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Journal — 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.

CONTRIBUTORS

PEARL + CARROT CAKE PARFAITS WITH ALMOND CASHEW PEARL CREAM

Contributor: Kelly Mason

Ingredients Almond cashew filling    1/2 cup smooth almond butter  1/2 cup cashews (soaked) 1/4 cup almond milk + more for consistency 3 tbsp maple syrup  1 tbsp pearl powder  1/2 tsp vanilla paste     Carrot cake crumb    1 medium carrot - grated  1/2 cup walnuts 1/4 cup coconut flour  1/4 cup dates (soaked)  1 tbsp maple syrup  1 tbsp coconut oil  1 tbsp pearl powder  1 tsp cinnamon powder  1/2 tsp ginger powder  Pinch nutmeg       Method For the carrot cake crumb, pulse all ingredients together and place aside.  For the almond cashew cream, blend all ingredients until smooth Build your parfaits and place into the fridge for 2-4 hours before serving

CHAGA MUSHROOM CACAO COCONUT GANACHE

Contributor: Kelly Mason

Ingredients Chaga Ganache Filling    1 1/3 cup vegan chocolate  3/4 cup coconut cream  1/4 cup maple syrup 1 tsp vanilla paste  1/2 cup cacao powder  1 tbsp Chaga powder    Garnish   200g fresh raspberries  3 tbsp cacao nibs    Method Place all the main ingredients except Chaga powder into a glass bowl and gently melt.  Allow to slightly cool and then stir in the Sun potion Chaga powder Transfer to chosen moulds or glasses and place in fridge for 2-4 hours to set  Garnish with fresh raspberries and cacao nibs Serve and enjoy  

WHITE DRAGON MATCHA, VEGAN PANNA COTTA, GRILLED SWEET PINEAPPLE AND FRESH MANGO

Contributor: Kelly Mason

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

PLANT BASED GF MOOD ELEVATING ADAPTOGENIC MUSHROOM BROWNIES WITH CHAGA CORDYCEPS & LIONS MANE.

Contributor: Kelly Mason

Mushroom Brownies

PEARL, LEMON + COCONUT FUDGE

Contributor: Kelly Mason

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

Contributor: Kelly Mason

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!

PINE POLLEN & CHAMOMILE BANANA ICE CREAM

Contributor:

A deliciously refreshing coconut milk and banana ice cream with Sun Potion Pine Pollen, topped with a chamomile flower and CBD-infused syrup! By chef and artist Kelly Mason.

CITRUS CUSTARD TART WITH PEARL

Contributor: Kelly Mason

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.

RASPBERRY TART WITH MORINGA & A PISTACHIO CRUST

Contributor: Kelly Mason

This plant-based dessert by Kelly Mason is a work of art! With nutrient-rich Moringa, nicknamed the "Miracle Leaf," it has a range of bioavailable minerals, vitamins and nutrients such as amino acids, antioxidants, Potassium, Calcium, Selenium and Magnesium. Look inside for the full recipe!

ORANGE, CACAO & REISHI TRUFFLES

Contributor: Kelly Mason

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!

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