At Lavida we like to keep up to date with the newest nutrition research and news. We are always reading studies to bring you evidence based advice and to influence our product development. Especially when they are about plant protein sources.

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Check out our plant-protein powered winter recipes! From warm shakes to protein mince pies, we’ve got all the healthy treats to cheer this festive season.

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Read our handy, all you need-to-know, guide on the nutrition of plant-based milk alternatives.

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Ever wondered why our bean pasta is so special?

What is the Planetary Health Diet?

This revolutionary diet approach is developed by leading nutritional and environmental scientists. It is based on their comprehensive review of the current evidence in order to meet healthy diet recommendations while being environmentally sustainable.

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Coat our edamame spaghetti with this delicious vegan pesto for a super simple, plant packed supper.

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Super Green Edamame Spaghetti

Vegan, Gluten-free, Dairy-free, Wheat-free. This dish combines high fibre, high protein pasta with a pesto which is rich in heart healthy fats. The nutritional yeast brings a cheese-like flavour and added B vitamins.

Course

Main Dish

Servings

people

Ingredients

• 200 g Liberto Edamame spaghetti
• 40 g Fresh Basil
• 25 g Pine Nuts toasted
• 75 ml olive oil
• 1 tbsp Nutritional Yeast
• 1 clove garlic
• 80 g Mixed green vegetables We used asparagus, fine beans and broccoli

Course Main Dish Servings people Ingredients 200 g Liberto Edamame spaghetti 40 g Fresh Basil 25 g Pine Nuts toasted 75 ml olive oil 1 tbsp Nutritional Yeast 1 clove garlic 80 g Mixed green vegetables We used asparagus, fine beans and broccoli

Instructions

1. For the pesto, add the basil, pine nuts, nutritional yeast, garlic and olive oil to a food processor and blitz.

   
2. Leave to the side while you cook the pasta for 3 minutes in boiling water.

   
3. Stir fry the vegetables in a drizzle of olive oil.

   
4. Drain the pasta, toss in pesto, and serve with the vegetables.

   

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Our bean pasta is made from Organic Soya beans. We are often asked questions about soya, including whether certain groups need to avoid it.

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Looking for a low effort health kick? This shake recipe is super simple, and uses store-cupboard ingredients for those busy January mornings.

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This Vegan bolognese works perfectly with our Edamame Spaghetti. Delicious for Vegans and non-vegans alike, a dish the whole family will enjoy.

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Vegan Bolognese

Gluten free, wheat free, dairy free, vegetarian, vegan. Each serving is high in plant based protein, fibre and low in saturated fat and salt. One serving contains two of your five a day!

Course

Main Dish

Cuisine

Italian

Prep Time

15 minutes

Cook Time

45 minutes

Servings

people

Ingredients

• 1 medium red onion diced
• 2 tbsp garlic infused olive oil
• 2 large carrots finely chopped
• 3 sticks Celery finely chopped
• 100 g Mixed exotic mushrooms We used a mix containing oyster and shiitake, but chestnut mushrooms would also work well
• 2 sprigs Fresh rosemary finely chopped
• 1 can Green lentils
• 2 cans Tinned tomatoes Invest in good quality here
• 1 pack Liberto Edamame spaghetti
• 125 ml Red wine

Course Main Dish Cuisine Italian Prep Time 15 minutes Cook Time 45 minutes Servings people Ingredients 1 medium red onion diced 2 tbsp garlic infused olive oil 2 large carrots finely chopped 3 sticks Celery finely chopped 100 g Mixed exotic mushrooms We used a mix containing oyster and shiitake, but chestnut mushrooms would also work well 2 sprigs Fresh rosemary finely chopped 1 can Green lentils 2 cans Tinned tomatoes Invest in good quality here 1 pack Liberto Edamame spaghetti 125 ml Red wine

Instructions

1. In a thick based casserole pan, fry the onion in the olive oil for 5 minutes on a medium heat.
2. Add the carrots, celery and cook until softened. Add the mushrooms and rosemary for a further 3-4 minutes.
3. Add the red wine and increase the heat until it has cooked away.
4. Add the tinned tomatoes, green lentils (including water) and another can full of water.
5. Simmer for 35 minutes.
6. Cook the Edamame Spaghetti for 3 minutes in boiling water, drain well.
7. Serve.

   

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These bitesize beauties use only three ingredients and take minutes to prepare.

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Protein Snow Balls

Gluten-free, dairy-free, raw and vegan.

Course

Dessert, Protein Balls & Bars

Servings

balls

Ingredients

• 50 g Desiccated Coconut and extra for dusting
• 75 g Liberto Organic Vanilla Flavoured Protein Shake
• 300 ml Coconut Milk The tinned variety

Course Dessert, Protein Balls & Bars Servings balls Ingredients 50 g Desiccated Coconut and extra for dusting 75 g Liberto Organic Vanilla Flavoured Protein Shake 300 ml Coconut Milk The tinned variety

Instructions

1. Combine the three ingredients and mix well. Roll into balls. Dip into some reserved coconut milk and roll in desiccated coconut.

   

Recipe Notes

We think these make the perfect gift, just pop three in a clear gift bag and tie with a ribbon!

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It’s definitely easy to overdo it at the holidays. So why not bake a healthier mince pie?

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Protein-Powered Mince Pies

It’s definitely easy to overdo it at the holidays. So why not bake a healthier mince pie? With the addition of Liberto organic vanilla-flavoured protein shake, this Christmas classic is instantly transformed into a protein-powered treat. Not only is this recipe gluten-free, dairy-free and vegan, it’s also sweetened with natural sweeteners and fruit sugars rather than refined sugar. Many thanks to Instagrammer @monika_heathyliving for sharing with us!

