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Thriving On Plants

50 episodes in the feed.


Cherie Tu is Thriving On Plants

5 Jun 2017 at 7:33am
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■ Blue – Willow Beats

☞ My Vitamix Blender: ..... for smoothies, soups, pancake batters, dips, raw cheesecakes, home-made vegan milks.. you name it!)

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Breakfast: Mixed Berry Smoothie Bowl


• 2 ripe bananas

• A few ripe fresh strawberries

• 1/2 cup frozen raspberries

• 1/2 cup frozen blueberries

• 1 heaping tbsp Tropeaka acai powder

• 1-2 Medjool dates to sweeten (optional)

• Coconut water to blend



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

2. Gradually add coconut water to suit your desired consistency

3. Pour into a bowl, add toppings of choice & enjoy

Lunch: Spiced Porridge/Oats with Stewed Cinnamon Apples

******* NOTE: I made 2 servings in this video, will write the recipe for 1 serving below *******


• 1 cup rolled or quick oats

• 1 cup water

• 1 cup almond milk

• 1 tbsp coconut sugar

• ½ tsp cinnamon

• ¼ tsp ground ginger

• ¼ tsp nutmeg

• ½ large banana, sliced

• 1 small apple, peeled & diced

• ½ tsp cinnamon

• Splash of lemon juice or apple juice (lemon = more tart flavour, apple = to sweeten)


1. Add oats, water, almond milk, coconut sugar, spices & banana into a saucepan, simmer on low/medium until thickened to consistency of your liking

2. In the meantime, add apple, cinnamon & lemon juice or apple juice into a small saucepan, bring to a gentle simmer, pop lid on and cook until slightly softened.

3. Transfer porridge into a bowl, top with stewed apples & any other fruit/nuts/toppings you desire.

Dinner: Stuffed Capsicums/Peppers (depending on where you’re from in the world haha)


• 4 red capsicums

• 1 small onion, diced

• 1 clove garlic, minced

• 1 cup cooked brown rice

• 1 can kidney beans, drained and rinsed

• 1 can corn, drained and rinsed

• 1 can whole tomatoes

• 1-2 cups vegetable broth

• Salt and pepper to taste 

• ½ tsp smoked paprika

• ½ tsp cumin


1. Preheat oven or airfryer to 180*C/350*F. 

2. Heat a frypan on medium-high heat. 

3. Add in onion and garlic and cook for 1-2 minutes. 

4. Add in cooked brown rice, kidney beans, corn, smoked paprika and cook in the spices for 2 minutes. 

5. Add in the can of tomatoes and 1 cup of vegetable broth or water. Bring to the boil then reduce and simmer for 12 minutes or until broth has been absorbed by rice and mixture has become thick. 

6. In the meantime, slice the top off each capsicums and reserve. Remove the seeds and membranes.

7. Place onto a baking tray and fill the capsicums with the rice mixture before placing the top of the capsicums back on and covering with foil OR place into the airfryer. 

8. Bake covered for 30-40 minutes or until capsicums are tender OR airfry until slighty browned on the outside.  

9. Allow to cool slightly and serve.

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