Vegan

Healthy Thai Curry Stir-Fried Noodles Recipe by @nourishandflourishsyd A homestyle Thai dish to warm the belly and soothe a weeknight hunger! Serves: 2 Prep: 10 minute Cook: 15 minutes Ingredients 2 tbsp cooking oil 4 cloves garlic, minced 1 brown onion, sliced 1/2 cup shelled edamame 1 cup dried textured vegetable protein, soak in 1 cup hot water for 5 mins then squeeze the liquid out (can be subbed with other protein of choice e.g. tofu) Veggies of choice 2 serving of soba noodles or your noodles of choice Stirfry sauce 4 tsp curry paste of choice 6 tbsp veg stock 3 tbsp coconut amino/soy sauce 2 tsp Raw Earth Sweetener 2 tbsp peanut butter Method Heat oil in a wok and fry garlic and onion until slightly brown. Add in edamame, hydrated soy mince and half of the noodle sauce and cook until sauce is bubbling. Add in cooked noodles and the

Raw Earth Gingerbread Mousse Serves: 5 Prep time: 15 mins Chill time: 30 mins Ingredients ¼ cup cashew/almond butter ½ cup coconut cream, firm* 2 tbs Raw Earth 1 teaspoon vanilla extract 1 tsp ground allspice 2 -3 tsp ground ginger Topping 1 tsp cinnamon 2 tbs almond meal 1 teaspoon Raw Earth Method Combine the nut butter with the Raw Earth in a mixing bowl and beat on high for about 3-5 minutes until light and fluffy. Add the spice and vanilla and continue to beat for another 3 minutes. Cover and place in the fridge for at least 30 minutes To make the topping combine the cinnamon, almond meal and raw earth in a small bowl. When ready to serve sprinkle over the topping. * if your coconut cream is not firm place in the refrigerator for about 45 mins-1 hour.

Raw Earth Kiwi Popsicles Serves: 4 Prep time: 5 minutes Chill time: 2 hours  Ingredients ½ cup coconut water 2 kiwi, fruits peeled and chopped 1 tbs Raw Earth You will also need: 4 paper cupcake pans 4 small popsicle sticks or small wooden spoons Method Combine the coconut water and 1 ½ kiwi fruits and Natvia in a blender. Blitz until smooth. Stick small popsicle sticks or wooden spoons into chunks of kiwi fruit and place in the middle of each paper cup. Pour the kiwi mixture over the top. Place in the freezer for at least 2 hours or until set.

Vegan Lemon & Blueberry Cake Serves: 8-10 Prep time: 1 hour 20 min Chill time: 25 minutes Ingredients Cake 125g coconut oil, softened ½ cup coconut cream 1 teaspoon vanilla extract ½ cup Raw Earth 1 tsp lemon zest 1 ¾ cups wholemeal spelt flour 4 tsp baking powder 1 ½ cups coconut milk Coconut Cream 1 cup raw cashews ¾ cup coconut cream 2 tablespoons lemon juice 250g blueberries 1 teaspoon lemon zest   Method Combine the coconut oil with the coconut cream and beat with an electric mixer until combined. Add the vanilla and the Raw Earth. Beat until combined. Sift over the flour and baking powder. Add the lemon zest and pour in the coconut milk. Fold in until combined. Pour into 2 x greased and baking paper lined 20cm cake tins. Bake for 20-25 minutes at 180C. Remove from the oven. Stand

Chocolate Peanut Butter Tart Ingredients BASE 1 ¾ cup wholemeal plain flour ¼ cup cacao powder ½ tsp salt 160g coconut oil, firm* place in the freezer for 1 hour if it is liquid FILLING ¼ cup tahini 1 cup peanut butter ¼ cup Raw Earth TOP 1 cup coconut cream, firm ¼ cup sugar-free dark chocolate, sliced Method Combine flour and salt in a food processor and quickly blitz to combine Add coconut oil in spoonfuls and pulse until it resembles wet sand Add ice cold water 1 Tbsp at a time and pulse to combine. Add only as much water as needed to help it come together and form a dough - about 3-4 Tbsp. Use your hands to gently knead/form the dough on a well-floured surface and form into a disc with your hands. Lightly flour the top of the dough, as

Raw Apple & Carrot Cake Ingredients Cake 1 cup almond meal 1 carrot, grated 1 apple, grated ¾ cup walnuts ¼ cup sunflower seeds ¼ cup pepitas 1 teaspoon vanilla extract 1 cup desiccated coconut ¼ cup Raw Earth 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg juice and zest of ½ a lemon Icing 1 cup raw macadamias ¼ cup coconut cream 2 tbs coconut oil juice and zest of ½ a lemon 1 tablespoon Raw Earth Ground cinnamon, for sprinkling Method Combine all the dry ingredients for the cake in a food processor. Pulse until the mixture is fine. Add the liquid ingredients and pulse until it starts to come together. If you pinch some between your fingers it should hold together. Pack firmly into a baking paper lined 20cm loaf tin, smooth the top and refrigerate. Combine the macadamias, coconut

Rose & Pistachio Bliss Balls Ingredients 2 tbs chocolate pea protein powder ¼ cup coconut oil, softened 4 tbs desiccated coconut 1 tsp vanilla extract ½ tsp rose water 1-2 tbs Raw Earth 1 tbs pistachios, finely chopped Method Combine the protein powder, coconut oil. Coconut, vanilla, rose water and Raw Earth in a bowl. Mash together with a fork until combined. If not sticky enough add ½ tbs coconut oil Roll into tablespoon sized balls. Roll in the pistachios. Cover and place in the refrigerator to chill for 20 mins. Serves 6   -   Prep: 5 Minutes   -   Cook: 20 Minutes

Vegan Salted Chocolate Cookies Ingredients 145g sugar-free almond butter 1/3 cup Raw Earth ½ cup raw cacao powder 2 cups Almond meal 2 tbs coconut oil, melted 100g sugar-free dark chocolate Sea salt flakes, for sprinkling Method Preheat oven to 180C Combine the almond butter and Raw Earth in a bowl. Stir thoroughly until combined. Add the cacao powder and almond meal, stirring until combined. Stir in the coconut oil until combined. Roll into balls, place on a baking paper lined oven tray. Press down with a fork to flatten and refrigerate for 30 minutes. Bake for 10-12 minutes. Melt the chocolate in the microwave or in a heatproof bowl over a saucepan of simmering water. Drizzle the cookies in melted chocolate and sprinkle with sea salt. Stand for 20 minutes until set. Serves 10-12   -   Prep: 15 Minutes   -   Cook: 12 Minutes

Vegan Beetroot Bliss Balls Ingredients 1 cup desiccated coconut 1 cup almond meal 1 beetroot, cooked, peeled and chopped 1 tbs coconut oil 1 tbs coconut cream 1 tsp vanilla bean paste 1 tbs Raw Earth 100g dark chocolate sugar free Method Combine the coconut and almond meal in the bowl of a food processor. Process until fine. Add the beetroot, coconut oil, cream vanilla and Raw Earth and process until combined and smooth. Scraping down the sides as needed. Roll into balls and place on baking paper. Melt the chocolate and drizzle over the top Place in the refrigerator for 20 mins or the freezer for a healthy frozen treat. Serves 12   -   Prep: 15 Minutes   -   Cook: 20 Minutes