Cocobella Community Top 5 for January

Coconut Cherry Smoothie Bowl by @glowforit_ash

Makes 1 bowl

Ingredients:

• Frozen Banana
• Frozen ruby red mix and extra frozen cherries
• Frozen pumpkin and cauli mash (for extra veg)
• @macr0mike cookie dough protein
• Cocobella Vanilla Yoghurt
• Vanilla essence

Method:

1. Blend until smooth and creamy.
2. Top with all your favourites.
3. Enjoy

Raspberry yogurt muffins by @theblooming_foodie

Makes 12

Ingredients:

• 2 cups flour
• 3/4 cup almond meal
• 3/4 cup sugar
• 3 tsp baking powder
• 1 1/3 cups Cocobella Vanilla Coconut Yogurt
• 2 tsp vanilla extract
• 1 egg
• 1/2 cup coconut oil
• 3 cups frozen raspberries
• yogurt drizzle; mix ingredients together
• 1/3 cup yogurt
• 2 tbsp maple syrup or honey

Method:

1. Add dry ingredients in a large bowl, mix.
2. Make a well in the centre of the bowl and add in the wet ingredients.
3. Stir till just combined and mix through the raspberries.
4. Line a muffin tin with 12 paper cases and bake at 180C for 30 minutes. Top with the yogurt drizzle.

Summery Papaya Bircher Muesli by @run2food

Makes 1

Ingredients:

Bircher base:

• 1 cup oats
• 1 cup apple juice
• 2 tablespoons coconut yoghurt
• Handful of chopped Ruby Rise papaya – Available at Coles Supermarkets

Toppings:

• Ruby Rise papaya
• Strawberries
• Passion fruit
• Granola
• Cocobella Coconut yoghurt

Method:

1. The night before: add all the ingredients for the Bircher muesli into a container. Mix well. Cover and place it in the fridge.
2. The next morning: the Bircher should have thickened up. Transfer it to a bowl and decorate with fresh Ruby Rise papaya, other summery fruits, granola and yoghurt. Serve!
3. (*If you are planning on eating this on the go, then go ahead and add in all the toppings the night before as well for a ready-made breakfast)
4. Enjoy!

Spiced Roast Cauliflower w/ Tahini Sauce, Pomegranate & Parsley by @sporkdiaries and photography by @lilamariesmoments

makes

Ingredients:

• 1/2 cauliflower, cut into florets
• 1 tbsp cumin
• 1 tbsp paprika
• 1 tsp garlic powder
• 1/2 tbsp salt, plus extra for sprinkling
• 1 tbsp olive oil
• 3/4 cup Cocobella Coconut Yogurt
• 1/4 cup of tahini
• 2 garlic cloves, minced
• Juice & zest of half a lemon
• Seeds of 1/2 pomegranate
• Fresh parsley

Method:

1. Preheat the oven to 180 degrees.
2. Toss the cauliflower florets, spices and 1 tbsp olive oil in a bowl until evenly coated.
3. Spread the florets on a lined baking tray and bake for 20-30 mins until golden.
4. Add the coconut yogurt, tahini, lemon zest and lemon juice to a bowl and mix until smooth.
5. Spread it over a plate, top with the baked cauliflower and sprinkle over the pomegranate seeds, parsley, and a sprinkle of salt.

Spiced Pumpkin Waffles by @cleaneats_breakfasttreats

Makes 2 waffles

Ingredients

• 85g Cooked Pumpkin, mashed
• 1/4 Cup Buckwheat Flour
• 1/4 Cup Egg Whites, or alternative
• 1/4 Cup Almond Milk
• 1 tsp Brown sugar
• 1/2 tsp Cinnamon
• 1/4 tsp Mixed Spice

Filling option 1

• Cocobella vanilla yoghurt
• Chia jam
• Drizzle SF Maple Syrup

Filling option 2

• Cocobella vanilla yoghurt
• Fresh berries
• Cinnamon
• SF Maple syrup

Method:

1. Place all ingredients in a bowl and mix until smooth and well combined.
2. Place in your preheated waffle maker.
3. Option 1 – Sandwich together with Pure Cocobella vanilla yoghurt, chia jam and a drizzle SF Maple Syrup.
4. Option 2 – Top with Pure Cocobella vanilla yoghurt, fresh berries, cinnamon, and SF Maple syrup.
5. Enjoy!