Julie Mitsios | Contributors - Nourish plant-based living

Julie Mitsios

Julie Mitsios with basket of fresh produce
Julie is a trained pastry chef, raw food chef, teacher, and author of the cookbook Eat More Raw. Also the founder of Earth to Table, she is passionate about creating foods that help improve wellness and enhance lifestyle, while not compromising on taste. Striving to make recipes as sustainable as possible, she shows us that food can nourish ourselves and the planet.

Articles by Julie Mitsios

View ›
Recipe

Vegan raspberry and collagen bounty bars

These delicious bounty bars are a wonderful, guilt-free treat that require just a few ingredients and one bowl to make.

- Julie Mitsios
View ›
Recipe

Minted pea, spinach, and cucumber soup

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- Julie Mitsios

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Vegan raspberry and collagen bounty bars

Julie Mitsios

These delicious bounty bars are a wonderful, guilt-free treat that require just a few ingredients and one bowl to make.

dessertsnack
biscuits and barsfinger foodgluten-free option

Ingredients

MAKES 12

TO SERVE

Method

  1. Place the desiccated coconut and collagen powder in a food processor and process for 1 minute to create a fine consistency.
  2. Add the remaining ingredients and process until everything is combined and the mixture starts to stick together. Add a little more water if needed. Place the mixture into silicone moulds and freeze for 1 hour until firm.
  3. Once the bars are firm, remove from the freezer then take them out of the moulds. Next, dip the individual bars into the melted dark chocolate and sprinkle the freeze-dried raspberries, or rose petals if using, over the bars to decorate. Place the bars in the freezer for another 30 minutes to set completely, then enjoy! Store leftovers in an airtight container in the fridge for 2 weeks or the freezer for 2 months.

TIP: Collagen has become very popular in recent years as a beauty booster. While animal-derived collagen has seen a surge in popularity, it’s far more effective to support healthy collagen production is through plant-based formulations such as those created by Edible Beauty – with a synergy of ingredients designed to benefit gut health, too.

They also make a vegan topical collagen: a triple-win for us, the animals, and the Earth.

Julie Mitsios with basket of fresh produce
Julie Mitsios

Julie is a trained pastry chef, raw food chef, teacher, and author of the cookbook Eat More Raw.

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Minted pea, spinach, and cucumber soup

Julie Mitsios

This soup is full of fresh flavours, light, and creamy without the need to use any actual cream. Served chilled, it’s the perfect dish to throw together when you don’t have much time on your hands.

dinnerlunch
soup

Ingredients

SERVES 2–3

TO SERVE

Method

  1. Place all the soup ingredients in a blender except ½ cup of peas and the mint. Blend until smooth. Add the reserved peas and mint and pulse just a bit, so that the soup has some texture.
  2. Pour into bowls and serve with coconut yoghurt and cucumber ribbons.

 

Eat More Raw book cover This recipe is an edited extract from Eat More Raw by Julie Mitsios. Published by Earth to Table.

 

Julie Mitsios with basket of fresh produce
Julie Mitsios

Julie is a trained pastry chef, raw food chef, teacher, and author of the cookbook Eat More Raw.

This recipe was originally featured in Nourish plant-based living, Issue 66 • View magazine

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YOUR INPUT