- Nut butter (e.g. almond, peanut butter)
- Mixed seeds (e.g. sunflower seeds, hemp seeds, pumpkin seeds, chia seeds)
- Medjool dates
Step by Step Instructions
Use an empty glass jar.
Add the nut butter (2/3rd jar), then the seeds (1/3rd jar).
Combine using a spoon.
Using a knife, make a lengthwise slit into the dates, remove the pits, then stuff the dates with the nut and seeds butter.
You can leave the leftover nut butter with mixed seeds in the fridge for later use. It’s a nice way to boost the nutrient content of your regular nut butter. Perfect on toast or added to porridge for a plant-powered breakfast.
Roasted Squash, Kale and Quinoa saladThis warm salad is a filling and delicious packed lunch. It has three portions of fruit and vegetables and a source of omega-3s from the walnuts. Squash is packed with powerful carotenoids and kale is a fantastic source of calcium,...
Creamy Mushroom, Leek and Pea RisottoThis creamy risotto recipe is the perfect midweek meal. It is quick to make and feels so comforting. It is inspired by the traditional risotto recipes from Italy, but this version is free of the cholesterol and high amounts of...
Spicy Falafel Saladby Holly AdelaideServes 4Good for: LunchTime: 20 mins prep30 mins cookIngredientsFor the falafels 2 cans chickpeas (400g), drained and rinsed 1 onion, finely diced 1 tsp ground cumin 1 tsp ground coriander ½ tsp cayenne pepper 4 tbsp lemon juice 4...