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RED MISO & PORCINI MUSHROOM CREAM GNOCCHI

What you'll need:

3 cups dried porcini mushroom

2 Tbsp organic red miso paste 

3 cloves crushed organic garlic

1/2 small soft organic avocado

3 cups boiled water

1 can organic coconut cream

A sprinkle of dried or organic fresh thyme

3 small dried organic bay leaves 

2 Tbsp organic savoury yeast

1 medium sized zucchini diced 

1 stalk of dried rosemary 

1 Tbsp organic extra virgin coconut oil 

1 Packet of gluten free or organic gnocchi

How to prepare:

Prepare your ingredients. In a small bowl cover the porcini mushrooms with the cup boiled water.

In a pan heat the coconut oil. Add the red miso paste and stir in. Now add the garlic, thyme, bay leaves & rosemary. 

To the same pan, add the porcini mushrooms straining the water. Leave the porcini mushroom infused water to the side as you'll be using it to keep the sauce from thickening  up too much.

Now add the gnocchi and toss for a minute. Add the coconut cream and allow it to cook for 5- 7 minutes.

Add a few spoons of the porcini infused water occasionally every time the  creamy sauce get sthickened.

Add the chopped zucchinis now and stir into the mixture. 

Allow to cook until the zucchini is softer.

Keep adding the porcini infused water. Eventually you'll use all the water into the sauce as you add it to this out the creamy sauce.

Add the savoury yeast for a chess flavour. 

Now slice you avocado to layer on top of your gnocchi. 

place a few heaped spoonfuls into a bowl. Add the avocado slices on top. dress with fresh thyme.

Now serve & enjoy! 

For more recipes see my video blogs or my ebook Find Your Glo. 

 

 

CHOCOLATE ORANGE JAFFA PORRIDGE (VEGAN)

What you'll need:

5-6 Tbsp heaped organic rolled oats ( I used un-stabilised oats as they are higher in nutrients).

2 Tbsp organic cacao powder (mine was infused with organic cacao butter).

2 heaped Tbsp organic coconut flakes

2 cups organic almond or coconut milk

1/2 an organic oranges's freshly squeezed juice 

1/2 organic orange sliced into halves 

A small handful of organic activated almonds blitzed

A few fresh organic thyme leaves 

3 pitted medjool dates

Organic orange zest 

 

How to prepare:

In your blender,  blitz the oats, cacao powder, activated almonds, orange juice, coconut & medjool dates. 


In a small pan heat the oats blitzed mixture & plant milk.  Allow it to cook until it gets a thick porridge consistency.

Pour into a bowl.

Add the orange slices on top. 

Add some activated almonds & coconut flakes. 

Top with some fresh thyme leaves.

Serve & enjoy!

For more recipes see my video blogs or my ebook Find Your Glo.

 


VEGAN CHOCOLATE MACADAMIA PORRIDGE WITH STRAWBERRY & COCONUT

What you'll need:

5-6 Tbsp heaped organic rolled oats ( I used un-stabilised oats as they are higher in nutrients). 

1 Tbsp organic cacao powder (mine was infused with organic cacao butter).

3 heaped Tbsp shredded coconut

2 cups organic almond or coconut milk

6 pitted Medjool dates chopped 

1/3 punnet organic strawberries sliced 

A small handful of organic macadamia nuts 

 

 How to prepare:

In your blender, blitz the oats, cacao powder, shredded coconut & 3 x medjool dates. 
In a small pan heat the oats, plant milk, cacao powder & shredded coconut. Allow it to cook until it gets a thick porridge consistency.

Pour into a bowl.

Add the macadamia nuts, 3 x medjool dates sliced and stir slightly leaving most as a topping.

Add the fresh strawberry slices generously.

Top with some shredded coconut. 

Serve & enjoy!

For more recipes see my video blogs or my ebook Find Your Glo.