Honey Roasted Persimmon Toast by Anna Rooke @gratitudeandfood and co-founder of @AkashaSuperfoods

HONEY ROASTED PERSIMMON TOAST!

“quite possibly one of my favorite toasties”

ingredients:
• Persimmons 1-2
• honey
• coconut oil
• bread (I used Young Kobras GF bread)
• coconut yogurt ( I used Coco June organic yogurt)
• date syrup (I used Dvash Organics Date syrup)
• Granola (I used Victory Dance Foods Carrot Turmeric Granola )

Method:⁣

1) chop up a couple of persimmons. Place on a baking sheet with parchment paper and coat in equal part honey & coconut oil. I used about 1 tbsp of each and added a little water to help mix. ⁣

2) bake for about 15 minutes at 375. I broiled them on high for a few minutes too⁣

3) toast some bread. Top with some coconut yogurt, roasted persimmons, granola, and date syrup. Soo good!!⁣

⁣Thank you Anna ! 🤩🙏🙌 ✨Use code GAF20 for 20% at checkout ✨

To check out more recipes from Anna find her at @gratitudeandfood on Instagram and to see how she’s shaking up the world of Sea Moss Gel find her at @akashasuperfoods or at Akashasuperfoods.com ( huge fan and customer ! 10/10 Recommend it)

Rainbow Sweet Potato Toast Trio Recipe by Danielle Bear @cacaoforcoconuts_

Looking for a colorful, nutrient-packed recipe to brighten up your day? This Rainbow Sweet Potato Toast Trio is the perfect addition to your #ToastTuesday routine. With three vibrant toppings featuring Victory Dance Foods' Garden Granola®, this trio brings a pop of color and a delicious crunch to your plate.

Ingredients:

• 1 Japanese sweet potato (other varieties work too)

• ½ ripe avocado

• 1 can cooked beets

• ⅔ cup white beans

• 1 clove garlic

• 2 tablespoons lemon juice

• Less than 1 teaspoon paprika

• Less than 1 teaspoon turmeric

• 3 varieties of Garden Granola®:

  • Garden Granola® Kale Matcha

  • Garden Granola® Beetroot Ginger

  • Garden Granola® Carrot Turmeric

• Tahini

Instructions:

1. Prepare the Sweet Potato Base:
   Slice a Japanese sweet potato into thick toast-like slices. Bake at 450°F for 20 minutes, flipping halfway through. Allow the slices to cool before adding toppings.
   Tip: For stability and safety, cut off one or both ends of the sweet potato before slicing.

2. Avocado Toast (Green):
   Mash half of a ripe avocado and spread it over a slice of cooled sweet potato toast. Top with Victory Dance Foods Kale Matcha Garden Granola®, which includes kale, matcha, cucumber, pineapple, and green apple for a fresh, crunchy finish.

3. Beet Hummus Toast (Red):
   For a flavorful beet hummus, blend the following ingredients:

   • 1 cup cooked beets

   • 2 tablespoons lemon juice

   • 1 teaspoon tahini

   • 1 garlic clove

   • ⅔ cup white beans

   • ¼ teaspoon paprika

   Spread the beet hummus over a toast slice and top with Victory Dance Foods Beetroot Ginger Garden Granola®, made with beetroot, pineapple, ginger, lemon, and apple.

4. Turmeric Tahini Toast (Yellow):
   Mix a pinch of turmeric into a few tablespoons of tahini. Spread this turmeric tahini mixture onto the final slice of sweet potato toast, then top with Victory Dance Foods Carrot Turmeric Garden Granola®, featuring carrot, turmeric, ginger, pineapple, and mango.

Enjoy the Rainbow!

This trio of colorful sweet potato toasts not only looks amazing but is also packed with flavor and nutrition. Get 20% off your first order when you use discount code CFC20 at checkout in our online store. Limit 1 use per customer.

Did you try this recipe? Share your colorful sweet potato toasts with us on Instagram using #VictoryDanceFoods, and don’t forget to tag us @victorydancefoods!

