Category: Recipes

Recipes

Tropical Smoothie Bowl with Candied Walnuts Recipe

Post author By Sean McMahon
Post date June 17, 2020

Tropical Smoothie Bowl with Candied Walnuts Recipes | Bodicafe

VEGAN | SUGAR-FREE | GLUTEN-FREE

You’ll Need:

Toppings:

4 tbsp sesame seeds
4 tbsp cashew nuts
4 tbsp walnuts
1.5g chicory powder(optional)
*Generous drizzle of syrup sweetener (optional)

Main ingredients:

½ cup chopped pineapple
1 cup dragon fruit
1 cup mixed frozen berries
1 ½ cup almond milk (unsweetened)
3 frozen bananas, chopped

Method:

Toppings:

Roasted nuts and seeds:

Maple syrup and chicory candied walnuts

In a small bowl mix walnuts with maple syrup and chicory until well coated. Loosely separate and spread onto baking tray with other nuts and seeds

*Add or reduce syrup sweetener according to preference.

Arrange nuts and seeds on a clean baking tray
Place in the oven and allow to dry roast at 180°C for 8-12 min
Remove from oven after 5 minutes. Stir so that nuts on the outer edge are moved inward and nuts in the middle are moved outward. Take caution as nuts may be hot.
If you have chosen to candy your walnuts remove them from the baking sheet and set aside. If not return sesame seeds, cashews and walnuts to oven to continue roasting.
Check again after 3-6 minutes. Nuts and seeds should have a darker brown colour and nutty aroma when ready. Remove from oven and allow to cool.

Smoothie Bowl:

Allow fruit to thaw slightly.
Pour 1/2 cup of the almond milk into a high-speed blender.
Place pineapple, dragon-fruit and banana into blender. Pulse for a few seconds.
Add the remaining 1 cup of the almond milk and pulse again. With a spoon , move mix around the blender to ensure that all ingredients are well-blended.
Lastly, add berries and pulse until smooth.
Pour smoothie into a bowl. Arrange nuts, seeds and desired toppings.
Enjoy a hearty bowl of goodness!

Recipes

Vegan Cream Cheese Recipe

Post author By Sean McMahon
Post date May 7, 2020

Vegan Cream Cheese | All Recipe | Vegan | Glutten-Free | BodiCafe

-VEGAN + GLUTEN-FREE

You’ll Need

1 heaped cup of cashews ( pre-soaked in boiling water for 2-24 hours, rinse thoroughly )
Half a lemon , squeezed
2-4 Tbsp sweetener (maple syrup, date past or honey)
*1/2 cup coconut cream (whisk if clumpy)
1/2 tsp vanilla essence

*Add more cashews/ lemon juice/ sweetener/ coconut cream according to the desired taste and consistency

Method

Place all ingredients into a blender and blend on high speed until smooth
Scoop mix into a sterilized glass jar, seal tightly and refrigerate
Use as frosting on cakes and muffins or add to breakfast porridge bakes (oats, millet, maize meal)

Recipes

Sweet Potato Brownies Recipe

Post author By Sean McMahon
Post date April 23, 2020

Sweet Potato Brownies | Recipe | Vegan | Gluten - Free | Bodicafe

Gluten-free* and Vegan!

-Original recipe by The Minimalist Baker

You’ll Need:

1 cup mashed sweet potato ( boil / bake, peel and mash with a fork)
2/3 cup maple syrup/ date paste (less if you don’t want the mix to be too sweet)
1/2 cup almond butter (or a nut butter of your choice)
1 tsp vanilla extract
1 ½ Tbsp coconut oil (liquid not solid)
1/2 cup cacao powder
1/4 tsp salt
1 tsp baking powder
2/3 cups rolled*oat flour (blend/process oats in a high speed blender/ food processor until fine)
1/2 cup roasted and crushed nuts (pecans/ hazelnuts)
1/4 cup dairy-free chocolate nibs

*Check the packaging label for whether the oats have been produced in a factory that manufactures wheat (gluten).

Method:

Preheat the oven to 180°C and line a square baking pan with baking paper.
In a mixing bowl, add mashed sweet potato, maple syrup/ date paste , almond butter, vanilla extract and coconut oil. Stir well.
Add cacao powder, salt and baking powder and mix well; Add oat flour and mix until batter is well-combined and thick.
Spoon batter onto your lined baking dish. Use a large knife to even out the batter across the pan. Sprinkle nibs and nuts across the top of the batter.
Bake at 180°C for 25-30 minutes. Poke a toothpick into the centre of the batter to check if the brownies are baked through. Remove from the oven and allow to cool.
Remove from the pan and slice into squares. Enjoy with chocolate sauce or dairy-free ice-cream. Store in an air-tight container in the refrigerator.

