We have teamed up with some fab local businesses to create some helpful well-being advice for all brides on the run up to the big day! Over the next few months we will be helping you with some meal plan ideas, workout routines and skin care advice!
As many of you may have heard this month lots of people got on board with Veganaury…as we are nearly into February we thought you might want to continue with this healthy plant based diet or try it for the first time! We have decided to kick off TWG Well-being with the amazing Leafy Green and Co in Warrenpoint, it is a plant based café; they use no dairy and no refined sugar! We have tried and tested food and we can vouch for how delicious it is!
Leafy Green and Co have kindly shared some of their favourite recipes with us! They are all suitable for the Vegan diet, easy to make and really tasty! For anyone who is a little unsure if plant based eating is for them, we asked Leafy Green and Co why plant-based meals are beneficial to your health and weight-loss! Here’s what they said!
Substituting things like lentils, beans, and mushrooms for mince reduces your saturated fat without forgoing the protein you need to keep you going all day long!
Introducing healthy fats in to your diet - like coconut oil and cashews instead of butter and cheese – keeps you feeling fuller for longer without draining you of the energy it takes to digest harsher fats.
Ridding yourself of refined sugars and replacing them with their unrefined variants – like coconut sugar and pure maple syrup – takes away the groggy feeling you’ll have from trying to digest heavily processed ingredients.
Eating a whole-foods diet provides your body with all of the vitamins, protein, carbs and healthy fats it needs! This eliminates your body’s cravings for snacks and short-term energy boosts.
Here are the recipes…we hope you love them as much as we do!! Be sure to give Leafy Green and Co a follow on Instagram (@leafygreens.co) for more inspo and if you’re at TWG trying on dresses give them a shout for brunch – you’ll not regret it!
Mexican Quinoa Bake
One medium white onion
One celery stalk
One small carrot
3-4 cloves of garlic
1 tin each of black beans, kidney beans
2 bell peppers; sliced
1 tin of tomatoes blitzed
2 teaspoons of tomato puree
150 ml of low-sodium vegetable stock
2 teaspoons of cumin, 2 teaspoons of smoked paprika, 1 teaspoon of chilli powder, 1 teaspoon of ground coriander
For the quinoa and oat topping:
One cup of gluten-free oats
One cup of cooked black or white quinoa
½ cup nutritional yeast
Again, 2 teaspoons of cumin, 2 teaspoons of smoked paprika, 1 teaspoon of chilli powder, 1 teaspoon of ground coriander
Dice your onions, carrots, celery and peppers and begin sautéing them in a little olive oil or a small splash of water in a pan on low head with the lid on, about 5-10 minutes until onions are soft and fragrant
Then add minced garlic and all of your spices and cook again with the lid on for about 30 seconds, until the garlic is fragrant but not browned
Stir in your tomato puree and cook for a further 30 seconds, before adding your blitzed tin of tomatoes and your stock
Cook this mixture for about 20 minutes until reduced, then add your rinsed beans
Pour this mixture into an 8inch and deep-set casserole dish
Sprinkle your quinoa and oat spiced topping overtop and bake for 30 minutes or until browned all over
Enjoy with our super simple sweetcorn, mango and coriander salsa
1 tin of sweetcorn, drained
One beautifully ripe mango
1 red chilli, deseeded and diced
1/2 cup of chopped coriander
One red onion, finely diced
Red Lentil & Mushroom Bolognese
One white onion diced
One stalk celery diced
One carrot diced
Three cloves of garlic minced
About two cups of mushrooms, blitzed to a mince-like texture
One cup of dried red split lentils
2 teaspoons of tomato puree
2 tins of chopped tomatoes
150mls vegetable stock
Splash of red wine; optional
Two teaspoons of dried basil
Begin by sautéing your onions, celery and carrot on low heat with the lid on in a little olive oil, until onions are soft and translucent
Stir in your minced garlic and cook for 30 seconds until garlic is fragrant and not yet browned
Stir in tomato puree and splash of red wine and cook for 30 seconds further
Cover whole mixture in chopped tomatoes, stock, basil, and lentils, and cook on low heat with lid on for 30 minutes
Stir in your blitzed mushrooms and cook for a further 10 minutes
Serve over your favourite wholemeal spaghetti, brown rice pasta or courgetti! Top with nutritional yeast as a beautiful replacement for parmesan cheese
Alternatively, turn it into a beautiful Shephard’s Pie by placing the mixture in a casserole dish and covering with celeriac & butterbean mash, or sweet potato slices! Bake this for about 40 minutes, until your chosen topping has browned.
Celeriac and Butterbean mash: one large celeriac, chopped and boiled for 15 minutes or until tender and one tin of butterbeans, drained – blitz together in a blender with 2 tablespoons of olive oil – so simple and so delicious, plus much lower in carbs than your typical mash!
Simple Lentil and Potato Dahl
One large white onion; diced
Two cloves of garlic; minced
One one-inch piece of ginger; minced
Two teaspoons of garam masala
One teaspoons of ground cumin
One teaspoon of chilli powder
One tin of tomatoes; blitzed until smooth
½ tin of coconut milk
One litre of low-sodium stock
One cup of dried red lentils
Two large, floury potatoes; chopped to inch-size pieces
Sautee your onions for about 5 minutes on low heat until soft and translucent
Add your garlic, ginger and spices and cook for 30 seconds until fragrant
Cover mixture in your blended tomatoes, stock, potatoes and lentils and cook for about 30 minutes, stirring occasionally, until your lentils are tender
Stir in your half tin of coconut milk
Serve over brown rice with some freshly chopped chillies and coriander leaf!
Low Carb? Sub your potatoes for one head of chopped cauliflower, and serve over lightly toasted cauliflower rice!
Blueberry Swirl Cheesecake
525 grams (or 3 and a ½ cup) cashews soaked for at least 4 hours or overnight
100 grams (or ½ cup) melted coconut oil
Juice of 2 lemons
¼ cup of maple syrup
1 fresh vanilla pod scraped or 2 teaspoons of vanilla essence
2 tins of full-fat coconut milk, refrigerating overnight so the cream has separated from the water
100 (or one cup) grams of frozen blueberries
For the base
300 grams of walnuts
350 grams of medjool dates
For your base, blitz your dates in a high-powered blender for ten seconds, before adding your walnuts and blitzing for a further 10 seconds, until the mixture is crumbly but not wet.
Press this mixture into a 20cm lined round baking tin and tightly compact it with a spatula.
For your cake, take your soaked cashews and drain off any excess moisture.
Scoop the cream off of the top of your chilled coconut milk, leaving behind the coconut water (keep this water to add to your smoothies another time!)
Place the cashews, coconut cream and all other ingredients bar the blueberries in to your high-speed blender
Pulse this mixture on and off for a minute to break it down, and then blend it for anywhere between 2 and 5 minutes – you’ll know it’s done when it is completely smooth and resembles a milk-like consistency
Remove two-thirds of this mixture and set aside, then add your blueberries to the remaining one-third of the mixture in the blender, and blend once more until it is smooth; a little chunkier this time is fine
Poor the blueberry layer on to your crust and allow to set for 15 minutes in the freezer, before pouring over your two-thirds of vanilla lemon layer. Take a small spoon, and begin swirling your two layers together just a little so the blueberry appears faintly on top between the smooth cream layers.