I have been experimenting with my plant based panna cotta desserts over the last couple of years. I'm always playing around with the flavours. I especially love my raspberry and rose panna cotta and there is nothing nicer than finishing a dinner and refreshing your palate with a zesty lemon and pearl version of this dessert! This time I chose to make a beautiful, delicate Asian themed dessert to pair with my homemade vegetable panang curry and I thought what better ingredient for this pairing than Sun Potion's White Dragon Matcha powder along with two of the most well known Asian fruits. The Mango! You can also make this into a breakfast version with slightly less natural sugar content and using homemade coconut kefir or coconut yogurt instead of the cream! Serve Est. 8 Dish Type. Dessert VG. GF Ingredients Filling 400ml plant based cream (I used Oatly oat cream) 400ml plant based milk (I used rude health coconut) 2 tbsp maple syrup 1 tbsp agar agar powder 1 vanilla pod 4 tsp white dragon matcha powder Squeeze lemon Pinch sea salt Grilled sweet pineapple & Fresh mango 1/2 Large pineapple (Cut into 1cm cubes) 2 tbsp fresh orange juice juice 1 lime 1 tbsp coconut sugar 1 tbsp maple syrup 1/2 tbsp coconut oil 1 Ripe mango (chopped into small cubes) Method For the Matcha panna cotta, mix all ingredients except the Matcha into a pan and allow to sit for ten minutes. Bring the liquid to a boil and then take it to a simmer for a further 7-10 minutes Remove from heat and allow to slightly cool then transfer to your serving glasses and place in the fridge to set For the grilled pineapple, mix all the ingredients in a bowl and allow 30 minutes for the pineapple marinade then place under the grill for 10-15 minutes or until slightly charred Allow to cool then garnish the dessert and finish with fresh mango cubes
Journal — Contributor Author|contributors/kelly-mason
Transformational Foods for a Transformational Life
Welcome to the journal - an online, intersectional wellness platform - to connect, educate and inspire our international community.
PLANT BASED GF “MINT NO CHOC CHIP” PEPPERMINT ICED LATTE
I love making this latte!! There is no better drink for the summer months and personally, rain or shine I have this recipe over ice ever single time! Wanna know why? Cause it tastes like I am eating liquid form chocolatechip mint ice cream! However for all you warm drink lovers you can adapt my methods to create a hot version of the recipe for those cold winter months!Every person I have made this drink for has fallen head over heels. It’s light, beautiful to look at, so refreshing and is packed with benefits in every sip for both the mind and the body! Oh, and did I mention ittastes like Mint choc chip (but without the dairy or the calories!)Matcha is packed with antioxidants, it tastes amazing, it promotes a sense of calm and aids in a more focused mind. You can see why more and more people are switching to this nutrient rich tea as an alternative to their highly stimulating morning coffee!In this recipe I have used the Doterra peppermint edible oil. Please be careful when adding the correct amount of oil as you can very easily totally ruin your latte by adding too much of this very potent oil! That is why I have requested you use the “Toothpick swirl” Method to ensure you don’t over add the oil to yourlatte. WHAT IS A “TOOTHPICK SWIRL”?A toothpick swirl is a simple method for incorporating tiny amounts of very potent essential oils into foods. I use the toothpick method with all oils that are so strong that even a single drop can completely overpower a recipe.To measure out a toothpick swirl you’ll need to start with a plain, non infused toothpick. Simply dip the tip of that toothpick into your peppermint essential oil, and then stir into your ingredients using the now infused toothpick.The deeper you dip the toothpick, the more essential oil you’ll get and the stronger the scent will be. I recommend starting with what seems like too little and working your way up!
PLANT BASED GF MOOD ELEVATING ADAPTOGENIC MUSHROOM BROWNIES WITH CHAGA CORDYCEPS & LIONS MANE.
PEARL, LEMON + COCONUT FUDGE
A delicious lemon and superfood-powered fudge! We love these citrus bites full of delicious ingredients like creamy coconut, maple syrup and vanilla bean... a great treat to bring for a light and bright holiday dessert!
YIN, MORINGA, SHATAVARI INFUSED PANCAKES
Filled with adaptogenic goodness, these pancakes are a great weekend recipe. Stack them high and layer with coconut yogurt, add your favorite toppings and enjoy!
CITRUS CUSTARD TART WITH PEARL
Chef, artist and yoga teacher Kelly Mason has created a delightfully delicate dessert with citrus and vanilla, macadamia nuts and our beautiful micro-ground Pearl powder to support inner and outer radiance.
ORANGE, CACAO & REISHI TRUFFLES
Plant-Based Chef Kelly Mason has created delicious truffles, adding Sun Potion Reishi mushroom for the benefit of supporting a state of calm and stress relief. With the option to add CBD, we invite you to try this recipe and experience the deliciousness yourself!
REISHI-INFUSED WILD RICE
Plant-based Chef Kelly Mason has created a savory dish to add to your personal cookbook! With Queen Healer mushroom Reishi-infused wild rice, mixed with savory parsley lemon truffle brazil nut cream, this is a seriously flavorful dish you will want to make and share with loved ones. Check out this recipe below!