Lucinda Morningstar | Medical service

Lucinda Morningstar

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24.01.2022 Vegan raspberry coconut slice by @rainbownourishments . VEGAN RASPBERRY SLICE Base 1 1/2 cup roasted or raw almonds, or any other nut/seed... 3/4 cup pitted dates, if dry, soak in water for 2 hours 1/4 cup cocoa or raw cacao powder Pinch of salt . Raspberry Coconut Filling 3 cups frozen or fresh raspberries 3 cups dessicated coconut 1/3 cup rice malt syrup, or any other liquid sweetener 1/2 cup canned coconut cream, solid part only 1/2 cup coconut oil, melted 1 tablespoon beetroot powder, optional for colour . Chocolate Ganache topping 2 1/2 cups roughly chopped chocolate or chocolate chips 1/4 cup canned coconut cream, solid part only 3 tablespoons freeze dried raspberries, optional . 1. Base: Add the almonds to a food processor and process til coarse. Drain the dates and add all the remaining base ingredients to the food processor. Process til combined. 2. Line a 20cm (8-inch) square baking tin. Press the base mixture into the tin to cover the bottom. Set aside. 3. Filling: Add the raspberries to a small saucepan. Simmer for 5-10 minutes or until the mixture has reduced and formed a jammy mixture. 4. Add the raspberries and rest of the filling ingredients to a large mixing bowl. Mix until well combined. Firmly press the mixture into the baking tin. 5. Topping: Add the chocolate and coconut cream to a small saucepan over low heat. Melt til smooth. Pour the ganache over the slice and immediately swivel the tin so the ganache is spread evenly. If desired, sprinkle the freeze-dried raspberries on the wet chocolate. Set it aside in the fridge for 2 hours or until very firm. 6. Remove the slice and use a sharp knife to cut. Enjoy immediately or store in an airtight container in the fridge for up to 5 days. See more

23.01.2022 Another magical morning by @memysmoothiesandlife How about a blue Pancake stack? . Today's recipe (4 servings)... - 1 mashed banana - 1 cup flour (125 g) - 1 tablespoon baking powder - teaspoon salt - 1 cup almond drink (240 ml) - 2 teaspoons vanilla protein powder - tsp cinnamon Optional curcumin, pink pitaya or butterfly pea powder for those extra antioxidants and hella color. I used some blue spirulina powder in this time. Prepare in a medium bowl. 1. Add the flour, baking powder, protein powder, cinnamon and salt, then stir to combine. 2. Add the mashed banana and pour the almond drink into the dry mixture. Whisk until smooth. 3. Let the batter rest for 5 minutes. 4. Pour batter onto a nonstick pan or griddle under medium heat. Low heat is important if you want the superfoods to keep their colors, if you do it without them you can turn up the heat. 5. When the top begins to bubble, flip the pancake and cook until golden. Stack them high and serve warm with maple syrup, sugar frosting, berries or whatever makes your soul happy. Enjoy! . . #vegan #veganrcipes #byronbay #vegandietitian See more

23.01.2022 Another delicious creation from @thedeliciousplate Who needs a slice of sunshine today? Sunny and bright vegan and gluten-free Lemon bars ... . . . . . . . . #lemonsquares #lemon #lemoncurd #eastercake y #vegancake #limon #citron #veganrecipes #plantbased #vegandessert #lockdown #almond #veganfood #vegano #glutenfree #glutenfreevegan #veganfoodshare #healthydessert #healthyfood #fitfood #feedfeed @thefeedfeed #healthysnack #thebakefeed #homebaker #healthyeatinghabits #ilovebaking #vegetarianrecipes #matbloggsentralen #yahoofood #bakersofinstagram See more

23.01.2022 YUMM Veggie wrap with tzatziki sauce by @sculptedkitchen In this wrap: Olives... Avocado Cherry tomatoes Fries Cremini mushrooms Dill Parsley Tzatziki: 1 1/2 cup of unsweetened coconut yogurt. 2 tablespoons of finely chopped dill. 1/4 cup of lemon juice 2 tsp of garlic paste 1/4 tsp of salt Dash of pepper 1/4 tsp of onion powder 1/2 cup of diced cucumber Enjoy! [Recipe & Photography by Sarah from @sculptedkitchen] #bestofvegan #veganrecipes

