Lara Sayegh (2026)

31/10/2021

No tricks here, just treats in the form of these spooky, Almond Cashew Cream 🎃👻🎃
Loaded with delicious nutty goodness. Fancy the recipe? Scroll below x

Recipe:

Ingredients:
1 Cup almond flour
½ cup dessicated coconut
½ tspn baking soda
3 tbspn maple syrup
2 tbspn coconut yogurt
¼ cup of coconut oil
1 tspn vanilla extract
1 egg
pinch of salt

Cashew Cream Icing:

Ingredients
½ cup of soaked cashews
2 tbspn coconut yogurt
1 tbspn maple syrup
squeeze of lemon
pinch of salt
1 tbspn coconut oil

Method:

1.In a large bowl, combine almond flour and desiccated coconut, baking soda, pinch of salt.
2.In a separate bowl, whisk together the egg, coconut yogurt, maple syrup and coconut oil and vanilla extract.
3.Combine the wet and dry ingredients together gently with a spatula to form the cookie batter.
4.Spoon out a tablespoon size of the batter onto a lined baking sheet, press into each cookie cutter with your fingers.
5.Bake for 15 minutes, 180 degrees until golden brown.
6.Serve and let it cool for 10 minutes.
7.Prepare the cashew icing filling by draining the soaked cashews and blend wet ingredients until well-combined.
8.Spread the icing mixture onto the cookies and decorate as desired.

.glutenfree

16/09/2021

Tempeh Stir Fry with Peanut Butter Sauce 🥜

I think everyone needs a good, classic stir fry recipe in their quick dinner archives and I think this should be one of them.

Generously doused in homemade peanut sauce, fresh garlic, ginger, soy sauce, lime, and sesame oil. Danggg 🍃 the trickiest part is knowing when to stop 🤤

Recipe can found through the link in bio or down below 😀

Ingredients

PEANUT SAUCE

• 1 tbsp Fresh Ginger
• 1 Garlic Clove
• 1/2 Cup Peanut Butter
• 2 tbsp White Wine Vinegar
• 60 ml Cup Soy Sauce
• 60 ml Water
• 1 tbsp Sesame Oil
• 1 tbsp maple syrup

MAIN DISH

• 230g Organic Smoked Tempeh purchased from .world
• 200g White Cabbage
• 1 Brocolli, cut into small pieces
• 1 Green Onions, thinly sliced
• 2 tbsp Sesame Seeds

Directions

• Combine peanut sauce ingredients in a food blender, and blend until the peanut sauce is creamy smooth.
• In a large wok, heat sesame oil over medium-high heat. Add the tempeh, and let it fry for a few minutes on each side until golden brown. When the tempeh looks crispy remove from pan and set aside on a plate.
• Using the same pan, add in the cabbage and sauté over low heat until soft and tender, about 10-15 minutes. • Add in the brocolli and stir for a few minutes. Then, add tempeh and add peanut sauce. Toss to coat and allow to cook for another 1-2 minutes.
• Garnish with sesame seeds and green onions (optional). Enjoy!

10/09/2021

🌿 Thai Cashew Salad 🌿
I’ve been revisiting some old recipes on the archive lately and this Thai Cashew Salad has been getting plenty of attention it deserves!
Fresh, crunchy veg, bright herbs, sautéed cashews, fiery thai salad dressing ~ totally outstanding, yet unexpected 😝😍

There is a link in bio for the recipe (or below), so if you are feeling inspired you can make the recipe this wkend.

Ingredients:
For the dressing:
* 1/3 cup olive oil
* 3 cloves garlic, peeled
* 3 tbsp soy sauce
* 3 tbsp water
* 2 tbsp white wine vinegar
* 2 tbsp maple syrup
* 1 tbsp sesame oil
* 1 tbsp ginger paste
* a squeeze of lime juice
* 1 tbsp sesame seeds
* 1 tsp tahini

For the salad:
* 400g frozen edamame
* 500g baby kale
* 3 large carrots
* 2 red peppers
* 2-3 finely chopped spring onion
* Bunch of coriander
* 3/4 cup cashews
* 50g Sesame seeds

Method
1. Use a food processor to blend the dressing ingredients until smooth. Then transfer to a mason jar.
2. Next, cook the edamame beans for 3-5 minutes in a pot of boiling water.
3. Drain and allow it to cool. Meanwhile, chop finely the kale, carrots, peppers, coriander, and green onions into thin strips or shreds. Transfer to a large serving bowl.
4. Add the kale, carrots, peppers, cilantro, green onions, edamame, and cashews together until well combined.
5. Drizzle with the prepared dressing, toss gently a few times, and serve immediately.

.glutenfree

07/09/2021

☀️A taste of Greek Summer ☀️ I have partnered with my friends over at AGERAS Extra Virgin Olive Oil] to give one lucky person the chance to try their delicious Greek Extra Virgin Olive Oil sent all the way from Crete 🇬🇷
What I call Mediterranean treasure 😆
To enter:
🫒 Follow AGERAS Extra Virgin Olive Oil] and .greens
🫒 Like this post
🫒 Tag 3 friends who would love to have this in their kitchen staple. Each tagged friend counts as an entry

Giveaway ends 14th September and winner will be announced on stories. Good luck 🤞
Uk residents only 🇬🇧

05/09/2021

Excuse me while I tuck into this creamy Açai smoothie drink on this fineee morning 😜🌞
Fancy giving it a go? Recipe now on my blog.

