24 plant-based recipes to nourish & fuel your body

Thank you SO much for downloading this beautiful collection of plant-based recipes!

I’m so glad it’s at your fingertips and honoured to invite you to the tribe at CASA DE

KARMA.

This recipe collection is both the resource I wish I had when I was transitioning to eat

more plants, and a resource I’ll enjoy referring to for inspiration forevermore.

Having been on my own holistic health journey for many years and tried every diet

under the sun, I’ve now settled for one that’s practical, nourishing and mostly

plant-based.

If you’re anything like me then nourishing your body is a non-negotiable. However you

don’t want to spend hours in the kitchen, yet you want your food to be scrumptious.

Sometimes this can be a struggle - trust me, I get it! What you need is a stack of fun,

scrumptious and nourishing recipes, from a trusted source, that you can turn to any

time to help you eat well and feel your best.

I’ve collaborated with a group of talented, holistic health experts to bring you this

recipe collection, because I want you to have what I wish I had, when I first started

getting more plants on my plate.

Whether you simply want to introduce more plant-based meals into your diet or

you’re an avid plant-based dieter, this is a collection for you.

It is my hope that you enjoy these dishes and that they empower you to make food

choices that make you feel great, inside and out. So right now, go on and save this

PDF to your phone or computer and also pick a recipe to try this week and pop the

ingredients on your shopping list.

Be sure to let me and the contributors know how you go with the recipes! Leave us a

message over on the website, or post a pic of your dish on social media and tag us so

we can check out your creations - we can’t wait to hear from you!

Big love,

Carly xCarly Taber

Founder - CASA DE KARMA

2.

index…

04...THE EXPERTS05...Breakfast09...Lunch13...Salads17...Dinner21...Soup25...Dessert29...Smoothies

3.

CARLA BRION

Doctor of Chinese Medicine & Acupuncturist

SHAREE JAMES

Naturopath, Yoga & Meditation

Instructor

ALISON MITCHELL

Naturopath

MELANIE EAGER

Nutritionist & Wellness Coach

Meet the experts…

LISA WHITE

Naturopath & Alternative Chef

KELLY FIELDING

Raw Vegan Chef

MADDIE RACE

Health Coach

4.

BREAKFAST

“Our different internal organs are strongest and most functioning at various times of the

day. The stomach energy is at its strongest between 7am and 9am. This makes it the most

optimal time of day to fuel your body and boost your spleen, powering you through the

whole day” - Carla Brion, Doctor of Chinese Medicine & Acupuncturist

5.

Coconut buckwheat pancakes with baked pear, maple & macadamia By Carla Brion

This recipe is perfect for anyone, even for those with allergies or food sensitivities. It’s simple to make and

can be prepped in advance for those busy mornings. It also contains TCM herbs, nutmeg, and cinnamon to

warm and support the spleen and promote healthy digestion. Pears are also a TCM-loved fruit; they

generate body fluids, relieve coughs, dry throats and constipation.

Serves: 6

INGREDIENTS

● 1 cup of buckwheat flour

● 3/4 cup coconut milk (can substitute for soy milk or any plant-based milk)

● ½ tsp gluten-free baking powder

● ½ tsp gluten-free baking soda

● 1/4 tsp ground nutmeg

● 1/4 tsp ground cinnamon

● 2 tsp coconut oil for greasing pan

● Canadian maple syrup

● 1/4 cup macadamias, lightly crushed

● 4 fresh cut local pears (room temperature)

INSTRUCTIONS

1. Preheat the oven to 180 degrees celsius.

2. Line a flat baking tray with baking paper.

3. Cut the pears in half, scooping out the seeds and leaving the stalks and skin intact.

4. Place the pears onto the tray cut side up, and drizzle with maple syrup and a pinch of cinnamon.

5. Turn the pears over half way through the cooking time.

6. Bake the pears for 30-40 minutes or until they are soft.

7. Sift flour into a bowl and make a well in the centre.

8. Add the egg and water before beating with a wooden spoon until well combined.

9. Smooth brush a frying pan with coconut oil and turn heat to medium.

10. Pour a large ladle of pancake batter in the centre of the pan, careful not to let it spread too thin.

11. When bubbles form and the top layer starts to set, use a spatula to turn it over after the second

side begins to brown.

