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Talida

How To Eat Plant-Based for the Menstrual Cycle: Ovulatory Phase

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Hormone Health

How To Eat Plant-Based for the Menstrual Cycle: Ovulatory Phase

August 13, 2020 by Talida in Hormone Health

The ovulatory phase is only a short phase lasting about 3 days when hormones are at their highest. During this time, a distinct switch happens. Estrogen reaches its peak before

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How Weight Loss Diets Affect Women’s Hormones

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Diet and Nutrition

How Weight Loss Diets Affect Women’s Hormones

March 18, 2019 by Talida in Diet and Nutrition

How Dieting and Restrictive Eating Can Lead to Hormonal Imbalance in Women Most women diet to lose weight, thinking that weight loss also leads to health. If we are honest

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hazel_and_cacao

This is my last protein inspired recipe. Tomorrow

This is my last protein inspired recipe. Tomorrow I’m going to share a graphic on the best plant based protein sources for women and then hitting the Christmas recipes 🙌! This vegan chocolate mousse is one of the highest protein desserts on my blog, just one of these glasses will give you just over 20g of protein (did you know dark chocolate is actually a pretty good source of protein ?) 20-30g protein is recommended with each meal for stable blood sugar and happy hormones, I think it’s pretty cool you can already get that in a dessert! Yes!

1 300g packet organic silken tofu
1/3 cup raw cashews
200g dark chocolate of choice (I used 85%)
¾ cup almond milk
2 TBSP maple syrup (optional, omit if using chocolate 75% or less)
Method
Meltdown the chocolate over low heat.
Pour melted chocolate and all other ingredients in a small blender and blend until smooth
Transfer into serving glasses of choice and place in the fridge to set for about an hour. It's ok to leave it in there longer.
Serve with toppings of choice like berries.

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#plantbased #vegansofig #whatveganseat #veganfoodshare #plantbaseddiet #eattherainbow #foodismedicine #plantpower #bestofvegan #dairyfree #wholefoods #plantpower #hormonehealth #hormonebalance #womenshealth #hormones #periodproblems #pcos #fertility #pms #fertilityawareness #periodpower #cyclesyncing #feedyourhormones #protein #plantprotein #chocolate #chocolatemousse #tofu

Nothing fancy in my caption tonight just wanting t

Nothing fancy in my caption tonight just wanting to drop in with this chocolate cherry tart, I am such a sucker for cherry season! Cherries make everything look so pretty!

CRUST:
½ cup oats ( gluten-free if necessary or swap with quinoa flakes)
1 cup blanched almond meal
½ cup cacao powder
2 TBSP neutral oil ( I use avocado or macadamia)
pinch salt
2 TBSP maple syrup
FILLING:
2 cups coconut cream
200 g dark chocolate, chopped I use @picochocolate 85%
⅓ cup maple syrup
½ cup almond butter @noya.nutbutter
½ cup fresh or frozen pitted cherries
TOPPING:
coconut whipped cream
3-4 tsp black cherry jam ( I use a naturally sweetened jam from @stdalfouraustralia)
a handful of fresh cherries
Method
For the crust: whiz the oats in a blender or food processor until they become a flour.
Mix all the crust ingredients in a bowl with a spoon until slightly sticky and moist.
Press the mixture evenly on the base and sides of a lightly greased round tart tin
Bake the crust for 12 - 15 minutes at 180 C
Remove from the oven and allow to cool
For the filling: combine all the ingredients in a saucepan over low heat and whisk until the chocolate has melted and dissolved into the mixture.
Pour over crust and place in the fridge or freezer to set for a few hours.
For the coconut cream: Place a 400g can of coconut cream in the fridge for a few hours or overnight. Scoop out the cream ( not the water) and place in a bowl, with a hand mixer mix until the cream becomes whipped and fluffy.
Dollop coconut cream on top of the tart, swirl through some cherry jam and top with fresh cherries.
Slice and enjoy! Keeps well in the fridge for 1 week.

