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The First Breakfast Club of 2016...

January 25, 2016

We had such a lovely morning with all of you on the 17th January for our Wild Thyme Breakfast Club...
We served about 70 of you breakfast and it was so nice to hear such great feedback and see so many of you enjoying your Vegan wholefood breakfasts!
Here are some photos of some of the breakfast we served:
 

 

One of my Favourites was our Carrot Cake Overnight oats! If you had it at Breakfast Club then you will know how delicious it is, if not then here is the quick and affordable recipe for you to do at home.


 

CARROT CAKE OVERNIGHT OATS:

INGREDIENTS (for 2 Portions):
 

1 Carrot, Grated
1 1/2 T of Coconut, Shredded or Flaked
1/2 Cup Rolled Oats (GF if needed)
3/4 Cup of Non-Dairy Milk
2 T Chopped Pecans & or Walnuts
1 1/2 T raisins & or Apricots
1/2 tsp Vanilla
1tsp Cinnamon
pinch of sea salt
1 T Ground Flax
2 tsp Maple Syrup

METHOD:

Mix all dry ingredients together and then add the wet ingredients, Decorate the top with ribboned carrot, pecans, raisins and coconut. Refridgerate overnight and enjoy cold in the morning!

Easy Peasy (No lemon squeezy needed for this one)



Let us see what yours looks like by sharing photos on our facebook (Wild Thyme Wholefoods Portsmouth ) or tagging @wildthymewholefoods ( #wildthymewholefoods ) on Instagram!



Have a great week Wild Thymers!


 

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