22.01.2022 Delicious inspiration by @delight.fuel @sculptedkitchen and I decided to create two different versions of the candy bar classic Snickers, only much healthier, and we are so excited to share with you. . @sculptedkitchen whipped up some beautiful plant-based hazelnut bars and I decided to go with peanuts. Wholesome ingredients and super easy to prepare. Much better than the store-bought version!!! ... . Grab the full recipe for these peanut snickers https://delight-fuel.com/2020/09/15/vegan-snickers-bars/ . #feedfeed #feedfeedvegan #healthytreats #wholefoods #naturalgrocers #madefromscratchwithlove #rawtreats #guiltfreedessert #snickersbar #homemade #thrivemags #thekitchn #bestofvegan #chocolateheaven See more

21.01.2022 How delicious is this? @rainbownourishments Berry vanilla layer cake . It has layers of vanilla cake studded with raspberries, cream cheesebuttercream, berry puree and is topped with freeze dried raspberries and puffed amaranth .

21.01.2022 Creamy Vegan Mac & Cheese by @biancazapatka! With so many options out there, one thing’s for sure eating healthy doesn’t mean you have to miss out on all your favourite rich and creamy dishes. Try these 4 plant-based alternatives to add the perfect amount of creaminess to your recipes:... Avocado Blend into smoothies, pasta sauces, and gooey brownies for a thick creamy texture. Note: don’t forget, avocados are sure to add a natural green tint to any dish! Cashews Soak in water overnight, rinse and blend until smooth (2-3 minutes). Perfect for plant-based alternatives to cheese, sour cream, and more! White Beans Full of fiber and super creamy! Add water, blend, and season with lemon, nutritional yeast, and garlic powder for a deliciously creamy pasta sauce. Coconut Milk Add to soups or smoothies for extra creamy texture! #plantbasedrecipes #veganrecipes #sustainablelifestyle #plantbasednutrition #veganfitness #plantbased #vegannutritionist #veganlife #plantbaseddiet #vegansofig #vegan #veganfood #vegannutrition #veganrecipeshare #whatveganseat #vegan #dietitian #vegandietitian #nutrition #byronbay #vegankids #ditchdairy #animallover #animalshavefeelingstoo

19.01.2022 The perfection of vegetables via @plantd.co ... #vegan #veganrecipes #veganfood See more

19.01.2022 Tofu Tacos by @livinlaveganlife 16 oz of extra firm tofu ... 1/2 tbs of liquid aminos 1 tbs of rice vinegar 1/4 tsp of liquid smoke 1 1/2 tbs of chili oil Juice of 1 lime 1 tbs of sesame oil 1/4 tsp of Korean-style red pepper Salt to taste 1. Pre-heat oven at 350 degrees F. 2. In a mixing bowl, scramble your block of tofu 3. Add the rest of the ingredients and mix well. 4. Place the tofu on a baking sheet. 5. Place in the oven for 20-30 minutes or until golden brown. 6. Remove from the oven and let it cool. 7. Add to your taco shell and add your favorite toppings! #vegantecipes #vegandietitian

15.01.2022 Sesame Ginger Tofu Collard Wraps by @healthylittlevittles A fun and delicious way to enjoy your tofu and veg! #veganbowls #healthy #vegansofig #whatveganseat #plantbasedfood #veganfoodshare #veganrecipe #plantbased #veganfood #veganrecipes

15.01.2022 Simple ingredients - delicious! @itsallgoodvegan Looking for a tasty gluten-free and vegan recipe to whip up this week? Make this delicious Eggplant Rollatini. Eggplant stuffed with a dairy-free homemade ricotta filling and topped with Marinara sauce, vegan mozzarella cheese, and fresh basil #vegan #veganrecipes #vegandietitian

