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Thriving On Plants

50 episodes in the feed.

 

Cherie Tu is Thriving On Plants



25 Oct 2017 at 4:05am
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For 10% off your first Squarespace purchase, head to https://www.squarespace.com/thriving :)

Really hope you enjoy this one, SCROLL DOWN FOR FULL RECIPES!

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❏ FOLLOW ME ❏

⇢ Instagram: http://instagram.com/thrivingonplants

⇢ Snapchat: http://snapchat.com/add/cherietu

⇢ Tumblr: http://thrivingonplants.tumblr.com

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❏ CONTACT ❏

* For business inquiries only:

hello@cherietu.com

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❏ FREQUENTLY USED PRODUCTS ❏

⇢ GoodnessMeBox: Get $10 off any 3 month subscription using Promo Code “THRIVING10”

https://goodnessmebox.com/get-the-box

⇢ Tropeaka: Get 15% off your first order this month using Promo Code ‘CHERIE15OCT’

https://tropeaka.com.au/

⇢ My Vitamix Blender:

https://goo.gl/XIEuK2

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❏ MUSIC ❏

■ Smooth Meditation - DJ Grumble

■ Evening - Zplit

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* This video is sponsored by Squarespace, have been having a blast with their templates and can’t wait to launch soon!!!! :D *

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BREAKFAST: Tropical Acai Bowl

Ingredients:

• 1 frozen banana

• 1 fresh/ripe banana

• 1 acai pack

• 1/3 cup frozen blueberries

• A few chunks frozen pineapple

• 4 fresh strawberries

• 1-2 Medjool dates to sweeten

• Hemp seeds

• Splash of coconut water (I used peach mango flavour)

Method:

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

2. Pour into a bowl and add on your favourite toppings. Enjoy!

SNACK: 2 Minute Choc Mug Cake

Ingredients:

• 3 tbsp wholewheat flour

• ½ tsp baking powder

• Pinch of salt

• Pinch of cinnamon

• 1.5 tbsp cacao or cocoa powder

• 1.5 tbsp coconut sugar

• 1 tbsp peanut butter (or any nut butter of your choice)

• 5 tbsp warm almond milk

Method:

1. Combine flour, baking powder, salt, cinnamon, cocoa powder and coconut sugar into a small bowl.

2. Add in nut butter and milk and whisk until smooth.

3. Pour into a mug/cup and microwave on high for 2 minutes. This may range depending on your microwave so try anywhere between 1m30s – 2m30s.

4. Keep in mug or remove from mug and drizzled on melted vegan chocolate & serve with fresh berries.

LUNCH: Roast Veg Risoni Salad

Ingredients:

• 300g dried risoni

• 1 eggplant, diced

• 1 sweet potato, diced

• 1 zucchini, diced

• 1 tbsp mixed herbs

• 1 tbsp smoked paprika

• 1 tsp ground cumin

• 1 tsp garlic flakes

• 1 cup rocket

• ½ cup fresh basil

• ¼ cup sundried tomatoes

• ½ large avocado

• Juice of 1 lemon (I CUT THIS OUT OF THE VIDEO WOOPS IM SO SORRY)

• Freshly cracked black pepper

Method:

1. Cook risoni according to packet instructions and set aside.

2. Add diced veg into a bowl and coat with herbs/spices. Airfry or bake at 180*C until golden.

3. Combine all remaining ingredients into a big bowl and mix well. Serve with pepitas, hemp seeds & more fresh basil if desired.

DINNER: Baked Potato Fries w/ Avo, Tofu, Salad

Ingredients:

• 1 regular potato

• 1 sweet potato (I used 2 of each to serve 2 people in the video)

• ½ tbsp smoked paprika

• ½ tbsp mixed herbs

• Mixed greens

• Cucumber

• Cherry tomatoes

• Tofu

• Smashed Avo + Lemon Juice + Pepper

• Hemp seeds

Method:

1. Slice potatoes and add into a large bowl. Toss with herbs & spices and evenly coat. Bake or airfry at 180*C until golden.

2. Serve with greens, cucumber, tomatoes, tofu, avo & hemp seeds. Enjoy!!!



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