Recipes

Pickled Mushrooms Recipe

Post author By Sean McMahon
Post date April 17, 2020

-Made with apple cider vinegar

You’ll need:

1 punnet/ 500 g button mushrooms, washed
Olive oil
1 Tbsp crushed garlic
Fresh , chopped herbs (thyme, rosemary)
1 Tbsp dried basil
¼ tsp chili flakes
Salt to taste
2-3 Tbsp apple cider vinegar
½ tsp sweetener (optional; we used date paste)

Method

On low heat in a saucepan , braise the garlic in the olive oil until slightly golden brown . Add the fresh herbs , dried basil and chili flakes.
Add mushrooms and braise until brown. Add salt to taste.
Add apple cider vinegar a tablespoon at a time to gauge flavour. Mix.
Cover the saucepan to allow the mix to condensate. After 10 min remove the lid and taste. If flavour is lacking, add salt and additional herbs. Add sweetener to neutralize the acidity of the vinegar (optional). Mix to combine all ingredients.
Place mushrooms ( with pickle liquid) into a sterilized jar and allow to cool , uncovered , at room temperature. Store in the refrigerator.
Enjoy on home-made bread , in salads or as is.

Recipes

Banana Loaf (Wheat Free) Recipe

Post author By Sean McMahon
Post date February 27, 2020

Banana Loaf (Wheat Free) | All Recipe | Minimalist Baker

We love a good banana loaf!

Original recipe by: Minimalist Baker

You’ll need

3 medium-to-very ripe bananas
1 tsp pure vanilla extract
1 batch of chia ‘egg’ (1 Tbsp chia seeds+2 Tbsp water)
3 Tbsp melted coconut oil
1/2 cup coconut sugar
2-3 Tbsp honey (more or less depending on the desired level of sweetness)
3 ½ tsp baking powder
1/4 tsp Himalayan salt
1 tsp cinnamon powder
3/4 cup almond or dairy-free milk
1 ¼ cups almond flour (blended almonds)
2 ½ cups (more if too wet) oat flour (blended oats)

Method

Pre-heat oven to 180°C
In a mixing bowl prep flax egg and allow to sit for 5 min; once gelled add bananas, mash and mix in with chia ‘egg’
Add the rest of the ingredients (not flours) and mix well
Once combined mix in the almond and oat flours
Pour mixture into a medium sized, greased (with oil or spray) loaf tin
Allow to bake until *toothpick comes out clean
Enjoy with roasted nuts, jam or as is

*Toothpick trick: stick a toothpick into a baking dish (bread/ cake/ muffins etc.), remove and if the toothpick comes out clean, your dish is baked through.

Recipes

Coconut, Pineapple and Turmeric Smoothie Recipe

Post author By Sean McMahon
Post date February 11, 2020

Coconut, Pineapple and Turmeric Smoothie Recipe | BodiCafe

Summer-time smoothie????

Makes: 2-4 glasses

You’ll need:

1 can of coconut cream -optional: freeze in a ice tray
1 Medium to large pineapple cleaned and cut into slices (remove rind core) -optional: freeze overnight
1 cup dairy-free milk
Sweetener (according to the desired level of sweetness)
1 tsp Turmeric powder

Method:

Blend all ingredients in a blender
Pour into glasses and sprinkle seeds , cacao or smoothie sprinkles over smoothie

Recipes

Sweet Potato and Almond Muffins Recipe

Post author By Sean McMahon
Post date January 21, 2020

Sweet Potato and Almond Muffins | Recipe | BodiCafe

Sweet ( ???? ), delicious ( ???? ), easy-to-prep( ???? )

If ever there was a perfect baking combo, it has got to be sweet potato and almond butter. The two produce rich, complementary flavours, while the almond nuts and cacao nibs add delicious texture. You’ll soon be back for a second muffin(and a third and a fourth..)

-Makes 12 muffins

-Original recipe by: Minimalist Baker

You’ll Need:

2 or 4 medium-large baked / boiled sweet potatoes (to make 1 cup when mashed)
1/3 cup honey/ vegan sweetener
1/4 cup almond butter
Egg substitute( 1 Tbs flax/chia seed + 2Tbs water)
2/3 cup almond milk
1 ½ tsp baking powder
1 tsp nutmeg powder
1 tsp cinnamon powder
1/2 cup gluten free flour
2/3 cup almond flour (blend almonds in food processor until fine)
1/4 cup oat flour (blend oats in food processor until fine)
Cacao and almond mix: 1/8 cup cacao nibs+1/8 cup crushed almonds (optional)

Method:

In your mixing bowl, add seeds (flax or chia) and water, mix and leave to gel for 5 min.
Mash peeled and cooled sweet potato with a fork/ blend in a food processor.
Pre-heat oven to 180 degrees C and prep muffin pan with paper muffin holders or baking spray.
Add mashed sweet potato, honey and almond butter into the bowl containing the gelled seeds and mix well.
Add almond milk to bowl and mix. Sift in baking powder, nutmeg and cinnamon, mix.
Sift in gluten-free flour, almond flour, and oat flour, mix. Add cacao and almond mix, mix well.
Batter should be thick enough to scoop with a spoon. If too thin add more flour/ too thick add more almond milk.
Spoon batter into muffin holders/ sprayed compartments , leave as is (for a more rustic looking muffin) or pat down with the back of the spoon.
Bake for 25-30 min or use toothpick trick to check if muffins are baked through(stick toothpick into a muffin, if it comes out clean, muffins are ready).
Remove tray from oven and cover with a clean kitchen towel. Once muffins are cooled remove from tray and enjoy with a dollop of almond butter.

