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Thriving On Plants

50 episodes in the feed.


Cherie Tu is Thriving On Plants

5 May 2017 at 2:58am
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■ Warm - Joey Pecoraro

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BREAKFAST: Quinoa Flake Porridge

[Serves: 1]


• ½ cup quinoa flakes (if using oats or rice flakes, reduce the liquid by ½ cup i.e. use 1 cup liquid instead of 1 ½)

• 1.5 cups coconut milk (mine was lumpy because I used the canned type)

• 1 tsp vanilla extract

• ½ tsp cinnamon

• Dash of nutmeg

• Maple syrup to serve

• ½ cup frozen blueberries

• Toppings of choice


1. Add quinoa flakes, milk, vanilla, cinnamon and nutmeg into a saucepan. Cook on medium heat until thickened.

2. Stir through blueberries and maple syrup (or drizzle it on top when serving).

3. Top with ingredients of choice, enjoy

SNACK: Choc Berry Smoothie

[Serves: 1]


• 2 frozen bananas

• ½ cup frozen raspberries

• ¼ cup oats

• 2 tbsp Tropeaka boost powder (it’s like a caramel/chocolate vegan protein powder. Can replace this with cacao or carob instead)

• 1 tbsp Tropeaka acai powder

• 1 tbsp Tropeaka immunity berry powder

• 1 cup Pure Cocobella coconut water

• 1 cup non-dairy milk


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

LUNCH: Tofu scramble

[Serves: 2-3]


• ½ block firm tofu, crumbled up

• 2 stalks green onion, sliced + lighter parts separated from dark green parts

• ½ can black beans

• Handful sundried tomatoes, finely sliced (or 1 small diced fresh tomatoes)

• Spice mix: pinch of chilli flakes, ½ tsp turmeric, 2 tsp curry powder, 1 tsp garlic powder, 1 tsp onion powder, freshly ground black pepper

• 2 tbsp soy sauce


1. Fry light green/white parts of the green onion on a pan over medium heat for 20 seconds. Add black beans and sundried tomatoes and cook for another minute.

2. Add in tofu and spices and cook in spices for 1 minute. Add in soy sauce and stir through.

3. Pour in ¼ - ½ cup water (depending on how well/firm your tofu holds when cooked for a long time) and cook down until water is absorbed.

4. Add in the remaining green onions.

5. Serve with bread, salad & top with freshly ground black pepper.

DINNER: Potato, cauliflower & chickpea curry

[Serves: 4-6]


• 2 large potatoes, peeled and cut into chunks

• ½ head cauliflower, separated into florets

• 1 can chickpeas, drained and rinsed

• 1 onion, diced

• Small thumb of ginger, finely chopped

• 2 garlic cloves, minced

• Spices: pinch of chilli flakes, 1 tsp garam masala, 1 tsp cumin, ½ tbsp curry powder, 1 tsp ground coriander

• 2 tsp coconut sugar

• 1 can (400g) diced tomatoes

• ½ - 1 cup coconut milk

• 1 veggie stock cube

• Fresh coriander to serve


1. Place potatoes into a saucepan, cover with cold water and bring to the boil. Boil for 10 minutes or until softened.

2. Fry onion, garlic and ginger in a pan on medium heat for 1 minute. Add in spices and a splash of water and cook for 2-3 minutes.

3. Pour in can of diced tomatoes 1 cup of water and coconut sugar. Stir through. Add in one stock cube or salt to taste.

4. Add in ½ cup coconut milk (canned is best, if you don’t have any on hand then carton).

5. Add in cauliflower florets and cook for 5 minutes. Add in potatoes and chickpeas, cover and cook for an additional 5 minutes or until sauce has thickened and all ingredients have softened.

6. Serve with brown rice & fresh coriander.

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