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!

 

Brave Pesto Stuffed Arancini

 

Introducing the incredible Brave Foods.


You’ll find a pack of their award-winning, deliciously crunchy chickpeas in our September Lifebox! Get your box here!

If you can manage to not wolf them down as soon as you open the box (you’ve done a better job than us), check-out the recipe below created by the fantastic @hungrygirlsdiaries

Pesto Stuffed Arancini 

*Makes 14-16 medium sized arancini balls*
Gluten-Free & Vegan

Ingredients:

500g Lemon, pea & basil risotto (or any vegan risotto)
100g BRAVE Chickpeas & 50g pistachios (or any nut of your choosing!)
100g Plain flour (We used Dove Farms GF plain flour)
75ml Plant milk
80-100g Pesto (We did a homemade pistachio and basil one)
Neutral Cooking oil (For frying)
Lemon wedges (To serve)

Method:

1) Heat up 6cm of oil in a large pan on medium heat to about 180°C.
2) Blitz up the chickpeas and nuts together in a blender and pour into a bowl.
3) Then pour flour into another bowl and season with salt and pepper. Pour milk into another bowl.
4) Using a dessertspoon, scoop the risotto into a ball in your hand. Press your thumb into the ball, creating a well to stuff with pesto (about half a teaspoon should do it). Cover the top with more risotto and roll into a ball.
5) First coat the ball with flour, then with milk and finish by rolling in the chickpea and nut mixture.
6) Carefully place 3-4 balls into the oil at a time. (Don’t overcrowd as it lowers the temperature of the oil). Cook for around 5-6 minutes until golden and crispy!
7) Serve with lemon wedges to squeeze over.

 

To order more Brave Chickpeas or find out more about their products, visit www.bravefoods.co.uk