AIT Ingredients’ Post

Start your day on an energizing note with this vibrant, nutrient-packed smoothie bowl. Bursting with the sweet, earthy flavors of Safie beets and the juicy sweetness of fresh strawberries, this vegan, dairy-free delight. Together, these powerhouse ingredients create a truly nourishing and satisfying breakfast or snack. Best of all, this only takes just 5 minutes to prepare, making it the perfect choice for even the busiest of mornings. What you’ll need: 1/2 cup frozen Safie Sweet Pickled Beets 2 ripe bananas, peeled and frozen 1 cup frozen strawberries 2 tbsp chia seeds ½ cup coconut milk How to make: Add frozen beets, frozen bananas, frozen strawberries, chia seeds, and coconut milk to a blender or food processor. Blend ingredients until smooth and creamy. Transfer to bowl(s) and add your favorite toppings. Get creative with toppings. The best part of a smoothie bowl is the toppings. Add coconut flakes or granola for a crunchy texture, and fresh berries to enjoy a burst of flavor with each bite! To order Safie Beets online visit safiefoods.com Recipe adapted from PurelyKaley #safiefoods #beets #pickledbeets #powerbowl #breakfastbowl #breakfastideas #healthyeating #breakfastrecipes

Get ready to taste the creamiest and most delicious almond cashew milk you’ve ever tried…it’s a game-changer for all your dairy-free recipes. To make this creamy goodness, all you need are the following: 1 cup almonds, soaked overnight (1 cup turns into a 1 1/2 cups) 1 cup cashews, soaked overnight (cashews makes the milk creamy) 1 1/2 quarts water 1 teaspoon pure vanilla, optional 1 tablespoon sunflower lecithin, optional (keeps your dairy-free milk from separating once in the fridge Blend all ingredients except sunflower lecithin, if using. Once blended, pour into nut milk bag and squeeze out milk, pulp will remain in the bag. Pour milk back into blender and blend the sunflower lecithin for 1-2 seconds. Can use pulp to make raw cookies, crackers, cake, etc.

This ragi soup is a nutritious, vegan, gluten free, flavor-packed, one-pot meal. The veggies added along with ragi flour not only makes this soup filling but also makes it a wholesome meal. Check my below link for the full recipe. #healthy #vegan #glutenfree #soup #ragi #fingermillet #foodlove #foodporn #foodblog #recipeshare #foodoftheday #thuesdayvibes

Salmon kedgeree for two. A lovely warming recipe, just right now the nights seem to be getting that little bit colder! Ingredients 100g brown rice, rinsed thoroughly 1/2 tsp curry powder 75g kale 1 tbsp coconut oil 1 x fresh tomatoes 1 pinch salt flakes 1 x onion, peeled and finely diced 150g salmon fillet, skin removed, cut into chunks 2 x free range eggco 1 tsp black mustard seeds 8 x curry leaves, fresh or dried 1 pinch black pepper, freshly ground Method This recipe is cooked in advance and chilled to eat cold, for good reason. When some starches, like the rice here, are cooked and eaten hot, then they are fully digestible. They, therefore, convert to glucose and have an immediate effect on blood sugar. However, when pre-cooked, chilled and then eaten, the starch in them is resistant and indigestible. The rice here, therefore, reaches our large intestine where our microbes feast on it. Their feasting has wonderful repercussions for our body! 1. Place the rice, onion and curry powder into a medium saucepan and cover with 240ml cold water. Cover the pan and bring to a boil then turn the heat to the lowest setting and simmer covered for 20 minutes. 2. Uncover and gently place the salmon and kale on top of the rice, re-cover and steam gently for 5 minutes. Tip into a large bowl to aid cooling 3. Fill a small pan with water and bring to the boil, then add both eggs and boil for 6 minutes. Plunge into cold water and once cool, peel off the shells and quarter 4. Place a small non-stick frying pan over high heat and add the oil and mustard seeds. Take care adding the curry leaves and tomatoes as they will spit. Lower the heat and cover with a lid and cook for 3-4 minutes, then stir the tomatoes mixture into the rice 5. When the mixture is cold, transfer into smaller dishes and top with the eggs. Cover and chill overnight ready to eat 6. Remove from the fridge ten minutes before serving, season again to taste #healthyeating #salmonrecipeidea #kedgereerecipe

