Category: Recipes

All my clean eating recipes are below. Select a category from the dropdown menu if you are looking for a specific meal.

Vegan Chocolate Orange Cake

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Vegan Chocolate Orange Cake
Serves 10
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
For cake
  1. •210g dates ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  2. •330ml boiling water
  3. •1 1/2tbsp apple cider vinegar ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  4. •185ml mild flavour olive oil
  5. •3 carrots (220g) finely grated⠀⠀⠀⠀⠀⠀⠀⠀
  6. •135g walnuts ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  7. •100ml maple syrup ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  8. •195g gf flour ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  9. •140g cocoa powder ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  10. •60g ground almonds ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  11. •1 1/2tsp ground ginger ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  12. •3 tsp baking powder
  13. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
For frosting
  1. •85g cocoa powder ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  2. •60g ground almonds ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  3. •75ml almond/soya milk ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  4. •50ml agave/maple syrup ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  5. •zest of an orange ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  6. •juice of 1/2 orange
Instructions
  1. Line and grease 2 8" round tins. Preheat FAN oven 150•C (170•C if not a fan oven)
  2. Soak dates in 330ml boiling water and cover for 15mins. Whilst these are soaking, blend the walnuts in a blender until finely chopped (not a powder) or chop with knife. Add to grated carrots and maple syrup in a mixing bowl.
  3. Purée together the dates including the water, olive oil and vinegar until completely smooth. Add to carrot mixture.
  4. Add in the ginger and ground almonds. Sift in the flour, cocoa powder and stir through. Add baking powder.
  5. Pour mixture evenly into 2 baking tins and smooth over. Bake in oven for 30minutes until knife comes out clean.
  6. Let the cakes cool on a rack. To make the frosting blend all frosting ingredients in a blender. If it's too runny add more ground almonds and cocoa powder.
  7. Spread evenly between the two cake layers, and over the top and sides of the cake. Decorate with orange zest and chopped walnuts. ENJOY!
https://lydiaslittlekitchen.co.uk/

Baked sweet potato topped with spiced, roasted chick peas

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Baked sweet potato topped with spiced, roasted chick peas
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
For the potato and chick peas
  1. •2 medium sweet potatoes
  2. •425 g can chickpeas, rinsed and drained
  3. •1/2 Tbsp olive oil
  4. •1/2 tsp each cinnamon and paprika
For the garlic herb sauce
  1. •1/4 cup (60 g) hummus
  2. •juice of 1/2 lemon (1 Tbsp)
  3. •1 tsp dried dill
  4. •1 cloves garlic, minced
  5. •1 tbsp Water or unsweetened almond milk to thin
Instructions
  1. Preheat oven to 180•C and line a large baking tray with foil. Rinse and scrub potatoes and cut in half half length ways.
  2. Rub the sweet potatoes with a bit of olive oil and place face down baking tray.
  3. Toss rinsed and drained chickpeas with olive oil and spices and place a the same tray or another tray depending on size. Roast in oven for 30 minutes.
  4. While the sweet potatoes and chickpeas are roasting, prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water or almond milk to thin so it’s pourable. Once the sweet potatoes are soft - transfer to a dish and top with the chick peas and herb sauce. I added parsley and tomatoes to finish 😘👌🏼
https://lydiaslittlekitchen.co.uk/

Spinach Indian Fritters

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Spinach Indian Fritters
Serves 12
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. •1 cup chickpea flour ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  2. •1 tbsp ground cumin ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  3. •3/4 tbsp oregano ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  4. •3 shallots (medium, diced finely) ⠀
  5. •2 chillies (diced finely) ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  6. •3 cups baby spinach (loose, chopped finely) ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  7. •1 tsp sea salt (more/less to taste)
Instructions
  1. Combine chickpea flour, oregano, cumin and salt in a bowl. Whisk to combine. Wilt the spinach in a steamer or frying pan.
  2. Add chopped onion, chillies and spinach to the flour mixture. Gradually add your 1 cup of water in stages to the spinach/flour mixture. Stir to combine. You may not need to use all of the water you have, or you may even need to use more.
  3. Stop adding water once you have achieved a thick batter that can be dolloped into mounds.
  4. Heat 1 tbsp coconut oiling a frying pan and fry fritters for 3 minutes per side, or until golden brown.
https://lydiaslittlekitchen.co.uk/

