Ingredients:

• You can choose your vegetables. I’ve taken spinach, red bell peppers, cucumber, carrots and red cabbage for an extra crunch. Other options might include avocado, red onions, herbs, lettuce, kale, flat green beans, etc. Feel free to add some mushrooms, tempeh or tofu for extra protein or chili pepper for extra spiciness.

Ingredients for the peanut sauce:

• 1 cm fresh ginger
• 1 small clove, garlic
• ½ cup crushed peanuts or peanut butter
• 2 tbs soy sauce
• 1 tbs lime juice
• 1 – 2 tsp organic agave syrup or brown sugar
• ½ tsp crushed red pepper flakes
• A bit of almond or coconut milk

Instructions:

• Thinly slice whatever veggies you are using before you start assembling the rolls. Soak the rice paper wrappers in hot water or according to instructions on the package until they are soft but still slightly firm. Put your first wrapper on a cutting board and place a small portion of your vegetable slices very tightly on the bottom lower third of the wrapper. Roll everything tightly. Enjoy the fresh spring rolls with delicious Peanut or Soy Sauce!

Ingredients:

• 2 ripe avocados.
• 1/2 teaspoon Sea salt.
• 1 Tbsp of fresh lime juice (or lemon).
• 2 Tbsp to 1/4 cup of minced red onion or thinly sliced green onion.
• 1-2 serrano chiles, stems and seeds removed, minced.
• 2 tablespoons cilantro or parsley (leaves), finely chopped.
• Several cherry tomatoes.

Ingredients:

• 200 gr Flax seeds
• 200 gr Buckwheats
• 1 mid-sized tomato (peeled)
• 1 Tbsp garlic
• 1/4 onion (diced)
• 1 Tbsp Oregano
• 1 Tbsp Basil
• 1 Tbsp Thyme
• 1 pinch of salt
• 1 Tsp Olive Oil
• 1 pinch of chilli powder
• Instructions:

Instructions:

Step 1:

• Soak buckwheat and flax seeds in water overnight

Step 2:

• Add all other ingredients into a mixer with the soaked mix. Mix until smooth

Step 3:

• Place the mixed dough onto a baking sheet and spread thinly.

Step 4:

• Place into an oven or dehydrator at low temperature for 2-3 hours.

Step 5:

• Cut into pieces and continue drying until golden brown.

Step 6:

• Store the crackers in a refrigerator, after they have cooled down.

Instructions:

• Dates with almonds blended & rolled into small balls. Top with a fresh blackberry or any other berry & enjoy a sweet bite with your afternoon tea.

Ingredients for the crust:

• ½ cup raw pecans
• ½ cup almond flour or almonds
• 5-6 soft pitted dates
• 2 tablespoons coconut oil
• 3 tablespoons water
• ¼ teaspoon sea salt
• Cinnamon (optional)

Ingredients for the cheese layer:

• 1 or 2 cups raw cashews soaked in cold water for an hour or better overnight
• 4 tablespoons melted and cooled coconut oil (use refined coconut oil if you want no coconut flavor)
• Squeezed juice of 1 lemon
• Grated zest of 1 lemon
• 1 ripe banana (optional)
• You can prepare the Blueberry or Lemon Layer on top.
• For the blueberry layer:
• 1 cup fresh or frozen blueberries thawed, if frozen
• 1 tablespoon fresh lemon juice
• 1 tablespoon chia seeds

Ingredients for the Lemon Layer:

• 2 cups cashews
• ⅓ cup coconut butter
• grated zest of 2 lemons
• squeezed juice of one lemon
• 4 tbsp Agave syrup (optional)
• ½ tsp turmeric

Instructions:

• Add the pecans, almonds or almond flour, pitted dates, coconut oil, cinnamon and salt to a food processor or high-powered blender and pulverize until it comes together into a sort of sticky dough, with small pecan bits remaining. Don’t over process, or it’ll turn into nut butter! Press the pecan date dough evenly along the bottom of the prepared pan.
• In the same food processor or high-powered blender (no need to wash between), combine all of the filling ingredients except for the blueberries and blend until the mixture is silky smooth and creamy. Scrape down the sides as necessary. You may need to add a bit more coconut milk or lemon juice to get it to blend smoothly. Once it’s smooth, taste the mixture and adjust the sweetness/tartness levels by adding some maple syrup, vanilla, or lemon juice, if desired.
• Pour the filling into the prepared pan over the pecan crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles. Place in the freezer.
• Rinse out the blender, and add the fresh blueberries, lemon juice and chia seeds to it. Blend until smooth, and then pour over the other layers. Place in the freezer to set for at least 3 hours or until completely firm before slicing and serving. Keep your knife under hot water to warm it up before cutting the cheesecake with the still-hot (dried) knife.
• Serve frozen or let them thaw at room temperature for 10-15 minutes before serving. Store in the freezer for up to 2 weeks.

Ingredients:

• 50 gr of Green Curry Paste
• 1 Tbsp of Soybean Oil
• Mushrooms
• Onions
• Garlic
• Carrots
• 1 cup + 120 ml of Coconut Milk or Vegetable Stock
• 1 Pinch of Salt
• 1 Pinch of Pepper
• Green Onions

Instructions:

• Place Green Curry Paste and Soybean Oil in a pot and quickly stir-fry. Add mushrooms, onions, garlic, carrots and continue cooking. Then add one cup of coconut milk (or vegetable stock). You may add rice noodles or gluten-free noodles, as well as chard or watercress. Add another ½ cup (120ml) of coconut milk or (or vegetable stock). When ready, season with Sea Salt, Pepper and Green onions. Enjoy!

