Want to change your life but not sure where to start? Then look no further and check out this absolutely FREE 7 day plant based plan and shopping list. It can be hard to change to this wonderfully healthful lifestyle at first that’s for sure, and you may be left wondering what on earth you are going to be able to eat.
This can be especially true if you plan on jumping straight into a highly whole food plant diet from the start. I broke myself in gently, but still found it a massive change even though I was using lots of meat and dairy substitutes. These days I have found a happy medium and go for about 90% whole foods with 10% leeway to eat those less healthy meat and dairy substitutes, and this I find works well for me.
What is the difference between ‘whole foods’ plant based and the plant based diet?
‘Whole’ foods mean quite literally that! Anything that is left in its whole and natural state; for instance, you should eat the whole coconut instead of the extracted coconut oil. Or the whole olive instead of olive oil, the whole orange instead of orange juice… you get the idea.
On just the normal plant based diet you can happily eat oils and healthier sweeteners such as agave, maple and brown rice syrups in moderation, but the whole foods diet restricts these and may even omit them completely. This is because keeping foods in their natural state is actually a much healthier way of consuming them for the simple fact this is what nature intended for us, which makes perfect sense right?
Whole plant foods list
- Tofu (mostly considered a whole food due to minimal processing)
- All vegetables
- All fruits
- herbs and spices
- Smoothies made with whole ingredients
On top of all of the above foods the standard plant based diet allows products such as:-
- Oils such as coconut, olive, sesame, canola, and all nut and seed oils.
- Tofu, pea protein, and mycoprotein foods such as burgers, chickenless nuggets, sausages, and soy mince.
- Dairy free cheeses, shop bought nut milks, yogurts and all other commercially made dairy and meat substitutes.
- Fruit and vegetable juices
As you can see, there are many differences between the two, and using foods from the latter list will certainly make things easier for you when starting out. But, you can go straight into healthy whole foods if you stick to this 1 week meal plan that encourages mostly whole plant foods with the exception of very small amounts of oil, but feel free to omit these if you want to go straight in hardcore.
Your 7 Day whole foods plant based meal guide
This plan has been extracted from my upcoming 6 week reset program which has been created by myself and a couple of other experts in the health and fitness field, and is designed to get you buzzing with health and vitality like you have never known. The program itself also contains a series of daily 25 minute fitness videos set by our qualified personal trainer and is a mix of cardio, tabata and strength training.
Whilst doing this one week taster you should try and get some regular exercise in to help eliminate those toxins from the body. If you are new to the plant based diet then you may experience some detox symptoms such as headaches and tiredness and some light exercise may help with this.
HOW THE PLAN WORKS (Please read carefully)
- You will be given a shopping list at the beginning of the week, so make sure you have everything you need in your cupboards ready for the week ahead. Your first shopping list will probably cost you more and be lengthier than the rest of them, but this is due to the fact that you will be stocking up on some non-perishable products that will last you the whole plan.
- Breakfasts and lunch recipes will normally be for 1 person, and dinners will be for 2 due to the fact that some meals will be eaten again for either a lunch or another dinner to save time and money. You can just double the recipes if you are cooking for more.
- Do try to stick as close to the plan as possible as the nutrition has been worked out on a daily basis that is specific to the plant based diet and reviewed by our dietitian. If you start to swap and change meals about, then you may compromise this – however, a couple of changes if absolutely needed will not do any harm. This is meant to be a fun learning experience and not to feel like it’s too regimented.
- All meals and snacks have been worked out to 2,000 calories a day as this is the amount of calories required by the average person. If you are a male who is used to eating more than this, and also if you don’t have weight to lose then, feel free to eat enough to be satiated. This is not supposed to be a calorie controlled diet, so don’t go hungry! It’s about health and fitness – just listen to your body and stay away from all junk foods, which includes ANY refined sugars or carbs such as white flours, rice, pasta and breads. Everything in this plan is a wholegrain and whole food, apart from a little oil in certain recipes if called for.