12. Serve with a drizzle of maple syrup, warm baked pear halves and sprinkle macadamias on top.

Note: For a quick breakfast, use freshly cut local and organic pears instead of baking them. Add a dollop

of plain coconut yogurt for extra creaminess.

6.

Medicinal Sweet CongeeBy Carla Brion

This is one of my all time faves. It dates back to ancient China when husbands used to care for their

wives during menstruation. Congee nourishes and restores your blood and Qi during your period and

when you are feeling weak.

I often prescribe this to my female patients to eat during their menstruation as it’s full of TCM herbs and

vitality. The sweet rice helps the liver flow freely, the longan fruit (Long Yan Rou) activates the

movement of Qi and red dates (Hong Zao) nourish blood and tonify the spleen. Goji berries (Gou Qi Zi)

nourish the blood, yin and body fluids, and ginger (Sheng Jiang) and cardamom (Yi Zhi Ren) are warming

and invigorate the spleen.

Serves: 6-8

INGREDIENTS

● 6 cups water

● 1 cup of black sweet rice or sticky/glutinous rice

● 8-10 Chinese red dates

● 1/4 cup goji berries

● 1/2 dried longan fruit

● 5 cardamon pods

● 2 tablespoons raw cane sugar / brown sugar

● 1 piece of fresh ginger, peeled and thinly sliced or grated

INSTRUCTIONS

1. In a large saucepan add 6 cups of water on medium heat and once boiled, reduce heat.

2. Add black rice, red dates, most of the goji berries, longan fruit, raw cane sugar, cardamon pods

and simmer for 2 hours, stirring occasionally.

3. Once the congee has a soup consistency, ladle into a bowl.

4. Top congee with remaining goji berries and ginger slices.

5. Store leftovers in the fridge and reheat over the stove for a quick and easy breakfast.

Note: For a thicker and more decadent breakfast, add coconut cream when serving.

7.

Tofu & Greens Noodle SoupBy Carla Brion

This is a very traditional, savoury Asian breakfast. It is a great way to kick-start your metabolism and fill

your belly with nourishment. It’s also great for when you’re not feeling 100% and trying to kick a cold or flu

as it’s high in antibacterial properties because of the garlic and ginger. In TCM, this recipe is warming in

action, promoting Qi to move upwards and outwards to the body’s surface. It’s also a good source of

plant-based protein.

Serves: 4

INGREDIENTS

● 250ml of water with organic veggie stock

● 1 clove of garlic

● Fresh ginger

● 1 small pack of rice noodles, vermicelli or buckwheat noodles

● Gluten free tamari sauce

● 1 fresh lime

● 1/2 cup of mushrooms, finely sliced

● 1 small bunch of Asian greens, chopped

● 250g of organic, firm tofu, cut into cubes

● 1 tbsp of peanut oil

INSTRUCTIONS

1. In a small fry pan, heat peanut oil and fry crushed ginger and garlic.

2. Add tofu cubes and fry until golden brown, then set aside in a separate dish.

3. Bring water and stock or broth to the boil.

4. Add mushrooms and simmer gently until cooked.

5. Season with a splash of Tamari and a squeeze of fresh lime juice.

6. Cook noodles in a separate pot (see instructions on the pack).

7. Add Asian greens to the stock once noodles are cooked.

8. Place noodles and fried tofu into a serving bowl and then pour over stock and veggies to fill the

bowl.

9. Serve with fresh coriander, spring onion, and Thai basil.

8.

LUNCH

“There is no sincerer love than the love of food.” - George Bernard Shaw

9.

CHICKPEA & KALE BUDDHA BOWLBy Maddie Race

Showcasing one of the healthiest vegetables in town, kale; this Buddha Bowl is a powerhouse of nutrition,

boasting anti-inflammatory and detoxification properties. This bowl can be enjoyed either hot or cold and

will leave you feeling fuller for longer with the addition of the healthy fats from avocado and coconut oil,

along with the added protein and fibre from chickpeas.

