Our Cocobella community went to lengths to showcase their creativity last month. From sweet to savoury, breakfast through to dinner, our Top 5 Recipes from March will definitely send you running to the kitchen to try them out!
@hummusandwatermelon – Easter Chocolate Acai Bowl
It may not be Easter anymore, but we still love the idea of incorporating chocolate into breakfast. Our Coconut Yoghurt is featured as another delicious topper.
Serves: one
Time: 10 minutes, plus 8 hours to soak oats.
Ingredients:
3 tbsp steel cut oats
1 tsp of acai powder
3 tsp of maple syrup
1/2 cup of soy milk (or plant based milk of choice)
4 tbsp of cocoa powder
1/2 cup of cocobella plain coconut yoghurt
Toppings:
Hazelnuts
Coconut flakes
Dark chocolate
Any other toppings of your choosing!
Method:
To prepare oats, combine soymilk, 1 tbsp maple syrup and acai powder in a bowl. Let sit overnight covered in the fridge. Once ready, mix Cocobella Coconut Yoghurt, cocoa powder and 2 tbsp of maple syrup. Add yoghurt topping on top of acai overnight oats, along with your toppings.
@thrivingonplants – Green Buddha Bowl with Cocobella Peanut Sauce
The versatility of a bowl is something that’s changing up lunches everywhere. Take yours from boring to fun with this tasty Buddha Bowl from Cherie.
Ingredients:
Buddha Bowl
Your favourite veggies, or whatever you have sitting in the fridge. Cherie used –
Stir-fried greens
Boiled edamame
Lentils
Avocado
Cucumber
Lettuce
Hemp seeds
Sesame seeds
Baked sweet potatoes
Peanut sauce
1 tbsp Cocobella coconut yogurt – Natural
1.5 tbsp natural peanut butter
2 tbsp soy sauce
1 tbsp maple syrup
2 tsp sesame oil
2 tsp lemon juice
1 garlic clove, minced
1 tsp minced fresh ginger
2-3 tbsp water
Method:
Fill your bowl with all your favourite veggies, pulses and salady things! For peanut sauce, combine all ingredients and gently heat in a pan until thickened, drizzle over your Buddha bowl and enjoy!
If you’re stir-frying veggies, you can instead add the sauce ingredients at the same time, so your veggies absorb the flavour.
@momentsofdi – Gluten-Free Blueberry & Banana Loaf
Perfect for an afternoon pick-me-up or brekky on the go! For those who are watching their gluten intake, this is easily whipped up, and can be frozen to enjoy later.
Ingredients:
1 cup of buckwheat flour
1 tbsp tapioca flour
1 tspn baking powder
1 tbsp flaxmeal
¼ cup maple syrup/ coconut sugar/ organic raw honey
1 large ripe banana, mashed
1 cup organic (fresh or frozen) blueberries
1 tbsp chia seeds
250mls of Cocobella Coconut Water – our Straight Up variety
2 tbsp melted coconut oil
1 tspn cinnamon
Organic shredded coconut (to top)
Method:
Firstly, mix blueberries, coconut water and chia seeds together until it becomes gel-like. Add this to the rest of the ingredients, except the shredded coconut. Pour batter into a lined loaf pan and top with shredded coconut. Bake at 180C for 35-40 mins until golden brown and springy to touch. Serve hot, cold, or for extra deliciousness, topped with crunchy peanut butter!
@kate.may.88 – Cocobella Cos Lettuce Cups
Ingredients:
Cos lettuce, washed and separated into ‘cups’
1 zucchini
1 carrot
1 small can salmon
2 button mushrooms, sliced
1/4 red capsicum, diced
1/4 cup natural pure Cocobella Coconut Yoghurt
1/4 avocado
TMT (Tahini, Miso, Turmeric) dressing
1 Tbsp tahini
1 tsp miso paste
1/2 tsp turmeric
1 tbsp Apple Cider Vinegar
Method:
Make zucchini and carrot into noodles by using a spiraliser, or peeler. Combine with other salad ingredients in a bowl.
For dressing, combine ingredients in a jar with a little hot water, boiled from your kettle. Shake to mix and add extra hot water for your desired consistency. Pour over salad and mix through. Arrange lettuce cups on your plate and fill with dressed salad. Top with Cocobella Coconut Yoghurt and avocado slices.
@capriciouscloe – Sweet Potato Pancakes with Cocobella & Strawberry sauce
An innovative spin on an old breakfast favourite; gluten-free for those who are watching, and deliciously sweet without the sugar.
Ingredients:
Pancake
1/3 cup finely grated sweet potato
2 eggs
1/2 tsp cinnamon (optional)
1/2 tsp baking powder (optional)
1 pinch of salt
Coconut oil, for the pan
Topping
1 handful of almonds
1/3 cup chopped strawberries
2 tbsp Cocobella Coconut Yoghurt – Natural
Method:
Roughly chop almonds, and toast in a dry pan over medium heat until golden brown. Set aside to cool. Whisk together the sweet potato, eggs, cinnamon, baking powder, and salt, until the eggs are properly mixed and the batter is uniform. Grease the frying pan with coconut oil, and set it over medium heat. Pour the batter into the pan, 1/3 cup at a time. Cover the pan with a lid, and wait until the bubbles on the pancakes begin to solidify. While you’re waiting, blend the strawberries in a blender, NutriBullet, or with an immersion blender, until you’ve got a frothy puree. Flip the pancakes over, and cook for 1 minute more.
Serve topped with Cocobella Coconut Yoghurt, strawberry puree, and toasted almonds.
Are you getting busy in the kitchen with Cocobella? Don’t forget to tag @purecocobella and #cocobellarecipes. We love seeing what you’re up to! For more Cocobella recipe inspiration, check out last month’s Top 5 Recipes here.