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#plantbased #vegansofig #whatveganseat #rawvegan #plantbaseddiet #eattherainbow #foodismedicine #plantpower #bestofvegan #dairyfree #wholefoods #plantpower #hormonehealth #hormonebalance #womenshealth #hormones #periodproblems #pcos #fertility #pms #fertilityawareness #periodpower #cyclesyncing #feedyourhormones
#chocolate #chocolatetart #cherrytart #healthydessertrecipes

I’m focusing on protein for women’s hormones u

I’m focusing on protein for women’s hormones until December where I’ll be switching to Christmas content (really looking forward to Christmas this year) if you didn’t catch my protein blog post or don’t like reading blog posts I’ve made this little carousel that summarises the main info in my article.
My concern is with many that go plant based that they are told “it’s so easy to get protein from plants” which it is, however effort still needs to be made in learning how to properly balance plant based meals with enough protein, quality carbohydrates and fat especially for blood sugar balance which then dictates the health of the rest of our hormones. I see lots of fruit smoothie bowls for breakfast, which are of course healthy and full of nutrients but they are not filling enough or balanced with enough protein and fat to balance blood sugar. We don’t need to be perfect but we do need to be mindful.

If your interested in more detail you can read my blog post. Link is in bio.

#protein #plantprotein #hormonehealth #plantbaseddiet #womenshealth

Another high protein breakfast idea to help stabil

Another high protein breakfast idea to help stabilise blood sugar in the morning. When we wake our cortisol is naturally at its highest point in the day, but for many of us who have issues with stress and anxiety or even just a history of anxiety, cortisol and Adrenalin can be too high in the morning (hello morning anxiety) One of the best ways to bring it down is to eat a balanced breakfast within 1-2 hours of waking that contains 20-30 g of protein. Getting cortisol and blood sugar right is the key to balanced hormones at any age

Here is a chickpea omelette. going savoury for breakfast sometimes makes it easier to get that protein. So I’ve calculated this and the omelette alone has about 20g protein , if you combine it with half an avocado and two slices of wholemeal toast like I do your up to 30g. I never ever ever count macros ! I’m only doing this for the sake of these protein posts so I’m hoping I have calculated right !

½ cup chickpea flour (besan flour)
½ cup soy milk
1 TBSP nutritional yeast
1 tsp oil
½ tsp baking powder
1 tsp good quality tomato sauce
salt and pepper to taste
pinch turmeric powder
2 mushrooms
¼ capsicum
handfull chopped spinach
¼ cup sliced black olives
Method
In a bowl mix together the chickpea flour, nutritional yeast and baking powder
In a seperate bowl mix together the milk oil and tomato sauce
Pour the water mixture over the chickpea flour mixture and whisk to combine.
Season with salt, pepper and a little turmeric
dice mushrooms, capsicum and spinach and mix through the chicpea mixture. Add olives and mix again. Add any other veggies you like at this point or use different vegetables than the ones I mentioned if you prefer.
Heat a frying pan with a little oil over medium heat. Pour mixture on to frying pan and cook for a few minutes on one side until you see bubbles forming on the top and the edges have started to brown. Flip the omlette carefully and cook on the reamining side for another 1-2 minutes.
The mixture makes one large omlette or two small omlettes. I often double the recipe and use a ladle.
Serve with avocado and extra greens and toast.

#plantbased #plantprotein #bloodsugar #hormonehealth #chickpeaomelette

Following my protein article, thought I’d share

Following my protein article, thought I’d share some recipe inspo for high protein breakfast. There are a few studies that suggest eating protein in the morning is most important. This is because eating breakfast helps set the tone for blood sugar for the rest of the day and protein is important for blood sugar (so is breakfast, breakfast should be eaten preferably within 1-2 hours of waking for good blood sugar balance). I see a few people recommending that it’s easier to get the required protein if you eat a savoury breakfast instead of a sweet one. While I think this recommendation is great, I love my sweet breakfasts and have learned to pump them with all the protein to keep me full and keep my blood sugar happy. This tofu chocolate chia bowl has about 30g protein without calculating in additional toppings. Recommended amount is 20-30g protein per meal for steady blood sugar and happy hormones 🙌 tofu is also a complete protein source containing all the 9 essential amino acids. Most plant foods are lacking in at least 1 amino acid, you can hit me with all the questions on soy and hormones if you like 🤪

