Spicy baked cauliflower

Chickpea batter

2 cups chickpeas (for 1 small cauliflower)

¾ cup water

1 tsp cumin 1 tsp paprika ½ tsp cayenne pepper ¼ tsp chili ½ tsp black pepper

Pinch of salt


Blend all of the chickpea batter ingredients until smooth. You may need to add more water as needed.

Chop one small cauliflower.

Dip all of the cauliflower florets into the chick pea batter and coat. Leave for about 30 minutes.

Bake for 30 mins until golden. Toss halfway through.



Coconut yogurt

1) Top recipe – coconut meat


Meat of 3 large coconut (large)

2-3 tbsp kfir or content of 2 capsules probiótics


Blend all ingredients until smooth.

Store in an air-tight mason jar – allow to culture for approx. 24 hours in a warm place.

Store in fridge once turned “sour”.

2) Other option

1 can creamy coconut milk

1 tbsp Tapioca starch / 1 tsp Agar agar

1 tsp Vanilla

2 probiotic capsules

1 tbsp maple syrup


Empty the coconut milk into a pan and mix until combined.

Add either tapioca or agar/

Bring the pan to a simmer for 5-8 mins until its thick from the starch or the agar agar has dissolved.

Leave to completely cool.

Empty the contents of the capsules.

Pour into your jars and leave somewhere warm for 12-24 hour to get cultured.

Place in the fridge to set for a couple of hours when yoghurt has fermented enough.


Curried brussel sprouts


2 tsp coconut oil

1/2 tsp cumin seeds

4 cups brussels sprouts

1 cup coconut milk

1/2 cup chopped onion

2 cloves of garlic

1/4 cup raisins

1/2 tsp turmeric; garam masala; cayenne; salt divided

1 tomato 

1/2 cup or more water


Heat 1 tsp oil in a large skillet over medium high heat. When hot, add cumin seeds and mix for a few seconds. Add the Brussels sprouts and cook for 4-5 minutes or until brown on some sides. Stir, Then cover and steam for a minute. Remove from skillet.

Add 1 tsp oil and heat over medium heat. Add onion, garlic and salt.

Add the spices, tomatoes, coconut milk and 1/4 cup water and cook until tender. Mash any large tomato pieces.

Add the brussels, raisins and 1/4 cup more water. Mix well, cover and cook to steam for 4 to 5 mins.


Creamiest chia pudding

Creamiest chocolate chia pudding

Pudding ingredients

½ cup chia seeds

¾ cup regular unsweetened coconut milk (from carton container)

¼ cup canned coconut milk – this will make it extra creamy

1 tbsp cocoa powder

1 tbsp protein powder of choice

1 tsp vanilla

Pinch of cinnamon

¼ cup thinly chopped ripe mango


1 tbsp almond butter

¼ cup mixed fresh fruit

1 tbsp cocoa nibs

1 tbsp toasted coconut chips


Simply combine alll chia pudding ingredients in a large bowl.

Then split into 2 smaller bowls.

Leave for at least 15 minutes to set.

Add toppings.


Blueberry jam bars

Blueberry jam crumble bars


2 cups oat flour (grind rolled oats). 

1 cup ground almonds

1 tsp vanilla

1 tsp cinnamon

4 tbsp maple syrup

½ melted coconut oil 

Blueberry jam

2 cups fresh blueberries

2 tbsp chia seeds

2 tbsp maple syrup

2 tbsp lemon juice

Pinch of salt


Start by making the chia jam filling: 

·       Add the blueberries to a small saucepan along with the maple syrup, lemon juice and salt.

·       Cook over a low/medium heat while mashing the blueberries.

·       Once the blueberries are mashed, take off the heat and fold in the chia seeds.

·       Leave to cool completely to set.

To make the crust:

·       In a large bowl, mix together the oat flour, ground almonds, cinnamon

·       Pour in the maple syrup and coconut oil and mix to combine.

·       Press 2/3 of the mixture into a pan lined with parchment paper.

·       Chill the crust in the fridge for 15-30 minutes.

·       Spread the set blueberry jam on the 2/3 crust which you kept in the fridge.

·       Crumble the 1/3 remaining crust on top.

·       Bake for 15 to 20 minutes in your preheated oven until lightly golden.  


Tahini oatmeal bake


2 batches flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water)

2 cups rolled oats

1 tbsp coconut sugar

2 tbsp maple syrup

1 tbsp coconut butter

1 tbsp cocoa powder

1 tbsp tahini (and more to drizzle)

1¾  cup non-dairy milk

2 tbsp coconut oil (melted)

1/4 tsp sea salt

Pinch of cinnamon


Preheat oven and grease a baking dish with coconut oil.

Prepare flax eggs in a medium-size mixing bowl.

Add maple syrup and non-dairy milk to the flax eggs and whisk thoroughly to combine. While whisking, pour in the coconut oil and tahini and whisk thoroughly to combine. 

Then add the oats, cocoa and seasoning.

Pour oatmeal into prepared dish and bake for 30 minutes, or until firm in the middle.

Drizzle with tahini and cocoa nibs



Gourmet frittatas

Chickpea Flour Mini Veggie Frittatas


1 cup chopped veggies – I used leftover broccoli

2 tbsp extra virgin olive oil, plus additional oil for brushing muffin tins

2 cups chickpea flour

2.5 cups water

¼ cup nutritional yeast

1 tsp baking powder

1 tsp sea salt

½ tsp black pepper

½ tsp paprika

Slice of vegan cheese of choice (I used homemade feta)


Preheat oven.

Combine chickpea flour, nutritional yeast, baking powder, salt, and pepper in a bowl with 2.5 cups water.

Brush your muffin tin with olive oil.

Fill to ¾ with chickpea flour mixture then add 1 tbsp vegan cheese + 1 tbsp chopped veggies to each muffin.

Bake for 30 minutes, until a toothpick inserted in center comes out clean.

Remove from oven and allow to cool for 10 minutes (this allows the batter to set) before removing from tin and cooling on a rack.



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