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Ingredients 2 cups Vanilla Unsweetened Almond Milk 1 ripe avocado (peeled, pitted and chopped) ¼ cup maple syrup 2 tsp Lotus Matcha Powder 1 tsp vanilla bean powder or 2 tsp of pure vanilla extract Method: In a blender, puree all ingredients until smooth Pour the mixture into your icypole moulds to freeze. Tap the moulds on the countertop a handful of times once they are full, to try to get rid of all the air bubbles Insert wooden icypole sticks. Freeze until icypoles are solid and totally frozen (4-6 hours or preferably overnight) Just before serving, briefly run moulds under hot water to release icypoles

Ingredients: 1 ¾ cup Lotus Almond Meal 2 eggs (whisked) ½ tsp Lotus Sea Salt Fine 1 tsp vanilla ½ tsp cinnamon ¼ tsp Nutmeg ⅔ cup Almond Milk or Coconut Milk   Method: Whisk the eggs in a small mixing bowl. Add almond meal, salt, cinnamon, nutmeg, and vanilla Add almond milk and whisk until well combined Heat saucepan to medium-high. Scoop 1-2 tbsp (depending on preference of pancake size) of the batter at a time onto saucepan, leaving enough space between pancakes to flip them. Cook for about 2 minutes on the first side, flip, and cook for about 2 minutes on the other side. Remove pancakes from saucepan and top with fresh fruit and coconut yoghurt.

Ingredients: 12 Medjool dates 1 cup almond meal 1/2 cup shredded coconut, plus 1/3 cup extra for rolling 1/3 cup coconut oil 1/3 cup carob powder 1 tablespoon chia seeds Method: Place dates in a medium bowl and cover with warm water. Stand for 1 hour. Drain and discard seeds. Process dates, almond meal, shredded coconut, coconut oil, carob powder and chia seeds until mixture comes together in a food processor. Place remaining coconut in a shallow dish. Roll level tablespoons of mixture into balls. Roll in coconut to coat. Refrigerate until set (approx. 2-3 hours).

Ingredients: 1 tsp Lotus Organic Matcha Powder 250mL soy milk Ice cubes (to serve) Boiling water ½ tsp Lotus Agave Light Syrup   Method: Sift matcha into a glass and dissolve with a bit of warm water and sweetener Fill the glass with ice cubes Pour in soy milk Stir until combined and enjoy

Ingredients: 1 cup Lotus Organic Couscous 1/2 cup dried cranberries 1 cup boiling water 2 tablespoons fresh lime juice 100g feta, crumbled 2 shallots (ends trimmed and thinly sliced) 1/3 cup pistachio kernels (coarsely chopped) 1/3 cup chopped fresh continental parsley 1/4 cup chopped fresh mint 4 red capsicums (halved lengthways and seeded) 2 tablespoons olive oil Tzatziki (to serve) Fresh mint leaves (to serve)   Method: Preheat oven to 200°C Place the couscous and dried cranberries in a heatproof bowl. Pour over both the water and lime juice Cover and set aside for five minutes or until the liquid is absorbed. Use a fork to separate the grains Add the feta, shallot, pistachio, parsley and mint to the couscous and stir until well combined Divide the couscous mixture among capsicum halves Place in a large roasting pan and drizzle over the oil Bake for 30-35 minutes or until the capsicum is tender Top each capsicum half with tzatziki and mint leaves and

Ingredients: ½ cup Lotus Coconut Flour 4 large eggs + 2 egg whites ½ cup unsalted butter (room temp) 1 tsp baking powder ½ tsp baking soda ½ tsp apple cider vinegar ½ tsp salt 1 tbsp Lotus Coconut Sugar   Method: Preheat oven to 175 degrees Using a mixer blend the room temperature butter until creamed. Add sugar and cream until well blended In another bowl mix together the eggs, egg whites, and apple cider vinegar. Add into the mixer, and blend well In a large bowl, mix together the coconut flour, baking powder, baking soda and salt Slowly add the dry ingredients to the mixer and mix until well combined Butter a bread pan and add the batter Place in the oven and bake for approx 45 minutes or until cooked through