Food & Recipes

Almond Butter and Artichoke Soup recipe

Almond butter elevates this delicious, creamy soup


  • 1 Tbsp olive oil
  • 2 small shallots, chopped
  • 2 x 280g jars marinated artichokes, drained and thinly sliced

  • 3 cups vegetable stock
  • Salt to taste
  • ⅓ cup smooth almond butter
  • 2 tsp fresh lemon juice
  • tsp cayenne pepper
  • 1 cup plain unsweetened almond milk
  • 1 Tbsp snipped fresh microherbs, to garnish

  • 2 Tbsp toasted almond flakes, to garnish

Notes on Almond Butter:

Fresh Nut Butter is the best, when purchasing, look for a Nut Butter Mill in your local supermarket or health food store.


  1. In a large pan, heat the oil over medium heat.
  2. Add the shallots, cover, and cook until softened.
  3. Uncover and stir in the artichoke hearts, stock, and salt to taste.
  4. Bring to boil, then reduce heat to low.
  5. Simmer, uncovered, until the artichokes are tender, 15 to 20 minutes.
  6. Stir in the almond butter, lemon juice, and cayenne.
  7. Use an immersion blender to puree the soup or transfer the soup to a high-speed blender and blend til smooth.
  8. Return the soup to the pot.
  9. Stir in the almond milk, then taste and adjust the seasonings.
  10. Simmer over medium heat until hot, about 5 minutes.
  11. Ladle into 4 bowls, top with microherbs and then sprinkle with toasted almond flakes.

Serves 4.

Peanut Butter Freakshake

Freakout with the Perfect Peanut Butter Milkshake. This protein-shake is freaky delicious and also nutritious.


  • 1 banana, peeled and sliced
  • 1 heaped tbsp smooth peanut butter
  • 2 scoops of vegan vanilla icecream
  • 1 cup of plantmilk + more as needed for desired consistency
  • 1 tsp salt


  • chocolate sauce
  • squirty cream
  • crushed peanuts


  1. Place all the ingredients for the shake in a blender and blend until combined. Add more milk if too thick.
  2. Pour into a tall glass or jar.
  3. Decorate with the cream, chocolate sauce and peanut.
  4. Enjoy.

The best Peanut Butter:

Always look for a local supplier that has a Nut Butter Mill in their store for the freshest nut butter free of additives.

Crispy Tofu
in Peanut Butter Sauce

Take a trip to flavor town with this protein rich recipe. Serve alone with dipping sauce for a filling entree, or serve on rice for a satisfying meal.


  • ½ firm or extra firm tofu, pressed to remove water
  • 4 tsp. toasted sesame seeds
  • 1 tsp. sesame oil


  • 1 tbsp sesame oil
  •  1 ½ Tbsp soy sauce or tamari (gf)
  •  1 tsp. unseasoned rice vinegar
  •  1 Tbsp agave or maple syrup
  •  1 tsp. Sriracha (or other hot sauce)
  • ½ tsp. fresh grated ginger


  •  1 tbsp. fresh grated ginger root
  •  2 tbsp. smooth peanut butter
  •  2 tbsp. tahini
  •  3 tbsp .soy sauce or tamari
  •  2  tbsp. agave or maple syrup
  •  2 tsp. unseasoned rice vinegar
  • 3 tbsp. water


  1. Drain and press tofu- either in a press or on a plate with a weight placed on top. Lave to drain for as long as possible to remove excess liquid.
  2. While tofu is pressing, whisk together the sesame oil, soy sauce, rice vinegar, agave, sriracha and ginger to make the marinade.
  3. Preheat oven to 200C.
  4. Cut tofu into about 10 strips, about ½ inch wide.
  5. Lay the tofu strips cut side down in a flat baking dish.
  6. Pour the marinade over the tofu, turning to make sure all sides are covered.
  7. Leave to marinade for about 20 minutes.
  8. Sprinkle half the toasted sesame seeds over the tofu; turn and repeat with the remainder.
  9. Spray a small baking sheet with the sesame oil.
  10. Lay the strips on the baking sheet.
  11. Bake for 20 minutes, turn carefully and bake for 10-20 minutes more, depending on how crispy you want it.
  12. While the tofu bakes, whisk or blend together the ginger, peanut butter, tahini, soy sauce, agave, rice vinegar, and the water. Add the agave slowly so the sauce is not over sweet.
  13. For Entree, serve tofu hot, with sauce for dipping.
    For Meal, serve tofu on a bowl of hot rice drenched in sauce

