3 2 5 7 11 1 6 4
8
9
10
14
12
15
16
13
ORBIT BEAUTY
J
ORBIT FASHION
ORBIT FASHION
ORBIT FASHION
Hair, make up and styling Cassie Bimrose @cassie.edwardbrown Model Elly Grace @elly_graace Clothing Abi and Joseph @abiandjoseph Sports Luxe @sportsluxestore Photography Moriah Overell @moriahoverell
ORBIT INSPIRE
ORBIT INSPIRE
ORBIT INSPIRE
ORBIT FOOD
BREAKFAST
Banana Pecan Baked Oatmeal
INGREDIENTS 1 cup glutenfree rolled oats 1 organic free-range egg 2 tbsp almond butter 1/4 cup almond milk 1 tbsp rice malt syrup 1 tsp baking powder 1 small banana ½ tsp cinnamon
METHOD 1. Pre heat oven to 175°C. 2. Combine all ingredients in a bowl making sure the egg is well whisked. 3. Pour into baking dish. 4. Bake for about 30-40 minutes (depending on your oven). 5. Serve warm with fried bananas and almond butter drizzle. 6. Enjoy!
LUNCH
Detox Rainbow Salad with Crispy Salmon and Lime Peanut Sauce
SAUCE juice of 1 lime 1 tbsp peanut butter 1 tbsp extra virgin olive oil 4 tbsp coconut milk Himalayan salt and pepper, to taste
INGREDIENTS FISH 50g salmon filet with skin 2 tbsp coconut oil Himalayan salt and pepper, to taste SALAD ½ cup fresh sprouts ½ cup red cabbage sliced ½ cup white cabbage sliced ½ cup carrots sliced ½ cup baby spinach ½ avocado, pitted, peeled + sliced 8 toasted almonds, chopped 2 tbsp chia seeds mint leaves (decoration)
METHOD 1. For the sauce add all ingredients to a blender and blend until smooth and creamy. 2. Pat the salmon with coconut oil and place skin-side down in a medium frying pan. 3. Cook the salmon through almost entirely with the skin-side down but don´t leave it too long. 4. Once done season with salt and pepper and set aside. 5. In a large salad bowl, combine the spinach, cabbage, carrot, sprouts, avocado, almonds and chia seeds. 6. Marinate with lime peanut sauce. Toss well. 7. Place the salmon on top of the salad and decorate with mint.
DINNER
Stuffed Sweet Potato with Goats Cheese and Walnuts
INGREDIENTS 1 medium sweet potato, scrubbed 1 tbsp coconut oil 1 tsp Himalayan salt FILLING 2 strips bacon, chopped ¼ cup bite-sized broccoli florets 2 tbsp goats cheese, diced ¼ cup avocado, diced ¼ cup walnuts, chopped ¼ cup beetroot, cooked and diced Juice of one lime 2-3 tbsp tahini Himalayan salt and pepper, to taste
METHOD 1. Preheat oven to 200°C. 2. Rub the skins of the potato all over with coconut oil and pat them with salt. Prick them with a fork a few times and place on a rimmed baking sheet lined with foil. 3. Bake until tender, about 40 minutes. 4. For the filling, sauté the bacon in a large frying pan over medium-high heat for 5 minutes. 5. Add the broccoli and continue sautéing until it´s softened, about 10 minutes. 6. Mix the bacon and broccoli with the remaining filling ingredients, season with salt and pepper and spoon the filling into the cooked sweet potatoes and serve. 7. Drizzle with lime juice and tahini.
DINNER
Stuffed Sweet Potato with Goats Cheese and Walnuts
INGREDIENTS 1 medium sweet potato, scrubbed 1 tbsp coconut oil 1 tsp Himalayan salt FILLING 2 strips bacon, chopped ¼ cup bite-sized broccoli florets 2 tbsp goats cheese, diced ¼ cup avocado, diced ¼ cup walnuts, chopped ¼ cup beetroot, cooked and diced Juice of one lime 2-3 tbsp tahini Himalayan salt and pepper, to taste
DeSeRT
Raw Choc Raspberry Tarts with Pistachios & Rose Petals
INGREDIENTS (makes two 12cm tarts) Base: 1 cup unsweetened desiccated coconut 200g almond meal 1/2 cup organic dates (soaked & pitted) 2 tsp coconut nectar METHOD 1. Preheat oven to 200°C. 2. Rub the skins of the potato all over with coconut oil and pat them with salt. Prick them with a fork a few times and place on a rimmed baking sheet lined with foil. 3. Bake until tender, about 40 minutes. 4. For the filling, sauté the bacon in a large frying pan over medium-high heat for 5 minutes. 5. Add the broccoli and continue sautéing until it´s softened, about 10 minutes. 6. Mix the bacon and broccoli with the remaining filling ingredients, season with salt and pepper and spoon the filling into the cooked sweet potatoes and serve. 7. Drizzle with lime juice and tahini.
FILLING 1/2 cup organic raspberries 1/2 cup cashews (soaked) 1/4 cup raw cacao butter (melted) 1/2 cup organic coconut cream 1/2 cup raw cacao powder 3 tbsp coconut nectar TOPPING 1/3 cup crushed pistachios organic rose pedals (optional)
METHOD 1. For the base add all ingredients to a high-speed blender and blend until sticky cookie dough forms. 2. Press into two 12cm round tart shells and place in freezer while you make the filling. 3. For the filling add all ingredients except the raspberries to a high-speed blender and blend until smooth. 4. Evenly fill the bottom of both tarts with raspberries and press down firmly. 5. Divide the filling into two parts and pour on top of the raspberries. 6. Top with pistachios and rose pedals. 7. Refrigerate to set for at least 2 hours. 8. Enjoy chilled!
all recipes made with love by zoe @wildblend follow her for more amazing healthy meals
increase
.
ORBIT FOOD
ORBIT NEWS