Superfood Recipes

Your one stop shop for everything superfood!

Quinoa Lettuce Wraps

Ingredients

  • 128g Quinoa
  • 235ml Water
  • 65g Brown Rice
  • 1 Red Cabbage Chopped
  • A handful of Cress
  • 1 Red Bell Pepper diced
  • 1 Cucumber diced
  • 1 Carrot diced

Dressing

Instructions

  • Place the quinoa and water in a saucepan over a low heat for 12 minutes. Meanwhile, cook the rice according to the pack.

Dressing

  • Combine the dressing ingredients in a large bowl, toss in the quinoa, rice, red cabbage, cress, bell peppers, cucumber and carrot.

  • Spoon the mixture into large cabbage leaves and enjoy!

Superfood Spirulina Popsicles

Ingredients

  • 375ml Coconut Milk
  • 100g Cashew Butter
  • 160g Maple Syrup
  • 2 tablespoons Water
  • 2 teaspoons Lemon Juice
  • 2 teaspoons Lime Juice
  • 1 tablespoon Spirulina Powder
  • 1 tablespoon Vitamin C Powder

Instructions

  • In a bowl, tip in the spirulina and water and dissolve. Place all ingredients, including the dissolved spirunlina, in to a blender and blend until smooth.

  • Taste the mixture and add more maple syrup or lime juice if too bitter and more water if the mixture is not liquidy enough.

  • Tip the mixture into popsicle moulds, place in the freezer for 30 minutes, insert the sticks and then freeze overnight.

  • For a gradient affect (see picture) follow this recipe however, divide the process in to three separate bowls and adjust the quantity of spirulina in each mixture. Add the darkest mixture first, followed by the medium and finally the lightest shade last.

  • Remove from the freezer, place the moulds in to a pot that's filled with hot water from a tap and leave to stand. Make sure the water does not touch the popsicles.

  • Every couple of seconds, remove the mould from the water and see if the popsicles are loose. Place on to baking paper and return to the freezer, ready to consume.

Vegan Beet Hummus

Ingredients

Instructions

  • Add the aquafaba and lemon juice to a blender followed by the chickpeas, beetroot, beetroot powder, garlic, tahini, salt and cumin. Blend until smooth. If too thick, add more aquafaba and blend.

  • Spoon into a bowl and serve with nuts on top. Season with extra salt, cumin, garlic or lemon juice if needed.

Pink Plant-Based Smoothie Bowl 💗

Ingredients

Smoothie

  • 1 Banana peeled and chopped
  • 1/2 Avocado skin and pit removed
  • 160g Strawberries
  • 2 teaspoons Raspberry Fruit Powder
  • 150ml Almond Milk

Toppings

Instructions

  • Place the smoothie ingredients into a food processor and blend until smooth. Pour into a bowl and top with oats, desiccated coconut, chia seeds and slices of fresh fruit!

Chocolate Linseed Pudding

Ingredients

Instructions

  • Tip the ground linseed, cacao powder, coconut milk, maple syrup and vanilla to a bowl and combine. Spoon into glasses and leave in the fridge overnight.

  • Serve with cacao powder and goji berries on top!

Matcha Bliss Balls

Ingredients

  • 65g Nuts Cashews, Hazelnuts, Pecans or Almonds
  • 65g Peanut Butter
  • 65g Almond Flour
  • 1 tablespoon Chia Seeds
  • 1 tablespoon Matcha Powder
  • 2-4 Pitted Dates

Instructions

  • Add the nuts, peanut butter, flour, chia seeds, matcha powder and dates to a food processor and pulse on high until well combined.

  • Using a teaspoon, scoop out two teaspoons of dough and roll into a ball. Place onto a baking sheet and pop in the freezer for 15 minutes. Store in the fridge for up to a week or store in the freezer for up to 3 months.

Quinoa Cauliflower Curry

Ingredients

Instructions

  • Add the coconut oil to a saucepan over a medium high heat. Add the onions, ginger and garlic and sauté until softened (around 5 minutes).

