Food & Recipes

Elvis Presley's Fried Peanut Butter and Banana Sandwich Recipe

This Peanut Butter treat is not for weight-watchers!

''It'd be just floating in butter,'' said Elvis's personal chef, Jenkins Langston. ''You'd turn it and turn it and turn it until all the butter was soaked up; that's when he liked it.''


  • 2 slices white bread
  • 2 tablespoons butter
  • 1 small ripe banana
  • 2 tablespoons creamy peanut butter


Place 2 the bread in a toaster on a light setting and lightly toast. Mash the ripe banana with a fork until creamy.  Spread the peanut butter on the toasted bread with a knife, and top one side with the mashed banana. Make a sandwich with the two slices. Heat pan over medium heat with all the butter and fry the sandwich,  browning each side, flipping regularly until all the butter is soaked up. Slice Diagonally and enjoy!

Hazelnut Butter Pesto recipe

A go-to pesto — packed full of flavour and a real showstopper in even the most simple of dishes. Works great with ribbon pastas such as Pappardelle or Linguini !


  • 4 cups basil leaves, washed and destalked
  • 1 cup fresh parsley, finely chopped
  • 1 – 2 tsp agave syrup
  • 2 Tbsp fresh lemon juice
  • ¼ cup extra virgin olive oil
  • ⅓ tsp fresh ground pepper
  • ½ tsp sea salt
  • ½ cup crunchy hazelnut butter
  • 1 – 2 cloves fresh garlic, crushed
  • 3 tbs nutritional yeast flakes (optional)


  1. Chop the basil and parsley until reduced to 1 cup basil and 1/4 cup parsley.
  2. Blend all ingredients until smooth, slowly adding the nut butter.
  3. Add more olive oil as needed for desired consistency.
  4. Check seasoning.


Always try to buy you nut butter fresh from the Nut Butter Mill, free of nasty additives and preservatives.

Try this pesto on a purple flowering broccoli salad!


  • 1 cup shelled broad beans
  • 3 handfuls purple sprouting broccoli, thinly sliced including the stalk (use a mandolin slicer if possible)
  • 1 zuchini (courgette), cut into ribbons
  • 3 handfuls alfalfa or other microherbs


This salad can be raw, or you can grill the broccoli and zuchini.

To Serve:

Mix together all the ingredients in a bowl. Dress with a few basil and parsley leaves, a couple of spoonfuls of the pesto that was set aside, and a scattering of hazelnuts and herbs.

Nut Butter Spread Recipe

This salty-sweet smooth nut butter spread is a little bit naughty, but also very nice.


  • 2 cups smooth macadamia butter
  • 1 cup cashew butter
  • ¼ cup softened vegan spread or coconut oil
  • ½ cup pure maple or agave syrup
  • 1 tbsp pure vanilla extract or 1 vanilla pod, use the scraped out seeds
  • ½ tsp salt (preferably Himalayan)
  • generous pinch of coarse sea salt


  1. Mix the cashew butter and the macadamia butter inside a bowl until the mixture is even.
  2. Add salt, vegan spread, vanilla and the maple syrup and evenly mix in the coarse sea salt.
  3. Optionally add the finished butter to a clean glass jar.
  4. Leave to rest for 24 hours to allow flavors and texture to develop. Yum.
When buying nut butter from a store, look out for stores that make their own fresh nut butter using the Vince Russell Nut Butter Mill, to avoid preservatives, and to ensure maximum freshness.

Chia pudding with pistachio butter

This desert is as healthy as you can get. The chia seeds and pistachio nuts are packed full of nutrition and delicate flavor.


  • 100g Chia seeds
  • ½ litre Coconut milk or almond milk
  • Lemon zest of one lemon
  • 50g Pistachio butter
  • 15g sweetener (maple, agave syrup, etc)
  • 125ml plain vegan yoghurt
  • Fruit and mint leaves (optional)


  1. Place chia seeds in coconut or almond milk, mix sweetener and lemon zest and leave in the fridge for 90 minutes.
  2. Mix the pistachio butter and yoghurt.
  3. In a wide glass or bowl, put two tablespoons of chia pudding on the bottom, then two tablespoons of pistachio cream, and arrange until the glass is full.
  4. Decorate with fruit and a leaf of fresh mint.