No-Bakewell Cherry Tart

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No-Bakewell Cherry Tart
Serves 8
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Prep Time
25 min
Cook Time
30 min
Total Time
55 min
Prep Time
25 min
Cook Time
30 min
Total Time
55 min
For the base
  1. •1 cup soft dates (140g)
  2. •1 cup almonds (150g)
  3. •2 tbsp melted coconut oil
  4. •pinch of Himalayan salt
For the marzipan
  1. •1 1/2 cup ground almonds (150g)
  2. •3-4 tbsp maple syrup
  3. •1 tsp almond extract
  4. •pinch of salt
For the cherry Jam
  1. •1 cup frozen cherries
  2. •2 tbsp chia seeds
  3. •2 tbsp maple syrup
Topping
  1. •toasted flaked almonds
Instructions
  1. Begin by making the cherry jam, add the cherries to a small saucepan along with the maple syrup and about 4 tbsp water. Cook on a medium heat stirring continuously.
  2. Once the cherries start softening, press them down using the back of a wooden spoon. Take them off the heat then mix in the chia seeds. Leave to chill and thicken up in the fridge for about an hour.
  3. To make the base - place the dates, almonds, coconut oil and salt into your food processor and blend until you have a dough like mixture. Press into an 8" loose bottomed flan tin covered with baking paper. Leave to set in freezer for 30 mins.
  4. In the meantime prepare the marzipan layer. Add the ground almonds and a pinch of salt. Give it a quick mix and then add the maple syrup and almond extract. Mix until you have enough marzipan mixture.
  5. Take the base out of the freezer. Smooth over the marzipan mixture with the back of a spoon and then top with the cherry jam.
  6. Sprinkle flaked almonds on top and place in the freezer to set for at least an hour. Once it's set you can keep in the freezer for months or in the fridge for up to 4 days. Enjoy!!
https://lydiaslittlekitchen.co.uk/

Vegan Vegetable Omelette

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Vegan Vegetable Omelette
Yields 2
An omelette with no eggs! What an idea. This stays together as an omelette should and tastes delicious too.
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Ingredients
  1. 1 tbsp milled flaxseeds ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  2. 1/2 cup chickpea flour (gram flour)
  3. 1/4 onion
  4. 1/2 pepper
  5. Handful of spinach ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  6. 6 cherry tomatoes ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  7. Pinch of turmeric ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  8. 1/2 tsp baking powder ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  9. Chilli flakes (optional) ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  10. Pinch Himalayan salt
Instructions
  1. In a bowl, add the flaxseeds and 1/4 cup warm water. Whisk and leave to one side.
  2. Chop the onion. Heat a pan with coconut oil and cook the onion until soft. When the onions are soft, add the spinach to the pan until it's wilted.
  3. Meanwhile, combine the chickpea flour, salt, baking powder, spices, your flaxseed mix and 1/2 cup water in a bowl and whisk to combine all the mixture. Add additional water if the batter is too thick.
  4. Chop the other veggies into small pieces and mix into the omelette batter, including the cooked onion and spinach.
  5. Add a little extra oil to the pan and drop the batter in. Spread it evenly in the pan, and cook on a low heat. Pop a lid over your pan and cook for 5 minutes. Once the batter has cooked through carefully remove with a spatula and serve with a lovely side salad.
https://lydiaslittlekitchen.co.uk/

