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Thriving On Plants

50 episodes in the feed.


Cherie Tu is Thriving On Plants

22 Jun 2017 at 9:28am
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■ Clairvoyance (Instrumental) - Amarante

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BREAKFAST: Berry Vanilla/Coconut Porridge

Serves: 1

Prep: 5 mins

Cook: 5-10 mins


- 1 cup rolled oats

- 1 cup water

- 2 tbsp shredded coconut

- 2 tsp chia seeds

- 1 cup coconut milk

- 1 tbsp coconut sugar

- 1/2 tsp cinnamon

- 1 tsp @Tropeaka immunity berry powder

- 1 tbsp @Tropeaka vanilla lean protein powder

- 1 cup frozen raspberries

- Toppings of choice


1. Add all ingredients into a saucepan (except for raspberries) and stir through. Once boiling, lower heat slightly and simmer until thickened to desired consistency.

2. Transfer into a bowl, add toppings of choice and enjoy!

LUNCH: Buddha Bowl


- Cooked brown rice

- Firm tofu (Sauce: splash of soy sauce, tsp of coconut sugar, dash of black pepper)

- Cauliflower florets (Sauce: 1/2 tbsp Asian sesame sauce paste, 1 tsp toasted sesame seeds, 1.5 tbsp soy sauce, dash of black pepper, 1 tsp sesame oil)

- Pumpkin, sliced (Sauce: 1 tbsp light miso paste, 1/2 tbsp sesame oil, dash of black pepper, 2 tbsp soy sauce, 1 tsp coconut sugar)

- Red & yellow capsicum/bell peppers

- Cucumber, roughly diced

- Vegan kimchi

- Rocket or baby spinach

- Sesame seeds

- Hemp seeds

- Green onions


1. Begin by cooking brown rice.

2. In the meantime, mix sliced pumpkin in the sauce mixture & repeat with cauliflower. Place in the oven or airfryer for 30-40 minutes or until golden and cooked through.

3. Fry tofu on a pan until golden on both sides, pour in sauce and cook for an additional 10-20 seconds until sauce is absorbed.

4. To assembly, place rice at the bottom of bowl followed by all other toppings of choice (COMMENT DOWN BELOW IF YOU'D LIKE TO SEE A KIMCHI RECIPE VID! c: )

5. Top with sesame seeds, hemp seeds & green onion. Devour!!

DINNER: Baked Potato Fries with Salad & Guac


- Brushed potatoes, washed & peeled

- Sweet potato, washed & peeled

- 1 tsp smoked paprika

- 1 tsp garlic powder

- 1 tsp dried oregano

- Pinch of chilli powder if desired

- 1 avocado

- 1/2 tsp finely sliced fresh basil leaves

- Salt & pepper

- Lime juice

- Fresh kale, destemmed and roughly chopped

- Cucumber, roughly diced/chopped

- 1 heaping tsp whole grain mustard

- Dash of black pepper

- 2 tsp coconut sugar or maple syrup

- 1 tbsp lime or lemon juice

- Toasted sesame seeds


1. Slice potatoes into 'fries' and place into a large bowl. Add in herbs and spices, toss through and bake or airfry at 180*C for 40 minutes or until golden.

2. Mash avocado in a bowl and add in basil, lime juice and salt & pepper to taste.

3. Mix kale and cucumber with mustard, sweetener, pepper, lemon/lime and sesame seeds. Massage and allow greens to absorb sauce and soften slightly.

4. Once potato fries are done, pop them out of the oven/airfryer and add all components to a plate. Enjoy!!!! :)

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