COCONUT AND RASPBERRY MOUSSE

INGREDIENTS:

100g coconut cream

1 ripe avocado

1 vanilla pod

3 tablespoons of almond butter

450g raspberries,

plus a few more raspberries to serve

2 tablespoons honey,

plus a drizzle of honey to serve

 

 

METHOD:

Chop the block of coconut cream into quarters. Scoop the avocado flesh out of the skin and discard the stone. Scrape the vanilla seeds out of the pod. Slot Online

Place all the ingredients into a food processer and blend until a smooth, rich mousse forms.

Spoon it into 6 glasses and place in the fridge for 1 hour to set before serving, with more raspberries and a drizzle of honey, if you like.

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CREAMY PEA & SPINACH PASTA

INGREDIENTS:

1 serving of pasta (I use brown rice pasta)

2 tablespoon of yogurt (I use Coyo)

A handful of spinach

Juice of half a lemon

A handful of garden peas (fresh or frozen)

Teaspoon of olive oil

Salt and pepper to taste

 

METHOD:

Start by cooking your pasta; bring a pan of water to boil and simmer your pasta for 7-9 minutes. If you’re using frozen peas, then cook them in with your pasta for the second half of the cooking time.

Once your pasta is cooked; drain and add your yogurt, oil, lemon juice, peas, spinach, salt and pepper – give the whole thing a good stir and enjoy!

 

 

SPICY VEGGIE NOODLE BOWL

INGREDIENTS:

150g noodles (I use brown rice noodles)

300g tofu, drained

40g mange tout

1 courgette, chopped

1 fresh red chilli, chopped

Handful of beans sprouts, about 30g

Handful of roasted cashews, about 40g

Handful of chopped coriander, about 30g

FOR THE DRESSING

2 tablespoons of peanut butter

1 teaspoon of tamari

3 tablespoons of olive oil

Pinch of salt

 

METHOD:

Start by draining your tofu. Once the water is drained, place a paper towel over the top and leave something heavy on it for 20 minutes to press out any excess liquid.

Once dry, place a pan with a drizzle of olive oil on a hob to warm up, cut your tofu and courgette into small pieces and place in the warm frying pan – sautée, untouched, over a medium heat for 10 minutes, before turning and finishing on the other side for 3-4 minutes.

Cook your noodles in boiling water for 8-10 minutes, adding your mange tout in the last minute or two. Once cooked, drain and mix together with the red chilli, bean sprouts, chopped coriander, tofu and courgette.

Then make your dressing by mixing together all of the ingredients – drizzle over the noodles and give it all a good mix together. Top with more fresh chilli and roast cashews and enjoy!