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LOADED PROTEIN SHAKES

Salted Caramel Shake

– ½ cup frozen bananas

– ½ cup Greek Style Raglan Coconut Yoghurt

– 3 teaspoons honey or maple syrup

– 2 tablespoons vanilla pea protein

– ½ cup soy milk

– ¼ water

– ½ ice

– 1 teaspoon vanilla essence

– 1 teaspoon of salt

Extras: Popcorn coated in honey, toasted granola, coconut flakes and maple syrup to decorate

 

Peanut Butter Cup & Jam Shake

– ½ cup frozen bananas

– ½ cup Greek Style Raglan Coconut Yoghurt

– 1 teaspoon honey or maple syrup

– 2 tablespoons vanilla pea protein

– ½ cup soy milk

– ¼ water

– ½ ice

– 1 teaspoon vanilla essence

– 1 ½ teaspoon peanut butter

Extras: 2 x teaspoons jam or berries, chopped peanut, coconut flakes, freeze dried strawberries and extra peanut butter to decorate

METHOD:

Blend ice, bananas, water, soy milk and yoghurt first until smooth. Then add all other ingredients, blending until well combined.

Decorate with toppings if desired and serve immediately.

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Thanks to Raglan Coconut Yoghurt for sponsoring this recipe!

Delicious Dhal Curry

Ve, DF, GF

INGREDIENTS:

Serves 3-4

  • 2 cups yellow split peas (or lentils)
  • 2 teaspoons turmeric
  • Vegetable oil
  • 3 teaspoons cumin seeds
  • ½ medium onion, diced
  • Chilli powder (to taste)
  • ½ cup Greek Style Raglan Coconut Yoghurt
  • 1 teaspoon garam masala powder
  • 1 teaspoon curry powder
  • 2 teaspoons mustard
  • 4 chopped tomatoes
  • 1 teaspoon salt
  • 1 stock cube or equivalent (optional)

To garnish: chilli flakes, Greek Style Raglan Coconut Yoghurt, coriander

METHOD:

To cook the split peas, place them in a saucepan with 4 cups of water and simmer for approximately 20-30 minutes. If desired, add some stock to the pan to give more flavour.

In the meantime, place 2 teaspoons of oil, the diced onion and cumin seeds in a pan – fry till the onions are translucent. Add the tomatoes and combine well.

Once the split peas are cooked (soft but not soggy), drain the water (leaving ~3cm at the bottom) and stir in turmeric, chilli, curry powder and garam masala. Add the tomato and onion mix from the pan and stir well. Next, add the Greek Style Raglan Coconut Yoghurt and salt, stirring until evenly combined.

Serve with garlic naan bread, coriander and more Greek Style Raglan Coconut Yoghurt mixed with a hint of chilli.

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THANK YOU RAGLAN COCONUT YOGHURT!