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Vegan Carrot Cake Overnight Oats by Brandy Burke (Garden of Life)

Written By Janine Walsh - September 19 2023

Combining two of my ultimate loves—carrot cake and breakfast—this recipe is a delightful fusion that comes with the added perk of swift preparation. Notably vegan, infused with plant-based protein and just a hint of sweetness, these overnight oats might even trick you into believing it's a dessert.

Serves: 2

Ingredients

1 cup oats
1 cup and a splash of soy milk
1 Tbsp. maple syrup
1 Tbsp. Garden of Life Raw Organic Meal, Vanilla
½ tsp. nutmeg
1 tsp. cinnamon
1 tsp. chia seeds
1 baby carrot shredded (or about 2 Tbsp.)
½ cup coconut yogurt, vanilla
Raisins, to taste
Pecans, to taste

Preparation

Mix milk, protein, nutmeg, cinnamon, and chia seeds in a shaker bottle and shake until combined.
Pour milk mixture into a jar. Add oats, raisins, pecans, and shredded carrots. Cover and refrigerate overnight.
Before serving, top with a dollop of coconut yogurt.

Protein Hot Chocolate Smoothie by Garden of Life

Written By Janine Walsh - January 27 2023

A hot chocolate smoothie sounds like the ultimate treat, but you could actually enjoy this as a regular post-workout drink if you add a scoop of Garden of Life Raw Organic Chocolate Protein Powder.

On a cold day or after a swim, this can be a brilliantly warming drink, satisfying your sweet tooth while keeping you feeling full.

Ingredients:

1 scoop Garden of Life Raw Organic Chocolate Protein Powder
700ml chocolate-flavoured almond milk
5 pitted Medjool dates
Optional toppings: Chopped banana, chia seeds, raw cacao nibs

Method:

Heat the almond milk on the hob for around five minutes – take care not to let it boil
Pour the warm milk into your blender along with the other ingredients (check that your blender can tolerate hot liquids first)
When smooth, pour into a glass
Add your choice of toppings, or get straight stuck in and enjoy!

Vanilla "Buttercream" by Shayna (Unrefined Cakery)

Written By Janine Walsh - June 03 2021

A yummy vanilla buttercream with a slight caramelly taste - perfect to use on the Spiced Hemp cake! This recipe will make enough icing to generously spread on one 18-20cm cake.

Refined sugar free, GF, DF, nut free, and vegan

Ingredients:

3/4 Cup coconut sugar
1 Tablespoon tapioca flour*
pinch salt
70g dairy free butter (I used Olivani)**
1/2 teaspoon vanilla essence

Method

Place the coconut sugar and tapioca flour in a blender (I used my nutribullet), and blitz for around 30 seconds. The mix should be very fine and look like tan coloured icing sugar.

Place the dairy free butter in a bowl, and beat with an electric mixer for around 10 seconds to soften it. Add the sugar mix, salt, and vanilla essence. Mix. This mixture will look crumbly at first, but will come together. Spread on your cake - enjoy!!

*can substitute with cornstarch, arrowroot, or potato starch.

**to make a "cream cheese" icing, substitute the butter for a vegan cream cheese.

Chocolate "Buttercream"by Shayna (Unrefined Cakery)

Written By Janine Walsh - June 03 2021

A yummy chocolatey "buttercream" - perfect to use on the Beetroot Cacao brownies (not that they really need anything extra)! This recipe will make enough icing to generously spread on one 18-20cm brownie slab.

Refined sugar free, GF, DF, nut free, and vegan

Ingredients:

260g (around 1 1/2 Cups) dates
3 Tablespoons cocoa
1/3 Cup coconut oil
pinch salt
1/2 teaspoon vanilla essence
Boiling water for soaking the dates in

Method

Pop the dates in a bowl and cover with the boiling water. Soak for around 10-15 minutes. When the dates have finished soaking, reserve 5 Tablespoons of the date water, and place the dates, reserved water, coconut oil, cocoa, salt, and vanilla essence into a food processor. Blitz for 2-3 minutes until the mixture is smooth with no lumps. Have a sneaky taste test (try not to eat it all!) and then spread over your brownies. Yum!

