Uh oh, this is a really good one! Must try it!
Serves two adventurous people
1 cup cashews
2 cups water
2 soft pitted dates
Large handful of spinach
1 ½ frozen bananas
Blend cashews and water first to create cashew milk. Add the rest of the ingredients and if you are using unfrozen bananas use a little bit of ice to cool down your smoothie. Love, peace and happiness
Why is this the best ever? Because is so simple to make, tastes so fresh, yummy and is satisfying at the same time. If you ask my chefs what is it that I eat the most at Passion, apart from onion free guacamole and our soup of the day is certainly this salad. Love it!
8 tablespoons cooked quinoa
¼ cup finely cubed tomato, outside part only
¼ cup finely cubed cucumber
1 tablespoon finely chopped red onion (I skip on this, but that’s just me!)
2 tablespoons finely chopped parsley
1 tablespoon finely chopped mint
1 handful oven baked sourdough croutons
Place all ingredients in a bowl, season with olive oil, lemon juice and sea salt. Stir well. How easy is that? Lunch done
Croutons
Cube sourdough bread or any leftover bread you have, sprinkle with little olive oil and place on baking tray and bake in the oven until golden and crispy. Toss it in salads, add
it to soups or simply dip it in hummus or guacamole as snack on the go as I usually do.
In Passion we play with our rawiolis fillings and sauce, sometime we use cashews, sometime macadamia, sometime we add touch of pesto or extra nutritional yeast to make it more ‘cheesy’ or if I make them for myself I like to add bit of baked sweet potato to my rawioli nut based filling. Here is super easy version for you to make at home or impress your dinner guests with elegant starter.
Use either large beetroot that after you use mandolin to slice very thinly, you can use to fold your rawiolis or if you have smaller beets than just ‘sandwich’ them.
Sprinkle your beetroot slices with oil and little bit of sea salt and let them marinate for 20 min to soften before serving.
Filling:
1 cup soaked macadamia (4-6 hours)
1 tablespoon lemon juice
1 tablespoon olive oil
½ teaspoon salt
1 teaspoon nutritional yeast
¾ cup water
Blend until smooth
Lana’s tip:
Leave some leftover filling in a blender, add little bit extra water and another teaspoon of nutritional yeast, give it another blend and you will end up with bit runnier, drizzling sauce like texture that you can either pour over your rawiolis or lay them on the top of, or both!
This nutritious quinoa based breakfast will fill you up and tastes delicious with almonds, berries and honey adding sweetness and colour to the dish.
Serves 2 people or one very hungry person
2 cups cooked quinoa
½ cup almond milk
1 ½ cups mixed berries (blueberries, raspberries, blackberries)
1/3 cup almond shaves
2 tablespoons finely chopped mint
Honey to taste
In a small saucepan gently heat quinoa with almond milk. Take off the heat and stir in berries, almonds and mint. Divide between two bowls and drizzle with honey. With a breakfast like this you are bound to have the best day ever!
This is one of those recipes you just wish you had idea before to make. Super easy, healthy fat, breakfast treat. Or dessert…or both!
1 can of refrigerated full fat coconut milk. It should been in the fridge for at least 6 hours but 12 is ideal.
Chill medium size bowl.
Open can of coconut and discard any liquid.
Place in a chilled bowl and beat until fluffy.
Done!
Instant healthy superfood muesli:
2 tablespoons buckwheat crispies (optional) or puffed quinoa
1 tablespoon pumpkin seeds
1 tablespoon chopped (ideally activated) almonds
1 tablespoon chopped walnuts
1 tablespoon hulled hemp seeds
1 tablespoon goji berries
Mix all muesli ingredients in a glass or breakfast bowl, top with generous amount of fresh blueberries and few dollops of coconut cream.
This is ideal low sugar breakfast but feel free to add extra good quality honey if you wish. After this breakfast you will be ready to roll!
A dressing can make or break a salad and this one will definitely deliver that fresh, healthy and delicious experience!
1 cup raspberries
handful of fresh basil
¼ cup balsamic vinegar
½ cup water
2 tablespoon maple syrup
1/3 cup organic sunflower oil or grapeseed oil
Blend all ingredients in a blender apart from oil. With blender still on high speed add oil and blend until emulsified.
¾ cup raw cacao powder
½ cup agave
½ cup coconut oil
1 tablespoon vanilla essence
pinch of salt
1/4 cup maple syrup
Blend all ingredients on law speed in a blender and keep at room temperature.
Anything called maple pecan gets my attention no matter what! They are by far my two favorite ingredients in baking.
I don’t make these often as I just don’t know where is the limit in scoffing them one after another!
Dry ingredients
2 cups almond flour
½ cups brown rice flour
¼ cup coconut sugar
1 teaspoon aluminum free baking powder
¼ teaspoon salt
½ cup gluten free oats
½ cup chopped pecans
Wet ingredients
1 cup maple syrup
¼ cup coconut oil
1 teaspoon vanilla extract
2 tablespoons hot water
Mix all wet ingredients in a bowl and add to try mixture.
Spoon dough on prepared baking sheet and bake on 170C for 12-15 min until golden brown. Yumminess!
One of those sweet temptations that is just too good to be good for you!
5 cups shredded coconut
1 cup rice flour
¼ teaspoon salt
2 teaspoons vanilla extract
2/3 cup agave
1 cup coconut cream
Put the mixture in a greased and baking paper lined baking tin and bake until just slightly brown, around 12-15 minutes.
Serve drizzled with cheeky chocolate sauce
This smoothie taste so good and it can easily be served as liquid nutritional breakfast on the go providing antioxidants from raspberries, good fats from cashews, carbs and potassium from banana.
Serves two, but probably only one not caring, not sharing person.
1 cup raspberries (fresh or frozen)
1 banana
½ heaped cup soaked cashews
juice of one lime
1 tablespoon agave or maple syrup
good pinch of fresh vanilla bean powder or 1 teaspoon vanilla essence
1 cup water or coconut water
ice, you will need less if you are using frozen berries
Blend until super smooth.
