MISO GLAZED MELTING SWEET POTATO ON A BED OR GARLIC YOGHURT 🍠❤️
This dish was an absolute banger… the sweetness of the potato compliments to umami saltiness of the miso and then the garlicky kick with the cooling yoghurt! Just perfect!
Ingredients
1 large sweet potato
1 tbsp miso paste
1 tbsp maple syrup
1/2 cup water
1 tbsp vegan butter
Vegan yoghurt
1 clove garlic
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This dish was an absolute banger… the sweetness of the potato compliments to umami saltiness of the miso and then the garlicky kick with the cooling yoghurt! Just perfect!
Ingredients
1 large sweet potato
1 tbsp miso paste
1 tbsp maple syrup
1/2 cup water
1 tbsp vegan butter
Vegan yoghurt
1 clove garlic
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Homemade pickles 🥒😍 😍 😋
Ingredients
For 1 kg jar;
Cucumber
Pepper
Garlic
1 teaspoon sugar
1 tablespoon coarse salt
1 slice of lemon
200 ml vinegar
Hot water until the jar is full
* in a dark place, ready when the color turns yellow 🫶 It takes 5 days
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Ingredients
For 1 kg jar;
Cucumber
Pepper
Garlic
1 teaspoon sugar
1 tablespoon coarse salt
1 slice of lemon
200 ml vinegar
Hot water until the jar is full
* in a dark place, ready when the color turns yellow 🫶 It takes 5 days
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1️⃣ or 2️⃣? Which recipe❤️ ❤️ ❤️
⚡️ Recipe 1: Crispy Rice Salad with Chili Crisp Tahini (FULL recipe below). I’ve been seeing so many stunning crispy rice salads and had to dream up my own version. This one is filled with fresh mango, cabbage and cucumber for crunch, roasted cashews, and a creamy, spicy tahini dressing. (While the rice will lose its crisp after being refrigerated, you can enjoy leftovers for up to 2 days.)
FULL RECIPE
Serves 4
2 heaping cups cooked and cooled long-grain white rice
4 Tbsp. toasted sesame oil, divided
1 Tbsp. + 2 tsp. lower-sodium tamari or soy sauce, divided
1 Tbsp. + 2 tsp. chili crisp/crunch divided
2 heaping cups shredded cabbage or coleslaw mix
1 English cucumber, diced
1 cup shelled edamame
1 ripe mango, julienned
1/2 cup finely chopped green onion
1/3 cup roasted, salted cashews, roughly chopped
2 Tbsp. tahini
2 Tbsp. rice vinegar
1 tsp. sugar
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⚡️ Recipe 1: Crispy Rice Salad with Chili Crisp Tahini (FULL recipe below). I’ve been seeing so many stunning crispy rice salads and had to dream up my own version. This one is filled with fresh mango, cabbage and cucumber for crunch, roasted cashews, and a creamy, spicy tahini dressing. (While the rice will lose its crisp after being refrigerated, you can enjoy leftovers for up to 2 days.)
FULL RECIPE
Serves 4
2 heaping cups cooked and cooled long-grain white rice
4 Tbsp. toasted sesame oil, divided
1 Tbsp. + 2 tsp. lower-sodium tamari or soy sauce, divided
1 Tbsp. + 2 tsp. chili crisp/crunch divided
2 heaping cups shredded cabbage or coleslaw mix
1 English cucumber, diced
1 cup shelled edamame
1 ripe mango, julienned
1/2 cup finely chopped green onion
1/3 cup roasted, salted cashews, roughly chopped
2 Tbsp. tahini
2 Tbsp. rice vinegar
1 tsp. sugar
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Magic shell strawberry chia pudding 🍫🍓
3 -4 strawberries
3/4 cup milk of choice
1 tsp maple syrup
1/4 tsp vanilla
2 1/2 tbsp chia seeds
2 tbsp chocolate chips
1/4 tsp coconut oil
add strawberries, milk, vanilla & maple syrup to a blender + blend until fully combined. add strawberry milk to a jar with chia seeds. Mix until fully combined. Refrigerate chia pudding for at least 1 hour or overnight.
