After research and a lot of taste testing I have realised that the movement towards a plant food diet is real here in FNQ. The more you look, the more options spring up! Even the pub has great options for the vegetarian and vegans alike! Most cafes have plant based milk options and an option other than chips and salad ;)
The Courthouse - MUST TRY: Nourish Bowl.
Café Fresq – All day breakfast menu, and lots of veggie meals. Lovely coffee too.
The Mexican – Modern Mexican – MUST TRY: Cauliflower Tacos.
Deep Whole Foods – So many snacks, kombucha and coffee (not really a meal worthy stop, but snacks for sure).
Watergate – Has a vegetarian menu - MUST TRY: Eggplant stack + Beetroot Cigar.
The Little Larder – Breakfast and lunch, Melbourne cafe style - delish.
Goodies – MUST TRY: All homemade goodies!
Beechwoods Café – MUST TRY: Almond milk coffee + Felafel wrap + Bliss balls.
Chill (MY FAVOURITE) - Incredibly delicious and healthy menu, with options such as activated charcoal bread, hemp seeds spinkled over your meal, green juices and smoothies. And the staff are really friendly and helpful there too. You can see that they are proud of their café, and rightfully so.
Paradiso - Great place for fast food and coffee on the way through.
Lilypad (ALSO MY FAVOURITE) MUST TRY: Temptress Burger (Tempeh, peanut sauce, salad… so so good).
Almond & Coconut Bread
1 cup almond meal
3/4 cup desiccated coconut
1/4 cup coconut flour
8 eggs, whisked
2 tbsp organic honey
1/2 cup coconut oil, melted
1 1/2 tsp apple cider vinegar
1 1/2 tsp baking powder
Preheat the oven to 150 degrees Celsius. Grease and line a loaf tin.
Place all dry ingredients into a large bowl and combine.
Add the eggs and mix into the dry ingredients.
Add the remaining ingredients and mix thouroughly.
Pour into the loaf tin and bake in the oven for 50-60mins or until cooked through.
Raspberry Chia Jam
(makes about a small jam jar full)
2 cups of raspberries
2 tbsp warm water
3 tbsp organic honey
1/2 tsp vanilla
3 tbsp Chia seeds
In a blender, blend the raspberries, water, honey and vanilla until smooth.
Transfer the jam into a jar, then stir through the Chia seeds.
Refrigerate for an hour to set.
Loaded with good fats and protein, this slice is so delicious!
Although it should come with a warning! It is also rather calorie dense, and very easy to overindulge!
NUT PROTEIN SLICE
1 cup raw nuts, soaked (I used almonds and cashews)
1/2 cup coconut
1/2 cup of vanilla or chocolate protein powder
2 tbsp cacao
3 tbsp coconut oil
3 tbsp rice malt syrup
2 tbsp nut butter (I used almond butter)
2 tbsp rice malt syrup
2 tbsp coconut butter
INGREDIENTS (makes 2)
1/4 cup raw cashews, soaked for 4 hours and drained
1/4 cup chia seeds
3/4 cup coconut milk
1/2 cup grated carrot
1/2 cup water
1 tsp vanilla
2 tsp honey
1/2 tsp ginger powder
1/2 tsp cinnamon
1/2 tsp nutmeg
OPTIONAL: Coconut chips and grated carrot, to serve
To make the chia layer, combine the chia seeds and coconut milk in a bowl, and allow to sit of 20 minutes until set in a thick paste.
To make the carrot layer, place remaining ingredients in a blender or food processor and process until smooth.
Layer the chia pudding and a carrot mix in a small glass cup.
Top with coconut chips, or any toppings you like.
2 scoops vanilla protein (I use Evolve 3-WHEY, from ASN)
1 cup dates
1 cup almond meal
1 cup coconut
2 tbsp. coconut oil
1 tbsp. rice malt syrup
1 tsp. vanilla extract
1 tsp. coconut essence
Tiny bit of water
Extra coconut to roll balls into
Place all ingredients into a food processor or high powered blender. Pulse until all ingredients are combined. Add small tbsp. amounts of water to the mixture if it is too dry.
Roll into large tsp sized balls, then roll into coconut.
Store in the refrigerator.
Makes approx. 15 balls
I cup almond meal
¾ cup almond milk
2 tbsp rice malt syrup
½ tsp baking powder
1 tsp vanilla extract
1 scoop vanilla protein
1 tbsp coconut oil
1 tbsp coconut
1 cup blueberries
Preheat the oven to 180°C.
Grease or line a muffin tray.
In a food processor, mix together all ingredients except berries. Once the mixture is smooth, fold in the berries.
Divide mixture evenly into muffin tray and bake for 25- 30 minutes, or until cooked through.
Makes 8/ 1 serve = 1 muffin
This week it was my little sisters birthday. I made her these Raw Strawberry Cheesecakes because I know she loves them :) She is health conscious too so she loves that they have natural sugars, dairy free and full of healthy fats.
Here is the recipe to share the love :)
1/4 cup raw almonds
1/4 cup walnuts
1/2 cup dates
1 cup raw cashews
Juice of 2 lemons
1tsp vanilla extract
1tsp coconut essence
1/3 cup coconut oil
1 tbsp. rice malt syrup (could also use organic honey)
1 cup strawberries
1. Place crust ingredients into a food processor. Process until the mixture begins to come together. You may need add 1 tsp of water so that the ingredients bind.
2. Press the crust mixture into a lined cake tin, or silicon mould. (I used a silicone cupcake mould) Make sure the mixture is packed all the way to the edges, and is even.
3. Warm the coconut oil and mix together with the syrup, vanilla, coconut essence and lemon juice. Place into the food processor with the cashews. Process until mixed together and smooth. Add the strawberries and process until very smooth.
4. Pour the mixture over the crust, and smooth the top with a spatula. Place into the freezer and freeze until solid.
5. To serve, remove from the freezer and remove from the mould or tin. Place into the refrigerator for a few hours to thaw. Garnish with fresh strawberries.
TIP: This could be made with whatever berries you like or that are in season. Blueberries make a nice purple colour for presentation. Frozen berries can be used also.