14.01.2022 Crispy and flavorful Vegan Southwest Egg Rolls by @itsallgoodvegan packed with corn, black beans, tofu, chopped red pepper and taco seasoning. These egg rolls are baked and not fried making them healthier than your typical fried egg rolls. Dip these guacamole, or salsa for the ultimate appetizer or snack! block of pressed tofu cut into small pieces, about 7 ounces of tofu. 3 Tbsp oil, I used avocado red pepper, chopped into small pieces... 1 cup corn, I used canned 1 cup black beans, I used canned 2 tsp chili powder 1 tsp onion powder 1 tsp garlic powder tsp dried oregano tsp cumin powder 1/4 tsp salt tsp pepper 18 egg roll wraps, I used Vegan Egg Roll Wraps 3 Tbsp filtered water, this is for the glue for the wraps Directions Preheat the oven to 400 degrees F (204 C). Line a large pan with parchment paper or spray with oil and set aside. Heat a medium pot on medium heat. Once hot add one tablespoon of oil, tofu, red pepper and fry for 5-6 minutes or until the pepper is slightly soft. Add the corn, beans, chili powder, onion powder, garlic powder, dried oregano, cumin, salt, and pepper to the pan. Mix and cook for an additional 3 minutes. Take the pan off the heat and set aside. Lay your egg roll wrapper down in a diamond shape with a corner facing you. Add about 2 tablespoons of the fiesta filling horizontally in the middle of the wrap. Fold the bottom of the wrap up tightly tucking the fiesta filling in. Fold the two opposite corners toward the middle of the wrap forming an envelope shape. You can use a dab of the glue water to seal the sides of the wrapper. Place a little glue water at the top corner of the wrapper and roll tightly. Lay egg roll fold facing down on a baking pan. Repeat steps until you have wrapped all of your egg rolls. Brush the tops of your egg rolls with coconut oil and bake for 20 minutes or until they are golden brown. Dip in salsa and guacamole and eat immediately. Leftovers will last for 2 days wrapped up in the refrigerator. #vegan #veganrecipes #wfpb

13.01.2022 Cheesy Pumpkin Pasta By @happyskinkitchen Ingredients About 1/2 butternut squash/pumpkin about 300gr 1/4 cup of cashews soaked in some boiling water for 30 minutes... 1 white onion peeled and finely chopped 2 garlic cloves crushed 1 tbsp of lemon juice 3 tbsp of nutritional yeast Few sprigs of fresh thyme 1/2 tsp of smoked paprika 1/2 cup or more of plant milk soy or oat are great Plenty of salt and pepper to taste 1 tbsp of olive oil for frying For the miso mushrooms: About 250gr of chestnut mushrooms sliced 1 tbsp of olive oil for cooking 1 tsp of brown rice miso paste mixed with 2 tsp of boiling water Pasta of your choice to serve Peel and chopped the butternut squash into bite size pieces. Steam the butternut squash pieces for 20-15 minutes until soft. Drain them and leave them aside.While the butternut squash is cooking peel and finely chopped the onion and add it a small frying pan with a touch of oil. Fry the onion on a low to medium heat for 5 minutes until it starts to caramelised. Add in the crushed garlic cloves and thyme leaves and cook for another minute. Add the cooked butternut squash to a blender together with the onion and garlic, soaked cashews, lemon juice, nutritional yeast, smoked paprika, plant milk salt & pepper. Blend until completely smooth and silky. Add more plant milk if needed. Cook the pasta according to the packet instructions. While the pasta cooks add the sliced mushrooms to pan with the oil. Pour over the miso paste mixed with water and cook the mushrooms on a fairly high heat for 10 minutes until all the liquid has evaporated Drain the pasta and put it back in the pan and pour in the butternut squash sauce. Mix everything together and fold in the tamari mushrooms. #simplevegan #veganfoodideas #veganideas #veganfoodblog #vegancook #veganfoodpics #veganhealthy #inmykitchen #veganmealprep #easyveganrecipes #plantbasedmeals #plantbasedrecipes #veganfoodshare #vegancooking #plantbasedfood #veganeats #veganfoodporn #veganmeals See more

