Top 5 Recipes from June 2017

It can be hard to stay inspired in the kitchen when the days are short and temperature is low. Lucky our wonderfully talented Instagram community came to the rescue in June, and brought us delicious recipes to help us get out of bed in the morning and keep our tummies warm and nourished.

Getting creative with Cocobella in the kitchen? Don’t forget to tag @purecocobella, we love seeing what you’re up to!

  

@naturally_ninaPumpkin Chickpea and Quinoa Curry

If you’re looking for a winter warmer that’s not only delicious but nutritious, you’ve found it!

@naturally_nina_ Cocobella Quinoa Chickpea Vegan Curry

Ingredients:

1 red onion, sliced

3 cloves garlic, chopped

1 tbsp fresh ginger, grated

1 red chilli, thinly sliced

1/2 tsp cinnamon

1 tbsp curry powder

1 tbsp ground cumin

1.5 cups dry quinoa or millet, rinsed well

500g pumpkin, peeled and diced into large cubes

1 small zucchini, chopped

1 can chickpeas, drained and rinsed

1 can tinned tomato

2 cups Cocobella Straight Up coconut water

2 handfuls of kale or spinach

fresh coriander

lime, avocado and Cocobella Coconut Yoghurt in Natural, to serve

 

Method:

Sauté the onion in a pan until just soft, then add the garlic, chilli, ginger and spices and sauté until fragrant. Add in the quinoa, pumpkin, tomatoes, zucchini and veggie stock or water and simmer for about 30 minutes until the quinoa is cooked. Stir in the chickpeas and kale and simmer for another 5-10 minutes, then stir through the fresh coriander.

Serve topped with avocado, a spoonful of coconut yoghurt, more coriander and a squeeze of lime juice. Also feel free to add more chilli if you feel like spicing things up.

You can store leftovers in a sealed container in the fridge for up to a week. It also freezes well, so is perfect to have on hand for quick and easy meals through the week. Enjoy!

 

 

@tanyaleebrown – Choc Chip Peanut Butter Muffins

A simple, healthy treat for all you PB lovers out there!

@tanyaleebrown Cocobella Peanut Butter Muffins

 

 

Ingredients:

2 large bananas (approx 300g)
2 eggs
1/4 cup egg whites
160g Cocobella Coconut Yoghurt – Natural

2 tsp vanilla extract
2 cups old fashioned oats
2 tbsp gluten free oat flour

1/4 cup natural stevia sweetener

2 tsp baking powder
1/2 cup peanut flour
1 cup of dairy free chocolate, chopped

1/2 cup chopped peanuts

 

Method:

Preheat your oven to 180C and grease a 12 muffin tray. Combine bananas, eggs, egg whites and coconut yoghurt in a bowl until smooth. Stir in the remaining ingredients until well combined.

Pour the batter into your muffin tray and bake for 20-25 minutes. If you like things crunchy, top the muffins with extra peanuts before baking. Enjoy!

 

@mindful_moose Vegan Galaxy Smoothies

These healthy smoothies are out of this world!

@mindful_moose Cocobella Vegan Galaxy Smoothie

Banana Smoothie Ingredients

1 cup Cocobella Straight Up coconut water

1.5 frozen bananas, in chunks

1 tsp maca powder

1 tsp vanilla

 

Blueberry Smoothie Ingredients

1 cup Cocobella Straight Up coconut water

1 frozen banana, in chunks

3/4 cup frozen blueberries

1 tsp vanilla

 

Blend the banana smoothie ingredients until completely smooth. Transfer into a jar and set aside. Next, make the blueberry smoothie by blending all of the ingredients until smooth. Take your serving glasses and pour in a bit of each smoothie, alternating to achieve a layers of each. Finally, to achieve the amazing galaxy effect, poke a straw gently through the smoothie layers a few times. Enjoy immediately while cold and delicious!

 

@jinxdahlia Butterbeer Style Oats

The perfect incentive to get out of bed on a cold winter morning, inspired by the 20 year anniversary of the Harry Potter books.

@jinxdahlia Harry Potter themed Cocobella Butterbeer Style Oats

Ingredients

1 tbsp melted coconut oil

1 heaped tbsp almond butter

1 t tbsp of maple syrup

1-2 tsp of vanilla

3/4 cup of instant oats

1 cup of Cocobella Straight Up coconut water.

 

Topping

Cacao nibs

Dark chocolate drops

 

Method

In a microwave safe bowl, combine the coconut oil, almond butter, maple syrup and vanilla extract and blend well. Stir in the instant oats coconut water and place in the microwave, cooking on high for 90 seconds. Carefully remove from the microwave and decorate with the cacao nibs and chocolate drops. Serve while hot for a delicious winter warmer. 

 

@sugarfreesisters Grain Free Cacao Granola

A super easy, quick and tasty treat for any time of day.

@sugarfreesisters Grain Free Cocobella Cacao Granola

Ingredients

1 cup mixed seeds
1 tbsp cacao powder

1 heaped tbsp coconut oil
1/2 honey or rice malt syrup

3 tbsp lupin flakes

1 Pinch of salt

2 tbsp coconut flakes

2 handfuls of nuts of your choice

 

Toppings

Cocobella Coconut Yoghurt – Natural

Fresh Fruit

 

Method
Heat the coconut oil in a small pan until melted. Add all your ingredients and cook for 3-5 minutes, gently stirring until everything well combined and lightly toasted.

Transfer your granola to a bowl and serve with your Cocobella Coconut Yoghurt and fresh fruit. That’s it – yum!

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