What we eat effects more than our health, it also has significant impact on the environment. This is where sustainable eating is important. Find out how you can eat more sustainably, to help tackle important environmental issues, such as climate change.

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Many of you have asked about the role of soya in managing menopausal symptoms. We asked a Registered Dietitian to explain the evidence behind this.

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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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This simple gluten free pasta dish is perfect for summer weather. It is vegetarian, however, with one simple swap it becomes vegan.  The fresh flavours pair well with our high protein, high fibre, edamame bean pasta.

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Caprese Edamame Spaghetti

Vegetarian, Organic, Gluten free, Wheat free, Egg free, High Fibre.

Course

Lunch, Main Dish

Cuisine

Italian

Servings

People

Ingredients

• 150 g Liberto Edamame spaghetti
• 5 Tbsp French dressing
• 100 g Mozzarella We used mini mozzarella
• 1 Handful Fresh Basil
• 125 g Cherry tomatoes Halved

Course Lunch, Main Dish Cuisine Italian Servings People Ingredients 150 g Liberto Edamame spaghetti 5 Tbsp French dressing 100 g Mozzarella We used mini mozzarella 1 Handful Fresh Basil 125 g Cherry tomatoes Halved

Instructions

1. Cook the pasta for 3 mins in boiling water, drain.
2. Toss in the french dressing.
3. Stir in the basil, tomatoes and mozzarella. Serve warm or cold.

   
4. To make this vegan simply replace the mozzarella with basil tofu chunks or vegan cheese.

   

Recipe Notes

Liberto Edamame Spaghetti is naturally high in plant protein and fibre. It is made using only 100% organic edamame beans.

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This simple vegan recipe contains a massive 5 portions of vegetables! A versatile plant based meal, easily adapted with any leftovers you have. Alternatively, why not share it as a side salad with grilled meat or fish if you are not vegan.

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Black Bean Buddha Bowl

Organic, Vegan, Gluten free, Wheat free, Dairy free, Egg free, High Fibre.

Course

Lunch, Main Dish

Prep Time

15 minutes

Cook Time

3 minutes

Servings

large bowl

Ingredients

• 75 g Liberto Black Bean Spaghetti Cooked in boiling water for 3 minutes and drained
• 0.25 Large Avocado Ripe
• 0.5 Medium Lime Halved
• 1 Large Carrot Grated
• 1 Medium Courgette Spiralized
• 1 Tbsp Salsa We like hot salsa!
• 2 Large Cauliflower Florets Sliced finely
• 0.5 Cobb Corn Kernels sliced off
• 1 Tsp Black sesame seeds
• 2 Tbsp Dressing We used Lucy's Lime & Chilli Asian Dressing

Course Lunch, Main Dish Prep Time 15 minutes Cook Time 3 minutes Servings large bowl Ingredients 75 g Liberto Black Bean Spaghetti Cooked in boiling water for 3 minutes and drained 0.25 Large Avocado Ripe 0.5 Medium Lime Halved 1 Large Carrot Grated 1 Medium Courgette Spiralized 1 Tbsp Salsa We like hot salsa! 2 Large Cauliflower Florets Sliced finely 0.5 Cobb Corn Kernels sliced off 1 Tsp Black sesame seeds 2 Tbsp Dressing We used Lucy's Lime & Chilli Asian Dressing

Instructions

1. Toss the slightly cooled bean pasta in your chosen dressing.
2. Construct your Buddha bowl, as neatly, or messily, as you like!

   

Recipe Notes

Liberto Black Bean Spaghetti is a soya bean pasta and it is naturally high in plant protein and fibre.

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This Buddha bowl was inspired by the planetary health diet. Liberto Edamame Fettuccine makes the perfect base, ready to be adorned with other plant goodies of your choice!

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Plant-based Buddha Bowl

Course

Main Dish

Servings

Person

Ingredients

• 100 g Liberto Edamame Fettuccine cooked, cooled and dressed with mustard dressing
• 1 large handful Salad greens
• 2 tbsp Hummus Topped with sprouted beans
• 6 Cherry tomatoes
• 1 handful Shredded cabbage
• 50 g Vegan cheese, cubed We used coconut cheese
• 50 g Roasted Butternut squash Cut into cubes
• 75 g Mixed wholegrains or legumes We used a mix of chickpeas, spelt and bulgur wheat

Course Main Dish Servings Person Ingredients 100 g Liberto Edamame Fettuccine cooked, cooled and dressed with mustard dressing 1 large handful Salad greens 2 tbsp Hummus Topped with sprouted beans 6 Cherry tomatoes 1 handful Shredded cabbage 50 g Vegan cheese, cubed We used coconut cheese 50 g Roasted Butternut squash Cut into cubes 75 g Mixed wholegrains or legumes We used a mix of chickpeas, spelt and bulgur wheat

Instructions

1. Simply add the ingredients to a large bowl of your choice! Feel free to substitute for your favourites or any leftovers in your fridge.

