{"id":362951,"date":"2017-10-23T08:43:39","date_gmt":"2017-10-23T07:43:39","guid":{"rendered":"https:\/\/www.intouchrugby.com\/magazine\/?p=362951"},"modified":"2017-10-23T12:35:04","modified_gmt":"2017-10-23T11:35:04","slug":"ghoulish","status":"publish","type":"post","link":"https:\/\/www.intouchrugby.com\/magazine\/ghoulish\/","title":{"rendered":"Four ghoulish healthy vegan recipes from STRIPPD. The recipes all include STRIPPD Vegan protein which can be purchased from Superdrug stores across the UK."},"content":{"rendered":"

Four ghoulish healthy vegan recipes from STRIPPD.<\/h3>\n

The recipes all include STRIPPD Vegan protein which can be purchased from Superdrug stores across the UK.<\/h3>\n

INSTAGRAM<\/a> | TWITTER<\/a> | FACEBOOK<\/a><\/p>\n

\"\"<\/p>\n

These recipes will help you create some tasty yet healthy Halloween treats, whether your hosting a party or handing them out to trick or treaters.<\/p>\n

STRIPPD\u2019s vegan protein contains hemp which has fantastic cholesterol lowering qualities and is also packed full of fibre, as well as vitamins A, C and E. STRIPPD vegan protein costs \u00a319.99 for 490g, and can be purchased from Superdrug or strippd-uk.com<\/a><\/p>\n

Pumpkin and matcha smoothie with vegan vanilla protein<\/h3>\n

\"\"<\/p>\n

Ingredients<\/strong><\/p>\n

2 scoops of STRIPPD Vegan Lean Protein Powder Vanilla<\/p>\n

1 frozen banana<\/p>\n

120g of greek yoghurt<\/p>\n

1\/4 of Tsp of ground cinnamon<\/p>\n

120ml of almond milk<\/p>\n

30ml of maple syrup<\/p>\n

1\/4 of Tsp of pumpkin spice and 150g of pumpkin puree or 2 tsp of Matcha Green Tea powder<\/p>\n

200g of ice<\/p>\n

Method<\/strong><\/p>\n

Lay out all ingredients on the table. Decide between pumpkin or matcha
\nAdd all ingredients to a blender and blend until smooth.
\nPour smoothie mix into a glass and top with preferred toppings<\/p>\n

Macha frosting charcoal cupcakes with vegan chocolate protein<\/h3>\n

\"\"<\/p>\n

Ingredients<\/strong><\/p>\n

Base<\/p>\n

1 scoop of STRIPPD Vegan Lean Protein Powder Chocolate<\/p>\n

1 Tbsp apple cider vinegar<\/p>\n

330ml almond milk<\/p>\n

250g plain flour<\/p>\n

200g caster sugar<\/p>\n

2 teaspoons baking powder<\/p>\n

1\/2 teaspoon baking soda<\/p>\n

1\/2 teaspoon salt<\/p>\n

120ml melted coconut oil<\/p>\n

1 Tbsp Charcoal powder<\/p>\n

Frosting<\/p>\n

1\/2 cup room temperature vegan butter<\/p>\n

3 cups icing sugar<\/p>\n

1\/2 tsp salt<\/p>\n

1 tsp pure almond extract<\/p>\n

1\/2-2 tbsp non-dairy milk<\/p>\n

1 1\/2 Tbsp Matcha Green Tea<\/p>\n

Method<\/strong><\/p>\n

Preheat your oven to 170 degrees Celsius
\nMix the vegan chocolate protein powder, apple cider vinegar, almond milk and plain flour (with whisk or electric mixer)
\nMix the caster sugar, baking powder, baking soda, salt, coconut oil, and charcoal powder (with whisk or electric mixer)
\nCombine both bowls and mix together until smooth. The mixture should be thick
\nSpoon the batter into a tray of 12 cupcakes
\nBake the cupcakes for about 20 min until golden brown and firm. Leave to cool before adding any toppings
\nCombine the vegan butter, icing sugar, salt, almond extract, non-dairy milk and matcha green tea (with whisk or electric mixer)
\nGenerously frost each individual cupcake<\/p>\n

Ghost charcoal cupcakes with white frosting<\/h3>\n

\"\"<\/p>\n

Ingredients<\/strong><\/p>\n

Base<\/p>\n

1 scoop of STRIPPD Vegan Lean Protein Powder Chocolate<\/p>\n

1 Tbsp apple cider vinegar<\/p>\n

330ml almond milk<\/p>\n

250g plain flour<\/p>\n

200g caster sugar<\/p>\n

2 teaspoons baking powder<\/p>\n

1\/2 teaspoon baking soda<\/p>\n

1\/2 teaspoon salt<\/p>\n

120ml melted coconut oil<\/p>\n

1 Tbsp Charcoal powder<\/p>\n

Frosting<\/p>\n

1\/2 cup room temperature vegan butter<\/p>\n

3 cups icing sugar<\/p>\n

1\/2 tsp salt<\/p>\n

1 tsp pure almond extract<\/p>\n

1\/2-2 tbsp non-dairy milk<\/p>\n

Method<\/strong><\/p>\n

Preheat your oven to 170 degrees Celsius
\nMix the vegan chocolate protein powder, apple cider vinegar, almond milk and plain flour (with whisk or electric mixer)
\nMix the caster sugar, baking powder, baking soda, salt, coconut oil, and charcoal powder (with whisk or electric mixer)
\nCombine both bowls and mix together until smooth. The mixture should be thick
\nSpoon the batter into a tray of 12 cupcakes
\nBake the cupcakes for about 20 min until golden brown and firm. Leave to cool before adding any toppings
\nCombine the vegan butter, icing sugar, salt, almond extract and non-dairy milk (with whisk or electric mixer)
\nGenerously frost each individual cupcake<\/p>\n

Charcoal protein smoothie with vegan vanilla protein<\/strong><\/p>\n

\"\"<\/p>\n

Ingredients<\/strong><\/p>\n

1 scoop of STRIPPD Vegan Lean Protein Powder Vanilla<\/p>\n

200ml of almond or coconut milk<\/p>\n

1 Tbsp of activated charcoal powder<\/p>\n

1 frozen banana<\/p>\n

Agave syrup or Sukrine Gold to taste<\/p>\n

Method<\/strong><\/p>\n

Lay out all ingredients on the table
\nAdd all ingredients to a blender and blend until smooth
\nPour smoothie mix into a glass and top with preferred toppings<\/p>\n","protected":false},"excerpt":{"rendered":"

Four ghoulish healthy vegan recipes from STRIPPD. The recipes all include STRIPPD Vegan protein which can be purchased from Superdrug stores across the UK. INSTAGRAM | TWITTER | FACEBOOK These recipes will help you create some tasty yet healthy Halloween treats, whether your hosting a party or handing them out to trick or treaters. STRIPPD\u2019s […]<\/p>\n","protected":false},"author":5,"featured_media":362952,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[20542,5827,19076,20440,19846],"class_list":["post-362951","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-clubs","tag-ghoulish","tag-healthy","tag-recipes","tag-strippd","tag-vegan"],"_links":{"self":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/362951","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/comments?post=362951"}],"version-history":[{"count":1,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/362951\/revisions"}],"predecessor-version":[{"id":362958,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/362951\/revisions\/362958"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media\/362952"}],"wp:attachment":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media?parent=362951"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/categories?post=362951"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/tags?post=362951"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}