Rachel.Nordhus Instagram (2024)

01/11/2023

🌱Happy World Vegan Day! For me this is what plant-based eating is all about…Variety, Flavour & Nutrition!
Turmeric steamed cauliflower, brown rice, edamame pods & beans, black beans, cucumber, carrot, rocket, pickled red onion, black & white sesame seeds. SAUCE- a mix of vegan hoisin, sriracha & soy.

09/10/2023

🌱 Dinner is served! From 1 large rainbow bowl to dinner for 4…with lots more in the fridge for the following days! A big tip is to be smart with your food prep to make your life easier and embrace leftovers! Prep once and enjoy the food for 2-3 nights and reduce your food waste!

16/06/2023

🌱 We’re celebrating with fruit & a delish sweat vanilla cashew dipping cream! Today was the end of another school year…time really flies! It’s so cliche but isn’t it the truth!!
Fruit Platter ~ nectarine, strawberries, pineapple, passionfruit.
✖️ Sweet Vanilla Cashew Dipping Cream ~ 3/4 cup natural cashew nuts (soaked in boiling water for minimum 30 minutes, strained & rinsed}, 50g dates, 1 tsp vanilla extract, 1/8 tsp vanilla bean powder, 180ml water. Add ingredients to a high speed blender, such as a Vitamix, blitz until smooth & creamy & until the mixture thickens slightly.

28/05/2023

🌱 One of the most decadent & delicious plant~based bowls I’ve ever made! Featuring peanut butter chia pudding, peanut butter date caramel, a creamy chocolate mousse, vanilla coconut yoghurt, 2 types of chickpea cookie chunks {both recipes can be found in my ‘Other Recipes’ highlight}, strawberries & raspberries!
✖️ Peanut Butter Chia Pudding ~
1 1/4 cups unsweetened almond milk
1 1/2 tbsp maple syrup
2 tsp vanilla extract
1 tbsp oats
1/4 cup chia seeds
1/4 cup vanilla coconut yoghurt
3 tbsp peanut butter
- Add the first 4 ingredients to a bowl/jar or air-tight container, stir until well combined. Add the chia seeds, stir for a minute or so. Pop in fridge, after 15 minutes give it another stir then add the yoghurt & peanut butter & stir again. Cover & then leave over night. Keep covered in fridge for up to 4 days. Stir in a little extra milk before serving for a thinner consistency.
✖️ Peanut Butter Date Caramel ~
180g pitted dates
4-5 tbsp water
1/3 cup peanut butter
4 tbsp unsweetened almond milk
- Add the dates & water to a food processor or high speed blender. Blitz until the ingredients resemble a smooth paste, stopping to scrape down the sides regularly. Add the peanut butter & almond milk. Continue to process until super smooth. Store in an air-tight container in the fridge for up to 5 days.
✖️ Chocolate Mousse ~
155g dates, pitted, soaked in boiling water for 30 mins then strained
1 cup natural cashew nuts, {soaked in boiling water for minimum 30 mins but the longer the better, strained & rinsed}
1 1/2 tsp vanilla extract
1 avocado {100g if using frozen}
2 1/2 tbsp cocoa powder {good quality, I use Valrhona}
3/4 cup water
Pinch of salt
- Place all ingredients in a high-speed blender & blitz until super smooth & creamy, stop regularly to scrape down the sides. Transfer to an air-tight container & chill for a few hours. Store in the fridge for up to 5 days. NB: delicious as a frozen treat.

12/05/2023

🌱 It’s Mother’s Day on Sunday {in case you didn’t know} so why not give this super easy idea a go. Filled cantaloupe bowls with coconut yoghurt, blueberries, strawberries, blackberries and kiwi fruit.
✖️ Cut cantaloupe in half. Scoop out the centre. Fill with your choice of plant~based yoghurt, top with all the fruits you desire, sprinkle with some desiccated coconut and or puffed quinoa. Such an easy and delicious breakfast that everyone including your Mum is sure to love!

02/05/2023

🌱 Sushi Sandwiches ~ black rice, lettuce, coconut crusted baked tofu, carrot, cucumber with homemade vegan teriyaki sauce.
✖️Baked Coconut Tofu ~ Remove tofu from packaging, place on a flat surface between paper towel & press the liquid out by placing something heavy on top. Slice into 1cm thick squares/rectangles. Place a generous amount of cornflour on a plate, mix in some garlic powder. Add unsweetened almond milk & a little sriracha to a bowl, stir well. To another plate add desiccated coconut. Cover tofu in cornflour, dip in milk & carefully coat in coconut. Place on a lined baking tray & bake for about 20-25 minutes in a preheated oven, 190°C fan-forced. Flip after about 12 minutes & continue baking.
Layer your favourite ingredients onto a nori sheet in the shape of a square in the middle of the sheet, fold & wrap nori around ingredients using a little water on the edges so that they stick. Cut in half.

