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Thriving On Plants

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Cherie Tu is Thriving On Plants

26 Jun 2017 at 6:03am
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BREAKFAST: Choc Chip Pancakes


1 cup wholewheat flour

2 tsp baking powder

1/2 tsp baking soda

1 tbsp coconut sugar

1 cup almond milk

1 tsp apple cider vinegar

1/4 cup vegan choc chips/buttons

Toppings: fresh strawberries, rice malt syrup


Add dry ingredients into a bowl, mix well.

Pour in wet ingredients and mix until just combined.

Gently fold through the choc chips.

Preheat a frypan on medium heat. Pour 1/4 cup batter to form each pancake and fry on each side for 2-3 minutes (until golden) and cook on the other side for another few minutes.

Stack on a plate, top with strawberries & rice malt syrup. Enjoy! :)

SNACK: Green Smoothie


1 frozen banana

1/2 cup frozen mango

3 chunks frozen spinach or 1 huge handful fresh baby spinach

1 orange

1 kiwifruit

1 green apple

1 cucumber

1 tbsp Tropeaka vanilla lean protein

1 tsp Tropeaka ultra cleanse

1/2 tsp Tropeaka spirulina

1/2 tbsp hemp seeds

Handful of almonds

Splash of Pure Cocobella coconut water


Add all ingredients into a blender (quick tip: add in the fresh/soft fruit first followed by the frozen fruit for easier blending).

Blend until smooth, enjoy!

LUNCH: Tofu Scramble:


1 packet medium/firm tofu

Handful cherry tomatoes, halved

1/2 red onion, sliced

1 small pepper/capsicum, sliced

Handful mushrooms, sliced

2 kale leaves, roughly chopped

Spices: a pinch of cumin, smoked paprika, turmeric, curry powder, mixed herbs, black pepper, salt (to taste)

Splash of soy sauce

To serve: crusty bread, lettuce/cucumber or whatever else you desire, green onions on top


Turn heat to medium-high, add tofu into a pan and saute for 1-2 minutes until water has evaporated. Add in spices and cook for another 30 seconds.

Add in cherry tomatoes, red onions, pepper and mushrooms. Cook for 2-3 minutes until veggies have almost cooked. You may need to add an extra splash of water if the mixture becomes to dry.

Add in kale, stir through and allow it to cook down/wilt.

Serve with crusty bread, cucumber/lettuce and any other sides of choice. Top with green onions, enjoy!

DINNER: Kimchi Fried Rice


1/2 cup home-made vegan kimchi (RECIPE COMING SOON)

1 cup frozen mixed veggies

1 onion, diced

1 tsp garlic powder or garlic flakes

2 tsp sugar

Dash of ground black pepper

2-3 tbsp soy sauce

1/2 tbsp sesame oil

4-5 cups cooked brown rice

Green onions, sliced

Toasted Sesame Seeds


Fry onion in a pan until softened and fragrant.

Add in kimchi, garlic powder/flakes, sugar and black pepper. Fry for 1-2 minutes.

Add in frozen mixed veggies and saute until cooked through.

Add in brown rice, break apart and stir through. Add in soy sauce, green onion and sesame oil and fry for another minute.

Serve with toasted sesame seeds.

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