As we settle into January, many of us are thinking about a fresh start. The Groovy Food Company has pulled together a small collection of recipes designed to support new-year health goals without feeling restrictive.

The line-up includes protein-packed coconut protein balls, a nourishing scrambled tofu bagel, and a comforting yet wholesome sweet potato curry made lighter with olive oil spray. They’re all simple to make, satisfying, and ideal for easy winter cooking that doesn’t compromise on taste.

And for anyone craving something a little more indulgent, there’s also a batch of rich, salty-sweet miso cookies made with coconut sugar, proving that January can still have room for treats.

 Coconut Protein Balls:

INGREDIENTS:

  •  3 cups Medjool dates, pitted
  • 1 1/2 cups almonds
  • 20g of The Groovy Food Coconut syrup
  • 1/2 cup water
  • 4 scoops whey protein powder, 120 g
  • 1/4 cup dark chocolate chips
  • 1/2 cup coconut flakes, unsweetened

METHOD:

  1. In a food processor, add almonds and process until coarse almond meal texture (bigger pieces are OK). Add dates and water, process until combined, pausing and scraping the walls if necessary.
  2. Add cacao powder, protein powder, and process until well combined, pausing and scraping the walls if necessary. Then add The Groovy Food Coconut Syrup with chocolate chips and give a few pulses to distribute evenly.
  3. Remove the blade. Using spatula scrape the dough off of the blade and walls, pulling into one pile inside the food processor bowl.
  4. Spread coconut flakes on a large plate. Using a small cookie dough scoop, drop balls of dough onto it, cover with coconut flakes (from the plate) and gently roll around a bit.

Scrambled Tofu Bagel

INGREDIENTS:

  • 4/5 sprays of The Groovy Food Buttery Flavour Spray
  • 150g/5½oz silken tofu 
  • ½ tsp garlic powder
  • 1½ tsp ground turmeric
  • ½ tsp smoked paprika
  • ½ tsp Dijon mustard
  • 150g/5½oz firm tofu
  • 2 seeded bagels, halved
  • salt and freshly ground black pepper

METHOD:

  1. To make the creamy tofu mixture, add the silken tofu, garlic powder, 1 teaspoon of turmeric, smoked paprika and mustard to a food processor and blend until creamy.
  2. Roughly crumble the firm tofu in a non-stick frying pan and 4/5 Sprays of The Groovy Food Buttery Flavour spray, with half a teaspoon of turmeric. Lightly fry for a few minutes before adding the creamy tofu mixture. Stir over a low heat and season generously with salt and pepper. 
  3. Toast the bagels and spread half of the avocado on each bagel. Add the tomatoes and a pinch of salt to each bagel. Spoon on the tofu mixture and garnish with the dill and a drizzle of sriracha. Enjoy!

Sweet Potato Curry

INGREDIENTS

  • 4/5 sprays of The Groovy Food Olive Oil spray
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 2 tsp grated fresh root ginger
  • 1 tbsp mild curry powder
  • ½ tsp turmeric
  • 1 tbsp tomato purée
  • 1 tbsp light soy sauce
  • 2 tbsp smooth peanut butter
  • 1 x 400ml/14fl oz tin light coconut milk
  • 400g/14oz sweet potato, peeled and cut into chunks
  • 75–100g/2¾–3½oz kale, thick stalks discarded, leaves roughly chopped
  • 1 lime, juice only
  • salt and freshly ground black pepper

METHOD 

  1. Heat the oil in a saucepan and fry the onion, with the lid on, until softened. Stir in the garlic and ginger and leave uncovered to fry for another 2 minutes. Stir in the spices.
  2. Boil the kettle. Add the tomato purée, soy sauce, peanut butter, coconut milk and 200ml/7fl oz boiling water. Whisk while bringing to the boil, and then add the sweet potato chunks. 
  3. Turn down the heat and cook uncovered for 15–20 minutes until the potato is soft and the sauce has thickened. If the sauce has reduced enough but the potato is not tender yet, partly cover with the lid.
  4. Stir in the kale and cook for 1 minute. Taste and season with lime juice, salt and pepper. 
  5. Ladle the curry over rice or into bowls for dunking the bread in. Garnish with the roasted peanuts, if using, and chilli, if you like it spicy.

Miso Cookies

INGREDIENTS

  • 2 cups (220g) plain flour
  • 1 cup (200g) The Groovy Food Coconut Sugar 
  • 1/2 cup (125ml) melted vegan butter, cooled
  • 1/3 cup (70ml) soy milk, room temperature
  • 1 tbsp miso paste
  • 1 tsp baking powder
  • 1 cup (90g) chopped up vegan chocolate bar(chocolate chunks) or chocolate chips

METHOD

  1. Chop a vegan chocolate bar into chunks. If using chocolate chips, skip the chopping.
  2. In a large bowl, mix the flour, The Groovy Food Coconut Sugar, and baking powder together with a whisk until well combined and there are no lumps of flour left. Set aside.
  3. In a medium-size bowl or jug, mix the melted vegan butter, soy milk, and miso paste very well with a small whisk until it’s smooth and there are no big lumps of miso in the mixture.
  4. Add the wet mixture to the dry mixture and mix well until it makes a cookie dough. Add the chopped chocolate chunks or chocolate chips and fold in gently a few times.
  5. Cover the bowl with a clean kitchen cloth or reusable cling film and rest in the fridge for at least 15mins to 30 mins.
  6. Preheat the oven to 180°C(350°F) a little before taking the dough out of the fridge.
  7. Using an ice cream scoop, scoop the cookie dough and place the dough on a baking tray with a baking sheet or parchment paper. Leave enough space between each cookie so that they have room to spread in the oven Press down the cookies slightly and bake for 12-15 mins.
  8. Take the cookies out of the oven and let them set on the tray for a further 5 mins. transfer them to a cooling rack and cool further. Enjoy!
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