Winter is here! On instagram our Cocobella community are huddling around fires and adding more jumpers to their wardrobes. The cooler weather has inspired warmer meals and an outpouring of vibrant recipes!
See below for our Top 5 picks from June. If you’re inspired to make your own recipe be sure to tag us @purecocobella and use #cocobellarecipe.
@cafeh_girls – Peanut Butter and Blueberry Smoothie Bowl
Time: 6 mins
1.5 frozen bananas
2 cups of frozen cucumber
lots of spinach
1 tbs of peanut butter
1 cup of frozen blueberries
1 scoop of peanut butter protein (or any protein)
1 tbs of mesquite (optional)
2 tsp chaga mushroom (optional)
2 tsp of ashwaganda (optional)
1/2 cup of Cocobella coconut water
@jordanhartleyhealth – Banana Protein Oats
Just the thing you need to coax you out of bed on a frosty morning! This protein loaded day starter will warm you up and keep you satisfied.
Time: 20 mins
30g of oats
1 scoop of banana protein (Jordan used Happy Way).
1/4 cup of almond milk
1/4 tsp of cinnamon
1 tbs of sugar free Maple syrup
1/2 cup of mixed berries
3 cups of gluten-free rolled oats
1 cup of chopped almonds
1/4 cup of shredded coconut
2 tbs of chia seeds
3 tbs of coconut syrup (Jordan used Niulife).
1 tsp of sea salt
1/3 cup of cocoa powder
1/4 cup of coconut oil
1/2 cup of maple syrup
- For oats combine everything in a bowl and stir well. Cover and place in the fridge for up to 2 hours.
- Preheat oven to 175 degrees.
- In a food processor (or bowl) add oats, almonds, coconut, chia seeds, coconut syrup, salt and cocoa powder and mix.
- In a saucepan over medium-low heat warm the coconut oil and maple syrup until melted and combined. Pour over the dry ingredients and mix well.
- Spread the mixture evenly onto a baking sheet and bake for 17-24 minutes (or until fragrant and a deep golden brown), stirring a bit near the halfway point to ensure even baking. Then let it cool completely.
- To serve place oats in a bowl and sprinkle granola on top with your berries.
@mettlegrace – Blueberry and Lemon Cake
This Blueberry and Lemon cake pairs well with a pot tea and a cosy companion.
Time: 60 mins
2 cups of spelt flour (sieved)
3⁄4 cup of coconut sugar
1 tsp of baking powder
1 tsp of cinnamon
140g of blueberries
1 tsp lemon juice
1 tsp lemon zest
3 x egg replacement
2⁄3 cup of canola oil or coconut oil
- Preheat oven to 180 ̊c.
- Combine spelt flour, coconut sugar, baking powder and blueberries in a large mixing
- bowl. (Adding blueberries to the dry ingredients will help prevent the blueberries from
- falling to the bottom of the cake while baking).
- In a separate bowl, combine coconut yoghurt, lemon juice, lemon zest, egg replacement and canola oil.
- Whisk to combine.
- Now add the wet ingredients to the dry ingredients and stir until combined, smooth with
- no lumps (except blueberries lumps!)
- Pour cake batter into a cake tin lined with baking paper.
- Bake in the oven for 30 -35 minutes or until a skewer is inserted and removed clean.
- Allow to cool in tin for 10 minutes before turning out onto a wire rack.
@healthyeating_jo – Turmeric Toffee Apple Oats
Who said healthy eating doesn’t include toffee? Jo has pistachio, spice and all things nice in this tasty dish that makes a very special breakfast or after dinner treat.
Time: 25 mins
1/2 cup of oats
1 tsp of chia seeds
1 cup of coconut water (more as needed)
1 tsp of Turmeric Golden Blend (turmeric, cinnamon, ginger, black pepper)
1 tsp of maca powder
1/2 tsp of cinnamon
1 tbsp of maple syrup (rice malt, coconut sugar, stevia blend etc)
1.Cook in a saucepan on medium low heat, stirring occasionally for 5-8mins until thickened, adding extra coconut water to desired consistency.
(makes enough for 4 serves)
2 apples peeled and diced or sliced
1/2 tsp of cinnamon
1/4 tsp of ground ginger
1/8 tsp of nutmeg
1/8 tsp of allspice
1 tbsp of maple syrup
1/4 cup of Cocobella Coconut Water
1 tsp of coconut oil or vegan butter (optional for buttery toffee flavour)
1.Add all ingredients to a frypan and cook until apples are softened.
2.dd a splash more coconut water as required.
1.Top cooked oats with apple mix, a spoon of coconut yoghurt and some fresh fruit, nuts and seeds.
@nourishingwithplants – Fajita Stuffed Baked Sweet Potato
The heartiness of sweet potato, the freshness of salsa and the creaminess of Cocobella coconut yogurt make this fajita a crowd pleaser!
Time: 20 mins
1 medium sized sweet potato
1tsp of extra virgin olive oil
50g of canned 3 bean mix, rinsed and drained
50g of green capsicum diced
25g of red onions, diced
1-2 tsp fajita spice mix
½ a lime, juiced
Pickled jalapeños to taste
⅓ cup of Cocobella Natural Coconut Yoghurt
- Preheat oven to 180 degrees fan.
- Pierce the sweet potato with a fork all over and wrap in tin foil.
- Bake for 1 hour or until easily pierced through with a knife.
- Meanwhile, heat the oil in a pan, add the onion and capsicum, cook until softened and add the beans.
- Add the spices and stir to coat.
- Add the lime juice and stir again. Turn off heat.
- Halve the cooked sweet potato and fill with the fajita mixture, jalapeños, and top with coriander and a big dollop of Cocobella coconut yoghurt.