- There are very minimal oils used in this plan, so if you prefer to be 100% whole foods plant based then by all means omit the oil and I will make amendments for this option. If you wish to lose weight, then you should stick to the no oil options too.
- Make sure you stick to portion sizes when it comes to snacks, especially the high fat snacks such as nuts and seeds. Be even more vigilant if you do wish to lose weight and once again, listen to your body. If you start to gain weight then you may need to cut out the high fat snacks and stick to the lower calorie ones instead.
- Use sugar-free plant milks in your usual teas and coffees, and a natural sweetener if you need sugar. Xylitol or stevia are good examples of sugar-free more natural sweeteners to use, but they are not ideal and you should aim towards cutting them down and out eventually too. You will find the best plant alternatives to use in hot drinks are soy, almond, and pea milks as they are more neutral in flavour and don’t curdle as easily. Pea is definitely the best for not curdling in coffee in my opinion. If you wish to make you nut milks even healthier, then feel free to make your own.
- Try to swap your usual tea and coffee for caffeine free versions, OR try to cut down your caffeine load in general by just having 1-2 caffeinated drinks per day if you really need to. Swap with lots of herbal teas, or green tea which is full of antioxidants and still gives you a light caffeine boost.
- Drink LOTS of pure water. Go for filtered or bottled, as opposed to tap, where possible to help keep chemical load down. You will really notice the difference in your skin when you stop drinking so much tap water. A filter is much better than the continual buying of plastic bottles for obvious reasons.
- SNACKS- Be sure to supplement your diet with 1-2 snacks from the list every day if you feel you need it. Men will need 2-3 snacks as their general calorie intake needs to be higher. An average woman needs to eat about 2000 calories per day to maintain weight, and 1500 calories to lose one pound of weight per week. An average man needs 2500 calories to maintain his weight, and 2000 to lose one pound of weight per week. But this also depends on numerous other factors of course, so bear this in mind. The meal plan without the snacks is around 15-18,00 calories depending on your portion sizes.
- If you don’t wish to snack in between meals, then you can easily incorporate your allocated snacks into mealtimes.
- If you plan on making your plant based eating permanent then going forward you may need to consider certain supplements to ensure optimum health, especially if you are very active.
EQUIPMENT YOU WILL NEED!
A high speed blender like a nutri bullet or ninja will make your life so much easier with these recipes. It’s worth the investment as it can be used for so many things, and moving forward as a plant based eater you will most definitely need one.
WEEK ONE SHOPPING LIST + THINGS TO PREP
This shopping list may seem a lot, but you may already have many of these items in your larder to start with. Plus, lots of the ingredients on this list will last you way longer than this 1 week and will be great to have in moving forward with your plant based diet plan.
- DRIED GRAINS – Jumbo oats, buckwheat pasta, buckwheat flour, buckwheat grouts, buckwheat or brown rice noodles, nutritional yeast, wholegrain sourdough bread, packet of pre-cooked brown rice or mixed wholegrains.
- DRIED FRUITS – Sultanas, goji berries (optional), unsulphered apricots, dates.
- DRIED SPICES – Turmeric, mixed herbs, baking powder, fennel seeds, chilli flakes, garlic powder, thyme, cumin, cinnamon, ginger, paprika, vanilla essence.
- NUTS AND SEEDS – Pumpkin seeds, walnuts, almonds, Brazil nuts, chia powder or seeds, sesame seeds, desiccated coconut, tahini, sugar-free peanut butter and almond butter.
- CANNED – 2 X chickpeas, 2 X sweetcorn, 2 X green lentils, 2 X kidney beans, 1 X butter OR cannellini beans
- VEGETABLES – Garlic, 3 X avocados, 2 X heads of broccoli, green and red bell pepper, onions, 2X bunches of spring onions, salad leaves, rocket, tomatoes, butternut squash, spinach, white cabbage, bulb of fennel, carrots, frozen edamame beans, frozen peas, beansprouts, cauliflower, 2 X bunches of fresh coriander, 2 X courgettes.
