Eat More Plants

Mergers and acquisitions lawyer turned ‘funtrepreneur’, Sarah Davidson (@spoonful_ of_sarah) is famed for her love of nutrient-dense matcha supps and vegetarian eats. She shares some of her favourite recipes exclusively to the STRONG Australia readership, so you can eat your plants and please your taste buds, too.

GLUTEN-FREE FRITTERS

Ingredients • 1 zucchini • 2 eggs • ½ tin of corn kernels • ½ tsp chia seeds • ½ cup almond meal • 3 garlic cloves, minced • 1 tsp cumin • 1 tsp oregano • 1 tsp thyme • Sprinkle of salt • 2 avocados (for serving)

Method 1. Shred or roughly chop up the zucchini and sprinkle with salt. Let the zucchini sit for 10 minutes before squeezing as much liquid out as possible. Add to a large mixing bowl. 2. Beat the eggs, then add them to the bowl. 3. Add all other ingredients except the avocado to the bowl and mix well. 4. Put a frying pan over a low to medium heat. 5. Use a pouring jug or ladle to spoon the zucchini mixture into the frying pan. Fritters can be whatever size you desire. 6. Wait a few minutes until the fritters are lightly browned. Flip and cook the other side. 7. Crush avocado and sprinkle over the fritters as a topping. Stack and enjoy!

OVERNIGHT PROTEIN OATS

Ingredients • ½ cup rolled oats • 1 tbsp chia seeds • 1 scoop (30g) vanilla or unflavoured protein powder • 1/3 cup plain Greek yoghurt • ½ cup milk of choice • 1-2 tbsp pure maple syrup • Pinch Himalayan salt • ½ cup frozen berries (we used a combination of blueberries, blackberries and raspberries)

Method 1. Place all of the dry ingredients into a mixing bowl. Mix well. 2. Tip the mixture into a jar or container of your choice. 3. Add the wet ingredients. Stir well or, if using a jar, put on the lid and shake until ingredients are well combined. 4. Put the mixture in the fridge overnight. Enjoy with frozen, fresh or melted berries on top.

MATCHA GRANOLA

Ingredients • 1 cup oats • ½ cup crushed nuts and seeds (whatever varieties you desire) • ½ cup desiccated coconut • 1-2 tsp matcha (depending on your preference) • 1 tbsp rice malt syrup • Coconut oil to drizzle • Vanilla extract (optional) • Sea salt (optional)

Method 1. Pre-heat your oven to 150°C. 2. Mix all of the dry ingredients together in a mixing bowl. 3. Spread the resulting mix onto a lined baking tray. 4. Drizzle with rice malt syrup and coconut oil. 5. Drizzle the vanilla extract and sprinkle the sea salt over the mixture if preferred. 6. Toss the mixture until the granola is well coated with the rice malt syrup, coconut oil, vanilla extract and salt. 7. Bake the granola for 10 minutes until lightly toasted. 8. Let the granola cool before serving. 9. Enjoy! Best stored in an airtight container in a cool dry place. S

MATCHA MANGO SMOOTHIE BOWL

Ingredients • 1 handful spinach • 1 cup frozen mango • 1-2 frozen bananas (depending on how thick you want it) • 1 serve matcha (½ to 1 tsp) • 1 cup milk of your choice or coconut water • Chia seeds • Toppings of choice (nuts, seeds, frozen fruit, granola)

Method 1. Put all of the ingredients in a blender. 2. Blend until smooth. 3. For a thicker consistency, add more frozen fruit. Using fresh fruit will result in a thinner, watery smoothie. 4. Pour into a bowl or glass of your choice. 5. Top with your favourite nuts, seeds and superfoods.

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