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Thriving On Plants

50 episodes in the feed.

 

Cherie Tu is Thriving On Plants



23 Jan 2017 at 2:08am
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** CLICK HERE FOR FULL RECIPES **

✖ BUSINESS

⇢ For business inquiries only:

hello@cherietu.com

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

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

♡ SNAPCHAT: cherietu

♫ Music ♫

■ Tired Boy by Joey Pecoraro

https://soundcloud.com/joeypecoraro

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

————————————————————————————————

RECIPE #1: Mango Chia Pudding [Serves 2]

Ingredients:

- 1/4 cup chia seeds

- 1 cup coconut milk

- 1 tsp vanilla extract or powder

- 1 ripe mango, cut into chunks

- Juice of 1/2 lemon

- 1 tbsp rice malt syrup

Method:

1) Add chia seeds & [vanilla if using powder] into a bowl and whisk.

2) Add in milk and whisk for 1-2 minutes until well-combined

3) Cover and refrigerate overnight or until it forms a thick gel-like consistency.

4) Blend mango, lemon and rice malt syrup until smooth.

5) Layer chia pudding with mango mixture in a glass or mason jar.

6) Top with passionfruit if desired and enjoy!

RECIPE #2: Mango Cheesecake Tarts [Makes 6 tarts]

Ingredients:

- 3/4 cup walnuts

- 3/4 cup pitted dates

- 1/2 cup shredded coconut

- 1 tbsp rice malt syrup

- 1 cup raw cashews, soaked overnight then drained & rinsed

- 1/2 cup coconut cream, white solid part only

- 1/4 cup rice malt syrup

- Juice of 1/2 lemon

- 1/4 cup coconut oil, melted

- 1 large ripe mango, cut into chunks

Method:

1) Add walnuts, dates & shredded coconut into a food processor or blender and blend on low for 1 minute.

2) Add in the 1 tbsp of rice malt syrup and process on low for 2 minutes or until a sticky mixture forms.

3) Press into 6 [I only have 4] tart tins and set aside. You can pop them into the fridge/freezer in the meantime if you wish.

4) Add remaining ingredients into blender and blend until smooth, creamy and lump-free. Be patient with this layer, you want to achieve the smoothest mixture possible!

5) Pour into the tart tins and place into the fridge for 2+ hours. This will set nicely in the fridge without having to be put into the freezer. The texture is amazingggg!

6) Once set, decorate with whatever you desire and serve.

RECIPE #3: Mango Sorbet [Makes approx. 5-6 scoops]

Ingredients:

- 1 large ripe mango, cut into chunks and frozen

- 1 large ripe banana, cut into chunks and frozen

- Splash of coconut or almond milk to help blend

Method:

1) Add all ingredients into a blender or food processor and process until smooth and creamy. In the Vitamix I put it on the lowest setting and use the tamper to help it blend.

2) Top with whatever you desire and dig in!



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