 With the sweetness of cranberries, the crunch of toasted almonds and pistachios and the health benefits of Okra, Beans, Broccoli and Cauliflower ... this salad is filling, delicious and healthy!  Green Detox Salad Recipe Type: Salad Prep time: 20 mins Cook time: 5 mins Total time: 25 mins Serves: 4 servings. Ingredients
Instructions: Blanch Beans and Okra: In a medium sized sauce pan, heat water until boiling. Add Okra and beans for 2 minutes. Drain and then place vegetables in a container of iced water. This will bring out the vibrancy of their color and keep their crunch. Toast Nuts: In a preheated oven of 180 degrees celsius, place nuts on a tray and toast for 10 minutes, turning once or twice. Make "rice": Grate broccoli and cauliflower by hand or in a food processor. Salad dressing: Deseed jalepenos, destem mint leaves, and juice lemons. Add into a small food processor and process until it becomes a smooth dressing. It will be extremely strong in lemon at this point but it will be perfect when you add it to everything else. Mix all 4 steps above, keeping some nuts aside for a garnish. Serve when ready! Then sit back with your loved ones, and enjoy this hearty salad that makes healthy eating delicious! If you liked the recipe, or know someone who will, please share, like or comment via the social media links below. Love and light, Penelope   A delicious spin on a favourite cold weather beverage!  Blackberry Mulled Wine Recipe Type: Warm beverage Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: 6 glasses of mulled wine Ingredients
Instructions In a medium saucepan, combine plum nectar, apple juice, cloves, cinnamon sticks and blackberries. Bring to a slow boil and then simmer for 15 minutes. This is the true opportunity for the wine to be 'mulled'. It will bring out the warmth of the cloves and cinnamon and further concentrate the sweetness of the fruit. You can prepare this in the morning and allow the flavours to deepen and intensify until you are ready to serve. Your home will also benefit by smelling of cinnamon and fruit for the day :) You can strain out the cloves and cinnamon at this point if you want a smoother drinking experience. Some like to remove the berries as well but I love the marinated fruit and often serve this with teaspoons so my guests can scoop them out and enjoy. Add your bottle of red wine, I think Merlot is best as it usually has a richness of stone fruit flavours and depths that suit the mulled wine ideal. Bring to a low-boil, which should take about five minutes and then serve. You don't want to boil off the alcohol content! Then it's time to garnish ready to show off on Instagram your fabulous creation! You could serve it with a cinnamon and sugar rim, or cinnamon stick garnish, or even thin slice fruit and then use a cookie cutter to create a shape: star, heart or even a tiny ginger-man! Then sit back with your loved ones, and enjoy one of the most delicious mulled wines I've ever tasted! If you liked the recipe, or know someone who will, please share, like or comment via the social media links below. Love and light, Penelope
 Delicious healthy Banana pecan muffins that are perfect to be shared at brunch or to give you an energy boost mid-morning!  Vegan Banana and Pecan Muffins with a Cardamom Spice Sugar topping Recipe Type: Vegan Muffin Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Serves: 12 Muffins Ingredients
Topping: 1/3 cup of sugar and 2 tablespoons of cardamom, mixed. Instructions Pre-heat the oven to 180 degrees and line your muffin pan In a large mixing bowl, combine dry muffin ingredients; flour sugar, baking powder, baking soda, salt, ginger, cinnamon nutmeg, and pecans. Mix well. In a different medium size mixing bowl, whisk together all of the wet cupcake ingredients; apple cider vinegar, vanilla extract, coconut oil, mylk, then after whisked add bananas. Pour the dry muffin ingredients into the wet, and mix together. Be careful not to overmix the batter. Taste test time – are you happy? This is your chance to ensure the flavours are delicious to you but note the spices will mellow while baking, especially ginger. Fill your muffin liners about 3/4 full with the batter, then top with the cardamom sugar. Bake for 18-20 minutes. Insert a toothpick into the middle and if it comes out clean, then we’re ready to enjoy. Eat warm from the oven with your favorite cup of tea or a fabulous coffee. If you liked the recipe, or know someone who will, please share, like or comment via the social media links below. Love and light, Penelope   Creamy, tart, with a hint of spice and sweetness, a beautiful way to start the day Vegan Berry Chia Pudding For a two person portion! Ingredients: 1/3 cup of rolled oats 2 tablespoons chia seed 1 teaspoon cinnamon 1/2 cup of mylk 1 tablespoon of maple syrup 1 cup fresh berries 1-2 tablespoons of yoghurt Garnish with toasted coconut flakes Instructions: 1) Mix oats, chia, cinnamon, mylk, and maple syrup together and leave overnight. 