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The Recipes for Life cookbook aims to cut through the BS of modern diet culture.

With more than 90 recipes from by Australia's most-loved health and wellness influencers, these recipes will help to nourish your body, mind and soul.

18/04/2022

17.4.2022 💍

09/12/2020

HEALTHIER VEGAN TWIX BARS!😍

Part biscuit, part caramel, part chocolate and ALL delicious 🤤

When I was a little kid, I LOVED Twix Bars. What was your fave chocchie as a kid? 🤔

ANYWAY, the ingredients in this delicious Recipes for Life treat contributed by might be far away from the processed store-bought version, but with its crumbly biscuit and gooey caramel it tastes just as good.

Save the recipe below so you can recreate this at home!

HEALTHIER VEGAN TWIX BARS
Makes 24

For the biscuit base
1 cup flour of choice
½ teaspoon baking powder
Pinch of salt
¼ cup coconut oil, melted
¼ cup rice malt syrup
Dash of almond milk
Dash of vanilla extract

For the caramel
⅓ cup rice malt syrup
⅓ cup almond butter
⅓ cup coconut oil
Pinch of salt

Coating:
200 grams 70% dark chocolate
1 tablespoon coconut oil

Method
Preheat your oven to 190℃ (375℉) and line a baking tray with baking paper.

For the biscuit base, add all the dry ingredients to a large bowl and stir to combine.

In a separate bowl, combine the coconut oil, rice malt syrup, almond milk and vanilla extract and mix well. Make a well in the centre of the dry ingredients and pour in the wet mixture, folding it through until a biscuit-like dough forms.

Roll out the biscuit base with a rolling pin until it’s around 1.5cm thick. Cut out a thin, Twix-sized rectangle and repeat until all the dough has been used.

Carefully transfer the rectangles of dough onto your baking tray and place in the oven for 10 minutes, or until cooked through and slightly browned. Remove from the oven and allow to cool.

To make the caramel, combine all the caramel ingredients in a medium bowl and chill in the fridge for 10 minutes.
Once the biscuit bars have cooled, add a tablespoon of caramel over each bar and mould with your fingers until it covers the entire bar, including all the edges. Once each bar is covered in the caramel, place in the freezer for 20-30 minutes.

Melt the chocolate and coconut oil together in a bowl and dip each bar in chocolate using a fork until the bar is completely covered in chocolate. Place the chocolate coated bars on a tray lined with and place in freezer for 1-2 hours.

08/12/2020

"I love peanut butter, I love berries and I love stuffing things"
..And with those wise words, these oozy, peanut butter-filled muffins by vegan recipe developer, were added to the Recipes for Life cookbook 🙏🏻

And thank goodness they were! Because these are definitely a crowd fave 😍 I get so many messages from people telling me they make this recipe on repeat, which makes me so happy!🥰

If you want to give them a try yourself, save the recipe below, take a pic and tag so we can see your creations 😚

*Peanut Butter-Stuffed Raspberry Muffins* - makes 9

Ingredients:
1 Tbsp flaxseed
210 millilitres almond milk
100 grams banana
10 grams lemon juice
100 grams whole wheat flour
150 grams plain flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp cardamom
¼ tsp salt
1 tsp vanilla extract
50 grams raw sugar
100 grams frozen raspberries
9 tsp salted peanut butter

Method:
Preheat your oven to 200℃ (400℉).

Start by making your flax egg. Mix your flaxseed with 2 tablespoons of water in a small bowl and leave to set until it forms a thick paste.

Mash your banana in a bowl until smooth, then add in your flax egg, almond milk, lemon juice and vanilla extract and whisk to combine.

In another bowl, sift in your plain flour, whole wheat flour, baking powder, baking soda, cinnamon and cardamom. Add in your salt and sugar and mix to combine.

Pour the banana mixture into your flour. Add your raspberries and gently fold until no large dry lumps of flour are visible. Try not to crush up the raspberries too much during this process.

Line a muffin tray with squares of baking powder, or spray lightly with oil and spoon a tablespoon of muffin batter into each lined muffin tin and make a well in the centre. Add 1 teaspoon of salted peanut butter into the centre and cover with another 2-3 tablespoons of muffin batter. Repeat until all the batter has been used.

Bake in the oven for about 20 minutes, until cooked through and slightly golden.

08/12/2020

It's funny, without actually planning to, I swear I eat tacos basically every Tuesday 😅 it’s not even a gimmick!

What can I say, it must just. be the world telling me it’s time to taco 🌮

But you can make any day taco Tuesday delish with contributor .kaplan’s smoky eggplant tacos. The eggplant acts as an incredible flavour sponge that soaks up all those wonderful spices and makes you want to finish off every last mouthful 🤤

The lovely Liv is our incredible Bondi-based recipe developer, who has 3 dishes in the Recipes for Life cookbook - including our beautiful cover recipe 🙏🏻You can grab your copy of the Recipes for Life cookbook today through the link in our bio to receive your copy before Chrissy! 🎄

07/12/2020

Is there a better way to spend a Monday night than with a big fat burger? 🍔

Clearly a rhetorical questions 😜

These vegan Beetroot and Black Bean Burgers with herby yogurt from the Recipes for Life cookbook are delicious and are filled with so much of the good stuff!😍

Can guarantee that once you take a bite, you won't even miss the meat 👌🏻

Grab the recipe on my blog through the link in my bio, or find it along with 90+ other recipes in the cookbook. Hard copy and Ebook available through the bio link too
Recipe and 📸: contributed to Recipes for Life by

06/12/2020

So Melbourne clearly didn't get the memo about it being summer. Rude 😅

But at least it gives me an excuse to tuck into my favourite bowl of matcha porridge without sweating my face off 😝 TMI about my bodily functions? 🤔

