Profusion

Bringing you the health benefits of nature's functionality.

27/11/2025

Layers of comfort… this lasagne is your weekend perfection 😍

24/11/2025

A little protein fudge to power you through the week 💪🍫

🍫8 tbsp almond butter
🍫5 tbsp maple syrup
🍫200g dark chocolate, chopped
🍫60g chocolate protein powder
🍫2 tsp vanilla extract
🍫Profusion Pink Himalayan Coarse Salt Mill

1. Line a baking tray with parchment paper.
2. Add the chopped chocolate to a heat-proof bowl. Set the bowl over a saucepan of simmering water to create a bain-marie, and stir while the chocolate melts. Remove the bowl from the heat.
3. In a separate bowl, combine the almond butter and the maple syrup and whisk until smooth. Add the melted chocolate and the vanilla extract, and mix until everything is evenly combined.
4. Add the protein powder and mix immediately. It will firm up, and should have a cookie dough texture.
5. Press the protein fudge into the baking tray. Smooth the top and place in the fridge to chill for at least 2 hours. Once chilled and firm, sprinkle the salt on top for a delightful sweet and salty contrast. Cut into squares and enjoy!

21/11/2025

Fuelled up on pasta, ready for Wicked 2! 🍝💚

18/11/2025

Cozy midweek vibes? This gnocchi bake has got you covered 🍽️✨

14/11/2025

Need a boost? These chocolate nutty protein bars have got you covered! 😍🍫

🍫50g cashew butter
🍫2 tbsp coconut oil
🍫85g coconut palm syrup
🍫1 tsp vanilla extract
🍫80g chocolate protein powder
🍫60g rolled oats
🍫1 tbsp chia seeds
🍫3 tbsp agave syrup
For the topping:
🍫3 tbsp chocolate chips
🍫1 tsp coconut oil

Heat the cashew butter, coconut oil, coconut palm syrup, vanilla extract and agave syrup in a saucepan over a low heat, stirring continuously until well combined.
Remove from the heat and stir in the protein powder until smooth, then fold in the oats and chia seeds. Place the mixture in an 8×4 inch loaf tin lined with parchment paper.
Add the chocolate chips and coconut oil to a small saucepan and place over a low heat until melted. Drizzle over the tops of the mixture in the loaf tin, and spread to cover completely.
Place in the fridge for 1 hour before removing from the loaf tin and topping with a generous sprinkle of the Himalayan salt. Slice into 10 squares, and then store the bars in the fridge; keep tightly wrapped or in an airtight container for up to 2 weeks.
Enjoy as a pre or post-workout snack for a boost of high protein energy!

11/11/2025

Who said plant-based can’t pack a protein punch? 💪🌱

06/11/2025

Red Lentil Spaghetti: tasty, protein-packed, and waiting for you! 😍🍝

31/10/2025

This winter salad is the perfect way to stay on track now the days are getting shorter and cooler 🥶

🥬 100g Profusion Pea and Fava Protein Chunks
🥬 ½ tsp paprika
🥬 Salt and pepper to taste
🥬 100g Profusion Chickpea Fusilli
🥬 100g spinach
🥬 50g grated carrot
🥬 130g roasted butternut squash
🥬 Handful of mixed nuts

For avocado dressing:
🥑 1 large avocado
🥑 ½ cup tahini
🥑 1 tbsp lemon juice
🥑 1 ½ cup water
🥑 1 tbsp fresh dill
🥑 1 tbsp fresh chive
🥑 Salt and pepper to taste

🥬 Place the protein chunks into 1 litre of cold water, along with 1 tsp salt. Set aside for 10 minutes to rehydrate.
🥬 Heat 1 tbsp olive oil in a pan over medium heat, add in the protein chunks, paprika, salt and pepper, and cook for 10 minutes, stirring occasionally. Once fully cooked, set aside to cool.
🥬 Cook your pasta to the packet instructions.
🥬 Prepare the avocado dressing by placing all the ingredients into a blender and blend until a smooth, sauce consistency.
🥬 Assemble the winter salad by adding the protein chunks, pasta, spinach, grated carrot, roasted butternut squash and mixed nuts into a bowl.
🥬 Finally, drizzle the avocado dressing over the salad and enjoy this high-protein dish.