Rice, Kale and Coconut Skillet

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Rice, Kale and Coconut Skillet
Serves 2
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Ingredients
  1. 1 tsp coconut oil
  2. 1 clove garlic, chopped
  3. 1 bunch spring onions, chopped
  4. 1 red pepper, sliced
  5. 3 handfuls kale
  6. 1 cup coconut flaks
  7. 1 cup cooked rice (I used wild rice)
  8. 1 lime
  9. Salt to taste
Instructions
  1. Cook rice as states on packet. Whilst rice is cooking heat coconut oil in a large pan on low heat and add the spring onions and garlic. Leave for a couple of minutes to brown and then add slices of red pepper.
  2. When the pepper has softened add the kale and keep on the heat until wilted.
  3. Remove kale mix from pan to a bowl. Add a little extra oil and put the coconut flakes into the pan. Stir and cook until golden brown. Add the cooked rice to the coconut in the pan and stir until mixed together. Transfer the kale mix back into the pan and cook everything together for a few minutes.
  4. Put everything into a dish and squeeze the juice of half a lime over the dish. Serve and enjoy!
https://lydiaslittlekitchen.co.uk/

Rhubarb and Apple Crumble

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Rhubarb and Apple Crumble
Serves 8
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Prep Time
20 min
Cook Time
30 min
Total Time
40 min
Prep Time
20 min
Cook Time
30 min
Total Time
40 min
For fruit base
  1. 10 dates
  2. 3 apples (not cooking apples)
  3. 2 sticks of rhubarb (400g)
  4. 1/3 cup raisins
  5. 1 tsp cinnamon
For the crumble
  1. 1/2 cup almonds
  2. 12 dates
  3. 3/4 cup oats (gf)
  4. 1 tbsp coconut oil
  5. 1/2 tbsp vegan butter/spread
  6. 1/2 tbsp maple syrup (add more if you have a sweet tooth, don't add any if you're not bothered! It's lovely either way ☺️)
Instructions
  1. Preheat oven to 160•. Put dates in pan with 1cm water, cook until soft (about 5 mins). Put to one side.
  2. Peel apples and chop both the apples and rhubarb into smallish cubes. Add a tiny bit of water just coving the bottom of a pan and add the apple and rhubarb, steam for about 5 minutes, until soft but not mush.
  3. Mix in the raisins, cinnamon and date paste. Transfer fruit mixture into an oven proof dish.
  4. To make the crumble topping blend the dates, almonds and oats together in blender until fine crumbs form. In bowl mix in the oat mix with melted coconut oil, maple syrup and vegan butter until crumbly.
  5. Sprinkle the crumble over the fruit mix with your fingers and bake in the oven for half an hour, or until golden.
  6. Grab a spoon, pull up a chair, place the crumble in front of you, and prepare yourself to want to devour the whole lot 🐷
https://lydiaslittlekitchen.co.uk/

Vegan Lentil Curry

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Vegan Lentil Curry
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Ingredients
  1. 1 onion, chopped
  2. 1 garlic clove, chopped
  3. 1 cup dried lentils
  4. 1 tsp fresh ginger, grated
  5. 1 tsp turmeric
  6. 1 tsp oregano
  7. 1 1/2 tsp cumin
  8. 1 fresh chilli, finely chopped
  9. 1 can chopped tomatoes
  10. 1 can cannelloni beans
  11. 2 carrots, chopped
  12. 1 aubergine, chopped
  13. 1 red pepper, chopped
  14. 100g green beans, halved
  15. 150g spinach
  16. 1 cup veg stock/bouillon
Instructions
  1. Cook the lentils in a pan following instructions on the packet, until water is absorbed and it is the texture of a thick paste.
  2. Heat a large pan with oil on a low heat. Cook the onions, garlic and ginger until brown. Add the turmeric, oregano and cumin and stir for a few minutes.
  3. Pour in the cans of tomatoes, beans and bouillon stock, and add the cooked lentils. Stir and let it start to bubble.
  4. Combine the chopped vegetables and chilli, mix well and pop the lid on the pan. Leave for about 20-25 minutes for the vegetables to soften. Stir every 5 minutes to make sure the lentils aren’t sticking to the bottom of the pan.
  5. Once the vegetables are soft, turn off the heat. Serve with rice.
https://lydiaslittlekitchen.co.uk/