😁Probably never thought I’d post a recipe for brownies, did you? The recipe I have for you today isn’t just for any old brownies — these are chocolatey, rich, and decadent. And they contain a surprise unexpected healthy ingredient: SWEET POTATOES. TIP: Don’t tell your picky eaters these contain sweet potatoes until AFTER they eat them (if you tell them at all!). Sweet Potato Brownies (Makes 9 servings) 1 cup (330 g) cooked, cooled, and mashed sweet potato (about 1 medium) ½ cup (130 g) almond butter ¼ cup (30 g) raw cacao powder ¼ cup (60 ml) maple syrup or honey (adjust based on sweetness preference) 1 egg (for vegan option: flax egg - 1 Tbsp ground flaxseed mixed with 2½ Tbsp water, let it sit for 5 minutes to thicken) OPTIONAL: ½ cup (50-70 g) chopped nuts, a sprinkle of sea salt Preheat your oven to 350°F (175°C). Grease an 8x8-inch (20x20-cm) baking dish or line it with parchment paper. In a mixing bowl, stir together the mashed sweet potato and almond butter until smooth. Add the raw cacao powder, maple syrup or honey, and the egg. Stir until all ingredients are well combined and the batter is smooth. If using the nuts, gently stir them in now. Sprinkle with optional salt. Transfer the batter to the prepared baking dish and spread it out evenly. Place the dish in the preheated oven and bake for 25-30 minutes. The brownies should be set but still slightly soft in the middle. Remove the brownies from the oven and allow them to cool in the baking dish on a cooling rack for about 30 minutes. Cut into squares and enjoy! 📷If you make these, be sure to grab a photo and tag us with it! #healthyholidays  #holidaywellness  #finishtheyearstrong #decembergoals  #healthyholidayhustle  #dailyhabits #newyearready  #readyfor2024  #holidayhustle #smallhabitsbigchange #ypbvip #yourpersonalbest #functionalfitness #fitoverfifty #ypbtrainingstudio

😁Probably never thought I’d post a recipe for brownies, did you? The recipe I have for you today isn’t just for any old brownies — these are chocolatey, rich, and decadent. And they contain a surprising unexpected healthy ingredient: SWEET POTATOES. 𝗧𝗜𝗣: Don’t tell your picky eaters these contain sweet potatoes until AFTER they eat them. 𝗦𝘄𝗲𝗲𝘁 𝗣𝗼𝘁𝗮𝘁𝗼 𝗕𝗿𝗼𝘄𝗻𝗶𝗲𝘀 (𝘔𝘢𝘬𝘦𝘴 9 𝘴𝘦𝘳𝘷𝘪𝘯𝘨𝘴) 1 cup (330 g) cooked, cooled, and mashed sweet potato (about 1 medium) ½ cup (130 g) almond butter ¼ cup (30 g) raw cacao powder ¼ cup (60 ml) maple syrup or honey (adjust based on sweetness preference) 1 egg (for vegan option: flax egg - 1 Tbsp ground flaxseed mixed with 2½ Tbsp water, let it sit for 5 minutes to thicken) 𝘖𝘗𝘛𝘐𝘖𝘕𝘈𝘓: ½ cup (50-70 g) chopped nuts, a sprinkle of sea salt Preheat your oven to 350°F (175°C). Grease an 8x8-inch (20x20-cm) baking dish or line it with parchment paper. In a mixing bowl, stir together the mashed sweet potato and almond butter until smooth. Add the raw cacao powder, maple syrup or honey, and the egg. Stir until all ingredients are well combined and the batter is smooth. If using the nuts, gently stir them in now. Sprinkle with optional salt. Transfer the batter to the prepared baking dish and spread it out evenly. Place the dish in the preheated oven and bake for 25-30 minutes. The brownies should be set but still slightly soft in the middle. 📷If you make these, be sure to grab a photo and tag me with it! Click here to join the Holiday Hustle Challenge: https://lnkd.in/ewYS_HzF #healthyholidays #holidaywellness #finishtheyearstrong #decembergoals #healthyholidayhustle #dailyhabits #newyearready #readyfor2024 #holidayhustle #smallhabitsbigchange