- FRESH FRUITS – Bananas, apples, blueberries, then any other mixed fruits of your choice.
- MISCELLANEOUS – Sugar-free nut milks of your choice (including 1 oat milk), vegan cheese (optional), whole fruit jam (no added sugar), coconut oil, apple cider vinegar, mushroom ketchup (if you can get it), balsamic vinegar, bar of dark chocolate at least 70% cacao solids, cacao powder, nutritional yeast, block of smoked tofu (or any flavour you prefer), hummus, soy or tamari sauce, miso paste (red or white), either maple, brown rice, agave or date syrup, Xylitol or stevia (optional).
HIGH PROTEIN GRANOLA
This is something that will become a staple in your diet as it just has so much nutrition, protein and healthy fats. It is also low GI, and will keep your blood sugar stable throughout the morning to help keep you filled up until lunch (or at least until your mid-morning snack).
Make this granola the day before you begin your plan, and then just keep remaking it as you run out. You can make a big batch as it will last for weeks on end, and you can also change your ingredients up each time so you don’t get bored with it. Just keep ALL your ingredients natural and sugar free; and check all labels, especially on your dried fruits. You don’t want to see any added sugars or fruits juices on any dried fruit labels, and ideally no preservatives either, though that’s sometimes hard.
- 250 grams of buckwheat grouts (you can buy these in most supermarkets or health food stores). They are very important because they are a highly nutritious and full of protein and fiber. Buckwheat is actually a seed not a grain, so it’s gluten free too! It is also an immune booster with a full array of B vitamins. You can just use these alone if you want a lower carb granola (or if you just don’t want to add oats), but using oats will bulk it out and make it more filling.
- 250 grams of jumbo oats – Full of fiber, heart friendly, and beta glucens.
- 1 cup of chopped raw walnuts – High in vitamin E and omega 3’s; good for the brain, heart and memory.
- 2/3 cup of chopped raw almonds – High in magnesium, help lower cholesterol, fat burning.
- 1/3 cup of chopped raw Brazil nuts – Selenium for mood, high in iron and calcium.
- 1 cup of coconut flakes or desiccated coconut
- 1/2 cup of milled chia powder – Omega 3’s, fiber, calcium, antioxidants.
- 1 cup of chopped dates – Anti inflammatory, bone health, phosphorus, vitamin K.
- 2/3 cup of sultanas – Iron, potassium, antioxidants.
- 15 x chopped unsulphured apricots – Vitamin A, good for the blood, bones and skin.
- Goji berries (optional, but taste great) – Powerful anti aging superfood.
- 1 x heaped tablespoon of ceylon cinnamon powder (to help with lowering blood sugar for the whole day).
- 2 x teaspoons of ginger powder – Anti inflammatory, digestive aid.
- 2/3 cup of cacao nibs – Flavenols, antioxidants, magnesium.
- 4 x tablespoons of virgin coconut oil – Fat burning, can help control blood sugar alongside a low sugar diet. You may want to add this if you want to keep your weight and calories up.
- Heat your oven to 180 degrees Celsius, then add two large baking trays with 2 tablespoons of coconut oil in each of them to melt. You don’t need to add coconut oil as it’s fine without it – you can just bake it dry and it’s more than ok.
- Mix the buckwheat grouts and jumbo oats together. Add in equal amounts to the pans and mix into the oil if using.
- Bake for about 15 mins. Take out and give another mix, then return and bake for a further 10 or so minutes until going slightly brown to golden. You want a subtle nutty effect, but not burnt!
- Take out and leave to cool; then simply add in all the other ingredients and mix well. It’s important you keep all the other ingredients in their raw state as this will keep their nutritious oils and antioxidants stable – you want this to be a virtually ‘raw’ breakfast as pure raw foods just give you more energy in general.