Chocolate, Hazelnut mousse Tarts

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Chocolate Hazelnut Mousse Tarts
Serves 4
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Prep Time
20 min
Cook Time
30 min
Total Time
40 min
Prep Time
20 min
Cook Time
30 min
Total Time
40 min
For the base
  1. 2 tbsp hazelnuts
  2. 2 tbsp almonds
  3. 1/2 tbsp desiccated coconut
  4. 2 heaped tsp raw cacao powder
  5. 1 tbsp
Chocolate mousse
  1. 1/3 avocado
  2. 6 pitted dates
  3. 1/2 tsp vanilla extract
  4. 2 heaped tsp raw cacao powder
  5. 1 tsp coconut oil, melted
  6. 5 hazelnuts
  7. 1 tbsp water/rice milk
Raw chocolate layer
  1. 2 tsp agave nectar
  2. 2 tsp melted coconut oil
  3. 2 tsp cacao powder
Instructions
  1. To make the crust blend the ingredients together until they turn into crumbs and stick together
  2. Press into the bottom of egg poacher rings and up the sides too.
  3. To make the mousse process all ingredients until smooth and spread on top of tart crusts leaving just enough room for the chocolate topping. Put in fridge for half an hour.
  4. Mix chocolate topping ingredients in a bowl until combined and smooth. Spread on top of mousse layer and pop back in the fridge until set. Top with chopped hazelnuts ☺️
Notes
  1. I used egg poachers to shape mine, but you can make them in ramekins or use cookie cutters!
https://lydiaslittlekitchen.co.uk/

Soothing Turmeric Drink

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Soothing Turmeric Drink
Serves 1
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. •1 cup oat milk
  2. •1 tsp ground turmeric ⠀⠀⠀⠀⠀
  3. •Pinch of black pepper ⠀⠀⠀⠀
  4. •1 tsp grated fresh ginger ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  5. •1/2 tsp ground cinnamon ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  6. •1 tsp maple syrup
Instructions
  1. Whizz everything up in a blender and heat on the hob until warm. Enjoy!
https://lydiaslittlekitchen.co.uk/

Walnut and Raisin Flapjacks

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Walnut and Raisin Flapjacks
These are best eaten fresh out of the oven or on the same day.
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Ingredients
  1. 2 tsp grated ginger
  2. 2 cups apple puree
  3. 1/2 cup raisins
  4. 3 1/2 cups oats (gf)
  5. 3/4 cup dates, chopped
  6. 1/2 cup apple juice
  7. 2 tsp molasses
  8. 1 cup walnuts, chopped
Instructions
  1. Blend 1/2 cup dates with the apple puree until smooth. Add the oats, into a mixing bowl and add the apple puree date mix and stir until combined.
  2. Add the ginger, apple juice and molasses and mix together.
  3. Next add the raisins, chopped walnuts and the rest of the dates. Stir until all combined. Place into a baking tray and push down until flat.
  4. Bake in the oven at 170•C for 20-30 minutes or until brown.
https://lydiaslittlekitchen.co.uk/

Overnight Oats

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Making these oats the night before speeds up breakfast time and you can even have it on the go if you like! Nutritious, delicious and filling.

