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Ilovegreener

Name: Ilovegreener
Address: Canary Wharf, London, E149BE, GB
Telephone: +447943437503

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Ilovegreener

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09/04/2021

Rest in peace, Your Royal Highness Prince Philip

06/04/2021

**Chocolate Vegan Eggies By **

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- 1 cup almond flour
- 1/2 cup almond butter
- 2 tbsp maple syrup
- splash of vanilla
- 1/2 cup dark choco chips
- 1 tbsp coconut oil

Mix together almond butter, almond flour, maple syrup, vanilla. Form into egg shapes and place on lined baking sheet. Place in freezer for 10min. Mix choco chips and coconut oil in the meantime/melt in microwave. Coat egg base in layer of chocolate. Leave in freezer for 10 more min to set. Then drizzle chocolate over again, leave in freezer to set. Afterward can store in fridge or freezer (or eat them all, that’s an option too ofc).

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06/04/2021

*Vegan Sticky Chinese Eggplant By *

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🌿 Ingredients:
1 eggplant = 345 g
1/4 cup soy sauce
1 tbsp sesame oil
1 tbsp rice vinegar
1 tsp coconut / brown sugar
1 tsp corn starch
1 clove garlic (fresh, crushed) / 1 tsp garlic granules
1 thumb piece ginger (same)

🌿 Make the sauce by mixing the ingredients together. Cut the eggplant into bite-size pieces and let it marinate in the sauce for 15 min. In a large pan, heat a little oil and cook the eggplant (make sure to pour all the marinade with it) for about 10 min on medium heat, stirring frequently. Serve with basmati rice, sesame seeds and scallions. Enjoy 😋

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06/04/2021

*messy overnight oats By *

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• jumbo oats (from my local BYO store ☺️)
• strawberry protein powder
• almond milk
• toffee flavdrops
• a couple of dark choc buttons also from a farm shop (I ate the rest and for some reason left 2 in the packet?? Who does that?🙃😅)
• frozen bluebs in the mixture
• fresh bluebs on top
• a drizzle of smooth peanut butter goodness cause SHE IS GOOD 😍 🥜

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05/04/2021

*Fava Dip By *

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Ingredients:
1/4 cup extra virgin olive oil
1 small red onion, diced
1 small brown onion, diced OR 2 spring onions
3 garlic cloves, diced
1/2 tsp dried thyme
2 dried bay leaves
1 1/3 cups yellow split peas
5 cups water, boiling from kettle
1 tsp cooking salt
1/2 tsp ground cumin
1/2 tsp ground turmeric (optional)
1 large carrot, grated
Juice of 1/2 lemon or more to taste
Extra salt to taste only if required
More extra virgin olive oil, to taste

Method:
1. Heat up olive oil in large non stick pot. Fry onions over medium heat for a few minutes then add garlic, thyme & basil. Fry for a further few minutes.
2. Now add the split peas, salt, cumin, turmeric and stir. Allow to fry for a minute then add boiling water. Place lid on pot & simmer over medium heat for half hour. Add grated carrot & simmer a further 10 minutes.
3. Remove pot from heat and allow to sit to half hour.
4. Blend using an immersion blender to desired texture (textured or smooth). Add lemon juice, then salt & oil to taste.
5. The dip thickens as it cools.
6. Keeps well in fridge for up to 4 days.
7. Enjoy, Kali orexi!

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05/04/2021

*Courgette, chickpea and coconut curry By

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(Serves 4)

1 onion, finely sliced
1 tsp ground cumin
Chilli powder
4 cm piece fresh ginger, peeled and finely grated
1-2 garlic cloves, crushed or finely chopped
1 tsp turmeric
1 tsp ground coriander
1 tbsp tomato purée
200ml veg stock
400ml tin coconut milk
1 cinnamon stick
400g tin chickpeas, drained, rinsed and drained again
Handful of kale
400g courgettes, cut in ½ lengthways, then cut into bite-sized pieces
4 tomatoes, quartered and seeds removed
handful fresh coriander leaves, roughly chopped
salt and pepper

1. In a large pan, heat the oil and add the onion. Gently fry for 10 minutes, until soft and translucent. Add the cumin, chilli, ginger, garlic, turmeric and ground coriander. Fry for a couple more minutes.
2. Add the tomato purée and cook for another minute. Add the veg stock, coconut milk and cinnamon stick.
3. Bring to the boil, reduce the heat and simmer for 15 minutes. Add the chickpeas, courgettes, tomatoes and continue to cook for 12-15 minutes, until the courgettes are tender.
4. Remove the cinnamon stick and stir in the fresh coriander and kale, season and serve

