Banana ice cream season is back☀️🌴have you tried it? I’ll pop the recipe I whipped up for this one - which also had chopped vegan MARS BARS through it and on top, with plenty of peanut butter. Would happily trade a cherry on top for peanut butter any day 😂
For a bit of #health (and also creamy texture) I included avocado, but don’t worry, you can’t taste it over the delicious sweetness of bananas, medjool dates, vanilla and @purecocobella coconut water🌴
Of course we had a behind the scenes feeding frenzy trying to go down whilst I took this photo. So I picked the bowl up, thought it was out of reach!! How are kids so quick at doing cheeky things but so slow at things like putting on their shoes and seatbelts and saying goodnight 🤣
Here’s the recipe guys, I hope it’s bright and sunny enough where you are to enjoy this over the weekend ❤️
Vegan Chocolate Ice Cream
4 small frozen bananas, in chunks (or 2 large)
1/4 of an avocado
1/3 cup @purecocobella coconut water
1 1/2 tbsp cacao powder
2 medjool dates
1/2 tsp vanilla extract
pinch of sea salt
Blend in a high speed blender or food processor until creamy. Place in a silicon tray (or any container) and place in the freezer for an hour to firm up. Enjoy!
Raw Vegan Mini Mars Bars✨ even though they’re lookin’ a little rustic, they still taste just as good👌🏼 I made these to take along to a get-together over the weekend, buuut kept these sneaky few to shoot (and eat😂).
And hey, I changed my name! I have been feeling done with @mindful_moose for some time now. I’m loving the more personal feel to my new name. Still sharing the same things but hopefully a little more often. Guilty of that should-post guilt. It’s been hard the last couple years especially with all these changes with algorithms, insights, etc but I’d just like to get back to where I was when I started. Posting whenever and whatever I feel like, like right now while we’re hanging outside on this beautiful sunny afternoon, while my babies are happy playing. Not at 6pm during the dinner rush/precious family time just because it’s when IG insights says it’s my peak engagement time, because if only one of you likes it or it helps one of you then that is more than enough for me🙏🏼
Thank you for being here. Wish I could send you all a giant mars bar ♥️
Perhaps something savoury for your weekend baking? Maybe something like these Vegan Garlic Scrolls with Tomato, Olives, Spinach and @mylifebio Feta 🍃
Keeping it short this evening to go play trains with my little family before bedtime 🚂 anyone else’s toddlers train obsessed? Wishing you all a wonderful weekend! Here is the recipe ❤️
Vegan Garlic Scrolls with Tomato, Spinach, Olives and Feta
1 cup warm water
1/2 tsp sugar
1 tsp yeast
340g flour (plus more to knead with)
Pinch sea salt
2 tbsp olive oil
Filling (could add anything you like, or use MyLife Bio Cheddar Shred instead of Feta)
2 cloves of garlic
1 tbsp vegan butter
4 olives, chopped
Handful of spinach, shredded
1/3 of a pack of @mylifebio Feta
In a small bowl, add the warm water and sugar and mix to dissolve. Add the yeast and stir. Let that sit while you measure out the flour into a large bowl. After around 5-10 mins add the yeast mixture and the olive oil. Mix to combine and then place on a floured surface and kneed for a few minutes. Add to a oiled bowl and flip the ball of dough around so it is covered in oil. Let it sit in a warm place for 30 mins until doubled in size. Punch it down and place it on a floured surface again. Preheat the oven to 200C. Roll out into a roughly 25x30 rectangle. Mix the the garlic and butter together, then spread onto the dough. Place the other toppings evenly on the dough. Roll up and slice into 3-4 cm thick slices. Arrange them onto a baking tray lined with baking paper. Bake for approx 20 minutes or until golden.
The perfect summer burger for the Mushroom lovers☀️ absolutely no patty prep needed! These burgers are healthy, vegetable packed, delicious and family friendly (Flynn was pretty chuffed to have a whole burger to himself! He looked so grown up eating a whole burger to himself☺️). Throw them on the bbq with friends on a warm summer evening or enjoy them inside eithout heating yor whole house up.
Heres the recipe!
Grilled Mushroom Burgers
4 large @australianmushrooms Portabella Mushrooms
2 tbsp olive oil
3/4 tsp sea salt
1/2 tsp mixed herbs
4 burger buns or rolls
Roasted capsicum (jarred or homemade)
Kale, lettuce or spinach
Tomato sauce and/or vegan mayonnaise
In a bowl, mix together the olive oil, sea salt and mixed herbs. Coat the mushrooms and let them sit for a moment, while you cut up the rest of your burger toppings and heat up the grill or grill pan. If you’re using a grill pan, drizzle with olive oil before adding the mushrooms. Cook the mushrooms for a few minutes before flipping over for an additional 3-5 mins. Pile the mushrooms along with the other toppings onto your burger buns and enjoy immediately.