Bo's Kitchen

Plant based recipes made with love

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Blueberry walnut whip with carob sauce

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a jar of blueberry walnut whip with carob sauce lime coconut blueberries parfait acai

You’ll need –

  • 4 frozen bananas (small-medium size)
  • 1 cup frozen blueberries
  • 3/4 cup walnut mylk
  • 1/2 cup walnut meal (I used mine from leftover walnut mylk)
  • 1 tbsp acai powder
  • 1 lime, juiced and zested
  • 2 tbsp shredded coconut

For the sauce –

  • 1 tbsp carob
  • 1 tbsp maple syrup
  1. First, make your sauce. Add carob and maple syrup to a small bowl or jar. Mix well until smooth.
  2. Add all other ingredients and the lime juice (save the zest) to a high speed blender and blend until extra smooth and creamy.
  3. Smear carob sauce around your jar and pour in the blueberry walnut whip. Top with the lime zest, more frozen blueberries and coconut.

 

Mint choc breakfast pot

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Today was the first day I’ve wanted to get outside. The sky was clear and the air was fresh. Reminded me of Wales. I’m missing it so much still! The sunshine makes up for it though, I can definitely smell spring in the air now. I whipped up this mint choc breakfast pot to celebrate the beautiful weather. This breakfast pot is full of energy and it kept me going until dinner!

Recipe

For the smoothie –

  • 4 frozen bananas
  • 1/2 cup almond mylk
  • 1 tsp pumpkin seed butter (or any other seed/nut butter will do)
  • Small handful of broccoli
  • 1 apple
  • 1 tsp wheatgrass or other green superfood powder
  • 4-5 drops peppermint oil

For the choc sauce-

  • 2 tbsp maple syrup
  • 1 tbsp cacao
  1. Blend all smoothie ingredients together until well combined and smooth.
  2. Make choc sauce by mixing maple syrup and cacao in a small bowl. Keep stirring until smooth and runny.
  3. Smear choc sauce round your jar with a spoon and now pour in your smoothie.
  4. Top with dark chocolate, strawberries, granola and mint.

 

 

Berry boost cookies

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I’ve just come back from a super relaxing break in North Wales. Eight of us stayed in a 17th century cottage and spent our days away from phones, wifi and civilisation in general and it feels like I’ve had a recharge. My head feels clearer and my soul soothed. Predicting we’d be going on lots of long hikes, I created these berry boost cookies, made with Organic Burst acai powder. They are vegan, raw, gluten free and packed full of healthy protein and nutrients to keep you fuelled for the day (or evening) ahead. The best thing about raw cookies is that you need little to no equipment (just a bowl and spoon in this case) and you just put them in the freezer to set! Easy, quick and healthy but still deliciously fruity and cookie like, these are real crowd pleasers.

Recipe – makes around 16 drop cookies

  • 1 cup desiccated coconut
  • 1 cup ground sunflower seeds (sub other seed or nut if you don’t have sunflower seeds)
  • 3/4 cup tahini
  • 3/4 maple syrup
  • 1/2 cup melted coconut oil
  • 1 cup mixed dried berries (I used goji berries, orange infused cranberries and sultanas)
  • 1 tbsp Organic Burst Acai
  • 1 tsp vanilla extract
  • Pinch of sea salt
  1. Mix all ingredients together in a bowl.
  2. Form into walnut sized balls and flatten slightly with hands to make a cookie shape. Decorate with goji berries.
  3. Freeze for at least 30 minutes before enjoying. Best eaten straight from the freezer.

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Lemon nice cream with berry superfood sauce

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It’s seriously cold and wet here today. Perfect weather for a summery jar of nice cream right? It made sense at the time. I adore hot sauces in a jar of nice cream and this superfood berry sauce was a joy to swirl into the lemony goodness. I wanted to make it yellow, so I used a touch of turmeric (also incredibly good for you), yippee for natural food colourings! This is creamy, sweet, sharp and citrusy all at the same time.

Recipe

For the sauce –

  • 1 tbsp Your Superfoods Forever Beautiful Superfood mix (or 1 tbsp chia seeds)
  • 1 cup mixed fresh berries (I used raspberries and blueberries)
  • 1/4 cup water

Lemon nice cream

  • 4 frozen bananas
  • 1/8 – 1/4 cup almond mylk
  • 1 tsp vanilla extract
  • 1 tsp maca powder (optional)
  • 1/4 tsp ground turmeric
  • 1 date, pitted
  • 1 lemon, juiced and zested

 

  1. Make your berry superfood sauce. Add all sauce ingredients to a small pan over a gentle heat. Stir through and leave to simmer for ten minutes, stirring occasionally. When the berries and chia become jammy take off the heat to cool.
  2. Add bananas, a little of the almond mylk, vanilla extract, turmeric, date and lemon juice to a blender. Add more almond mylk as needed until smooth and creamy. Save the lemon zest for sprinkles.
  3. Smear berry sauce around and inside your glass. Spoon in lemon nice cream and top with raspberries and lemon sprinkles.

