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Rainbow Vegetable Skewers

  Wanting more ways to incorporate vegetables into your families diet to get your 5+ a day? These rainbow vegetable skewers are an easy way to increase your vegetable intake and kids love them! I try to use as many different coloured veges as possible so I’m getting a wide variety of vitamins, minerals and anti oxidants, we should be loading up on these. Other vegetables that can be added to the kebabs are mushrooms, eggplant, broccoli, beans, pumpkin, sweet potato and brussels sprouts. Vegetable skewers are a perfect side dish or snack that are packed with tons of flavour. They can also be cooked on the BBQ. Rainbow Vegetable Kebabs Save Print Prep time 20 mins Cook time 15 mins Total time 35 mins Recipe type: dinner Serves: 8 Ingredients 4 cherry tomatos, sliced in half 1 red capsicum, cut into chunks 1 carrot, cut into chunks…

Salted Caramel Milkshake

A little bit sweet, a little bit salty. Anything caramel flavoured I am drawn to. In my early 20’s I would go through the McDonald’s drive thru and ask for a cup of caramel sauce and devour the whole thing in a sitting. Long gone are those days, it’s not worth the sugar hangover! If you are a caramel lover, try this homemade milkshake. The combination of dates and cashews make it ultra creamy! Enjoy! Jx Salted Caramel Milkshake Save Print Prep time 2 mins Total time 2 mins Recipe type: Drinks Serves: 1 Ingredients 2 cups milk 6 dates, pitted 1 frozen banana ½ cup raw cashews 1 tablespoon maple syrup (or rice malt syrup) pinch salt Instructions Place all ingredients into a blender and blend until creamy and smooth. Pour into a glass. Enjoy! 3.5.3208  

Quinoa and Vegetable Stir Fry

Stir Fry’s are a fantastic way to get several servings of vegetables in a meal, use up vegetables in the fridge before they go off and also include your favourite picks.  Asparagus is back in season but it doesn’t hang around for long so make the most of this vitamin packed anti inflammatory vege! Asparagus is an excellent source of Vitamin K and Folate. 1 cup of cooked asparagus contains 1/3 of your daily copper needs and is also a source of Vitamin B1 and selenium.  Store asparagus in the refrigerator with the cut ends covered in moist paper towels. This recipe is fibre rich and full of flavour.  It tastes better the next day and can be made in large batches to enjoy over the week for lunch or dinner when you are pressed for time. Visit 5ADay for more asparAgus recipes and nutritional info. Jx Quinoa and Vegetable Stir Fry…

Zucchini Pasta with Avocado Pesto

Zucchini noodles or ‘zoodles’ are a nutritious base to have for many meal options and are a low carb, healthier alternative to pasta. The avocado pesto is rich, creamy and packed with flavour. Every single ingredient in this zucchini pasta dish has major health benefits. This recipe is super filling and a great way to increase your vegetable intake. If you are wanting a non-vegetarian option, add some chicken to the dish. Like many avocado based dishes, I recommend eating this right away if possible, that being said, the leftovers are edible. Zucchini Pasta with Avocado Pesto Save Print Prep time 20 mins Cook time 2 mins Total time 22 mins Recipe type: Dinner Serves: 4 Ingredients 4 large zucchini, spiralized ½ cup cherry tomatos, sliced 12 basil leaves – 2 ripe avocados 1 cup basil leaves ½ cup walnuts juice of 1 lemon 3 cloves garlic 3 tablespoons olive oil…

Peanut Butter Fudge Slice

This is the result of some serious procrastinating… I have been doing anything but study lately. Cleaning the toilet has been more appealing.  Today I had a huge craving for peanut butter and wanted to make something with ingredients I already had in the cupboard.  In Julia and Libby’s Wholefood Kitchen we have an incredible Peanut Butter Cheesecake and I took inspo from that recipe, but simplified it.  To cater to people with certain food intollerances I have kept this recipe vegan, dairy free and gluten free.  This slice is creamy, sweet, decadent, ever so peanut buttery and DELICIOUS! I hope you love it! Jx Peanut Butter Fudge Slice Save Print Prep time 15 mins Total time 15 mins Ingredients CRUST 1 cup dates, pitted 1 cup dessicated coconut 1 cup almonds – FILLING 1 cup dates, pitted and soaked 1 cup cashews, soaked ½ cup almond milk…

