Superfood Poke Bowl
Ingredients:
(3 Bowls)
200g pineapple chunks
1 tablespoon of soy sauce/tamari
1 tablespoon of sesame oil
1 garlic clove, crushed
1 avocado
380g cooked brown rice
Mix of kale, spinach and rocket leaves
Sesame seeds
1/2 cucumber, sliced
9 radishes, sliced
Method:
1. Preheat oven to 180c, and line a baking tray
2. In a bowl combine soy sauce/tamari/sesame oil and garlic
3. Add the tofu chunks and coat evenly, before placing on baking tray and into the oven for 20 minutes
4. Massage the mixed leaves with a drizzle of oil, and then line the lunch boxes
5. Add the tofu and pineapple chunks, rice, avocado, cucumber and radishes
6. Garnish with sesame seeds
Matcha Green Tea Cupcakes with Vegan Cream Cheese Frosting
Ingredients:
(7-8 Cupcakes)
2 teaspoons of Matcha green tea powder
90g oats
40g light brown sugar
150g whole wheat flour
1 teaspoon of baking powder
1 flax eff (1 tablespoon of ground flaxseed plus 2 tablespoons of water left to sit for 10 minutes)
1 teaspoon of vanilla extract/paste
1 banana, mashed
1/2 teaspoon of cinnamon
185ml plant milk alternative
FOR THE FROSTING
200g vegan cream cheese
30g icing sugar
Method:
1. Preheat oven to 180c and line a muffin tray with muffin cases
2. In a large bowl combine the matcha green tea powder, oats, sugar, flour, baking powder and cinnamon (if using)
3. In a separate bowl combine the flax egg, vanilla extract or paste, mashed banana and plant milk alternative
4. Pour the wet ingredients into the dry and combine before emptying the mixture into the muffin cases
5. Bake in the oven for 20-22 mins and leave to cool completely
6. Using a hand or electric whisk, whisk together the cream cheese and icing sugar
7. Add on top of the cupcakes and sprinkle with a pinch more of matcha powder
Peaches and 'Cream' Baked Oats
Ingredients:
(Serves 4-6)
250g peaches, cut into chunks
220g oats
40g sunflower seeds
300ml coconut milk
1/2 teaspoon of cinnamon
3 tablespoons of maple syrup
1 teaspoon of baking powder
1 teaspoon of vanilla extract
Pinch of salt
Method:
1. Preheat oven to 180c, and in a large bowl combine the oats, 30g sunflower seeds, cinnamon, baking powder and salt
2. In a separate bowl combine the coconut milk, maple syrup and vanilla extract
3. Add the wet ingredients to the dry and combine before folding in the peach chunks
4. Pour into ovenproof dish and scatter the remaining sunflower seeds on top
5. Place in the oven for 30 minutes, and should you wish to serve with some milk or yoghurt
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