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Tropical Nice Cream Heart-Eyes Smoothie bowl by @Cacaoforcoconuts_

This veggie-powered Tropical Nice Cream Heart-Eyes Emoji Bowl  by Danielle aka @Cacaoforcoconuts_ topped with Garden Granola Beetroot Ginger makes us feel exactly like the heart-eyes emoji it represents! Enthusiastically In LOVE!! 
So we are thrilled to share Danielle’s recipe here so you can recreate this tropical treat at home. We hope this recipe brightens your day and brings a smile to your face, like it did to ours!

Ingredients

• 1 cup frozen riced cauliflower ⁣
• 1 cup frozen mango chunks ⁣
• 3/4 cup @sproutliving coconut water⁣
• 2-3 coconut milk ice cubes (I always freeze nut milk if I won’t be able to use it all!)⁣
• 1 tsp fresh ginger⁣
• 1/2 cup frozen papaya chunks⁣
• 1/2 frozen naval orange⁣

Steps:

1. Add all of the ingredients to your blender and mix.

2. After you’re done blending, use a spatula to get it out of the blender, add it to your favorite bowl and smooth out the top with spatula so you have a nice surface to make the face.

3. AND then for the final step! Top with Garden Granola® Beetroot Ginger in the shape of the heart-eyes emoji! Those are the cranberries and pepitas making the mouth! So cute!

Feeling inspired to make this Heart-Eyes Emoji Tropical Nice Cream bowl and get creative with some Garden Granola!? Us too! Don’t forget to use discount Code CFC20 for 20% OFF any order in our online store on your next order to save! Great for stocking up on Garden Granola

If you make this, make sure to tag Danielle @cacaoforcoconuts_ and @victorydancefoods in instagram! And follow @cacaoforcoconuts_ for so many delicious and colorful plant-based treats!

Thank you Danielle! @cacaoforcoconuts_

#smoothiebowl #nicecream #nicecreamrecipe #tropicalsmoothie #eatvictoriously #eattherainbow #veggiepowered

Garden Granola®, Beet Ginger 8 oz

Quantity:

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Did you know we also sell coconut bowls! We have had them for more than a year but we recently we have noticed they are increasing in popularity ! And we only have 5 left! And they are on Sale !

​Vegan Potato Beetroot Soup Recipe

It’s vegan, gluten free and sure to bring you warmth during these cold winter months!

Recipe & pictures by Kimberly Espinel @thelittleplantation https://thelittleplantation.co.uk Shared with permission

When we saw this gorgeous pink soup on Instagram featuring our favorite veggie, beetroot, we just had to reach out to its creator Kimberly Espinel and ask if we could share it with our followers!  She very graciously said yes thanked us for asking. 

Ingredients:

• 2 - 2 ½ cup potatoes, roughly diced

• 2 large white onions, finely chopped

• 3 cups of vegetable stock

• 1 cup Whole Mylk

• 3 - 4 tbsp white wine

• 1 ½ tbsp almond butter

• 3 - 4 tbsp olive oil

• Pinch of salt

• 1 small beetroot, peeled and diced

• Optional garnish: Black sesame seeds, ground black pepper, olive oil, beetroot leaves or other

Instructions:

1. Add water to saucepan and boil potatoes with a pinch of salt until soft. Then drain and set aside.

2. In a frying pan over a medium flame, heat the olive oil and sauté the onions until soft and translucent, for around 10 minutes.

3. Place the boiled potatoes, sautédd onions and all other ingredients in a large pot and bring to the boil.

4. Once boiling, reduce the heat and let it simmer for about 10 minutes.

5. Place everything in a (high speed) blender and blend until smooth.

6. Serve immediately and garnish with a drizzle of olive oil, sesame seeds, coarsely ground black pepper and fresh beetroot leaves.

Keeps in the fridge in an airtight container for about 48 hours.

Check out Kimberly’s beautiful food photography and an amazing work @thelittleplantation  on instagram and at https://thelittleplantation.co.uk!  And If you give this gorgeous beetroot soup a try let us know and make sure to tag us @victorydancefoods and @thelittleplantation