1x 300 g packet organic silken tofu
1-2 Tbsp cacao powder
2 Tbsp maple syrup
1/3 cup cashews
Drop vanilla extract
1/3 cup chia seeds

Blend all ingredients except chia seeds in a blender, pour into bowl and mix in chia seeds. Allow to sit for at least 10 mins to gel (can also be left overnight)

Actually have a recipe reel for this recipe, you can check it out if you like

#plantbased #plantprotein #hormonehealth #chocolate #chiapudding

Ok I had these grand plans to actually write some

Ok I had these grand plans to actually write some useful info with my recipe content tonight about eating protein for breakfast but I found out like a few minutes ago that we have a rental inspection tomorrow and now I’m stressed! We’ve only been in this new place for 1 month and already an inspection 😢 I don’t know why rental inspections scare me so much, it’s really irrational but they are actually in my top things I’m afraid of! 😂 bad experiences in the past. I thought I’d share something bright and colourful to cheer me up. Great thing about healthier vegan desserts like this is that they are pretty high in protein too! I did the calculations and one serve of this cake is about 7g protein. From memory my husband ate half of this thing in one sitting.

BASE:
¾ cup rolled oats
2 cups almond meal
3 TBSP neutral oil like macadamia oil
3 TBSP maple syrup
Zest 1 lemon
FILLING:
3 cups cashews ( soaked for at least 4 hours)
1 can organic coconut cream
2 TBSP coconut oil
¼ cup maple syrup
drop vanilla extract
4 drops good quality lemon essential oil
Method
For the base: mix all ingredients in a bowl until they become crumbly and sticky
Press evenly onto the sides and base of a lightly greased tart tin
Bake for 20 mins at 180 C or until crust looks golden. Remove from oven and allow to cool.
For the filling: add all filling ingredients in a blender and blend on high until smooth and creamy.
Once the base is completely cool, pour filling over base and spread evenly.
Place in freezer for 3 hours to set.
Decorate with sliced lemon and blueberries or raspberries.
If you have leftover batter you can make cheesecakes in a jar or mini cheesecakes.

#lemontart #vegandessert #plantprotein #plantbased #healthydessertrecipes

Today I’m sharing a new blog post all about prot

Today I’m sharing a new blog post all about protein and women’s hormone health. This will probably be my last educational hormone blog post for the year. I will do some graphics expanding on this post for the next couple of weeks but come December I’m probably just going to focus on Christmas recipes until the new year. I really don’t think anyone is interested in learning much around the Christmas period, we’re all too busy and wanting to spend time with loved ones (myself included).

I really wanted to get this blog post out about protein so that I could cover all the macronutrients. I’ve already got a blog post on carbs and two blog posts on fats. The article goes into
🌱the benefits of protein for women’s hormones
🌱how much protein women should aim to eat
🌱what type of protein is best for hormones
🌱protein bioavailability and amino acids
🌱best protein foods

If your interested, link is in my bio. I’m really happy with the way this blog post turned out. I feel like I had a lot of strong evidence to lean on and used the highest quality studies I could find, they are all linked at the bottom of my blog post. Wishing you all a great week ahead !

#protein #plantprotein #hormonebalance #womenshealth #plantbaseddiet

Happy weekend everyone. Sharing an old but still v

Happy weekend everyone. Sharing an old but still very popular recipe tonight. This is one I get a lot of recreations of! Raw vegan chocolate raspberry brownies.

