Recipes
Coconut Almond Martini
INGREDIENTS: 1 ounce vodka1 ounce amaretto1 ounce white crème de cacao1 ounce coconut creamShaved coconut, for garnish (optional) INSTRUCTIONS: Using a cocktail shaker, fill halfway with ice. Add the vodka, amaretto, creme de cacao, cream of coconut, and coconut cream. Cover the cocktail shaker and shake well. Strain the drink into a cocktail glass, and garnish it with coconut, if desired.
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Tangerine French Toast
INGREDIENTS: 1 tsp Veg powder 1/8 Cup water 1/8 Cup almond milk 1/4 Cup tangerine, juiced Few drops vanilla 2-3 pieces bread Vegan butter Maple syrup 3-4 Tangerine slices INSTRUCTIONS: Mix together the veg powder, water, and almond milk together in a blender. Pour this into a shallow dish. Stir in the tangerine juice and a few drops of vanilla. Heat a skillet over medium-high heat and melt some vegan butter. Dip both sides into the tangerine mixture. Fry the bread in the heated skillet, adding more vegan butter as needed. Flip to cook both sides until golden brown. Drizzle with maple syrup and tangerine segments. Garnish with tangerine slices and mint. Serve and enjoy!
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Coconut Shaving and Passion Fruit Acai Bowl
INGREDIENTS: SMOOTHIE: 1 cup frozen blackberries 1/2 cup of frozen blueberries 4 tablespoons of Acai Powder 1 cup almond milk 1 tablespoon honey TOPPINGS 1/2 cup passion fruit 1/4 coconut shaving 1/2 cup granola 1/2 strawberries INSTRUCTIONS: In a blender, pulse your acai smoothie, frozen fruit and almond milk until it has a smooth consistency. In a large bowl, place the blended acai smoothie. Add your favorite fresh fruits like coconut shaving, passionfruit, berries and granola. Serve and enjoy!
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Pumpkin Avocado Salad
INGREDIENTS: 1/4 pumpkin, jap or kent 1/2 avocado, diced Spinach leaves Salt and pepper to taste 1 1/2 tablespoon Olive oil 1 tablespoon. extra virgin olive oil 1 tablespoon balsamic vinegar Sesame seeds (optional) INSTRUCTIONS: Preheat oven to 180C / 350F Chop pumpkin into bite size pieces, On a frying pan, drizzle with 1 tbsp. of olive oil and roast the pumpkin. Cook until browned, flipping pieces’ half way through. Mix 1 tbsp. extra virgin olive oil and 1 tbsp. balsamic vinegar in a small jar and shake to combine to make a basic balsamic vinaigrette. Add spinach leaves to the bowl, sprinkle with salt and pepper and mix well with your hands. Add in avocado, and pumpkin on top of spinach. Drizzle with dressing and sesame seeds. Serve and enjoy!
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Apple Brown Betty
INGREDIENTS: 6 cups Apples, peeled, cored and diced3 tbsp Lemon Juice3/4 cup honey1/2 cup Flour1/2 cup Rolled Oats OR Granola 8 tbsp Butter, divided1 tsp Cinnamon INSTRUCTIONS: Preheat the oven to 375°. Spray the pan with non-stick baking oil. Place the diced apple and flatten to fill the pan. Sprinkle lemon juice over apples. In a separate bowl, combine the flour, honey, 1/3 cup butter, cinnamon, and oats or granola. Mix all ingredients until well blended Pour the mixture over the apples in the pan. Cut remaining butter into pieces and dot top of the mixture. Bake at 375° for 40-45 minutes until brown and bubbly. Remove from the oven and allow to cool 10-15 minutes before serving. Sprinkle with sliced toasted almonds. Serve and enjoy!
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Purple Sweet Potato Fries
INGREDIENTS: 1 medium purple sweet potato 1 tablespoon avocado oil 1/2 teaspoon garlic powder 1/2 teaspoon paprika 1/4 teaspoon cayenne 1/4 teaspoon salt INSTRUCTIONS: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper, spray with oil and set aside. Scrub and peel the purple sweet potato, cut into 1/4 inch matchsticks and place in a medium bowl. Toss purple sweet potato with olive oil, and add the remaining seasonings. Transfer the seasoned sweet potatoes on a baking sheet in a single layer and bake for 30 minutes or until they are done turning halfway. Serve with dip and enjoy!
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Black Sesame Ice Cream
INGREDIENTS: 14 oz. full fat coconut cream, chilled overnight ¼ cup maple syrup ¼ cup Japanese black sesame paste ⅛ tsp coarse salt ⅛ tsp vanilla powder INSTRUCTIONS: Blend the chilled coconut cream, maple syrup, black sesame paste, salt, and vanilla powder in a high speed blender for about 1 minute or until creamy smooth. In a metal bowl, distribute the batter evenly and smooth the surface. Cover the bowl and store in the freezer. Place the mixture in the freezer for about 2-3hours and wait for the ice cream to become firm. Scoop and top with fresh fruits or nuts. Serve, chill and enjoy.
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Pumpkin Spice Latte
INGREDIENTS: 1/2 cup coconut milk1/8 cup pumpkin puree1 tablespoons maple syrup6 tablespoons vanilla extract1/8 teaspoon pumpkin pie spice, to taste and for garnish1/3 cup strongly brewed hot espresso INSTRUCTIONS: Mix together the milk, pumpkin puree, maple syrup, and vanilla extract in a medium saucepan over medium heat. Heat until steam rises and whisk all ingredients well. Remove from the heat and stir in the pumpkin pie spice and coffee. Whisk rapidly or use a milk frother to achieve a foamy milk. Pour into mugs and top with a sprinkle of pumpkin pie spice. Serve while hot. Sip and enjoy!
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Eggplant Pizza
INGREDIENTS:1 large eggplant1 Tablespoon olive oil1/2-1 cup pizza sauce*2 garlic cloves, minced1/2 yellow onion, sliced1 cup spinachSalt and pepper, to taste3/4 cup shredded tofu cheese¼ cup sliced olivesINSTRUCTIONS: 1. Preheat the oven to 400°F.2. Round slice the eggplant about 2cm thick. Then brush a little olive oil on both sides.3. Line them on a baking sheet with parchment paper then dust in salt and pepper. Place in the oven for 7-10minutes until eggplant is starting to cook down.4. To prepare for the sauce, heat the pan, add ½ tbsp. olive oil, sauté the garlic, onion.5. Add salt and pepper to taste, lastly the pizza sauce.6. Get the eggplant from the oven, cover with pizza sauce then top with olives, and onion then shred with tofu cheese.7. Serve with spinach and enjoy!
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