Air fryer hasselback potatoes. Golden, crispy and ready in 20 minutes.🥔🧀

Ingredients:
800g baby new potatoes
4 tbsp olive oil
Flakey salt
Fresh herbs & Parmesan to finish

Method:
1. Place your potatoes between a pair of chopsticks and finely slice to create the hasselback effect. The chopsticks will prevent the knife from cutting all the way through.
2. Add sliced potatoes in a large mixing bowl with the olive oil and a generous pinch of salt. Mix well.
3. Cook for 20-minutes at 200°C in an air fryer, shaking half way through, until golden and crispy.
4. Serve and finish with fresh herbs and freshly grated Parmesan cheese.😍

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Bookmark these CRISPY RICE ROLLS 🌯🍚🥕🥑

What ya need:
- Rice paper wrappers
- Sushi rice
- Cucumber
- Red pepper
- Avocado slices
- Cilantro
- Shredded carrots
- Sautéed tofu strips in coconut aminos

secret peanut sauce 🥜🌱:
1/4 cup runny natural peanut butter
2 tbsp coconut aminos
1 tbsp soy sauce
1 tbsp rice vinegar
1-2 tbsp sriracha
1/2 tsp garlic powder
1/4 tsp ginger
1 tbsp toasted sesame oil

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2 Ingredient Chocolate Fudge Cups 🍫🤤(Vegan, Gluten-Free, Nut-Free)

Ingredients:
- 2 large ripe bananas
- 1 cup chocolate chips

Instructions:
1. Blend bananas with 1 cup of melted unsweetened 100% chocolate chips.
2. Transfer mixture into silicone molds.
3. Refrigerate for 2 hours or until firm.
4. Enjoy! 🤤

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Strawberry Mango Avocado Salsa (vegan, gluten-free, oil-free) 🍓🥭🥑

As the weather is warming up, I’m craving all the dips. This strawberry mango avocado salsa is so refreshing, fruity, easy to make, and such a crowd pleaser. It has the perfect balance of sweet and spicy with the creamy element from the avocado👌. I am just loving any combo with strawberries and mangoes. Eat it by the spoonful, with some chips, or on tacos 🤤. It’s seriously so delicious and makes for a healthy snack too. Bring it to your next BBQ or picnic and it will be gone in seconds

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✨Pink Pasta✨


✨Ingredients
1 package of pasta
2 beets
1 bulb garlic
1 package vegan feta (230 g)
1/4 cup olive oil
1/4 cup pasta water
juice from 1/2 lemon
salt & pepper to taste😋

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No Bake Carrot Cake 😍🥕

recipe below ❤️
- 150g grated carrot
- 350-300g pitted medjool dates
- 300g walnuts / almonds / pecans
- 3 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp ground ginger
- 1 tsp vanilla extract
- 1 pinch salt
- 3 tbsp dairy free milk
- 90g oats, ground to a flour in a blender

Frosting:
- 160g cashews, soaked overnight or in boiled water for 20 minutes
- 200g coconut milk (the thick, creamy part at the top) or you can use pure, thick coconut yoghurt
- 3 tbsp maple syrup
- Juice of half a lemon
- 1 tsp vanilla extract
- Splash dairy free milk

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Cucumber avocado crispy rice✨

For the Crispy Rice:▪️Parchment Paper▪️3 Tbsp Avocado Oil▪️2 Cups Cooked Jasmine Rice▪️Kosher Salt▪️

For the Dressing:▪️2 Tbsp Soy Sauce▪️1 Tbsp Sesame Oil▪️3 Tbsp White Vinegar▪️1/4 tsp Sugar▪️

For the Salad:▪️3 Medium Persian Cucumbers, diced (~1+1/2 Cups)▪️1 Medium Avocado, diced▪️1/3 Cup Shelled Edamame▪️1/4 tsp Sesame Seeds▪️

1️⃣Preheat the oven to 450F convection
2️⃣Line a small baking sheet with parchment paper and add the avocado oil and rice; toss the rice in the oil and spread into one layer then sprinkle with salt
3️⃣Convection bake for 10 mins, stir, then bake another 5-8 mins until the edges of the rice are golden brown and crisp
4️⃣Whisk together the ingredients for the dressing and add the ingredients for the salad to a bowl; pour on the dressing on the salad and toss
5️⃣Transfer the salad onto plates and top with the crispy rice and a sprinkle of sesame seeds - enjoy!

⏲️15 minute prep time + 15 minute cook time

Recipe serves 2 people

3 ingredient flourless brownie 😍

SAVE the recipe👇

INGREDIENTS
- 3 ripe banana
- 120 g (1/2 cup) creamy peanut butter
- 50 g (1/2 cup) cocoa powder
DIRECTIONS
- Preheat oven to 180°C (350°F) and fold a brownie pan with parchment paper.
- Mash 3 ripe bananas then add peanut butter and stir the mixture until smooth.
- Sift in cocoa powder, give it a mix and transfer to the prepared brownie pan.
- Bake in hot oven for 22 to 30 minutes – mine took 27 minutes. Let cool completely at room temperature before slicing.

Nutritional values per serving (recipe gives 9)
143 kcal 5.5 g P 10 g C 8 g F

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Breakfast! This is my strawberry shortcake baked oats topped with a cashew protein whip. It’s vegan, refined sugar-free and oil-free and a great meal prep option to save time in the morning. 🍰

Vanilla and Strawberry Baked Oats:
- 5-6 Large Strawberries (Mashed)
- 4 Medjool Dates (Soaked in hot water for 5 minutes, drained & mashed)
- 2 Cups Oat Flour
- 1 Cup Almond Meal
- 1 Tsp Vanilla Extract
- 1 Tsp Baking Powder
- 3/4 Cup Oat or Soy Milk
- Pinch of Salt

Cashew Protein Whip:
- 1 Cup Vanilla Coconut Yoghurt
- 2 Scoops Vanilla Protein Powder
- 1/2 Cup Cashews
- 2 Tbsp Rice Malt Syrup
- 1 Tsp Vanilla Extract

Other Ingredients:
- 16 Strawberries
- 1 - 2 Tsp Cinnamon

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