How To Make Healthy Shakes (Shakes Ice cream Punches)

How To Make Healthy Shakes (Shakes Ice Cream Punches)

Tony Bishop-Weston on Video Jug Making Healthy Raw fruit and Vegetable Smoothies and Ice Cream

Vegan Fried Egg - The Vegg

Vegan Fried Egg - This time it's Real

Vegan fried egg anyone? Introducing the Vegg!

Marmite Smoothie ? Another Recipe

Marmite Smoothie ? Again ?

Cucumber, cherry and Apple Marmite Smoothie

I know, I know but Marmite is the new black apparently, anyway we tried this Marmite smoothie recipe.

250ml Orange Juice (or grapfruit)
160g Frozen Cherries
1 Apple (remove core)
80g of Cucumber
80g Curly Kale (chopped)
8 g Marmite
1 x Slice of Fresh Ginger
4 x Vegetarian / Vegan Omega 3 DHA / EPA Supplement Capsules

Blend until smooth smoothie - slice of cucumber to garnish

This is equivilent to about 6 x 80g portions of your 5 a Day fruit and vegetable quota so even if you shared it that's still 3 portions of fruit and veg and 400mg each of long chain Omega 3 DHA

Anti-Oxidant Rch Smoothie Recipe

Vegan Smoothie shake recipe

Provamel Lime and Lemon Balm Yogurt Smoothie with Lavender and Goji Berries

Preparation Time: Less than 5 mins
Serves: 1
Ingredients:
300ml Provamel Lime and Lemon Balm Yogurt
4 frozen strawberries
1 tbsp Goji berries
1 tsp lavender syrup or ¼ tsp lavender flowers

If not sweet enough for your tastebuds add 1 tsp of maple syrup

Method:
- Add the Provamel Lime and Lemon Balm Yogurt to a blender along with the rest of the ingredients and blitz until smooth. Pour into a glass and enjoy for its relaxing qualities and powerful nutritional ingredients.

: Marmite Smoothie Recipe

World Vegetarian And Vegan News: Marmite Smoothie Recipe

The definative new National Vegetarian Week Marmite Smoothie Recipe. I thought of all the things I like that go with that Miso / Marmite Umami savoury taste - Cucumber, apple, Tofu, seaweed, lime and then a traditional Japanese flavour such as Ginger. You could add some wasabi horseradish in if you like that kinda thing....

National Vegetarian Week Omega 3 Marmite Smoothie Recipe

1/2 fresh cucumber
1 generous teaspoon of Marmite
1 handful of chopped curly Kale
1 small slice of fresh ginger
Juice of 1 lemon or limI
80g fresh bean curd / tofu
1 sheet of nori (sushi) seaweed
1 Kiwi, apple and Lime Innocent Smoothie
2 capsules of Vegan Omega 3 DHA / EPA (400mg DHA)

Whizz together in a blender with a couple of ice cubes.

Vote for an Innocent Marmite Smoothie trial at Bristol Vegfest during National Vegetarian Week

Vegetarian Vegan Haggis Recipe from Scottish Cookbook

Scottish Vegetarian Vegan Scots Haggis Recipe - Vegan Cookbook

OK found it! Vegan Scottish Haggis recipe from Scotland's legendary Award winning Vegan Guest house Taigh Na Mara on the shores of Lochbroom nr Ullapool and Tony Weston (Remember him?) Happy Burns Night / Day

Vegan Main Course Recipes - Vegetarian/Vegan HAGGIS

Wee Scottish beastie, and mashed root vegetables - Main

The Haggis is a traditional Scottish game played as part of a dinner ceremony most usually on St Andrews Day, at New Year, on Burn's Night (25th January) or whenever there are tourists about. Burn's night celebrates the birthday of the man who wrote "should auld acquaintance be forgot" and other famous Scottish ditties.
Haggis is actually a pudding but served for main course in keeping with other confusing Scottish traditions like a wee dram meaning a very large whisky or "fine day" meaning it's only rained 5 times since breakfast. One of the main ingredients of Haggis is oats so it's easy to make a vegan version and there were about 5 different ones available last time we counted. There's even a tinned one (without legs) that's exported all over the world. The nearest thing to it is something like nut/meatloaf or faggots but lighter and fluffier because it is usually boiled.
If they don't sell the little fellows in your part of the world try this recipe.
Serves 4
Ingredients
4 potatoes, peeled and quartered
1 swede turnip, peeled, very finely chopped (or squash)
1 teaspoon finely chopped fresh root ginger
125 g (4 oz) porridge oats
50 g (2 oz) coconut oil
1 Onion, chopped
4 mushrooms, chopped
1 carrot, scrubbed and finely chopped.
200 g (7 oz) cooked kidney beans, chopped
3 teaspoons yeast extract
2 teaspoons ground black pepper
½ teaspoon cayenne pepper
1 teaspoon chopped parsley
1 teaspoon chopped thyme
1 teaspoon chopped sage
2 tablespoons rapeseed oil
50 g (2 oz) walnuts, chopped
½ teaspoon powdered nutmeg
2 tablespoons Lime juice
1 tablespoon whiskey or balsamic vinegar
1 tablespoon tamari soy sauce
For the mash
2 tablespoons vegan margarine (free from hydrogenated oils)
1 tablespoon soya cream
salt and pepper
½ teaspoon chopped rosemary
Method
1. In a large saucepan bring the potatoes to the boil in water and simmer for 30 minutes until soft.
2. In another saucepan of boiling water simmer all but 125 g (4 oz) of the swede with the fresh root ginger for 30 minutes.
3. Meanwhile in a large non-stick frying pan gently toast the oats in 25 g (1 oz) of the coconut oil until golden brown about 2 minutes. Take care to keep stirring to avoid them burning. Put to one side in a dish.
4. Now gently fry the onions, 125 g (4 oz) of the Swede, mushrooms and carrots in the remaining coconut oil for about 10 minutes until the turnips are starting to get soft. Add in the chopped kidney beans and stir until hot.
5. In a large bowl mix up the fried vegetables with the oats and remaining spices, juices, oil and walnuts.
6. Divide mixture into 4 oven proof ramekins, cover each dish with foil and place in a deep sided roasting tray half filled with boiling water in a preheated oven at 180°C (350°F) Gas Mark 4 and broil for 30 minutes.
To serve: Reheat drain and mash the swede and fresh root ginger with the 1 tablespoon of the margarine, salt and pepper. Reheat drain and mash the potatoes with the soya cream, 1 tablespoon of margarine and rosemary. Tip out the wee beastie from the ramekin onto each plate with a few spoonfuls each of the mash potato and swede.
Garnish: With Bagpipe music, a Robert Burns poem or song and a wee dram (a rather large glass) of whisky.