- Next, store in a large mason jar (or another airtight container of some kind) and it will keep for weeks – probably longer, but mine never hangs about that long.
SNACKS AND DESSERTS
Don’t allow yourself to go hungry on a plant based diet. Use your intuition, if you feel you need more food then by all means pick 1-3 of the snacks or desserts on this list and either eat them with or in-between your meals. You will need to use the foods from the snacks and desserts list a lot more if you are training hard or are very physically active.
You should keep them to a minimum (or eat only the low fat items) if you are looking to lose weight. But, on a general rule, plant based sweets can be extremely healthful if you use mostly whole food in them, and steer clear of refined sugars and oils. In fact, some are so nutritious that they can be eaten as a complete meal in themselves.
I have not allowed for the snacks or desserts on your grocery list due to potential wastage, so you will have to go through them and add them yourself.
- Nutritious green smoothies
- Blueberry ice-cream (see Sunday’s lunch menu for recipe)
- 25g of 70% minimum cacao solids dark chocolate
- Handful of dried fruit, nuts or seeds
- Plant based protein shakes made with one of these amazing protein powders
- Chopped tropical fruit such as pineapple, mango or papaya with coconut yogurt and lime zest
- Fresh coconut chunks
- 2 X oatcakes with 2 X teaspoons of nut butter
- Roasted kale chips cooked in a very low oven
- Homemade protein/energy balls and bars (check out these great raw recipes)
- Tasted soy pumpkin seeds – Heat a frying pan, add a splash of tamari or soy sauce, fast fry a couple of handfuls of pumpkin seeds until they go all sticky and gooey.
- Chunks of pre-prepared tofu
- Handful of your high protein granola mix, OR make your own tail mix
- Superfood powder shots (recommended every day for extra nutrition, energy, and generally great skin)
WEEK 1 – DAY 1
1 X large slice of oil-free wholegrain sourdough bread toasted, topped with 1 teaspoon of tahini paste, ½ a smashed avocado, salt and pepper to taste. Piece of fruit.
Sandwich of 2 slices of thick wholemeal or sourdough bread (oil free), large tablespoon of hummus, a grated carrot, big handful of rocket, and salt and pepper to taste.
Hearty tofu and vegetable MISO soup – low fat, low calorie, nutritious and filling, plant based at its finest.
Basically you can use any veggies you like, but the best blend for this type of thing is sliced cauliflower, carrots, edamame beans (you can buy pre-podded frozen ones), buckwheat or brown rice noodles, red miso paste, a couple of cloves of crushed garlic, flaked chillies, coriander, sliced spring onion, and beansprouts.
- Cook noodles separately.
- In the meantime add 1 tablespoon of miso paste to about 3/4 pint of boiling water.
- Add sliced veggies and tofu, then simmer for a couple of minutes. Last minute add your chilli, crushed garlic and coriander.
- Serve topped with raw beansprouts, sliced spring onions, and a dash of tamari or soy sauce.
Avocado and chocolate pudding
INGREDIENTS – Serves 2
- 1 x very ripe, large avocado (chilled is better)
- 1 x tablespoon of cacao powder
- Two tablespoons of nut milk
- Few drops of pure vanilla extract
- Tiny pinch of salt
- 5 tablespoons of either maple, agave or date syrup. You can keep this dish completely whole foods by adding 2-3 whole medjool dates to the mix instead of syrups, but you will need a dash more milk.
- Half a block of smoked tofu
Add all ingredients to a high speed blender, liquids first so nothing sticks on the bottom. Don’t add too much plant milk as you can always add more as you go to get the right texture. Wizz up until completely smooth. Chill again if necessary and serve.
WEEK 1 – DAY 2
5-7 dessert spoons of high protein granola with sugar-free (organic if possible) plant milk, and a large handful of fresh berries.
