We have your perfectly loved-up (and deliciously healthy) Valentine’s Day sorted.
Because one can’t live on popcorn alone, (especially on the most amorous night of the year), we have paired our favourite romantic films with delicious recipes for the perfect (healthy) Valentine’s date night with a difference.
Romeo + Juliet
The tale of star-crossed lovers Romeo and Juliet is perhaps one of the greatest and most enduring love stories of all time. Whilst it has been re-created numerous times, it is Australian director Baz Luhrmann's version, with his distinctively pop culture pastiche style, that remains one of our favourites. His vividly modern take on this classic stars Claire Danes and Leonardo DiCaprio, a soundtrack to die-for, and sumptuous styling by Oscar winner designer Catherine Martin
Like Romeo to Juliet, our wonderfully decadent Panna Cotta with berries and coconut yogurt makes this film’s perfect partner. Settle in, indulge healthilty, and finish with a slow dance to Des’ree. Detachable angel wings optional.
Vanilla, Yoghurt and Cinnamon Panna Cotta
2 scoops WelleCo NOURISHING PLANT PROTEIN Natural Vanilla
300ml nut milk
3 ½ sheets of organic gelatine (for vegan option use 1 scant tablespoon of agar agar)
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
2 cups coconut yoghurt
In a small bowl, pour ¼ cup of the milk and lay the gelatine sheets in an even layer. Set aside for 5 minutes and allow to soften.
Meanwhile, in a small saucepan whisk together the milk, cinnamon and vanilla and bring to a simmer. Add the gelatine and milk mixture, whisking until the gelatine is fully dissolved. Remove from the heat and allow to cool for 5 minutes.
Once cooled, whisk in the NOURISHING PLANT PROTEIN and yoghurt. Pour into 6 glasses or molds if you want to make the panna cotta a decorative shape. Pop onto a tray and allow to set in the fridge for 4 hours.
To serve, either top the glasses with an extra dollop of yoghurt and berries, or turn out panna cottas from their moulds.
MAKES 6 (save the rest for the morning after).
This fanciful and chocolate-fuelled film stars gorgeous French actress Juliette Binoche as a passionate chocolatier who casts a delicious spell on a small quaint village in France and a very sultry 2000-era Johnny Depp. Equally dishy is our Smoochy Sundae served with a moreish (and nutritious) chocolate sauce. For maximum romantic impact, serve in one bowl with two spoons.
1 tablespoon SUPER ELIXIR Greens
3 frozen bananas
2 tablespoons peanut or almond butter
4 tablespoons coconut oil
4 tablespoons raw cacao, sifted
2 tablespoons maple syrup
Peel and chop bananas into 2cm rounds. Place into a sealed container and freeze overnight.
To make the chocolate sauce, place all ingredients into a small mixing bowl and whisk together with a fork until combined and glossy.
To make the ice-cream, place the banana in a high-powered blender or food processor and blitz until smooth ice-cream forms (you may have to wait a few minutes for the banana to soften). Add the SUPER ELIXIR and peanut butter and process to combine. Return to container and freeze again for an hour.
Once chilled, scoop into glasses, top with chocolate sauce, berries and chopped nuts.
When Harry Met Sally
The plot is simple but perfect. Harry (Billy Crystal), a fatalistic political consultant, and Sally, (Meg Ryan), a bright-eyed, punctilious journalist, meet in college, bicker like enemies, grow into a deep friendship, and fall in love - with each other and food. Given New York’s devotion to cheesecake, we felt it was only right to give you our healthy take for a Valentine’s Day dessert with a difference. Not into cheesecake? We are pretty sure if all goes to plan you will asking to “have what she’s having”.
Blueberry, Coconut and Vanilla Raw Cheesecake
2 scoops NOURISHING PLANT PROTEIN Natural Vanilla
400g raw cashews, soaked overnight in cold water
500g blueberries, either fresh or unthawed from frozen
1/2 cup coconut oil, melted
1/3 cup maple syrup
1 teaspoon vanilla paste
2 cups shredded coconut
2/3 cup almond meal
5 fresh, pitted dates
1/2 cup coconut oil
1 teaspoon vanilla paste
Grease and line a 12cm x 27cm loaf pan with baking paper, ensuring to leave some overhanging from the tin (this will help you lift the cake out later).
Place all of the ingredients for the base into a food processor and process until really well combined and coming together. Pour into the tin and using the back of a spoon, press to form an even layer. Set aside whilst you make the filling.
Drain the cashews and place back into a food processor. Process to form a nice smooth paste and then add all of the remaining ingredients and continue to mix until the mix is really well combined.
Spoon on top of the base and smooth over the top. Refrigerate for 3 hours or until set.
Remove the cake from the fridge and slice into bars. Top with extra blueberries and rose petals.