Annie is a yoga teacher, a ‘Wellness Warrior’ an author, a vlogger and a blogger. Her fun, yet down to earth blog features an aray of recipes, tips, tricks and of course lots of yoga.
Check out some of our favourite features below;
We can’t enough enough of Annie’s yoga videos. From Sun Salutations to Yin Yoga try expanding your home practice with her easy to follow sequences such as this full 60 minute Vinyasa Flow.
Don’t have time for a full yoga class? Check out this energizing 15 minute side stretching routine…
Annie’s plant based recipes feature a healthy balance of colourful veggies, sweet treats and delicious smoothies. There are also videos to help you on your foodie journey.
This flavoursome Chickpea Veggie Pizza is so easy to make and we guarantee it will become a regular on your weekly menu.
Ingredients (serves 2-3 – as two smaller or one very large pizza)
For the base
200g of gram or chickpea flour (same thing)
1 teaspoon of garam masala
1 teaspoon of olive oil
75ml of water
175ml of almond milk
For the aubergine ‘cheese’
1 tablespoon of tahini
2 tablespoons of nutritional yeast
For the Pesto
50g of fresh basil
30g of cashews
4 teaspoons of olive oil
1 large pinch of salt
For the toppings (mix this up if you like!)
6 tablespoons of tomato puree
120g of button or chestnut mushrooms
1 clove or garlic
1 teaspoon of olive oil
50g of sundried tomatoes
1 red pepper
2 handfuls of rocket
Preheat the oven to 180c. Then start by baking the aubergine for about 30 minutes or until soft all the way through. You can also cook the red pepper at the same time, slicing it in half, removing the seeds and then baking in the oven with the aubergine.
In the mean time, you can begin preparing the base. Simply place all the ingredients in a mixing bowl and stir well until there are no lumps in the mix. Then leave to one side and continue with the other parts!
Slice the mushrooms then heat a teaspoon of olive oil in a frying pan and adding the garlic, crushed. Then fry the mushrooms until lightly browned. Remove from the heat and place to one side.
For the pesto, place all the ingredients in the food processor and blend until you get a pesto consistency (you can make it as chunky or smooth as you like!).
Once the aubergine is soft, place it in the food processor with the remaining ingredients for the ‘cheese’. Then blend into a creamy, thick sauce.
In a large non-stick frying pan, heat a glug of olive oil. Then pour in the chickpea base and allow it to cook until you can remove it in one piece and place it on a baking tray or pizza dish. (Repeat this if making two pizzas!). Then it’s time to start building the pizza.
If you are using the same toppings as me, start by spreading a layer of tomato puree over the base. Then do the same with the aubergine cheese. I then add the rocket, before topping with mushrooms, grilled peppers and sundried tomatoes before topping with the pesto.
Then place the pizza in the oven for 15-20 minutes to cook through.
Fancy something a little more sweet? We have tried and tested these Salted Caramel Cookie Dough Bites, they taste incredible and they are perfect for storing in the fridge for those moments when only a sweet treat will do.
Ingredients (makes 8-10 balls)
150g of chocolate (I used dark, dairy free)
for the salted date caramel centre
100g of dates
50ml of milk of choice
1 tbsp of coconut sugar
1 pinch of salt
for the vanilla cashew ‘cookie dough’
170g of cashews
1 heaped tsp of vanilla powder
1 pinch of salt
Preheat the oven to 180c.
Pit the dates, then soak them in boiling water for about 20 minutes. Then place them in a small saucepan over a medium heat with the other caramel ingredients. Stir well until a thick paste forms.
Remove from the heat and use two small teaspoons to make little balls on a plate, then put in the freezer to set.
Then make the cashew cookie dough. Spread the cashews on a tray and bake in the oven for 7-10 minutes. Be careful not to burn them, you want them to be just beginning to brown. Then remove from the oven and place them in a food blender with the other cookie dough ingredients and bled until smooth but still thicker than a creamy cashew butter.
Spoon the cookie dough into a small bowl and let it thicken in the fridge.
Melt the chocolate in a bowl over a saucepan of boiling water (bain-marie) then leave to one side to thicken – but don’t let it re-set!
Take the caramel centres out of the freezer and use a large spoon full of cookie dough to cover – you can roll between your hands (it helps if your palms are slightly wet but not covered in water!) – then put back on the plate. Repeat for each ball, then set in the freezer for a few minutes.
Once the chocolate has thickened, coat each ball in chocolate and put it back on the plate. The chocolate should set quickly if the balls are cold so that you can repeat this with a second layer of chocolate.
Then return the balls to the freezer to set before serving.