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Turmeric, Banana & Chai Thickshake
  Photography by  Elisa Watson .

Photography by Elisa Watson.

Another Monday is here and so along with it comes another beautiful recipe! 

This drink is a truly delicious and nourishing treat that is so thick you might be safer to ditch the straw and pick up a spoon instead. This drink is my go-to afternoon smoothie on those days where you just need something calming and delicious. It's creamy, energising and super super good! There is something about the combination of chai and banana which goes so well together and provides such a mood boost (in my opinion). This little beauty has all the ingredients you need to thank your body. It contains anti-inflammatory turmeric, the blood sugar level regulator cinnamon to provide you a steady release of energy throughout the afternoon or morning then it's also got cardamom, a dollop of raw honey (or coconut sugar for my vegan friends) and ginger to sooth the stomach and get the digestive system flowin'. 

I completely adore this drink and it fills my belly up with complete nourishing happiness. Make this drink and take a moment to enjoy, relax and zen out!


Serves 1
Prep time: 5 minutes

Ingredients
1-2 frozen bananas
1/2 tsp ground turmeric
1/2 tsp cinnamon (plus extra to sprinkle on top)
1/4 tsp ground cardamom
1/4 tsp ground ginger
1 heaped tsp honey or coconut sugar
1 tsp black tea
1/8 tsp black pepper
1/8 tsp sea salt
1 clove
1/4 star annise
OR
alternatively just add in 1/2 tbsp wet chai mix!
small handful ice
1 - 1 1/2 cups plant based milk (such as oat or almond milk)
1 tbsp coconut milk/cream

optional - 1 scoop vanilla protein powder

Method
Add all ingredients into a blender and blitz to combine. Once smooth (about 1-2 minutes depending on your blender), pour into a glass and enjoy immediately! 

Peanut Butter & Chocolate Chip Chia Cookies
  Photography by  Elisa Watson .

Photography by Elisa Watson.

It is the first day of Spring here in Australia and I couldn't be happier! The tulips are out in my garden, the blossoms are starting to appear in the streets, the sun has been out and the weather is slowly warming up. I am sorry to my friends where you have just experienced last day of summer for the year and are heading into Autumn - although Autumn rules, as do the leaves, the sweaters and the food so I wouldn't be too sad! 

Today I present you a biscuit which in my opinion is the best thing in any season and at any time of the year. They are very easy to whip up, they are the most delicious and will have you totally in love as they melt in your mouth. These little beauties are perfect for the lunch box or enjoyed with a cup of coffee or tea (or dare I say it a glass of creamy nut mylk!). They are super crunchy on the outside and soft in the middle - something quite rare and hard to achieve when making plant based cookies! 

Not only are these bad boys vegan, but they are also refined sugar free and gluten free. So what are you waiting for? Do yourself (and your family, friends and colleagues) a favour and get a batch of these in the oven!


Makes around 40 cookies
Prep time: 5 minutes
Cooking time: 20 minutes

Ingredients
1 1/2 cups buckwheat flour*
1 cup brown rice flour
1 cup almond or hazelnut meal
3/4 cup coconut sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/4 cup chia seeds
1/3 cup coconut oil
2/3 cup plant based milk (such as soy, oat, almond)
1/3 cup peanut butter or almond butter
2 tsp vanilla paste
1/2 cup dark choc pieces

Method
Preheat oven to 180ºC/350ºF.

In a stand alone mixer (or just a bowl if you do not own one) add the flours, almond/hazelnut meal, coconut sugar, baking powder, salt and chia seeds. Mix the ingredients together until combined.

Add in the coconut oil, plant based milk, peanut butter and vanilla paste. Mix for 2-3 minutes or until a dough has formed. Add in the dark chocolate pieces and mix for a further minute.

Roll out 1 heaped tsp of dough at a time and place onto a lined baking tray - leaving a small gap between cookies. Bake in the oven for 15 minutes (or until cookies are golden), rotating your tray half way through. You may have to do the cookies on two trays as it makes a lot!

Remove from the oven and allow to cool - even if you want to sneak a cookie whilst they are warm, please let them sit for 5 minutes to ensure they have crisped up before you do!

Once completely cooled store in an air tight container for up to 5 days, that is if there is still some left!
 

Ginger & Date Crunchy Gluten Free Granola
  Photography by    Elisa Watson . Pictured:  Fresh Organic Goods  Almond Milk.

Photography by Elisa Watson. Pictured: Fresh Organic Goods Almond Milk.

How good is granola? Whether it's with yoghurt and fruit for a delicious breakfast, or just a handful shoved in your mouth for an afternoon snack, granola is one of those foods I always recommend you have made on hand. This is a very simple gluten free granola which is refined sugar free, lactose free and also superbly delicious. I'm sure some of you will have picked up my ever growing love of both ginger and dates, so this muesli includes them both to add that extra little something special! I like to make up some granola or muesli on the weekend and store it in an air tight container or jar ready for me throughout the week so there are no excuses for leaving the house without breakfast (even if it's eaten on the run!).

So, start your week off on a good note and whip up a batch of this beautiful granola! You will be able to find all the ingredients you need at your local health food store, and if you're in Melbourne you can head to The Staple Store in Ripponlea as these women specialise in muesli  and will help you get together all the ingredients you need! 

Don't make excuses for skipping breakfast. Make sure you spend that moment mentally preparing for your day and taking a moment for yourself to enjoy beautiful food. Even if it means waking up that extra 15 minutes earlier, wake up, go outside, breath, have a cup of tea and sit down and nourish your body with something nutritious. You will have longer lasting energy throughout the day, and won't be reaching for the biscuits when you get to work! 


Ingredients
1 1/2 cups puffed brown rice
1 cup puffed quinoa
1 cup desiccated coconut
1 cup brown rice flakes
1/2 cup linseeds
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
3/4 cup rice malt syrup
1/3 cup tahini
1/2 cup maple syrup or raw honey
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp vanilla paste or 1 vanilla bean (scraped)
6 medjool dates (chopped)
1/4 cup chopped pecans (optional)


Method
Preheat oven to 180ºC/350ºF.

Place all ingredients into a bowl and mix until combined and well coated.

Spread onto a lined oven tray and place into the oven for 15-20 minutes or until granola is golden. You may have to use two oven trays or bake the granola in two batches. Check the granola half way through and mix with a fork to ensure extra crunch and that everything gets toasted.

Remove from oven and allow to cool on the tray. Once completely cooled, break granola up into pieces and place into an air tight container or jar. The granola will keep for 2 weeks.

Serve with yoghurt, fruit and/or your favourite nut mylk and enjoy!