banana cashew bread
- 100ml nut oil
- 2 ripe bananas, mashed
- 150ml natural yoghurt
- 3 medium eggs
- 50g smooth cashew butter
- 225g unrefined demerara sugar
- 225g self-raising flour
- 100g raisins
- 50g cashew nuts, chopped
- Additional 20g smooth cashew butter for topping
Grease and line a 2lb loaf tin and pre-heat the oven to 160C. Beat together the oil, banana, yogurt, eggs and cashew butter. In a separate bowl combine the sugar, flour, raisins and cashews. Stir the wet ingredients into the dry ingredients until its well combined. Tip the the mixture into the prepared tin. Melt the additional 20g of cashew butter in the microwave or on the hob until just runny. Drizzle it over the cake mix and swirl with the tip of a knife or a skewer.
Bake in the middle of the oven for 1hr 20 minutes or until an inserted skewer comes out clean. Cool in the tin for 15 minutes then turn out and allow to cool completely before cutting.
berry cashew smoothie bowl
For the smoothie:
- 200g frozen mixed berries
- 1 banana
- 2 tbsp cashew butter
- 150ml almond or cashew milk
- Handful of granola
- Extra cashew butter
Put all the smoothie ingredients into a blender, liquidiser or nutribullet and whizz until smooth. Tip into a bowl and top with berries and scatter with a handful of granola. Drizzle over a little extra cashew butter and serve.
b-active tip: If you prefer your smoothie drinkable rather than spoonable then just add more almond milk.
peanut & coconut freezer fudge
- 4 tbsp coconut oil
- 2 tbsp maple syrup
- Pinch of sea salt
- 280g peanut butter
- 1-2 tbsp cacao nibs
In a small saucepan, heat the coconut oil, maple syrup and a pinch of sea salt. Once melted add a jar of peanut butter, stirring till smooth. Tip into a lined loaf tin, sprinkle with a handful of cocoa nibs and freeze, flat, for approximately 30 minutes until set. Once set, use the lining paper to lift out of the tin and cut into 18 squares. Store in a lidded container in the fridge.
chicken and cashew thai curry
- 2tsp nut oil
- 8 spring onions, 6 finely slices, 2 reserved for decoration
- 3tbsp Thai red curry paste
- 4tbsp cashew butter
- 400g cooked chicken, torn into bite sized pieces
- 400ml coconut milk
- 1tbsp soy sauce
- 1tbsp date syrup
- 200ml chicken stock
- 200g baby corn cut into 1cm disks
- 150g green beans, trimmed and cut in half
- Small bunch of coriander
- 1 lime cut in wedges
In a heavy bottom pan heat the oil and gently cook the sliced spring onions for 2 minutes. Add the curry paste and cashew butter, cook stirring for 1 min until fragrant then add the chicken. Stir to coat with the paste. Pour in the coconut milk, soy, syrup and stock, stir and bring to the boil. Add the corn and beans and simmer for 10 minutes. If the curry becomes too thick add a little more stock. Cut the two remaining spring onions into 5cm sections then slice lengthways into narrow ribbons and drop into iced water for 5 -10 minutes. They will curl and look pretty for decorating the dish.
When the curry is cooked, check the seasoning then serve with Jasmine rice and topped with the spring onion curls, coriander leaves and a wedge of lime.
rainbow noodles with chilli peanut sauce
- 2tbsp peanut butter
- 1tbsp soy or tamari sauce
- 1tbsp palm sugar
- 1-2 red chillies, finely diced
- 200ml hot vegetable Stock
- 2 tbsp nut oil
- 1 banana shallot, finely sliced
- 1 clove garlic, finely chopped
- 1 red pepper, finely sliced
- 1 yellow pepper, finely sliced
- 1 carrot, sliced into ribbons with a veg peeler
- 2 handfuls soya beans (frozen is fine)
- 4-5 broccoli florets, finely sliced
- Large handful of rainbow chard (or other leafy greens) finely sliced
- 500g fresh egg or gluten free noodles such as soba noodles
- 1 lime
In a bowl combine the peanut butter, soy, palm sugar, chillies and hot stock. Stir to make a smooth sauce then set aside. In a large frying pan or wok heat the oil till smoking hot. Cook the shallots, garlic and all the vegetables, apart from the chard, stirring continuously for 5 minutes until everything starts to soften. Add in the noodles and chard and tip over half of the peanut butter mixture, stir well to coat everything and heat through. Divide between four bowls, squeeze over some lime juice and drizzle with the remaining dressing.
b-active tip: Add prawns or chicken for an extra protein hit.
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