Author: Sharon

* 2 Tbsp PB powder
* 1 Tbsp low-sodium soy sauce (or tamari)
* 1–2 Tbsp rice vinegar
* 1–2 tsp maple syrup (or a blended date if you’re following McDougall/Esselstyn more closely)
* ¼ tsp garlic powder
* Pinch of red pepper flakes, cayenne, or a little sriracha (optional, for heat)
* 2–4 Tbsp water, until it reaches your desired consistency

Whisk until smooth.

If you’re following **T. Colin Campbell, Esselstyn, or McDougall** very closely, I’d use **a date instead of maple syrup**. Blend together:

* 2 Tbsp PB powder
* 1 soft Medjool date (or 2 small dates)
* 1 Tbsp soy sauce
* 2 Tbsp rice vinegar
* ¼ tsp garlic powder
* Water as needed

This makes a creamy, peanut-style dressing that’s excellent on salads, grain bowls, steamed vegetables, baked potatoes, or rice.

Ingredients:

🥬 Cabbage
🥕 Carrot
🥒 Cucumber
🍜 Rice vermicelli
🥜 PB powder
🌶️ Sweet chili sauce
🥢 Soy sauce
🍶 Rice vinegar
🧄 Garlic powder
💧 Splash of water
🍋 Lime
🌿 Fresh mint
🌿 Fresh coriander (optional)

Method:

1️⃣ Thinly slice the cabbage into long strips.
2️⃣ Slice the cucumber into thin noodle-like ribbons. Do the same with the carrot.
3️⃣ Prepare the rice vermicelli according to the package instructions.
4️⃣ In a small bowl, whisk together the PB powder, soy sauce, rice vinegar, sweet chili sauce, garlic powder, and a splash of water until smooth and creamy.
5️⃣ Add the cabbage, cucumber, carrot, and rice vermicelli to a large bowl.
6️⃣ Pour over the sauce and toss everything together until well coated.
7️⃣ Finish with a squeeze of fresh lime juice and top with plenty of fresh mint and optional coriander.

Fresh, crunchy, creamy, and incredibly satisfying 🌿🍜

The perfect light but filling meal when you’re craving noodles before bed, packed with veggies and big on flavour 💚

Ingredients:

Brownie Layer:

🍠 3 pre-baked sweet potatoes
🍫 Cacao powder
🥜 PB powder (or oat flour)
🍁 Maple syrup
🧂 Pinch of salt
🥄 Baking powder

Banana Bread Layer:

🍌 2 ripe bananas
🍁 Maple syrup
🥛 Soy milk
🌼 Vanilla
🧂 Pinch of salt
🌾 Self-raising flour (or any flour of your choice)
🍫 Vegan chocolate chips

Method: (pre-heat oven 350°)

1️⃣ Mash the sweet potatoes and mix with the cacao powder, PB powder (or oat flour), baking powder, salt, and a splash of maple syrup until you have a smooth brownie batter.

2️⃣ Spread the brownie mixture evenly into a lined baking tin.

3️⃣ In a separate bowl, mash the bananas. Add the maple syrup, soy milk, vanilla, and a pinch of salt, then mix well.

4️⃣ Stir in the flour until combined, then fold through the chocolate chips.

5️⃣ Pour the banana bread batter over the brownie layer and spread it evenly.

6️⃣ Sprinkle extra chocolate chips over the top.

7️⃣ Bake until the banana bread is golden and cooked through (approx 35+ minutes).

Rich, fudgy brownie meets soft, fluffy banana bread in one incredible dessert 🍫🍌

Made with wholesome ingredients, naturally sweet, and perfect for satisfying chocolate cravings while staying weight-loss friendly 💚