1 portion of lentil soup, either homemade or from the fresh counter of the supermarket (watch sugar content). 2-3 Oatcakes with sugar-free nut butter.
Chocolate chilli. (SERVES 3-4)
- 2 X cans of kidney beans
- 1 X can of butter beans or chickpeas
- 2 X cans of shopped tomatoes
- 1 X teaspoon of coconut oil (optional)
- 1 X green bell pepper
- 1 X Medium white onion
- 6 X cloves of fresh crushed garlic, or dried garlic to taste
- 2 X chilli peppers (1 green and 1 red, depending on taste)
- 2 X tsp paprika (or hot smoked paprika if you like spice)
- 1 X tsp of vegetable bouillon powder
- 1-2 X tsp of cumin powder
- 1 X tsp dried thyme
- 1 X tablespoon of mushroom ketchup if you have it
- About 15-20 grams of dark chocolate at least 70% cacao
- Chopped avocado
- Lemon juice
- Spring onions
- Salt and pepper to taste
- Fry onion, chillis, and diced green pepper with the coconut oil in a frying pan until tender. If you wish to be completely oil free then dry fry, or use a little stock or water.
- Add all herbs and spices (including garlic and bouillon powder) and dry fry for 1 minute, stirring continuously.
- Add all the other ingredients (except the topping) along with about ½ cup of hot water to get the desired consistency, then bring to a slow simmer.
- Cover and cook very low for about 15 minutes.
- Serve on brown rice. Top with chopped avocado, sliced spring onion, and a squeeze of lemon juice.
- Keeps in the fridge for up to 3 days, so save the leftovers in an airtight container.
WEEK 1 – DAY 3
40-50 grams dry weight of porridge oats made with nut milk, 1 mashed banana, a handful of raisins or sultanas, and a sprinkle of pumpkin seeds.
Large mixed salad, tomatoes, half a can of chickpeas, olives, ½ chopped avocado. Dressing of lemon, apple cider vinegar and balsamic vinegar. Handful of almonds.
Vegetable, edamame and rice stir fry – Serves 2 (make enough for tomorrow’s lunch)
- 1 X packet of mixed grains or wholegrain rice
- 2 X handfuls of frozen edamame beans
- 1 X handful of frozen peas
- 1 X small tin of sweetcorn
- 2 X courgettes chopped into cubes
- 1 X red bell pepper
- 1 X medium onion
- Head of broccoli cut into florets
- 3-4 Spring onions to garnish
- Tamari or soy sauce
- ¼ tsp cumin powder
- 1 X tsp paprika
- Shake of chilli flakes to taste
- ½ tsp dried garlic powder
- Dry fry the chopped onion in a non stick pan with a good splash of tamari or soy sauce with a little water or coconut oil until tender.
- Add all the rest of the ingredients and cook again until tender. Don’t overcook. Add the broccoli a few minutes later than the rest of the ingredients.
- Add more water or oil if you need to so it’s not too dry.
- Serve with more tamari or soy, plus thinly sliced spring onions.
WEEK 1 – DAY 4
High protein granola with nut milk, topped with 1 small sliced banana or mixed berries
Leftover vegetable and rice stir-fry (you can eat this hot or cold)
Chocolate chilli and baked potato, side salad.
- Bake 1 medium to large white or sweet potato in the over until tender, then top with leftover chilli from 2 nights ago (it will be even tastier now after all the flavours have infused).
- It is best to reheat your chilli in an ovenproof dish in the oven covered with tin foil. You may need to add a dash more water to stop it from drying out.
- Top with chopped avocado, chopped green bell peppers and spring onions. Add a drizzle of lemon juice on top.
- Serve with a green salad.
WEEK 1 DAY 5
Green power smoothie
- Add to a blender 1 ripe banana, 1-2 pitted dates, 1 dessertspoon of shelled hemp or chia seeds, ½ an avocado, and a large handful of spinach.
