5 Recipes to Nourish your Mind, Body, and Soul

I believe that one of the most beautiful, feminine, and nurturing things you can do for your body, is to connect to mother nature and her magic. That's why I love creating, eating, and sharing delicious plant-based recipes. How beautiful that we can harvest a few different ingredients from the earth, and create something that satisfies not only the nutritional needs of our cells, but that can also bring harmony to our mind, body and soul.

Discover my five nourishing recipes below, that I’ve created with love for the St Soleil Community to ignite your feminine energy and reconnect with the magic of plant-based goodness.

Recipes:
1. Creamy Coconut Matcha
2. Hormone Balancing Smoothie
3. Warming Spiced Dahl
4. Avocado Pesto Dip
5. Coconut + Macadamia Banana Bread

1. Creamy Coconut Matcha

What You’ll Need

• ½ - 1 tsp organic, ceremonial grade matcha
• 1 cup coconut milk
• Or ½ cup Water + 1/2 cup coconut milk
• 1 tsp maple syrup (optional)

Method

• Warm milk in a saucepan over a low heat until hot but not boiling.
• Add milk to a blender with all other ingredients and blend until frothy and smooth.
• Pour into your favourite mug and enjoy

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2. Hormone Balancing Smoothie

What You’ll Need

• ½ frozen banana
• 1 tbsp nut butter
• 2 tbsp ground flaxseed
• 1 tsp maca powder
• ½ tsp ground cinnamon
• 1 tbsp vegan protein powder
• ½ tsp vanilla extract
• 1 ½ cups non dairy milk (coconut or almond)

Method

• Blend all ingredients in a high speed blender.
• Pour into your favourite tall glass and enjoy

3. Warming Spiced Dahl

What You’ll Need

• 2 tbsp coconut oil
• 2 small yellow onions finely chopped
• 4 cloves garlic crushed
• 1 Tbsp fresh ginger minced
• 1 Tbsp organic tomato paste
• 1 tsp turmeric
• 1/2 tsp coriander
• 1 tsp cumin seeds
• 1 cup dry red lentils (soaked overnight)
• 1 400ml can coconut cream
• 3 cups vegetable stock
• 2 cups baby spinach chopped
• Fresh coriander to serve
• 1 Lime

Method

• Heat 1 tablespoon of coconut oil in a large frying pan, add onion, ginger and garlic
• Simmer 2-3 minutes
• Add tomato paste and simmer for a further 2-3 minutes
• Add coconut cream, turmeric, coriander, vegetable stock and red lentils
• Cover and leave to simmer for 20 minutes
• In a separate pan, add 1 Tbsp coconut oil and cumin seeds
• Fry until fragrant then remove from the heat
• Once the lentils are cooked (soft), remove from the what and stir through the cumin seeds and baby spinach
• Season and serve with fresh coriander, the juice of 1 lime, and cooked rice

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4. Avocado Pesto Dip

What You’ll Need 

• 1/2 Cup Fresh Green Basil
• 1 Large Avocado
• 1/3 Cup Pine Nuts
• 2 Garlic Cloves
• 1 ½ Tbsp. Lemon Juice
• ½ Tsp. Salt
• ¼ Tsp. Pepper
• ½ Cup Avocado Oil

Method

• Add all ingredients but avocado oil to a blend, and blend until smooth
• Slowly drizzle in avocado oil until completely combined
• Serve with your favourite crackers, or celery + carrot sticks

5. Coconut + Macadamia Banana Bread

What you’ll need

• 1 ⅓ cups bananas, mashed
• ¼ cup non dairy milk
• ⅓ cup coconut sugar
• ¼ cup nut butter
• ¼ cup coconut oil melted
• 2 Tbsp flax meal
• 1 cup coconut flour
• 1 cup almond flour
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp sea salt
• ½ tsp cinnamon
• ¾ cup toasted macadamia nuts chopped

Method

• Preheat oven to 180° degrees celsius
• Line a loaf tin with baking paper
• Add all ingredients except macadamias to a food processor and blend until well combined
• Add macadamia and stir
• Pour the batter into loaf tin, and smooth the top of the bread out with a silicone spatula
• Bake for 20-22 minutes, or until a toothpick comes out clean
• Serve with nut butter or coconut yoghurt