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My Green Fig, Sea, Cape Town (2025)

11/10/2022

SPICED CARROT, APPLE, & BANANA MUFFINS 🍌🧁

These muffins are the easiest one-bowl snack to whip up. They are deceptively healthy - packed with loads of fruits and vegetables, and are the perfect quick breakfast. They are also a delicious healthy snack that is great for lunch boxes, and the kiddies won’t be able to pick up all the veggies and fruit inside. 😍🥕

Ingredients:
Dry:
• 1 cup oats (jungle oats)
• 1/3 cup whole-wheat flour
• 1/4 cup coconut sugar
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. nutmeg
• 1 tsp. cinnamon
• pinch of salt
• 1/4 cup pumpkin seeds

Wet:
• 2 medium bananas, mashed
• 1/2 cup grated apple
• 1/3 cup grated carrot
• 1/4 cup oat milk
• 1 tsp. vanilla essence

Directions:

1. Preheat the oven to 180°C. Grease a 12-cup muffin tin.
2. In a large bowl, mash the banana.
3. Grate the carrot, and add to the banana. Add the rest of the wet ingredients and mix well.
4. In a separate bowl mix the dry ingredients. Add into the wet mixture and mix until well combined.
5. Pour the batter into the 12-cup muffin tin, filling them 3/4 of the way.
6. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
7. Leave them to rest in the tin for 10 minutes, then transfer to a wire rack to cool completely.

*Notes: Use very ripe bananas - This recipe works best with really ripe ones, as it provides the sweetness along with the apples.

Let’s make today a memorable one, and nourish our bodies with all the goodness they deserve. 🤍

04/10/2022

Almond & macadamia ice cream cake, with a cacao & olive oil crumb.

The whole process of creating this was so dreamy and wholesome. I get so lost in all of the textures, the flavours, the smells, the possibilities.. The creativity and love that can be poured out into every single step and part of the process and the creation.
I truly believe food is equal part Art as it is Medicine. The process is simply a powerful meditation of self-love.

I hope you can feel this and it creates a spark inside of you. I hope it inspires you to step into the kitchen and find joy in both the nourishment and creativity that comes with cooking. ✨🌸🌻🌹

RECIPE:
Base:
• 3/4 cup almond flour
• 3/4 cup coconut flour
• 5 Tbsp coconut oil, melted
• 2 Tbsp maple syrup
• 5 Tbsp olive oil
• 1/3 cup cacao powder

Ice cream filling:
• 230g condensed oat milk
• 120g almond macadamia nut butter ( )
• 1 cup coconut cream (scoop the cream from the top of the can)
• 2 tsp cinnamon
• 2 1/2 tsp salt

Chocolate top:
• 100g 85% dark chocolate
• 1 Tbsp olive oil

1. Preheat the oven to 180•C.
2. Add all ingredients for the base into a food processor (sieve in the cacao powder), and pulse until it is all well combined.
3. Press the mixture down evenly into a 22cm cake pan. Bake in the oven for 10 minutes, then place to the side and allow to cool completely.
4. To make the ice cream filling, add all the ingredients to a bowl and heat in the microwave for 30 seconds. Whisk the mixture until smooth and there are no lumps.
5. Pour the mixture over the base, and set in the freezer for 2 hours, or until solid.
6. Once the ice cream layer has set in the freezer, melt the chocolate and olive oil, and pour over the top. Use a spoon to smooth over and cover evenly.
7. Decorate with desired toppings. My tart had frozen blueberries; frozen raspberries; chopped pistachio nuts; homemade granola; and h**p seeds.

NOTES:
* allow the tart to thaw for a few minutes before cutting and serving.
* keep in the freezer, and enjoy within 2 weeks.

I hope you have an exceptionally beautiful day. 🍃 I would love to hear if you made this and how it was!

With love X

19/09/2022

Homemade cashew cream 🤍

This cashew cream is perfect with absolutely everything! It’s a great substitute for dairy cream and can be used in so many delicious dishes! It’s creamy, tangy, light and versatile - what’s not to love?

I used this in my most recent post, where I made an artichoke and tomato tart with pesto and the cashew cream cheese. It was 👌👌
It can also be used in a creamy pasta, on nachos, spread on crackers, slathered over baked potatoes, poured over your burrito bowl, or drizzled over pizza!
The list is endless, and it pairs so well with everything!!

Recipe:
•2 heaped cups cashews, soaked overnight.
•3 1/2 tbsp nutritional yeast
•1 tsp sweet white miso
•4-5 tbsp fresh lemon juice
•1/2 tbsp garlic paste
•1/2 tsp Dijon mustard
•1 1/2 tsp salt
•1 cup plant based milk (I used oat milk)

1. Soak the cashews overnight, or if you don’t have enough time, you can soak them in hot water for 1 hour.
2 .Drain the cashews and add them to a high speed blender. Place the remaining ingredients into the blender, and blend until smooth. If you want a thinner cream, add up to a 1/4 cup more milk.
3. Pour into a large jar, and store in the fridge for up to 2 weeks.

Let’s have a fabulous Monday, and set ourselves up for the best week possible! 🌿✨

16/09/2022

Artichoke & cherry tomato tart with pesto and homemade cashew cream ✨

The perfect easy and light weeknight meal that comes together so quickly, and is PACKED with flavour!

