup of oat flour

¼ cup of almond butter

¼ cup of melted coconut oil

½ cup of coconut sugar

2 tablespoons of One Earth Vanilla Zilla (if you can’t find it you can use 2 teaspoon of vanilla powder)

1 teaspoon of baking powder

2 tablespoons of almond milk

For the chocolate filling:

½ cup of runny almond butter (peanut butter will work as well)

3 tablespoons of agave nectar

3 tablespoons of raw cacao

A splash of vanilla extract

Start by preheating the oven at 180 degrees.

To make the oat flour simply place some oats into a blender and blend until they reach a flour consistency.

In a bowl mix the oat flour, coconut flour, Vanilla Zilla and baking powder. In a separate bowl whisk together the coconut oil, almond milk, coconut sugar and almond butter. Stir well until you have a lump free mixture.

Pour the wet mixture into the bowl with the flour and mix everything together first with a spoon and then when the mixture become a dough use your hands. At this point you should have a quite firm cookie dough ball.

Cover you’re your surface with some parchment paper. With a rolling pin stretch out the dough onto the surface and cut out the cookies with a cookie cutter of your choice.

 

Repeat the process until you have used all the cookies dough. You should have about 12-15 cookies.

Place the cookies on a baking tray lined with parchment paper. Bake the oven for 15-20 minutes or until the edges start to go golden brown. Don’t overbake them as they will go too dry.

 

While the cookies are baking make the filling:  in a bowl simply mix the almond butter, agave nectar, raw cacao powder and the splash of vanilla extract. Whisk everything well together until you have a creamy mixture.

 

Remove the cookies from the oven and let them cool down completely (very important otherwise the filling will melt) Once cold spread about 1 heaped teaspoon of the filling onto one cookie and cover it with another to make a sandwich.

 

Enjoy the cookies straight away! Or store them into an airtight container for few days.

 

 

 

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Key Lime Pie Smoothie Bowl

This smoothie is packed with so much green goodness and yet it feels so creamy and indulgent you will think you are having a dessert for breakfast. The avocado, chia seeds and coconut yogurt transform it into a mousse kind of consistency which topped with fresh berries and granola makes it into one of the yummiest breakfast! I love adding Love Raw Simple Greens blend to extra green goodness, antioxidants and minerals.

 

Ingredients:

 

1 ½ frozen banana

 

½ avocado

 

A handful of kale or spinach leaves

 

2 tablespoons of coconut yogurt

 

2 tablespoons of chia seeds (optional but it will make the smoothie thicker and creamier)

 

2 tablespoons of lime juice

 

½ cup of coconut milk for blending

 

2 tablespoons of Love Raw Simple Greens

 

My favourite toppings:

 

Fresh berries

 

Granola

 

Coconut chips

 

 

Simply place all the ingredients into a blender apart from the coconut milk. Add gradually the coconut milk until you reach the desired consistency. You might not need to us it all.

 

Pour the smoothie into a bowl and top with the topping of your choice.

 

 

 

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Spiced Sweet Potato Wedges With Chunky Quacamole

Sweet potatoes are by far one of my favourite food! Combine them with creamy quacamole and I am in heaven! I love how Love Raw Immunity blend adds so much flavours with plenty of incredible goodness too! I love how spicy and subtly sweet is which makes it an exceptional seasoning for the perfect sweet potato fries!

Serves 2:

Ingredients:

2 sweet potatoes

1 ripe avocado

The juice of 1 lime

tablespoon of melted coconut oil

1 tablespoon of Love Raw Immunity Blend

1 teaspoon of smoked paprika

1 teaspoon of chili flakes

A handful of chopped fresh parsley or coriander

Salt and pepper to taste

 

Start by preheating the oven at 180 degrees Celsius.

Wash the sweet potatoes and slice them into large wedges. Place the wedges into a bowl. Pour over the coconut oil, Love Raw Immunity blend, smoked paprika, chilli flakes, salt and pepper. With your hands rub all the spices and oil onto the sweet potatoes until they are all nicely coated.

Place all the wedges into a baking tray and cook in the oven for around 30-35 minutes until the sweet potatoes are soft.

While the wedges are baking make the quacamole: simply mash the avocado with a fork and add the lime juice, chopped parsley, salt and pepper. Mix everything together.

Once the sweet potatoes are cooked served them with the chunky quacamole.

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Vanilla Chia Pudding with Plum Compote

Chia puddings will always be one of my favourite breakfast on the go. You can make a big batch on Sunday, divide it into individual jars and your breakfasts for the week is sorted!

This Chia pudding apart from being utterly delicious, is also super filling thanks to the main ingredients, chia seeds, which are packed with plant protein, healthy fats and fibre.

The Flavorking plum compote is just the perfect topping, is naturally incredibly sweet so you don’t need to add any sweetener. I like adding some orange juice and star anise as I love how these warm and fruity flavours work so well with the sweetness of the plums.

Apart from being a great breakfast this is also a great option for a light and low in sugar dessert or for mid afternoon snack.

 

Serves 1

 

Ingredients:

 

1/3 cup of chia seeds

 

1 cup of almond milk (any other plant milk will work too)

 

2 tablespoon of coconut or almond yogurt (this is not essential but it will help to make the pudding creamier and thicker)

 

1 teaspoon of vanilla extract or powder

 

For the plum compote:

 

4 Flavorking plums

 

The juice of 1 orange

 

1 star anise

 

To make the chia pudding:

Ideally you want to make this in advance so the chia seeds will have the time to absorb all the liquids and it will be thick and creamy. I prefer to make mine the night before.

 

Place the chia seeds in a large bowl and add the coconut yogurt, vanilla extract and almond milk. With a whisk mix everything together until you have a smooth consistency and no lumps.

 

Cover the bowl with some cling film and place it in the fridge for at least a couple of hours or ideally overnight. The chia pudding will be ready when is thick and gloopy.

 

To make the plum compote: simply cut the plums in half (lengthways) remove the stone and chopped them into small pieces. Place the chopped plums in a pan with the orange juice and the star anise. Cook the plums gently on a medium-low heat for about 20 minutes. At this point you should have a chunky jam kind of consistency. Remove the start anise. If you like your compote to be super smooth you can use and hand blender to blitz it into a puree.

 

To serve simply place the chia pudding into a bowl or jar and layer with the plum compote.

 

Store the chia pudding and compote in an air tight container for up to 4 days.

 

 

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