Preparation time: 1 hours 45 min.

Serve: 4 servings

Crispy Asian Salad

with Peanut Sauce Dressing

Enjoy this crispy crunchy, and healthy salad with a delicious Asian style dressing powered by Peanut Butter.

This salad also makes a colorful and refreshing side dish. It’s highly nutritious, and beats anything you can buy in a store.It’s easy to make so give it a try.

Rich in healthy veggies like cucumber, carrot, sugar snap pea, and spinach which is all tossed in a homemade peanut sauce dressing.

Ingredients for Salad:

  • 6 cups of baby spinach
  • 1-2 carrots, shredded
  • 1 red bell pepper, sliced
  • ½ red onion, thinly sliced
  • ½ cup of peanuts
  • 1 teaspoon sesame seeds
  • 1-2 cucumber, sliced
  • 1 cup snap peas
PREP TIME: 20 minutes
COOK TIME: 10 minutes 

Ingredients for Peanut Sauce Dressing:

  • ¼ cup vegetable oil
  • ⅓ cup vinegar (use wine vinegar if available)
  • 1 teaspoon ginger, chopped
  • 1-2 tablespoon soy sauce
  • 1-2 tablespoon sweetener *
  • 3 tablespoon peanut butter
  • 2-3 tablespoon sesame oil
* Sweetener suggestions:
  • Palm sugar
  • Maple syrup
  • Coconut sugar
  • Honey

Salad Preparation:

  1.  Boil a small pot half full of water and add sugar snap peas, cook for 5 minutes, should be tender with a slight amount of crisp, and set aside.
  2. Combine all the salad ingredients in a bowl, mix properly, and pour the dressing over the salad to taste.
  3. An added option is to roast an extra teaspoon of roasted sesame seeds if looking to impress with finishing presentation touches.


Peanut butter is made by grinding dry roasted peanuts and is often sold with additional ingredients such as salt and sweeteners?

If you buy your Peanut Butter from food stores that have a Vince Russell Nut Butter Mill, then the Peanut Butter will be fresher, and most often free off additives (check the labels or ask the shop staff).

Berry Cashew Nut Butter Buddha Bowl recipe

This easy brekky Buddha Bowl tastes great if prepared the night before. 

Overnight oats ingredients:

  • 1 cups rolled oats (use gluten free if needed)
  • 1 cup plant-based milk
  • 2 tbsp chia seeds
  • 2 tbsp maple syrup or honey
  • ½ teaspoon vanilla
  • 1 very ripe banana finely mashed
  • zest of 1 lemon
  • ½ cup plain vegan yoghurt or cream (optional)

Preparing the overnight oats:

Combine the oats, milk, chia seeds, etc. and mix well or use a blender for a smoother porridge.

Store in a jar or sealed container in the refrigerator for at least 4 hours or overnight.


  • ⅓ cup fresh cashew butter
  • 2 tbsp jam (optional)
  • ⅓ cup trail mix
  • Fresh fruit to taste

Some fruit combo ideas:

  • Boysenberries and raspberries
  • Kiwi fruit and bananas
  • Jackfruit and strawberries
  • Banana and Blueberries

Have some fun decorating your bowl with toppings of choice.

Rather than cooking oats in boiling water and serving the porridge hot, when you do the four hour soak, the oats and chia seeds absorb the liquid creating a creamy texture that tastes like a dessert.

Asian peanut pasta

A new Asian twist to your pasta dish,
still within your calorie limit!
This is a perfect quick meal for lunches and dinners which is full of flavor.


  • 1 kg wheat pasta (or any pasta that you like)
  • 4 cloves of garlic, minced
  • 1 onion, chopped
  • 2-3 blocks of Tofu
  • Chopped vegetables of your choice, such as cabbage, carrots or bell pepper
  • Leeks, chopped (can use Shallots or Chives)
  • ½ cup oeanuts
  • Salt and pepper to taste
  • 1 tbsp brown sugar
  • 3 tbsp sesame oil
  • ⅓ cup olive oil
  • ¼ cup smooth peanut butter
  • 9 tbsps oyster sauce
    (you can get vegan style oyster sauce)
  • ⅓ cup Reserved pasta water


  1. Cook pasta until al dente. Reserve ⅓ cup of pasta water
  2. Saute minced garlic and chopped onions in the heated olive oil
  3. Add tofu, sear until browned well, and saute the rest of the vegetables.
  4. In a separate bowl, dilute the brown sugar to the reserved pasta water. Then, add the liquids to the cooking vegetables and reduce until desired consistency.
  5. Add the cooked pasta and mix well.


