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24.01.2022 Felix my grandson made up a new recipe and it’s super yummy. Watch his face at the end when he tasted it. Gold . Here is his recipe... Recipe 2 ripe bananas 250g mixed frozen berries... 1 heaped tablespoon cocao powder juice of 1/2 a small lime See more
19.01.2022 We love pizza night in the I Feel Good house. Years ago, before Chef Adam Guthrie had the heart attack the pizzas were topped with cheese. For a less calorie-dense and healthier version try replacing the cheese with either hummus or cashew sour cream. Dollop it on like mozzarella. We are into quick easy cooking, so use wholemeal Lebanese bread for the pizza base, then top it with a delicious no oil tomato sauce and add your favourite pizza vegetable including baby spinach. T...hen bake in a 220 degrees Celsius oven until the base is super crisp. Then top with fresh basil leaves before serving. Give it a go tonight. we are sure you won’t miss the cheese. Want to feel healthier and lighter this summer? Check out I Feel Good’s FREE healthy eating plant-based course! https://www.ifeelgood.com.au/FB-FreeCourse
18.01.2022 Hemp Fritters by @growthegrin these yummy fritters use hemp seeds which are a good source of vegan omega 3’s to help us have healthy happy heart . Give these fritters a go and tag a friend who you’d like to share them with. Recipe is below.... Ingredients 1 large zucchini (approx 1/2 cup grated) 1/2 cup hemp seeds... 1 tbsp lemon juice 1 tsp lemon zest (1/2 lemon) 1/3 cup chopped fresh herbs (mint + dill) 1 tsp sea salt 2 tbsp nutritional yeast 2 spring onions (approx 2 tbsp chopped) 1/4 cup gf flour 1 tsp wholegrain mustard 1 chia egg (1 tbsp chia seeds mixed with 2 tbsp water) Directions Grate the zucchini and then drain as much liquid from it as possible. I like the use a nut milk bag here to squeeze out the water, but you can also put the grated zucchini in a sieve and squeeze out with your hands. Add into a large mixing bowl, then add in the rest of the ingredient and mix with a spatula to combine. Heat a nonstick pan on medium-high heat with a touch of oil (can use no oil). Scoop out about 1/4 cup amount and shape into patties with your hands. Fry patties on each side until a nice golden brown colour (about 2 minutes each side). Serve with some avocado, cashew cream, and some fresh greens for the ultimate brunch. #ifeelgood #plantbasedfood #veganrecipes #veganfood #wholefoodplantbased #veganfoodshare #hemprecipes #hempseeds #hempfood
18.01.2022 Plant Based Cooking Class Chef Adam Guthrie I Feel Good At Home Eating Plant Based Daily Classes: 11:30am NSW Australia Time (Monday to Friday) Todays Meal: Vegan Pea & No Ham Soup... Recipe 3 carrots, 2 large celery sticks, 1 onion, 2 garlic cloves, 1 potato, (all diced), 2 bay leaves, 500g split peas... smokiness from: 250g smoked tofu, 1 tbsp paprika, 1 heaped tbsp stock. 8 cups water. Cook on low heat for 2 hours. Stir occasionally. Add more water at the end to the consistency you like. Please like and follow our page and share this with your family and friends. Letting them know that I'm live at 11:30am daily (Monday to Friday) so they can join us too. Remember to let me know in the comments below what's in your pantry and fridge so I can make meals with what you have. Good to www.ifeelgood.com.au for more cool plant based resources. Many thanks.
16.01.2022 It was such a pleasure chatting with you both. I hope our conversation gives people hope that it’s possible to feel great again.
