Recipes
Choc Protein Smoothie
Ingredients 1 frozen banana1 date, pitted1tbsp vanilla coconut yoghurt1tbsp Mayver's Almond Butter1 scoop Mayver's double choc fudge low carb collagen protein powder2tbsp cacao nibs, plus extra for topping1 cup oat milk1 scoop ice
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Immunity Smoothie
Ingredients 1tbsp Mayver's manuka honey1 scoop Mayver's vanilla white choc low carb collagen protein powder1/2tsp tumeric powder1 frozen banana1/2 cup natural coconut yoghurt1/2 cup unsweetened almond milk1/2 tsp cinnamon1tbsp chia seeds1/2 tsp freshly grated ginger
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Lamington Chia Pudding
Ingredients Vanilla Layer1 cup coconut milk1/2 tsp vanilla extract1tbsp maple syrup1/4 cup chia seeds Raspberry Layer1 heaped tbsp Mayver's raspberry fruit spread Chocolate Layer1tbsp cacao powder1tbsp maple syrup1tbsp coconut oil, liquid Method 1. Place the ingredients for the vanilla layer into a bowl and mix with a fork or whisk until it is well combined2. Place the ingredients for the chocolate layer into a bowl and mix until mixture is smooth and well combined3. Layer the three components into your jar or jars and place in the fridge for 5 minutes to 48 hours4. Enjoy!
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Strawberry Matcha
Ingredients 1tsp matcha of your choice1.5 tbsp Mayver's strawberry fruit spread1 cup milk of your choiceIce cubes Method 1. Place strawberry jam at the bottom of a tall glass2. Add ice cubes and milk of your choice until glass is 3/4 full3. In a separate bowl, whisk 1tsp matcha powder and 70 degrees C water until a foam appears on the surface and matcha is dissolved4. Pour matcha into the glass, stir with a straw or spoon and enjoy!
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Creamy Tahini Beans with Mushrooms
Ingredients 500g mixed mushrooms2 garlic cloves700g canned butter beans3tbsp Mayver's hulled tahini1/4 tsp ground cumin1/4 tsp smoked paprika100g baby spinachOlive OilSea SaltBlack Pepper For the toppings (optional) HarissaPickled red onionZa'atarSesame seeds Method 1. Roughly chop the mushrooms (I like to keep some pieces quite large). Mince the garlic.2. Add a splash of olive oil to a frying pan set over a medium-high heat. Add the mushrooms and a good pinch of sea salt, then cook for 5-6 mins until caramelised.3. Add the garlic and another splash of olive oil if they are looking a bit dry, then sauté for 2 mins until the garlic is fragrant.4. Meanwhile, prepare the beans. Pour the beans and their stock into a pot or deep pan. Simmer over a medium heat until softened (this will take longer for canned beans and less time for jarred beans), adding more water if necessary. Add the tahini, cumin, paprika and plenty of salt and pepper.5. When the beans have softened, add the spinach and cook for a few minutes until wilted. The beans should be creamy and saucy, not dry, so add more water and tahini if necessary.6. To serve, ladle the beans into bowls and top with the mushrooms. Finish with another drizzle of tahini, some harissa and whatever extra toppings you like.7. Enjoy!
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Honey Soy Tofu Stir Fry
Ingredients 500g firm tofu, cubedOlive oil for shallow-frying4tbsp soy sauce (or tamari for gluten free)1.5tbsp Mayver's manuka honey (or maple syrup if vegan)2tsp sesame oilBlack pepper2tsp sesame seedsCooked jasmine riceSliced spring onions to serve Method 1. Cook rice per packet instructions2. Combine soy sauce, honey, sesame oil and a few good grinds of black pepper in a small bowl and mix well3. Heat a large frying pan over medium-high heat. Pan-fry tofu cubes until golden on all sides (approx. 8-10 minutes)4. Reduce the heat to medium and pour in the soy mixture and continue to cook, while stirring, until the sauce is slightly reduced and coating the tofu. Stir through the sesame seeds5. Serve tofu over rice, scattered with sliced spring onions6. Enjoy!
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Tahini Noodles
Ingredients 4 garlic cloves, finely choppedFlorets of 1 broccoli200g mushrooms, sliced1 bunch bok choy, chopped300g noodles For the sauce 3tbsp Mayver's unhulled tahini2tbsp maple syrup or any liquid sweetener1tbsp sesame oil2tbsp soy sauce (tamari for gluten free) Method 1. In a hot pan add the garlic, broccoli and mushrooms. Sauté for 5 minutes until lightly cooked. Then add in the bok choy cooking again for a couple of minutes until wilted.2. Pre-cook your noodles as per pack instructions, add them into the pan3. Make the tahini sauce by mixing together all the sauce ingredients. Pour the sauce into the pan and mix everything well to combine4. Serve in a bowl, top with sesame seeds and enjoy!
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High Protein French Toast
Ingredients For the french toast 40ml Almond Milk15g Mayver's vanilla white choc collagen protein powder1 egg3 tbsp egg whites3 slices seeded bread For the toppings 1tbsp Greek Coconut YoghurtMayver's squeezy smooth peanut butter (drizzled on top)1tbsp Mayver's strawberry fruit spread1tsp Manuka Honey1tsp crushed peanuts Method 1. Combine the milk and protein powder in a shallow dish to form a paste. Add the egg and egg whites, then whisk together with the protein paste until smooth2. Heat a non-stick frying an and soak both sides of each slice of bread in the egg mixture. Once the pan is hot, add the soaked bread to the pan. Cook over a medium heat for a few minutes each side.3. Load the slices of toast onto a plate, then add the yoghurt, strawberry fruit spread, drizzle the peanut butter and manuka honey. Scatter the crushed peanuts on top4. Enjoy!
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