Overnight Oats
Serves 1
Overnight oats make a delicious and filling breakfast!
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Prep Time
5 min
Cook Time
6 hr
Prep Time
5 min
Cook Time
6 hr
Ingredients
  1. 1/2 jar rolled oats
  2. 3 tsp chia seeds
  3. 1 cup almond milk
  4. 1 tbsp maple syrup
  5. raspberries, blueberries and flaked almonds for topping.
Instructions
  1. Put the oats and chia seeds into a jar, fill to almost the top with milk. stir in maple syrup.
  2. Stir everything until mixed. Pop the lid on and store in the fridge overnight.
  3. In the morning stir in raspberries, blueberries and flaked almonds. And enjoy!
https://lydiaslittlekitchen.co.uk/

Lemon Pancakes

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These pancakes are the perfect way to start a morning. It is my weekend special treat to myself!

Have a go yourself and let me know what you think in the comments.

 

Lemon Pancakes
Serves 5
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Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Ingredients
  1. 1 1/2 cups almond milk
  2. 1 cup gf four ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  3. Zest and juice of 1 lemon
  4. 1/2 tsp vanilla extract ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  5. 2-3 tsp baking powder ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  6. 3 tsp olive oil
  7. 2 tsp maple syrup (optional)
  8. sprinkle of cinnamon
Instructions
  1. Add your dry ingredients to a bowl. Gently whisk in all the wet ingredients until smooth.
  2. Heat up a pan with a little oil and pour in a ladle of batter, spreading it around the pan. Cook the pancakes on a low heat until brown. Flip and cook on the other side until also golden brown.
  3. Serve with fresh fruit
https://lydiaslittlekitchen.co.uk/

Peanut Butter Granola

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Peanut Butter Granola
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. •3 1/2 cups rolled oats
  2. •2 tbsp coconut oil
  3. •1 tbsp organic coconut sugar ⠀⠀⠀⠀⠀⠀
  4. •2 1/2 tbsp peanut butter ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  5. •2 1/2 tbsp maple syrup
Instructions
  1. Preheat the oven to 180•C. Add the oats and coconut sugar in a bowl and mix together.
  2. Place the coconut oil, peanut butter and maple syrup in a pan and heat on a low heat until all melted together. Add in with the bowl and coat the oats.
  3. Spread the oats onto a baking tray and bake for about 15-18 minutes. Check on them every 5 minutes and toss them so it all browns. They will suddenly get very brown so please make sure you keep checking on them!! I added raisins in with mine! ENJOY 😘👌🏼
https://lydiaslittlekitchen.co.uk/

Banana Protein Pancakes

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Banana Protein Pancakes
Serves 14
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. •2 ripe bananas ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  2. •1/4 cup hemp protein powder⠀⠀⠀⠀⠀⠀⠀⠀⠀
  3. •1 cup almond milk ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  4. •3/4 cup gluten free flour ⠀
Instructions
  1. Heat up a small amount of coconut oil in a pan.
  2. Whizz everything together in a blender and ladle the mixture into the hot frying pan.
  3. Cook for 2-3 minutes and flip so its cooked on both sides. Serve with maple syrup and berries!
https://lydiaslittlekitchen.co.uk/

Raw Snickers Bars

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Raw Snickers Bars
Serves 8
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Prep Time
30 min
Cook Time
3 hr
Total Time
3 hr 30 min
Prep Time
30 min
Cook Time
3 hr
Total Time
3 hr 30 min
For the base
  1. •1 cup gf oats
  2. •1/2 tsp vanilla extract
  3. •8 medjool dates, pitted
  4. •2-3 tbsp water
Banana caramel centre
  1. •12 medjool dates, pitted
  2. •1 small, ripe banana
  3. •1 tbsp agave nectar
  4. •1 tsp vanilla extract
  5. •2 tbsp water
  6. •2 tbsp chia seeds
Chocolate Coating
  1. •3 tbsp cacao/cocoa powder
  2. •2 tbsp melted coconut oil
  3. •2 tbsp agave nectar
Instructions
  1. Line a 6" tin with grease proof paper. In a processor, blend oats until you have a flour. Add vanilla and dates until dates have been chopped up. Add water until the mixture resembles a dough.
  2. Press mixture into base of tin and place in freezer. In the same food processor, combine all ingredients for the caramel layer. Process until smooth, and spread across the base evenly. Place in freezer for at least 3 hours.
  3. To make the chocolate layer, add the cocoa into a bowl and add oil and agave. Gently stirring until it is completely smooth and blended. Pour over caramel layer and return to freezer for another hour. Cut into bite sized pieces and enjoy ☺️ keep in fridge or freezer!
https://lydiaslittlekitchen.co.uk/