15.01.2022 What to do with Cauliflower?... Make this amazing Crusted Cauliflower Wings with Sriracha Aioli. Cauliflower, like all vegetables, is packed full of fibre which is great for good gut health. It also has loads of antioxidants which help protect our cells and keep our immune system healthy. This is an awesome healthy snack. Recipe below Want to feel healthier and lighter this summer? Check out I Feel Good’s FREE healthy eating plant-based course! https://www.ifeelgood.com.au/FB-FreeCourse
13.01.2022 The I Feel Good Coconut Bowls are now back in stock. Grab your bowl here... https://ifeelgood.com.au/shop
11.01.2022 Created a new Hot Cross Bun recipe today. Super good. Really they are super good. Here is the recipe. Give them a go... Adams Hot Cross Buns... (Vegan Whole Food Plant Based No Oil) Makes 9 Buns INGREDIENTS Dry ingredients 3 cups wholemeal spelt flour 2 tbsp coconut sugar 1 tbsp instant dried yeast (this dried yeast does NOT require dissolving in liquid first) 1 tsp cinnamon powder 1 tsp allspice 1 tsp salt Wet Ingredients 1 tbsp chia seeds in cup water, mix together to form a gel 1 cup plant milk (bonsoy) 1 orange, zest only 1 tsp vanilla paste cup sultanas For The Cross cup of wholemeal flour 3 tbsp water Mix together to form a paste. For The Glaze 1 tbsp coconut sugar 1 tbsp boil water Mix together to dissolve the sugar. METHOD Mix all dry ingredients together in a large mixing bowl. Mix all wet ingredients together in a separate bowl. Add the wet ingredients to the dry ingredients and knead the dough in a mixer with a dough hook, on speed 2 for 5 minutes until smooth, elastic and no longer sticky (or knead by hand on a bench for 10 minutes). Place the smooth dough in a large bowl and cover with a tea towel. Place it in a warm, wind free place for 1.5 hours until it doubles in size. Punch down the dough in the bowl. Then place it on a bench and knead for another couple of minutes. Separate the dough into 9 equal pieces and then roll into balls. Place the bun balls close together into a deep baking tray lined with non stick baking paper. Preheat oven to 200. Cover with a tea towel and place in a warm place for 45 minutes - 1 hour until they have doubled in size. Then pipe the cross on top. Place in the oven and cook for 20 minutes. Remove from the oven and brush with the glaze while still hot. Then place on a cooling rack or eat straight away.
11.01.2022 Vegan Pizza, recipe below by chef @adamguthrie Friday is pizza night. This recipe is super easy and Adam uses wholemeal Lebanese bread for the pizza base and tops it with a delicious cashew sour cream or hummus for his cheese. By sure to save this recipe and tag a friend who you would like to share it with. For more of chef Adams recipes follow him @adamguthrie... Vegan Pizza INGREDIENTS 2 wholemeal Lebanese bread wraps 12 cup vegan tomato pasta sauce 2 cups baby spinach leaves 4 mushrooms, sliced 1/2 zucchini, sliced 12 cup red capsicum, sliced 1 cup broccolini florets 16 kalamata olives, pitted 12 cup cashew sour cream (recipe below) or hummus 6 large basil leaves 2 tsp nutritional yeast 4 tsp minced chilli Preheat the oven to 220C. Spread the base of a Lebanese wrap with some of the tomato sauce. Top with baby spinach, mushrooms, zucchini, capsicum and broccoli. Spoon over 3 - 4 dollops of cashew sour cream on each pizza and place into the oven for 15 to 20 minutes. Only remove when the base is crispy. Serve topped with basil leaves, chilli, olives and nutritional yeast. Cashew Sour Cream (Makes 3 cups 800ml) INGREDIENTS 2 cups raw cashews (250g) 2 cups water 34 cup lemon juice (2 lemons) 12 tsp salt METHOD Place all the ingredients in a high speed blender and puree until smooth. It needs to be the same consistency as dairy sour cream (it will thicken overnight in the fridge). #ifeelgood #plantbasedfood #veganrecipes #veganfood #wholefoodplantbased #veganfoodshare #adamguthrie #veganpizza #cashewcheese #hummus
08.01.2022 Plant Based Cooking Class with Chef Adam Guthrie - I Feel Good At Home Eating Plant Based. Daily Classes: 11:30am AEST. Todays Recipe Below: The I Feel Good Burrito Bowl (whole food plant based vegan). Ingredients BURRITO BOWL... INGREDIENTS 4 cups mexican bean mix (staple recipe below) 2 cups cooked brown rice or cooked quinoa 8 cups mixed lettuce leaves 2 tomatoes, diced 2 cups cucumber, diced 4 serves guacamole (staple recipe below) 4 tbsp cashew sour cream (staple recipe below) 1 tsp sambal oelek chilli a few sprigs of fresh coriander leaves METHOD Heat the mexican beans and rice separately in a saucepan or microwave. Arrange the bean mix and rice around a serving bowl. Add the cucumber, lettuce leaves and diced tomato around the bowl. Top with the guacamole and cashew sour cream. Add a teaspoon of sambal oelek chilli and sprig of coriander if desired. MEXICAN BEANS (Makes 5 cups) INGREDIENTS 1/2 onion, finely