Many of my clients like a bit of crunch, so do I. Chickpeas are a rich source of vitamins, minerals and fibre, they can improve digestion and aid in weight management. Additionally, chickpeas are high in protein. I store the chickpeas in a glass jar, they make a great snack for the road.

• One can of chickpeas
• 2 tablespoons of coconut oil
• Himalayan sea salt
• Spice of your choice, I like it hot, so I add cayenne pepper

Preheat the oven to 160’C. Drain the chickpeas and pat dry. Melt the coconut oil, mix with the chickpeas and spices. Put on a baking tray and bake for 40 minutes, shaking the tray after 20 minutes.

This dip is great because it can be made with pantry staples. Butter beans contain a wealth of nutrients, including fibre, protein, folate and iron. Corn is rich in fiber, vitamins, minerals and antioxidants.

• 250g corn, drained, or cooked and pitted
• 1 x 400g can butter beans, drained
• 3 cloves of roasted garlic
• 2 red or green chilies
• 5ml of paprika
• 30g sunflower seeds
• 90ml of almond milk (see my notes on how to make your own nut milk)
• 45ml olive oil
• Salt & Pepper

Roast the garlic in the oven for 30minutes. If using fresh corn, boil for 7 minutes and cut the pips off the corn. Blend all the ingredients to a smooth consistency.

How to make your own nut milk:

Take any nut butter (cashew, almond, etc.) add water and blend, voila’, you have nut milk.

This can be served as a snack or a starter. Prawns are rich in Omega-3 fatty acids, rich in calcium, vitamin B12, zinc and selenium. The health benefits of prawns include skin health, build strong bones, improve immune health, build muscle.

• 400g frozen prawns (cooked, peeled, tails on) or 3 smoked mackerel fillets (flaked)
• 10ml grated lemon rind
• 30ml fresh lemon juice
• 125g cream cheese
• 30ml butter, melted
• 25g sachet fish stock
• 5ml Tabasco sauce (optional, if you don’t like spice)
• Himalayan sea salt & black pepper to taste

Steam the prawns for 5 minutes. Reserve a few for garnish. Put half the prawns, the lemon rind, lemon juice, cottage cheese and fish stock in a blender. Blend until chunky. Add the remaining prawns, melted butter and Tabasco sauce and blend, not too much, you want it to have plenty of prawn texture. Season. Serve in individual ramekins or as part of a feast. Garnish with prawns, lemon slices and micro herbs.

I did a cooking course in Valencia, Spain. This was served before the time with carrots cut into discs. I adapted the recipe a bit, it remains a firm family favourite. Lentils are a great source of protein, they’re rich in iron and folate.

• 1 x can lentils
• 1 garlic glove, minced
• 15ml cumin
• 90ml olive oil
• Juice of one lemon
• Half a teaspoon of paprika
• Himalayan sea salt
• 2 almonds, finely chopped

Rinse and drain the lentils. Place lentils, garlic and cumin in food processor (or Nutri Bullet) until the lentils are broken up. Add the lemon, olive oil, cumin, salt, lemon juice and almonds and blend. Sprinkle a bit of paprika over the humus and serve.

This pâté is really worth making. Aubergines are an excellent source of dietary fibre. They are also a source of vitamin B1 & B6 and potassium, also, high in antioxidants.

• 2 medium aubergines (900g)
• 60ml tahini
• 60ml lemon juice
• 3 garlic cloves, finely minced
• ¼ teaspoon ground cumin
• ¼ teaspoon Himalayan sea salt
• 1 teaspoon olive oil
• Some freshly chopped parsley, about 2 tablespoons

Prick the aubergines with a fork and roast on a preheated oven at 200’C for 40minutes. Once cooked, spoon out the flesh and drain through a colander to get rid of the fluid. Mix the aubergine with the rest of the ingredients and blend (using a Nutri Bullet or a blender).

INGREDIENTS
4 frozen bananas, peeled
¼ cup cocoa powder
2 tablespoons almond butter, can sub peanut butter ¼ cup milk of choice, only use if you are making this in a food processor
Optional: chocolate chunks or chips, to sprinkle on the top
Chocolate Banana Ice Cream in your Blender:
Place the frozen bananas, cocoa powder and almond butter into your high-powered blender.