Healthy Raw Vegan Caramel Slice

Written By Janine Walsh - January 28 2021

Healthy Raw Vegan Caramel Slice

Ingredients for the three layers

Base

½ cup chopped Medjool Dates (around 8 Dates)

1 ½ cups Almonds

½ tsp Vanilla Powder

Pinch of Fine Celtic Salt

Caramel Filling

½ cup Almond Butter

60gms of Cacao Butter

½ cup Maple Syrup or Coconut Nectar

½ tsp Vanilla Powder

Pinch of Fine Celtic Salt

Chocolate topping

4 tbsp Raw Cacao Powder

4 tbsp Coconut Nectar

60gms Cacao Butter

60gms Coconut Butter

Preparation

Base – Food Processor

Process Almonds in a food processor until finely chopped and then add rest of the base ingredients and process to a fine crumb.

Pour mix into a square or rectangular dish lined with Glad Wrap. I used a dish that measured 22cms x 17cms which gave a slice 3.5cms high. You could even go a little larger in the dish. Use the back of a spoon to press the mix evenly and firmly into the bottom of the dish then place in fridge while making up the caramel filling.

Caramel Filling – Blender (eg Vitamix)

Melt the Cacao Butter and pour into the blender along with all of the other filling ingredients.

Blend well and then pour onto the cooled biscuit base and place in freezer to cool quickly while preparing the topping.

Chocolate Topping

Melt both the Cacao Butter and the Artisana Raw Coconut Butter together and then stir in the Cacao Powder and the Coconut Nectar, and blend in thoroughly.

Cool for a few minutes and then pour the topping mixture over the base and caramel filling and place back in freezer to set again or, if you are not using the slice that day, place in the fridge to set overnight.

This makes a very rich and delicious slice so slice into small pieces.

Oh So Tasty Hummus - Coconut Secret

Written By Janine Walsh - January 28 2021

Oh So Tasty Hummus Makes 6 Servings

1 cup chickpeas
2 Tbsp Tahini
1 Tbsp Olive Oil
1 Tbsp Lemon Juice
2-3 tsp Coconut Aminos
1 small clove Garlic
1 tsp Cumin
1/2 tsp Cinnamon
1/2 tsp Coriander
Pinch of Sea Salt
Black Pepper, to taste
Toasted Almonds, for topping

Combine all above ingredients into a food processor and blend until smooth.

Cashew Chive Cheese

Written By Janine Walsh - January 28 2021

Cashew Chive Cheese

2 cups cashews

1/4 cup water

1/4 cup fresh lemon juice

1/2 cup nutritional yeast

2 cloves garlic

1 teaspoon salt

1 tablespoon parsley

2 green onions

1 tablespoon chives

Blend until smooth.

Serve with veggies or gluten-free crackers.

Strawberry Banana No Bake Cheesecake by Coconut Secret

Written By Janine Walsh - January 28 2021

Strawberry Banana No Bake Cheesecake by Coconut Secret

Here's a beautiful no bake recipe for a delicious heart-shaped raw vegan Strawberry Banana Cheesecake.

Ingredients:

For the crust:

½ cup walnuts,

1 ½ cup dates,

½ cup cacao,

½ tsp pink salt.

For the Banana Filling:

3 bananas,

1 1/2 cup raw cashews soaked for at least 2 hours,

2 Tbsp Coconut Crystals,

2 Tbsp Coconut Nectar,

pinch salt,

1 tsp vanilla extract or vanilla bean,

2 Tbsp Alive Coconut Oil,

1 Tbsp lemon juice,

1 tsp Ceylon cinnamon

For the Strawberry Layer:

1 1/2 cup strawberries,

1-2 Tbsp Lemon juice,

2 Tbsp Coconut Nectar,

1/2 cup raw cashews soaked for at least 2 hours,

2 Tbsp Alive Coconut Oil, melted

Garnish:

Coconut flakes,

rose petals,

sliced fresh strawberries,

and Chocolate Chunks.

