VANILLA & CINNAMON CHIA POTS { VANILLA & CINNAMON CHIA POTS WITH COCONUT CASHEW CREAM, ANISE ROASTED PLUMS, MANGO AND POMEGRANATE. } Contributor: Cheryl O’shea { INGREDIENTS } CHIA POTS 1 cup chia seeds (black or white) 1 400g can coconut cream 800ml (or 2 coconut cans worth) filtered water 1 – 2 tsp ground cinnamon 1 tsp vanilla extract 2 tbsp maple syrup COCONUT CASHEW CREAM 300g cashews 1 can coconut cream water (if needed) maple syrup (to taste) ROASTED ANISE PLUMS plums halved and stoned 4 tbsp maple syrup water 1 tsp vanilla extract 2 star anise broken
Read More

VEGAN RAW CARROT CAKE BLISS BALL { MORNING PLEASURES WITH THE KROOKED SPOON } Contributor: Cheryl O’shea { INGREDIENTS } 2 carrots grated (organic preferred) 1/2 cup desiccated coconut + extra for rolling 1/2 tsp cinnamon 3 tsp coconut oil 3 tsp coconut cream (leave a can in the fridge and use the white solidified top only) 7 fresh medjool dates zest of 1/2 orange on a microplane 1 cup cashews 1 tsp vanilla protein powder (or 1 tsp vanilla extract) 1/3 cup linseed meal 1/2 cup desiccated coconut + extra for rolling { METHOD } Place all the ingredients
Read More

Chai Spiced Paleo Vegan Granola { MORNING PLEASURES WITH THE KROOKED SPOON } Contributor: Cheryl O’shea { INGREDIENTS } 1 cup buckwheat groats raw 1/2 cup shredded coconut 1 cup of mixed seeds (I used sunflower, pepitas, chia, linseed) 1/2 cup linseed meal 1/2 cup chopped nuts (cashew, almonds etc.) 1/4 cup oil (I used a mix of coconut, olive and macadamia) 1/4 cup maple syrup 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground cardamon 1 tsp vanilla essence 1/4 cup goji berries { METHOD } Preheat oven to 160ºC. In a baking dish add the buckwheat
Read More