1 cup almond milk
2/3 cup dates
½ cup carob powder
¼ cup almond butter
In a food processor or blender, combine all ingredients and blend until creamy. Then place in container and refrigerate.
1 avocado
1 cup almond milk 2/3 cup dates ½ cup carob powder ¼ cup almond butter In a food processor or blender, combine all ingredients and blend until creamy. Then place in container and refrigerate.
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4 dates, pitted and soaked
4 tbs carob powder 1 banana 2 tbs honey 2 tsp vanilla water as needed
2 cup apples, chopped
4 cups shredded coconut ½ cup honey 1 tsp almond butter 2 tsp ground cinnamon 1 tsp ground allspice
1/3 cup tahini
¼ cup honey ¼ cup carob powder pinch of sea salt Hand mix ingredients together in a bowl. Mix in shredded coconut, chopped nuts, raisins or sesame seeds, if desired. Roll into small balls and pu in freezer until ready to serve. Variation: Use peppermint extract to make carob mint. 2 avocados, cut into cubes
1 bunch of coriander, finely chopped ½ bunch of shallots, finely chopped 2 tomatoes, diced ½ lemon juiced ½ orange juiced 1 tsp fresh chilli chopped salt and pepper to taste.
1 tbs butter
1 tbs plain flour 1 cup skim milk ½ cup tinned tuna, drained 1 avocado 1 sheet puff pastry salt and pepper
2 cloves garlic
2 large chicken breast fillets 2 capsicum choped 2 cup tinned tomatoes 2 avocadoes 2 tbs olive oil 2 tsp fresh chilli or paprika salt and pepper
4 roma tomatoes, cut into quarters
200g butternut pumpkin 1 avocado ½ cup basil leaves ¼ cup extra virgin olive oil 1 tsp chilli flakes 500g spaghetti Parmesan or feta cheese salt and pepper to taste
800g button mushrooms, trimmed
8 sprigs fresh thyme 100ml olive oil 1 cup raw cashews 1tbs honey 2 tbs sesame seeds 180g semi dried tomatoes 100g baby spinach leaves 1 tbs red wine vinegar 1 tsp Dijon mustard
3 tbs extra virgin olive oil
2 tbs lemon juice 2 tsp smoked paprika 2 tsp brown sugar 24 button mushrooms 3 chorizo sausages 1 red and yellow capsicum
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