Method:

Mix all crust ingredients together in a food processor, then mold into a springform or lined cake pan.

Place in the freezer to set.

For the banana filling, blend together all ingredients until smooth.

Pour over the crust layer and then place it back in the freezer to set.

For the strawberry layer, blend all ingredients together until smooth and then pour over the banana layer.

Garnish with coconut flakes, rose petals, sliced fresh strawberries, and Chocolate Chunks.

Red, White & Blue Plant Based Berry Tart

Written By Janine Walsh - November 24 2020

Red, White & Blue Plant-Based Berry Tart

July 21, 2020 by Marilyn Gemino

Recipe courtesy of Victoria – Sr. Digital Designer – Garden of Life, Blogger at dotellabelle.com

Serves: 8

Ingredients for Crust:

1 cup almonds
1-1/2 cups rolled oats
Pinch of sea salt
1/4 cup Garden of Life Coconut Oil
2 Tablespoons maple syrup
1 teaspoon of vanilla extract

Ingredients for Chocolate Layer (optional):

1/4 cup Coconut Oil
3 Tablespoons pure maple syrup
2-3 Tablespoons cacao powder

Ingredients for Filling:

1-2 Tablespoons maple syrup
1 cup coconut milk
1 Tablespoon agar agar flakes
1 teaspoon vanilla
1 Tablespoon fresh lime juice
2 cups raw cashews

Ingredients for Topping:

Fresh strawberries and blueberries

Directions:

Preheat oven to 350 degrees F.
For Crust: Place nuts in a food processor and pulse to chop coarsely. Add rolled oats and salt and process until coarse. In a large bowl, whisk together maple syrup, coconut oil and vanilla extract. Slowly add almond oat mixture to your wet ingredients. Transfer to a 9-inch tart pan or springform pan and press down to form a crust. Pierce several times with a fork and bake for 15 minutes or until lightly browned. Set aside to cool.
Chocolate Layer (optional): mix melted coconut oil, maple syrup and cocoa powder. Pour mixture over cooled crust. Place in the refrigerator until set. About 15-30 minutes.
No Cream Creamy Filling: Simmer coconut milk, agar agar flakes, vanilla, lime juice and maple syrup in a small pot over medium heat until agar agar flakes have dissolved. Approximately 5 minutes. Chill in the refrigerator for about a half hour. Cream will thicken once chilled.
Topping: Top with fresh mixed berries. Keep chilled until ready to serve.

Pasta Marinara by Gwen Eager (Garden of Life)

Written By Janine Walsh - November 17 2020

Serves: 2

Use Organic:

8 oz. gluten free pasta
1 cup chopped carrots
½ cup chopped celery
1 cup chopped yellow onion
3 garlic cloves - finely chopped
2 Tablespoons tomato paste
1 cup tomato sauce (or crushed tomatoes)
1 cup vegetable broth
3 Tablespoons olive oil
1¼ teaspoon sea salt
½ teaspoon black pepper
2 teaspoons dried Italian herbs
1 cup frozen peas

Directions:

Heat a large skillet to medium high.
Add olive oil, carrots, celery, onions and salt and saute for about 5 minutes.
Add garlic and continue to cook for another 3 minutes.
Add in tomato paste and stir constantly for 2-3 minutes.
Add in vegetable broth to thin out the tomato paste, then add in the remaining ingredients and let simmer for about 10 minutes.
While sauce is simmering, cook pasta al dente then add directly into sauce.
Serve hot and garnish with fresh basil or parsley.

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Healthy Raw Vegan Caramel Slice

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Red, White & Blue Plant-Based Berry Tart

Serves: 8

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