This breakfast bowl is full of antioxidants, fibre, calcium, potassium, vitamin C and iron.
Ingredients: 1 ripe banana (pre peeled & frozen) 1/2 cup almond (or other) milk 2 tbs raw cacao powder 1 tbs cacao nibs 1/2 cup frozen raspberries 3-4 fresh mint leaves
Method: Blend, top with extra cacao nibs and raspberries
Vermicelli Noodle Salad
1/2 Packet of vermicelli noodles 1/2 medium sized continental cucumber 1 medium sized carrot 1 ripe hass avocado 2 inch slice of fresh ginger, grated 2 tbls of apple cider vinegar 1 tbls of olive oil Juice of 1 lime pinch of chilli flakes a few stalks of fresh coriander, finely chopped Celtic sea salt & pepper to taste
Method: 1. Fill a large pot with water and bring to the boil, add noodles. They will cook quite quickly (around 5 minutes) 2. Drain noodles & set aside. 3. Prepare dressing by adding vinegar, lime juice, chilli flakes, fresh ginger, salt & paper - mix well. 4. Prepare vegetables, grate carrots & cucumber, mash avocado 5. Transfer noodles to a bowl, add vegetables top with fresh coriander, drizzle with dressing.
2 cups of coconuts flakes (blended into flour) 1/4 cup cacao powder 2 tbs chia seeds, soaked in 1/4 cup of water for approx 10 min 1/4 cup of coconut oil 2 tbs agave or maple syrup 1/4 cup sunflower seeds
Extra: 1/4 coconut flakes 1/4 cacao nibs
Method: 1. Using a food processor, blend all ingredients until smooth 2. Halve mixture into two portions. 3. Take two large plates, cover one with the extra cacao nibs and the other with the extra coconut flakes 3. Using hands roll into bite sized truffle balls one portion with cacao nibs and the other portion with the coconut flakes 4. Place in the fridge to set. 5. Enjoy!