If you are planning on hosting a party or family dinner, this is such a crowd pleaser! And what’s wonderful about it is how versatile it is - you can substitute any of the toppings with what you have in your fridge/ what you like most. 🙏

This is the perfect reminder that cooking good food does not have to be complicated or overwhelming! Cooking at home gives you the opportunity to eat the foods that you love, while discovering and experimenting with different seasonings, ingredients and dishes you love! 🌿

Recipe:
•1 package of store bought puff pastry
•4 heaped tbsp pesto (I used kale & h**p seed pesto)
•6 tbsp homemade cashew cream
•280g jar of artichokes
•3/4 cup cherry tomatoes, halved
•handful of fresh basil
•salt & pepper to taste
•3 tbsp olive oil

1. Preheat oven to 200°C.
2. Roll out the pastry, and fold over the edges, pressing down firmly in the corners. Place on a lined baking tray.
3. Add the pesto and cashew cheese, and spread over the tart evenly.
4. Top the tart with the artichokes & halved cherry tomatoes.
5. Brush the edges with olive oil, and drizzle the rest of the olive oil over the tart. Add salt & pepper to taste.
6. Bake for 20-25 minutes, until the tart is golden and crispy.
7. Top with fresh basil, and serve immediately with a fresh salad.

I will be posting my homemade cashew cream in my next post, keep your eyes open for when that drops. 🫶✨

I hope you have a wonderful day! 🤍

13/09/2022

RAW SPIRULINA & BLUEBERRY CHEESECAKE BARS 🫐💙

You guys… I’m sooo excited to share this recipe with you all!! I was having such fun getting creative in the kitchen, and these bars turned out so beautifully. 🥹

These creamy raw vegan cheesecake bars made with spirulina and blueberries are absolutely heavenly. Not only are they beautiful to look at, but are just as magical to make. ✨

Let’s take a look at the ingredient Spirulina 🫶 what an amazing powerhouse this ingredient is!!
Spirulina is a type of blue-green algae, and is believed to be one of the oldest life forms on earth! 🌎🤯

It is a potent source of nutrients, and carries strong antioxidant effects - making it a powerful anti-inflammatory. It is rich in a range of vitamins and minerals that are essential for maintaining a healthy immune system, and is just SO beautiful to look at. 🥹

Recipe:
Base:
•1 cup walnuts
•1 1/4 cups dates, tightly packed
•1/2 cup rolled oats
•1/2 tsp salt

Filling:
•36 fresh blueberries
•1 cup cashews, soaked in hot water for 1 hour
•200 ml coconut cream
•1 tsp vanilla paste
•1 tbsp spirulina powder
•1/4 cup melted coconut oil
•1/4 cup maple syrup

•25g dark chocolate, melted

1. Soak the cashews in hot water for 1 hour.
2. Place all the ingredients for the base into a food processor and pulse until well combined. You should be able to press the dough with your fingertips.
3. Press into the bases of a 12 bar rectangle silicone mold. Place in the freezer while you prepare the filling.
4. Place all the filling ingredients into a food processor (besides the fresh blueberries), and blend until completely smooth.
5. Prepare the blueberries by slicing them in half. Remove the tray from the freezer, and place 6 blueberry halves in each mold.
6. Evenly pour the filling over the blueberries into each mold.
7. Place in the freezer for 4 hours, or until set. 8.Remove from the freezer, pop them out of their molds. Melt the dark chocolate, and drizzle over the top of the bars.
9. Enjoy right away, or keep in the freezer for up to 2 weeks.

With love X

09/09/2022

Air fryer tofu & tomato skewers in a creamy pesto marinade.

These tofu skewers are an amazing, quick and easy snack to put together, and are packed with flavour! With the crisp of the tofu, and pop of the charred tomato. It’s a match made in heaven 🫶
I made them the other day for a drinks party and they were such a hit!! 🍾

Recipe: (makes 5 skewers)

for the skewers:
•1 block firm tofu (drained, and excess water removed)
•15 cherry tomatoes
•5 bamboo skewers

for the marinade:
•3 tbsp nutritional yeast
•1 1/2 tbsp olive oil
•1 tbsp tomato paste
•5 tbsp cashew yoghurt (or any yoghurt of choice)
•3 tbsp pesto (I used a homemade basil pesto, but any pesto will work)

Method:
1. Mix the marinade together in a medium bowl, cube the tofu and place in the marinade. Mix together until the tofu is coated, and let it sit for 20 minutes.
2. Place the bamboo skewers in water, and let them soak for 10-15 minutes, to stop them from burning.
3. Remove the bamboo skewers from the water, and wipe them down with a clean kitchen towel.
4. Place the tofu and tomatoes on each skewer (there should be 3 blocks of tofu, and 3 cherry tomatoes on each). Brush the skewers with the marinade, and place in the air fryer.
5. Air fry @ 170•C for 8 minutes, carefully turn the skewers over, brush with a bit more marinade and air fry for another 5 minutes.
6. Serve the skewers with hummus (I used a red pepper hummus which was amazing, but any hummus will do).

I hope you enjoy these, and that you have a fabulous Friday!! 🌸🤍

My Green Fig

11/10/2022

04/10/2022

19/09/2022

16/09/2022

13/09/2022

09/09/2022

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