Transform Your Life 🦋
Ingredients ✨
3/4 cup of cacao powder
3/4 cup of coconut oil
A pinch of Himalayan pink salt
1/4 cup of agave or maple syrup
2 drops of vanilla essence
1/4 cup of sunflower seeds
2/3 cup of raisins
Recipe ✨
Mix all the ingredients together in a bowl.
Pour mixture into paper cups or an ice cube tray.
Cover and put into freezer for at least 1 hour to set.
Garlic and herb mashed potatoes. ✨
Ingredients ✨
4 small russet potatoes
1/4 cup of fresh chopped parsley and cilantro
1/4 teaspoon Himalayan pink salt
1/4 teaspoon of black pepper
6 table spoons of vegan butter
1/4 teaspoon of paprika
1/4 teaspoon of cayenne pepper
1 table spoon of crushed garlic
Dried herb mix
Recipe ✨
Cut the potatoes into 2 inch chunks .
Place in pan and cover with water.
Bring to the boil.
Add salt, pepper,,garlic, paprika, cayenne and the day herbs and half of the cilantro and parsley mix and stir for 2 mins.
Leave to simmer on medium heat for 10/15 mins until the potatoes are tender
Drain the water
Bring back to the hob and add butter and the rest of the cilantro and parsley and more seasoning to taste, stir together for a few minutes on medium heat.
Serve immediately.
Serves 2.
Sweet potato mash. ✨
Ingredients:✨
2 sweet potatoes
1/4 teaspoon of Himalayan pink salt
1/4 teaspoon of black pepper
1 table spoon of crushed garlic
1/4 teaspoon of paprika
1/4 teaspoon of cayenne pepper
1 table spoon of mixed dried herbs
4 table spoons of vegan butter
Recipe ✨
Cut the sweet potatoes into 2 inch chunks.
Place in pan an cover with water.
Bring to the boil.
Add salt, pepper, herbs, cayenne, paprika, garlic powder
And stir.
Allow to cook until tender on medium heat for 10/15 mins.
Drain the water.
Turn of the heat, return the pan to the hob and add the butter and more seasoning if required and stir on the cooling hob for 1/2 minutes
Serve immediately.
Garnish with fresh cilantro.
Purple sweet potato mash✨
Ingredients:✨
2 purple sweet potatoes
1/4 teaspoon of Himalayan pink salt
1/4 teaspoon of black pepper
1 table spoon of crushed garlic
1/4 teaspoon of paprika
1/4 teaspoon of cayenne pepper
1 table spoon of mixed dried herbs
4 table spoons of vegan butter
Recipe ✨
Cut the sweet potatoes into 2 inch chunks.
Place in pan an cover with water.
Bring to the boil.
Add salt, pepper, herbs, cayenne, paprika, garlic powder
And stir for a few minutes.
Allow to cook until tender on medium heat for 10/15 mins.
Drain the water.
Turn of the heat, return the pan to the hob and add the butter and more seasoning if required and stir on the cooling hob for 1/2 minutes
Serve immediately.
Garnish with fresh cilantro and sunflower seeds.
Serves 2 add one potato per extra serving.
Homemade hibiscus tea great for hot sweats and tastes delicious. 💗
made with organic hibiscus powder and agave to sweeten. ☕️
✨Reduces blood pressure.
✨Regulates body temperature.
✨lowers cholesterol.
✨Full of antioxidants.
✨Supports a healthy immune system.
✨Relieves pms cramps.
Boil some filtered water for 3 mins then add 4 tablespoons of hibiscus powder and leave to steep for another 2 minutes and stir, then just add maple syrup or agave to sweeten. 💗
Homemade vegan organic peanut butter cookies made by my son Jerrold.
Dry ingredients:✨
1 cup of rolled oats
3/4 cup of oat flower
3/4 cup of shredded coconut
3/4 teaspoon of baking soda
3/4 teaspoon of baking powder
1 teaspoon of cinnamon
1/4 teaspoon of salt .
Wet ingredients:✨
1 cup of smooth peanut butter
1/4 cup of melted coconut oil
1/4 cup of coconut sugar
1/4 cup of agave
2 flax eggs (6tbsp of water, 2 tbsp of ground flax. Leave to set for ten mins.)
1 teaspoon of vanilla extract.
Preheat the oven to 350
Mix ingredients in bowl
Mix wet ingredients in a bowl
Add wet to dry ingredients & mix well
Use tablespoon to spoon the mixture on to
on parchment paper
Bake for 8-10 mins or untill golden brown. ✨
Avocado ice cream 💗
Ingredients:
2 avocados
4 frozen bananas
I table spoon of Maple syrup
1/4 cup of filtered water
Topped with banana, strawberries, chia seeds and cinnamon.
Blend all ingredients together in blender for 2 minutes. Refrigerate for 30 mins before serving.
