Body Rescue. Tasty recipes to rescue your body

Body Rescue Lemon Drizzle Cake Ingredients

For the cake:

1 medium sized sweet potato 1 1⁄2 cups ground almonds

1⁄2 tsp Baking powder

1 cups Coconut oil

3 Eggs

1 cup Coconut sugar 3 Lemons zested

For the drizzle:

3 Lemons Juiced 1⁄2 cup Maple syrup

Preparation Method

• Peel and boil the sweet potatoes for 10 minutes or so until they are cooked.

• Preheat the oven to 180°C / 350°F / gas mark 4, meanwhile in a bowl beat the eggs.

• Whisk in the coconut oil and coconut sugar to the eggs. 

• Add the ground almonds and baking powder.

• Mash in the sweet potatoes and lemon zest and combine. 

• Grease a cake tin and pour in the mixture.

• Place the tin in the preheated oven and cook for 50 minutes.

• Meanwhile make the drizzle by melting the three juiced lemons and maple syrup together on a low heat in a sauce plan.

• Take the cake out of the oven and pierce a few times with a knife on the top and pour the drizzle mixture all over the cake.

Crispy Quinoa Cakes

Prep time: 15 minutes Cook time: 35 minutes Total time: 50 minutes Makes 15 cakes

Ingredients

4 tbsps of coconut oil

1 1⁄2 tbps almond butter

4 1⁄2 tbps maple syrup

2oz / 55g / 1⁄3 cup raw cacao powder 1 1⁄2oz / 45g popped quinoa

Small cake cases

Method

• Put the popped quinoa into a mixing bowl and set aside.

• Place all the other ingredients in a saucepan and heat gently for a few minutes, while stirring, until the ingredients melt and combine to form a smooth mixture.

• Pour the melted mixture over the popped quinoa and stir until thoroughly combined.

• Spoon the mixture into small cake cases and place them in the freezer for around fifteen minutes or the fridge for about half an hour.

• You can buy your quinoa ready popped or pop your own in a heavy bottomed pan over a medium heat. Cover with a lid and shake regularly to prevent sticking.

Apple Sauce & Chia Bowl

Prep time: 15 minutes Cook time: 20 minutes Soak time: overnight Serves 2

Ingredients

For the Apple Sauce

3 large apples, peeled and diced 3⁄4 cup organic apple juice

2 tbsp. chia seeds

1 tsp. cinnamon

1 tsp. vanilla extract

Preparation Method

For the Chia Bowl Oats

1⁄2 cup rolled oats

1 1⁄4 cups unsweetened almond milk 2 tbsp. chia seeds

1 tsp. vanilla extract

1 tsp. cinnamon

• For the apple sauce – add all the apple sauce ingredients into a medium sauce pan and bring to a low boil. Stir regularly to combine all ingredients. Once boiling, reduce the heat to medium-low and cover the sauce pan, letting it simmer for approximately 20 minutes.

• Continue to stir to avoid sticking. When the apples are soft, remove from the heat and mash. Allow to cool and then store in the fridge in an airtight container.

• To prepare the chia bowl oats, combine all ingredients in a small bowl and stir to combine.

• Once mixed well, place in the fridge overnight.

• The next morning, layer the oats with the apple sauce and continue to do so until your bowl or serving cup is full.

Nice to Know: The apple sauce can be stored in the fridge in an airtight container for up to one week.

Vegan Saffron Rice Pudding

Serves 6

Ingredients

• 1⁄4 teaspoon of saffron threads

• 8 oz / 225g / 1 cup Arborio rice

• 1 vanilla pod (split)

• 1 tbsp (or to taste) rice syrup, honey, or maple syrup

• Pinch of salt

• 2.75 pints / 1.6 litres / 7 cups almond milk

To serve:

Raspberries and blackberries

Preparation Method

• Toast saffron in a dry skillet for 30 seconds. Remove from the heat and crush into a powder with a spoon.

• Whisk together the crushed saffron and almond milk.

• Put all the ingredients apart from the milk into a saucepan.

• Cook the rice on the hob, adding the milk gradually, and stirring fre- quently. (It takes around 25 minutes.)

• Serve warm, with the berries on top.

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