10

R E C I P E S

HEALTHY FOOD
RECIPES LICERIA & CO.
CONTENTS
CHAPTER

01
Avocado and
Edamame Smash

CHAPTER

02
Brown Rice
Crispy Treats

CHAPTER

03
Mixed Berry
Acai Bowl
 CHAPTER

04
Pesto Zoodles with Cherry
Tomatoes

CHAPTER

05
Cauliflower Pizza with Veggie
Toppings

CHAPTER

06
Hazelnut and Cacao
Bliss Balls
 CHAPTER

01
Avocado and
Edamame Smash
 01
Avocado and
Edamame Smash
INGREDIENTS
1 large ripe avocado, diced
1 cup shelled, frozen edamame beans,
thawed
zest of 2 limes
juice of two limes ( just under 1/3 cup)
1 fresh green chilli, finely chopped
2 cloves of garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
nigella seeds- optional

INSTRUCTIONS
blitz or smash 1/2 cup of the edamame
with 2-3 tablespoons of water till blended
put blended edamame in a bowl
add avocado, lime juice, zest, chilli, garlic,
salt and pepper
mix to combine leaving some of the
avocado in pieces
fold through remaining edamame
sprinkle with nigella seeds if using
serve and enjoy!
 CHAPTER

02
Brown Rice
Crispy Treats
02 Brown Rice
Crispy Treats
INGREDIENTS
4 cups brown rice
1/2 cup natural peanut butter (or almond butter
for a variation)
1/2 cup honey or maple syrup
1/4 cup coconut oil
1 teaspoon vanilla extract
1/4 teaspoon salt
Optional Add-Ins:
1/2 cup chopped nuts (such as almonds or
cashews)
1/4 cup chia seeds
1 Boiled Egg
1/2 Cucumber & green leaf

INSTRUCTIONS
Line a square baking pan with parchment paper,
In a medium saucepan over low heat, combine
the peanut butter, honey (or maple syrup), and
coconut oil. Stir until melted and well combined.
Remove the saucepan from heat and stir in the
vanilla extract and salt. Mix until smooth.
In a large mixing bowl, pour the brown rice crisps
cereal. Pour the melted peanut butter mixture
over the cereal.
Use a spatula to gently fold and mix until the
cereal is evenly coated.
If you're using any optional add-ins, fold them
into the mixture at this point.
Transfer the mixture to the prepared baking pan.
Use a spatula or your hands to press the mixture
firmly and evenly into the pan.
Once the treats have set, use the parchment
paper overhang to lift them out of the pan. Place
on a cutting board and cut into squares or
rectangles.
If desired, melt some dark chocolate and drizzle it
over the top of the crispy treats for an extra
touch.
Serve these delicious brown rice crispy treats
and enjoy a healthier twist on a classic favorite!
 CHAPTER

03
Mixed Berry
Acai Bowl
03
Mixed Berry
Acai Bowl
INGREDIENTS
2 Fresh Dates (30g) Pitted
1 Cup (150g) Frozen Raspberries
1 Cup (150g) Frozen Blackberries
1 Cup (150g) Frozen Blueberries
1 Cup (150g) Coconut Yogurt
1 Tablespoon Chia Seeds

TOPPINGS
Sliced strawberries
Blueberries
Raspberries
Granola
Chia seeds
Shredded coconut
Drizzle of honey
INSTRUCTIONS
Run the frozen Acai berry packet under warm
water for a few seconds to slightly thaw. Break the
packet into pieces to make it easier to blend.
In a blender, combine the thawed Acai berry
packet pieces, mixed berries, frozen banana slices,
almond milk, and honey or maple syrup (if using).
Blend until smooth and creamy.
If the mixture is too thick, you can add more
almond milk in small increments until you achieve
your desired consistency.
Pour the Acai mixture into a bowl.
Arrange sliced strawberries, blueberries, and
raspberries on top of the Acai base. Sprinkle
granola, chia seeds, and shredded coconut for
added texture.
Finish the Acai bowl by drizzling honey over the top
for a touch of sweetness.
Feel free to get creative and add other toppings
like sliced bananas, nuts, or a dollop of Greek
yoghurt.
Acai bowls are best enjoyed immediately while
they are fresh and cold.
Grab a spoon and savor the delicious combination
of the creamy Acai base and the burst of flavors
from the mixed berries and crunchy toppings.
 CHAPTER

04
Pesto Zoodles with
Cherry Tomatoes
04
Pesto Zoodles with
Cherry Tomatoes
INGREDIENTS
Zucchini noodles (zoodles)
Cherry tomatoes, halved
Basil pesto sauce
Pine nuts for garnish
2 cups fresh basil leaves, packed
1/2 cup grated Parmesan cheese
1/2 cup pine nuts or walnuts
2 garlic cloves, peeled
1/2 cup extra-virgin olive oil
Salt and pepper to taste
INSTRUCTIONS
In a food processor, combine the basil, grated
Parmesan cheese, pine nuts or walnuts, and
peeled garlic cloves. Pulse until the ingredients are
finely chopped.
With the food processor running, gradually pour in
the olive oil in a steady stream. Continue blending
until the pesto reaches a smooth and creamy
consistency.
Season the pesto with salt and pepper to taste.
Set the pesto aside.
Spiralize the zucchini into zoodles using a
spiralizer. If you don't have a spiralizer, you can
use a julienne peeler or a mandoline slicer.
Heat 1 tablespoon of olive oil in a large pan over
medium heat. Add the zoodles and sauté for 2-3
minutes, or until just tender but still slightly crisp.
Add the halved cherry tomatoes to the pan with
the zoodles. Sauté for an additional 1-2 minutes,
just until the tomatoes are warmed through but
not overly softened.
Pour the prepared pesto over the zoodles and
cherry tomatoes. Toss everything together until
the zoodles are evenly coated with the pesto.
Garnish with fresh basil leaves and serve your
Pesto Zoodles with Cherry Tomatoes immediately.
Enjoy this light and flavorful dish!