   

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Protein powders aren’t just for shakes! Get creative with these recipe ideas & boost your plant protein intake.

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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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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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Brighten a cold and wintry morning with this indulgent tasting, high fibre, high protein breakfast. Using our Liberto shake boosts the protein content by over 10g!

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Chocolate Cherry Overnight Protein Oats

Course

Breakfast

Servings

person

Ingredients

• 50 g Bob's Red Mill Rolled Oats
• 2 handfuls Frozen Cherries Defrosted
• 1 tablespoon Dark chocolate chips
• 125 ml Soya Milk
• 20 g Liberto Dark Chocolate Protein Shake with Sour Cherry Flavouring
• 1 level tbsp Cacao
• 2-3 tsp Honey To taste

Course Breakfast Servings person Ingredients 50 g Bob's Red Mill Rolled Oats 2 handfuls Frozen Cherries Defrosted 1 tablespoon Dark chocolate chips 125 ml Soya Milk 20 g Liberto Dark Chocolate Protein Shake with Sour Cherry Flavouring 1 level tbsp Cacao 2-3 tsp Honey To taste

Instructions

1. Mix the soya milk with the protein shake, cacao & honey, whisk. Combine with the oats. Leave overnight in the fridge.
2. Add a layer of cherries to your serving dish.

   
3. Layer with the chocolate overnight oats.

   
4. Continue layering the cherries and oats.

   
5. Finish with a sprinkling of chocolate chips.

   
6. Enjoy!

   

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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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At Liberto we love to offer great tasting food that is good for our health. We also love to read the most current evidence about how our diet can impact our families’ health for the future.

This recently published study looked at the effects of swapping portions of animal protein for plant protein on heart health.

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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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We were inspired by @romylondonuk to make some protein balls of our own. These almond, vanilla & coconut balls are the perfect healthy snack or post workout fuel! Vegan, dairy free, gluten free, plant based, raw – they tick all the boxes!

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Almond, Vanilla & Coconut Protein Balls

Course

Protein Balls & Bars

Servings

Balls

Ingredients

• 4 Large Medjool dates Pitted
• 1/2 Large Lemon Juiced
• 2 Tbsp Almond Flour
• 2 Tbsp Coconut flour
• 1 Tbsp Almond & Coconut Butter We used Pip & Nut
• 1 Tbsp Desiccated Coconut For decoration
• 2 Tbsp Liberto Organic Vanilla Flavoured Protein Shake

Course Protein Balls & Bars Servings Balls Ingredients 4 Large Medjool dates Pitted 1/2 Large Lemon Juiced 2 Tbsp Almond Flour 2 Tbsp Coconut flour 1 Tbsp Almond & Coconut Butter We used Pip & Nut 1 Tbsp Desiccated Coconut For decoration 2 Tbsp Liberto Organic Vanilla Flavoured Protein Shake

Instructions

1. Combine all ingredients, apart from the desiccated coconut, in a food processor and blitz well.
2. Roll into 9 balls, and coat in the desiccated coconut.

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We were inspired by @romylondonuk to make some protein balls of our own. These ‘truffles’ are the ultimate raw, dairy free, gluten free, vegan, protein packed, guilt free treat! Enjoy!

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Chocolate Cherry Protein Truffles

Course

Protein Balls & Bars

Servings

Truffles

Ingredients

• 4 Large Medjool dates Pitted
• 1/2 Large Lemon Juiced
• 4 Tbsp Almond Flour
• 2 Tbsp Liberto Dark Chocolate Protein Shake with Sour Cherry Flavouring
• 1 Tbsp Dried Cherries
• 1 Tbsp Cacao powder for dusting

Course Protein Balls & Bars Servings Truffles Ingredients 4 Large Medjool dates Pitted 1/2 Large Lemon Juiced 4 Tbsp Almond Flour 2 Tbsp Liberto Dark Chocolate Protein Shake with Sour Cherry Flavouring 1 Tbsp Dried Cherries 1 Tbsp Cacao powder for dusting

Instructions

1. Combine all ingredients, apart from the Cacao powder, in a food processor and blitz well.
2. Roll into 9 balls, and dust with the cacao powder.

