These delicious little treats were inspired by the gorgeous Emma from My Darling Lemon Thyme with her Dark Chocolate Peppermint Ice Cream Bites. I loved the recipe so much but wanted to create a summery version using the juicy peaches that are around at the moment. The creamy peach cashew 'ice cream' pairs so well with lavender and the dark chocolate coating gives a satisfying crunch when you bite into them.
The Jain diet is a non violent diet originating out of Indian, where kindness and compassion flourish. This breakfast meal takes much of this into considering, whilst also making great use of Indian herbs and spices. It is the perfect solution to left over rice you have cooked the night before, as some time spent in the fridge helps produce a rich a creamy porridge!
These bars are my new favourite! Packed with antioxidants, vitamins and minerals these little lovelies contain the goodness of raw cacao, mesquite and cacao butter which, due to its higher melting temperature will keep it from melting all over the place when out of the fridge. Round that off with some wonderful protein from the buckwheat and nuts, and you have a delicious, nourishing treat that is a winner for both kids and adults. - My ...
This gorgeous recipe was shared with us by one of our lovely Instagram followers and we just had to share it! These cookies are made with chickpeas and drizzled with our Caramel Chocolate. Say no more.
Why don’t I set the scene: it’s Sunday morning in bed (dangerously close to midday actually), the rain’s pouring on the roof and the papers are strewn. Enter two hot chocs for doona-clad bed occupiers who consume and remain right where they are. Happy days. - Amy Crawford from The Holistic Ingredient This recipe is from Amy's new ebook 'A Nourishing Morning' - get your copy here!
This warm salad is a celebration of some of the great produce we get in the cooler months. Sweet and tart balsamic roasted pears and colourful carrots, with chewy buckwheat, fresh dill and crunchy walnuts. I use a combination of purple and orange dutch carrots, but any variety and size will work if cut up smaller. Buckwheat cooks to a tender grain that still retains its bite, it is a great alternative to quinoa and rice based salads. Delicious, sweet and nutty; who said you don't win friends with salad?
In the tradition of Mexican chocolate mole, this is a vegetarian chilli not lacking in flavour like some others. Please don't shy away from the use of dark chocolate here - it gives a delicious depth of flavour, imparting an earthy bitterness that you can't quite put your finger on.
I use the chipotle peppers found in tins of adobo sauce for this, but you can substitute a chipotle powder or paste (to taste) if you're unable to find them. Chipotle peppers will give a mild heat and smokey note - they are definitely my favourite of the chilli family. I am a self confessed chilli wuss and this is perfect for my taste, but feel free to add extra cayenne upon seasoning to bring things up a notch.
This rustic free-form tart is just the sort of dessert I want in winter: fragrant baked fruit, sweet but not sickly, with a crisp pastry shell. Gluten free and vegan pastries are notoriously hard to get good results with, often leaving you with cracks and a dry crumbly texture. Fear not! The psyllium husk is the trick here to give this dough some elasticity and hold, as well as the grating of the coconut oil; the result is a crisp and golden pastry that you can easily slice. Fully adaptable to other fruits you have on hand, this is the simplest of pies, and a great place to start for maximum results with minimal effort. I like rhubarb on the tart side, but feel free to sprinkle with extra coconut sugar if you prefer.
It’s a Choc Banana Peanut Butter Chia Pudding!! Calling all Peanut Butter addicts out there!! This recipe is so unbelievably delicious and is a peanut butter lover’s dream come true! It’s just so inviting! Dig in with a big spoon and make sure you get a little bit of each layer as it is chocolately, peanut buttery, smooth, crunchy ... all in one mouthful! Who says you can’t have dessert for breakfast? It’s a MONSTER!! ...
These chocolate treats are incredible simple to make and totally delicious to boot! They are also a great way to sneak superfoods into your diet. Try some Lucuma Powder in the cashew and coconut mix, or even some Maca Powder into your raw chocolate!
This smoothie bowl tastes so sinful that it’s hard to believe it’s actually healthy. With the addition of nutritious power foods like banana and cacao powder and the protein from the peanut butter and almond milk, it will assist in keeping your sweet cravings at bay and help to keep you full for longer. So easy to make and too delicious not to remake, a must try for all peanut butter lovers.
Amaranth is a nutritious seed, full of protein, dietary fibre, essential amino acids, calcium and minerals such as iron, magnesium and manganese. It is a fantastic gluten free breakfast alternative to oat or quinoa porridge with a sweet, nutty and slightly malty taste.