Recipes

Tahini and Chocolate Pie Recipe

Post author By Sean McMahon
Post date November 21, 2019

Tahini and Chocolate Pie Recipe | Ganache | Crust | BodiCafe

Tahini and Chocolate Pie Recipe | Ganache | Crust | BodiCafe-It’s never too early to begin planning your Festive Season feast!

You’ll need:

-Filling

Tahini: 1+1/2 cups roasted sesame seeds + olive/ coconut oil, blended until smooth
1 can chilled coconut cream
Sweetener, to taste (honey/maple syrup)
1/2 tsp ginger powder
1 tsp vanilla extract

-Ganache
- 1/4 cup dark chocolate (dairy free)
- 1 heaped tbs coconut oil
- 1/4 cup coconut cream

-Crust

1 cup oats
1 cup almonds
1/4 cup cocoa/cacao powder
1/4 cup liquid sweetener(honey; maple syrup)
3 tbs coconut oil, melted
1/4 tsp fine Himalayan salt

METHOD

Crust

Preheat oven to 180°C
Blend all dry ingredients until fine, add wet ingredients and blend
Once well-blended pour mixture onto a round flat baking pan and flatten with your hands, ensure that the base is level
Place pan into the oven and bake for 10-15 minutes
Remove from oven and allow to cool

Ganache

Melt all ingredients over a heated pot / in the microwave, mix well once melted
Spread mix evenly over pie crust and place into the freezer for 20 min to allow ganache to set

Filling

Add all ingredients to a blender and blend until smooth
Remove piecrust from freezer and pour filling over ganache
Spread filling evenly using a butter knife
Place pie into freezer for 1 hour to set or , if serving the next day, place into fridge
Once set, decorate with nuts, seeds and other festive food decor

Recipes

Quinoa and Bean Patty Recipe

Post author By Sean McMahon
Post date November 14, 2019

Quinoa and Bean Patty Recipe | Sweet & Sour Savoury | BodiCafe

Sweet and Sour Savoury Goodness

Recipe adapted from The Minimalist Baker

You’ll Need:

1 cup cooked & cooled quinoa (cooked as per packaging instructions )
1 cup cooked Ebony & Ivory beans (rinsed and dried)
2 cups/ 1 can thinly sliced button mushrooms
1/2 -1 cup lemon juice mixed with 1/3 cup honey/ coconut sugar & 1 tsp Himalayan salt
2/3 cup pecans/walnuts/sunflower seeds
1/2 tsp each Himalayan salt and cayenne pepper (more to adjust taste)
4 large cloves garlic, gated (on the fine side of the grater)
1/2 Tbsp each dried thyme, rosemary and sage
2 tsp paprika
1 tsp fennel seeds
Olive oil

METHOD

Preheat oven to 180 ° C and spread rinsed, dried beans onto a baking pan; bake beans for +-10 minutes/ until they ‘crack open’. Remove from oven and allow to cool.
In a medium-sized saucepan, add olive oil, mushrooms and lemon juice mix, cook on medium-high heat for about 5 minutes. Stir mixture to prevent mushrooms from sticking to pan; once mushrooms brown, remove pan from stove-top and set aside.
In a blender/food processor blitz quinoa and pecans (or walnuts or sunflower seeds). Avoid blending for too long, allow for some of the nuts/ seeds to be whole.
Add: beans, mushrooms, Himalayan salt, cayenne pepper, garlic, herbs, paprika, and fennel; pulse sporadically to combine (avoid blending mix into mush). The mix should be easily molded into a patty shape -add more quinoa if too wet/ water if too dry.
Enhance flavour by adding more salt or pepper then , by hand, shape dollops of the mixture into patty shapes and place each patty onto a non-stick/ sprayed baking pan. The mix should allow for 6-8 patties.
Place pan into oven and bake at 180°C for 10-15 min, flipping the patties halfway through the baking time.
To test whether patties are ready , stick a clean toothpick into one of the patties, if the toothpick comes out clean, the patties are ready to be removed from the oven.
Once cooled serve with onion relish and freshly sliced tomato on a wholewheat roll.

Recipes

Pickled Red Onion Recipe

Post author By Sean McMahon
Post date October 11, 2019

Pickled Red Onion Recipe | All Recipes | BodiCafe

The perfect addition to tacos and veggie burgers; Made with Apple Cider Vinegar

YOU’LL NEED:

4 small red onions
1-2 Tbs fructose
1 cup water
2 tsp Himalayan Salt
1/4 cup Apple Cider Vinegar
3 chopped Jalapenos (optional)
2 medium sized jars (sterilized with boiling water)

METHOD:

Sterilize jar with boiling water
Slice onions and place into jar
Chop up fresh herbs or jalapenos and add to jar
In a saucepan, bring water to a slight boil/simmer
Add: fructose, Himalayan salt ; remove pan from heat and add ACV
Stir and taste; add more fructose, salt or ACV if needed
Allow liquid to stand for 5 min then pour into jars
Place jars into the fridge for at least an hour ; enjoy with tacos, salads or on your veggie burger