Most of us will admit that our lifestyle is far from healthy. So just in case the health bug has hit you, it’s time to drift towards raw and vegan eating. Here are three vegan recipes to help you eat healthier and better…
 

Coconut-cardamom vegan oats parfait with blueberry chia seed jam

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.

Ingredients

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)

Instructions

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

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.

Ingredients

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

Granola
Melted coconut butter
Dried coconut
Matcha green tea powder
Lime zest

Instructions

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

Lemony Potato, Broccoli and Goat’s Cheese Salad

Ingredients

500g potatoes
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

Instructions

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.