  • Add the turmeric, cumin, curry powder, salt and pepper. Stir and fry for 2 minutes, add a splash of water if too dry.

  • Add the quinoa, tomatoes, vegetable stock, coconut milk and cauliflower. Stir and bring to a boil. Reduce the temperature, cover and leave to cook for 15 - 20 minutes stirring every so often.

  • Uncover, add the spinach until wilted and serve!

Superfood Avocado & Beetroot Brownies

Ingredients

Instructions

  • Preheat the oven to 170C, place the avocado and beetroot in a blender and blend until smooth. Scoop the mixture into a large mixing bowl.

  • Spoon in the coconut oil, coconut sugar and stir. Add the flour, salt, baking powder, cacao powder and vanilla. Sprinkle in the cacao nibs and mix.

  • Line a brownie baking tray with baking paper or grease with coconut oil, scrape in the brownie mixture and bake in the oven for 10 to 15 minutes.

  • Leave to cool, dust with a small amount of beetroot powder and cut into squares.

Green Plant-Based Pancakes

Ingredients

  • 190g All Purpose Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Ground Cinnamon
  • 1/2 teaspoon Salt
  • 300ml Almond Milk
  • 1 tablespoon Maple Syrup
  • 1 tablespoon Vegetable Oil
  • 1 Banana mashed
  • 128g Spinach Leaves
  • 3 teaspoons Spinach Powder

Instructions

  • In a mixing bowl, combine the flour, baking powder, baking soda, cinnamon and salt.

  • Add the almond milk, maple syrup, vegetable oil, banana, spinach leaves and spinach powder to a blender and blend until smooth.

  • Add the wet ingredients to the dry ingredients and mix to combine. Heat a large pan over a medium heat and grease with oil.

  • Pour around 2 tablespoons of the mixture onto the pan, cook for 2 minutes or until bubbles appear on the surface. Flip the pancakes and cook for 2 more minutes.

  • Serve with fresh fruit and enjoy!

Fairtrade Turmeric Tea

Ingredients

Instructions

  • Blend or whisk the ingredients together in a saucepan. Warm through over a medium heat for 15 minutes but do not boil!

Spring Quinoa Salad

Ingredients

Salad

  • 128g Quinoa
  • 128g Peas
  • 45g Radish chopped
  • 45g Carrots matchsticks
  • 45g Spring Onions sliced
  • 1 Tomato chopped
  • 30g Mint Leaves chopped
  • 30g Parsley Leaves

Dressing

Instructions

  • Immerse the quinoa in hot water and cook on a gentle simmer for 15 - 20 minutes. Leave to cool to room temperature. Add all the veg to the quinoa in a salad bowl.

Dressing

  • Combine the dressing ingredients together in a small bowl, drizzle over the quinoa mixture and toss to coat.

Blueberry Superfood Smoothie Bowl

Ingredients

Instructions

  • Combine all the ingredients in a blender until smooth. Spoon into a bowl and top with fresh blueberries, chia seeds, desiccated coconut and passionfruit!

Quick & Easy Chia Jam

Ingredients

  • 256g Frozen Fruit
  • 2 tablespoons Chia Seeds
  • 1 tablespoon Lemon Juice
  • 1-2 tablespoons Honey or Maple Syrup

Instructions

  • In a saucepan, heat the fruit while stirring occasionally until the fruit is heated through and starts to break down. Mash the fruit with a spoon or potato masher to get your desired consistency.

  • Stir in the chia seeds and lemon juice, taste and add honey or maple syrup if needed.

  • Remove from the heat, leave for 5 minutes then serve or transfer to an airtight container in the fridge for up a week.

Healthy Beet Juice

Ingredients

Instructions

  • Chop the beetroot and cucumber, remove the skin from the lemon and run all the ingredients through a juicer and place in the fridge in an airtight container.

One Bowl Vegan Carrot & Apple Muffins

Ingredients

Linseed Egg

Muffin Mixture

Instructions

  • In a large mixing bowl combine the ground linseed and water, leave and preheat the oven to 190C. Prepare the muffin tin with liners.