RAW BROWNIE:
1 cup walnuts
1 cup almonds
2½ cups pitted medjool dates
¾ cup cacao powder
pinch salt
CHOC RASPBERRY TOPPING
6 TBSP cacao powder
6 TBSP melted coconut oil
4 TBSP nut butter of choice
2 TBSP raw honey, maple syrup or rice malt syrup
drop vanilla extract
1 cup frozen raspberries
Method
For the brownie: blitz your almonds and walnuts in a food processor until they resemble a rough flour. Add your cacao powder, salt and dates and blitz until dense and sticky. It may be worth chopping your dates slightly and adding them to your food processor bit by bit.
Press mixture down firmly onto a square 18cm x 18 cm brownie tin lined with baking paper and set aside
For the topping: in a bowl mix together all your ingredients until well combined. It should resemble a thick sauce. Gently fold in your raspberries and mix until well coated in sauce
Pour your sauce mixture over your brownie base and smooth out with a spatula. You can sprinkle a few extra raspberries on top for looks
Freeze for about 4 hours until set
Once set cut into square and serve

Today we had a very busy day out and about, I’m

Today we had a very busy day out and about, I’m still freezing from the cold wind at the beach this evening, just quickly popping these chocolate peanut butter smoothie bowls. These are a great option for pms time as the cacao is high in magnesium and the peanut butter is high in vitamin b6. Both work together to stabilise serotonin and progesterone. I was so stressed last month due to moving house I was eating peanut butter by the spoonful! I actually always notice peanut butter cravings under stress without fail! What’s your pms/stress craving ?

Also these are probably not enough to fill you up at that time of month. I always make sure to have smoothies and toast to get my calories up in the morning and make sure my blood sugar is stable. Low blood sugar only makes pms worse !

1 ripe banana
¼ cup raspberries
1 heaped TBSP peanut butter
1 TBSP chia seeds
1 TBSP flax seeds
1 TBSP raw cacao powder
1 pitted date
1 cup non dairy milk
Method
Add all ingredients to blender and blend until smooth. Use frozen banana for creamier consistency.
Add favourite toppings and enjoy
@coconutbowls @veganbowls @smoothiebowls

Last vitamin A rich recipe and then I’m moving o

Last vitamin A rich recipe and then I’m moving on to a different topic. Sweet potato kale chickpea patties. These kind of resemble falafel but not really? I really enjoy these with vegan tzatziki sauce.. have had them in a while and I miss them! (check my previous posts about vitamin A for thyroid )

2 small-medium sweet potatoes
1 red onion
½ tsp salt
1 flax egg (1 TBSP ground flax seeds mixed with 3 TBSP water)
1 400g can chickpeas- drained and rinsed
1 cup chopped kale
3½ TBSP of good quality bread crumbs
3 TBSP nutritional yeast
Method
Pierce sweet potatoes with a fork and microwave them on high for 10 minutes. If they are not cooked after 10 minutes, cook for a few more minutes until soft and.
Make flax egg and set aside for a few minutes until it thickens and gels.
Cut the cooked sweet potatoes in half lengthways and scoop out the flesh. Pop the sweet potato flesh along with all the other ingredients in a large food processor. Process until the mixture comes together, you will need to stop to scrape down the sides from time to time. It should be sticky but easily mouldable. If it is too wet, add more breadcrumbs, if it is too try, add a little water.
Form into pattie shapes with hands and place on a lightly greased baking tray. You can roll the patties through some extra breadcrumbs before putting them in the oven if you like. I like to spray the top with a little propellant-free avocado or olive oil spray to help them crispen slightly.
Bake for 30-35 minutes at 200 C
Serve in salads or wraps

Here’s to another vitamin A (carotenoid) rich re

Here’s to another vitamin A (carotenoid) rich recipe for healthy thyroid! (I’ve been doing lots of posts on vitamin a and thyroid this week, you can scroll through my feed and check out the info if interested) The absolute best vegan sweet potato brownies. The fat from the avocado oil and cacao butter help with vitamin a absorption. I’ve actually made a few versions and these are the best. The frosting is sooo good!! They are quite a dark tasting brownie so you may not enjoy them if you don’t like dark chocolate but I love dark chocolate and I love these ! 🍠

