Rosemary Sweet Potato Fries
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Rosemary sweet potato fries and a creamy turmeric hummus. This is so good as a snack or light lunch. We might be a bit biased because of how much we love sweet potato fries, but who doesn’t?

Ingredients fries:
- 5 sweet potatoes
- 2 tbsp olive oil
- 2 tsp ground black pepper
- 2 tsp onion powder - rosemary (add after cooked)

Ingredients hummus:
- 1 can chickpeas
- 3 tbsp olive oil
- 2 tbsp aquafaba (liquid from chickpeas)
- 2 tbsp lemon juice
- 1 tbsp tahini
- 2 tsp turmeric
- 2 cloves of garlic
- salt and pepper to taste

Method:
1) Cut sweet potatoes into thin strips. In a bowl, add oil and then add other ingredients and aim to coat uncooked fries.
2) On a baking tray, add fries to oven and cook for around 40 minutes at 180C.
3) In a food processor add all the ingredients for the hummus and blend until smooth.
4) Serve both the fries and hummus up on a plate and start dipping.

Hummus is a great way to incorporate more turmeric into your diet. The turmeric complements the natural flavour of the chickpeas well while also adding an extra bit of kick. Turmeric also has amazing health properties, which is why we love to find new ways to slip it into recipes. Find out more about about turmeric here.

RecipesNasra Hussein
Blue Spirulina and Acai Vegan Soft Serve
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This is one of our favourite desserts for the summer, or anytime of year! The ice-cream base is made using a combination of coconut cream, dates and Madagascan vanilla. We then add blue spirulina and acai powder for added flavour, colour and nutrition. This is like superfood ice-cream!

Recipe for 2 servings:
- 480ml coconut cream
- 400g pitted majood dates (soaked in water for 10 minutes)
- 120ml cashew milk
- 1tsp vanilla extract
- 1tbsp blue spirulina powder
- 1tbsp acai powder

Method:
1) Place coconut cream in fridge overnight (this is important)
2) Blend soaked dates in a food processor until finer, then slowly add warm water until it becomes a thick date paste.
3) In a chilled mixing bowl add coconut cream. Whip the cream adding cashew milk and Madagascan vanilla extract until it is an even consistency. Slowly add the date paste to get the desired consistency, You want it to be smooth.
4) Divide the mixture into two, in one half add the blue spirulina and in the other the acai powder.
5) Alternate adding from each bowl when adding into a piping bag to create an interesting colourful blend.

RecipeNasra Hussein
Hibiscus Iced Tea
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Hibiscus iced tea with apple cider vinegar and fresh fruit. A pitcher of this is great for sharing and amazingly refreshing, especially in the summer time!

Ingredients:
- 2 cups loose leaf hibiscus tea
- 700g ice
- handful of blueberries
- 4 strawberries
- 1 sliced kiwi
- bunch of fresh mint
- 75ml apple cider vinegar

Method:
1) Fill just half way with ice
2) Fill rest with a cooled hibiscus tea mixed with apple cider vinegar
3) Add your fruit and then pour yourself a glass

Fruit infused teas are a fantastic way of incorporating apple cider vinegar into your diet. Consuming apple cider vinegar regularly can promote good gut health along with other benefits. That said, it has a strong flavour that some can find overbearing. But that’s no reason to avoid such an amazing food type! The sweetness from the fruit and the distinctive flavour of the tea do a great job at masking the vinegar.

Grab a glass!

Nasra Hussein
Peaches and Cream Vegan Cheesecake Bars
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Peaches and cream vegan cheesecake bars. The filling is made with coconut, turmeric, orange, carrot and ginger, which are all amazing ingredients for immunity. On top we added coconut cream whip and peaches. Peaches and cream make a dreamy combination!

Elements Included: Turmeric

Cheesecake ingredients (8 bars):
- 500g cashews
- 100g dessicated coconut
- 2tbsp agave syrup
- 2tbsp Unicorn Superfoods Immunity Blend (containing Turmeric)
- 1tsp vanilla extract

Base recipe:
- 2 cup medjool dates
- 1 cup oats
- 1 cup crushed nuts
- 1 tbsp agave syrup

Method:
1) Soak cashews in water overnight. When done drain water.
2) To make base, blend dates with agave until you create a paste (add a little water if needed). Then add all other ingredients. Freeze for a few hours before adding raw cheesecake mix.
3) With cashews and base prepared earlier, in a food processor blend cashews and then add other ingredients. You will be left with a thick mixture.
3) Add on top of base recipe and refrigerate. There is no need to freeze these!

Spicy Cauliflower Wings
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Have you ever tried cauliflower wings? They’re a great veggie alternative to chicken. This recipe combines sweet and spicy flavours, with a soy, garlic and ginger glaze. The flavours explode even more when you dip the wings into some gochujang sauce.

Elements included: Ginger

Glaze recipe:
- 2tbsp agave syrup
- 2tsbp soy sauce
- 1tbsp finely grated ginger
- large minced garlic cloves
- 1/2tbsp sesame oil

Additional ingredients:
- 1 bag of frozen cauliflower
- gochujang (Korean red pepper) sauce
- herbs to season

Method:
1) Preheat oven at 200C and line baking tray with parchment paper
2) Lightly oil cauliflower and put in oven for 25 minutes until cooked. We used frozen cauliflower so it needed a little longer
3) Mix together the glaze recipe
4) Take out cauliflower and add the glaze, cook for a few more minutes and you are done
5) Serve with sauce and throw some herbs on top

Cacao Pancakes
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Perfect for any Sunday brunch, these cacao vegan crepes are filled with coconut yogurt and loaded up with fresh fruit.

Elements included: Cacao


Ingredients (for 6 crepes):
- 2 cups of flour
- 4tsbp cacao powder
- 2 cups of oat milk (or any alternative)
- 60g aquafaba
- 2tbsp coconut oil

Method
1) Mix together dry ingredients.
2) Whisk aquafaba and combine liquid ingredients.
3) Slowly mix together the dry and liquid ingredients.
4) Cook on medium heat pan.
5) Let cool and fill with coconut yogurt.
6) Top with berries.

Nasra Hussein
Creamy Avocado Pesto Pasta
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This pasta is a great fresh lunch or dinner option.

Elements included: Ginger


Ingredients (2 servings)
- 5-10 closed cup mushrooms (sliced)
- 12 cherry tomatoes (halved)
- basil leaves
- 250g pasta of choice
- handful of edamame beans
- handful of pine nuts
- 4tbsp soy sauce
- 1tsp ground garlic
- 1tsp ground ginger

Pesto
- 2 avocados
- handful of fresh basil leaves
- handful of spinach
- 2tbsp lemon juice
- 1tbsp extra virgin olive oil
- salt and pepper to taste

Method

1. To make the pesto, blend all the ingredients until smooth. Add more lemon juice if required.
2. Marinate thinly sliced mushrooms in a soy sauce, garlic, and ginger mixture.
3. Cook pasta (follow packet instructions)
4. Lightly fry mushrooms and if available add chopped fresh ginger.
5. Cut cherry tomatoes in half.
6. Drain pasta and allow to cool.
7. Add pesto blend on pasta once cooled, adding other ingredients.


RecipesNasra Hussein