VANILLA & BERRY CHEESECAKE JARS { SUMMER SENSATIONS FROM BROOKE MEREDITH } Contributor: Brooke Meredith { INGREDIENTS } FILLING ONE 2 cups soaked cashews (for at least 4 hours) ½ cup lemon juice 1/3 cup coconut oil 1/3 cup rice malt syrup scrapings of 1 vanilla bean 1 tbsp maple syrup   FILLING TWO ½ cup berries, your choice 1 tsp rice malt syrup extra berries, to serve granola, to serve { METHOD } Place all Filling One ingredients in a high quality blender or food processor and blend until smooth and creamy. Pour half the filling into the jars and
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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
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VANILLA BERRY SWIRL PROTEIN SMOOTHIE { A PROTEIN-PACKED SMOOTHIE SURE TO LEAVE YOU FULL FOR HOURS } Contributor: Activated Nutrients { INGREDIENTS } SMOOTHIE: 1 frozen banana, cut into slices 1 cup unsweetened vanilla almond milk 1/4 cup quinoa or brown rice flakes 1/4 cup yogurt (plain, Greek or coconut) 1 scoop Activate Nutrients Vanilla Bean Daily Protein 1 Medjool date, pit removed 1 tablespoon almond butter   BERRY SWIRL: 1/2 cup strawberries (fresh or frozen and thawed) 1 teaspoon honey (optional) { METHOD } Blend strawberries and honey in food processor or blender until smoothSpoon strawberry sauce into your
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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
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ZUCCHINI, MINT & FETA FRITTERS { GREEN UP YOUR LIFESTYLE BY STARTING IN THE KITCHEN WITH STEPH LOWE } Contributor: Steph Lowe { INGREDIENTS } 2 eggs, free range 1 zucchini, grated 1 large handful mint, finely chopped juice of 1/2 lemon 1/4 cup feta, crumbled 1/4 cup coconut flour, sifted 2 tbsp psyllium dash of water black pepper, to taste cold-pressed extra virgin coconut oil, for frying TOPPINGS (PER PERSON) 2 slices smoked salmon 1/4 avocado, mashed 1 lemon wedge { METHOD } Whisk the eggs in a large bowl and add zucchini, mint, lemon and feta. Add coconut flour
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Cheesy Ham & Corn Lunchbox Tarts { A PERFECT SNACK FOR YOUR LUNCH BOX, FROM FRESH OR FROZEN } Contributor: Get Kids Cooking { INGREDIENTS } 6 eggs 1 tin corn kernels 1/2 cup grated cheese 6 slices ham salt and pepper to taste spray oil   EQUIPMENT Mini muffin pan Large Bowl Whisk Colander Knife Chopping board Mixing spoon { METHOD } Pre heat oven to 180 degrees Crack eggs into bowl and whisk Drain the corn and add to eggs Chop the ham and add to egg mix Add cheese & salt/pepper to taste to egg mix Gently stir
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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
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{ THERE WON'T BE ANY LEFTOVERS WITH THIS VEGGIE-PACKED BREAKFAST }
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{ THIS PORRIDGE IS JUST LIKE GRANDMA’S TAPIOCA PUDDING – WARM, SOFT AND DELICIOUS. WHEN SOAKED, CHIA ABSORBS THE LIQUID AND EXPANDS TO FORM A DELIGHTFUL, SOFT TEXTURE THAT MAKES IT GENTLE ON THE DIGESTION. }
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{ TIME TO GET YOUR JAM JARS OUT AND GET BOTTLING. }
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