2 cups wholemeal spelt flour
½ cup cacao powder
⅓ cup coconut sugar
1 teaspoon baking powder
pinch of salt
½ cup neutral oil (I used avocado)
1 teaspoon vanilla extract
1½ cups mashed cooked sweet potato
⅓ cup + 2 TBSP warm water
½ cup dark choc chips
FROSTING:
½ cup cacao powder
¼ cup maple syrup
¼ cup cacao butter
Method
Preheat the oven to 180C and line a square baking tin with parchment paper. Pierce sweet potato with fork and cook in microwave for about 15 minutes or until soft. Remove skin and mash sweet potato flesh with a fork.
In a large bowl combine flour, cacao powder, sugar, baking powder and salt. Add in oil and vanilla. Mix to combine. Add mashed sweet potato and water, mix until just combined and fold in choc chips. The batter will be quite thick.
Transfer the batter into the prepared baking tin and smooth the top. Bake for 25-30 minutes. Let cool before frosting.
For the frosting, meltdown cacao powder in a saucepan over low heat, remove from heat and stir in cacao powder and maple syrup. Spread over brownies with a spatula. Slice and enjoy.

Trying my hand at some graphics.. still learning b

Trying my hand at some graphics.. still learning but having fun with them! Vitamin A is essential for our metabolic health as it helps the thyroid use iodine. Plant foods contain no real vitamin A but contain carotenoids which are converted to vitamin A in the body. An estimated 45% of the population is a genetically poor converter of vitamin A. Studies show that even poor converters can meet their needs by being mindful of the plants they consume. We also know from the research that people who are low in vitamin A usually don’t eat hardly any carotenoids rich foods! So we gotta do better and actually eat these amazing whole foods. I am including myself in this. I don’t personally have issues with my thyroid or vitamin A status but most of the greens I eat are raw and we actually access more of the carotenoids in them with cooking! I don’t love wilted cooked greens 🤷‍♀️

This is a list of the top plant foods to focus on for vitamin A. All of these foods are better absorbed when paired with a fat source as vitamin A is a fat soluble vitamin. I’ve got more info on this topic in my previous posts 💛

Hope your all having a lovely start to the week !

Continuing with my vitamin A posts for a little wh

Continuing with my vitamin A posts for a little while and sharing this pumpkin banana bread. Pumpkins are the second highest plant based source of vitamin a (beta carotene). If your interested in vitamin a and hormones you can read through my carousel a few posts back. It’s main function is to support thyroid and adrenals. It’s easy to get enough vitamin A from a plant based diet even if your a genetically low converter, but you actually got to eat the right foods for it! Here is some inspo

1 cup wholemeal spelt flour
½ cup buckwheat flour
1½ tsp baking powder
½ tsp baking soda
pinch salt
2 medium bananas or 3 small bananas
½ cup pumpkin puree
½ cup coconut sugar
¼ cup grapeseed oil (or other neutral oil)
2 TBSP almond milk ( if needed)
⅓ cup pumpkin seeds
⅓ cup dark chocolate chips
Method
Remove the skin and seeds of the pumpkin and cut into large chunks. Roast in the oven at 200 C until soft and cooked through. I used half a medium Jap pumpkin to make ½ cup puree.
Once the pumpkin is cooked, puree in a food processor until smooth.
In a bowl combine the flours, baking powder, baking soda coconut sugar, and salt and mix to combine.
In a separate bowl, mash the bananas and mix with the pumping puree, oil, and milk.
Combine the pumpkin mixture over the flour mixture and mix well to combine.
Mix in pumpkin seeds and choc chips.
Transfer batter to a lined or lightly greased loaf tin, sprinkle with extra pumpkin seeds and bake for about 50 minutes - 1 hour or until a toothpick comes out clean.

