Add a handful of strawberries, 250
ml of almond milk (1g of protein) and 2 spoons of almond butter (8 g of protein).
of coconut oil, melted 70
ml of almond milk (or other plant based milk) 200g of mushrooms 1 fresh red chilli 2 tbsp.
Not exact matches
About 1/2 a glass
of milk, 100
ml (I use
almond or coconut
milk — the amount
of milk does depend on how thick or runny you like it though, so please adjust accordingly)
1/2 cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1 cup filtered water 1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250
ml unsweetened
almond milk 1 egg or 1 tsp chia seeds soaked in 1/4 cup filtered water for 15 minutes 2 tbsp melted extra virgin coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest
of 1 lemon
1/8 cup pea protein powder (I used our lovely non-GMO golden pea protein powder: 1 - perfect ingredient, nothing else) 1/8 cup gluten - free self - raising flour 115
ml almond milk 1/8 cup cocoa powder (18.5 g) 2 tbsp (32g) cashew butter (I used this 100 % cashew one from Meridian) 1 tbsp (13g) date syrup (or your natural sweetener
of choice) Stevia drops to taste or your sweetener
of choice (I used these ones, they's the best in my opinion)
Ingredients: 2 sweet potatoes, peeled and diced 1 leek olive oil or coconut oil 2 cups kale, chopped 3 eggs 100 cc (
ml)
almond milk A dash
of nutmeg Salt Pepper
200
ml Almond Breeze ® Unsweetened
Almond Milk 1 tablespoon Chia seeds — see info below 1 tablespoon Golden Linseeds — rich in Omega 3 a good dollop of 0 % Natural Greek Yogurt (for extra protein) 1 generous teaspoon of Coconut oil — see info below half a small Avocado — see info below Blueberries and Strawberries - antioxidant rich half teaspoon Cinnamon — lowers blood sugar levels Almond milk ice cubes Add all of the ingredients except the ice to a smoothie maker or blender and whizz up for a couple of minutes till smo
Milk 1 tablespoon Chia seeds — see info below 1 tablespoon Golden Linseeds — rich in Omega 3 a good dollop
of 0 % Natural Greek Yogurt (for extra protein) 1 generous teaspoon
of Coconut oil — see info below half a small Avocado — see info below Blueberries and Strawberries - antioxidant rich half teaspoon Cinnamon — lowers blood sugar levels
Almond milk ice cubes Add all of the ingredients except the ice to a smoothie maker or blender and whizz up for a couple of minutes till smo
milk ice cubes Add all
of the ingredients except the ice to a smoothie maker or blender and whizz up for a couple
of minutes till smooth.
500
ml 2 cups
of almond milk (or coconut -
almond or other non-dairy
milk) 1/2 — 3/4 tsp ground turmeric 1/2 tsp ground cinnamon 1/8 tsp freshly ground black pepper (or to taste) 2 tbls coconut sugar, honey or your favourite unrefined sweetener (or to taste) 2 tsp coconut oil Ginger or other spices (optional, to taste)
Filling 1 1/2 cups / 200 g cooked black beans (equivalent to 1 can drained and rinsed beans) 5 dates, pitted 1 tbsp coconut oil 2 shots / 1/4 cup / 60
ml strong coffee 1/3 cup / 80
ml plant
milk of choice (like rice, oat, soy or
almond milk) 3,5 oz / 100 g dark chocolate (70 %)
1 flax egg (1 tbl
of flaxseed meal or a flax / chia combo + 3 tbl
of water) 4 (3.5 for the recipe and 1/2
of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp
almond extract 1/4 cup coconut sugar 2 1/2 (38
ml) Tbsp maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4 cup unsweetened plain
almond milk 1.25
almond flour 1.25 cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25 cups
of gluten - free oats 1 cup chopped walnuts or vegan chocolate chips
Ingredients 150 g semi-wholemeal wheat flour 100 g cornmeal (OGM - free) 50 g
almond flour a pinch
of whole sea salt 3 tablespoons cream
of tartar 150
ml agave syrup 50
ml extra virgin olive oil 150
ml unsweetened, unflavoured soy
milk (OGM - free) 1 tablespoon natural vanilla extract 1/2 teaspoon grated lemon zest (organic) 200 g -LSB-...]