26/04/2023

🌱Healthy layered Jars! Chilled blended overnight oats with blueberries, homemade granola, sliced banana and strawberries, topped with leftover choc nice cream {which includes spinach & frozen broccoli, hence the green tinge!}.
✖️Blended overnight oats ~ makes a large portion
1 1/2 cups oats
3 tbsp chia seeds
2 tsp vanilla extract
60g dates, finely chopped
1/4 cup coconut yoghurt
3 cups unsweetened soy/almond milk
- Place all ingredients in a bowl/jar or air-tight container & stir well. Pop in the fridge overnight. The next day remove from fridge, using a high-speed blender blend together with 1 overripe banana & 1 heaped tbsp of peanut butter.
Optional - Before serving, stir in your choice of frozen berries or chia jam.
Keep in an air-tight container in the fridge for up to 4 days. Use as part of your breakfast, lunch or snack bowls.
Nice cream is a combo of: spinach, ground flaxseed, cocoa powder, frozen bananas, frozen broccoli, unsweetened soy milk, peanut butter.

24/02/2023

🌱A simple, Mexican-inspired bowl of oil~free roasted sweet potatoes with a mix of brown rice, black beans, corn & red capsicum, chunky tomato wedges, smashed avocado, plus lime & cashew sour cream…because you can never have too many toppings!!
(serves 6-8)
✖️ Oil~free Baked Sweet Potatoes ~
2 large sweet potatoes
Preheat oven to 210°C. Wash & scrub the S.P’s. Cut into chunky wedge/fry shapes. Place in a large bowl & add a generous amount of garlic salt, cumin & paprika. Place on a lined baking tray & bake for 55 minutes. At the halfway point remove from oven & flip each one, increase temperature to 220°C & continue baking for the remainder of the time.
✖️ Cook your chosen rice according to directions {I used 4 portions for this bowl}. Once cooled transfer to the bowl that you seasoned the sweet potatoes in. Add a sprinkle of extra spices & stir {cumin, onion powder, paprika, chili powder}. Add 1 red capsicum {diced}, 280g tin corn & 2 x 380g tins black beans {strained & rinsed}. Combine well.
Cut 2 tomatoes into wedges. Mash 1 avocado, add lemon to taste, season with cracked black pepper.
Assemble bowl. Serve with lime wedges & cashew sour cream {optional}.

31/01/2023

🌱 Creamy avo pasta bowl with roasted Italian spiced chickpeas and a fresh cucumber-cherry tomato-red onion & spinach salad. Definitely happy to eat this one for the next 2 days!
✖️ Creamy Avo Sauce ~
1/2 cup natural cashew nuts, {soaked in boiling water, minimum 30 minutes}
80ml lemon juice
1/2 tsp apple cider vinegar
2 tsp minced garlic
1/2 cup {heaped} tightly packed spinach
2 large avocados
1 tsp dried basil
3/4 cup water
Salt & pepper to taste
- Add all ingredients to a high speed blender & blitz until super smooth & creamy. I use a Vitamix because it always gets the job done perfectly.
✖️ Baked Chickpeas ~ 2 x 380g chickpeas {strained & rinsed}, 30ml water, 1 1/2 tsp onion powder, 3 tsp garlic powder, 1 tsp basil, 1 1/2 tsp oregano, 1 tsp parsley, 1/2 tsp cumin. Add the chickpeas to a bowl along with the water & all the seasonings. Carefully mix so that the chickpeas are well coated.
Transfer to a lined baking tray, bake for 15 minutes in a preheated oven {200°C}. Remove & give the tray a shake. Return to oven & cook for a further 5-10 minutes or until crispy. Alternatively use an air-fryer.
✖️Cook your chosen pasta according to directions.
✖️ Salad ~ 300g cherry tomatoes {halved}, 1 large cucumber {diced}, 1/2 red onion {diced}, large handful spinach {finely chopped}.

26/01/2023

🌱 Any excuse to throw together 2 fun afternoon fruit platters using some of my favourite cutting techniques and fruit that I needed to use up. Snow melon, pineapple, mango, pear, peach, yellow kiwi fruit, passionfruit, blackberries, blueberries, strawberries.