Had my first cherries of the season today! I love

Had my first cherries of the season today! I love summer fruits so much, pitty the weather has been anything but summery! Nectarine crab lots/ yogurt with crushed chocolate biscuits and cherries. I really satisfying treat!

2 nectarines (pitted)
1 300g packet silken tofu
2 tbsp maple syrup
1/3 cup raw cashews
Vanilla extract

Blend everything together until smooth and serve with toppings of choice.
Hope you’re all having a wonderful relaxing weekend. I’m off to watch a Christmas movie. Have been looking forward to it all day!

I can’t think of anything more comforting than a

I can’t think of anything more comforting than a good lentil shepherds pie. If I ever am making mashed potatoes I opt for @carisma_potatoes from Coles. Because they have a very fine skin on them and they don’t need any peeling at all. Saves a lot of time and also adds some extra nutrition. They are also low GI certified. Here is the recipe:

LENTIL LAYER:
1 medium brown onion (diced)
2 stalk celery finely chopped
1½ cups dry brown lentils
4 cups vegetable stock (I make my own using dry stock)
1 tsp dried thyme
1½ cups frozen mixed vegetable (I used carrot, corn and peas)
salt and pepper to taste
MASHED POTATOES:
1 kg of potatoes of choice
1 TBSP vegan butter (optional)
salt and pepper to taste
⅓ cup unsweetened soy milk ( more or less depending on desired consistency)
chopped parsley as garnish
Method
Add diced onion to a large saucepan and fry in a little oil until translucent. Add lentils and stock and cook until lentils are mostly soft. Add frozen veggies and cook until all the water is absorbed and the vegetables are soft. Mix through thyme and season with extra salt and pepper to taste.
Press lentil mixture down evenly into the base of small oven safe dishes or ramekins.
chop potatoes into medium-sized cubes and place in a saucepan. Cover potatoes with water, season with salt and pepper to taste. Boil until potatoes are soft and easily pierced with a fork. Drain excess water and mash potatoes with a potato masher. Add vegan butter if using and mix through. Mix in soy milk until potatoes are creamy.
Spoon mashed potatoes over the lentil mixture and cover evenly.
Place dishes to bake in the oven at 200 C for about 20-30 minutes or until the potatoes start to form a brownish crust on top.
Remove from oven and garnish with chopped parsley. Serve hot.

Not gonna lie I had no intent on doing any posts o

Not gonna lie I had no intent on doing any posts on Viramin A but yesterday I got all into writing about vitamin A and sweet potatoes (check my last blog post recipe made with sweet potato flour) and I couldn’t help make a little graphic to go along with what I found.

I have noticed that in the metabolic space as well as the postpartum space there is a bit of talk about vitamin A and vegans/vegetarians are often discouraged from sticking to their diet due to the lack of preformed vitamin A (retinol) in plant foods. While it is true that you can’t get retinol from plant foods and it is true that many people don’t convert vitamin A well, you can still get enough through plant sources simply by making sure you eat enough of the foods containing pro Vitamin A carotenoids. The problem is that often times these foods (sweet potato, spinach, collards, kale, carrots) are just not eaten at all! So yes if that’s the case, yes vegans /vegetarians absolutely need to do better.

Also keep in mind that even though vitamin A is important for thyroid health, it’s really not going to fix very much. The key to thyroid is addressing stress/burnout/trauma this is usually the underlying cause of thyroid issues and diet alone is usually not enough to fix it 💛

Let me know your thoughts on this topic 👇

New blog post is up all about VITAMIN A and THYROI

New blog post is up all about VITAMIN A and THYROID as well as these delicious sweet potato flour crepes using @dhownaturefoods sweet potato flour. Sweet potatoes are actually the highest source of plant based carotenoids (which convert to vitamin A) providing double the amount of the recommended RDI in a single serve, sweet potato flour is even more concentrated in carotenoids! Plus I love the texture and mild sweet flavour.

The blog post goes into the benefits of vitamin A for thyroid and adrenals
The best form of vitamin A, bioavailability and recommended amounts as well as genetic variations which could make conversion of plant vitamin A harder.

