On a diet and want a low calorie shake? Working out and need an extra boost? Check out this guide to getting the macronutrient (energy, protein, fat, carb) content you need from our shakes.

Cheer up the darker, shorter days with a hot protein shake. This shake counts as one of your ‘five a day’. Additionally, it contains 15g plant protein per serving.

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Hot Apple Pie Protein Shake

Gluten free (but not if Biscoff is added), Dairy free, Egg free, Vegan, Vegetarian.
Top tip: keep the skin on the apple to boost the fibre!

Course

Protein Shake

Servings

mug

Ingredients

• 200 ml Almond Milk We love Califia Farms Unsweetened
• 20 g Liberto Organic Vanilla Flavoured Protein Shake This is 2 heaped tablespoons
• 2 tsp Almond Butter
• 2 tsp Biscoff Spread Optional: note this contains gluten
• 1 large Granny Smith Apple
• 0.5 tsp cinnamon

Course Protein Shake Servings mug Ingredients 200 ml Almond Milk We love Califia Farms Unsweetened 20 g Liberto Organic Vanilla Flavoured Protein Shake This is 2 heaped tablespoons 2 tsp Almond Butter 2 tsp Biscoff Spread Optional: note this contains gluten 1 large Granny Smith Apple 0.5 tsp cinnamon

Instructions

1. Chop the apple (skin on!) and add all the ingredients to a blender. Blitz well.

   
2. Warm the shake gently in a pan. Serve in your favourite mug.

   

Recipe Notes

The probiotic used in our protein shakes, Bacillus Coagulans, survives high temperatures so these hot shakes still have all the gut benefit!

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Ever wondered why our bean pasta is so special?

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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Boost your dessert with plant protein. So rich and velvety, you might not believe it’s vegan (it is we promise!)

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Black Forest Protein Cheesecake

Vegan, Gluten-free, Wheat-free, Dairy-free. Sooo delicious!

Course

Dessert

Servings

cheesecake

Ingredients

• 2 medium Gluten Free Digestive Biscuits crushed
• 2 tsp Dairy Free Spread melted
• 3 tsp Maple Syrup
• 2 tbsp Almond Milk Cheese we used Nush
• 1 tbsp Coconut cream
• 1 tbsp Liberto Dark Chocolate Protein Shake with Sour Cherry Flavouring
• 0.5 tbsp Cocoa
• 2 tbsp Cherry compote we used Bon Maman
• Cherries to decorate

Course Dessert Servings cheesecake Ingredients 2 medium Gluten Free Digestive Biscuits crushed 2 tsp Dairy Free Spread melted 3 tsp Maple Syrup 2 tbsp Almond Milk Cheese we used Nush 1 tbsp Coconut cream 1 tbsp Liberto Dark Chocolate Protein Shake with Sour Cherry Flavouring 0.5 tbsp Cocoa 2 tbsp Cherry compote we used Bon Maman Cherries to decorate

Instructions

For the base

1. Combine the crushed biscuits, melted butter and 1 tsp maple syrup. Press into the bottom of a single serving glass.

For the topping

1. Combine the coconut cream, almond milk cheese, cocoa, 2 tsp maple syrup and protein powder. Spoon on top of the biscuit base gently, refrigerate for at least 1 hour.
2. To serve top with a layer of cherry compote and a fresh cherry.

   

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Protein powders aren’t just for shakes you know! Try our lemon, coconut & raspberry vegan protein cheesecake.

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Lemon Protein Cheesecake

Vegan, Gluten-free, Wheat-free, Dairy-free. Sooo delicious!

Course

Dessert

Servings

cheesecake

Ingredients

• 2 medium Gluten Free Digestive Biscuits crushed
• 2 tsp Dairy Free Spread melted
• 1 tsp Almond Butter
• 3 tsp Maple Syrup
• 2 tbsp Almond Milk Cheese we used Nush
• 1 tbsp Coconut cream
• 1 tbsp Liberto Organic Coconut & Lemon Protein Shake
• 2 tsp Lemon Juice freshly squeezed
• Raspberries to decorate
• Lemon Zest to decorate

Course Dessert Servings cheesecake Ingredients 2 medium Gluten Free Digestive Biscuits crushed 2 tsp Dairy Free Spread melted 1 tsp Almond Butter 3 tsp Maple Syrup 2 tbsp Almond Milk Cheese we used Nush 1 tbsp Coconut cream 1 tbsp Liberto Organic Coconut & Lemon Protein Shake 2 tsp Lemon Juice freshly squeezed Raspberries to decorate Lemon Zest to decorate

Instructions

For the base

1. Combine the crushed biscuits, almond butter, melted butter and 1 tsp maple syrup. Press into the bottom of a single serving glass.

