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Blackberry & ginger chia fresca

Ingredients (serves 4)
135g blackberries (washed)
3 tbsp chia seeds
1 small piece of ginger
Juice 1/2 lime
800 ml water
3 tbsp maple syrup
Ice cubes to serve

Place the chia seeds in a glass with 400ml of water and leave to swell for 20mins
Place the ginger, berries, maple syrup, lime juice and 400 ml of water into a blender and blend well
Add in the chia seed gel and blend briefly
Serve over ice

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Beetroot and berry smoothie

1 tbsp of powdered beetroot or 1 small peeled cooked beetroot
1 handful frozen berries
1 date
200ml almond milk
1 small handful frozen kale
1/2 frozen banana

Optional add ons
1 tsp chia seeds
1tbsp fresh berries
1 tbsp flaked almonds

Place the beetroot, frozen berries, milk, date, kale and banana into a blender and blend until smooth
Pour into a glass and top with berries, almonds and chia


Vegan brazil nut pesto

1 1/2 cups brazil nuts
1 handful fresh basil
2 handfuls rocket
Juice 1 lemon
2 tsbp olive oil
2 tbsp water
salt & pepper to taste

Place all the ingredients into a food processor
Pulse for 5 minutes until a thick paste has formed
Loosen with olive oil and use as needed
Will keep in the fridge for 4 days

Vegan spiced hot chocolate

IngredientsVegan spiced hot chocolate
1 cup almond milk
1 medjool date
1 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground cloves
30g 100% chocolate/cocoa chopped

Place the date and the milk into a blender and blend until fully combined
Pour into a pan and add the spices
Slowly bring to the boil
Remove from the heat, add in the chocolate and stir until the chocolate has fully melted
Pour into a mug, curl up and enjoy


Watermelon juice

2 large slices watermelon
1 raw beetroot
2 large carrots

Chop all the fruit and vegetables
Place into the juicer – beetroot first and watermelon last (this is just because the water content of the melon will flush the juicer out making it easier to clean and ensuring that you get all the beetrooty goodness)
Pour over ice cubes