Once chia pudding is set, melt together chocolate chips and coconut oil. Pour chocolate mixture in an even layer over the top of the chia pudding. Refrigerate until chocolate is set🫶
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3 -4 strawberries
3/4 cup milk of choice
1 tsp maple syrup
1/4 tsp vanilla
2 1/2 tbsp chia seeds
2 tbsp chocolate chips
1/4 tsp coconut oil
add strawberries, milk, vanilla & maple syrup to a blender + blend until fully combined. add strawberry milk to a jar with chia seeds. Mix until fully combined. Refrigerate chia pudding for at least 1 hour or overnight.
Once chia pudding is set, melt together chocolate chips and coconut oil. Pour chocolate mixture in an even layer over the top of the chia pudding. Refrigerate until chocolate is set
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VIRAL HOT CHOCOLATE MOCHI BITES❤️ ❤️ ❤️
Ingredients:💌
🌸 Cocoa powder- 5g
🌸 Sugar- 30g
🌸 Corn starch- 10g
🌸 Milk- 85g
🌸 Glutinous Rice Flour- 45g
🌸 Butter- 10g
1. In a pan, Add cocoa powder, Sugar, Corn Flour and 35g Milk; Mix until combined.
2. Add 50g Milk and Mix until combined.
3. Add Glutinous Rice Flour and Mix until combined.
4. Add Butter.
5. Mix and cook on low heat until soft dough is formed.
6. Use hand gloves and Knead until stretchy.
7. Divide into bite size pieces and coat with corn flour to prevent sticking.
8. Dip in nutella and crushed biscoff cookies.
9. Enjoy!✨
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Ingredients:💌
1. In a pan, Add cocoa powder, Sugar, Corn Flour and 35g Milk; Mix until combined.
2. Add 50g Milk and Mix until combined.
3. Add Glutinous Rice Flour and Mix until combined.
4. Add Butter.
5. Mix and cook on low heat until soft dough is formed.
6. Use hand gloves and Knead until stretchy.
7. Divide into bite size pieces and coat with corn flour to prevent sticking.
8. Dip in nutella and crushed biscoff cookies.
9. Enjoy!
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WARM ROASTED CABBAGE SALAD😍
Ingredients
1 green cabbage, cut to thin slices
1 teaspoon of salt
1 teaspoon of garlic powder
1/4 teaspoon of ground black pepper
5 tablespoons of olive oil
Cashew-Tahini dressing ingredients-
3 garlic cloves
1 jalapeño without the seeds
Handful of parsley leaves
1/2 cup of raw cashews
1 teaspoon of salt
2 tablespoons of olive oil
1/4 cup of tahini
Juice from 1/2 lemon
1/2 cup of cold water
Put all the ingredients in a small food processor and process to a smooth dressing.
Garnish- 1/4 teaspoon of sumac
Method-
1. Preheat the oven to 420F / 220C
2. On a baking pan with parchment paper put the sliced cabbage.
3. Add the seasoning and mix it well with your hands.
4. Spread the cabbage evenly on the baking sheet.
5. Bake it in the oven on 420F for 25 minutes.
6. Transfer to convection broil on 450F for 7-8 minutes until the cabbage is golden and crisp.
7. Put the roasted cabbage in a nice bowl.
8. Pour the dressing on top and garnish with sumac.
Enjoy!🤍
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Ingredients
1 green cabbage, cut to thin slices
1 teaspoon of salt
1 teaspoon of garlic powder
1/4 teaspoon of ground black pepper
5 tablespoons of olive oil
Cashew-Tahini dressing ingredients-
3 garlic cloves
1 jalapeño without the seeds
Handful of parsley leaves
1/2 cup of raw cashews
1 teaspoon of salt
2 tablespoons of olive oil
1/4 cup of tahini
Juice from 1/2 lemon
1/2 cup of cold water
Put all the ingredients in a small food processor and process to a smooth dressing.