Get fresh peanut butter to truly transform a bowl of noodles into a flavor-packed feast.

Almond Butter Apple Crisps

Here’s a very simple and healthy snack you can keep in your fridge. Great for busy people on the go and also a healthy snack for the kids.


  • Fresh apples
  • Cinnamon powder
  • Almond butter
Sometimes the simple things are the best, especially when you're on the go.
Power through the day with a health and equally yummy snack.


  1. Thinly slice apples. Dip in lemon water while doing the rest to avoid browning.
  2. Spread almond butter in each slice. You can sandwich two apple crips or take one apple crisp with a spreading of almond butter on top – for more almond butter goodness!
  3. Sprinkle it with cinnamon powder.

Wreath salad dressed to the nines with cashew-raspberry vinaigrette

Elevate your greens this Christmas by styling them into an edible wreath and dressing them in this creamy, dreamy cashew-raspberry vinaigrette.
We've gone all out with this bejewelled beetroot and berry wreath, but you can transform even the simplest of salads into a real show stopper with this vibrant pink cashew butter dressing. It's velvety and tart, with the perfect hint of sweet, and will pair beautifully with just about anything!

Fun tips to add the glam factor to your festive wreath salad

  • Dust some macadamia nuts with edible gold powder and you have yourself some glitzy Christmas baubles.
  • Gently shape some vegan nut cheese into small balls and dust with beetroot or berry powder.
  • Trade standard beets for the hypnotizing candy cane variety hailing from Chioggia (best enjoyed raw, in thin slices; cook them and their mesmerizing swirls will blur together).
  • Add a sprinkling of edible dirt or crushed pistachios and sneak in some popping candy to make this salad truly next level.
  • Give the cashew-raspberry vinaigrette pride of place, at the centre of the wreath, and in the prettiest small bowl you can find.
Cashew-Raspberry Dressing
You can have any salad dressed to the nines in just a few minutes with this luscious raspberry and cashew butter vinaigrette.


  • ¼ cup cashew butter
  • ½ cup raspberries (fresh or frozen)
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp maple syrup
  • ½ tsp mustard
    salt and black pepper to taste
  • ¼ cup water
Place all the ingredients in a high-speed blender and blend until smooth. Add water to achieve the desired consistency, and if you don't need to keep it oil free, you can also add a splash of olive oil. Serve with your favourite salad.

Blue eggplant and pistachio moussaka recipe

Filling and satisfying, this classic dish emerged from the Balkans and the Middle East, and now enjoyed around the world.


  • 1 ½ Eggplant
  • 300 g Pistachio Butter
  • ½ cup crush Pistachios
  • ¾ kg Vegan Sour Cream
  • 3 cups coarsely chopped nuts and seeds
  • I tsp. salt
  • Salt & Pepper to taste
  • 400 g Vegan Cheese

Preparation time: 25 minutes
Baking time: 45 minutes
Total time: 1 hour and 10 minutes.


Serves 4.
Per serving: 469 calories; I9g protein; 25g fat; 45g carbohydrates; i38mg cholesterol; 711mg sodium


Cut the eggplant into thin slices and salt it so that the water gets drained from it: let it sit for 10 to 15 minutes.

Put the sour cream into a pot, slowly heat up the pot and then add the pistachio butter. Whisk it until it creamy.

Season it with a bit of salt and ground pepper. Put the pot aside to cool.

Arrange the eggplant on the bottom of the bowl so it covers it completely.

Pour of the pistachio sauce over the eggplant, sprinkle with grated cheese and the chopped pistachios. Repeat the procedure 3 more times.

The last layer should only have the sauce and the grated cheese.

Bake in a preheated oven at 200° Celsius for 45 minutes.

Notes: for the freshest Pistachio Nut Butter, look for the Vince Russell Nut Butter Mill in your local supermarket or health food store. If they don’t have one, recommend they get one, cheers!