Serves: 1

INGREDIENTS

TURMERIC CHICKPEAS

● 1/2 tbsp coconut oil

● 1 tin chickpeas, drained & rinsed

● 1/2 tsp turmeric

● 1/4 tsp cumin

● Salt and pepper

●SAUTEED KALE & RED ONION

● 1 tbsp coconut oil

● 4 –5 kale leaves, removed from stalk & leaves chopped

● 1/2 red onion, finely sliced

● 1/4 red capsicum, sliced

● Salt and pepper

● 5 cherry tomatoes, quartered

● 1/2 lemon

GARNISH

● 1/2 avocado

● 2 – 3 tbsp sunflower seeds

INSTRUCTIONS

1. In a frying pan, on medium heat, melt coconut oil. Add chickpeas, turmeric, cumin, salt, and pepper

– toss well. Continue to toss and dry fry for 10 minutes or until chickpeas become golden yellow

and toasty. Once cooked, remove and set aside.

2. In the same pan, on med-high heat, melt the coconut oil. Add chopped kale, onion and capsicum.

Toss to ensure kale is well coated in coconut oil. Continue to cook on high heat for approx 5

minutes, tossing frequently. Season with salt and pepper, according to taste. Once the kale has

wilted and is bright green in colour, remove from pan and place into serving bowl. Add a generous

squeeze of lemon.

3. Add turmeric chickpeas to bowl, top with sliced avocado and finish with a sprinkle of sunflower

seeds.

10

.

Sweet potato wedges with greek yogurt & tahini dipping sauce By Maddie Race

Sweet potato wedges are becoming so popular and feature in many dishes. With this recipe, you can now

make your own, making an awesome lunchtime meal on their own or with a serving of salad. Teamed with a

guilt-free dipping sauce, being healthy is so delicious!

Serves: 2-4 (can be served as a side)

INGREDIENTS

● 1 x large sweet potato, peeled and cut into wedges

● 2 tsp sumac or cumin powder

● Salt and pepper

● 1 tbsp olive oil

DIPPING SAUCE:

● 1/2 cup greek yogurt

● 1/2 tbsp tahini paste

● Salt and pepper

INSTRUCTIONS

1. Preheat oven to 200°C. Line a baking tray with baking paper. Place sweet potato wedges on the

tray.

2. Sprinkle with sumac or cumin powder, season with salt and pepper, drizzle with olive oil, toss well

to ensure all wedges are well coated with spices.

3. Bake in pre-heated oven for 20-30 minutes until cooked and golden.

4. To make the dipping sauce, simply place all ingredients into a clean bowl. Mix well.

5. Serve wedges with dipping sauce and enjoy!

11.

Nori Vegetarian WrapsBy Maddie Race

Here’s an awesome way to turn up the healthy vibe and create a delicious ‘gluten free’ wrap. These wraps

are a fave in our home and so easy to whip up. Nori sheets are edible seaweed that is commonly used in

sushi and are an excellent source of iodine. An excellent source of both macro and micronutrients, these

wraps will leave you smiling for sure.

Serves: 2

INGREDIENTS

NORI WRAPS:

● 2 x nori sheets

● 1/2 cup baby spinach

● 1 x carrot, grated

● 1/2 beetroot, grated

● 1/2 avocado, sliced

HOMMUS:

● 1 x clove garlic

● 1 x can chickpeas, rinsed

● Juice 1/2 lemon

● 1 x heaped tbsp olive oil

● 2 x tbsp water

● 1 x tbsp unhulled tahini

● 1/4 - 1/2 tsp cumin, adjusted to taste

● Salt and pepper

INSTRUCTIONS

1. Place all hommus ingredients into a food processor, blitz on high speed for 1 minute. Check

consistency, wipe down edges of bowl and blitz again until desired creaminess is achieved.

2. Taste and adjust seasoning with salt and pepper. Set aside.

3. To assemble nori wraps, simply spread a thin layer of hommus on 3/4 of the nori sheet, taking

care not to rip the sheet.