I have noticed a bit of talk about vitamin A lately mostly in the metabolic space and also the pregnancy/postpartum space. If your interested link is in bio 💛

Did you guys catch my last blog post on seed cycli

Did you guys catch my last blog post on seed cycling ? I know seed cycling isn’t a new idea but I still have people ask me about it fairly often so I decided to write a blog post on it. I personally eat all the seeds regularly but dont seed cycle. Funny as I thought I would really love doing it since I’m quite into cycling the rest of my food. I actually find that I crave pumpkin seeds in my luteal phase (likely due to the increase need for zinc) so I’m more inclined to just listen to my body than follow a strict rule.

The general idea is eating seeds at different phases of the menstrual cycle to promote hormone balance.

Menstrual and follicular phase: 1 -2 tbsp ground flax seeds and puny seeds daily
Ovulatory and luteal phases: 1-2 tbsp ground sesame and sunflower seeds daily

There is currently very little evidence to support seed cycling but many women swear by it! If you’ve not heard of seed cycling before or are interested to know more you can read my blog post by visiting the link in my bio .

For those that haven’t shared already I’d love to hear your experience with seed cycling and if you found it helpful for your hormones. Comment below 👇

There is nothing like a good raw vegan cheesecake!

There is nothing like a good raw vegan cheesecake! It's my most favourite thing to make as you can probably tell from all the recipes on my feed. Tropical cheesecakes are some of the easiest to make and taste so delicious and refreshing on a hot day. I prefer eating mine cold straight out of the freezer so they taste like ice cream. This time I decided to make a delicious jelly cheesecake using @rubyrisepapaya for its beautiful bright orange colour and tropical flavour as well as its nutritional goodness! Which turned out to have a really fun texture and looks impressive too.

Base:
1 cup almonds
1/2 cup sunflower seeds
1 1/2 cups pitted dates
Filling:
1 1/2 cups raw cashews (soaked for 4-5 hours or 15 mins in boiling water)
200g coconut cream from a can
3 TBSP maple syrup
1 TBSP coconut oil
juice 1/2 lemon
Papaya Jelly:
1 ruby rise papaya (skin and seeds removed) - Available at Coles Supermarkets
1 cup water
2 TBSP maple syrup
2 TSBP agar powder

For the base, blitz ingredients in a food processor until sticky. Press down evenly onto the base of a silicon muffin tray. You can use regular muffin tin but make sure it is lined for easy removal.
For the filling blend all filling ingredients in a blender until smooth. Pour out evenly over the base and set in the freezer to set for about 30 mins while you prepare the jelly.
For the jelly blend all ingredients except agar in a blender. Pour into a saucepan and mix in agar powder. Bring mixture to a boil on medium heat while whisking continuously. Once the mixture has started boiling, continue to boil and whisk for about 2 minutes. This will make the mixture thick. Once thick, remove from heat and spoon out over cheesecake fillings and set in the freezer for about 2 hours. Allow to defrost slightly before serving. #ad #rubyrisepapaya #tastethesupergoodness #papaya

Just a reminder that I’m giving away an my choc

Just a reminder that I’m giving away an my choc hazelnut ebook along with @cook.vegetarian ebook and @nourish_naturally ebook . You can still enter. Announcing the winners in stories in the 8th November next week. Recipe for these choc hazelnut mousse cakes is in my ebook. Details on how to enter are in my previous post ❤️❤️❤️

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About This Blog

A mostly whole-foods, plant-based vegetarian blog.

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Basics (26)
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Recent Posts

Mini White Chocolate Raspberry Vegan Cheesecakes November 29, 2021
How Protein Affects Women’s Hormones November 21, 2021
Vitamin A for Thyroid and Sweet Potato Flour Crepe Recipe November 8, 2021
Benefits of Chai Spices for Womens Hormones and Vegan Chai Oatmeal or Overnight Oats (caffeine free) October 11, 2021

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