- Add plant milk or water and wizz until very creamy and smooth. The thicker you make it, the longer it will fill you up!
Toasted peanut butter sandwiches (also tastes good with marmite or yeast extract). Toast your sourdough or granary bread, leave to cool, spread with peanut butter and yeast extract and wrap up for work. Have a piece of fruit and a couple of squares of dark chocolate for afters.
Buckwheat pasta with roasted butternut squash, broccoli and peas. Homemade parmesan (Make enough for tomorrow’s lunch).
INGREDIENTS: Serves 3
- 200-250g buckwheat, lentil, chickpea or spelt pasta (dry weight)
- 1 head of broccoli
- 1 medium butternut squash
- 1 X cup of frozen peas
- 1 X teaspoon of smoked paprika
- Chilli flakes
- Balsamic vinegar
- Coconut oil (optional)
- Salt and pepper
- 2 X tablespoons of nutritional yeast
- 1 X teaspoon of dried garlic powder
- 2 X tablespoons of sesame seeds
- Chop butternut squash into bitesize chunks, drizzle with balsamic vinegar and olive oil if using, add paprika, chilli flakes, salt, pepper, and a sprinkle of dried garlic to taste. Roast in a medium oven until fully cooked.
- Meanwhile, cook your pasta as per packet instructions.
- Chop broccoli into florets and steam along with your peas, until al dente.
- Make you parmesan by blitzing in a blender (but ideally a coffee grinder) your nutritional yeast, garlic powder, sesame seeds and a pinch of salt and pepper (go easy on the salt – taste it first).
- Toss all your ingredients (apart from the parmesan) together with a little extra virgin olive oil (optional) and serve sprinkled with your vegan parmesan cheese.
DAY 6 – WEEK 1
Peanut butter, sliced apple, and cinnamon sourdough toast. Cook 1-2 slices of toast and add your sugar-free peanut butter (go easy on this if you are having 2 slices). Top with slices of apple and a sprinkle of cinnamon.
Lat night’s pasta can be eaten hot or cold with a side salad.
Chickpea burgers, chunky chips (or a bun) in their skins and apple slaw. Makes 4 medium patties. Serves 2-4 depending on how hungry you are! Will keep in the fridge for 3 days uncooked.
- 1 X can of chickpeas (400g)
- 1 X 340 gram can of sweetcorn
- 1tsp ground coriander
- 1tsp of paprika
- 1/2 tsp cumin
- Good pinch of salt and pepper
- Handful of fresh coriander
- 3-4 tablespoons of buckwheat flour to bind
- Coconut oil (optional)
- 1 X whole lemon – juice and rind
- Enough potatoes for however many people you are cooking for.
- 1 X large onion
- 1 X bulb of fennel
- 1/2 white cabbage
- 2 X carrots
- 1 Apple
- 1 tsp of fennel seeds
- Apple cider vinegar (check out AVC’s amazing benefits)
- Heat oven to 180 degrees.
- Add your drained chickpeas, sweetcorn, coriander (fresh and dried), paprika, cumin, salt, pepper, finely grated lemon rind and flour to a food processor and mix. Don’t mix it to a pulp as you want it to have texture, so leave lumps.
- Mold 4 patties on a floured surface.
- Cook your chunky chips by boiling until almost cooked your chipped potatoes with skins still on. Add a tiny bit of coconut oil to oven trays (optional) and heat. Add your chunky potatoes, a pinch of salt and bake until golden (if you wish to make spicy wedges, then feel free to add paprika and garlic too).
- Meanwhile, cook your patties in a little coconut oil (again optional) in a non-stick frying pan until golden brown.