13.01.2022 GIANT PBJ WAGON WHEELS (vegan, gluten-free, oil-free, no-bake) @run2food brings us infinite delicious plant based goodness ... These are inspired by the epic PBJ wagon wheels I had at @wearenutie (thankyou to my girl @mealsbymiri for the idea!) Here is the recipe GIANT PBJ WAGON WHEELS (vegan, gluten-free, oil-free, no-bake) Makes: 4 giant wagon wheels INGREDIENTS: Peanut cookie: 2 tablespoons coconut flour 1 tablespoon vegan vanilla protein (I used @macr0mike ) 1/4 cup peanut butter ( I used @byronbaypeanutbutter ) 2 tablespoons maple syrup Pitaya marshmallow: 1 teaspoon @unicornsuperfoods pink pitaya powder 1/4 cup coconut cream 2 tablespoons maple syrup 1/2 tsp vanilla extract 4 tablespoons raspberry jam ( I used @natvialiving ) 100g dairy-free chocolate, melted ( I used @bennettonaturalfoods dark ) METHOD: 1. Make the PEANUT COOKIES: in a bowl, mix together the cookie ingredients until a cookie dough consistency. Divide the cookie dough amongst 8 silicone muffin holes. Each cookie should be about 1cm in height. (I used silicone trays as the sides are less tapered and its easy to get the cookie out of the mould) Freeze for 1 hour or until solid, then remove 4 of the cookies from the mo 2. Make the PITAYA MARSHMALLOW: In a blender or food processor, add the marshmallow ingredients and blend until smooth. Divide this mix evenly over 4 of the peanut cookies. Freeze for at least 3 hours until the marshmallow is solid 3. Next, add 1 tablespoon of JAM on top of each of the marshmallow layers 4. Remove the 4 spare cookies from their mould and place them over the jam layer 5. Return to the freezer until the jam is set, preferably overnight 6. Once all frozen, remove the wagon wheels from their muffin mould. Melt the CHOCOLATE and roll the wagon wheels in the melted chocolate to coat. *Storage tips: In an airtight container in the freezer for months, allowing it to thaw at room temp for 5 mins before serving. #vegan #veganrecipes See more

13.01.2022 Another Fabulous vegan creation @rainbownourishments Easy vegan lamingtons! Where my Aussies at?! If you haven't had a 'lami' before, they are pieces of vanilla sponge coated in chocolate and coconut. Sometimes they're filled with jam and cream! I've made these lamingtons soo many times for markets and book launches and they are often the most popular. You can find the recipe on my blog along with detailed pictures and tips! Just go to the link in her bio and tap on this exact pic xo

11.01.2022 BLUEBERRY/AÇAÍ NICECREAM . Todays recipe The blueberry nicecream:... - A splash of almond milk to get the blender going - 1 scoop protein/nutrition powder - 50 g fresh wild blueberries - 3 frozen very ripe bananas - 1 tsp blue spirulina powder In the açaí nicecream I added: - 50 g fresh wild blueberries (more is more and less is a bore) - 1-2 tbsp açaí powder - 1 tbsp peanut butter Toppings: Blueberries, figs, peanut butter, quinoa and flower power. Mix it all in a high speed blender (use a tamper/stick to push the ingrediens towards the blades) until smooth, serve in a bowl and top it up with whatever makes your soul happy. Find this and more magic at @memysmoothiesandlife #vegan #plantbasednutrition #veganfitness #plantbased #vegannutritionist #veganlife #plantbaseddiet #vegansofig #vegan #veganfood #vegannutrition #veganrecipeshare #whatveganseat #vegan #dietitian #vegandietitian #nutrition #byronbay #vegankids #ditchdairy #animallover #animalshavefeelingstoo

09.01.2022 Refrigerating cut herbs in a glass of water extends the life of the plant and keeps them looking happy, healthy and photo worthy just like this brilliant coriander on Stuffed Eggplant by @anninaskitchen! ... #kitchenhacks #veganbowls #plantbased #veganmeals See more

08.01.2022 Beautiful inspirational Infused water - plant perfection by @beautyandlifestyle_by_luz . #colorfulfood #thirsty #thirstquencher #foodbloggers #sharethelove #infusedwater #stayhydrated #breakfastlover #lemonwater #eatingforhealth #foodismedicine #drinkyourgreens #heatwave #eattogrow #smoothielover #plantbased #healthyfoodshare #smoothie #intuitiveeating #healthyfoodie #healthyfoodporn #eatgoodfeelgood #healthymeals #superfoods #eatgoodfeelgood

