Veggie Peanut Soup by Manilife

Veggie Peanut Soup by Manilife

You’ll find a full size Jar of Manilife Peanut Butter in our Feb Lifebox!

Haven’t got your box yet? Get it here!

SERVES: 2

Veggie Peanut Soup by Manilife

Mmm hearty & delicious, this nourishing soup is the perfect quick lunch when you need something to fuel you through your day!

Ingredients

1L of Vegetable stock
500ml water
1 medium red onion, chopped
2 tbsp diced fresh ginger
4 cloves garlic, cut in small pieces
1 tsp salt
1 bunch of kale, chopped into strips 100g of Manilife Peanut Butter
3.5 tablespoons of tomato paste
Hot sauce
Handful of chopped peanuts, for garnish Cooked brown rice, for serving (optional)

Method

Combine the broth and water in a pot and bring to boil.

When it starts simmering add in the onion, ginger, garlic, and salt. Cook on medium-low heat for 20 minutes.

In another bowl (heat-safe) combine the peanut butter & tomato paste.

Add the 500ml of hot stock to the bowl – this will help smoothen the PB/tomato paste, so you need to mix it well.

Once smooth add it back to your pot and stir.

Add in the kale and if you want it hot, add in some chilli flakes or hot sauce!

Once everything has been added, let everything simmer for another 10-15mins (depends it you want your kale crunchy or not!).

Taste it and add more seasoning if needed.

This recipe is tastiest when served over cooked brown rice!

Finally, if you have some peanuts, chop them and sprinkle on top. Yum!

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Bircher Muesli by Rude Health

Bircher Muesli by Rude Health

You’ll find a full size box of gluten-free coconut muesli in our January Lifebox!

Haven’t got your box yet? Get it here!

Once there was a Doctor, who all night long dreamt of breakfast. That’s because he’d made it the night before, and it was chilling so that the ingredients became deliciously soft and digestible. His name was Dr Bircher. Although you can buy instant Bircher Muesli nowadays, this recipe pays respect to Dr Bircher’s Swiss levels of organisation.

SERVES: 2

TIME: Overnight + 5 mins prep

INGREDIENTS

150ml Rude Health Oat or Almond Milk

1 apple or pear, grated

90g gluten-free coconut muesli

60ml apple juice

1 tsp cinnamon

2 tbsp sesame seeds

2 tbsp rose petals (optional)

150g blueberries

METHOD 

  1. Grate the apple and mix with the milk, muesli, apple juice and cinnamon.
  2. Cover and place in the fridge overnight.
  3. Chop the walnuts and mix with the pumpkin seeds.
  4. Serve the overnight Bircher Muesli with the sesame seeds, rose petals and blueberries.
  5. Enjoy!
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Rhubarb, Ginger and Thyme Crumble by Sweetpea Pantry

Vegan Ginger, Thyme and Rhubarb Crumble by 

@thewrightfoodie

Sweetpea Pantry is back! After receiving such incredible feedback from their feature last year, it only felt right to invite them back with their deliciously wholesome flapjack mix.

Haven’t got your box yet? Get it here!

This delicious Vegan Ginger, Thyme and Rhubarb Crumble is the perfect way to end a festive meal, or even as a slightly indulgent breakfast! We’re hooked!

Ingredients:

For the topping:

  • 1 x pack of Sweetpea Pantry Super Oat Flapjack
  • 30g Coconut Sugar
  • 40g Pumpkin Seeds
  • 40g Sunflower Seeds
  • 115g Coconut Oil (softened not melted)
  • 1 tsp Ground Ginger

For the middle: 

  • 350g Chopped Rhubarb
  • 4 tsp Coconut Sugar
  • 2 tsp Ground Ginger
  • A few sprigs of fresh Thyme (using this herb just takes the recipe to the next level)

Method

  1. Preheat the oven to 18oc
  2. Mix together all of the topping ingredients either by hand, or very gently in a blender.
  3. Chop the Rhubarb into 1 cm pieces and toss with the coconut sugar, ground ginger and thyme sprigs.
  4. Either place the rhubarb in one large pie dish or in separate smaller ramekins (I tend to make individual portions and freeze them, so I have a great dessert on tap).
  5. With your fingers, crumble the topping mixture evenly over the rhubarb.
  6. Bake in the oven for 30 minutes until top is lightly browned and bubbling.
  7. Serve with topping as desired – we love ours with coconut yoghurt
  8. 8. Tip: If freezing some, bake those for 20 minutes only and allow to cool before placing in a ziplock bag and put in the freezer. Defrost fully before putting back in the oven for another 20 mins.
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Baked Banana Porridge by Nucao

Baked Banana Porridge by Nucao

Nucao is back! After receiving such incredible feedback from their feature earlier in the year, it only felt right to invite them back with one of their amazing new flavours. Haven’t got your box yet? Get it here!

This delicious Baked Banana Porridge makes for a wonderfully indulgent breakfast or dessert!

Ingredients:

2 bananas (1 mashed, 1 sliced)
270g oats (gluten- free)
300 ml of plant milk
1 handful of walnuts 3 (chopped)
1 Nucao almond sea-salt bar
1 teaspoon cinnamon
1 tbsp maple syrup
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Method:

1. Preheat the oven to 180*C.

2. Puree a banana and mix it with the other ingredients except the sliced banana. Add the coarsely chopped Nucao and transfer to an ovenproof bowl.

3. Bake for 10-15 minutes, until the top is firmer. Then take it out of the oven for a moment, place the sliced banana on top and put it back in the oven.

4. Bake for another 10-15 minutes, then remove. And enjoy 🙂

HEALTH FACT

Did you know that there are a total of 21 amino acids that our body needs to build all of the vital proteins?

8 of these 21 acids (tryptophan, isoleucine, valine, methionine, leucine, lysine, phenylalanine, threonine) are among the essential amino acids that our body cannot produce itself and that we have to supply to our bodies through diet. The good news is: nucao contains all 8 essential amino acids.

 

Phytality Raw Chocolate Mousse

Phytality ULTANA Phytoplankton is a blend of 3 unique micro-algae.

This unique multi-strain formulation offers over 75 different nutrients, like Omega-3s, Minerals, Vitamins, proteins, antioxidants, and so much more in each microscopic cell.

Their micro-algae blend provides a premium quality plant-based multi nutrients making Phytality the perfect raw, vegan and sustainable alternative to traditional Multi-Vitamins and fish or krill oil.

Boost your health and wellbeing with just one teaspoon a day.

Exclusive Lifebox Offer: 15% off with the code LIFEBOX at www.phytality.co.uk

Phytality Raw Chocolate Mousse

  • 2 ripe avocados,
  • 40 g of raw cocoa powder
  • 1/2 glass of Almond milk
  • 1/2 tsp pure vanilla extract
  • 1 flat teaspoon of Phytality
  • A pinch of salt,
  • 30g of coconut sugar
  • A handful of blueberries and a few mints leaves to decorate
  1. Add all the ingredients in a food processor and blend until entirely smooth.
  2. Pour the mix into 4 small cups, garnish with the blueberries and the mint leaves, refrigerate for at least 30 minutes then serve.
  3. Enjoy!