INSTRUCTIONS
Blend the bananas on high speed using the plunger to push the bananas down as needed. After 2-3 minutes the ice cream will run smoothly.
Either eat right away or freeze for 2 hours so that it is hard enough to scoop into cones. Sprinkle with chocolate chunks, if you’d like.
Optional: chocolate chunks or chips
Chocolate Banana Ice Cream in your Food Processor:
Place the frozen bananas, cocoa powder, almond butter, and your choice of milk into your food processor. Pulse until the bananas are mostly broken down.
frozen bananas, ¼ cup cocoa powder, 2 tablespoons almond butter, ¼ cup milk of choice
Scrape the sides of the food processor then continue processing on high until the ice cream is smooth and creamy.
Either eat right away or freeze for 2 hours so that it is hard enough to scoop into cones. If using, sprinkle with chocolate chunks.
Optional: chocolate chunks or chips
NOTES: When the bananas on my counter start to get too ripe I peel them and put them in a bag in my freezer so frozen bananas are always on hand for ice cream or smoothies (@theendlessmeal)

INGREDIENTS
5 cups fresh pitted cherries, divided 19 ounce can coconut cream, see notes ¼ cup maple syrup, optional
¼ cup chopped dark chocolate

INSTRUCTIONS
Set your oven to 300 degrees. Line a baking tray with parchment paper. Chop 2 cups of the cherries and place them on the tray and put the tray in the oven. Roast the cherries for 20 minutes.
When they come out of the oven, transfer them to a plate and put them in your fridge to cool.
While the cherries are roasting, combine the coconut cream and the remaining 3 cups of cherries in a blender and blend on high until smooth. Add the maple syrup, if you’re using it. 19 ounce can coconut cream, ¼ cup maple syrup
Use an ice cream maker:
Pour the ice cream into your ice cream maker and process according to the manufacturer’s directions. When it is nearly done, slowly add the roasted (and cooled) cherries and the chocolate chunks and let them mix into the ice cream.
Either eat as soft serve or transfer the ice cream to a freezer-proof container and freeze for 1 hour.
No churn method:
Pour the ice cream into a low sided freezer-proof bowl and freeze for 45 minutes. Take the ice cream out of the freezer and mix it around. Add the roasted (and cooled) cherries and dark chocolate and mix them through. Place the ice cream back into your freezer.
Let it freeze for another hour then take it out and scrape it with a spoon to mix the ice cream. If it is not solid, place it back in your freezer for one more hour.
Note: prep time does not include the time to freeze the ice cream.
Use the highest fat coconut milk you can find. I like to use coconut cream, but a can of regular coconut milk will work, too. Try to use coconut cream or milk with no added ingredients for the best results.
For extra creamy cherry ice cream, you can roast all of the cherries and blend a little over half of them into the coconut cream. (@theendlessmeal)

INGREDIENTS
14 ounce can coconut cream, see notes
2 limes, juice and zest
½ cup coconut sugar or honey

INSTRUCTIONS
Whisk all the ingredients in a medium-sized bowl until the sugar has dissolved.
14 ounce can coconut cream, 2 limes, ½ cup coconut sugar or honey
Pour the lime coconut cream into your ice cream maker and process according to the manufacturer’s directions. Transfer the sorbet to a freezer-proof container and freeze until solid, about 2 hours.
NOTES
Use the highest fat coconut milk you can find. I like to use coconut cream, but a can of regular coconut milk will work, too. Try to use coconut cream or milk with no added ingredients for the best results. (@theendlessmeal)

INGREDIENTS
4 ripe frozen bananas, peeled
¼ cup all-natural salted peanut butter
Optional: chocolate chips, to serve

INSTRUCTIONS
Place the bananas and peanut butter in your high-powered blender or food processor. (See notes) Blend on high, scraping down the edges, until the ice cream is very creamy, about 2-3 minutes.
Best served right away. Optional: chocolate chips

NOTES
If you are using a high-powered blender, use the tamper to push the bananas into the blades.
If you’re using a food processor, you may need to add a tablespoon or two of milk. Dairy-free milk works great. To make a single serving, use 1 banana + 1 tablespoon of peanut butter. (@theendlessmeal)

INGREDIENTS
Creamy chocolate ice cream that is good for you at the same time.
4 frozen overripe bananas
1/4 cup almond butter or allergy friendly sub
3 tbsp cocoa powder
2 tbsp chocolate protein powder (I like Wazoogles) 1/8 tsp salt
optional 1/4 tsp instant coffee