 

 

Beet houmous and golden curry dip

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I have a problem. I don’t have a table big enough for my friends to fit around. Normally I end up making curry or something you can have in a bowl so that people can find a space to sit and eat, even if it isn’t at the table. I haven’t been up to cooking much lately, so when I planned to have friends round for a little birthday celebration yesterday I needed something that required minimal effort. Dips and homemade crackers was the answer! I love food you can nibble at throughout the evening. There’s a lot less washing up too. I’ve been making the beet humous for a while, it’s earthiness blends so well with the smoked paprika. The golden curry dip was a revelation, everything I wanted, thick and daal like, yet spicy-sweet and moreish enough to make you want to slather it over everything. There’s no end to creativity with dips, if you haven’t made your own before, give it a go- you won’t regret it. Dips are one of those things where it’s kind of hard to go wrong. Just add a little of what you fancy, taste, then adjust accordingly.

Beet humous

  • 3 smallish peeled beets, raw
  • 1 can organic chickpeas, drained
  • 1 tbsp tahini
  • 2 garlic cloves
  • 4 tbsp extra virgin olive oil
  • 1 tsp smoked paprika (I usually add a bit more than this but I love smoked paprika)
  • 1 tsp cumin
  • 1/4 tsp cayenne pepper
  • Sea salt and black pepper
  • Juice of one lemon
  1. Blend all ingredients together until well combined.
  2. Add a little water at a time until smooth and creamy.
  3. Taste and adjust as needed. Keeps well for 2-3 days in the fridge.

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Golden curry dip

  • 2 cups red lentils, washed
  • 2 cups water
  • 2 garlic cloves
  • 1 thumb fresh ginger, minced
  • 1 tsp ground turmeric
  • 1/2 tsp smoked paprika
  • 2 tsp apple cider vinegar
  • 2 tbsp olive oil
  • 2 tbsp maple syrup
  • 1/3 cup – 1/2 cup water
  1. Cook lentils in the two cups of water for around 15-20 minutes over a medium heat, until all the water is absorbed. Allow to cool.
  2. Add cooled lentils and all other ingredients to a blender, apart from the half cup of water. Now add the water a little at a time, until desired consistency is reached. I like mine thick, so I just added a little water.
  3. Taste and adjust as needed. Keeps well in the fridge for 3-4 days.

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Berry beet smoothie bowl

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If you’ve been following me on Instagram, you’ll already know about my obsession with beetroot. Although it’s crazy good for you, I think I’m just drawn to the beautiful rich pink it gives anything it touches. Plus it’s much cheaper and far easier to get hold of than pitaya! Don’t fear though, with the right balance of ingredients you can’t even taste the beetroot. I couldn’t taste it at all in this bowl. Of course if you’re new to beets in your smoothie, just add a little at a time to make sure you like it.

Beetroot has been proven to increase athletic performance, lower blood pressure, increase blood flow and slow down the progression of dementia. Beetroot also contains choline. Choline maintains the structure of cellular membranes, assists the transmission of nerve impulses, assists in the absorption of fat and reduces chronic inflammation.

Recipe

  • 4 frozen bananas
  • 2 raw peeled beetroot (mine were small, use less if you want to)
  • 1/2 cup blueberries
  • 1/4 cup ground flaxseed
  • 1 small apple
  • 1 kiwi (don’t worry about peeling)
  • 1 tbsp acai powder (I used Organic Burst)
  • 1 cup almond mylk
  1. Blend all ingredients together with half the almond mylk. Add more almond mylk until thick and pourable, but not too runny. Add a little water if it’s still too thick.
  2. Pour into bowl and top with fruit, buckinis, dairy free chocolate, coconut and rose petals.

Kiwi vanilla power matcha smoothie

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Kiwi, vanilla, bananas and a delicious power matcha blend from Your Superfoods are packed into this energising smoothie. I like my smoothies super thick and very cold so I added some ice to keep these babies creamy cool to the last slurp.

I layered a little vanilla chia pud at the bottom too for an extra burst of energy, which makes this the perfect breakfast smoothie. Have I mentioned how much I love matcha? Well, I do love it…a lot. I never thought it would be possible to find something to compete with my morning Americano but matcha always hits the spot. This blend is a mix of matcha, maca, moringa, wheatgrass and barley grass and actually has a really delicate flavour. A nice surprise for a green powder.

Sorry for the delay with getting my blog on the go. It’s been an unpredictable rollercoaster of a year so far and I’ve needed time to process the changes in my world. One thing I can be sure of is making food makes me feel happy so I’m going to keep creating and eating!

Recipe (makes two big smoothies) –

  • 4 frozen bananas
  • Handful of frozen ice cubes
  • Seeds from one vanilla powder
  • 2 tbsp hemp seeds
  • 2 tsp peanut butter
  • 3 kiwis (cut off a few thin slices if you want to stick some to your jar)
  • 2-3 pears
  • 2 cups almond mylk
  • 1 cup broccoli florets
  • 2 tsp matcha
  1. Blend all ingredients apart from the broccoli and power matcha until smooth and creamy. Set aside half the mix into your glasses (or a jug if you want to make pretty layers) and blend the remaining mix with the broccoli and matcha.
  2. Add a layer of chia pudding to the bottom of your jar and stick some kiwi slices to the inside of your jar. Layer the smoothies with dollops of each smoothie for a swirly effect or layer with the light colour underneath and green on top for the ombre effect.
  3. Sprinkle with hemp seeds and enjoy!

