BLUEBERRY CHEESECAKE + POMEGRANATE DRIZZLE

BASE INGREDIENTS

108g Almonds

75g Coconut flour

108g soaked dates

3 tbsp coconut oil

3 tbsp cashew butter

½ tsp vanilla

pinch sea salt

1 tbsp lemon juice

Pulse all together in food processor to make the cheesecake base. When a dough like consistency has formed, transfer to a silicon mould or cling film lined-cake tin and press firmly into base.

CHEESECAKE INGREDIENTS

108 mls maple syrup

250 mls coconut milk (chilled)

50 mls coconut oil

10g xylitol

2 tbsp fresh lemon juice

325g cashews, soaked and drained

1 tsp vanilla powder

150g blueberries

2 tbsp blue spirulina powder

Blitz all ingredients except blueberries and spirulina in blender (it’s helpful to add liquids to jug first, to prevent the blender from clogging). When smooth, pour ½ of filling onto cheesecake base and chill until firm.

Blend berries and blue spirulina powder with remaining cheesecake filling, and when the white layer is set, pour on top and return to chill in fridge or freezer.

POMEGRANATE DRIZZLE SAUCE

Juice from 1 pomegranate

2 tbsp maple syrup or agave

1 tsp beetroot powder

Blend and drizzle.

FLAX CRACKERS (for the people with extra juice pulp at home!)

COURGETTE + PARSNIP CRACKERS

¼ cup flaxseeds, ground

2 courgettes (pulp)

1 parsnip (pulp) / juice pulp of 2 courgettes / juice pulp of 1 parsnip

sea salt

garlic powder

olive oil

1 tbsp Apple Cider Vinegar

1 cup pumpkin seeds, soaked overnight

Whizz everything except pumpkin seeds in a food processor until smooth. Add pumpkin seeds and pulse until well combined but still crunchy. Spread onto lined baking sheet and dehydrate or bake on 200C for 20 minutes, turning & scoring half way through.

CARROT SWEET POTATO + CORIANDER CRACKERS

¼ cup flaxseeds, ground

1 sweet potato (pulp)

2 carrots (pulp) / juice pulp of 2 carrots / juice pulp of 1 sweet potato

sea salt

chilli flakes

coriander

olive oil

2 tbsp Apple Cider Vinegar

1 cup sesame seeds, soaked overnight

turmeric

ground black pepper

Whizz everything up in a food processor, spread onto lined baking sheet and dehydrate or bake on 200C for 20 minutes, turning & scoring half way through.

BEETROOT CRACKERS

¼ cup flaxseeds, ground

2 cups beetroot pulp

sea salt

chilli flakes

garlic powder

1tsp garam masala

olive oil

1 tbsp Apple Cider Vinegar

1 cup sunflower seeds, soaked overnight (optional) or ¼ cup ground almonds

Whizz everything except sunflower seeds in a food processor until smooth. Add seeds and pulse until well combined but still crunchy. Spread onto lined baking sheet and dehydrate or bake on 200C for 20 minutes, turning & scoring half way through.

CHICKPEA CURRY

CHICKPEA CURRY

Part influenced by my trip to India, part trying to use up ingredients in my cupboard!

1 onion, 2 cloves garlic, ghee, 1 star anise, 2 black cardamom, 1 tsp cumin seeds, 1 tsp coriander seeds, 1 tsp turmeric, 1 tbsp garam masala 1 can chickpeas, filtered water or 1 tin coconut milk.

Optional: pumpkin seeds to top

1. Dice onions and crush garlic.

2. Heat 2 tbsp ghee or oil in pan, and add 1 tsp cumin seeds to test heat is ready

3. Fry onions in hot ghee until translucent.

4. Add garlic and spices.

5. Add drained chickpeas and stir.

6. Pour water or coconut milk and simmer for 5-10 minutes.

7. Extra spice may be required - it’s up to you.

8. Serve with whatever you want!

FISH CURRY

Fish tonight? Don't worry too much if you don't have every spice ingredient at home- just get creative and create a flavour you enjoy. Vegan? Don't use fish and add more veggies #genius 

For more recipes like this you can follow me on Instagram @victoriaadams

RECIPE

2 tsp garam masala

1 tsp turmeric

½ tsp smoked paprika

½ tsp cumin

250g white fish fillet, cut into bite-sized chunks

1 onion, finely sliced

2 garlic cloves, finely sliced

thumb-sized piece ginger, finely chopped or grated

400g can coconut milk

200g fresh tomatoes, halved or quartered

100g broccoli

2 cubes homemade fish stock (optional)

fresh coriander to serve

Optional extra: green beans, sweet potato, fresh peas, spinach

Combine spices in a small bowl. Coat fish with half the spice mixture and season with salt and pepper. Set aside.

In a medium lidded frying pan on a low heat, sweat onions, ginger and garlic until translucent. Add water or oil if necessary to prevent drying/burning.

Add the remaining spices and cook gently for 1 minute or until fragrant and slightly dry.

Pour in the coconut milk, bring to the boil and simmer for 3-5 mins to reduce slightly, then add the fish.

Take the lid off and add broccoli and tomatoes.

Remove from the heat when vegetables are soft and stir in fresh coriander.

Season to taste and serve with basmati rice or cauliflower rice, if you like.