diced 1 red capsicum, sliced 1 tbsp cumin powder 1 tbsp coriander powder 1 tomato, diced 1 x 420g tin cooked red kidney beans 1 x 420g tin cooked black beans 1 x 420g tin cooked pinto beans (if can’t get them replaced with black beans or red kidney beans) 1 tbsp vegan beef stock powder Marsell Brand 2 cups kale, finely shredded METHOD Heat a frying pan over a high heat. Add the onion and garlic, saute until golden brown. Add a little water to deglaze the pan. Add the cumin and coriander powders and stir. Add the capsicum and stir. Add the tin of tomatoes, stock powder and beans, mix well. Reduce the heat and gently mash the mixture with a potato masher to thicken and resemble refried beans (can use a stick blender). Add the kale stir until the kale is soft. Remove from the heat and store in an airtight container in the fridge until required. You can also freeze for a later date. GUACAMOLE (Serves 8) 2 ripe avocados cup of finely chopped tomatoes 1 fresh jalapeno chillies (optional), very finely chopped 2 tbsp red onion, very finely chopped 2 tbsp coriander leaves, chopped tbsp lime juice salt to taste METHOD Remove the flesh from the avocados and mash them in a bowl. Add the onion, chillies, coriander, tomatoes, salt and lime juice and stir well. Refrigerate in an airtight container until required. CASHEW SOUR CREAM (Makes 4 cups) INGREDIENTS 2 cup raw cashews 2 lemon, juiced tsp salt 1.5 cup water METHOD Soak the cashews in water overnight or at least 15 minutes (overnight is best as you will yield more cashew sour cream). The next day, drain the water and rinse the soaked cashews. Place all the ingredients in a high speed blender and puree until smooth. Add more water if necessary, it needs to be the same consistency as sour cream. Store in an airtight container in the fridge until required. Use in place of dairy sour cream or for making creamy dressings. Use within 7 days and can be frozen if required.
05.01.2022 Plant Based Cooking Class with Chef Adam Guthrie - I Feel Good At Home Eating Plant Based Daily Classes: 11:30am AEST. Todays Meal: Sticky Brown Rice Noodles with Vegetables Recipe 50g brown rice noodles... 1/4 capsicum 3 mushrooms 1 baby bok choy 1 cup broccoli 2 cups kale Sauce 1/2 cup water 1.5 tbsp cornflour 2 tbsp soy sauce 2 tbsp maple syrup 1 tbsp lemon juice Please like and follow our page and share this with your family and friends. Letting them know that I'm live at 11:30am daily (Monday to Friday) so they can join us too. Remember to let me know in the comments below what's in your pantry and fridge so I can make meals with what you have. Good to www.ifeelgood.com.au for more cool plant based resources. Many thanks.
05.01.2022 Roast Cauliflower, Avocado, Chickpea & Mint Salad Recipe below. CHEF TIPS: Add mint and lemon juice to your salads, they make them pop and when you roast veggies it deepens their flavour because the natural sugars in them caramelise. Save this recipe and give it a go and tag some you’d love to share it with.... Want to feel healthier and lighter this summer? Check out I Feel Good’s FREE healthy eating plant-based course! https://www.ifeelgood.com.au/FB-FreeCourse INGREDIENTS 1 cauliflower head, cut into florets 2 x 400g tins chickpeas, drained and rinsed 1 tbsp dukkah 12 red onion, thinly sliced 2 avocados, peeled and quartered 12 cup cashew sour cream (recipe below) 1 tbsp lemon juice 1 cup fresh mint leaves Salt and pepper to taste METHOD Preheat oven to 220C and line 2 large baking trays with baking paper. Place the cauliflower and chickpeas onto the lined baking trays. Top with the dukkah and a pinch of salt and toss to combine. Roast for 30 minutes or until golden brown. To serve place the cauliflower and chickpeas with avocado, mint and sliced onion on a board. Pour over the lemon juice, drizzle with the cashew sour cream and season with salt and pepper. Cashew Sour Cream (Makes 3 cups 800ml) INGREDIENTS 2 cups raw cashews (250g) 34 cup lemon juice (2 lemons) 12 tsp salt 2 cups water METHOD Place all the ingredients in a high-speed blender and puree until smooth. It needs to be the same consistency as dairy sour cream (it will thicken overnight in the fridge). Want to feel healthier and lighter this summer? Check out I Feel Good’s FREE healthy eating plant-based course! https://www.ifeelgood.com.au/FB-FreeCourse
04.01.2022 Plant-Based Nutrition Webinar... My friends at Doctors For Nutrition are hosting a webinar this Thursday. Please join this webinar. Their expert panelists will show you the evidence based research on how to prevent and treat diabetes, improve insulin resistance and halt the globe’s number one killer, cardiovascular disease. They will share their personal and professional experience with evidence-based nutrition and answer your questions with a live Q&A. Head over to https://bit.ly/3gIcqrS to register and secure your spot.
