Month: March 2018

Big Batch Moroccan Chickpeas

This is the perfect meal to make for the changing seasons. It’s rich, comforting and full of warming flavours like cumin and turmeric. The sweet dried apricots add a beautiful contrast to the rich savoury sauce. This recipe makes about 8 – 10 serves so you can freeze half for a day when you don’t feel like cooking or invite your friends around for a plant-based feast. I love to serve this stew over a fluffy baked potato or some quinoa to soak up the beautiful sauce. Big Batch Moroccan Chickpeas Serves – 8 to 10     Prep – 10     Cook – 40 minutes      Difficulty – easy Ingredients 2 cans of chickpeas 2 carrots 2 celery stalks 1 onion 4 cloves of garlic 1 medium zucchini 2 capsicum 3/4 cup dried apricots 1 tablespoon each ground paprika, turmeric, cumin, fennel seeds zest juice of 2 oranges 2 cans of tomatoes 1 cup of water 2 tablespoons of olive oil To Serve flaked almonds natural coconut yoghurt quinoa or a baked potato spinach pomegranate seeds …

Maple & Cinnamon Chia Pudding

Chia pudding is a recipe I get asked for all the time which is crazy because it is the easiest thing to make. Chia seeds can be a little bit intimidating at first as they instantaneously go from a tiny crunchy seed to a thick gelatinous blob the second they touch liquid. This is because they are jam-packed with soluble fibre. The fibre absorbs the water and helps everything move smoothly through our digestive tract. Yay fibre! Chia seeds are also packed full of plant protein (6 grams per serve) and healthy fats which makes them the perfect food to help you power through your morning. This is one of my favourite breakfast because you can make it the night before and its ready to go in the morning, It travels extremely well so you can take it to work or school or the gym if you have to eat on the go. I’ve supplied my basic maple & cinnamon Chia pudding recipe along with 3 different flavour combinations, apple/date/tahini – Coconut/tropical fruit & Chocolate/raspberry/peanut …