TURMERIC GOLDEN BALLS

Turmeric is a super food that you need to get friendly with! It works as an anti-inflammatory, packed full of anti oxidants, great for gut health, to strengthen your immunity, boost energy levels all while lowering your blood sugar.

Ahhhh sign me up. Turmeric on EVERYTHING!

INGREDIENTS

4 scoops vanilla vegan protein

1 cup apple sauce

2 tbs coconut oil

1/2 cup raw cashews

1/3 cup of desiccated coconut 

1/4 cup flaked almonds

1 heaped tbs turmeric + extra for rolling

2 tsp ginger powder

2 tsp cinnamon

2 tbs almond meal

1 pinch of black pepper

HOW:

- Combine all dry ingredients except the nuts in a medium mixing bowl

- Roughly chop the raw cashews & sliced almonds, add to the bowl and combined thoroughly. These are going to be key for texturally exciting balls.

- Add wet ingredients to the bowl and mix until a dough like mix is formed.

- Now it's time to start Rollin'. Take a heaped tbs of the mix, roll in to balls about 1 inch in diameter. After you've rolled your balls lightly dust the balls/coat them in the remainder of the turmeric.

- Store the balls in an air tight container in the fridge, this will keep them fudge like.

- Enjoy the balls as a guilt free pre or post workout snack or just on the go.

RAW / NO BAKE VEGAN PUMPKIN CHEESECAKE

I've made sure this recipe was perfected in time for Thanksgiving.This is pretty much entirely made in a NutriBullet / Blender, takes no more than 20mins (excluding fridge time) and its ridiculously delicious. Not to mention that it ticks all those healthy boxes : Pale, Dairy free, Gluten free, Sugar free and raw.

RAW VEGAN PUMPKIN CHEESECAKE: Serves 4. 

Remember this guy is super dense so it could even serve 6, I like making mini single serve cheesecakes in ramekins or cupcake trays  because miniature everything is the best but it's totally up to you! 

"Cheesecake" filling:

2 cups of cashews (make sure these are soaked in water for 30min, makes them extra creamy!)

1 can of organic pumpkin purée (15oz)

1 tsp pumpkin spice 

2 drops of stevia (optional)

1 tsp vanilla extract 

Pinch of ground ginger

Crust

10 medjool dates

2 cups of walnuts

1 tsp of cinnamon

1/2 tsp of Himalayan pink sea salt

2 tbs coco oil 

HOW:

• Take soaked cashews (make sure you've drained them) and place in bullet/blender. Blend til smooth.
• Add pumpkin to the blended cashews and continue to blend until creamy.
• Add all other ingredients to the mix and that's right you guessed it, BLEND AGAIN. 
• Your "cheesecake" filling should be super smooth by this stage, place it in the freezer to cool down while you start the base! 

Base:
Now this one is really difficult hehe...

• Place all ingredients in your bullet/ blender. 
• Blend until combined and breadcrumb esque. 
• Use your fingers to press the mixture into your ramekin, cupcake trays or pie dish. Make sure you re-enforce the edges of the base so it holds together, do this by making it 1/4 inch thicker in those areas. 
• Place bases in the freezer for 5mins.

Putting it together! 

• Take both the filling and the mix out of the freezer.
• Spoon the filling into your crusts/casings. 
• Top with nuts/ coconut /Cinnamon pretty much any delicious thing you can find. 
• Back in the fridge for 30mins or more and tadaaaaaaaa

PUMPKIN PIE CHIA PUDDING

I'm a sucker for seasonal food not to mention ALLLL things pumpkin spice, however giving up my year's worth of hard work in the gym to indulge and embrace the season is a little bit of a turn off. This guy is definitely the answer. Sugar free, Paleo, Dairy free and packed full of all of the favourite seasonal flavours, this Chia pudding works perfectly as a snack, breakfast or dessert. Enjoy! 

Ok so this one really is stupidly easy.....
INGREDIENTS:
1 &1/4 cup almond milk
5 tbs chia seeds
2 tsp pumpkin spice
2 tbs fresh ginger (grated)
1 cup pumpkin purée
3 drops of stevia (optional)

HOW:
- Combine all ingredients in a bowl and and leave in the fridge for an hr waiting for seeds to expand and magic to happen
- Once seeds have expanded stir again
- Spoon into glass and serve, top with walnuts, coconut and serve.

CARROT CAKE BATTER SMOOTHIE

Ok so its been a while since my last recipe upload, shit has been CRAY. 
Still no excuse, so here's a super simple smoothie to kick start the recipe influx! Yewwwwwwwww!!
 

Here's how: 

1 scoop Slender blend @proteinworld OR vega protein @vega_team (for Paleo and Vegan version)
1 cup water 
1 Carrot 
1/2 apple (peeled and chopped)
1/2 tsp of Cinnamon  
1 tbs flaxseeds 
1 tsp of fresh chopped Ginger
Ice
BLEND!!