240g white spelt flour (or a mixture
of white and wholemeal) 130g dates chopped 190
ml coconut
milk or
almond milk or other diary free
milk.
150 g whole oatmeal flour 50 g semi-whole wheat flour 50 g whole kamut flour a pinch
of whole sea salt half a teaspoon baking soda 80
ml almond milk, plain (unflavoured) and unsweetened 90
ml extra virgin olive oil 150 g rice malt syrup 60 g unrefined cane sugar such as muscovado
200 g fair trade dark chocolate (70 % cacao) 90 g quinoa flour a pinch
of whole sea salt a pinch
of cinnamon powder 1 teaspoon cream
of tartar 115 g rice malt syrup 55 g maple syrup, grade B or C 4 tablespons powdered flax seeds, mixed with 12 tablespoons filtered water 50 g hazelnut butter 50
ml extra virgin olive oil 1 tablespoon hazelnut oil 6 tablespoons
almond milk, unflavoured and unsweetened
Ingredients 150 g whole oatmeal flour 50 g semi-whole wheat flour 50 g whole kamut flour a pinch
of whole sea salt half a teaspoon baking soda 80
ml almond milk, plain (unflavoured) and unsweetened 90
ml extra virgin olive oil 150 g rice malt syrup 60 g unrefined cane sugar such as muscovado Makes -LSB-...]
Ingredients: 3/4 cup (100 g)
almond meal 2 Tbsp coconut sugar or other natural sugar 3 Tbsp extra virgin coconut oil, melted 200
ml almond milk 2 (3.5 oz / 100 g each) soy - free dark chocolate bars 3 cartons (6 oz / 170 g each)
of So Delicious Greek
almond or coconut
milk yogurt 1/3 cup (50 g) coconut sugar or other natural sugar 1/3 cup (55 g) gluten - free flour or rice flour 1 carton
of raspberries for garnish Powdered sugar for dusting (optional)
For the hazelnut cream 200
ml almond milk a pinch
of whole sea salt 2 -LSB-...]
Ingredients For the custard 500
ml unsweetened and unflavoured
almond milk 3 teaspoons agar agar powder 6 tablespoons rice malt syrup 3 tablespoons
almond butter For the berries black berries (1 small basket) blueberries (1 small basket) 3 - 4 tablespoons rice malt syrup a few pinches
of vanilla powder 2 tablespoons lemon juice lemon zest (from -LSB-...]
Ingredients 1 large ripe avocado, peeled 1 zucchini, cleaned half a medium cucumber, cleaned a handful
of fresh basil, cleaned 250 - 300
ml almond milk, unsweetened and unflavoured juice
of half a lemon whole sea salt, just enough to taste a few pinches
of dried, powdered ginger 2 tablespoons extra virgin olive oil 1 - 2 teaspoons coriander -LSB-...]
Ingredients 200 g semi-whole rice 5 ripe apricots, cleaned, stoned and quartered (and 1 more for garnish) 50
ml agave syrup (and some for garnish) 180
ml almond milk the seeds
of half a vanilla pod
almond flakes, for garnish Makes 6 - 8 servings.
Ingredients 280 - 300 g cooked semi-whole rice 100
ml coconut
milk, unsweetened and unflavoured 100
ml almond milk, unsweetened and unflavoured a few pinches
of vanilla powder 2 handfuls raspberries, cleaned maple syrup, to taste a handful
of toasted pumpkin seeds Makes 2 servings.
• 150g poppy seeds • 85g (1/4 cup) honey / maple syrup • 120
ml (~ 1/2 cup) unsweetened
almond milk • 1 vanilla pod, seeds
of OR 1/4 t vanilla extract • 1 orange, grated zest
of • 1/4 cup dried cranberries
1 ripe banana 1 tbsp cacao powder 1 tbsp peanut butter 400
ml plant - based
milk + 1 tbsp chia seeds Handful
of almonds
4 frozen bananas (about 4 cups sliced) 1/3 cup (80
ml) unsweetened
almond milk 2 fresh dates, pitted 1 teaspoon vanilla extract 2 tablespoons raw cacao powder 2 tablespoons peanut butter, plus extra for serving pinch
of sea salt fresh berries, for serving
180
ml egg whites 100
ml almond milk 1 tbsp coconut flour 2 sachets
of chocolate missfits 1 tsp baking powder Sweetener (to taste if required) Optional fillings: cacao nibs, berries, superfood powder or nut butter
115g pitted dates 85
ml boiling water 90g wholemeal self - raising flour 1 tsp bicarbonate soda 1 whisked egg 1 tsp vanilla extract 42g fat free yoghurt 70g coconut sugar (I use TheGroovyFood Company) 50
ml almond milk Pinch salt (Butter and sprinkle
of flour for greasing tins)
In a small sauce pan, place the 1/4 cup (60
mL)
of the
almond milk, cream, sweetener, vanilla and a dash
of salt on the stove and bring it up to a point just below a very low simmer.
