Author: Angelique Booyens

Malva Pudding: A Gluten-Free Vegan Take on a South African Favourite

No South African home has gone without a delicious, sweet and sticky malva pudding gracing its table. Let’s be honest, we don’t need an excuse to fill our bellies with this soft and spongy pudding, but what better time feed hungry and happy mouths than over the Festive Season. What Angelique from The Good Roots has done here is create a vegan, gluten-free and refined sugar-free version of an all-time South African Favourite, without sacrificing on any of the taste. If you don’t like the taste of regular gluten-free flour, a combination of 1¾ cup brown rice flour and ¼ cup tapioca flour is...

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Four-Ingredient Dairy-Free Coconut Yoghurt

After making my own coconut yoghurt I’ll never go back to stored bought coconut yoghurt; it’s cheaper and I can control what goes into the yoghurt. This recipe can also be used to make regular yoghurt. The secret to having creamy, thick and tangy yoghurt lies with the  ingredients you use and off course the right method. Agar agar (vegan version of gelatine) and tapioca starch is the best way to thicken coconut yoghurt. When making the yoghurt it is crucial that all pans, jars and utensils are clean (sterilised in boiling water to be sure) to avoid contaminating the yoghurt with bad...

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Fluffy Coconut Yogurt Pancakes with Rainbow Drizzle

These light and fluffy coconut yoghurt pancakes with rainbow drizzle are pretty much the best thing that’s happened to breakfast. And actually, given their beautiful rainbow decorations, they’re great as a celebration pancake cake! The coconut yoghurt can easily be substituted for full-fat Greek yoghurt if you don’t mind the dairy. The brown rice and buckwheat flour can both be substituted with a blend of gluten-free flour and gluten-free oat flour. Serves 2 – 3 Gluten-free, Dairy-free and Refined Sugar-free INGREDIENTS: Dry 1 Cup brown rice flour (sub oat flour) ¼ Cup buckwheat flour ½ tsp baking soda Pinch...

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Creamy Vegan Sundried Tomato and Basil Alfredo

This Creamy Vegan Sundried Tomato and Basil Alfredo recipe was created by Angelique Booyens founder of The Good Roots. INGREDIENTS 1 box edamame and mung bean fettucine 250g white button mushrooms, sliced 1 onion, chopped Salt and black pepper, to taste ¼ cup sundried tomatoes 1 tsp mixed herbs (good life organic) Fresh basil leaves, to garnish Nutritional yeast, to garnish For the creamy sauce ½ cup raw cashew, soaked overnight ¼ cup sundried tomatoes ½ head cauliflower, steamed 1 Tbsp nutritional yeast ¼ cup fresh basil leaves Salt and black pepper, to taste 1tsp oregano ¼ cup coconut...

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“Hormone balancing” Adaptogenic Hot Cocoa

This recipe was created by Angelique Booyens, the founder of The Good Roots. Serves 2 INGREDIENTS 4 tsps raw cocoa powder 2 tsps coconut blossom sugar 1 tsp cinnamon (Ceylon if possible) 1 tsp destarched maca root powder * 2 cups plant-based milk of choice 1 cup hot water 2-4 blocks sugar-free 80% Afrikoa dark chocolate (optional, extra richness) *substitute with ashwagandha or reishi in the evenings to help you wind down before bed. METHOD STOVE TOP  Mix all the dry ingredients together in a cup.  Froth the milk by either heating it up slowly on a stove top...

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