06.01.2022 Maple BBQ Cauliflower Wraps by @rainbownourishments Now this is what dreams are made of! Share with a friend who would love it . Recipe: Cauliflower 1 large head of cauliflower, cut into florets... 2/3 cup white or brown rice flour 1/2 cup water 1 tbsp smoked paprika 1 tsp oregano 1 tsp cumin powder 1 tsp garlic powder 1/2 cup bbq sauce, of choice 2 tbsp maple syrup, to taste . Butter Bean Spread 1 1/2 cup butter beans, cooked 1 small lemon, zest and juice Handful of fresh or dried herbs of choice, such as oregano, rosemary . Wraps 5 Sweet Potato Wraps 1 medium red capsicum, sliced thinly 1/2 cup red cabbage, sliced thinly 1 small cucumber, sliced thinly 1 cup salad leaves . 1. To make the cauliflower: Preheat the oven to 180C (350F). Line 1 tray with baking paper. 2. In a medium bowl, combine the flour, water and spices and mix until smooth. Dip each cauliflower floret in the batter making sure all sides are covered but shaking off the excess. Place the battered cauliflower on the baking tray. Bake for 20 minutes or until the florets are tender. 3. In another medium bowl, combine the barbeque sauce and maple syrup and mix until combined. Toss the battered cauliflower in the sauce and return them to the baking tray. Bake the cauliflower for another 10 minutes or until golden. 4. To make the butter bean spread: Add all ingredients to a food processor and process until smooth. 5. To assemble the wraps: Place a wrap on a clean surface. Spread one side of the wrap with the butter bean spread. Place the cauliflower and vegetables on the spread and collect the sides to form a wrap. Enjoy immediately. #veganislove #vegantips #cheapvegan #plantbasedeats #yummyveganfood #veganvultures #thefeedfeedvegan #veganrecipeideas #easyveganmeal #vegandaily #simplevegan #veganfoodideas #veganideas #veganfoodblog #vegancook #veganfoodpics #veganhealthy #inmykitchen #veganmealprep #easyveganrecipes See more

04.01.2022 A fun and magical way to start the day!! @memysmoothiesandlife UNICORN NICECREAM Some things are worth repeating when it comes to fluffy nicecream. ... 1. Use frozen and very ripe 'black spot bananas' for a reeeally creamy and fluffy texture. 3. Add some high quality protein powder babes, that makes it EXTRA creamy and fluffy. 5. High power, I'd say at least 1200 w for serious fluff. A blender or a food processor - whatever floats your boat. . Today's recipe: - 1 scoop Forever Ultra vanilla nutrition/powder powder - 1 dl coconut drink to get the blender going - 150 g frozen mango - 2 frozen very ripe bananas - I also added pitaya powder in the pink layer and spirulina powder in the blue layer. You can use the code MEMYSMOOTHIES20 for 20% off your @theorganiclab.eu order Mix the ingredients in a high speed blender (I use a Vitamix A3500 from @vitamixsverige ) until smooth and serve in jar. . Shine on peeps, love and light! See more

03.01.2022 How beautiful are these smoothie bowls?? From delicious @coconutbowls creations to Taste Without Waste produce bags, we absolutely looove to see all the fun ways you bring sustainability into your everyday. Swipe to see a few of our favourite waste-free kitchen hacks! Which is your top choice? For more tips and tricks, check out coconutbowls.com/5swaps.... : @nicholashannah_ / @aimeebourque / @ourecofriendlylife / @coconutbowls #wastefreelifestyle #sustainability #plantd #plantbased See more

01.01.2022 #Repost @veganbowls Baked Garlic Chili Tofu by @plantbasedrd Such a delicious bowl of tofu served with some noodles! Check out the tofu recipe below! Baked Garlic Chili Tofu... 1 block extra firm tofu drained and pressed for at least 30 minutes 2 tbsp tamari 1 tbsp nutritional yeast 2 tsp chili garlic sauce Set oven to 400F. After pressing tofu, cut tofu into even cubes and place in a bowl or Tupperware container. Add remaining ingredients, and if using a bowl just gently toss together. If using a tupperware container, seal container and gently shake contents to evenly coat tofu. Remove tofu and place on a lined baking sheet making sure tofu cubes aren’t touching. Place in oven for at least 25 minutes or until edges have browned. Remove from oven and serve as desired. #plantbased #whatveganseat #veganrecipes #veganrecipe #veganbowls #vegansofig #plantbasedfood #veganfood #healthy #veganfoodshare