Raw Vegan Chocolate Frosting

Raw Brownies 2

Prepare to be amazed when you taste this frosting! You’ll look at the ingredients and think that it can’t possibly taste any good, and I must be lying, but trust me, this is good! The frosting is so rich and creamy that a little goes a long way. You can use this as an icing to cupcakes or brownies, a filling to cakes, or if you have a bit of a sweet tooth just eat it with a spoon, it’s seriously that good!

Raw Brownies 5

Raw Brownies 4

Raw Brownies 1

The great thing about this frosting is that if you keep it in the freezer it won’t actually freeze, so if you make too much no need to waste any 🙂

Preparation Time: 10 Minutes
Cooking Time: 0
Serves: Various
Calories Per Batch: 670 (Roughly)

Ingredients

  • 1 Avocado, flesh only
  • 0.25 Cup/80g Raw Agave Nectar
  • 0.3 Cup/35g Un-Roasted Cacao
  • Vanilla Extract

Method

  • Add all of the ingredients to a food processor and blitz together until they are completely smooth and you have a cream frosting
  • Use this straight away, or you can keep in the fridge or freezer

Mango & Pineapple Smoothie

Mango & Pineapple Smoothie 4

This is a super refreshing smoothie and really healthy too. I love this one for breakfast as it really wakes me up. Hope you enjoy 🙂

Mango & Pineapple Smoothie 1

Mango & Pineapple Smoothie 6

Preparation Time: 10 Minutes
Cooking Time: 0
Serves: 1
Calories Per Serving: 350

Ingredients

  • 1 Mango, peeled, stoned and roughly chopped
  • 2 Apples, peeled, cored and roughly chopped
  • 0.5 Fresh Pineapple, peeled, cored and roughly chopped
  • 2 Cups/50 g/1.5 oz Baby Spinach
  • 1 Cup/250 ml Water

Method

  • In a smoothie maker or a food processor, blend together the pineapple and mango until you have a smooth consistency
  • Add the apple and water and blend until smooth
  • Finally, add the baby spinach leaves and continue to blend until you have a smooth drink with no lumps left

Chunky Guacamole

Chunky Guacamole 3

Simple and delicious, a couple of minutes and this delightful dip is ready to be enjoyed. Serve with your favourite vegetables, or enjoy as an accompaniment to a yummy Chilli.

Chunky Guacamole 2

Chunky Guacamole 7

Preparation Time: 3 Minutes
Cooking Time: 0
Serves: 2
Calories Per Serving: 173 (Average)

Ingredients

  • 1 Avocado, flesh only
  • 1 Clove of Garlic, minced
  • 0.5 Red Onion, finely chopped
  • 2 Tbsp Lemon Juice
  • Sea Salt
  • Cracked Black Pepper

Method

  • In a small dish mash the avocado with a fork
  • Add the garlic, onion, lemon juice and a pinch of sea salt and cracked black pepper, and mix together
  • Serve immediately or keep in the fridge for up to 3 days

Spicy Mediterranean Vegetables

Mediterranean Spicy Vegetables 8

A delicious healthy recipe that is packed full of flavour. This had a mild-medium taste, I didn’t want it too strong as my toddlers eat this too, but you can make this as strong or as mild as you like 🙂

Mediterranean Spicy Vegetables 3

This dish is so versatile, from how you cook it to how you serve it. I cooked this on the hob in a large pan, but this can be cooked in a slow-cooker, in a casserole dish in the oven or even in a tagine. So long as you saute the onions, garlic and spices first, this can be cooked however you find easiest.

Mediterranean Spicy Vegetables 5

I like to serve this with Cous Cous, but you can serve with Quinoa, Bulgar Wheat, Rice, Pasta, Spaghetti, Potato wedges. It can be served in a Jacket Potato or alternatively it can be eaten on its own. Enjoy! 🙂

Preparation Time: 30 Minutes
Cooking Time: 80 Minutes
Serves: 4
Calories Per Serving: 184 (Average)

Ingredients

  • 1 Aubergine/Eggplant, cut into small cubes about 1.5 cm
  • 1 Onions. diced
  • 3 Cloves Garlic, finely chopped
  • 2 Courgettes/zucchini, cut into small cubes about 2 cm
  • 1 red or yellow pepper, cut into 3cm slices
  • 125 g/4.5 oz Mushrooms, roughly chopped
  • 1 Tsp Cumin
  • 1 Tsp Dried Coriander
  • 2 Tsp Mild Chili Powder
  • 0.5 Tsp Ground Nutmeg
  • 1.5 Cups/375 ml Passata (Sieved Tomatoes)
  • 1 Tbsp Tomato Puree (Tomato Paste)
  • 0.5 Cup/125 ml Water
  • 2 Tbsp Olive Oil
  • Salt
  • Cracked Black Pepper

