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Thriving On Plants

50 episodes in the feed.


Cherie Tu is Thriving On Plants

26 May 2017 at 6:45am
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BREAKFAST: Chocolate Pancakes


- 1/2 cup wholewheat flour

- 1/2 tbsp + 1 tsp baking powder

- 2 tbsp coconut sugar

- 1.5 tbsp cocoa powder or 1.5 tbsp cacao (cacao tends to be more bitter, it's really personal preference tho)

- 1/2 tsp cinnamon

- Pinch of salt

- 1/2 tsp vanilla extract

- 1/2 cup almond milk


1. Add flour, baking powder, cacao, coconut sugar, cinnamon & salt into a bowl. Whisk well.

2. Pour in almond milk and vanilla. Whisk until a smooth batter forms.

3. Cook on low-medium heat for 3-4 minutes on one side and 2-3 minutes on the other.

4. Top with fresh strawberries, maple syrup or chocolate sauce & enjoy!

LUNCH: Sesame Cauliflower, brown rice & greens


- Cooked brown rice

- 1 head cauliflower, separated into florets

- Sauce: 3-4 tbsp soy sauce, 3 tsp coconut sugar, 1/8 tsp black pepper, 1 tsp onion powder, 1 tbsp sesame/peanut sauce/paste

- 5-6 kale leaves, destemmed and roughly chopped

- 1 tbsp soy sauce + 1/2 tbsp sesame oil

- Toasted sesame seeds

- Hemp seeds

- Fresh coriander, finely chopped

- Fresh greens of choice

- Cucumber, sliced

- Avocado slices

- Cherry tomatoes


1. Add cauliflower + sauce ingredients into a large bowl and mix well. Air-fry OR spread onto a tray lined with non-stick baking paper and bake at 160*C for 40-45 minutes or until tender/golden

2. In the meantime, add kale into a frypan with a splash of water at the bottom, pop lid on and allow to cook for 2 minutes.

3. Take lid off, add in soy sauce and sesame oil and stir until kale has cooked through.

4. Once cauliflower has cooked, add brown rice, kale, cauliflower & any other greens in bowl. Top with sesame seeds, hemp seeds & coriander, enjoy!

DINNER: Brown rice, veggies & tofu stir-fry + more tofu...


- Cooked brown rice

- 1 bunch chinese broccoli

- 2 medium carrots, thinly sliced

- 1/4 block firm tofu, sliced into bite sized pieces

- 1 large mushroom, sliced into bite sized pieces

- Sauce: 2 tbsp soy sauce, 1 tsp coconut sugar, 1/2 tbsp vegan sesame & peanut sauce/paste, dash of black pepper, 1 tsp sesame oil

- Store-bought vegan marinaded/flavoured tofu


1. Add chinese broccoli, carrots, mushrooms & tofu into a frypan and cook for 2-3 minutes.

2. Pour in sauce ingredients and continue to cook until all ingredients have cooked through & sauce has been absorbed by veggies/tofu.

3. Fry marinaded tofu on a pan until heated through.

4. Assemble by adding all ingredients into a bowl with brown rice. Top with black sesame if desired, enjoy!

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