Blackberry and Apple Crumble

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Blackberry and Apple Crumble
Serves 6
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Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
For the topping
  1. •1 1/2 cups of organic oats ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  2. •1 cup crushed almonds ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  3. •1 tsp molasses ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  4. •2 tbsp coconut oil ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  5. •2 tsp cinnamon powder ⠀⠀⠀⠀⠀⠀⠀⠀⠀
For the fruit layer
  1. •3 cups blackberries ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  2. •4 red apples ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  3. •1 tsp molasses ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  4. •1 tsp cinnamon
Instructions
  1. Mix oats and almonds together in a bowl. On the hob melt the coconut oil, molasses and add cinnamon. Pour the melted mixture over the dry mixture until everything is covered. Leave to one side.
  2. Chop the apples into small sections, removing the core. Add to a saucepan with enough water in just to cover the bottom. Add the blackberries, molasses and cinnamon. Cover with lid and wait about 15 minutes for the fruit to soften.
  3. Pour the fruit mixture into a cooking dish and layer the oat mixture evenly on top. Pop in the oven for about 20 mins, or until top is golden brown. Cook at 175•C.
https://lydiaslittlekitchen.co.uk/

Thai Pineapple Rice

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Thai Pineapple Rice
Serves 6
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 tbsp coconut oil
  2. •1½ cups chopped fresh pineapple
  3. •1 large red bell pepper, diced
  4. •½ bunch spring onions, chopped
  5. •1 clove garlic, chopped
  6. •½ cup chopped raw, unsalted cashews
  7. •2 cups cooked and chilled brown rice
  8. •1 tablespoon tamari
  9. •1 small lime, halved
  10. •Season with salt, to taste
Instructions
  1. Heat a large wok over medium-high heat and add one tablespoon of oil to the pan and add the pineapple and red pepper. Cook, stirring constantly, until the liquid has evaporated - about 3 to 5 minutes. Then add the green onion and garlic. Cook for another minute or two.
  2. Pour in the cashew nuts and cook, stirring constantly. Add the rice to the pan and stir to combine. Cook, stirring occasionally, until the rice is hot - about 3 minutes.
  3. Once all the contents are warmed through, remove the pan from heat. Add 1 tablespoon tamari and the juice from ½ of a lime and stir to combine. Season to taste with salt. Serve as a small dish or use as a side to a meal 😘👌🏼
https://lydiaslittlekitchen.co.uk/

Raw Spirulina Balls

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Raw Spirulina Balls
Serves 8
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 4 dried figs
  2. 3 pitted dates
  3. 1 large orange (zest, juice and flesh)
  4. 10g spirulina powder
  5. 80g cashew nuts
  6. 20g pumpkin seeds
  7. 1/4 cup melted coconut oil
  8. 30ml water (1/5 cup)
  9. 85g desiccated coconut (1 cup)
  10. 25g chia seeds
Instructions
  1. Blitz the figs in a blender with the water and orange juice to make a thick paste.
  2. Pulse all the nuts, seeds, orange zest and half the desiccated coconut in a food processor until you have a rough texture and then add the spirulina and melted coconut oil and pulse until well mixed.
  3. In a bowl mix together the fig paste, the nut mixture and the rest of the desiccated coconut.
  4. Take small amounts of mixture and roll into balls, I rolled mine in coconut after. Let them set in the fridge for 30 minutes. You can store them in the fridge for a week.
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