  • Add the banana, agave syrup and olive oil to the bowl with the linseed mixture and combine. Add the apple, sugar, baking soda, salt and cinnamon and combine.

  • Pour in the milk and stir, tip in the grated carrot and stir. Add the oats, almond meal and gluten-free flour and mix.

  • Divide the mixture between the cases and top with pumpkin seeds. Bake for 32 - 36 minutes or until golden brown. Remove from the oven and leave to cool before enjoying!

Superfood Granola Bars

Ingredients

Instructions

  • Line a baking tray with baking paper. Blend the dates into a paste (add some water if needed) scrape into a bowl a long with the butter and mix. Fold in the remaining ingredients and spread evenly onto the prepared tray.

  • Place in the fridge for 2 hours until set then cut into bars and enjoy as a healthy boost!

Spirulina Cheesecake

Ingredients

Base

Topping

Instructions

Base

  • Tip the walnuts, dates, coconut, coconut oil and salt into a food processor and process until a wet, crumbly texture forms.

  • Transfer the mixture into a cheesecake pan and press firmly and evenly in the bottom of the pan. Set aside.

Topping

  • Pop the topping ingredients into a clean blender and blend until creamy smooth. Pour the filling into the cheesecake pan on top of the crust and gently tap it on the counter so it settles evenly.

  • Place in he freezer for 1 - 2 hours or until it hardens. Remove from the freezer, leave for 5 - 10 minutes and serve with green fruit or chocolate on top.

Eat The Rainbow Farfalle Pasta 🌈

Ingredients

Instructions

  • Add the flour to a clean work surface, create a well in the middle and pour egg into the well.

  • Dissolve the salt in the water, mix the flour and egg together adding as much waster as needed to make a sticky but compact dough. Divide into three parts, add the colour, knead each dough vigorously for about 10 minutes, stretching and folding until elastic but not too soft.

  • Wrap in clingfilm and leave for 30 minutes or chill in the fridge if using the next day.

  • Take 1/3 of dough at a time, flatten with your hands and pass through the largest setting of your pasta rolling pin. Keep passing until you reach an even rectangular sheet of smooth consistency. Trim the sheet to an even rectangle and rub with more flour.

  • With a ravioli wheel cutter, trim off the edge of the rectangle, trim into strips about 2 cm wide with the cutter. Push the sides of each piece towards the centre to shape a bow and secure with a little dab of water. Repeat the process for each colour.

  • Freshly made pasta should take 5 minutes to cook.

Pink Power Smoothie

Ingredients

Smoothie

Toppings

Instructions

  • Place all the ingredients into a food processor or blender and allow the frozen fruit to thaw for 10 minutes.

  • Blend until combined and the mixture is smooth. Pour into a bowl and top with your favourite superfoods!

Green Superfood Smoothie

Ingredients

  • 30g Spinach Leaves
  • 1 teaspoon Spirulina Powder
  • 30g Kale
  • 1/2 Pear cut into chunks
  • 1/2 Banana sliced
  • 80g Frozen Blueberries
  • 5 tablespoons Vegan Yoghurt
  • 4 Ice Cubes
  • 2 tablespoons Linseeds
  • 120ml Brewed Green Tea chilled

Instructions

  • Combine the spinach, spirulina, kale, pear, banana, blueberries, yoghurt, ice and linseeds into a blender, pour in the tea and blend on high until smooth.

Vegan Sweet Potato Biscuits

Ingredients

Instructions

  • Poke holes in the sweet potato with a fork, place on a baking tray wrapped in foil at 200C for 40 minutes. Remove from the oven when cooked through and leave to cool.

  • Remove the skin and mash the potato in a bowl until creamy. Tip in the oats, chia seeds, syrup, vanilla, cinnamon and nutmeg and combine.

  • Preheat the oven to 170C, form tablespoon-sized dough balls and place them on a baking tray lined with baking paper, leaving enough space between each biscuit for them to spread.

