A handful of IQS recipe favourites, just for you!
You can find these and more recipes like them here.
Flower Power Eggs
Preparation time: 3 minutes
Cooking time: 5 minutes
For a pop of colour, try this recipe with orange, yellow and green capsicums. The kids will love it.
- coconut oil, butter or ghee for greasing
- 1 red, green or orange capsicum, or a mixture
- 4 eggs
- 2 cups coconut water
- 1 1/2 cups baby spinach leaves
1 1/2 Lebanese cucumbers, roughly chopped1/2 small bulb fennel, leaves removed, roughly chopped1 large handful of mint leaves, torn1/3 medium avocado, fresh or frozen1 tablespoon chia seeds2 scoops vanilla protein powder (check that it is free of sweeteners and sugar)
Choc Berry Mud
- 1/2 cup frozen berries (when strawberries are in season I freeze in bulk, otherwise supermarket frozen blueberries or raspberries are great)
- 1⁄2 soft avocado
- 1 cup baby spinach leaves
- 1⁄4 cup raw cacao powder
- 2 trays ice cubes
- pinch vanilla powder
- 1⁄2 teaspoon stevia
- 1 cup coconut, shredded or desiccated
- 1 cup pistachios, shelled (or hazelnuts)
- 1 cup (150g) almond meal (or other nut meal or Lsa)
- 1⁄2 cup butter, softened to room temperatureThen the filling:
- 2-3 boxes (250g each) Philadelphia cream cheese (or make your own), room temperature
- 1 egg
- dash vanilla powder
- 2 tablespoons plain, full-fat yogurt or sour cream
- 1/4 cup coconut cream
- 1⁄2 cup-ish rice malt syrup (to taste)
Vegan Chocolate Mousse
Running low on time? This Vegan Mousse can be whipped up as a special dessert in minutes and left in the fridge for hours without any extra effort needed.
- 1 x 400ml can coconut cream
- 1/4 cup chia seeds
- 1/2 cup raw cacao powder
- cacao nibs, optional
- 1/4 cup rice malt syrup
- Place all ingredients in a large mixing bowl. Whisk ingredients together until well combined and smooth. Pour into 4–6 serving glasses. Sprinkle with cacao nibs if desired.
- Chill in the fridge for at least 3 hours, or until firm.