Legacy Portfolio
1 cup coconut milk
1 cup frozen mango (or fresh mango and add a handful of ice cubes)
2 heaped tbs coconut yogurt
1 tbs chia seeds
1/2 tbs matcha (green tea powder)
1 tsp Rice malt syrup (sweeten as desired - optional)
Ice cubes
Add all ingredients to your blender or nutribullet and blend until combined. If you use fresh mango, you may opt for no sweetener, I found the store bought mango I used to be very under ripe.
I love pancakes. Having them for a weekend breakfast brings back the nostalgia of my childhood, when my parents used to make pancakes for me on the weekends. They are so simple to make and you can have fun topping them with almost anything you like. For these I chose blueberries and maple syrup.
INGREDIENTS
1 1/2 cups milk
2 eggs
2 cups self-raising flour
1/3 cup caster sugar
Butter, for pan
METHOD
Place flour and sugar into a large bowl. Mix to combine.
Create a well in the centre and add milk and egg. Whisk until combined.
Heat a fry pan over medium heat and add a small amount of butter to the centre. Coat pan with butter.
Place a 1/4 cup of the pancake mixture into the centre of the pan and cook for a few minutes until bubbles appear on the surface. Turn and cook until other side has browned. Move onto a plate and cover with foil to keep warm. Repeat with remaining mixture.
Top with maple syrup and fresh blueberries or your choice of toppings.
This is a really simple a quick breakfast, when you don't have much time in the morning but still want something satiating and satisfying. The warmed blueberries are perfect for a colder morning. You could even lightly grill slices of banana to add to this as well.
Passionfruit Coyo - or other coconut yogurt
1 Banana, sliced
Handful of frozen blueberries
Loving Earth Buckinis
Put frozen blueberries in a microwave safe bowl and heat for 1-2 minutes until berries and warm and juices are oozing.
Add coyo, sliced banana, warmed blueberries to a bowl and top with buckinis.
Enjoy!
Simple and easy breakfast or dessert recipe, meaning 'strength' in the Mayan language, chia seeds are packed with fibre, protein and Omega-3 acids, and are high in vitamins and minerals.
1 cup plant-based milk (coconut, almond)
3 tbsp chia seeds
1 tbsp maple syrup (plus extra)
2 cups raspberries (fresh or frozen)
Shredded coconut, extra raspberries, sliced almonds (optional)
Place chia seeds, milk, and maple syrup in a bowl, stir until combined.
Place mixture into the fridge and leave to rest for 1 hour, or overnight.
For the raspberry layer, place raspberries into a pot on medium heat, add extra maple syrup (1 tbsp) if desired.
Once bubbling, reduce the heat and continue cooking on low heat for 5 minutes, until it has thickened.
In a glass, layer chia pudding and raspberry compote, and top with desired toppings.
These are really simple 4 ingredient pancakes that you can top with any healthy (or not so healthy) ingredients you desire, a great alternative to regular pancakes using oats, which contain soluble fibre, slowing digestion and reducing blood sugar spikes.
Serves 2
1.5 cups oats
1 banana
1 egg
1 cup soy milk
Toppings to serve: Banana, Dark Chocolate (melted), Cashews, Granola, Dessicated Coconut
01. In a blender (or bowl) combine banana, egg, oats and soy milk. Stir or blend until combined.
02. Heat a non stick frying pan over medium heat.
03. Fry spoonfuls of batter until golden brown on both sides.
04. Serve with toppings and a drizzle of melted dark chocolate.
