Vegan Caesar Salad
As featured on Food Matters
- 2 heads Romaine Lettuce
- 1 ripe Avocado
- 3 cloves Garlic
- ¼ cup Water
- 2 tbsps Nutritional Yeast
- 1 tbsp Apple Cider Vinegar
- 1 pinch Sea Salt
- To taste Freshly Ground Black Pepper
- ½ Lemon
- Gather your ingredients. Pit the Ripe Avocado (1) and add it to the Garlic (3 cloves) to the food processor
- Juice the Lemon (½) into the food processor.
- Add the Apple Cider Vinegar (1 tbsp).
- Sprinkle in the Nutritional Yeast (2 tbsps), along with the Sea Salt (1 pinch) and Freshly Ground Black Pepper (to taste).
- Pour in the water (¼ cup).
- Cover and pulse until the dressing smooth.
- Wash and drain the Romaine Lettuce (2 heads). Chop it into 1-inch pieces, and add it to a large salad bowl.
- Add the dressing to the lettuce and toss to coat.
- Sprinkle additional Nutritional Yeast over the salad. Serve and enjoy!
Download the PDF version of the recipe HERE.
Creamy Tiramisu Smoothie, courtesy of Paleo in Heels, and Shooters & Hill
- Two cups chilled organic strong black coffee*
- One cup unsweetened almond milk
- Two small frozen sliced bananas
- One tbsp cacao powder
- One scoop vanilla protein powder (I like to use Carnipro Paleo protein)
- Two scoops Amazing Greens chocolate infusion (Replace with a large handful of spinach & extra cacao powder if you do not have this to hand)
- One cup of chilled water to make this smoothie go a bit further
- One tbsp ground flaxseed
- Tbsp coconut oil
- One scoop of chia seeds
- Cacao nibs to sprinkle on top
- Large handful of strawberries, fresh/frozen to make a Strawberry Tiramisu. Trust me! 🙂
HOW TO MAKE CHILLED COFFEE…
*I make a big pot of coffee the night before by placing three scoops of ground coffee into a cafetiere, pour over hot water, leave to steep until cool and then plunge. Pour the coffee into a glass bottle and place into the refrigerator overnight for use in smoothies and iced coffee beverages for the next few days.
- Make your coffee as per instructions above.
- Place all ingredients apart from any ingredients you would like to sprinkle on as toppings into a high powered blender and blend until smooth.
- Pour into two glasses and enjoy.
This smoothie keeps well in the refrigerator to drink later on in the day as an afternoon ‘pick me up’ snack.
My Breville Facial
- 1 granny smith apple
- 1 cup blueberries/blackberries
- 1 cucumber
- 4 large carrots
- 1 lemon
- 4 stalks of kale
- 3 stalks of celery
- 1 inch of ginger
Abuelita’s Chimichurri (Featured on SideChef)
SideChef makes learning to cook fun and easy! Download the app for step by step photos and voice prompts from Marianela on how to make authentic Argentinian Chimichurri! Traditionally served on grilled meats, but you can spread this tasty sauce on chicken, fish, eggs, and bread.
- 2 cups chopped parsley
- 3 cloves garlic
- 3 tbsp dried oregano
- 1 tbsp crushed red pepper
- 1 tbsp sea salt
- 1 tbsp sunflower oil
- 1/4 cup boiling water
- 1/4 cup red wine vinegar
- 1 tbsp freshly ground black pepper
- 1 mason jar
- Add chopped parsley and minced garlic and spices to Mason Jar
- Add in the oregano, red pepper, sea salt, and black pepper
- Pour in 1/4 cup of boiling water to allow spices to hydrate
- Add in 1/4 cup of red wine vinegar
- Stir the chimichurri, cover and refrigerate for 24 hours
Lucuma Matata Smoothie!
An antimicrobial, anti-inflammatory, anti-aging, immune boosting craving curber (sure, thats a word).
Say hello to the soulful sweetener.
- 1 Tbsp lucuma
- 1 frozen banana
- 1 medjool date
- 1 tsp cinnamon
- 1 Tbsp of organic chia seeds
- 1 tsp vanilla
- 1/2 cup of coconut or almond milk (or water)
- 1/2 cup of ice
Sprinkle with extra cinnamon and Namaste.
The Fuddhist’s Apple-Pear-Almond Butter Breaky
Guilt-free dessert for breakfast! A baked and fruity breaky, coated w crispy rolled oats and almond butter. YUM. Fuddhist tip: make it the night before; your morning and tummy will thank you 😉
- 1/2 cup of rolled oats
- 1 organic gala apple
- 2 organic pears
- 1 tbsp of water
- 2 tsp brown/cane sugar
- 1 tsp of ground cinnamon
- 1/2 tsp of ground ginger
- 1/2 cup of almond or cashew butter
- 3 tbsp of coconut flour
- 1 tbsp of quality maple syrup
- a dollop of Fage yogurt
- Preheat oven to 375 degrees and spread the oats on a pan (no foil necessary). Toast them for 8-10 minutes, stirring halfway.
- Combine the apples, pears, water, cane sugar, cinnamon, and ginger in a 4-quart saucepan. Cook on medium heat for 15 minutes, stirring occasionally.
- Foil the baking pan, and create six different scoopfuls of the mixture on the pan. Get creative!
- In a bowl combine the oats, almond butter, maple syrup, and coconut flour. Rub the mixture with your fingers and sprinkle it over the fruit mixture.
- Bake for 20 minutes or until browned. Serve each scoopful with a dollop of Fage yogurt.
Dress it up with any other fruits you love!