Category

Recipes

Lisa Barwise
In Plant Based Nutrition, Recipes

Spicy Vegan Quinoa & Bean Salad with Creamy Avocado Dressing

This is a Lisa adaptation of an adapation from Veganangela a great Vegan recipe resource site. This is one of the most amazing salads I have ever tasted and made and is 100% vegan which means no dairy or meat and it’s 100% gluten free… it’s just my dream come true! Ingredients 1 cup uncooked quinoa 1 (15 oz) can black beans (or kidney beans), drained and rinsed 1 small punnet (200g) grape/plum tomatoes 1 orange bell pepper, diced 1 large avocado, peeled, seeded, and diced ½ cup diced cucumber (seeds removed) ½ cup sweet corn (canned or frozen/defrosted) ¼ cup diced red onion Salt and pepper, to taste 1 lime, for juicing over the salad ¼ cup chopped cilantro (fresh coriander)   Creamy Avocado Dressing 1 ripe avocado, peeled and seeded 2 desert spoons of plain soy yoghurt 1 clove garlic, minced 3 tbsp water 2 tbsp chopped cilantro (fresh coriander) 1 tablespoon tahini (or just add a desert spoon of sesame seeds) 1 tablespoon chopped green onion 1 tablespoon fresh lime juice (I put a whole juiced lime in) ¼ teaspoon ground cumin ⅛ tsp chili powder Salt and ground black pepper, to taste (heavy on the salt...
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Lisa Barwise
In Plant Based Nutrition, Recipes

Green Goddess Proothie

Green Goddess Proothie 1 Cup spinach1 Cup kaleKnob of cucumber1/2 Banana30G scoop vanilla protein powder1 Tablespoon of nut butter1 Tsp spirulina1 Tablespoon hemp seeds1 Tsp coconut oil8 Floz/200ml almond milkSprinkle of nutmeg Process all the ingredients in a powerful blender. If using a nutribullet place the leaves in first then denser items second, to blendBlend with iceDrink with straw for fun!Protein:28g carbs 41g fats 19g
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Lisa Barwise
In Recipes

Green Coco Smoothie

Green Coco Smoothie 2 cups strawberries1 banana1 young coconut, water and meat or (100ml of coconut water plus 1 tsp of coconut oi)2 cups spinach2 celery stalks1-inch cube ginger, gratedJuice of 1 lime1 cup water Blend everything in blender until smooth.
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Lisa Barwise
In Recipes

Black bean and lentil salad

Black bean and lentil salad 3 cups (1.4 L/47 fl. oz.) water1/4 cup (50g/1.8 oz.) red lentils1/4 cup (50g/1.8 oz.) green lentils200g (7.1 oz.) tinned organic black beans2 roma tomatoes, diced1 English cucumber, sliced1 handful of rocket (arugula)1/4 tsp. red chilli flakes1 tbsp. (15 ml/0.5 fl. oz.) extra virgin olive oil2 tbsp. (30 ml/1 fl. oz.) white wine vinegarCoconut nectar, to balance flavours 1 tbsp. fresh parsley, chopped1/4 tsp. pink Himalayan saltGround black pepper, to taste Place the lentils in a large pot and cover with the water.Once shimmering cook the lentils for about 15-20 minutes, or until tender.Once tender, drain the red and green lentils in a strainer and rinse with cold water.Drain and rinse the black beans and then combine with the lentils in a large bowl.Add the other ingredients and then toss to combine.Enjoy! This salad will keep in the fridge for 3-4 days. If you prepare it the night before the flavours will become more notable.
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Lisa Barwise
In Recipes

Tempeh balls in tomato sauce

Tempeh balls in tomato sauce 400g (14.1 oz.) tempeh2 tbsp. coconut aminos (option: gluten free soy sauce like Tamari)2 tbsp. water1 tsp. ground cumin2 onions, chopped2 tbsp. (30 ml/1 fl. oz.) extra virgin coconut oil200g (7.1 oz.) tomato paste1 tbsp. (15 ml/0.5 fl. oz.) white wine vinegarPink Himalayan salt and pepper, to taste2tbsp coconut aminos (or liquid aminos) or option Heat up a fry pan on medium heat.Add the water and coconut aminos before adding the tempeh.cook the tempeh for about 4 minutes on each side.Drain and cool.Place the tempeh in a food processor and mix until smooth.Place the tempeh in a bowl and add the spices.Mix well and then shape into balls.Heat up a frying pan with some oil. Add onions and sauté until tender.Add the tempeh balls to the pan and cook for about 3 minutes.Add tomato paste and water to the skillet just enough to cover the balls.Add the vinegarBring to a boil and then let simmer for about 15 minutes. The recipe makes 4 serves. Bring one serve as a snack one day and place two serves in the freezer to use week 4 or when time poor.
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