Vegan Selkirk Grace

Some hae meat and canna eat
an Some wud eat that want it
But we're replete and eat nae meat
An sae the lord be thankit

With apologies to descendants of Robert 'Rabbie' Burns by Capt James Tea Cook ex Taigh Na Mara, Lochbroom, Nr Ullapool
see also Macsweens Haggis - Stahley's Haggis

Double chocolate torte with a fresh almond whip- Britain's Best Dish - ITV

Amazing Raw Healthy Chocolate Tart Cheesecake pudding

Double chocolate torte with a fresh almond whip- Britain's Best Dish - ITV: "

Chef: Jessica Fenton
Dish type: pudding
Servings: 8
Difficulty: more difficult
Prep time: 2 hours+
Cooking time: 45 minutes
Suitable for freezing: yes

Ingredients
Base

* 50g raw coconut butter
* 50g raw almonds
* 50g raw walnuts
* 135g dates, stoned and chopped into 3 pieces
* 90g buckwheat groats (soaked, sprouted and dehydrated)
* A pinch of Himalayan pink rock salt

Chocolate truffles

* 30g raw cacao butter, melted
* 20g raw coconut butter, melted
* 30g raw cacao powder
* 45g/45ml raw agave syrup
* A pinch of Himalayan pink rock salt
* 2 vanilla pods

Torte filling

* 250g raw cashew nuts (soaked for 4 hours)
* 140g raw cacao butter, plus extra for sprinkling
* 50g raw coconut butter
* 500ml mineral water
* A few drops of food grade orange essential oil
* 155g avocado, peeled and stoned
* A pinch of Himalayan pink rock salt
* 130g raw cacao powder, plus extra for sprinkling
* 340g date syrup
* A few pinches of xylitol crystals, for sprinkling on top



Chocolate icing

* 30g raw cacao butter, melted
* 35g raw coconut butter, melted
* 30g raw cacao powder
* 60g raw agave syrup
* A pinch of Himalayan pink rock salt
* A few drops of food grade orange essential oil

Almond whip

* 80g raw almonds (soaked for 4 hours and skins peeled off)
* ½ tsp white miso
* 42g raw agave syrup
* 100ml mineral water
* 20g raw coconut butter, softened

To garnish

* A handful of organic blueberries

Method
Base

1. Melt the coconut butter in a bain Marie.
2. Add the nuts, dates and butter to a food processor and process for a few minutes.
3. Add the dehydrated buckwheat groats and salt and process for a few seconds.
4. Press firmly into the bottom of a spring form pan. Cover with foil and place in the freezer for 10 minutes.

Truffles

1. Melt the butters in a bain marie. Add all the other ingredients and blend until smooth.
2. Spoon into silicon chocolate moulds and set in the freezer.

Torte filling

1. Soak the cashew nuts for 4 hours and discard the soak water.
2. Melt the butters gently in a bain Marie.
3. Add the cashews, mineral water, orange oil, avocado and salt to the food processor and process until smooth.
4. Add the cacao powder and date syrup and process.
5. Add the melted butters and process.
6. Spoon into the spring form tin over the base.

Chocolate icing and assembly

1. Melt the butters gently in a bain Marie. Add all the other ingredients to the bowl and hand whisk until smooth.
2. Pour over the torte and smooth over using the back of a spoon or a spatula.
3. Arrange the truffles on top, sprinkle with raw cacao powder, chopped cacao butter and xylitol crystals, cover with foil and set in the freezer.

Fresh almond whip

1. Soak the almonds for 4 hours.
2. Discard the soak water and peel the soaked almonds.
3. Add all the ingredients to a blender and blend thoroughly until smooth and creamy.

To serve

Serve a generous slice of chocolate torte topped with the chocolate truffles in the centre of the plate next to a dollop of fresh almond whip. Garnish with a few organic blueberries. Lightly dust the plate with raw cacao powder and xylitol crystals.