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We are so excited that @romylondonuk has used our coconut & lemon protein powder to make her delicious bliss balls! Do check out her super inspiring Insta page for seriously delicious vegan recipes.

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Protein Bliss Balls by @romylondonuk

Photo credit: @romylondonuk

Course

Protein Balls & Bars

Servings

balls

Ingredients

• 4 Large Medjool dates Pitted
• 1/2 Large Lemon Juiced
• 4 tbsp Coconut flour
• 2 tbsp Liberto Organic Coconut & Lemon Protein Shake
• 1 pinch Salt
• 1 tbsp Shredded Coconut For decoration

Course Protein Balls & Bars Servings balls Ingredients 4 Large Medjool dates Pitted 1/2 Large Lemon Juiced 4 tbsp Coconut flour 2 tbsp Liberto Organic Coconut & Lemon Protein Shake 1 pinch Salt 1 tbsp Shredded Coconut For decoration

Instructions

1. Simply blend up all the ingredients, then roll into bitesize balls, wet your fingers, then roll the bliss balls in the desiccated coconut. And you’re done!

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Boost your morning with our super simple Vegan protein porridge.

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Peanut Protein Porridge

Boost your morning with our super simple Vegan protein porridge recipe. Adding 20g (two dessert spoons) of our protein powder adds a whopping 10g of plant protein (not to mention the other healthy fats, vitamins and minerals!) What a start to the day!

Servings

bowl

Ingredients

• 1 Bowl of Porridge, cooked with oat milk We used Bob's Red Mill Gluten Free Rolled Oats
• 10 g Liberto Organic Vanilla Flavoured Protein Shake That's 2 heaped dessert spoons
• 1 tsp Peanut butter Or other nut butter

Servings bowl Ingredients 1 Bowl of Porridge, cooked with oat milk We used Bob's Red Mill Gluten Free Rolled Oats 10 g Liberto Organic Vanilla Flavoured Protein Shake That's 2 heaped dessert spoons 1 tsp Peanut butter Or other nut butter

Instructions

1. Make your usual porridge (we used oat milk), then stir in the protein powder and nut butter. Serve with fresh fruit.

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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, the wonderful Maca & Baobab!

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Warm up a chilly morning with our hot dark chocolate and sour cherry protein shake!

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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!  To begin, our super seed mix!

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Get some quick recipe inspiration…..!

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Our new range of vegan protein shakes are made using pea protein.

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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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A portion of Liberto bean pasta really packs a punch….

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So creamy you won’t believe it’s vegan!
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Did you know Liberto Edamame Spaghetti also works well as a noodle?
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A winner of our recent recipe competition by Georgie Jackman, London.
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Get cooking with Liberto!

We are running an exciting competition throughout June!

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A nutritious quick and simple supper.
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A new study has been published by the Journal of the American Medical Association (JAMA) showing the health benefits of plant protein.

The study analysed a large group of people’s diet and their risk of mortality (death) over a period of 32 years.
They found that people who ate more plant based protein had a lower risk of death. They also found that by replacing protein from meat sources with protein from plant sources risk of death could be cut by as much as 34%! This largest reduction in risk came from reducing intake of red processed meat (e.g. sausages & burgers).

Interestingly this study found that people who ate the highest amounts of meat protein were more likely to be heavier, less physically active, have higher intakes of saturated fat and lower intakes of fibre. People with high intakes of meat protein also had higher risk of death from cardiovascular disease.

As you may expect people who ate more plant protein had healthier diets and lifestyles. It seems our sources of protein (whether plant or meat) can be a marker of a healthy diet, this is because we need to consider which other nutrients come ‘packaged’ with the protein. For example, plant based protein is often packaged with fibre, vitamins, minerals and low levels of fat. Whereas, red meat protein is packaged with saturated fat, sodium and nitrates.

The authors of this study concluded:

‘Public health recommendations should focus on improvement of protein sources.’

This means increasing intake of plant based proteins, and cutting down on meat protein especially processed and red meat.

This study provides more convincing evidence that we should all be focusing on a plant based diet for our future health and happiness.

For tips on how to make your diet more plant based click here to see our blog post on the topic.

To read the study in full on JAMA’s website click here.

Liberto x

Reference: Song M, et al. Association of animal and plant protein intake with all-cause and cause-specific mortality. JAMA Internal Medicine 2016.

An introduction to Plant Based Eating.     

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