Method

  • Place the Aubergine (eggplant) into a colander or bowl, sprinkle with salt and leave for about 30 mins
  • After the 30 minutes, rinse the aubergine thoroughly in cold water, then place on kitchen towel and pat dry
  • Heat up 1 tbsp of olive oil in frying pan over a medium heat
  • Add the aubergine to the frying pan and fry for about 10 minutes until the pieces are softened and are a golden brown colour
  • Heat up the other 1 tbsp of oil in a heavy bottomed pan over a low-medium heat
  • Add the onion to the pan and saute for about 5 minutes
  • To the onions add the garlic, cumin, coriander, chili powder and nutmeg and cook for a further 5 minutes
  • Keep stirring to make sure the spices don’t stick to the bottom of the pan
  • Add the cooked aubergine, courgette (zucchini), pepper, mushrooms, passata, tomato puree and water to the pan
  • Simmer over a low heat for about 60 minutes until the ingredients are soft and tender
  • If the pan becomes too dry you can add a little more water or passata
  • Best served immediately, but can be kept in the fridge for a day or two, or even frozen

Tropical Smoothie

Tropical Smoothie 4

For a smoothie full of flavour and goodness, this is it! I am loving smoothies at the minute, hope you enjoy this as much as I did 🙂

Tropical Smoothie 1

Tropical Smoothie 6

Preparation Time: 10 Minutes
Cooking Time: 0
Serves: 2
Calories Per Serving: 301

Ingredients

  • 1/2 Fresh Pineapple, peeled, cored and roughly chopped
  • 2 Kiwis, peeled and cut into quarters
  • 1 Apple, peeled, cored and cut into quarters
  • 2 Sticks of Celery, thinly sliced
  • 1 Mango, peeled, stoned and roughly chopped
  • 1 Banana, peeled and sliced
  • 1 Cup/250 ml Unsweetened Almond Milk

Method

  • Place the celery, apple and almond milk into a blender and blender together until smooth
  • Add the rest of the fruit and continue to blend until it is all smooth
  • Best served immediately

Pineapple & Banana Smoothie

Pineapple & Banana Smoothie

A quick and simple smoothie that you will want to make time and time again. I have to practically fight my toddlers for this as they love it as much as I do!

Pineapple & Banana Smoothie 1

Pineapple & Banana Smoothie 3

Pineapple & Banana Smoothie 4

Preparation Time: 10 minutes
Cooking Time: 0
Serves: 1
Calories Per Serving: 248

Ingredients

  • Half a fresh Pineapple, peeled and roughly chopped
  • 1 Banana, chopped
  • 1 Cup/25g/1oz Baby Spinach
  • 1 Cup/250ml Unsweetened Almond Milk

Method

  • Blend together the Pineapple and almond milk until you have a smooth consistency
  • Add the banana and blend until nearly all of the lumps have gone
  • Add the baby spinach and blend until fully smooth
  • Best served immediately

Tomato Soup

Tomato Soup

I think soup could be my new favourite food at the moment! It’s so simple to make, very healthy but also a great comfort food on these cold wintery days. What could be better than that really! 🙂

Tomato Soup 6

Preparation Time: 10 Minutes
Cooking Time: 120 Minutes
Serves: 4
Calories Per Serving: 197

Ingredients

  • 2 Tbsp Olive Oil
  • 1 White Onion, diced
  • 4 Garlic Cloves, finely chopped
  • 1 Small Red Chili, (about 6 or 7cm long) finely chopped
  • 12 Tomatoes, roughly chopped
  • 4 Sticks of Celery, thinly sliced
  • 2 Red Peppers, thin slices 2cm long
  • 1 Cup/250ml/9 fl.oz Unsweetened Almond Milk
  • 2 Cups/500ml/18 fl.oz Vegetable Stock
  • 1 Tsp Dried Parsley
  • Salt
  • Pepper

Method

  • Add the oil to a large pan and heat up over a low heat
  • Add the onions and saute for 5 minutes
  • Add the Garlic and red chili and saute for a further 5 minutes
  • Place the tomatoes into the pan and simmer for 10 minutes
  • To the tomatoes add the rest of the vegetables, milk and stock and simmer for about 90 minutes until all of the vegetables are nice and soft
  • Blend the soup with either a hand blender in the pan or in small batches in a food processor until smooth
  • Add a pinch of salt and pepper and the dried parsley and warm back through
  • Heat through and serve immediately, or keep in the fridge for 2 days
  • This can also be frozen