21/01/2023

🌱Green summer rolls! Normally I’d use all the colours of the rainbow but today I went for mainly greens ~ and lots of them!! These are filled with a mix of spinach, lettuce, broccoli sprouts, mint, cilantro, mango, avo, cucumber, green noodles and asparagus. Of course I can never go without an amazing dipping sauce, this one is an avo cashew cream.

16/01/2023

🌱 While we’re in the middle of winter this got me dreaming about summer ~ coconut crusted tofu, brown rice, iceberg lettuce, cucumber and pineapple with a tropical cashew cream.
✖️ Baked Coconut Tofu ~ Use desired amount of extra firm tofu.
If you have time I recommend freezing the tofu prior to improve the texture, if not no worries. Press the tofu to remove some of the liquid, freeze {do these 2 steps the night before}, defrost & remove more liquid by pressing between paper towel.
Or//
Remove from packaging, place on a plate between paper towel & press the liquid out by placing something heavy on top.
- Slice into 1cm thick triangles or rectangles. Place a generous amount of cornflour on a plate, mix in some garlic powder. Add unsweetened almond milk & a little sriracha to a bowl, stir well. To another plate add desiccated coconut. Cover tofu in cornflour, dip in milk, then carefully coat in coconut. Place on a lined baking tray & bake for 30-35 minutes in a preheated oven, 190°C fan-forced. Flip after 20 minutes & continue baking.
While the tofu is baking, cook your chosen rice/grain.
✖️ Tropical Cashew Cream ~ 1 cup natural cashew nuts {soaked in boiling water for minimum 30 minutes, strained & rinsed}, 3/4 cup light coconut milk, juice of 1 lime, juice of 1/2 lemon, natural juice from 2 tins {about 227g each} of pineapple. Add ingredients to a high speed blender & blitz until smooth & creamy.
Serve with salad of choice.

11/01/2023

🌱 Pink smoothie bowl with almond butter chia pudding and all the toppings, an essential mid-week winter pick-me up!!
✖️ Pink Smoothie Bowl ~
70g frozen strawberries
270g pink pitaya {fresh/frozen}
50g frozen pineapple
2 1/2 frozen bananas {very ripe & pre-sliced}
50ml unsweetened almond milk
- Blend all the ingredients in a high speed blender until super smooth & creamy. I use my Vitamix which works perfectly every time. Eat immediately or place in the freezer until you’re ready to eat.
✖️ Overnight Chia Pudding ~
1 cup unsweetened almond milk
1 1/2 tbsps maple syrup
2 tsps vanilla extract
2 tsps almond butter
1/4 cup chia seeds
- Add the liquids to a bowl/jar or air-tight container & stir until well combined. Add the chia seeds, stir for a minute or so. Pop in fridge, after 15 minutes give it another stir, cover & then leave over night.
Bowl Is Topped With ~ blueberries, raspberry/liquorice balls {from my freezer}, desiccated coconut, puffed quinoa.

25/12/2022

Merry Christmas and God Jul from my family to yours! I know it’s not always the easiest time for some so whether you are/have been celebrating or not I hope that this weekend has been filled with lots of love and happiness! 💚Rachel

19/12/2022

🌱 Fruity Christmas Tree number 2! A fun, quick and easy last minute way to create a healthy ‘tree-inspired’ fruit platter for Christmas. All you need are a few star cutters. I made a reel for this one to show you the process which you can find in my Reels tab.

18/12/2022

🌱 Fruity Christmas Tree! This is one of my most favourite creations from last year! As promised I did create a NEW tree this year along with a reel so you can see how I made it! I’ll be posting it in a few days time so you still have some time if you wish to recreate it for your big day!!!🎄🌱

17/12/2022

🌱 Chunky Gingerbread Cookie Nice Cream. A ‘Christmassy’ take on a classic nice cream. Dates add a hint of caramel and candied almonds and gingerbread pieces for a little surprise in every bite!
✖️ Chunky Gingerbread Cookie Nice Cream ~ makes a big bowl
6 frozen bananas {very ripe & pre-sliced}
50g pitted dates
1 tsp cinnamon
1 tsp vanilla extract
50ml unsweetened almond milk
30g brente mandler, chopped {candied almonds}
80g {or more} gingerbread cookies, chopped/broken into chunky pieces
- Blend all the ingredients in a high speed blender until super smooth & creamy. I use a Vitamix which works perfectly every time. Eat immediately or place in the freezer until you’re ready to eat.