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05/04/2021

*Nicecream By

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The recipe:
👇
- 1 scoop Forever Ultra vanilla protein/nutrition powder
- 100 ml coconut drink
- 1 frozen very ripe banana
- 200 g frozen mango
- A pinch of curcumin powder🌞 (use codeMEMYSMOOTHIES20 for 20% off )
Mix it all in a high speed blender until smooth, serve in a bowl and top it up with whatever makes your soul happy.🌼🌸🥚

Have a lovely Easter holiday everybody! Love and light!💛🥰

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04/04/2021

*𝐈𝐫𝐨𝐧 𝐁𝐨𝐦𝐛 𝐍𝐞𝐭𝐭𝐥𝐞 𝐒𝐨𝐮𝐩 By

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𝑰𝒏𝒈𝒓𝒆𝒅𝒊𝒆𝒏𝒕𝒔:
▪️1 gallon bag of nettles ( when blanched it will be about 1 1/2 cup)
▪️2 medium zucchini
▪️3 medium gold potatoes
▪️5 cups water ( or veggie stock )
▪️2 tablespoons vegan butter
▪️1/3 teaspoon black pepper
▪️1/3 teaspoon hing ( asafoetida )
▪️2 tablespoons cashew cream or coconut cream for serving ( optional )

In a medium pot place water ( or veggie stock) and potatoes and cook until potatoes are almost soft and tender. Add chopped zucchini and cook for about 10 more minutes. When veggies are cooked add blanched nettles, let them cook for only 1-2 minutes. Do not boil!! Turn off the heat and blend until creamy and smooth.
In a small skillet melt butter. Add black pepper and hing and sauté for 1 minutes so the spices extract their natural flavor. Mix butter and spices mix with the soup and add salt!
Serve with cashew/coconut cream and love!

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04/04/2021

*Chickpea Miso Pasta Soup By
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✅Serves 3
✅What you need:
1 tablespoons olive oil or broth
1 small yellow onion, small dice
2 cloves garlic, minced
2 small carrots, cut into ½-inch coins
½ teaspoon sweet paprika
2 cups vegetable broth, plus more for cooking
1 can chickpeas (15 ounces), drained, and rinsed
½ cup orzo
2 tablespoons white or mellow miso
1 ½ teaspoons fresh lemon juice, or to taste
2 cups chopped curly kale
Salt and freshly ground black pepper to taste
✅Heat the oil or broth in a medium saucepan over medium-high heat. Cook the onion and carrots for about 7 minutes, or until the onions are translucent. Add the garlic, and paprika and cook for one minute more.
✅Add the vegetable broth, 1 cup water, chickpeas, and orzo. Stir to combine. Bring the liquid to a simmer and cook for about 8 minutes, or until the orzo is al dente. Stir frequently to prevent the pasta from sticking to the bottom. Add more broth or water as needed.
✅Transfer the miso to a small bowl. Add 3 tablespoons of water. Mix well until the miso is fully dissolved. Remove the soup from the heat and add the dissolved miso, and fresh lemon juice to taste. Stir in the kale until it is just wilted. Season with salt and freshly ground black pepper.

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04/04/2021

Banana Bread Baked Oatmeal By 💚🌱**

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Recipe:
- 30 g oats
- 30 g protein powder
- pinch of bourbon vanilla
- 1 tbsp chia seeds
- 1 tbsp baking powder
- 100 ml water
- 1 banana or 2 tbsp apple sauce
- 1 tsp cinnamon
- optional: 3 drops of hazelnut flavour drops

Mix everything in a blender and bake in the oven at 200°C for 20 min.

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03/04/2021

*ASPARAGUS GOAT CHEESE PESTO GALETTE By 💚🌱**

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ASPARAGUS GALETTE
10 spears asparagus cut in half
1 log vegan goat cheese
1/2 cup homemade pesto (I have recipe on site🌱)
1/4 cup pine nuts
1 tbsp olive oil
Sea salt and cracked pepper
2 tbsp cashew milk
>Preheat oven to 400. Roll out dough in a rough circle approx 1/4” thick and 12” in diameter on parchment paper. Doesn’t have to be perfect. Thinly slice asparagus in half, drizzle with olive oil, salt and pepper. Gently spread pesto on base of the dough. Slice goat cheese in rounds s place on top of pesto. Arrange the asparagus on top of goat cheese. Sprinkle pine nuts on top. Fold up edges of dough and brush side of the dough with cashew milk. Place in oven and bake for 45-50 minutes or until galette starts to brown.

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Address

Canary Wharf
London
E149BE

Opening Hours

Monday	9am - 5pm
Tuesday	9am - 5pm
Wednesday	9am - 5pm
Thursday	9am - 5pm
Friday	9am - 5pm

Telephone

+447943437503

Website

https://www.ilovegreener.com/

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Ilovegreener

09/04/2021

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05/04/2021

05/04/2021

05/04/2021

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