By Teresa Cutter, The Healthy Chef
Serves 2
1 cup cinnamon roasted pumpkin
1 banana, frozen
1 tablespoon tahini
1 cup dairy-free milk (we used coconut milk)
2 cups ice
1 generous teaspoon Healthy Chef Chai Latte
2 tablespoons Healthy Chef Vanilla Protein
coconut yoghurt to serve
Get full recipe👇👇👇
https://thehealthychef.com/blogs/recipes/pumpkin-spice-smoothie
125 ml (½ cup/4 fl oz) Grove Extra Virgin Avocado Oil
125 ml (½ cup/4 fl oz) almond milk
125 ml (½ cup/4 fl oz) pure maple syrup
4 organic eggs
2 teaspoons vanilla extract
3 teaspoons gluten free baking powder
60 g (½ cup/2 oz) dark cocoa powder or Healthy Chef Naked Chocolat
300 g (3 cups/10½ oz) almond meal
avocado frosting to serve (see inspiration)
To make the avocado frosting combine the flesh from 2 ripe avocados,
125 ml (½ cup/4 fl oz) pure maple syrup, 125 ml (½ cup/4 fl oz) coconut cream, 2 teaspoons vanilla extract, 60 g (½ cup/2 oz) dark cocoa powder and a generous pinch of sea salt. Blend until smooth and use as the frosting for the cake.
Get full recipe 👇
https://thehealthychef.com/blogs/recipes/naked-chocolate-cake-2
Teresa Cutter
Make 1 Jar
300 g (10 1/2 oz) frozen or fresh blueberries
1 tablespoon raw honey, maple syrup or a little stevia to sweeten
juice from ½ lemon
1/4 cup fresh apple juice
1/2 teaspoon vanilla extract or paste
1 ½ tablespoons chia seed
Get full recipe:
https://thehealthychef.com/blogs/recipes/blueberry-jam
Serve with Oatmeal, Spelt + Honey Scones
Get full recipe 🙂
https://thehealthychef.com/blogs/Recipes/oatmeal-spelt-honey-scones