Tropical Smoothie Bowl

Smoothie Bowls are very “on trend” in the world of Instagram.  They are more than just a beautiful thing to look at – if you combine the right ingredients they also taste damn delicious.  Packed full of nutrients, dietary fibre and anti oxidants.  I love Smoothie Bowls as they force you to sit down at eat.  Too often we are running around at the beginning of the day and dont sit down to appreciate our food.  I like to make smoothie bowls with little to no liquid so that they are nice and thick (just like ice cream), however only try this if you have a food processor, Thermomix or super powerful blender.  This combination is Summer in a bowl, it reminds me of an ice cream I used to eat when visiting my God Mother in Omaha during hot kiwi Summer breaks. Tropical fruit is a great addition to your…

Chocolate Bark

A simple recipe for anyone that loves chocolate. The chocolate recipe only uses 5 ingredients and it is completely dairy free and vegan. I topped mine with pumpkin seeds, cranberries and dried figs but some other topping include shredded coconut, mixed nuts and seeds, dried berries and chia seeds. Enjoy, L x Chocolate Bark Save Print Prep time 15 mins Cook time 15 mins Total time 30 mins Recipe type: Dessert Cuisine: Dessert Serves: 15 Ingredients ½ cup cocoa or cacao powder ¼ cup pure maple syrup or rice malt syrup 1 tablespoon almond butter, melted ½ cup virgin coconut oil Pinch salt Toppings: 3 T pumpkin seeds 2 T dried cranberries 2 dried figs, finely sliced Instructions Line a baking tray with non-stick paper. In a small saucepan, melt the coconut oil over a low heat. Remove from the heat and add the cocoa or cacao powder,…

Creamy Chocolate Mousse

Lib and I first made this recipe a few years ago with the inclusion of peanut butter.  It’s hard to believe that the main ingredient is avocado! The mousse is a perfect substitute for traditional dairy mousse, it is so creamy, thick and rich in chocolate flavour.  A great topping for cakes instead of frosting, spoon onto slices of banana or have by itself after dinner. This recipe we have not used a lot of cacao as it can be quite biter and everyone has a different taste preference, so adjust with extra rice malt (any liquid sweeter will do) or add extra cacao if you like its strong taste. Serves 2-4 Ingredients 2 ripe avocados ½ cup coconut cream ¼ cup cacao powder ¼ cup rice malt syrup 1 pinch of salt Method Place all ingredients into a blender and mix until smooth and creamy. Serve straight away…

Vegan Mud Cake with Cashew Icing

Everyone loves a good chocolate cake recipe so I thought I would experiment and make a chocolate cake that is vegan, therefore free of egg and dairy.  This cake is so beautifully moist, gooey and decadent. I have used the cashew icing recipe in a few of my previous desserts but I wanted to make a vibrant pink icing for Valentines Day. I initially tried using raspberries but the icing was lumpy and didn’t have a good consistency, I tried again using beetroot and it blended so well and the colour came out so beautiful. This delectable mud cake is the perfect dessert and it is unbelievably easy to make. I made this for Valentines Day but it would be a hit for any celebration. Cake Ingredients: 2 1/4 cups of unbleached all-purpose gluten free flour 1 cup of coconut oil, melted. 1/4 cup of extra virgin olive oil. 1.5 tsp of baking powder…

Coconut Ice

With the silly season just around the corner, I thought it would be appropriate to share a recipe that is delicious, easy to make, and can be taken to upcoming summer BBQ’s and parties.  I wanted to make a healthier version of the classic coconut ice recipe by replacing the original recipes refined sugar with coconut sugar and red food colouring with beetroot juice. The beetroot juice gives the slice a beautiful, vibrant pink colour. This is a chewy treat that is quick to make and super moreish. It is perfect for a sweet afternoon treat served with a herbal tea or wrapped up as a Christmas gift. * Vegan * Raw * Gluten Free * Dairy Free Ingredients 4 cups of desiccated coconut 1/2 cup of coconut sugar 1 small beetroot or 1 tsp of beetroot powder 400 grams of coconut milk 3/4 cup of coconut oil 1…

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