I take 175
ml of unsweetened
almond milk (if you are non vegan you can use regular
milk) and put it on the stove and add 50 grams
of vegan butter.
Ingredients 2 bananas, peeled 350
ml almond milk 170 g
almond butter 100
ml agave syrup 2 tablespoons arrowroot a pinch
of vanilla powder a pinch
of dried ginger powder a pinch
of whole sea salt 80
ml coconut
milk 3 - 4 handfuls
of chopped walnuts maple syrup (grade C, or B), to taste Makes 4 - 6 -LSB-...]
I used 100
ml homemade
almond milk, 100
ml water, 1/2 banana, 1 tbsp PB, and a scoop
of chocolate sunwarrior protein powder.
1 Tbsp olive oil 4 cups vegetables, chopped (I used zucchini, red pepper and onion) Salt and pepper Oil for spraying the loaf pan 1.5 cups (200 g) gluten - free flour 2 tsp baking powder 1/2 tsp salt 3 eggs 100
ml milk (I used
almond milk) 100
ml plain yogurt 1/4 cup (30 g) Parmesan cheese, grated 1 Tbsp Parmesan cheese, grated, for topping 1 Tbsp fresh herbs
of your choice (optional)(I used tarragon.)
for the pancake: 150 g chickpea flour (a.k.a. gram flour) 230
ml milk of your choice (I use unsweetened
almond) 2 tbsp extra virgin olive oil 2 medium carrots ghee or coconut oil salt and freshly ground black pepper, to taste
100g oat flour 75g rice flour 25g ground
almonds 4 tablespoons cocoa or cacao powder 50g coconut sugar 1 teaspoon baking powder 1/2 teaspoon bicarbonate
of soda 200
ml almond milk 2 tablespoons rapeseed or melted coconut oil 2 tablespoons maple syrup 1 teaspoon vanilla extract
250
ml almond milk (or nut / seed
milk of choice) 2 tsp red velvet blend 1 tsp raw honey or rice syrup (optional) 1 handful ice
for the béchamel 2 tbsp (30
ml) extra virgin olive oil 1/4 + 1/8 cup (54 g) whole wheat pastry flour 3 cups (750
ml) unsweetened
almond milk — at room temp 1 fat pinch
of nutmeg 1 pinch
of white pepper 1/2 tsp himalayan salt
cookies 1 cup (120 g) chickpea flour 3⁄4 cup (85 g) oat flour 3⁄4 cup (108 g) coconut sugar 1⁄2 cup (40 g) cacao powder, plus extra for dusting 1 teaspoon psyllium husk powder 1⁄4 teaspoon baking soda Pinch
of fine salt 1⁄4 cup (60
ml) coconut oil, melted 1 teaspoon pure vanilla extract 1⁄4 cup plus 1 tablespoon
almond milk
for the cream 1 1/2 cup / 190 g cashews 0.8 pound / 365 g medjoul dates 1/4 cup / 60
ml maple syrup 1/2 cup / 120
ml coconut oil, melted 1 pinch
of salt 1/4 cup / 60
ml almond milk (room temperature or warm)
Batter 3/4 cup ground
almonds (100 g) 2 Tbsp coconut sugar (alternatively brown sugar or sukrin gold) 1/2 tsp ground vanilla 1/2 tsp baking powder a pinch
of salt 1 Tbsp melted coconut oil or butter 1 egg, whisked Around 1/5 cup full fat coconut
milk (50
ml)
1/2 cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1 cup filtered water 1/2 cup / 45 g rolled oats 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250
ml unsweetened
almond milk 1 egg or 1 tsp chia seeds soaked in 1/4 cup filtered water for 15 minutes 2 tbsp melted extra virgin coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest
of 1 lemon
1 cup (250
ml) full - fat coconut
milk (canned) 1 tablespoon lemon juice 1 cup (140 g) superfine brown rice flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) quinoa flour 1/4 cup (25 g)
