Recipes: Lucy Bee

Thai Butternut Squash and Curry Soup (pictured above)

Preparation Time: 15 - 20 minutes
Serves: 3
Cooking Time: 20 minutes

Ingredients
1 tbsp. Lucy Bee Coconut Oil
1 medium butternut squash, peeled, seeded and chopped
1 medium onion, chopped
3 garlic cloves, chopped
2-3 tbsp. mild curry paste
1 tsp. ground cumin
1 tsp. Lucy Bee Turmeric Powder
A shake of red chilli flakes (to your preference)
700ml vegetable stock
3-4 tbsp. coconut milk
Lucy Bee Himalayan Salt and ground black pepper
Fresh coriander, chopped (to sprinkle on top)

Method
Melt the Lucy Bee Coconut Oil in a large pot over a medium heat.

Add the squash, onion, garlic, curry paste, cumin, Lucy Bee Turmeric Powder, and chilli flakes. Stir to combine.

Once the onions have softened, add the vegetable stock. Bring the mixture to the boil and simmer until the squash is soft (around 20 minutes).

Add the coconut milk and stir in. Taste the mixture and add more curry paste if preferred.

Remove from the heat. Blend the soup mixture using a blender or hand blender/whisk.

Season with Lucy Bee Himalayan Salt and ground black pepper. Top with the coriander.

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Dairy Free Vegan Cacao Truffles

Preparation Time: 5 minutes
Serves: Makes 30 -35 truffles
Cooking Time: None


Ingredients
150g dairy free dark chocolate (we used 85% cocoa), finely chopped
150ml coconut milk
1 tsp. Lucy Bee Coconut Oil
1 tbsp. light brown sugar, optional
3-4 tbsp. Lucy Bee Cacao Powder, for coating

Method
Place the dark chocolate into a saucepan and add the coconut milk, Lucy Bee Coconut Oil (and brown sugar if using). Gently heat until it is nearly coming up to the boil. Stir with a wooden spoon to combine together.

Pour the mixture into a shallow, small dishand leave to set in the fridge until completely firm. To speed this up, you can place it in the freezer.

Once firm, dust a clean work surface with Lucy Bee Cacao Powder. Using a teaspoon, roll the chocolate mixture into small balls (they are really indulgent, so a small one hits the spot!), then roll in the Lucy Bee Cacao Powder and transfer to baking sheets lined with baking paper.

Chill again to firm up. Once solid, transfer to an airtight container and store in the fridge.

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Raw chocolate orange torte

Get creative in the kitchen with our Lucy Bee Lucuma and make this delicious raw chocolate orange torte.
Preparation Time: 20 minutes
Serves: 6 - 8
Cooking Time: None. Freeze overnight


Ingredients
For the base:
150g ground almonds
Large handful dates, pitted and chopped
4 tbsp. Lucy Bee Cacao Powder
4 tbsp. desiccated coconut
2 tbsp. Lucy Bee Coconut Oil, melted
1 tbsp. Lucy Bee Lucuma Powder
1 tsp. vanilla extract
1 tsp. finely grated orange zest
Pinch Lucy Bee Himalayan Salt

For the tart:
400g cashews, soaked for two hours (or overnight)
250ml melted Lucy Bee Coconut Oil
150g – 180g honey (to taste)
45g Lucy Bee Cacao Powder
Juice 4 -5 oranges (or more or less, to taste)
Zest one orange
Pinch Lucy Bee Himalayan Salt

Method
Start by greasing a springform cake tin. In a high-powered blender, blitz the ingredients together for the base until they start to clump or stick together. Press the crust down into the prepared tin, then place in the freezer to firm up while you make the filling.

Place all the ingredients for the tart, into a high-powered blender and process until smooth. Stop to taste and add more sweetener or orange juice, or even Lucy Bee Cacao Powder, if desired. Pour over the tart crust, then pop back in the freezer overnight.

Once ready to serve, remove from the freezer and bring to room temperature for around 20 minutes before cutting into slices. Serve drizzled in raw chocolate sauce and grated orange zest.

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Turkey Chilli with Cacao and Cinnamon

Preparation Time: 20 minutes
Serves: 6
Cooking Time: 45 minutes


Ingredients
1 tbsp. Lucy Bee Coconut Oil
2 onions, finely chopped
2 cloves garlic, crushed
2 to 3 carrots, grated
500g turkey mince
3 tsp. cumin seeds
2 tsp. smoked paprika (I used a medium heat one)
1 tsp. Lucy Bee Cinnamon Powder
1 tsp. crushed coriander seeds
½ tsp. chilli flakes (1 tsp. if you are brave!)
400g can chopped tomatoes
1 tbsp. tomato puree
1 tbsp. Lucy Bee Cacao Powder
1 tin organic black beans drained and rinsed
Lucy Bee Himalayan Salt and ground black pepper
Handful chopped coriander to serve

Method
Over a medium heat place a heavy based frying pan and add the Lucy Bee Coconut Oil. Once the oil has melted, add the onions and sauté for about 2 minutes stirring every now and then. Add the garlic and carrots, and continue cooking for about 5 minutes, stirring occasionally.

Add the turkey mince and, using a wooden spoon, break up any large lumps. Cook for 5 minutes before adding the spices (cumin seeds, paprika, Lucy Bee Cinnamon Powder, coriander and chilli flakes).

Make sure everything is thoroughly mixed, then add the tomatoes, tomato puree, Lucy Bee Cacao Powder and black beans and stir everything together.

Season with black pepper and Lucy Bee Himalayan Salt. Bring to the boil then turn the heat down so the mixture is softy bubbling, cover the pan and cook for 30 to 40 minutes. Stir occasionally so it doesn't stick to the pan. If you need to, add a little water if the mixture seems to be drying out.