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Thriving On Plants

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Cherie Tu is Thriving On Plants



9 May 2017 at 3:46am
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✖ BUSINESS

⇢ For business inquiries only:

hello@cherietu.com

♡ INSTAGRAM: http://instagram.com/thrivingonplants

♡ TUMBLR: http://thrivingonplants.tumblr.com

♡ SNAPCHAT: cherietu

♫ Music ♫

■ Partly Sunny - Joey Pecoraro

https://soundcloud.com/joeypecoraro

☞ My Vitamix Blender: https://goo.gl/XIEuK2

☞ Tropeaka Products that I use (acai, matcha, cacao, spirulina, vegan protein…) are all from:

http://tropeaka.com.au/ (Worldwide shipping + 15% OFF your first order!)

————————————————————————————————

BREAKFAST: Muesli & Fruit Bowl 

Ingredients:

• 1 cup Table of Plenty apple muesli

• ½ cup puffed quinoa

• ½ cup caramelised buckinies

• ¼ cup home-made chocolate granola

• 1 tbsp pepitas

• 2 tbsp dried lingonberries

• Strawberries

• Bananas

• Dragonfruit

• Dried apples

• Hemp seeds

• Mint leaves

• Favourite plant mylk

Method:

1. Add all ingredients into your bowl & top with your favourite plant-based mylk (almond, coconut, rice, oat, soy…). Enjoy!

LUNCH: Berry Coconut Waffle Bowls

Ingredients:

Waffle batter:

• 1.5 cups plain all-purpose wholewheat flour

• 2 tsp baking powder

• 2 tbsp coconut sugar

• ½ tsp cinnamon

• 1 tbsp apple cider vinegar

• 1.5 cups almond milk

• ½ tbsp vanilla extract

• Toppings: strawberries, bananas, dragonfruit, coconut cream, frozen raspberries

Raspberry Sauce/Jam:

• 1 cup frozen raspberries

• 1 tbsp maple syrup

• 1 tbsp water

• 1 tbsp chia seeds

Method:

1. Add all dry ingredients into a large bowl and whisk well.

2. Pour in wet ingredients and whisk together until a smooth batter forms.

3. Pre-heat waffle iron and lightly spray with coconut oil.

4. Cook according to your waffle iron instructions.

5. In the meantime combine raspberries, maple syrup and water on a saucepan. Simmer on low heat for 5 minutes or until raspberries have softened. Stir through the chia seeds and cook for another 3-4 minutes or until thickened slightly.

6. Fill waffles with fresh fruit & top with raspberry sauce & coconut cream.

DINNER: Green Nourish Bowl

Ingredients:

• 1 cup cooked rice (used white rice with a little bit of brown rice mixed into it)

• Handful of greens

• ½ avocado

• ¼ cup frozen edamame, blanched and salted

• Sauteed cabbage (orrr for a twist use some sauerkraut! Yum)

• Cauliflower

• Brussel sprouts

• Sauce (add all to taste): soy sauce, sesame oil, ground black pepper, coconut sugar + I used a spoon of Asian veg bbq sauce

• Sesame seeds

• Hemp seeds

• Green onions, finely chopped

Method:

1. Combine brussel sprouts, cauliflower, soy sauce, sesame oil, ground black pepper, coconut sugar & any other vegan sauces or choice to a large bowl. Mix well until well-coated. Bake or airfry at 160*C for 40-50 minutes until cooked through.

2. Add all ingredients into a large bowl (top with sesame seeds, hemp seeds & green onions). Enjoy!



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