✨Recipe link on my bio page

26/08/2021

Any Açai lovers out there?! 🥰 Well I’ve got a new one for you… Oat-y Açai Smoothie! This decadent dessert (or - who are we kidding - breakfast!😂) is a nutrient-dense, plant-powered delight, perfect for summer days that need a little extra boost in the mornings 💜☀️

This recipe goes out to for gifting me their delicious organic açai powder. If you fancy buying their açai or any of their products online, I have a 5% discount code for your online order- just enter freshgreens5 at checkout ✌🏻

Recipe:

Ingredients:
• 2 Frozen bananas
• 1 tbsp organic açai powder
• 50g Oats
• 100g Frozen blueberries
• 120ml Almond Milk

Toppings:
• 2 tbsp health granola oats
• 1 tbsp cacao peanut butter

Method:

1. Place all ingredients in the blender and blend on high until smooth and creamy. Add desired toppings and sweeten to taste. Enjoy immediately.

07/08/2021

Now I don’t know about you, but I take chocolate indulgence seriously 🍫 When I crave something sweet, I definitely don’t mess around. I want to sink my teeth into something substantial, for it to announce its presence and feel like I actually ate something indulgent. These Raspberry Brownies are just that from ✨
Aside from their incredibly rich, satisfying flavour, the texture of them is ultra soft, chewy and have that dense brownie quality and is only made in 15 min! Happy baking 😊

Recipe

Ingredients

Joy Makers Organic Brownie Mix
75g Coconut Oil
100g Water
20g Maple Syrup
150g Fresh Raspberries
Pinch of Salt
100g Chopped Walnuts (optional)
Toppings: 1 Tbsp Coconut Yogurt

Directions

1. Preheat the oven to 180 degrees. Line a baking tin with baking paper.
2. In a large mixing bowl, add the Joy Makers brownie mix followed by water, maple syrup, coconut oil and pinch of salt.
3. Whisk well until mixture is combined. Add chopped walnuts for extra crunch (optional)
4. Transfer the batter into the prepared baking tin. Smooth it with a spatula and decorate with fresh raspberries.
5.Bake in the oven for about 15-20 mins (depending on how gooey you like your brownies).
6. Once ready, cool on a wire rack, cut into 12 pieces and serve with coconut yogurt.
Storage: Stick them in the fridge once cool and they will become deliciously fudgy after a few hours.

.glutenfree

09/07/2021

It’s been a while since I last posted a plate, so here’s what I am munching today 🌱💫

In partnership with , this simple dish highlights their delicious, creamy organic Tahini made of 100% unpeeled sesame seeds - this stuff is good on just about EVERYTHING 💥 deliciously nutty, smooth and just the right amount of sharpness - what’s not to love? 😋

Head over to my bio page or and get a 5% discount on your order. Just type in freshgreens5 at the checkout ❤️

Buddha Bowl style: cooked quinoa, steamed kale, roasted sweet potatoes, walnuts, red cabbage, spring onion, avocado, and a lip-smacking Lemon Tahini, Olive Oil dressing. Something to treat yourself when your body is craving veggie-loving plants 🌱🌞

.glutenfree

15/06/2021

So these . I am pretty over the moon for them. And they are definitely the most decadent recipe in the archives – loaded with serious chunks of dark chocolate, a moist, cake-y crumb and unparalleled richness 🍫
almond butter adds a fabulous sweet-meets-salty flavour, and the perfect contrast to the dark chocolate. The ultimate comfort food 👌🏻😆🍫 Would you try them?

Get the recipe on www.freshgreensblog.co.uk or head straight to my bio page to get the full recipe on my website - under ‘Sweet’ category ✨

.glutenfree

09/06/2021

🍠 Sweet Potato Noodle Salad 🍠

I can feel the summer in the air in right now which means it’s time for salads! 🥬🌈✨
To get you inspired, may I offer up this delicious Sweet Potato Noodle Salad made with you guessed it! Spiralised Sweet Potatoes.... Nestled into a bed of fresh greens along with sautéed pumpkin seeds, sweet corn and finished with a generous drizzle of olive oil. Dressing: I used my go to tahini-ginger-lime-soy sauce with a dollop of maple syrup for that sweet kick👌🏼

This health bomb of a salad is very delicious, fresh and light! 🥰 Comment below if you fancy the recipe.

.glutenfree

07/06/2021

What I’ve been up to lately ✨

I am beyond excited to share with you my latest non food related project: A R T 🌈🎨 one I’ve been keeping all to myself these last couple of months 😁
If you like to take a sneak peak and fancy following my art journey, then head over to .art page and you’ll get to see how I paint behind the scenes at home 😊
(PS. A new website will be coming out this month for prints and originals if you’re interested)! 🌈🧡✨
Let me know what you guys think in the comments below 😊 X

02/06/2021

Oh hello, Thai Cashew Summer Salad! 💚 Fresh, crunchy veg, bright herbs, toasty sesame, and a fiery tahini dressing that will come together in a chorus to make your tastebuds SING!

This is the kind of meal you'll want to curl up to on those cosy summer bbq nights 🥰 It's hearty, fresh and just plain delicious.

A cornerstone ingredient in this salad dressing comes from Extra Virgin Olive Oil - I have plenty of reasons to love this humble oil. Its fruitness takes on an incredible pungent taste that makes this dish so lip-smackingly delicious AND I use it just about everyday in my kitchen routine - Mediterrean style 😉

FULL Recipe will be coming soon on my NEW website which I am currently working on.... What are you cooking for dinner? Tell me down below 🙂

.glutenfree

Lara Sayegh