We've been making cashew mylk lately, it's so lovely and creamy plus the slight sweetness means you don't need to add any sweetener to this porridge, if you don't want to. I always have a bag of frozen wild berries in the freezer that I warm up as a breakfast topping as the weather cools down. The addition of lavender buds is not necessary but adds a lovely floral note to the compote.
A yummy and warming way to start the day, enjoy toasted with a dollop of coconut yoghurt for brekky or packed into your lunch box for morning tea. Freezes perfectly.
If your oven has a heating element in it, cover the loaf with foil and uncover in the last 20 minutes of cooking time
This breakfast bowl is like no other. Cauliflower and beetroot for breakfast? Yes, and it's amazing! This really is one of those recipes you just have to trust me and go for it - you won't regret it!
Grated beetroot and cauliflower are cooked down with coconut cream and cardamom to create a warming and comforting breakfast like you've never tasted before. If chocolate is your thing, try adding 1-2 tbsp of cacao powder to transform this brekky into an indulgent chocolatey dessert! All these veggies at your first meal of and you'll be away laughing. Enjoy and let us know what you think.
I'm all about the breakfast salad and am so delighted to see them popping up on lots of Melbourne breakfast menus. Making up a big batch of mason jar salads doesn't just have to be for lunch - you can also be super organised and have breakfast ready to go too. We all want more time in the morning and with a little preparation you will gain a little extra time without sacrificing a super nutritious morning meal.
When I see figs growing in the neighbourhood I do all I can to grab one off the tree. The luscious sweetness is heavenly against the texture of the crunchy seeds and smooth skin. A moment to be savoured! This salad is a revamp of a classic fruit salad but with the addition of quinoa and nuts for extra protein and healthy fats to keep your energy levels up all morning.
As much as I love sweet breakfasts, I really crave savoury breakfasts in the morning. By starting my day like this I find that I have less sugar cravings during the day as my blood sugar is more constant. It's super important to buy organically grown mushrooms as they absorb then concentrate whatever they are grown in (good or bad conditions) - this is what makes organic mushrooms so potent.
The creamy polenta with the deep earthy mushrooms and the zing of chilli is the perfect way to wake you up in the morning and keep you full until lunchtime. This may require a little bit extra time in the morning but it is totally worth waking up for.
I don’t know anyone who doesn’t love a delicious sticky date pudding. There is nothing more satisfying then sticking your spoon into a warm pudding and having it crumble in your mouth. Whilst this isn’t completely like the beautiful date puddings I enjoyed whilst I was in Turkey last year this is the closest and most delicious healthy version I have had since! These are naturally sweetened and of course are vegan and gluten free! This is a perfect and quick dessert to make when guests are coming over and they are definitely best served straight out of the oven!
Middle Eastern cuisine is very close to my heart, and Za'atar spice sits on my kitchen bench next to the salt and pepper as I always seem to be using it in my cooking. It's amazing to sprinkle on roast vegetables, salads or even on top of proteins and dips! Therre is something about it's beautiful flavour and colourings that make it hard to ignore! Once you make this spice mix you will be hooked!
These are one of my favourite snacks, a small bite of Middle Eastern heaven with a delicious spin on hummus which will have your guests reaching for more. Perfect as a side dish or just on it's own as a snack, this chip and dip combo is a must try!
This Japanese inspired salad is both nutritious and satisfying. Combining crunchy pickled vegetables, red rice, fresh avocado with moreish tempeh and creamy wasabi mayo. An explorative feast for both the eyes and tastebuds.
This was cooked for Loving Earth staff lunch by Claire Keown and Thea Blank, our lovely production staff!
A new favourite recipe of mine, I am delighted to have found an alternative to the chocolate rice crackles that appear on children’s party tables. The texture of these quinoa-based crackles is divine with the shredded coconut offering a nice chewy texture. With a slight salty sweet flavour, I bet you’ll love these as much as I do. Top these with Tahini Choc Easter Eggs.
The temperature dropped after a scorcher of a weekend, so today was a great excuse to make this recipe that I have wanted to try for a while. Traditionally the Kofta’s are made from paneer cheese, but I substituted this for roasted sweet potato spiced with coriander and turmeric. This warming dish was served over some brown rice with a rich, creamy, spicy tomato and cashew curry sauce.