- Serve with a slaw made from very thinly sliced apple, fennel, cabbage, onion, grated carrot, fennel seeds, salt, pepper, dressed in drizzle of apple cider vinegar and the juice from your lemon
WEEK 1 – DAY 7
SPECIAL SUNDAY BREAKFAST
Buckwheat and oat flour pancakes
- 1/2 cup oat flour (you can easily make your own)
- 1/2 cup buckwheat flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 3/4 cup oat milk
- 1 banana
- 1 tbsp almond butter
- 1 tbsp maple syrup (optional)
- Mix your dry ingredients in a separate bowl.
- Place the rest of the ingredients in a blender and blend until smooth.
- Combine dry and wet ingredients in the bowl and stir with a spoon.
- Place ¼ cup of batter in a non-stick skillet (or a lightly greased skillet) and cook for about two minutes for each side.
- Serve with coconut yogurt/fresh fruit, or whole fruit no added sugar jam.
SUNDAY LUNCH (or have this at dinner time if you prefer)
Easy nut roast served with roast potatoes, fresh vegetables and oil-free gravy (optional)
NUT ROAST RECIPE
- 200 g red or green lentils (you can use a tin for ease if you like)
- 200g chopped mixed nuts
- 1 finely chopped onion
- 2 cloves crushed garlic
- 50g unsulphered, dried apricots roughly chopped
- 50g pumpkin and sunflower seeds
- 1x grated carrot
- 1½ tsp dried mixed herbs
- 1 tsp tamari sauce
- 1 tsp turmeric powder
- Salt and pepper to taste
- Preheat your oven to 180°C/gas mark 4.
- Add a little coconut or olive oil to a large frying pan, and fry your onions gently for a few minutes (you can do this oil free if you like by frying in a little water).
- Add in the rest of your ingredients apart from the salt and pepper.
- Fry over for another couple of minutes then add your either pre-cooked or canned, drained lentils, stir and season to taste.
- Line your loaf tin (about 20cm x 10cm) with non-stick baking paper and spoon in the mixture, making sure to press down well.
- Bake for 50 minutes, remove then cool slightly before gently removing from tin. Cut into chunky slices.
- Serve with your crispy roast potatoes, onion gravy (optional), and steamed veggies of your choice.
- You can store this meat loaf for up to 3 days in your refrigerator, OR up to 3 months in the freezer
- ¼ of a cup of wholewheat flour
- 2 x tablespoons of nutritional yeast
- ½ teaspoon of onion or garlic powder
- 2 x cups of vegetable boullion or stock
- 2 x tablespoons of tamari
- 2 x tablespoons of water
- Add dry ingredients to a hot saucepan and toast off slightly for about 30 seconds.
- Wisk in wet ingredients, slowly adding a bit at a time to stop it from clumping
Blueberry Ice-cream. Serves 2
- 2-3 pre-sliced and frozen ripe bananas
- 1 x cup of frozen blueberries (the pre frozen shop bought ones work best)
- ½ cup of coconut yogurt or plant milk (you may need to keep adding a little more as you go slowly to get the ice-cream texture you are looking for.
Simply put all your ingredients into a powerful blender and wizz up on high speed. The frozen fruits will freeze up your yogurt (or milk) as it blends. Make sure you use only sliced frozen banana, otherwise you may bust your blender if you chuck a whole one in. I’ve done this… twice!
Serve immediately. This doesn’t freeze well, weirdly!
TEA OR DINNER
Vegan cheese and onion on toast (my favorite brand of melty cheese is the Koko coconut cheese)
- Toast under a hot grill your wholemeal toast or sourdough on one side.
- Very finely chop an onion.
- Add your grated cheese and very finely chopped onion to the untoasted side of bread.
- Grill until melted and brown.
- You can add a splash of mushroom ketchup or tamari sauce before putting under the grill for extra taste
(If you want an oil free dish, then tasted sourdough spread with tahini and whole fruit jam is just as delicious).
I hope you have enjoyed your week long diet plan. I hope it has given you an understanding and insight into how tasty and delicious a plant based diet can be, and also how varied the foods are too.
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