Ingredients:

• 50 gr of Green Curry Paste
• 1 Tbsp of Soybean Oil
• Mushrooms
• Onions
• Garlic
• Carrots
• 1 cup + 120 ml of Coconut Milk or Vegetable Stock
• 1 Pinch of Salt
• 1 Pinch of Pepper
• Green Onions

Instructions:

• Place Green Curry Paste and Soybean Oil in a pot and quickly stir-fry. Add mushrooms, onions, garlic, carrots and continue cooking. Then add one cup of coconut milk (or vegetable stock). You may add rice noodles or gluten-free noodles, as well as chard or watercress. Add another ½ cup (120ml) of coconut milk or (or vegetable stock). When ready, season with Sea Salt, Pepper and Green onions. Enjoy!

Ingredients for the cashew green pea coconut curry:

• 150g unsalted cashew nuts
• 100g frozen green peas
• 1 large onion, finely sliced
• 1 cinnamon stick
• 1 tsp fennel seeds, pounded
• 3 garlic cloves, chopped
• 1 green chili, sliced
• 1 tsp red chili powder
• ½ tsp turmeric powder
• 1 tsp cumin powder
• 2 tsp coriander powder
• 1 tsp garam masala (optional)
• A tin of coconut milk
• Salt to taste
• 2 Tbs vegetable oil

Ingredients for the coconut sambal:

• 2 shallots, chopped
• 2 cloves of garlic, chopped
• 3 large red chilies, seeds removed, chopped
• 1×3 cm ginger, finely chopped
• 3 lime leaves, shredded
• 2 tbsp lime juice
• 1 pinch of Curcuma (optional)
• 2 tbsp vegetable oil
• 1 tsp salt
• 150 g desiccated coconut, or grated coconut

Instructions for the cashew green pea coconut curry:

• Soak the cashew nuts for up to 2 hours to return them back to a refreshed state. Using a skillet or a deep-frying pan heat the oil over a medium temperature and slip in the pounded fennel seeds followed by the cinnamon stick, stir for a minute then add the garlic, green chili and onion and cook until the onion has turned a toffee color at the edges and the garlic is yielding its aroma. Turn the heat down to low, spoon in the cashew nuts and toss around the pan coating them with the onion and aromatics for a couple of minutes. Tip in the chili powder, turmeric, cumin and coriander powder and season with salt and sauté for 2 minutes. Pour in the coconut milk and garam masala and simmer for 10 minutes, stirring regularly and you’ll notice the mix will turn a warm yellow ochre, now add the frozen peas and cook for a further 5 minutes making sure the peas remain bright perky and jewel like

Instructions for the coconut sambal:

• For the sambal, place the shallots, garlic, chilies, ginger, curcuma, lime leaves and lime juice in a food processor. Add the oil and salt and blend until smooth. Transfer the mixture to a saucepan and cook for 6 minutes, over a medium heat, stirring occasionally. Stir in the coconut together with 120ml of cold water and continue cooking until most of the liquid has been absorbed, but the sambal is still quite moist.

Ingredients:

For the Mashed Potato Topping:

4 large potatoes, peeled and diced

1/4 cup plant-based milk (e.g., almond, oat, or soy)

Salt and pepper, to taste

For the Filling:

1 tbsp olive oil

1 onion, diced

2 garlic cloves, minced

2 carrots, diced

1 cup frozen peas

1 cup mushrooms, diced

1 cup lentils (cooked drained and rinsed)

1 cup vegetable broth

2 tbsp tomato paste

1 tsp soy sauce or tamari

1 tsp smoked paprika

1 tsp thyme (optional)

Salt and pepper, to taste

1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)

Instructions:

1. Prepare the Mashed Potatoes:

Boil the potatoes in salted water until fork-tender (about 15-20 minutes).

Drain, then mash with plant-based milk, salt, and pepper. Set aside.

2. Make the Filling:

Heat olive oil in a large skillet over medium heat. Sauté onions and garlic until soft.

Add carrots and mushrooms, cooking until tender (about 5-7 minutes).

Stir in lentils, tomato paste, soy sauce, smoked paprika, thyme, salt, and pepper.

Pour in vegetable broth and simmer for 5 minutes. If the mixture is too thin, add the cornstarch slurry to thicken it.

3. Assemble the Pie:

Preheat your oven to 375°F (190°C).

Spread the filling evenly in a baking dish.

Spoon the mashed potatoes over the filling, smoothing the top with a spatula. Use a fork to create a pattern if you’d like.

4. Bake:

Bake for 20-25 minutes, or until the potatoes are golden and slightly crispy on top.

5. Serve:

Let it cool for a few minutes before serving. Pair it with a fresh green salad for a complete meal!

Fuel your body with this ultimate immune-boosting Coconut Chutney! 🥥💚

Made with grated coconut, green juice, parsley, mint leaves, green chili, ginger, lemon, flax seeds and chia. It's a powerhouse of flavor and nutrition. Perfect as a dip, spread, or even a salad dressing to elevate any meal with freshness & joy.

Play with the ingratiates and proportions.

Instructions:

• Boil Red Lentils in water. When ready, add Coconut Milk and a bit of Curry Powder. Blend in a mixer. Season with Sea Salt and Sweet Paprika Powder.

Ingredients:

• Red Rice boiled and seasoned with a bit of garlic, salt and coconut oil.
• Baked Carrot.
• Baked Beetroot.
• A Slice of Fresh Lime (or Lemon).
• Mixed Salad with Cherry Tomatoes, Minced Red Onion, Corn, finely chopped parsley (leaves), a dash of freshly grated black pepper and Sea Salt.
• Some Raspberries or Blackberries with make it taste complete!

Instructions: