Grounding and immune-boosting beet, orange, and ginger smoothie. High in iron, manganese, copper, potassium, magnesium, vitamin C, and B vitamins, and loaded with phytonutrients. Buy your ingredients from your local markets, bulk bins or in compostable packaging and make it zero-waste!
100g raw beetroot
2 blood or navel oranges
2cm fresh ginger root
250 ml fresh orange juice, coconut water or homemade plant milk
Optional: a handful of fresh berries and / or1 tbsp acai powder
Scrub and grate the beetroot root (don’t discard the leaves – beet greens are highly nutritious and delicious!). Zest the oranges (keep for other recipes). Halve the oranges and remove any pips. Slice 2cm of ginger.
Add all ingredients to blender and blitz until smooth.
Pour into a bowl or glass, and if you’d like, top with fresh fruit, coconut flakes, or superfood powders for an extra boost.
Making your own plant-based milk is simple, easy, and much cheaper than buying store-bought brands (which also come in packaging and often contain additives, preservatives, and sweeteners). Buy your oats from bulk bins or in compostable packaging and make it zero-waste!
100g oats (I like to use thick rolled oats from the bulk bin at my local health food shop – you can also use quick, GF, or steel cut oats)
750 ml cold water
Pinch of pink Himalayan sea salt
For different flavour milks, add the following suggestions during stage 2:
Sweet: 1 pitted date or 1 Tbsp (15 ml) maple syrup and 1/2 tsp vanilla extract
Chai: 1 pitted date or 1 Tbsp (15 ml) maple syrup, 1 tsp ground cinnamon, 1 tsp ginger powder, 1/2 tsp ground cloves, and 1/2 tsp vanilla extract
Chocolate: 2 Tbsp (10 g) cacao powder and 1 pitted Medjool date
Strawberry: 100g fresh strawberries
Add the oats to a bowl and cover with the water, stir to make sure there are no dry pockets and leave to soak (preferably overnight, or for at least 30 minutes).
Once the oats have soaked, add the mixture to a blender with any additional flavourings of your choice. Blend for about a minute until creamy.
Strain the mixture into a large mixing bowl using a sieve, cheesecloth, nut milk bag, upcycled cotton fabric, or a tea towel, whatever you have to hand. Store the milk in the fridge and add the remaining pulp to smoothies, use it to make granola or cookies, or create your own zero-waste facemask.
This recipe yields approximately 1 litre of creamy homemade oat milk that can be stored in the fridge for up to 5 days.
Fresh and zingy, yet creamy and indulgent tropical raw vegan cheesecake. A vibrant treat to brighten your day and nourish your physical body. Buy your ingredients from your local markets, bulk bins or in compostable packaging and make it zero-waste!
150g pitted dates (soaked for 4-6 hours)
115g nuts (almonds, macadamia or brazils work well)
45g desiccated coconut
1/3 tsp pink Himalayan sea salt
Optional: natural vanilla extract or powder
260g cashews (soaked for 4-6 hours, or minimum 1 hour in boiling water)
100g fresh young coconut meat or the cream from the top of refrigerated coconut milk
175g coconut oil (melted)
200ml coconut nectar, maple syrup, agave or 150g xylitol
Juice of 1 lime
1 tsp natural vanilla extract or seeds of 1 vanilla bean
250g fresh mango (about one small fruit)
Optional superfood boost: 1 tbsp of lucuma or maca powder
Pulp from 1 passionfruit
Dried or fresh mango slices
Optional: Squeeze of lime, coconut shreds, edible flowers and anything else you want to add!
Pulse all ingredients in a food processor with an S-blade until it forms a smooth dough.
Transfer the mixture into a springform cake tin (8-10 inches works well). Press down firmly to form a base and roll a glass over the mixture to create an even surface.
Rest in the freezer to set whilst you make the filling.
Add all of the filling ingredients except the mango to a high speed blender or food processor and pulse until a smooth and creamy consistency is achieved (this may take some time).
Pour half of the mixture onto the base and return to the freezer.
Add the fresh mango to the other half of the mixture and blend until smooth again.
Remove the tin from the freezer and pour the remaining half on top. Shake the tin gently to even out the mixture.
Place in the fridge for at least 3 hours to set (best overnight). Then remove from pan and transfer to a serving plate.
Decorate with passionfruit, mango, lime and any other toppings you’d like to add before serving. Get creative and make it beautiful.
Serves 12. Store in the fridge. The cheesecake can also be frozen for up to 2 months.