4. Add a layer of baby spinach over the top of the hommus.

5. In the middle section, add grated carrot, beetroot, and avocado slices.

6. Roll nori sheet and eat immediately!

12.

SALADS

13.

"People who love to eat are always the best people.”

- Julia Child

Fig & Caramelised Onion Salad By Alison Mitchell

Figs and caramelised onions are a winning combination, especially in a salad. They add a nice element of

sweetness which is perfect alongside the bitter rocket leaves. If you can’t find watercress you can

substitute for chicory, or simply use all rocket leaves.

Serves: 2-3

INGREDIENTS

● 3 fresh figs

● 1 red onion

● 1 cucumber, peeled and seeds removed

● 2 handfuls rocket (arugala)

● 1 small handful watercress, leaves plucked

● 1 small handful of tamari almonds (normal almonds are fine)

DRESSING

● 2 tbsp olive oil

● 1 tbsp balsamic vinegar

● 1 tsp wholegrain mustard

● 1 tsp maple syrup

● 1 good pinch salt

● ½ tsp freshly ground black pepper

INSTRUCTIONS

1. Quarter the red onion and place in a preheated oven at 180˚C for 45 minutes or until soft and

slightly golden.

2. Combine the dressing ingredients in a small bowl or container and set aside until ready to serve.

3. Wash and dry the watercress and rocket leaves, then place in a serving bowl.

4. Halve the cucumber lengthwise, then thinly slice.

5. Tear the fig into bite-size pieces, then add to the salad bowl with the cucumber and almonds.

6. Scatter the onion over the salad, then drizzle over the dressing.

14.

Beetroot, Carrot & Sprout Salad By Alison Mitchell

This brightly coloured salad is chock-full of fibre and antioxidants, and the beetroot is a good source of

blood building nutrients. It’s easy-peasy to put together if you have a julienne-mandoline. If you don’t have

one of those you could use a grater, a peeler or a food processor.

Serves: 2

INGREDIENTS

● 1 medium beetroot

● 1 small carrot

● 3 radishes

● 1 small handful mixed sprouts (e.g. alfalfa, snowpea, mung bean, radish)

● ¼ fennel

● Small handful baby rocket

● ½ cup cooked quinoa

● ¼ preserved lemon, white removed and finely chopped

● 1 tbsp red wine vinegar

● Pinch salt and pepper

● 1-2 tbsp extra virgin olive oil

● 1 tsp toasted sesame seeds

INSTRUCTIONS

1. Using a julienne mandoline slice the beetroot into thin strips (I recommend wearing gloves for this

process), along with the carrot.

2. Using the normal slicing mechanism to thinly slice the radish and the fennel.

3. Combine all the ingredients in a bowl along with quinoa, sprouts, rocket, preserved lemon, vinegar,

and oil.

15.

Asian Coleslaw By Alison Mitchell

Using a food processor with a slicing and grating attachment or a mandoline makes this salad a cinch to

prepare. The Asian style dressing is a light, fresh and tasty alternative to the creamy based dressings.

This salad is great on its own or served as a side salad

Serves: 1 person, or 2 as a side salad

INGREDIENTS

● ¼ red cabbage, core removed and leaves finely sliced.

● 1 carrot, washed and trimmed, then cut into matchsticks or grated on a thick setting.

● ½ red onion, peeled and thinly sliced

● Handful mixed fresh herbs such as coriander, mint and flat leaf parsley

● 1 Lebanese cucumber – cut into matchsticks or thinly sliced.

DRESSING

● 2 tbsp olive oil

● 2 tsp mirin sauce

● 2 tsp rice wine vinegar

● Pinch sugar

● Salt and pepper

● ¼ tsp sesame oil

● Juice of ½ lime

INSTRUCTIONS

1. Combine all the dressing ingredients in a large bowl and whisk or stir until combined.

2. First, add the onion to the salad dressing to allow it to soften a little. Then add the carrots, the

cabbage, and cucumber.

3. Just before ready to serve, roughly chop the herbs and stir through.

16.

DINNER

“Nothing will benefit human health and increase the chances for survival of

life on Earth as much as the evolution to a vegetarian diet.”