Contributed by the gorgeous , you can find this recipe along with over 90 others from your favourite health and wellness influencers in the Recipes for Life cookbook. Grab your copy through the link in my bio now!🥰

05/12/2020

Sunday morning and you better believe I'm posting a crepe recipe 😍

Even though I'm kinda wishing I could get a side of sunshine with my crepes ☁️ Thanks Melbourne 🙄

Despite the clouds though, there's nothing better than being greeted in the morning by a plate of these incredible vegan vanilla crepes from the recipes for Life cookbook 🤤

Save the recipe below and make these next Sunday! Or Saturday.... or Wednesday! 🥞

*Vanilla-Filled Crepes by *- Makes 8-10 crepes

Ingredients
160 grams flour (sub gluten-free if needed)
2 cups almond milk
1½ teaspoon pure vanilla extract
1½ tablespoon rice malt syrup
Coconut yogurt, fresh berries and maple syrup, to serve

Method:
Sieve flour into a bowl. In a separate bowl, combine the almond milk, vanilla extract and rice malt syrup.

Make a well in the centre of the flour and add the wet ingredients. Stir well with a hand whisk until a smooth batter forms and any lumps have disappeared.

Heat your pan (Chloe uses a 9 inch frypan) over a medium heat and add a little oil. Once oil is hot, add a ladle of the crepe mixture and tilt the pan with a circular motion until batter is evenly spread across the base of the pan.

Cook the crepe for approximately 2 minutes, then flip with a spatula and cook on the other side for a further 2 minutes.

Once cooked, place the crepe on a plate and cover to keep warm. Repeat with remaining batter.

Fill each crepe with coconut yogurt and fold over. Top with berries, drizzle with maple syrup and enjoy!

02/12/2020

Though there were very few good things about covid, I am glad about the banana bread resurgence 😛🍌

It was always one of my favourite treats when I was a kid, whether it was a doorstop thick slice spread with butter at a cafe, or freshly pulled from the oven at home 🙏🏻

This version by from the Recipes for Life cookbook is incredible and super easy to follow! 🥰 you can find the recipe in the cookbook, available through the link in my bio 💃🏻

30/11/2020

It's the first of December and I'm feeling Christmassy! 🎄😝

Honestly guys, I LOVE Christmas! Like, you know those people who colour coordinate their wrapping paper every year and start playing Christmas Carols in October... yeah, dat me 🙋🏽‍♀️

And with the festive season in the air, I can't wait to start cooking up all da Christmas goodies 🤗 Starting with these Vegan Choc Mint donuts 🍩

You can find the recipe for these, along with 90+ more from your favourite health and wellness influencers, in the Recipes for Life cookbook - available for purchase through the link in my bio 💕

Recipe and Camera

30/11/2020

These Crispy Curried Chickpeas are a great little lunch number to add to any salad or nourish bowl 😉

Save the recipe below and give them a try!🙏🏻💕

Crispy Curried Chickpeas by
400g organic tinned chickpeas, rinsed and drained or pre soaked dried chickpeas
2 tsp chilli powder
2 tsp curry powder
2 tbs cold pressed organic olive oil
1/4 tsp ground Himalayan sea salt or Celtic salt

Rinse and drain chickpeas. Lay them out on a clean tea towel, and pay dry. Mix all ingredients to combine, and roast on a baking tray, in the oven preheated to 180 degrees Celsius for 30mins. Every 10 mins remove from the oven and toss before returning back to cook.

Then just toss them into your favourite salad bowl or even eat them by themselves as a tasty snack!🥰

29/11/2020

ZESTY LEMON BLISS BALLS 🤪🍋 And happy Monday everyone 🤗

How was everyone's weekend? I hope you're all getting up to some mischief now we're allowed out and about 😉

Most Sundays I'll make sure I make a batch of something for when I'm feeling snacky at 3pm during the week, and I'm loving these Zesty Lemon Bliss Balls, contributed to the Recipes for Life cookbook by the incredible 🙏🏻

These are so simple and delicious, they're the perfect summer sweet treat. Save the recipe and give these a try for your next meal prep!💃🏻

Zesty Lemon Bliss Balls
Ingredients:
21/4 cup of oats
7 pitted and soaked dates
Juice and zest of one lemon
1 teaspoon vanilla essence
3 tablespoons chia seeds
2 tablespoons maple syrup (or honey)
3 tablespoons coconut oil (melted)
¼ cup desiccated coconut (plus some excess for rolling the balls in)
2 tablespoons pitaya powder *optional

Method: In a high-speed blender add the oats and quickly pulse until a finer consistency is reached – place the oats in a large mixing bowl and set aside.

Drain the soaked dates and add them into the blender with melted coconut oil, lemon juice, vanilla essence and maple syrup. Blend until completely smooth.

Add this wet ‘date paste’ into the oats, with the lemon zest, chia seeds, desiccated coconut and pitaya powder (if using) and mix until well combined.

Roll into desired sized balls and then into desiccated coconut. Store in the fridge for 3-5 days and enjoy!

29/11/2020

Anyone else not feeling ready for the working week, or is that just me?😅🙋🏽‍♀️

For nights that I really can't be bothered cooking up a storm and just want something comforting, quick and nourishing, this Vegan Carbonara from Recipes for Life is a reg go-to 👌🏻

I'm sure many of you have similar memories to me of growing up eating the classic carbonara. This version by still feels like a hug for my tummy, but is filled with a lot more nutrients 🙏🏻

You can find this recipe in the Recipes for Life cookbook, available through the link in my bio!💕

Address

166 Balnarring Rd
Merricks North, VIC
3926

Website

http://www.recipesforlifecookbook.com/

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18/04/2022

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