28/10/2025

Indulging in this protein cookie dough bark is our favourite way to satisfy that sweet tooth without the guilt! 😋✨ Who knew healthy could taste this good? Perfect for snacking or a post-workout treat! 🍪💪

🍪 75g protein powder
🍪 75g oat flour
🍪 35g melted coconut oil
🍪 35g maple syrup
🍪 1 tsp vanilla extract
🍪 Handful of dark chocolate chunks
🍪 Pinch of Profusion Pink Himalayan Salt

🍪 Mix together the cookie dough ingredients.
🍪 Spread onto a lined baking sheet.
🍪 Melt the chocolate and pour over the top of the cookie dough.
🍪 Sprinkle with pink Himalayan salt and place in the freezer for 2-4 hours until completely firm before breaking into pieces.
🍪 Store in an airtight container in the freezer and enjoy the protein-packed treat!

22/10/2025

This creamy spinach orzo is getting us in the mood for cozy season! 🍂

🌱 1 tbsp olive oil (plus extra for serving)
🌱 3 cloves garlic, peeled and minced
🌱 500g Profusion Chickpea Orzo
🌱 500ml vegetable stock
🌱 225g cream cheese
🌱 ¼ tsp black pepper (plus extra for serving)
🌱 ½ tsp onion powder
🌱 Salt, to taste
🌱 60g spinach
🌱 1 tsp lemon juice
🌱 Sprinkle of fresh dill, chopped, for serving

🌱 Place a large pan on a medium heat and add the olive oil. Add the garlic and saute for about a minute.
🌱 Stir in the orzo and vegetable stock. Bring to a boil, then reduce the heat to medium-low. Cover the pan and let simmer for 6-8 minutes or until the orzo is cooked. Drain the orzo.
🌱 Stir the cream cheese, onion powder, pepper and salt into the cooked orzo. Reduce the heat to low.
🌱 Fold in the spinach a handful at a time, then cover the pan until it has wilted.
🌱 Mix in the lemon juice. If the sauce is too thick, add a little veggie stock or vegan milk to thin it out to your desired consistency.
🌱 Serve and top with an extra drizzle of olive oil and a sprinkle of fresh dill – a delicious and easy mid-week meal that’s full of plant-based protein!

17/10/2025

Looking for a quick and easy Autumn pasta? Look no further! Our Red Lentil Fusilli is the perfect pasta for this mushroom dish 👇

🍄‍🟫 150g Profusion Red Lentil Fusilli
🍄‍🟫 3 tbsp pine nuts
🍄‍🟫 3 tbsp unsalted butter
🍄‍🟫 280g chanterelle mushrooms, cleaned and dried
🍄‍🟫 ⅛ tsp black pepper
🍄‍🟫 ⅛ tsp dried red pepper flakes
🍄‍🟫 1 slice of Profusion Protein Bread, toasted and blended
🍄‍🟫 1 tbsp fresh chives
🍄‍🟫 1 clove garlic, crushed
🍄‍🟫 1 tsp dried oregano

🍄‍🟫 Add the fusilli to salted water and boil according to package instructions.
🍄‍🟫 While the pasta is cooking, heat a large frying pan over a medium heat. Add the pine nuts, blended protein breadcrumbs, oregano and garlic, and fry for 5-7 minutes, continuously shaking the pan and stirring, until golden brown. Transfer to a small bowl and set aside.
🍄‍🟫 Return the pan to the hob and adjust the heat to medium-high. Melt the butter in the pan, then add the mushrooms and sauté for 3 to 5 minutes, or until browned and soft.
🍄‍🟫 Drain the pasta and add it to the pan. Toss well and season with black pepper and red pepper flakes.
🍄‍🟫 Transfer to a serving dish and garnish with the toasted pine nuts, breadcrumbs and chives. Serve and enjoy!

14/10/2025

Elevate your nacho game! 🎉 Dive into these delicious nachos made with our Profusion Pea and Fava Protein Chunks for a tasty twist that’s packed with plant-powered goodness! 🌱✨

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London
KT14ER

Website

http://www.profusionorganic.co.uk/

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