- Albert Einstein

17.

Beet Schnitzel By Lisa White

If you're craving meat, but don't want the real thing (or simply just want the fun of eating a schnitzel), then

this recipe is guaranteed to deliver. Serve with mashed sweet potato and a simple garden salad or

steamed green vegetables.

Serves: Makes 12 beet schnitzels

INGREDIENTS

● 1/2 cup raw almonds

● 1 cup cooked kidney beans

● 1 cup cooked brown lentils

● 1 tbsp miso paste

● 2 tbsp olive oil + extra for shallow frying the schnitzels

● 1/2 tsp garlic powder

● 1/2 tbsp smoked paprika

● 1/2 cup beetroot

● 1/2 sun-dried tomato

● 1/4 cup water

● 1 tbsp Orgran NoEgg egg replacement (or 2 tbsp ground flax seeds)

● 1 cup polenta

INSTRUCTIONS

1. Using a food processor, grind the raw almonds until they are a fine powdery texture.

2. Add all of the other ingredients except the egg replacement and water, then puree until smooth.

3. Add the egg replacement to the 1/4 cup of filtered water and mix in. Leave this to stand for 5

minutes then add it to the other ingredients in the food processor and blend again to mix it

through.

4. Wet your hands and form the mix into flat palm-shaped ‘fillets’ so it looks like a traditional

schnitzel or tender strip. NB: The larger you make them, the more likely they are to break when

frying so aim to keep them to palm size or as slender strips for the best result.

5. Cover both sides of the ‘fillet’ in polenta and then place flat on a tray or glass storage dish in the

fridge with the lid off for 1 hour (or overnight). This will allow them to dry out and make them a bit

easier to handle when transferring to the frying pan.

6. Heat some olive oil in a saucepan and add the small ‘schnitzels’ when the oil is hot.

7. Cook both sides until crispy and golden brown.

18.

Kale & Tomato PenneBy Lisa White

This pasta dish is so quick and easy, making it the perfect midweek meal to make when you get home from

work and don't feel like cooking. If you don't have (or like) kale, you could switch it out for spinach.

Serves: 4

INGREDIENTS

● 1 packet gluten free penne

● 3-4 stalks kale (de-veined)

● 1 red onion sliced thinly

● 2 medium red tomatoes diced

● 1-2 cloves of garlic grated

● 2-3 tbsp olive oil

● 1 generous pinch of porcini salt

INSTRUCTIONS

1. Cook the pasta as per the instructions, then once ready, rinse and drain and leave aside until the

kale and tomato are ready.

2. To prepare the kale and tomato, heat some olive oil in a frying pan and add the garlic, diced tomato

and onion; stirring routinely while the tomato is cooking down and the onion caramelises (about

4-5 minutes).

3. Roughly chop the kale and then add it to the tomato and onion and stir occasionally until the kale

wilts.

4. Add the pasta to the frying pan and add a generous sprinkle of porcini salt and a drizzle of olive

oil.

5. Stir it all through to mix with the kale, tomato and onion before cooking for a further 1-2 minutes.

Then it is ready to serve.

19.

Black Bean Noodle Napolitana By Lisa White

Serves: 6

INGREDIENTS

● 1 700g bottle tomato passata

● 1 cup water

● 1/2 cup sundried tomatoes sliced

● 2 cloves garlic

● 2 tsp apple cider vinegar

● 2 tbsp nutritional yeast

● 1/4 tsp Himalayan salt

● Stevia - to the equivalent of 1 tsp of sugar

● 2 tbsp olive oil

● 1 brown onion sliced

● 5 mushrooms sliced

● 2 handfuls of organic baby spinach

● 1 packet black bean noodles

INSTRUCTIONS

1. Add 1 tbsp olive oil to a frying pan with the sliced onion and stir occasionally until they have

caramelised.

2. Once the onion has caramelised, add the sliced mushrooms until they turn golden brown, then

set the mix aside until the sauce is ready.

3. In a food processor or high-speed blender, puree the sliced sundried tomato with 1/2 cup of the

tomato passata until the mix is smooth and no large pieces of sundried tomato are visible.