2) Before serving layer with fresh berries, yoghurt then toasted coconut flakes. Enjoy this healthy delicious breakfast for two.   Wild Berry Icing was the best - I left mine a little lumpy so I could taste the berries, in future I would blend it to be smoother!  Vegan Chocolate Cake with Wild Berry Frosting Recipe Type: Dessert Prep time: 30 minutes Cook time: 45 mins Total time: 1 hour and 15 minutes Serves: 8-10 people Ingredients: 1) Cake: 3 cups of Flour ½ cup of Cacao 2 cups of Brown Sugar 2 teaspoons of baking powder 1 teaspoon salt 1 tablespoon of cinnamon 1 tablespoon of ginger 2 cups of mylk (soy or coconut) 1 and ½ cups of coconut oil, liquid ¼ cup of apple cider vinegar 1 tablespoon of vanilla extract 2 chia eggs (2 tablespoons of chia and 6 tablespoons of water, mixed and left for 5 minutes before adding) 2) Frosting: ½ cup non hydrogenated vegetable shortening 3 cups of icing sugar 1 tablespoon of vanilla extract 3-4 tablespoons of wild berries (fresh or de-thawed). 2-4 tablespoons of mylk (soy or coconut), depending on frosting consistency Instructions: Preheat oven to 180C and line a 26 inch cake tin. In a large bowl, sift and mix the dry ingredients: flour, cacao, sugar, baking powder, salt, cinnamon, ginger and salt. In a separate bowl, combine the wet ingredients: mylk, coconut oil, vinegar, vanilla and chia egg. Stir in the dry ingredients into the wet ingredients until you have a smooth mixture, and all is well mixed. Fill your cake tin, and bake for 45 minutes. Insert a toothpick into the middle and if it comes out clean, then pull it out of the oven and transfer to a wire rack to cool. Using an electric whisk, blend all the frosting ingredients together (as you can see I didn't do this as I wanted to experiment with a rougher version to see and taste the berries). Place frosting in piping bag, and frost as you like. I didn’t have a piping bag, so I simply spooned on the frosting and smoothed it with a knife. Not as pretty, but equally as delicious! If you liked the recipe, or know someone who will, please share, like or comment via the social media links below. Love and light, Penelope   Easiest and most delicious pumpkin soup you'll ever make! Roasted Pumpkin and Sage Soup Recipe Type: Vegan Soup Prep Time: 10 minutes Cook time: 45 minutes Total time: 55 minutes Serves 4 people as mains, or 6 people as entrée size. Ingredients: ½ butternut pumpkin 1 tablespoon of garlic infused olive oil 2 cups of vegetable stock 2 cups of nut mylk 1 teaspoon of turmeric 1 tablespoon of ginger 1 bunch of fresh sage Salt and pepper to taste. Optional garnish: Drizzle of olive oil (garlic infused if possible) Sage leaves (3 for every bowl). Method: Preheat your oven to 180 degrees. Place pumpkin on a baking paper lined tray, drizzle with olive oil, and cook for 30-45 minutes until thoroughly and deliciously roasted. In your favourite saucepan, add roasted pumpkin, stock and mylk, turmeric, ginger, sage, salt and pepper, and blend with a hand held blender. Bring to boil, and then move to a medium-low heat until you’re ready to serve. You’ll find that adding the fresh sage after the main cooking is done will make the flavour stronger and more potent, and it will give the soup a really fresh and beautiful taste. I love a thick soup, but add another cup of water or nut mylk if you want to have a thinner version. I find water softens flavours and nut mylk will add richness and creaminess. Pour into bowls, and you can garnish Italian style by drizzling your favourite garlic infused olive oil, and then place three sage leaves in the middle of the bowl. Serve with crunchy sourdough or garlic bread, and enjoy! If you liked the recipe, or know someone who will, please share, like or comment via the social media links below. Love and light, Penelope   VEGAN VANILLA BEAN CRÈME BRULEE Recipe Type: Dessert Prep time: 30 minutes, plus refrigeration time Cook time: 10 mins Total time: 40 minutes Makes: 4-6 Brulee’s depending on serving size of dishes. Ingredients: 3 cups of Mylk (Coconut or Soy) ½ cup corn starch 1 cup sugar, plus 1/3 to make brulee 3 tablespoons of vanilla extract One vanilla bean, seeds scaped out Pinch of turmeric, for colour. Instructions: In a small – medium saucepan, mix mylk and cornstarch with a whisk and set aside for five minutes. Then add sugar, vanilla extract and seed, and turmeric and cook over medium-high heat just until boiling.Reduce the heat to medium and whisk continuously. Continue to cook until the mixture becomes thick in texture, this should take about 5 minutes. Pour the mixture into your ramekins or serving dishes, and smooth the tops. Let them cool for 10 minutes; then chill in the refrigerator for 3 hours or overnight.
 When read evenly sprinkle 1.5 -2 teaspoons of white sugar onto each ramekin, and then give it a little shake so that the sugar spreads evenly. I’ve tried to do this with sugar sugar and other types, and for whatever reason, white is better.