INSTRUCTIONS
Blend all ingredients until completely smooth.
(If you’re not using food processor, thaw
the bananas a little before blending so your machine will be able to handle them.) Either serve immediately as soft serve, or freeze up to an hour and then scoop out with an ice cream scoop for the classic ice-cream shape.
(@Chocolatecoveredkatie)

INGREDIENTS
2 cups frozen pineapple
1/4 cup milk of choice
(Try canned coconut milk for piña colada soft serve!) 1/16 tsp salt
pinch pure stevia, or 2 tbsp sugar of choice
scant 1 tbsp lemon juice

INSTRUCTIONS
Blend all ingredients until smooth. Scoop out with an ice cream scoop, or squeeze through a pastry bag, yonanas machine, or a plastic bag with an edge cut off. (If your blender is not super-powerful, you may need to add a little more liquid and then freeze a bit before serving, or churn in an ice cream maker.) For soft-serve that holds its shape longer, freeze the swirled dole whip at least 20 minutes prior to serving. Makes 3 servings the size of the pineapple whip in the photos.
(@Chocolatecoveredkatie)

INGREDIENTS
2 large frozen bananas
1/2 tsp instant coffee, decaf or regular 1/8 tsp pure vanilla extract
pinch of salt
optional 1/4 tsp cinnamon
optional handful chocolate chips optional for richness, 2 tbsp almond or cashew butter, or 1/4 cup coconut cream

INSTRUCTIONS
To make mocha coffee nice cream, feel free to blend in a spoonful of cocoa powder. I also opted to stir in homemade hot fudge (stir together equal parts cacao powder and melted coconut oil, sweeten with maple syrup). Be sure to use bananas whose skin is at least halfway brown before you peel, break into pieces, and freeze them, because unripe bananas will give an earthy taste to the nice cream that you don’t want. To make the ice cream, throw the frozen banana pieces (2 large bananas-worth) into a blender with all other ingredients except the chocolate chips. Blend until super smooth. Taste, and add a little sweetener of choice if it’s needed (depending on your tastebuds and the ripeness of your bananas). Either serve immediately, or transfer to a container and freeze an additional 30 minutes, then scoop out with an ice cream scoop for authentic presentation. (@Chocolatecoveredkatie)

INGREDIENTS
4 frozen overripe bananas
1/4 cup peanut butter, or allergy-friendly sub
1/3 cup cocoa powder
optional 1 tbsp chocolate protein powder (like Wazoogles)
1/4 tsp pure vanilla extract
1/8 tsp salt

INSTRUCTIONS
Make sure the bananas are at least partially brown before chopping and freezing them. Combine all ingredients in a blender, food processor. Process until completely smooth, adding a little milk of choice if your blender isn’t strong enough to handle the frozen banana. (If you’re not using a high-speed blender and don’t want to add any liquid, simply thaw the bananas a bit before blending.) Either serve immediately as soft serve, or freeze for up to an hour before scooping out with an ice cream scoop for the classic ice-cream look. This tastes best the day it is made, but you can technically freeze leftovers for up to a few weeks and thaw before serving. (@Chocolatecoveredkatie)

A creamy and dairy free coconut ice cream recipe you can make at home, no ice cream maker required!

INGREDIENTS
1.5 cup canned coconut milk
1/2 cup additional coconut milk OR milk of choice
1/4 cup sweetener of choice, such as pure maple syrup or pinch stevia
1/8 tsp salt
1.5 tsp pure vanilla extract
optional ingredients for desired flavour

INSTRUCTIONS
Be sure to use full-fat canned coconut milk, not lite or coconutmilk beverage. Sweeteners that work include pure maple syrup, coconut sugar, honey or xylitol. Stir all ingredients (minus optional add-ins) together in a bowl. If you have an Ice cream maker, simply transfer the mixture to your ice cream maker and churn according to manufacturer’s directions for your specific machine. If you don’t have an ice cream maker, you can freeze the mixture in ice cube trays, then blend the frozen ice cubes in a high-speed blender. Either eat the ice cream straight from the machine or freeze a few hours for a firmer texture. While homemade ice cream is best the day it is made, you can technically keep it frozen for up to a few weeks and thaw before eating. (@Chocolatecoveredkatie)

INGREDIENTS
3-4 cups frozen mango chunks
1 14 oz can of full-fat coconut milk 1/4 cup maple syrup
1 tbs chopped fresh basil leaves