Transfer the pureed sundried tomato to the saucepan and mix in well with the rest of the

passata.

4. To the saucepan, add the water, apple cider vinegar, stevia, nutritional yeast, Himalayan salt,

onion and mushroom before stirring.

5. Grate one garlic clove into the sauce, mixing while turning up the heat. Once the sauce has

begun to boil, reduce it to simmer for 20 minutes.

6. Prepare 1 packet of black bean noodles according to the instructions on the packaging.

7. While the noodles are cooking, add 1 tsp olive oil, two handfuls of organic baby spinach and grate

the remaining clove of garlic over the spinach. Turn on the heat and stir the spinach continuously

heating only until it has wilted. Then turn off the heat and put aside until the noodles are ready.

8. Once cooked, drain and rinse the noodles. Stir the wilted spinach through the noodles and then

dish up.

9. Drizzle the pasta sauce over the black bean noodles (or stir the noodles through the sauce if you

prefer).

20.

SOUP

”Let food be thy medicine, and medicine be thy food.” ― Hippocrates

. 21.

Super Green Soup By Melanie Eager

This soup is so versatile because you can add whatever greens you have in the fridge. Don’t be scared to

experiment, you might discover a new flavour combo! This soup is a great anti-inflammatory meal. By

preventing inflammation in the body we lower the risk of many diseases developing.

Serves: 3 - 4

INGREDIENTS

● 1 tbsp olive oil

● 1 onion, roughly chopped

● 3 cloves garlic, chopped into small pieces

● 1 tbsp fresh turmeric, chopped into small pieces

● 1 tbsp fresh ginger, chopped into small pieces

● 2 spring onions, chopped

● 2 sticks celery, including leaves of 1

● 1 cup broccoli, roughly chopped

● 1 zucchini, roughly chopped

● 1 cup peas

● 1 cup lettuce

● 1 cup kale

● 1/4 cup fresh herbs (I used basil and chives)

● 4 cups stock

● 1 can (400ml) coconut milk

INSTRUCTIONS

1. Heat olive oil in a large pan and add chopped onions and garlic.

2. Cook for a few minutes until they start to soften.

3. Add ginger and turmeric and cook for approx another minute.

4. Add spring onions, celery and leaves, broccoli and zucchini and cook for a few more minutes.

5. Add stock and bring to the boil.

6. Simmer until vegetables start to soften.

7. Add peas, lettuce and kale and stir until wilted.

8. Add half the herbs and coconut milk.

9. Transfer to a blender and mix until all combined.

10. Transfer back to saucepan, add remaining herbs and gently re-heat.

11. Serve topped with spring onions.

22.

Potato & Broccoli Soup By Melanie Eager

This nourishing, thick soup is perfect for the cooler months. With the broccoli and potatoes both high in

Vitamin C, this soup is a great immune booster. Broccoli is also full of antioxidants and is another great

anti-inflammatory food. Potatoes are full of minerals and are beneficial for bone health and heart health.

What a great combination in one meal!

Serves: 3 - 4

INGREDIENTS

● 1 tbsp olive oil

● 1 onion, roughly chopped

● 2 cloves garlic, chopped into small pieces

● 2 cups broccoli, chopped into small pieces

● 2 cups potatoes, peeled and chopped into small pieces

● 4 cups stock

INSTRUCTIONS

1. Heat olive oil in a large pan and add chopped onions and garlic.

2. Cook for a few minutes until they start to soften.

3. Add broccoli and potatoes and continue to cook for a few minutes.

4. Add stock and bring to the boil.

5. Simmer until potatoes are soft.

6. Transfer to a blender and mix until all combined.

Note: If you would like a thinner soup, add approximately 200ml soy or almond milk once returned to pot

after blending

23.

Quick & Easy Chickpea Soup By Melanie Eager

Have you ever heard of ‘aquafaba’? It’s the leftover liquid from cooking beans at home, or the water found

in the tinned beans. It’s primarily composed of starches and beans, making it a great base for a soup. This

recipe is really quick and easy to make, plus it’s nutritious. One cup of chickpeas contains 12g protein, so

this soup is not only packed full of protein but also contains 4 cloves of garlic, which can reduce blood

pressure and cholesterol levels. Garlic also has an anti-inflammatory effect on the body so is a great

addition for anyone to add into their diet.