  • Using your palm, flatten each dough ball, gently press pumpkin seeds on top and place in the oven for 15 minutes, leave to cool and enjoy!

Beetroot Ravioli

Ingredients

Pasta

Filling

  • 200g Beetroot grated
  • 200g Ricotta Cheese
  • 30g Parmesan grated
  • 1 tablespoon Honey
  • A pinch of Organic Nutmeg
  • 1/4 Lemon Zest & Juice
  • 2 tablespoons Parsley chopped
  • Salt to taste
  • Pepper to taste

Instructions

Pasta

  • Mound the flour and semolina on a clean work surface, create a well in the middle, add the puree, beetroot powder, eggs and oil in the centre. Whisk together the mixture with a fork, slowly adding the flour and salt. Knead until combined and a smooth dough forms. Wrap in clingfilm and place in the fridge for 40 minutes.

Filling

  • In a bowl, combine the grated beetroot, ricotta, parmesan, honey, nutmeg, lemon zest, lemon juice, parsley, salt and pepper.

  • Roll the pasta dough out to around 3-4mm thick. Using a pastry brush, lightly wet one half of the dough with water. Spoon mounds of the filling (around 2 teaspoons each) onto half of the wet side leaving at least 1cm of space between each one. Fold the dry half of the sheet over lengthwise to cover the filling.

  • Press the pasta sheets together to seal the edges around the filling and to press out excess air. Use a knife to cut out individual ravioli, place on to a plate dusted with flour.

  • Bring a large pot of salted water to a boil, add the ravioli, gently stir to submerge and cook for 2 to 3 minutes.

Pink Power Latte 💗

Ingredients

Instructions

  • Heat the milk in a saucepan (do not boil). Stir in the beetroot and strawberry powder until combined. Froth the milk with a whisk and pour into the mug. Add syrup to taste, stir and spoon frothy milk on top to serve.

Superfood Latte 🌈

Ingredients

Beetroot Latte

Turmeric Latte

Matcha Latte

Latte

  • 1 teaspoon Honey
  • 235ml Almond Milk
  • A sprinkle of Cinnamon optional

Instructions

  • Warm the milk and honey in a saucepan (do not boil!) Froth if desired.

  • Stir in the superfood powder of your choice, add cinnamon if desired and enjoy!

Papaya & Turmeric Smoothie

Ingredients

Instructions

  • Place the ingredients into a blender, blend until smooth and pour into two glasses and serve!

Roasted Red Pepper Soup With Cashew Cream

Ingredients

Soup

  • 6 Red Bell Peppers chopped
  • 4 Garlic Cloves peeled
  • 1 Onion diced
  • 5 Sun Dried Tomatoes
  • 1/2 tablespoon Lemon Juice
  • 600ml Vegetable Stock
  • Salt to taste
  • Pepper to taste
  • 1 tablespoon Olive Oil

Cashew Cream

Instructions

Soup

  • Preheat the oven to 200C, place the bell peppers on to a baking tray with the peeled garlic cloves, drizzle with oil and sprinkle salt and pepper on top. Roast in the oven for 40 minutes or until slightly charred.

  • Saute the onion in a pan with olive oil, once soft add the roasted peppers, garlic, tomatoes and vegetable stock. Simmer for 10 minutes, turn off the heat and blend until smooth. Taste for seasoning, add some lemon juice and stir. Serve with cashew cream and pumpkins seeds on top.

Cashew Cream

  • Soak the cashews over night, drain and add to a blender a long with the salt, yeast, pumpkin seeds and 120ml of water and blend until smooth.

Green Superfood Smoothie Bowl

Ingredients

Instructions

  • Add the milk, spinach, avocado, seeds, banana, pineapple, mango and spirulina powder to a blender and blend until smooth.

  • Poor into a bowl and top with chia seeds and bee pollen.

About the Author

Georgia

As an animal lover and baking enthusiast, Georgia can often be found experimenting with plant-based recipes in her kitchen.

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