Follow SoulNourish :

  • Facebook Social Icon
  • LinkedIn Social Icon

Copyright 2019 Soul Nourish - All rights reserved

Mint peas 

Ingredients 

- 1 cup peas 

- 1 tbsp olive oil 

- 1 tsp dried mint

- Seasoning 

Method 

- Boil the peas until fully cooked and soft 

- Mix with the seasoning and oil 

 Serve hot! 

BANANA NICE-CREAM 

Ingredients 

- 1 cup frozen banana 

- Desired toppings ( eg shaved dark chocolate, lime oil, dessicated coconut etc. ) 

Method 

- Blend bananas. This will take a few minutes. If you dont have a very high- speed blender, let the bananas defrost for 5-10 minutes 

- Top with desired toppings 

-Serve cold! 

STUFFED DATES (sweet)

Ingredients 

- 2 dates

- 2 tsp nut butter 

- 12 sunflower seeds 

- Salt

Method

--Score the top of a date to remove the stone. 

-Fill with the nut butter. 

-Top with sunflower seeds, salt and grated dark chocolate

SWEET POTATO RASPBERRY CHOCOLATE BROWNIES (9 squares)

Ingredients 

- 1 small sweet potato ( 110g)

- 3 tbsp cacao powder 

- 30g oat flour 

- 15g Almond flour 

-1/2 tbsp ground cinnamon 

- 1/4tsp baking powder 

- 2 dates

- 2 tsp honey/ maple syrup

- 1/2 small banana

- Pinch of salt 

- 6 raspberries 

Method 

- Preheat oven to 190 degrees celsius

- Line a medium sized oven tray with baking paper

- Peel and cook the sweet potato until fully cooked through and soft

- Add all ingredients to a blender except the rapsberries 

- Pour the brownie mix into the lined pan. 

- Cut the raspberries into half and poke into the brownie mix at regular intervals 

- Bake for 25-30 minutes 

- Let it sit for 15 minutes before cutting into squares.

VEGAN CHOCOLATE CHIP COOKIES ( 15 large cookies)

Ingredients 

- 2 cups self raising flour 

- 2/4 tsp salt ( I use Pink Himalayan)

- 2/3 cup soft brown sugar 

- 3/4 cup dark chocolate chunks 

- 5 tbsp water 

- 4 tbsp coconut oil 

- 1 tsp vanilla paste ( or extract)

Method 

- Preheat oven to 170 degrees Celsius.

- Mix all ingredients together except the chocolate until fully combined. 

- Then fold in the chocolate chunks 

- Freeze mixture for 30 minutes 

- Roll into balls and lightly press. 

- Cook for 11 minutes. 

PB+J CRACKERS 

Ingredients 

- 4 rice cakes

- 8 tbsp peanut butter 

- 16 smashed raspberries 

- A pinch of salt 

Method 

- Spread the nut butter on the crackers 

- Spoon on the raspberries and sprinkle on the salt.