Serves: 3 - 4

INGREDIENTS

● 1 tbsp olive oil

● 4 cloves garlic, chopped into small pieces

● 1 can chickpeas (including liquid)

● 1/3 cup water

● 1 tsp stock powder

● 500ml soy milk

INSTRUCTIONS

1. Heat olive oil in a large pan and add garlic. Stir fry for a few moments.

2. Add chickpeas and liquid before bringing to the boil.

3. Add the water and stock powder to simmer for approximately 3-5 minutes.

4. Add 250ml soy milk and transfer to a blender.

5. Mix until all combined.

6. Transfer back to pot, add the remainder of the milk and slowly reheat.

7. Serve with crusty bread and/or a simple side salad.

24.

DESSERT

25.

“Dessert is to a meal what a dress is to a woman.”

― Béatrice Peltre

Raw Persimmon & Turmeric SliceBy Kelly Fielding

Serves: 12 slices

INGREDIENTS

BASE

● 1 cup of desiccated coconut

● 1 cup of pecans

● ¾ cup of soft dates

● ¼ cup of soft dried apricots

● Pinch of salt

FILLING

● 1 ½ cups of cashews, soaked for 4 hours and then strained and rinsed well

● 3 ripe soft persimmons chopped roughly

● ½ cup of coconut nectar

● ¼ cup of coconut oil

● A good pinch of turmeric powder

● 1 tablespoon of coconut yoghurt

● ¼ teaspoon of orange zest

● A small pinch of salt

● 2 teaspoons of lemon juice

INSTRUCTIONS

1. Soak the dates and apricots in warm water for 20 minutes or so to soften them and then strain

well.

2. Add all of the base ingredients to your food processor and process until the mixture comes

together. It should stick together but still retain some texture.

3. Press the base into a large square spring form tin and place in the fridge while you make the

filling.

4. Place the persimmons in the bottom of your blender, then the coconut yoghurt, lemon juice,

coconut nectar, salt, orange zest, turmeric powder and then the cashews on top - this will help

make blending easier.

5. Blend on high speed until very smooth and creamy; the liquid from the persimmons should be

enough to get everything moving easily.

6. Lastly, add the coconut oil and blend until mixed through.

7. Pour the filling over the base and smooth out so it is completely even.

8. Place the slice back in the fridge to set for 3-4 hours.

9. You can top this with fresh slices of persimmon, chopped pecans and serve with coconut yoghurt

and mint.

26.

Salted Chocolate & Ginger Fudge Balls By Kelly Fielding

I love having a little chocolate snack in the fridge for when a cacao craving hits! I find cacao really

stimulating, so if I want to enjoy one of these after dinner, sometimes I’ll swap the cacao powder for carob

powder. The salt and ginger in these give them a great little kick.

Serves: Makes 18 balls

INGREDIENTS

● 1 ½ cups flaked almonds

● ¾ cup of sunflower seeds

● ½ cup of coconut

● ¾ cup of soft dates

● 1 piece of ginger chopped

● 3 tablespoons of cacao powder

● 1 teaspoon of cinnamon

● ½ a teaspoon of salt

● 2 tablespoons of tahini

● 1 tablespoon of honey

INSTRUCTIONS

1. Place the almonds, sunflower seeds and coconut in a food processor and pulse until they break

down to resemble a nut meal.

2. Add all the remaining ingredients and process until the mixture comes together into a sticky dough.

3. Roll the mixture into small balls and then roll them in coconut to coat them.

4. Keep the balls in an airtight container in the fridge for 3 weeks or so.

27.

Raw Mango & Passionfruit Cheesecake By Kelly Fielding

This is my favourite dessert for when Summer begins - it literally tastes like tropical paradise! If you’re

clever and have a little foresight, you can freeze some mango and passionfruit pulp in summer for a

mid-winter treat.