13/07/2022

🌱 I love fruit in salads! These are two deliciously fresh & simple summer salads that we’ve been making on repeat! They’re perfect in every way & easily customised to suit your meal. The recipes for these two beauties are from my friends ~ they have an abundance of inspiration if you ever need any ideas!
✖️Salad 1 ~ Rocket mix, grilled onion-cucumber-pineapple, lemon/mint/pineapple dressing.
✖️ Salad 2 ~ Rocket-spinach-kale mix, orange segments, grilled peaches, fresh peaches, maple syrup/lime/rosemary dressing.

09/07/2022

🌱 Chia pudding is an easy, healthy & delicious breakfast that can be prepared ahead of time ready for busy mornings. Although don’t underestimate the importance of lots of yummy toppings {see my suggestions below}, they’re essential!
✖️ Overnight Chia Pudding ~
1 cup unsweetened almond milk
1 1/2 tbsp maple syrup
2 tsp vanilla extract
2-3 tsps almond butter {or any other nut butter}
1/4 cup chia seeds
1 tsp pink pitaya powder
150g natural/vanilla coconut yoghurt
- Add the milk, maple, extract & nut butters to a bowl/jar or air-tight container & stir until well combined. Add the chia seeds and stir well for 2 minutes or so. Pop in fridge, after 15 minutes give it another stir, cover & then leave over night. Before serving combine the pink pitaya powder with the yoghurt, add to the chia pudding & stir well. Can be kept covered in the fridge for up to 4 days. I recommend doubling the recipe for a bigger batch.
Topping Ideas ~ sliced banana, all types of berries, mango, stewed fruit, granola, desiccated coconut, coconut flakes, yoghurt, mixed nuts, pumpkin seeds, sunflower seeds, dried fruit, puffed quinoa, cacao nibs, nut butter, fruit puree, chia jam, dark chocolate, chocolate mousse.⁣⁣⁣⁣⁣⁣

05/07/2022

🌱 One of the easiest & tastiest bowls to throw together. Mung bean vermicelli noodles coloured with butterfly pea powder, zucchini noodles, edamame beans, spinach, spring onion & carrot strips rolled into roses with a creamy peanut soy sauce.
💡To save time skip colouring the noodles and rolling the carrots.
✖️ Creamy Peanut Soy Sauce ~
1/2 cup soy sauce {or tamari}, 1/4 cup peanut butter, 1 tsp minced garlic, 1/4 tsp minced ginger, 2 tsp maple syrup, 1/3 cup light coconut milk. Blitz altogether in a high~speed blender. Store in an air~tight jar in the fridge for up to 4 days.⁣⁣⁣⁣
🍜

01/07/2022

🌱 It’s been lovely & warm the last few days so yesterday my kids & I made these 2 pink & blue nice cream jars. I wasn’t going to take a photo because the nice cream was rapidly melting & we wanted to eat it up, but my daughter insisted because she thought they looked pretty spesh. And don’t worry you can’t taste the veg, it just adds creaminess.
✖️ Pink Nice Cream ~ {makes a big bowl}
3 frozen bananas {very ripe & pre-sliced}
100g frozen strawberries
100g frozen mango
100g frozen pineapple
80g frozen cauliflower {steamed before freezing}
20g frozen pink pitaya {optional}
50ml unsweetened almond milk
4 tsp pink pitaya powder Unicorn Superfoods 🦄]]
1 tsp antioxidant powder Unicorn Superfoods 🦄]]
- Blend all the ingredients in a high-speed blender until super smooth & creamy. I use a Vitamix which works perfectly every time. Eat immediately or place in the freezer until you’re ready to eat.
✖️ Blue Nice Cream ~ {makes a big bowl}
3 frozen bananas {very ripe & pre-sliced}
300g frozen mango
100g frozen zucchini {steamed before freezing}
80g frozen cauliflower {steamed before freezing}
50ml unsweetened almond milk
2-3 tsp blue spirulina powder Unicorn Superfoods 🦄]]
- Blend all the ingredients in a high-speed blender until super smooth & creamy. I use a Vitamix which works perfectly every time. Eat immediately or place in the freezer until you’re ready to eat.⁣⁣⁣

27/06/2022

🌱 Today my husband and I celebrated our 12 year wedding anniversary! Just like last year I decided to make a different kind of cake!!🍉🍍 But unlike last year my Mum {who’s visiting atm} and our kids made a huge effort to make the day super special for us!❤️

17/06/2022

Some say knowledge is power and I couldn’t agree more. Our plant-based journey began many years ago after my husband and I watched several documentaries outlining the health benefits of this lifestyle. As the years have passed my interest in evidence-based nutrition has grown, thanks to the many Doctors and Nutritionists I follow that have further opened my eyes and influenced me to delve deeper into the world of nutritional science. It’s exactly a year since I completed this certificate in Plant-based Nutrition at the T. Colin Campbell Center for Nutrition Studies. I’m so thankful for this course, all that I learnt and the fact that it has made me even more confident in our decision to raise our family eating a plant-based vegan diet not only for our health but for the future of our planet!

