Healthy plant-based recipes and their nutrition facts
June is national fruit & veg month and we wanted to take the opportunity to celebrate the Organic plant heroes in the Ancient + Brave blends. To do this, we’re sharing some delicious and healthy plant-based recipes you can make using the same nutritional ingredients.
These recipes are an indulgent way to pack lots of vitamins, minerals and antioxidants into your weekly meal plans.
BEETROOT + CACAO BROWNIES
This mouth-watering recipe is packed full of nutritious beetroot which is really rich in a variety of vitamins and minerals like vitamin A and C, calcium, folic acid, iron, manganese and potassium. Beetroot is an excellent source of fibre and is full of antioxidants too. Adapted from the inspiring @thedetoxkitchen
150g peeled, cooked beetroot (boil in the skins for 30 minutes or until tender. Cool then peel)
150g runny honey or maple syrup
Pinch of salt
100g plain flour
50g Cacao + Collagen
1 tsp baking powder
Preheat oven to 170C
Put the eggs, honey and salt in a food mixer and mix for 5 minutes.
Sieve all the dry ingredients into a bowl and mix well.
Blitz the beetroot in a magimix and add to the food processor, along with the dry ingredients.
Mix well and pour into a lined brownie tin.
Bake for 30 minutes. Cool, cut and enjoy!
CINNAMON COFFEE ICE-CREAM
This rich and creamy ice cream is dairy free and gluten free. Cinnamon boasts high levels of antioxidants and has also been connected to anti-inflammatory properties and boosting the immune system.
250ml brewed Coffee + Collagen, cooled
1/2 cup cashews, soaked and drained
1/2 cup almond milk
1/4 tsp ground cinnamon
2 tbsp maple syrup
Place all the ingredients in a high powered food processor and blend on high until the mixture becomes creamy. (If it looks too thin, add some more cashews to thicken).
Pour into an ice-cream machine and churn according to instructions.
Alternatively, pour in to a freezable container, cover and freeze for 4-5 hours minimum (overnight is best).
BAOBAB NUT BUTTER
Like our other hero ingredients, baobab is an excellent antioxidant and is rich in a range of vitamins and minerals such as B1, B6 and vitamin C, iron, calcium and potassium. Enjoy this vegan nut better on your breakfast bowl, on toast, spread onto dates or on dark chocolate.
2 cups whole almonds
1 tbsp baobab powder
2 tbsp coconut sugar
2 tbsp True MCT oil
Pinch of Himalayan salt
Dry toast the almonds in the oven, at 150C for approx 15-20 mins. Allow to cool.
Place almonds in a high powered food processor (with a strong motor) and blend until they break down to a powder. Stop and scrape down the sides a few times.
Keep processing for a further 10 mins then pour in the MCT oil.
Continue blending for a further 5 - 10 mins until the butter becomes smooth and creamy. This can take a while depending on your machine.
Stir through the coconut sugar and baobab.
Sprinkle in the salt to bring out the sweet flavour of the nuts and to give the butter a richer, more balanced taste.
BLACK BEAN CHOCOLATE CHERRY COOKIES
These cookies, made with our antioxidant-rich Cacao + Collagen and True MCT, are sure to satisfy any chocolate cravings and are made with an unlikely alternative to flour - black beans! They make these cookies extra fudgy and moist, whilst upping the protein and fibre content.
Cacao is also a really great source of magnesium and other vitamins and minerals such as B1, B2, B3, B5, B9, zinc, iron, copper, potassium.
Ingredients (makes nine 3” cookies)
1 ½ cups black beans, very soft (or one 15 oz. can)
2 tbsp True MCT oil
1/3 cup Cacao + Collagen
1/4 tsp. coarse sea salt, plus more for sprinkling
1/3 cup maple syrup/honey
2 tbsp. chia seeds OR 2 eggs
1 tsp. vanilla extract
Optional add ins:
1/3 cup chopped dark chocolate (80% or higher)
1/4 cup chopped dried cherries
Preheat oven to 375°F. Line a baking sheet with parchment paper.
Mix chia seeds, maple syrup, and vanilla in a bowl and set aside. If using eggs, skip this step.
Place drained and well-rinsed beans, True MCT, Cacao + Collagen and salt in a food processor and blend until well combined. Add maple syrup and chia mixture (or eggs) and pulse to incorporate. The batter will be quite liquid-y, but still hold together. Remove blade from the food processor and add the chopped chocolate or cherries, if using. Fold to incorporate.
Spoon cookie batter onto lined baking sheet. Using the back of the spoon, flatten top of cookies slightly, as they will not spread when baking. Sprinkle with coarse sea salt. Bake for 15 minutes until the edges are browning. Cool and eat. Store in the fridge.
WHY WE CHOOSE ORGANIC
We're proud to say all of the plant based ingredients in our blends are certified as organic by the Soil Association.
Organic farming cares for our planet by:⠀
Reducing soil and water contamination⠀
Allowing for greater biodiversity in the environment⠀
Reducing green-house gas emissions in farming⠀
Using less water and energy
THE PLANT-BASED INGREDIENTS IN OUR BLENDS
The Ancient + Brave blends are enriched with the following vegetables, roots and spices:
Coffee + Collagen
Organic raw cacao
Organic Siberian ginseng
Organic roasted dandelion
Cacao + Collagen
Organic Siberian ginseng
Pink Himalayan salt