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Thriving On Plants

50 episodes in the feed.


Cherie Tu is Thriving On Plants

2 May 2017 at 7:20am
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• 3/4 cup wholewheat flour

• 2 tbsp almond meal

• 1 tbsp ground flax seeds

• 1 ripe banana, mashed

• 1/2 tsp cinnamon

• Dash of nutmeg

• 2 tsp baking powder

• 1 tsp vanilla extract

• 3/4 cup almond milk

• Topping: home-made coconut whipped cream, berries, maple syrup… Whatever you like


1. Add all dry ingredients into a bowl and whisk together.

2. Add in vanilla, banana and milk and whisk until smooth.

3. Cook on a pan preheated on low-medium heat until golden

4. Top with your favourite fruit & maple syrup, enjoy!

LUNCH: Nourishing Bowl


• 1 cup cooked rice (I used a mix of red, brown & black rice)

• 1 small purple sweet potato, sliced

• 1 small orange sweet potato, sliced

• ½ cucumber, sliced

• A few cherry tomatoes, sliced

• ¼ cup black beans

• ¼ cup corn

• ½ avocado

• Lime wedge

• Hummus


1. Add sweet potatoes into oven or airfryer and bake until crispy on outside & soft on inside (I love how they taste plain but add on any herbs/spices if you wish)

2. Assemble bowl by placing rice at the bottom followed by all the other ingredients on top. Wanted to use greens but had none left at home… feel free to add in whatever you wish.

3. Crack on some black pepper, finish off with a squeeze of lime and dig in!

DINNER: Spaghetti (using up all these leftover ingredients)


• 500g dried pasta

• 5-6 ripe tomatoes, diced

• Handful cherry tomatoes

• 2 tbsp sundried tomatoes, finely chopped

• 1 onion, diced

• 1 small capsicum, diced

• 1 zucchini, diced

• 2 cloves garlic, minced

• 1 can lentils, drained and rinsed

• Corn cut off 1 cob OR 1 can corn, drained and rinsed

• ½ tbsp mixed herbs

• ½ tbsp dried basil

• Handful fresh basil, to serve

• Salt & pepper to taste

• ** I would have added in some tomato paste but I had none at home… this meal was literally just so I could use up all the leftover ingredients**


1. Cook pasta according to packet instructions

2. Fry onion & garlic on medium-high heat for 1 minute

3. Add in zucchini, capsicum & corn and cook for 2-3 minutes. Season with salt & pepper.

4. Add in diced tomatoes, herbs & a splash of water and stir through.

5. Add in sundried tomatoes, cherry tomatoes and lentils and stir through (if you haven’t figured by now I just kept finding more and more random ingredients to add in LOL)

6. Bring to a boil, reduce heat then pop lid on and simmer for 10-15 minutes

7. I wanted a chunkier kind of sauce so I used a potato masher to break down some of the veggies, completely optional though

8. When serving, cook pasta in sauce until heated through/slightly absorbed. Serve with fresh basil.

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