13/06/2022

🌱 Rainbow Fruit Platter. One way to celebrate and is with an abundance of colourful fruit!
Eating fruit makes me so happy knowing how good it is for my body…don’t be afraid of it, fruit is your friend!

07/05/2022

🌱 Loaded sour dough open sandwiches with smashed avo, garlicky white bean mash, rocket, sliced tomato, avo, homemade pickled red onion and ‘Everything But The Bagel Sesame’ seasoning. A quick and easy versatile lunch or snack. Toast the bread or leave it fresh, add more or less ingredients, eat it as an open or closed sandwich, it’s up to you!
✖️ Garlicky White Bean Mash ~ 1 box of white beans {butter beans} strained & rinsed, I added about 2 tbsp of leftover cashew cream but you could also use vegan mayo of choice, cracked black pepper, sprinkle of garlic powder. Add all ingredients to a bowl and mash. Adjust seasonings to taste.
- Find the recipe for the pickled red onion 2 posts back.
Layer all your toppings on the bread and enjoy!⁣⁣⁣⁣⁣

03/05/2022

🌱 These banana and mixed berry platters with sweet vanilla cashew dipping cream & maple almond butter are the most delicious combo ever and could possibly be the easiest way to surprise your Mum this Mother’s Day…don’t forget it’s this Sunday for those countries celebrating❤️!
✖️ Sweet Vanilla Cashew Dipping Cream ~ 3/4 cup natural cashew nuts {soaked in boiling water for minimum 30 minutes, strained & rinsed}, 50g dates, 1 tsp vanilla extract, 1/8 tsp vanilla bean powder, 180ml water. Add ingredients to a high speed blender, such as a Vitamix & blitz until smooth & creamy and until the mixture thickens.
✖️ Maple Almond Butter ~ 1/3 cup {80ml} almond butter, 1 1/2 tbsp {22ml} maple syrup, 2 tbsp water. Whisk altogether in a bowl until smooth.
Platter Details ~ bananas, strawberries, blackberries, blueberries, raspberries, desiccated coconut, crushed freeze~dried raspberries, plus the 2 above recipes. Would go amazingly with French toast, pancakes or waffles!

29/04/2022

🌱 Loaded Buddha bowl with baked sweet potato wedges, capsicum, tomato, crispy chickpeas, bulgar, kale, spinach, pickled red onion and a delicious tangy Caesar cashew cream.
• Plant based, vegan, oil free, dairy free, soy free, egg free, refined sugar free.
✖️ Baked Sweet Potato Wedges ~ preheat oven 190°C fan-forced. Wash & scrub S.P’s. Cut into largish wedges, place on a lined baking tray. Sprinkle with garlic salt, paprika & cumin powder. Bake for 30 minutes.
✖️ Crispy Chickpeas ~ strain & rinse, removing excess water. Place on a lined baking tray, sprinkle with the same seasoning as the sweet potatoes. Bake on 190°C fan-forced for 20 minutes. Carefully shake the tray after 10 minutes.
✖️ Tangy Caesar Cashew Cream ~ makes a large quantity
1 cup natural cashews, soaked in boiling water for minimum 30 minutes {drained & rinsed}, 2 tbsp capers {drained & rinsed}, 4 tbsp nutritional yeast, 1 tsp minced garlic, 2 tbsp Dijon mustard, 1 cup water, 5 tbsp lemon juice, Salt & pepper to taste.
- Combine all the ingredients in a high speed blender & blitz until smooth & creamy.
✖️ Pickled Red Onion ~ make ahead of time,
You will need a large airtight jar with a lid.
4-5 red onions {halved & thinly sliced}, 1 1/4 cups white vinegar, 2 cups warm water, 1-2 tbsp maple syrup, 1 tsp salt.
- Add all ingredient to the jar & stir well. Store in the fridge for up to 1 month. Best made the day before use.

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