almond flour 1 tablespoon baking powder 3/4 teaspoons fine sea salt 1/4 teaspoon ground ginger 1/2 cup plus 1 tablespoon (115 g) natural cane sugar Zest
of 2 lemons, finely grated 3 small eggs (my friend Kim gave me some and they had deep orange yolks which make the cake rich and yellow) 1/4 cup olive oil 3 ounces (90 g) diced rhubarb 3 ounces (90 g) sliced strawberries 3 ounces (90 g) raspberries 1/2 teaspoon ground pink peppercorns
1 juicy clementine or tangerine, peeled and broken into segments 1 small beet, peeled and chopped 1⁄2 cup (125
mL) red berries
of choice (such as raspberries or strawberries) 1⁄2 ripe banana, preferably frozen 2 tablespoons (30
mL) raw or roasted
almond butter (I prefer roasted) 1 tablespoon (15
mL) chia seeds 1 cup (250
mL) unsweetened
almond milk 1⁄4 teaspoon (1
mL) pure vanilla extract pinch fine sea salt (omit if using salted
almond butter)
125g buckwheat flour 1 tsp baking powder 1/2 tsp bicarbonate
of soda Pinch Himalayan salt 45g coconut palm sugar 60
ml maple syrup 5 tbsp
almond milk 1 tsp vanilla bean paste 4 tbsp coconut oil and extra for greasing 5 tbsp peanut butter
Ingredients For the cake 150 g semi-whole wheat flour 150 g millet flour a pinch
of whole sea salt half a teaspoon cream
of tartar 4 Granny Smith apples 160
ml unsweetened and unflavoured
almond milk 100
ml extra virgin olive oil 170 g rice malt syrup a few pinches
of vanilla powder For the -LSB-...]
• 15 unsalted, raw nuts • 200 g tub low - fat natural yoghurt with frozen berries • 4 apricot halves and 4
almonds • punnet
of strawberries • 250
ml skinny latte • Homemade smoothie with low - fat
milk, yoghurt and frozen berries • 1 cup air - popped popcorn • 175g tub
of Yoplait Forme yoghurt • 1 John West 61g Tuna to Go Lemon & Cracked Pepper • 10 Sakata crackers with salsa • Vegie sticks (carrot, celery, capsicum, snow peas, asparagus, cauliflower) with salsa • Small muesli bar (420 kJ approx.)
Ingredients» 1 scoop unflavoured brown rice or pea protein powder» 1 egg» 1 tbsp grated parmesan» 30
ml unsweetened
almond milk (adjust as needed)» 1 rasher Weight Watchers bacon (optional), pan fried and chopped finely» 7 pieces
of chargrilled capsicum» Spray oil (for bacon)» Salt and pepper to taste
Breakfast — 1 cup Granola and 8 oz (1 cup)
Almond Milk Morning Snack — 16 ozs (2 cups / 500
ml) Green Smoothie Lunch — 2 full Nori Rolls Afternoon Snack — 1/3 batch
of Kale Chips Dinner — 2 cup Big Leaf Salad with 1 Nutmeat Patty, Crackers and 1/4 cup Cashew Cheese Dessert or Evening Snack — 1 Rawkalicious Cookie or Protein Shake *
Add two scoops (25g) to shaker containing 250
ml or more
of water or your choice
of milk (e.g. rice or
almond) and shake.
I would usually have a protein shake (22g
of protein, 2.2 g carbs) with 250
ml unsweetened
almond milk.
Blend up: — 300
ml of almond or coconut
milk — 2 tbsp
of cocoa powder — 1/2 cup
of frozen blueberries — 4 - 6 drops
of stevia
For the bake: 1/4 cup (20 g) rolled oats 2 Tbsp (14 g) oat bran * 2 Tbsp (15 g) flour
of choice ** 1/4 tsp baking powder pinch
of salt 1/2 medium ripe banana (50 g) 1/4 cup (60
ml) unsweetened
almond milk 1/2 Tbsp (8
ml) maple syrup 1/2 tsp.