- Coconut-cardamom vegan oats parfait with blueberry chia seed jam
- Green Tea Lime Pie Smoothie Bowl
- Lemony Potato, Broccoli and Goat’s Cheese Salad
Coconut-cardamom vegan oats parfait with blueberry chia seed jam
Oats soaked overnight are getting popular on the culinary promenade. And a vegan topping to your oats is just the way to healthy raw eating. Coconut milk, oats, chia seeds mixed with cinnamon, maple syrup all layered with blueberry chia seed jam and sliced pear; what’s not to love.
For the blueberry chia seed jam
550g frozen blueberries (about 4 cups + 2 tablespoons)
1/4 cup pure maple syrup, or to taste
A dash of fine sea salt
3 tablespoons chia seeds
1 teaspoon fresh lemon juice, or more to taste
For the vegan oats
1 can of full-fat coconut milk
1 cup rolled oats
3 tablespoons chia seeds
1 tablespoon pure maple syrup
1/2 teaspoon ground cardamom
1/4 teaspoon cinnamon
1-2 small ripe pears, diced (for layering)
To make the blueberry chia seed jam
Take a medium sized pan and stir together the blueberries and maple syrup until combined. Add a pinch of salt. Simmer uncovered for about 8-10 minutes until the berries are softened and release a lot of water.
Add chia seeds to the mixture and stir until mixed well. Continue to simmer and keep stirring frequently for about 8-15 minutes, until most of the water evaporates, the mixture thickens and the jam reduces in volume. Remove from the flame and stir in the lemon juice. Transfer the mixture into a bowl, uncovered and into the fridge until cool for at least a couple hours.
To make vegan oats
Stir together an entire can of coconut milk, oats, chia seeds, maple syrup, cardamom, and cinnamon in a large bowl until combined. Cover it and refrigerate overnight until the mixture thickens. Stir to combine before using.
Layer the chia jam, oats and diced pear into small jars.
Green Tea Lime Pie Smoothie Bowl
Nothing spells raw like a gluten-free, no cook, no bake, no oil, sugar-free recipe that is also a packed punch of tropical flavours. Relish the overload of green in this yummy healthy vegetarian recipe.
For the smoothie
1/2 cup coconut water
1 cup fresh baby spinach
1 large frozen banana
1/4 cup avocado
2 teaspoons lime zest
1 tablespoon + 1 teaspoon fresh lime juice
2 ice cubes
2 teaspoons pure maple syrup
1/2 teaspoon Matcha green tea powder
Options for the topping
Melted coconut butter
Matcha green tea powder
Add all the smoothie ingredients into a high speed blender and blend on high until smooth. Pour into a bowl and sprinkle on the toppings of your choice. Enjoy!
Lemony Potato, Broccoli and Goat’s Cheese Salad
1 tbsp extra-virgin olive oil
1 lemon zest and juice
1 broccoli cut into florets
200g trimmed green beans
20g dill leaves
100g goat's cheese
2 tbsp toasted pine nuts
Boil the potatoes until tender (12-15 mins). Once done drain well and place in a serving bowl with oil, lemon zest and juice. Allow it to cool. Add broccoli and beans to a pan of boiling water. Cook for 4 mins until tender. Drain, stir the drained broccoli and beans into the cooled potatoes with the dill and some seasoning. Break the goat’s cheese into chunks and scatter over with the pine nuts.