Course

Dessert

Servings

Ingredients

For the pastry:

• 1 cup ground almond
• 0.5 cup plain gluten-free flour
• 0.5 cup ground oats
• 3 tbsp Liberto Organic Vanilla Flavoured Protein Shake
• 100 g vegan butter
• 1-2 tbsp stevia to taste

For the filling:

• 1 jar gluten free mincemeat we like Meridian's organic, vegan and gluten free mincemeat

Course Dessert Servings Ingredients For the pastry: 1 cup ground almond 0.5 cup plain gluten-free flour 0.5 cup ground oats 3 tbsp Liberto Organic Vanilla Flavoured Protein Shake 100 g vegan butter 1-2 tbsp stevia to taste For the filling: 1 jar gluten free mincemeat we like Meridian's organic, vegan and gluten free mincemeat

Instructions

1. Preheat oven to 200C / 180C fan.
2. Combine all of the ingredients in a food processor, adding small amounts of water to get the desired texture.
3. On a floured surface, evenly roll out the dough until it’s 2-3mm thick.
4. Cut out 7 discs for the base (using a mug, cookie cutter or glass).
5. Brush a shallow muffin tin or mince pie tin with a little vegan butter.
6. Lay each round into a shallow muffin or mince pie tin, adding enough mincemeat to be level with the top of the pastry.
7. Combine remaining pastry scraps and roll out again until 2-3mm thick, cutting out discs or stars for the lid. Make sure to brush the edges of the lid with water and press to seal.
8. Bake for 25 min or until the top is golden-brown.
9. Allow to cool for 5 minutes before transferring to a wire rack.

   

Recipe Notes

Check out @monika_healthyliving's amazing Instagram for more inspo here.....

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These chestnut protein balls make a healthy on-the-go snack with great autumnal flavour. Made with Liberto organic vanilla-flavoured protein shake and chestnut puree, these tasty little treats can be prepped in less than 15 minutes. No baking necessary!

Many thanks to Instagrammer @monika_heathyliving for sharing this recipe with us!

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Chestnut Protein Balls

Course

Protein Balls & Bars

Servings

Balls

Ingredients

• 1 cup ground almonds
• 2 cups gluten-free rolled oats
• 3 tbsp Liberto Organic Vanilla Flavoured Protein Shake
• 1 pinch sea salt
• 250 g chestnut puree
• 1/2 teaspoon dark rum
• 3-5 tbsp Maple Syrup to taste
• 2 tbsp water or milk
• Desiccated Coconut set aside for coating

Course Protein Balls & Bars Servings Balls Ingredients 1 cup ground almonds 2 cups gluten-free rolled oats 3 tbsp Liberto Organic Vanilla Flavoured Protein Shake 1 pinch sea salt 250 g chestnut puree 1/2 teaspoon dark rum 3-5 tbsp Maple Syrup to taste 2 tbsp water or milk Desiccated Coconut set aside for coating

Instructions

1. Combine all of the ingredients into a large mixing bowl.
2. Shape into small (1- 1 ½ inch) balls.
3. Roll each ball in dessicated coconut until completely coated.
4. Refrigerate in an airtight container until use.

Recipe Notes

Check out @monika_healthyliving's amazing Instagram for more inspo here.....

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A nutrition study on carbohydrate intake and risk of death has been causing a media stir this week.

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Do you have high cholesterol? You might like to try the Portfolio Diet.

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If you have little more time, use our ProYo to make overnight oats.

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ProYo Overnight Oats

Course

Breakfast

Servings

Person

Ingredients

• 0.5 Medium Apple grated
• 3 Medium Dried Apricots sliced
• 3 tbsp Oats we used Semper Organic Gluten Free Oats
• 150 g ProYo recipe on our blog - click the link at the top of this page
• 75 ml Coconut Milk we used KoKo

Course Breakfast Servings Person Ingredients 0.5 Medium Apple grated 3 Medium Dried Apricots sliced 3 tbsp Oats we used Semper Organic Gluten Free Oats 150 g ProYo recipe on our blog - click the link at the top of this page 75 ml Coconut Milk we used KoKo

Instructions

1. Layer the grated apple, apricot and oats. Add the coconut milk. Leave overnight, in the fridge.
2. In the morning top with the ProYo and serve.

Recipe Notes

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Our Vegan Protein Shakes are super powered by select additional ingredients. In this series of blogs we will go through why we hand selected each addition to boost our shakes! This month, our probiotics and prebiotics!

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We have very exciting news to share with you! We’ve been busy developing a new range of Vegan Protein Shakes.

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Did you know Liberto Edamame Spaghetti also works well as a noodle?
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We are very excited to share with you that we will be exhibiting at Veg Fest 2016!

For those of you who have not visited Veg Fest before, it’s one of Europe’s keynote vegan festivals!

There’s a lot going on over the weekend: 22^nd – 23^rd October at Olympia London.

The show is bigger and better than last year with extra space and more things to do. There will be over 250 stalls of exhibitors – showing food, body care, cosmetics and fashion. Many are giving clinical trials special show discounts and free samples. There are also key note speakers, conferences, music, cookery demos and activities for children. What more could you want!

Liberto will be at stand CB2, we’ll have our exciting new range, and of course free samples for you to taste! We’d love to meet you so please pop by to say ‘Hi’ and taste our delicious bean pasta!

For more information visit Veg Fest’s website, twitter or facebook. It’s already trending on twitter #VegFest

Love Liberto x

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