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Thriving On Plants

50 episodes in the feed.

 

Cherie Tu is Thriving On Plants



2 Jan 2017 at 7:23pm
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✖ BUSINESS

⇢ For business inquiries only:

hello@cherietu.com

♡ INSTAGRAM: http://instagram.com/thrivingonplants

♡ TUMBLR: http://thrivingonplants.tumblr.com

♡ SNAPCHAT: cherietu

♫ Music ♫

■ The Bishop by Joey Pecoraro https://soundcloud.com/joeypecoraro

My Vitamix Blender: https://goo.gl/XIEuK2

————————————————————————————————

** FULL RECIPES **

Breakfast: Mango Smoothie Bowl

Ingredients

1 ripe banana

1 frozen banana

1 fresh mango

1 passionfruit

1 orange

1 tsp chia seeds

1 cup coconut milk

Method:

1. Add all ingredients into a blender and blend until smooth.

2. Pour into a bowl and add desired toppings onto smoothie. Enjoy!

Lunch: Spicy Noodle Soup

Ingredients:

Noodles of your choice

1/2 cup broccoli florets

1 small carrot, sliced

Handful spinach

1/2 cup tofu or mushrooms

Soup base: 1-2 tbsp Korean red pepper/chilli powder + 2 tbsp soy sauce + 1 tsp sesame oil + 1/2 tbsp rice wine vinegar + sweetener to taste + 1 tsp minced garlic + 1 tsp minced ginger

4 cups veggie stock or water

Method:

1. Cook noodles according to packet instructions

2. Meanwhile, add all soup base ingredients into a saucepan and cook for 1 minute

3. Pour in stock or water and simmer for 10 minutes

4. Add in carrots & tofu and cook for 2 minutes, followed by the broccoli for another minute then the spinach for 30 seconds before turning off heat.

5. Add noodles & veggies/tofu into a bowl and pour soup on top.

6. Garnish with sesame seeds & green onions if desired and serve.

Dinner: Roast Potatoes & Gravy

Ingredients:

- 2-3 large potatoes

- Herbs & spices of your choice (I used mixed herbs, garlic powder, tumeric & curry powder)

- 2 carrots

- 1/2 cup frozen peas

- 3 tsp vegan gravy powder + 1/2 cup water (I used the traditional gravox in the box, not the tin. Many have e-mailed the company and confirmed that its vegan)

Method:

1. Cut potatoes up into whatever shape you desire & coat with herbs and spices

2. Bake at 180*C in an oven for 40 minutes or in an airfryer for 30 minutes or until golden brown

3. Meanwhile, steam carrots & peas until soft and cooked through

4. Add vegan gravy powder + water into a small saucepan and bring to the boil. Once boiling, lower heat and continue to whisk until thickened.

5. Add potatoes, steamed veg into a bowl (I also popped some greens underneath) & top with gravy. Enjoy!

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Thanks for watching everyone! Feel free to let me know what kind of recipes/videos you'd like to see me make in the future :)



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