STRAWBERRY COCONUT MANDALA CHEESECAKE

BASE INGREDIENTS
108g Almonds
75g Coconut flour
108g soaked dates
3 tbsp coconut oil
3 tbsp cashew butter
½ tsp vanilla
pinch sea salt
6 drops Medicine Flower Orange Extract

Pulse all together in food processor to make the cheesecake base. When a dough like consistency has formed, transfer to a silicon mould or cling film lined-cake tin and press firmly into base.

CHEESECAKE INGREDIENTS
108 mls maple syrup
250 mls coconut milk (chilled)
100 mls coconut oil
2 tbsp fresh lemon juice
375g cashews, soaked and drained
450g strawberries

Blitz cheesecake filling in blender (it’s helpful to add liquids to jug first, to prevent the blender from clogging). When smooth, pour onto cheesecake base and chill until firm.

Decorate with fresh berries and enjoy!

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CHIA PORRIDGE

I LOVE this recipe. Chia pudding is a delight but can often feel sloppy or like it didn’t quite hit the spot. Have you ever tried chia gently heated so that it’s more like porridge? Delicious, comfort food, filling but doesn’t cause bloating!

RECIPE

INGREDIENTS

Makes enough servings for the whole family, or store it in the fridge for the week days before work.

¼ cup chia seeds

½ tin coconut milk

2-3 cups water

½ tsp matcha powder, maca or lucuma

smashed raspberries/strawberries

1 tbsp honey or maple syrup

Optional: desiccated coconut or coconut flakes

METHOD

1. Soak chia in coconut milk and ½ cup water for 15 minutes in pan, then add flavourings.

2. Gently stir over heat until warmed through, no need to boil. Add extra water to desired consistency.

3. Sprinkle with granola, rose petals, coconut, berries, as you wish!

BAKED BUTTERNUT SQUASH

Serves 2

1 x Butternut Squash

Rocket

10 cherry tomatoes, halved

2 tbsp pumpkin seeds

1/2 avocado

Olive oil

Juice of 1 lemon

Sea salt

Ground black pepper

Slice butternut squash in half lengthways and remove seeds.

Brush oil over the squash and roast for 45 minutes.

Add salad ingredients to a mixing bowl, season.

For the last 10 minutes of roasting, add pumpkin seeds to baking tray, and mix with existing oil, if desired. Otherwise add to salad raw.

Plate up and enjoy!

This one is a godsend all year round! Hearty on your tastebuds but light on your tum.

Baked Butternut Squash

FLAX CRACKERS (for the people with extra juice pulp at home!)

COURGETTE + PARSNIP CRACKERS

¼ cup flaxseeds, ground

2 courgettes (pulp)

1 parsnip (pulp) / juice pulp of 2 courgettes / juice pulp of 1 parsnip

sea salt

garlic powder

olive oil

1 tbsp Apple Cider Vinegar

1 cup pumpkin seeds, soaked overnight

Whizz everything except pumpkin seeds in a food processor until smooth. Add pumpkin seeds and pulse until well combined but still crunchy. Spread onto lined baking sheet and dehydrate or bake on 200C for 20 minutes, turning & scoring half way through.

CARROT SWEET POTATO + CORIANDER CRACKERS

¼ cup flaxseeds, ground

1 sweet potato (pulp)

2 carrots (pulp) / juice pulp of 2 carrots / juice pulp of 1 sweet potato

sea salt

chilli flakes

coriander

olive oil

2 tbsp Apple Cider Vinegar

1 cup sesame seeds, soaked overnight

turmeric

ground black pepper

Whizz everything up in a food processor, spread onto lined baking sheet and dehydrate or bake on 200C for 20 minutes, turning & scoring half way through.

BEETROOT CRACKERS

¼ cup flaxseeds, ground

2 cups beetroot pulp

sea salt

chilli flakes

garlic powder

1tsp garam masala

olive oil

1 tbsp Apple Cider Vinegar

1 cup sunflower seeds, soaked overnight (optional) or ¼ cup ground almonds

Whizz everything except sunflower seeds in a food processor until smooth. Add seeds and pulse until well combined but still crunchy. Spread onto lined baking sheet and dehydrate or bake on 200C for 20 minutes, turning & scoring half way through.