We LOVE Matcha tea here and with it's amazing antioxidant properties, what's not to love?
Ideal for a gentle pick me up or your everyday ritual for self care..
Save money with the coffee shop versions and make your own.
1 and 1/2 teasp matcha powder
1/2 cup hot water
1/2 cup coconut milk
Mix the powder with hot water and whisk until smooth
Add coconut milk and continue to whisk until smooth and frothy
The wonders of the mighty chia seed are well known in the health industry. A fantastic source of protein in the plant based world but did you know just two tbsp's contain more potassium than a banana.
Store bought healthy snacking can be very expensive, so here's a recipe for the most delicious gluten free protein balls, you can make at home.
2 tbsp good quality almond butter
2 tsp maple syrup for vegan recipe
4 tbsp Raw Cacao Powder
1 tsp vanilla extract
100g gluten free oats
2 tbsp chopped dates
100g finely milled flax seeds or seeds of your choice.
Combine the almond butter, cacao, maple syrup, oats in a low heated saucepan.
Heat slowly until mixture is combined
Take off the heat and leave to cool for 5 mins
When cooled, mould into small balls
roll in milled seeds and place in a fridge to harden for 30 minutes- 1 hour
Place in airtight container
This will store for about 3-5 days
Store bought oat milk is available everywhere, but with the current pandemic across the world. We guarantee that making your own plant milk from scratch is definitely worth it.
To sweeten, you can add 50ml of apple juice
Hummus is such a simple dip to make and with the added benefit of it being full of the BIG 3 essential macro-nutrients (Fats, Proteins, Carbohydrates) it is no wonder that so many health conscious people choose it as their dip of choice.
According to consumer research firm Kantar World panel, Britain gets through 12,000 tonnes of the stuff a year, worth over £60m in 2011 and has risen between 5-10% every year since then, .
Here's our take on an extra creamy version of this delicious dip..
1 can of tinned chickpeas
1/2 can of tinned butter beans
2 tbsp good quality tahini
4 tsp lemon juice
3 cloves of garlic
omega seeds to sprinkle
salt and pepper to taste
Fresh chopped basil
1 teasp Chilli Oil
Add the beans and chickpeas first to blender with the lemon juice and water.
Add the remaining ingredients to a blender or food processor.
Blend until smooth
Taste - optional extra garlic or lemon juice or water
Scoop out and store in airtight container
sprinkle with seeds ( We use Omega seeds, chia, pumpkin, sesame and linseed)
This lasts around 3-4 days in fridge. (If you don't eat it all before then!)