Sunday sushi 🍥💚 A good chance for me to practice some knife skills! I'm quite impressed with my julienne carrots 😉 Short grain rice seasoned with mirin, rice vinegar, salt and agave. Filled with sauerkraut, carrot, peppers, black kale and cucumber
ZOATS to keep balance in our breakfast. 👌🏼 Although, I’ve never actually called them Zoats in real life... just oatmeal with zucchini. 🙈😂
Anyways, this is one of the only ways I will eat zucchini, as it’s not my favorite veggie. But is totally mild enough when thrown in to oatmeal raw! 🙌🏼
Today’s bowl has @wholefoods organic oats cooked in almond milk, @imperfectproduce zucchini and apples, @navitasorganics cacao nibs, @salbachia chia seeds, almond butter, and pure maple syrup.
What’s on your table for breakfast this morning? 🙃
7 521 hours ago
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🍊❤Chocolate Orange Mousse from @wearesovegan : These chocolate orange mousse cups are guaranteed to impress both your vegan and non-vegan friends. Filled with rich, chocolatey goodness, the orange skins are a fun serving option if you want to try something a bit different! These will last in the fridge for a few days. We recommend serving with whipped coconut cream and chocolate trimmings, but feel free to experiment with fruits, seeds and any of your favourite toppings.
Makes 4 cups.
75g dark chocolate (plus a little extra for decoration)
1 avocado peeled and stone removed
2 tbsp maple syrup
Can of coconut milk
1/4 cup orange juice
1 tsp orange zest
1 tsp vanilla extract
2 large oranges
1. Place can of coconut milk in the fridge to set the cream.
2. Slice the two large oranges in half and, then remove the segments and skin from the insides using a spoon. I use a bowl underneath the oranges to catch all the yummy juice to drink later!
3. Then, place a heatproof bowl in the mouth of a pan containing roughly an inch of hot water. Melt the chocolate in the bowl, stirring occasionally. Once the chocolate is melted, remove the bowl from the pan and leave the chocolate to cool slightly while you carry out the next steps.
4. Remove can of coconut milk from the fridge and remove the solid cream that has set at the top of the can.
5. Place 1/2 cup of the coconut cream in a food processor. Then add the avocado, maple syrup, orange juice, orange zest and vanilla extract, and pulse until smooth.
6. Add in the melted chocolate and pulse for a further 15-20 seconds.
7. Transfer the mousse mixture to the orange halves and place in the fridge to set for at least 30 minutes.
8. When you are ready to serve, remove the mousses from the fridge and top with the remaining coconut cream and grated dark chocolate.
I’ve been dying to use @just_blends charcoal in my raw vegan cake recipes for months and I finally tested it 2 days ago. Woah! Insane, I’m so impressed with the results. Everyone loved it, I couldn’t taste a difference at all from my original recipe.
This will be featured in my upcoming food styling & photography course in collaboration with The Vegan Network and @sphericity. If you want to learn how I made / styled / shot / edited this recipe sign up for my newsletter via my bio to receive the course invitation in a few days. You’ll get my 2 free recipe ebooks as a bonus ;)