    Garnish: chopped shallots (optional).

Chocolate Cashew Nut Butter Ice Cream
Quick and Easy Recipe

We all scream for ice cream!
We all go nuts when it's healthy to boot!


  • ¾ cup smooth cashew nut butter
  • 10-15 Medjool dates
  • 1 cup almond milk
  • 4 tablespoons cocoa powder
  • ¼ teaspoon vanilla powder


  1. Place all the ingredients into blender.
  2. Mix for a few minutes until the mixture is completely smooth.
  3. Taste and mix in more cocoa if you want a stronger chocolate taste.
  4. Pour the ice cream mixture into a freezer-friendly container with lid, and put in freezer.
  5. Freeze for 3-6 hours, until firm. Enjoy! If enjoying the next day or later, allow to thaw for about 30 minutes to an hour at room temperature, or until soft enough to scoop.
The best nut butter is fresh nut butter free from nasty preservatives and added sugar.
Look out for the Nut Butter Mill in your food store for fresh nut butter without nasty additives.

Nut Butter filled
Choccy Dates recipe

Just in time for Christmas, these Nut Butter filled chocolate dates are a quick and easy, healthier sweet for sharing with friends and family.


  • 12 dates (organic Medjool are a good choice)
  • 12 tbsp organic nut butter (Peanut butter, cashew butter, almond butter, etc)
  • Pinch of coarse sea salt, or Pink Himalayan salt
  • ¾ cup of organic dark chocolate (96g)
  • Organic desiccated coconut

Alternative Coating Options:

  • Organic pistachios, crushed,
  • Freeze-dried raspberries
  • 1 ½ tbsp of dried rose petals


  1. Line a plate or serving tray with non-stick baking paper.
  2. Slice the dates open lengthways and remove the seeds.
  3. Fill the dates with 1 tbsp of nut butter and close. Refrigerate the dates.
  4. Break chocolate into small pieces and place in a pot on a stove top, or use a heat safe bowl in a microwave. Heat and stir the chocolate every 20-30 seconds for a total of 3 minutes or until fully melted.
  5. Dip the dates in chocolate and place on the plate or lined tray.
  6. Sprinkle the dates with a small pinch of salt and coconut flakes. Return to the fridge for 30 minutes.

Try to get your nut butter fresh from the Nut Butter Mill. If your local health food store or pantry doesn't have a nut butter mill, maybe suggest it to them? That's the best way to ensure your nut butter is fresh and free of additives.

Savoury Energy Balls

Yes they are a thing!

Who says energy balls have to be sweet? This Savoury Energy Balls recipe has the classic combo of Peanut Butter and Promite! OMG…

Makes between 10 and 12 balls.

  • ½ cup crunchy peanut butter
  • ½ cup white beans, drained and rinsed
  • 2 tbsp oats, ground into flour
  • 2 tbsp seeds, sesame or linseed or mix
  • 1 tbsp Promite (or Vegemite, OzEmite, etc)
  • 1 tbsp nutritional yeast


  1. Make the oat flour first by blitzing the oats in a blender.
  2. Combine with all the other ingredients and pulse until well-incorporated.
  3. Wet fingers slightly (this prevents the dough from sticking) and use a ½ tbsp measure to scoop out balls of “dough” and roll into spheres.
  4. Store in an airtight container in the fridge for up to one week, or in the freezer for up to two months. Believe us, they won’t last that long!

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