Peanut Spicy Reindeer Sticks

1. Celery
2. Peanut Spicy butter
3. Fresh Raspberries
4. Gluten free pretzels

Method :

1. Slather the peanut spicy butter into the celery ribs.
2. Add the antlers, eyes, and nose for the full Rudolph face.
3. Watch your kids eat and devour this snack!


Nut-Lite Cashew butter to make a creamy base for savoury soup!
Bright, creamy and zingy—with a little chilli kick. All the things you want in a bowl o’ beautiful soup.

  • 1 Pumpkin Squashed
  • Large knob of unsalted butter
  • 1 large onion, chopped
  • 1 small medium-hot chilli, deseeded and chopped, or a pinch of dried chilli flakes
  • 3cm piece root ginger, grated
  • 1 large garlic clove, crushed
  • 1 small garlic clove, chopped
  • 1 l Vegetable stock
  • 4 tbsp of Cashew butter
  • Juice of 1 lime
  • 3 tbsp finely chopped coriander
  • Sea salt and freshly ground black pepper
  • To serve:
  • Yoghurt
  • Coriander leaves
  • 2 tbsp toasted pumpkin seeds or chopped toasted peanuts (optional)
  • A little finely chopped chilli (optional)
  • Halve and peel the squash, then scoop out the seeds and cut the flesh into 1cm cubes. Melt the butter in a large saucepan, add the onion and sweat until soft and translucent. Add the chilli, ginger and garlic and cook for another couple of minutes. Add the squash, a sprinkling of salt and a few grinds of pepper. Stir well and cook for 5 minutes.
  • Pour in the stock. Bring to the boil and simmer gently, partially covered, for about 20 minutes, until the squash is soft – you should be able to mash it easily against the side of the pan with the back of a wooden spoon.
  • Whiz in a blender (or use a stick blender to purée it in the pan) until very smooth; you may need to do this in batches. In a bowl, whisk the peanut butter with a ladleful of the hot soup until well blended. Return this mixture to the soup in the pan, stir well and heat through.
  • Remove from the heat, add the lime juice and coriander, then taste and adjust the seasoning with salt and pepper. Serve each portion topped with a dollop of yogurt and a few coriander leaves. Sprinkle toasted pumpkin seeds or peanuts and/or a little finely chopped chilli on top, if you like.

Vegan Gajar Halwa

Vegan Gajar
Halwa is a spectacular Indian classic dessert made with shredded carrots harnesses the natural flavour of cashew butter and sweetness of carrots into a dish so delicious, you’ll be making it over and over.

Ingredients :

  • 2 teaspoons safflower or other neutral oil
  • 3 tablespoons chopped or halved raw cashews
  • 2 tablespoons raisins
  • 2 tablespoons chopped pistachios
  • 2 1/2 cups (320 g) or more grated or shredded carrots
  • 1/4 cup (28 g) almond meal or coarsely ground almonds
  • 1 1/4 cup (312.5 ml) almond milk
  • 1/4 cup (59.15 g) ground raw sugar
  • 3tablespoon cashew butter or safflower oil
  • Generous pinch of salt
  • 1/4 teaspoon (0.25 teaspoon) cardamom powder or saffron strands
    Method :
    • Heat oil in a large skillet over medium heat. Add the cashews and cook until lightly golden, 2 minutes. Add raisins and pistachios and cook until the raisins puff up, 1 to 2 minutes.
    • Add the grated carrots to the skillet and cook for 5 minutes, stirring occasionally. Add almond meal and almond milk and mix well. Reduce heat to low-medium. Cook for 15 minutes.
    • Add sugar, cashew butter, salt, and cardamom. Mix in. Cook for another 20 to 30 minutes or until all the almond milk has almost been absorbed. Depends on the moisture in the carrots and the stove. Stir occasionally.
    • Taste and adjust sweet. Continue to cook for another few minutes or until roasted to desired consistency and colour. Serve warm or chilled.

This is a good combination of avocado, almond cranberry butter and kale in the Vegan Breakfast Sandwich will have vegans and non-vegans alike craving breakfast all day long.


  • 1 Whole Wheat Muffin
  • 1 tablespoon of almond cranberry butter
  • 1/4 of a medium avocado
  • 2 Cups of Kale
  • 1 teaspoon of olive oil

Method :

  • To assemble sandwich: Toast muffin
  • Heat 1 teaspoon of olive oil in a medium sautee pan
  • Sautee kale on medium heat until slightly crispy (approximately 5 minutes)
  • Mash 1/4 of an avocado onto one side of your toasted muffin
  • On the other side spread 1 tablespoon of almond cranberry butter (Nut-Lite Almond Cranberry butter). Layer cooked kale between to halves of sandwich
  • Enjoy!