INSTRUCTIONS
In a blender or food processor, add frozen mango, coconut milk, and maple syrup. Use a tamper to blend until smooth (adding more mango if necessary to get a thick, creamy consistency).
Add in the chopped basil and give the blender a few more quick pulses until it’s mixed throughout.
Eat the ice cream right away, or pour the mixture into a loaf pan and freeze for 3-4 hours to harden. Let it soften before serving and top with desired toppings.
(@MichelleNash)

FOR THE JAM
2 cups blueberries, frozen or fresh
2 tablespoons lemon juice
1/4 teaspoon sea salt
2 teaspoons honey

FOR THE CASHEW COOKIE CRUMBLE
1.5 cup whole cashews
1/2 cup arrowroot
1/4 teaspoon sea salt
1/3 cup coconut sugar
1/2 cup butter, melted

FOR THE ICE CREAM 
2 x 13.5 ounce cans of full-fat coconut milk
1 teaspoon vanilla extract
2 tablespoons honey
2 tablespoons gelatin dissolved into 1/2 cup boiling water

INSTRUCTIONS
Bring all the ingredients for the jam to a simmer in a small to medium-sized sauce pan. Reduce heat, cover, and let it simmer for 30 minutes or until most of the berries have burst and it resembles a jam-like consistency.
Pull off heat and let it cool completely.
Preheat oven to 350 and line a large baking sheet with parchment paper.
Place the cashews, arrowroot, sea salt, and coconut sugar in a food processor and pulse until the cashews are mostly broken up, but you can still see some chunks. Add the butter and pulse the food processor until it’s pretty evenly combined. Pour the cookie dough out onto the parchment paper and flatten into one large cookie.
Bake at 350° for 12-13 minutes, or until it just starts to turn golden brown. Remove from the oven and let it cool completely.
Once cooled, break the cookie up into large chunks and set aside.
In your blender, blend the coconut milk, vanilla, honey, and dissolved gelatin together until smooth.
Pour the mixture into your ice cream maker frozen bin and follow the manufacturers instructions.
In a large bowl, add the ice cream to the cooled blueberry jam and broken cashew cookies. Give the mixture 4-5 stirs (or folds) and try to resist over-mixing. Spoon this into a loaf pan and freeze for about 1 hour.
From here, you can either serve and enjoy directly or spoon it into small serving bowls. If you’re preparing to enjoy at a later time, freeze the small bowls and then about 45 minutes before you plan to enjoy, place them in the refrigerator so that they may soften a bit. (@fedandfitCassyJoyGarcia)

Insanely creamy and naturally sweetened banana soft serve infused with tahini paste and raw cacao powder! A healthier and delicious way to indulge in a plant-based dessert or snack.
Freezer Friendly 1 week

INGREDIENTS
2 cups ripe sliced frozen bananas
2 Tbsp tahini
3 Tbsp cacao (or unsweetened cocoa) powder
1-2 Tbsp maple syrup (or sub dates or other sweetener (i.e. stevia) to taste)
1-2 ripe pitted dates (optional)
1 tsp vanilla extract (optional)
1 pinch sea salt (optional)

INSTRUCTIONS
Add ripe, sliced, frozen bananas to a food processor or a high-speed blender and mix / blend until a creamy “soft serve” is formed, scraping down sides as needed – about 3-5 minutes.
Add tahini (or other nut/seed butter), cacao powder, and maple syrup and blend to combine. Then taste and adjust flavors as needed, adding more tahini for nuttiness, cacao for intense chocolate flavor, or maple syrup (or pitted dates) for sweetness. At this time, you can also add vanilla extract or a pinch of sea salt for more flavor. Mix as needed to combine.
Serve immediately or transfer to serving bowls and put in the freezer to thicken up. Serve as is or top with additional tahini or magic shell!
Best when fresh. Leftovers will keep in the freezer up to 1 week. Let come back to soft serve consistency at room temperature before enjoying. (@MinimalistBaker)

INGREDIENTS
4 ripe bananas
4 dates or 2 tablespoons maple syrup
1/2 cup almond milk
1/4 cup almond butter
1/4 cup cacao powder
2 tablespoons instant coffee powder
1 pinch flaky sea salt

INSTRUCTIONS
In a blender, pulse all the ingredients until smooth. Transfer to a freezer safe container and freeze for 4 hours or overnight. Remove 10 minutes before scooping to soften the nice cream a bit. Scoop and enjoy! (@halfbakedharvest)