02.01.2022 Deeply moving... It was freaky to see what the world will look like in the not to do distant future if we continue our current actions. A must watch documentary. A Life On Our Planet @davidattenborough @netflix David Attenborough takes us on a journey from a stunningly beautiful planet, that not so long ago, was abundantly rich with diversity. He then brings us back to now where we realise we humans have stripped the earth to less than 35% of it’s wilderness. He takes us int...o the future where we get to see the consequences of what will happen if we continue our actions. Attenborough provides us with hope though, if we act now we can turn things around and bring the planet back to balance again. He gives us a few practical solution. We need to: - stop over consuming our finite natural resource. - Create systems that replenish and regenerate what we have already taken from the earth. - switching from non renewable energy to renewable energy. - stop eating animals and eat a mostly plant-based diet (ideally 100%). - begin living simply again where we are connected with nature. Attenborough explains that diversity of both plants and animals is the life blood of our planet. Without it, our plant and the human species dies. Our current actions are coursing our forests to be cut down which creates a lack of diversity and it is killing the world. The question is are we prepared to do what it takes? Are we willing to sacrifice our current lifestyle to save the planet and human existence? For many of us the changes will not be easy. It’s a huge shift in our current beliefs and the current beliefs of the economic world. But we can do this. We just need to: 1. Make each meal plant-based with locally grown plants. There are lots of my recipes here to help you with that. 2. Buy less stuff and ensure the stuff we do buy is from a renewable source and and can be composted. 3. Switch to renewable energy. 4. Plant some trees. Thank you David Attenborough for creating such a beautifully visual documentary that shows what’s really happening to the planet. The power is in our hands.
02.01.2022 VEGAN QUINOA & TEMPEH CAKES. Recipe below. Grains and legumes when combined make an excellent base for patties. The Tempeh (a legume) and the quinoa (a grain/seed) are packed full nutrients and are an excellent source of plant protein. Give these little veggie cakes ago, they are perfect in poke bowls, as burgers or finger food. Be sure to save this recipe and tag a friend who you’d like to share them with. Want to feel healthier and lighter this summer? Check out I Feel Goo...d’s FREE healthy eating plant-based course! https://www.ifeelgood.com.au/FB-FreeCourse INGREDIENTS For the Quinoa & Tempeh Cakes: 2 cups cooked quinoa 150g tempeh 2 tbsp of soy sauce 1 tbsp of vegan Thai red curry paste 2 tbsp of cornflour 2 kaffir lime leaves, finely sliced 1 tbsp maple syrup 1 cup of green beans, finely chopped For Cucumber & Peanut Sauce: cup rice vinegar cup maple syrup cup water 1 red chilli, finely sliced cup unsalted roasted cup peanuts, roughly chopped 1 Lebanese cucumber, finely diced METHOD For the sauce: Add the rice vinegar, maple syrup and the water to a saucepan. Place the saucepan onto the stove and heat on a high heat. Bring to the boil and simmer for about 5 minutes. When the liquid is slightly thickened, remove from the heat and set aside to cool. Add the sliced chilli, peanuts and diced cucumber to the syrup, stir well, then set aside. For the cakes: Preheat the oven to 200C and line a baking tray with non stick baking paper. Into a food processor or blender, add the cooked quinoa, tempeh, soy sauce, vegan red thai curry paste, cornflour and kaffir lime leaves, then blend to a paste. Place the mixture into a bowl, add the maple syrup and the green beans. Then mix well to combine. Roll the mixture into cakes and place them onto the lined baking tray. Place the cakes into the oven for 30 minutes, turning after 15 minutes. To serve: Serve with the cucumber and peanut sauce. Want to feel healthier and lighter this summer? Check out I Feel Good’s FREE healthy eating plant-based course! https://www.ifeelgood.com.au/FB-FreeCourse #ifeelgoodveganrecipes #plantbasedfood #veganrecipes #veganfood #wholefoodplantbased #veganfoodshare #adamguthrie #tempeh #quinoarecipes #quinoaburger#adamguthrie #ifeelgoodmagazine #byronbay #tempehrecipe #veganpatties