 

 

 

Caramel buckwheat banana smoothie

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A basic buckwheat smoothie recipe that I use pretty much every day. If you don’t have buckwheat, feel free to sub with oats, but buckwheat is pretty special. It’s a great source of plant based protein as it contains twelve amino acids that support energy and growth. Buckwheat has more protein that any rice, millet or corn;  100g of it contains almost 14g of protein. I can definitely say I feel fuller for longer when I add buckwheat to my smoothies.

Ingredients

  • 1/2 cup of soaked buckwheat (soak overnight in water with a little ACV)
  • 2 frozen bananas
  • 1/2 cup of almond or other non dairy mylk
  • 1 tsp vanilla
  • 2 dates
  • 1 tbsp maca (I use Organic Burst)
  • 1 tbsp nut butter
  • 1 tbsp cacao (optional)
  • Fruit, coconut and mint for toppings

Recipe

  1. Rinse your soaked buckwheat well to remove the sticky residue. Add to blender with all the other ingredients apart from the cacao.
  2. If you want to make the caramel smoothie to swirl on top, empty half of your basic buckwheat smoothie into a bowl or jar. Now add the cacao the remaining smoothie and blend well.
  3. Put dollops of the cacao smoothie on top of your basic smoothie and blend in swirly patterns with a chopstick or knife.
  4. Top with fruit, coconut and mint.

 

Easy Pho

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This has to be one of my favourite meals. Light and nourishing yet still tasty and comforting enough to feel like a real treat. The recipe is really flexible too, so feel free to chop and change ingredients as you go if you want to. The only essentials really are the noodles, some stock and the chili, coriander and lime. I don’t think I’ve ever made the same bowl of pho once and that’s part of its beauty. If you’d like to recreate this exact bowl, read on for the recipe.

Prep time – 5 mins

Cooking time – 20 mins

You’ll need –

  • 1 tsp coconut oil
  • 1 onion, diced
  • 1 cup of shredded cabbage
  • Half a fennel bulb, finely chopped
  • 1 cup of kale (stems chopped up finely and leaves shredded)
  • 6-8 white mushrooms, sliced
  • Thumb size piece of ginger, chopped into matchsticks
  • 3 garlic cloves, sliced thinly
  • 1 cinnamon stick
  • 2 star anise
  • 1 pack of noodles (I used brown rice noodles)
  • 1/4  cup of enoki mushrooms
  • 1 sachet or tbsp of miso paste
  • 1 tbsp rice wine vinegar
  • 1 tbsp maple syrup
  • 1 bunch of coriander
  • 1 lime
  • 1 chili pepper, sliced thinly (remove the seeds if you don’t want it too hot)
  1. Heat your coconut oil in a medium sized saucepan. Lightly fry your onion, cabbage, fennel, kale stems (save the kale leaves for adding at the end) and mushrooms. Fry for 5-7 minutes until soft. Set aside in a bowl.
  2. To the empty pan, add your ginger, garlic, cinnamon, star anise, miso, rice wine vinegar and maple syrup. Add about four cups of water and bring to a gentle simmer for 15-20 minutes.
  3. While all those delicious flavours are developing in your stock, make your noodles.
  4. After 15-20 minutes, strain your stock using a sieve. Add the stock back to the pan with the fried veggies and noodles. Add in kale leaves and cook briefly until wilted.
  5. Garnish with fresh chili, lots of a coriander and a big ol’ squeeze of lime.

 

 

 

 

Acai Almond Breakfast Bomb

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A breakfast bomb is a thing, trust me. Just freeze some bananas and soak some buckwheat the night before, rinse the buckwheat in the morning, throw it in the blender with your frozen bananas and you’re good to go.

Once you got the basics of this parfait down, you’ll be making it all the time. I love the fact that it’s always slightly different, depending on what I have in my kitchen.

Ingredients

  • 1/2 cup of soaked buckwheat (soak in a jar of water overnight with a little apple cider vinegar)
  • 3 frozen bananas
  • 1/4 cup almond mylk
  • 1 tsp vanilla extract
  • 2 tsp acai powder (I use Organic Burst)
  • Handful of blueberries
  • 1 tbsp of almond butter
  • Fruit, buckinis and coconut for decoration

Recipe

  1. Rinse buckwheat well and add to blender with frozen banana, almond mylk and vanilla. Blend well. Now empty half the mix into a bowl.
  2. To the remaining  mix, add your blueberries and 2 tsp organic burst acai. Blend again.
  3. To assemble, smear almond butter round the outside of your jar or glass. Mix it with a little hot water if it’s too thick. Now layer in your two different coloured buckwheat smoothies and garnish with fruit, coconut, buckinis and an edible flower if you have one! Ta da!