The Salubrious Spoon

Nourishing whole foods. Raw treats. Gluten - dairy - refined sugar free.

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Buckwheat & Seed Loaf🌱🥑

[thesalubriousspoon]

Kickstart your day with lemon water! 🍋💧

I start every morning with lemon water to get my body back into a slightly alkaline condition which is vital for good health. An alkaline body contributes to mental clarity, clearer skin, better digestion & more energy.

[thesalubriousspoon]

Fennel & Orange Salad | Serves 4

Ingredients

1 fennel bulb, halved and sliced thinly

1 orange, peeled, sliced and cut into small pieces

1 tbsp extra virgin olive oil

1/2 tbsp organic apple cider vinegar

1 tsp sea salt

Cracked pepper

Method

Place all ingredients in a bowl and mix well.

Serve and garnish with wild fennel and orange zest.

Simple, tasty, delicious and nutritious!

[thesalubriousspoon]

ODing on figs this fig season

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Time to indulge in some Raw Salted Caramel Tahini Slice. 

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Mango Coconut Chia Pudding

Ingredients

¼ cup chia seeds

1 cup coconut milk (coconut drink), or almond milk

2 tbsp maple syrup

1 tsp ground vanilla bean

1 frozen mango, peeled

½ cup water

Coconut flakes (unsweetened)

Method

In a bowl add chia seeds, coconut milk, maple syrup and vanilla. Stir constantly for 3-4 minutes then leave it aside to thicken for 10 minutes.

Pour the mixture into glass jars or bowls evenly and leave to set in the fridge for at least 4 hours or overnight.

Once set remove from the fridge and continue with mango purée.

In a blender mix mango with water for approx. 1 minute or until it becomes a smooth consistency. Pour the mango purée evenly over the set chia pudding and place back in the fridge for a couple of hours to set.

Garnish with coconut flakes and serve. 

[thesalubriousspoon]

New flavour on the horizon! Choc Mocha🙌🏻☕️🍫 #raw #rawcheesecake #organic #glutenfree #dairyfree #refinedsugarfree #vegan #plantbased #cleaneats #healthychoices #nourish #health #fitness #fitspo #whatveganseat #cleaneating #health #lifestyle #eatlocal

[thesalubriousspoon]

Gluten Free Chocolate Banana & Maca Pancakes | Serves 2

Ingredients

2 bananas, mashed

1 cup buckwheat flour

1 tsp aluminium free baking powder

2 tbsp cacao powder

1 tsp maca powder

1 ¼ cup almond milk

4 tbsp maple syrup

1 tbsp virgin coconut oil or organic butter

Method

In a bowl mix mashed banana and maple syrup until smooth. Add almond milk and stir well. Using a sifter slowly add buckwheat flour, baking powder, cacao and maca powder stirring as you go. Stir until all ingredients are well combined and batter becomes a smooth consistency.

Heat coconut oil in a non stick fry pan on a low heat. Using a ladle carefully scoop pancake mixture into the fry pan. Cook for 1-2 minutes, until you start to see air bubbles forming on top. Flip the pancake over and cook for another minute. Repeat process until all of the pancake mixture is used. Serve stacked on top of one another with fresh berries, sliced banana and maple syrup. 

[thesalubriousspoon]

Brekky inspo!

Gluten Free Apple, Raspberry & Rhubarb Crumble | Serves 4

Ingredients

Fruit

130g raspberries

2 green apples, peeled, core removed and chopped into small pieces

1 stalk of rhubarb, rinsed and chopped into small pieces 

2 tbsp water

2 tsp lemon juice

2 tbsp rice malt syrup/maple

1 pinch ground clove

Crumble

5 tbsp rolled quinoa (flakes)

3 tbsp buckwheat groats

4 tbsp buckwheat flour

1 pinch himalayan salt

1 vanilla bean, scraped

4 tbsp rice malt syrup/maple

3 tbsp coconut oil, melted

Method

In a small saucepan add apple, rhubarb and 2 tbsp of water. Cover and bring to the boil over a medium heat. Once it starts to bubble, remove lid, give it a stir and continue to cook for 5 minutes or until fruit is slightly softened and liquid has reduced. 

Remove from heat and allow to cool. 

Preheat oven to 190°C

Line oven tray with baking paper and 4 small ramekins

Once cooled place into a mixing bowl with lemon juice, rice malt syrup and ground clove. Stir until all ingredients are combined. 

Spoon the fruit mixture evenly into the ramekins. 

Crumble

Mix rolled quinoa, buckwheat groats, buckwheat flour and salt in a mixing bowl. Add vanilla, rice malt syrup and coconut oil and mix with fingers until mixture resembles a loose crumbly dough.

Place evenly into ramekins on top of fruit filling.

Bake in the oven for 20 minutes until top is crunchy and golden and fruit juice is bubbling.

[thesalubriousspoon]

Banana, Raspberry, Acai, Chia Smoothie

Ingredients

1 frozen banana

1/2 cup frozen raspberries

50ml nut milk

1 or 2 tsp acai powder

1/2 tbsp rice malt syrup (optional) 

Blend all ingredients in a high speed blender. Pour into a jar, top with Loving Earth caramelized buckinis and devour! 

[thesalubriousspoon]

Raw Organic Vegan Mini Cheesecakes!

Choc Peanut Butter Crunch! Silky chocolate and peanut buttery goodness with clusters of crunchy caramelized buckinis with each bite!

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Buckwheat & Seed Loaf! Made with love by TSS<3

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[thesalubriousspoon]

Island life. Bali, Indonesia.

[thesalubriousspoon]

hi! i absolutely adore your blog and thank you so much for all of these lovely recipes (your photography is amazing as well!). I’m so excited to try out some of the recipes:)

Hi! Thank you so much for your kind words! I'm glad you're enjoying the blog and loving the recipes. Stef X

[thesalubriousspoon]

Brekky inspo!

Gluten Free Apple, Raspberry & Rhubarb Crumble | Serves 4

Ingredients

Fruit

130g raspberries

2 green apples, peeled, core removed and chopped into small pieces

1 stalk of rhubarb, rinsed and chopped into small pieces 

2 tbsp water

2 tsp lemon juice

2 tbsp rice malt syrup/maple

1 pinch ground clove

Crumble

5 tbsp rolled quinoa (flakes)

3 tbsp buckwheat groats

4 tbsp buckwheat flour

1 pinch himalayan salt

1 vanilla bean, scraped

4 tbsp rice malt syrup/maple

3 tbsp coconut oil, melted

Method

In a small saucepan add apple, rhubarb and 2 tbsp of water. Cover and bring to the boil over a medium heat. Once it starts to bubble, remove lid, give it a stir and continue to cook for 5 minutes or until fruit is slightly softened and liquid has reduced. 

Remove from heat and allow to cool. 

Preheat oven to 190°C

Line oven tray with baking paper and 4 small ramekins

Once cooled place into a mixing bowl with lemon juice, rice malt syrup and ground clove. Stir until all ingredients are combined. 

Spoon the fruit mixture evenly into the ramekins. 

Crumble

Mix rolled quinoa, buckwheat groats, buckwheat flour and salt in a mixing bowl. Add vanilla, rice malt syrup and coconut oil and mix with fingers until mixture resembles a loose crumbly dough.

Place evenly into ramekins on top of fruit filling.

Bake in the oven for 20 minutes until top is crunchy and golden and fruit juice is bubbling.

[thesalubriousspoon]

Happy 50th Birthday Sandra! Enjoy your Raw Berry & White Chocolate Cheesecake Xx