Get ready to torch J Holding your torch about 3-4 inches away from the sugar, move it make and forth until it bubbles evenly. You want it to be golden, and not ‘burn’ the sugar, unless you love the burnt sugar taste (which I do), and then burn it. Hold your torch about 3 inches away from the sugar move your torch back and forth to melt the sugar until it bubbles and turns slightly golden. Be sure to move your torch constantly or else you will end up with burnt sugar. Once you have melted all the sugar on your dish let the crème brûlèe sit for 3 to 5 minutes and serve immediately. Wow your friends and family with this wonderful twist on a classic french dessert! If you liked the recipe, or know someone who will, please share, like or comment!. Love and light, Penelope A zesty, fresh and delicious salsa - perfect on it's own with crunchy tortilla chips or served on top of tacos, burritos, enchiladas, or quesadillas.  Vegan Pineapple Salsa Recipe Type: Condiment or dip Prep time: 15 mins Cook time: 0 mins Total time: 15 minutes Serves: 4 Ingredients: 1 Pineapple, diced to the size needed for your salsa. 1 Red Onion, finely chopped 2 Lemons, juiced 2 Jalapeño, finely chopped 1 Bunch of coriander, finely chopped Salt, to taste Optional garnish:
Instructions: Combine all ingredients, mix well and you can serve immediately, or refrigerate overnight. Serve this zesty, fresh salsa by itself with some crunchy tortilla chips or as a condiment for tacos, enchiladas, quesadillas, or burritos. If you liked the recipe, or know someone who will, please share, like or comment via the social media links below. Love and light, Penelope    A crowd winning raw cupcake with three delicious elements of awesomeness!   Vegan Raw Chocolate Cupcakes, with Molten Chocolate middle and a Mint Spirulina frosting. Recipe Type: Dessert Prep time: 1 hour Cook time: 0 mins Total time: 30 minutes Makes: 8 cupcakes Ingredients Frosting: 1 and ½ cups of cashews, soaked overnight 1 cup of coconut oil, liquid 2 tablespoons of peppermint extract, less or more depending on your taste ¼ cup of maple syrup ¼ cup water 1 teaspoon of spirulina. Cake: 3 cups of walnut ½ cup of cacao nibs ½ cup cacao, raw ½ teaspoon of salt 1 and ½ cups of medjool dates, pitted 2 tablespoons of Maple Syrup Molten Chocolate Sauce 1 and ½ cups of cacao, raw 1 and ½ cups of maple syrup 2 Tablespoons of coconut oil, liquid. Optional garnish:
Instructions: Combine all ingredients for the frosting, in a food processor. Blend until smooth. Place in freezer, until it’s time to ice the cupcakes. Next, in the food process, process the walnuts alone until finely chopped. Add the cacao nibs, cacao, and salt and pulse 15 times. This will give the outsides a ‘crackle’ texture. Place mixture in a bowl. In the food processor, process the dates separately until their cut into small pieces. Now, add the rest of the cake ingredients, and combine until it creates a smooth raw cake like batter. If you’re dates are on the dry side, you may need to add some liquid coconut oil so that the batter sticks together. In lined cupcake tray, add batter to the cupcake mixture and create a thick bottom and walls, like a well. You need thick-ish bottom so that the molten chocolate sauce doesn’t leak. The sides should be more on a medium size. To make the molten chocolate sauce, blend or whisk the ingredients together in a bowl. Then spoon it into the middle of the cupcakes until fairly full. Place in freezer for 30 minutes, so the chocolate sauce becomes more solid. This will make it easier to frost the raw cupcakes. Place frosting in piping bag, and front as you like. I didn’t have a piping bag, so I simply spooned on the frosting and smoothed it with a knife. Not as pretty, but equally as delicious! If you liked the recipe, or know someone who will, please share, like or comment via the social media links below. Love and light, Penelope   This soup is the most energizing, reviving, nutrient dense soup I've ever eaten! I went from feeling exhausted, tired and a bit grumpy to A++ in an hour. I had a wonderful night's sleep and woke up full of energy and zest for life! This soup should be called the vegan-battery soup as you will be recharged after enjoying it :)  Kale, Mint and Jalapeño Soup Recipe Type: Vegan Soup Prep Time: 10 minutes Cook time: 20 minutes Total time: 30 minutes Serves 4 people as mains, or 6 people as entrée size. Ingredients: 2 bunches of kale, de-stemmed 1 big broccoli head 2 carrots 2 medium size potatoes 2 jalapeños 3 cups of vegetable stock 2 cups of nut mylk 1 tablespoon of dried garlic powder Salt and pepper to taste. 1 bunch of fresh mint Optional garnish Drizzle of olive oil (garlic infused if possible) Mint leaves Fresh slices of jalapeño Method: In your favourite saucepan, add kale, broccoli, carrots, potatoes, jalapeños, stock, mylk, garlic powder, salt and pepper. Bring to boil, and then move to a medium-low heat for 15 minutes. You can add extra stock or mylk if needed. Add fresh mint and then use a hand held blender to blend to a smooth consistency. Pour into bowls, and you can garnish with fresh mint or jalapeños in the middle of the bowl. Serve with crunchy sourdough or garlic bread, and enjoy! If you liked the recipe, or know someone who will, please share, like or comment via the social media links below. Love and light, Penelope  |
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