Butter Cauliflower Wrap 4 servings Ingredients: 1 cauliflower 1/2 can (130g) chickpeas Marinade: Juice of half a lemon 1 tsp chilli powder Oil as desired 1 tsp each of turmeric, cumin, cinnamon Sauce: 100 g cashew nuts 400 ml pureed tomatoes 50 ml vegan cream 70 ml maple syrup 4 tsp turmeric 1 large white onion quartered 4 tbsp tomato paste Aside from that: 1 tsp vegetable butter 3 cm ginger 3 cloves of garlic 1 teaspoon each of salt, chili flakes, fennel seeds, caraway seeds Side dishes: wraps, coriander, grated cheese, Chili flakes Preparation: 1. Blanch cauliflower for 3 minutes. Mix with chickpeas and all other marinade ingredients 2. Puree all the ingredients for the sauce 3. Fry fennel seeds, caraway seeds, chilli flakes, salt, ginger and garlic in vegetable butter 4. Deglaze with sauce. Add the cauliflower and let simmer briefly 5. Fill the wrap with grated cheese, cauliflower, chilli flakes and coriander and roll it up #food #yummy #recipe #cauliflower #wrap #vegan

🥕From My Recipe Box: Want to sneak some more veggies into your lunch? This recipe will get the job done and it tastes great. This zucchini & carrot slaw makes a delicious side dish, the base for a salad, or even a condiment! It will keep for 5-6 days in the fridge in an airtight covered container. Add your favorite protein – diced chicken, rinsed & drained canned beans, or even chopped hardboiled eggs – just before serving. Yum! Zucchini & Carrot Slaw (makes 4 servings) ¼ head of cabbage, shredded 2 carrots, shredded 1 large zucchini, shredded 3 Tbsp lemon juice (2 lemons) 3 Tbsp olive oil 1 tsp coconut sugar ¼ tsp salt Freshly ground black pepper to taste Place all the shredded veggies in a large bowl and toss well. Make the dressing: whisk together the rest of the ingredients until it emulsifies. Drizzle it over the veggies and toss to combine. This one is definitely a winner! ⭐🙌⭐

🥥Coconuts make two guest appearances in this recipe. For a vegan meal, serve this rice & beans dish with a side of broccoli or cauliflower. It also makes a great side dish for fish or chicken. Coconut Rice with Lentils (Makes 6-8 servings) 1 cup (185 g) long-grain brown rice 3 cups (720 ml) coconut water 1 cup (240 ml) light coconut milk (from a can) ½ tsp sea salt ½ cup (95 g) lentils, rinsed and drained In a medium saucepan over medium-high heat, combine the rice, coconut water, and coconut milk and bring to a boil. Reduce the heat to a simmer and cover, cooking for 5 minutes. Add the lentils and cook for 40-45 minutes until the liquid is absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the rice & lentil mixture with a fork and serve.

Get to know more about ofi's cashew flour 👇 Elevate your recipes and products with cashew flour. ofi's cashew flour is made from high-quality cashews which are ground and sieved to perfection. A versatile ingredient, it's an excellent substitute for conventional flour and works seamlessly in sweet and savory recipes. Whether you're making gluten-free baked goods, using it as a thickening agent, or as a breading for your favorite dishes, our cashew flour come in a variety of different grinds to meet you application/product needs. Learn more about our cashew flour and nut flours as a whole: https://lnkd.in/gUPdaAxi #nutsbyofi #cashews #cashewnuts #nutflour #nuts #foodandbeverage #foodandbeverageindustry #glutenfree #glutenfreerecipes #plantbasedfoods #plantbased #cashewmeal #cashewflour