Garnish- 1/4 teaspoon of sumac
Method-
1. Preheat the oven to 420F / 220C
2. On a baking pan with parchment paper put the sliced cabbage.
3. Add the seasoning and mix it well with your hands.
4. Spread the cabbage evenly on the baking sheet.
5. Bake it in the oven on 420F for 25 minutes.
6. Transfer to convection broil on 450F for 7-8 minutes until the cabbage is golden and crisp.
7. Put the roasted cabbage in a nice bowl.
8. Pour the dressing on top and garnish with sumac.
Enjoy!
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Reasons to love this recipe:
no sugar added 🤩
naturally sweetened
easy to make
gluten-free
nut free
vegan
Ingredients for 2/3 servings:
▪️100g oats
▪️2 medium apple
▪️1 tbsp flaxseed
▪️1 tbsp chia seeds
▪️30ml coconut oil
▪️spices: 1 tsp cinnamon , 1/4 tsp ginger powder, pinch salt
Instructions:
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date caramel 🍯 🍎 🍭
ingredients:
- 7-10 medjool dates (depending on sz)
- 1/4 cup coconut milk or cream
- vanilla
- sea salt
- optional: 1 tbsp sprouted almond butter
recipe:
1. pit dates and soak in hot water for at least 10 mins or until softened
2. add to a food processor or blender with the rest of the ingredients and pulse until smooth
3. enjoy🫶
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ingredients:
- 7-10 medjool dates (depending on sz)
- 1/4 cup coconut milk or cream
- vanilla
- sea salt
- optional: 1 tbsp sprouted almond butter
recipe:
1. pit dates and soak in hot water for at least 10 mins or until softened
2. add to a food processor or blender with the rest of the ingredients and pulse until smooth
3. enjoy
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Smashed potato chicken Caesar salad 😍
Macros
447 calories
40gP / 9gF / 50gC
Serves: 1
Shopping list✍️
- 135g Chicken Breast
- 2 tsp paprika
- Pinch garlic granules
- 1/2 tsp Mixed Herb
- 7 baby potatoes
- Salt & pepper
- Heaped tsp Roast Potato Seasoning
- Romaine Lettuce
- 4x tbsp Light Caesar Dressing
- 1 tbsp Sour Cream & Chive Dip
- Chives, finely diced
Method
Boil the new potatoes until tender, smash with the bottom of a glass, spray with oil and season with salt, pepper, roast seasoning and 1 tsp paprika. Air fry on 200C for 14 mins, flipping half way. For the last 4 mins cook on 220C.
Tenderise the chicken breast then season with salt, pepper, 1 tsp paprika, mixed herbs and garlic granules and fry in a pan with oil spray until cooked then slice. Mix everything together and enjoy!
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Macros
447 calories
40gP / 9gF / 50gC
Serves: 1
Shopping list
- 135g Chicken Breast
- 2 tsp paprika
- Pinch garlic granules
- 1/2 tsp Mixed Herb
- 7 baby potatoes
- Salt & pepper
- Heaped tsp Roast Potato Seasoning
- Romaine Lettuce
- 4x tbsp Light Caesar Dressing
- 1 tbsp Sour Cream & Chive Dip
- Chives, finely diced
Method
Boil the new potatoes until tender, smash with the bottom of a glass, spray with oil and season with salt, pepper, roast seasoning and 1 tsp paprika. Air fry on 200C for 14 mins, flipping half way. For the last 4 mins cook on 220C.
Tenderise the chicken breast then season with salt, pepper, 1 tsp paprika, mixed herbs and garlic granules and fry in a pan with oil spray until cooked then slice. Mix everything together and enjoy!
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Say "YUM"
It takes 5 minutes to make and tastes delicious!🤤
All you need is:
Romaine Lettuce
Mortadella
Salami
Pepperoni
Provolone cheese
Banana pepper
Red onion
Pepperoncinis
Olive oil
Red wine vinegar
Salt & pepper
That’s it! And trust me you won’t even miss the bread!🥖
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It takes 5 minutes to make and tastes delicious!
All you need is:
Romaine Lettuce
Mortadella
Salami
Pepperoni
Provolone cheese
Banana pepper
Red onion
Pepperoncinis
Olive oil
Red wine vinegar
Salt & pepper
That’s it! And trust me you won’t even miss the bread!
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