Serves: 12 pieces

INGREDIENTS

CRUST

● 1 cup almonds

● 1 cup dates

● 1 ½ cups coconut

● Honey

● coconut oil

FILLING

● 3 cups soaked cashews (soak in water for 2 hours)

● 2 mangos

● ½ cup honey

● 1/4 cup of passionfruit pulp

● 1 teaspoon of vanilla

● 3/4 cup coconut oil

● pinch of salt

● 10 dried apricots (soak in water prior for 1 hour)

INSTRUCTIONS

1. Process the nuts until they begin to break down and then add the dates and coconut.

2. Process until the mixture comes together. Press the mixture into the base of a spring form pie tin.

3. Blend all of the filling ingredients until smooth and creamy in a high-speed blender.

4. Pour the mixture into the prepared cake base and refrigerate until firm (3-4 hours or overnight is

best).

5. Decorate with additional passionfruit pulp on top and enjoy!

28.

SMOOTHIES

29.

“Your diet is a bank account. Good food choices are good investments.”

- Bethenny Frankel

Hunger-Busting Super Smoothie By Sharee James

This smoothie is perfect if you're really hungry and want a meal in a glass. Spirulina is high in protein,

antioxidants and trace minerals, and the chlorophyll content makes it super alkalising for the body. Hemp

seed powder is a natural plant-based protein that is also high in omega-3 fatty acids to fight inflammation.

Serves: 2 regular smoothies or 1 large smoothie.

INGREDIENTS

● 1 banana

● 1 tbsp of nut butter (almond, brazil and cashew form a complete protein)

● 1 tbsp hemp protein powder

● 1 tsp spirulina

● ½ avocado

● 2 large handfuls of baby spinach

● 500ml water or almond milk

INSTRUCTIONS

1. Place all ingredients into the blender.

2. Blend until a smooth consistency is achieved (20 - 40 seconds should do the trick depending on

the strength of your blender).

3. Enjoy!

30.

Pina Colada Summer Smoothie

31.

By Sharee James

Tropical and delicious, the addition of coconut water makes this smoothie especially rehydrating on hot

summer days.

Serves: 2 regular smoothies or 1 large smoothie.

INGREDIENTS

● 250ml coconut water

● 250ml coconut milk

● 1 cup fresh, diced pineapple

● ½ cup ice (optional)

● 1 generous squeeze of lime juice (optional)

INSTRUCTIONS

1. Place all ingredients into the blender.

2. Blend until a smooth consistency is achieved (20 - 40 seconds should do the trick depending on

the strength of your blender).

3. Enjoy!

Low-Fructose Green Smoothie By Sharee James

For those on a low-carb or paleo diet who are wanting to avoid excessively sweet fruits (like bananas

and tropical fruits), this is an antioxidant-rich smoothie using lower GI fruits to keep your blood sugar

levels steady.

Serves: 2 regular smoothies or 1 large smoothie.

INGREDIENTS

● ½ green apple

● ½ cup blueberries

● ½ cucumber, seeded and peeled

● ½ an avocado (this is optional if you prefer a creamy smoothie)

● 2 large handfuls of baby spinach or kale

● 500ml water or almond milk

INSTRUCTIONS

1. Place all ingredients into the blender.

2. Blend until a smooth consistency is achieved (20 - 40 seconds should do the trick depending on

the strength of your blender).

3. Enjoy!

32.

THE END

33.

COPYRIGHT

The material in this eBook is protected by copyright laws. You do not have any right, title or

interest in, or to any proprietary rights relating to CASA DE KARMA and its material. You

may not reproduce any material published by CASA DE KARMA including that in this eBook

unless having requested permission and receiving approval before publishing.

DISCLAIMER

You use, browse and refer to CASA DE KARMA at your sole risk. Except where expressly

stated otherwise, material published by CASA DE KARMA, including this eBook is provided as

general information only. The information provided is not intended as, and hence should not ever

be considered as advice, and must not be relied upon as such. You should make your own

inquiries and take independent advice tailored to your specific circumstances prior to making any

decisions.

Please visit: http://casadekarma.com.au/conditions-of-use-and-disclaimer/ to view our full limitation of liability and disclaimer.