For the topping

1. Combine the coconut cream, almond milk cheese, lemon juice, 2 tsp maple syrup and protein powder. Spoon on top of the biscuit base gently, refrigerate for at least 1 hour.
2. To serve top with raspberries and lemon zest.

   

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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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Warm up those winter days with a festive spiced, high-protein hot chocolate.

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Protein Spiced Hot Chocolate

Dairy-free, Gluten-free, Vegan.

Servings

Mug

Ingredients

• 250 ml Almond Milk
• 2 Tbsp Liberto Organic Vanilla Flavoured Protein Shake
• 1 Tbsp Cacao powder
• 2 Tsp Maple Syrup
• 0.5 Tsp Mixed Spice
• 1 Tsp Almond Butter

Servings Mug Ingredients 250 ml Almond Milk 2 Tbsp Liberto Organic Vanilla Flavoured Protein Shake 1 Tbsp Cacao powder 2 Tsp Maple Syrup 0.5 Tsp Mixed Spice 1 Tsp Almond Butter

Instructions

1. Gently heat the milk on the hob. Add the other ingredients and combine well using a whisk.

   

Recipe Notes

To make this extra indulgent add a spoon of coconut cream or a square of dark chocolate. Or both!

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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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Protein powder isn’t just for shakes! It’s for cakes too! Instagrammer @monika_healthyliving has created a healthy, modern recipe for a well-loved classic.

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High Protein, Raw Vegan Carrot Cake

Protein powder isn’t just for shakes! It’s for cakes too! Instagrammer @monika_healthyliving has created a healthy, modern recipe for a well-loved classic. This high-protein, raw vegan carrot cake is made with Liberto vanilla protein powder. Not only does it add to the flavour, it also helps to keep you fuller for longer. What’s not to love?

Course

Dessert

Servings

Ingredients

For the cake:

• 2 Large carrots
• 0.5 cup dried coconut
• 0.5 cup ground almonds
• 2 tbsp orange juice
• 2 tbsp orange zest
• 1 tsp cinnamon
• 0.25 tsp Ground nutmeg
• 1-2 tsp stevia
• 0.5 cup raisins optional
• 0.5 cup pecans
• 3 tbsp Liberto vanilla protein powder

For the frosting:

• 2 cups soaked cashews
• 2 tbsp fresh lemon juice
• 2 tbsp Coconut oil
• 2 tbsp Maple Syrup
• Water if needed

Course Dessert Servings Ingredients For the cake: 2 Large carrots 0.5 cup dried coconut 0.5 cup ground almonds 2 tbsp orange juice 2 tbsp orange zest 1 tsp cinnamon 0.25 tsp Ground nutmeg 1-2 tsp stevia 0.5 cup raisins optional 0.5 cup pecans 3 tbsp Liberto vanilla protein powder For the frosting: 2 cups soaked cashews 2 tbsp fresh lemon juice 2 tbsp Coconut oil 2 tbsp Maple Syrup Water if needed

Instructions

1. For the cake: Pulse all the ingredients together in a food processor until blended. Press blended mix into a cake pan.
2. For the frosting: Pulse all the ingredients together in a food processor until blended. Add water for desired consistency.
3. Top with frosting before serving.

   

Recipe Notes

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

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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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A delicious high protein, high fibre dish, perfect for breakfast or dessert.

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Mango Passionfruit Chia Protein Pudding

Servings

person

Ingredients

• 40 g Liberto Organic Vanilla Flavoured Protein Shake
• 180 ml Coconut Milk We used KoKo
• 40 g Chia seeds
• 0.5 medium Passionfruit Scoop out the flesh
• 0.25 medium Mango Sliced
• 0.5 tsp Vanilla Extract

Servings person Ingredients 40 g Liberto Organic Vanilla Flavoured Protein Shake 180 ml Coconut Milk We used KoKo 40 g Chia seeds 0.5 medium Passionfruit Scoop out the flesh 0.25 medium Mango Sliced 0.5 tsp Vanilla Extract

Instructions

1. Mix the chia, protein powder and coconut milk. Whisk with a fork until well combined. Leave to refrigerate for 1-2 hours.
2. Slice the mango, add half to the bottom of the serving glass, pour in the chia mixture, top with passionfruit and the remaining mango.

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

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

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Try our Vegan Pate on these tasty seed crackers.
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