✨Pink Pasta✨


✨Ingredients
1 package of pasta
2 beets
1 bulb garlic
1 package vegan feta (230 g)
1/4 cup olive oil
1/4 cup pasta water
juice from 1/2 lemon
salt & pepper to taste😋

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No Bake Carrot Cake 😍🥕

recipe below ❤️
- 150g grated carrot
- 350-300g pitted medjool dates
- 300g walnuts / almonds / pecans
- 3 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp ground ginger
- 1 tsp vanilla extract
- 1 pinch salt
- 3 tbsp dairy free milk
- 90g oats, ground to a flour in a blender

Frosting:
- 160g cashews, soaked overnight or in boiled water for 20 minutes
- 200g coconut milk (the thick, creamy part at the top) or you can use pure, thick coconut yoghurt
- 3 tbsp maple syrup
- Juice of half a lemon
- 1 tsp vanilla extract
- Splash dairy free milk

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Cucumber avocado crispy rice✨

For the Crispy Rice:▪️Parchment Paper▪️3 Tbsp Avocado Oil▪️2 Cups Cooked Jasmine Rice▪️Kosher Salt▪️

For the Dressing:▪️2 Tbsp Soy Sauce▪️1 Tbsp Sesame Oil▪️3 Tbsp White Vinegar▪️1/4 tsp Sugar▪️

For the Salad:▪️3 Medium Persian Cucumbers, diced (~1+1/2 Cups)▪️1 Medium Avocado, diced▪️1/3 Cup Shelled Edamame▪️1/4 tsp Sesame Seeds▪️

1️⃣Preheat the oven to 450F convection
2️⃣Line a small baking sheet with parchment paper and add the avocado oil and rice; toss the rice in the oil and spread into one layer then sprinkle with salt
3️⃣Convection bake for 10 mins, stir, then bake another 5-8 mins until the edges of the rice are golden brown and crisp
4️⃣Whisk together the ingredients for the dressing and add the ingredients for the salad to a bowl; pour on the dressing on the salad and toss
5️⃣Transfer the salad onto plates and top with the crispy rice and a sprinkle of sesame seeds - enjoy!

⏲️15 minute prep time + 15 minute cook time

Recipe serves 2 people

3 ingredient flourless brownie 😍

SAVE the recipe👇

INGREDIENTS
- 3 ripe banana
- 120 g (1/2 cup) creamy peanut butter
- 50 g (1/2 cup) cocoa powder
DIRECTIONS
- Preheat oven to 180°C (350°F) and fold a brownie pan with parchment paper.
- Mash 3 ripe bananas then add peanut butter and stir the mixture until smooth.
- Sift in cocoa powder, give it a mix and transfer to the prepared brownie pan.
- Bake in hot oven for 22 to 30 minutes – mine took 27 minutes. Let cool completely at room temperature before slicing.

Nutritional values per serving (recipe gives 9)
143 kcal 5.5 g P 10 g C 8 g F

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Breakfast! This is my strawberry shortcake baked oats topped with a cashew protein whip. It’s vegan, refined sugar-free and oil-free and a great meal prep option to save time in the morning. 🍰

Vanilla and Strawberry Baked Oats:
- 5-6 Large Strawberries (Mashed)
- 4 Medjool Dates (Soaked in hot water for 5 minutes, drained & mashed)
- 2 Cups Oat Flour
- 1 Cup Almond Meal
- 1 Tsp Vanilla Extract
- 1 Tsp Baking Powder
- 3/4 Cup Oat or Soy Milk
- Pinch of Salt

Cashew Protein Whip:
- 1 Cup Vanilla Coconut Yoghurt
- 2 Scoops Vanilla Protein Powder
- 1/2 Cup Cashews
- 2 Tbsp Rice Malt Syrup
- 1 Tsp Vanilla Extract

Other Ingredients:
- 16 Strawberries
- 1 - 2 Tsp Cinnamon

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5-INGREDIENT CHOCOLATE COVERED PEANUT BUTTER MOUSSE ❤️

Ingredients:
1/2 cup creamy peanut butter
1/3 cup coconut sugar
1 cup coconut cream*
Chocolate topping:
3 tbsp dairy-free chocolate chips
1/2 tsp coconut oil
For topping: roasted peanuts, flakey sea salt🍫🥰

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Healthy fluffy chocolate banana bread!🍌🍫🧁

Recipe:
- 3 ripe bananas (browner the better)
- 3 flax eggs
- 1/4 cup avocado oil
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract
- 1 1/3 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- optional — 1/4 cup chocolate chips
- optional— 1/4 cup chopped walnuts

Directions:
1. Start by mashing your bananas with a fork in a medium bowl. Add the rest of the wet ingredients and mix.
2. Add in the rest of the ingredients except for the chocolate chips and walnut — if using. Mix and then add in your chocolate chips and walnuts and mix again.
3. Pour into a parchment lined or greased loaf pan and bake at 350° f for 35-45 min. Stick a knife or toothpick in the center to check if it’s done — it should come out dry when done!

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MANGO LIME SORBET 🥭🍧🌴

Ingredients:
- 1 lb bag of diced frozen mango—or about 3 cups
- 1/4 cup lime juice— about 2 limes
- 1-2 tsp vegan honey

Directions:
- add frozen mango to a food processor along with fresh squeezed juice from limes, honey, and blend
- be patient while blending, making sure to scrape the sides as you go, it can take a couple minutes to get the right consistency
- for a softer sorbet enjoy here or freeze in a container for at least an hour or two for a more sorbet texture
- best enjoyed once it’s made however you can store in the freezer and let thaw before enjoying again

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Crunchy Snack ! 🥒 🥑
4 ingredientes

Pepino ( Cucumber) 🥒
Vegan cheese (Cream Cheese)
Aguacate (Avocado) 🥑

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