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Thriving On Plants

50 episodes in the feed.

 

Cherie Tu is Thriving On Plants



31 Jul 2016 at 3:22pm
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** CLICK HERE FOR FULL RECIPES ** 

BREAKFAST: PINK PITAYA SMOOTHIE + VANILLA CHIA PUDDING 

Smoothie Ingredients: 

- 6 small lady finger/sugar bananas OR 3 ripe regular bananas 

- 1 frozen packet of pink pitaya

- 1 cup frozen mangoes

- 1 cup frozen raspberries

- 1.5 cups orange juice (I use 100% nudie OJ) 

Method: 

1) Add all smoothie ingredients into a blender and blend until smooth! 

Vanilla chia pudding Ingredients:

- 2 tbsp chia seeds

- ½ cup almond milk (or plant-milk of your choice)

- 1 tbsp maple syrup (or sweetener of your choice)

- 1 tsp vanilla powder

Method:

1) Add all ingredients into a bowl, whisk together very well and sit in the fridge for either 1-2 hours or overnight (depends how much time you have/how you plan it out). If you can, 10-15 minutes after its been in the fridge whisk it again to prevent big clumps.

2) When ready to serve, take out of fridge!

Assembling:

1) Layer chia pudding, smoothie, granola, nuts & fresh fruit however you like and serve!

LUNCH: BIBIMBAP (serves 2-3)

Ingredients:

- 6 cups cooked white rice

- 1 carrot, peeled & thinly sliced

- 1 capsicum, thinly sliced

- 1 cucumber, thinly sliced

- 1 bunch spinach

- 1.5 cups bean sprouts

- 1 cup mushrooms of your choice

- 1 cup extra firm tofu

- Handful of green onions

- 1 tbsp sesame seeds

- Optional: nori, kimchi… etc

- Sauce: 2 tbsp gochujang, 1 tbsp maple syrup, 1 tsp sesame oil

Method:

1) Allow rice to cook while preparing the other ingredients

2) Blanch spinach

3) Add bean sprouts to saucepan with water, once it comes to a boil lower to medium and allow it to cook for 20 minutes

4) Separately saute carrots, capsicum, cucumber, tofu & mushrooms (in soy sauce, coconut sugar, pepper) until all are cooked

5) Add rice into bowl, then top with everything else!

6) Mix well and enjoy

DINNER: COCONUT CURRY

Ingredients:

- Rice of your choice (I used brown rice)

- 1 onion, diced

- 1 garlic clove, minced

- 1 small thumb of ginger, minced

- 4 small potatoes, peeled and cut into chunks

- 2 carrots, peeled and cut up into chunks

- 1 head broccoli, cut up into bite size pieces

- 1 can chickpeas, drained and rinsed

- 1.5 cups frozen peas, rinsed and thawed

- 1 tbsp curry powder

- ½ tbsp turmeric

- 2 salt-reduced veggie stock cubes, melted in ½ cup water

- 2-3 cups coconut milk (add more as you go if the curry needs more liquid!)

Method:

1) Allow rice to cook while you prepare the curry

2) Add onion, garlic & ginger to a pan (with a splash of water) and saute until fragrant and soft

3) Add in potatoes, cook for another 2-3 minutes

4) Add in carrots and cook for an additional minute

5) Add in curry powder, turmeric, veggie stock & coconut milk

6) Stir through so everything is evenly incorporated, bring to the boil, then lower heat and pop the lid on.

7) After 20-25 minutes has elapsed (or when the potatoes + carrots have softened), add all remaining ingredients and cook for an additional 3-4 minutes (you don’t want to overcook the broccoli so avoid cooking for too long!)

8) Serve with rice, top with coriander & cracked black pepper and enjoy.

♫ Music ♫

■ Blue - Willow Beats

https://soundcloud.com/willowbeats/blue

✧ SNAPCHAT: cherietu

▼INSTAGRAM: http://instagram.com/thrivingonplants (@thrivingonplants)

☪TUMBLR: http://thrivingonplants.tumblr.com (@thrivingonplants)

✉ BUSINESS ENQUIRIES: thrivingonplants@hotmail.com

☛ QUESTIONS? http://thrivingonplants.tumblr.com/ask



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