Don’t have a date for V-Day? Don’t worry, we’ve got something better – Galentine’s Day! Celebrate love and friendship with your closest gal pals – or dude pals! – over good food and drinks this 14^th of February for a guaranteed blast. Oh, and don’t worry about the eats – we’ve got you sorted.  

If you haven't already explored our No Sugar Baking Cookbook - pick it up at 50% OFF for a limited time only - head on over to get your Galentine's baked treats ready.

With that aside, it's time to get your drinks and meals in order! We've got a few impressive treats for you:

Iced Chai Lattes

Serves 4

Cool down from the summer heat with a refreshing iced chai latte – now if you’re in the northern hemisphere and seeking something a little cosier, you can just as easily make these hot lattes.  

Ingredients:

• 4 cups water
• 4 bags chai tea (or 4 tablespoons loose chai tea leaves)
• 2 cups milk (dairy or non-dairy)
• 1 cup ice cubes
• Optional: rice malt syrup, to taste

Instructions:

1. Bring 4 cups of water to a boil in a pot.
2. Remove the pot from heat and add the chai tea bags (or loose tea leaves). Steep for 5-7 minutes, depending on desired strength.
3. Once steeped, remove the tea bags or strain out the loose tea leaves. Allow the tea to cool to room temperature, then refrigerate until cold.
4. Fill each serving glass with ice cubes.
5. Pour the chilled chai tea over the ice, filling each glass about halfway.
6. Pour 1/2 cup of milk into each glass, or adjust to your preference.
7. Stir gently to combine the chai tea and milk.
8. If desired, add rice malt syrup to sweeten the iced chai latte. Start with a small amount and adjust to taste.
9. Garnish with a sprinkle of ground cinnamon or a cinnamon stick, if desired.
10. Stir before drinking to ensure the sweetness is evenly distributed.
11. Serve immediately and enjoy your refreshing iced chai latte!

Thai Milk Tea with Cream Cheese Foam

Serves 4

Trust us, cheese foam is a thing AND it’s delicious! This is our IQS-ified version of the classic Thai milk tea with a creamy and indulgent cream cheese foam topping – you won’t find the spoons of sugar your local store adds in, just real, whole ingredients.

Ingredients:

• 4 cups water
• 4 bags Thai black tea (or 4 tablespoons loose Thai black tea leaves)
• 1 cup heavy cream
• 120 g cream cheese, softened
• 2 tablespoons rice malt syrup (optional, for sweetness)
• Ice cubes 

Instructions:

1. Bring 4 cups of water to a boil in a pot.
2. Remove the pot from heat and add the Thai black tea bags (or loose tea leaves). Steep for 5-7 minutes, depending on desired strength.
3. Once steeped, remove the tea bags or strain out the loose tea leaves. Allow the tea to cool to room temperature, then refrigerate until cold.
4. Prepare Cream Cheese Foam: In a mixing bowl, beat the softened cream cheese until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form.
5. Gently fold the whipped cream into the cream cheese until well combined.
6. If desired, add rice malt syrup to sweeten the cream cheese foam. Adjust sweetness to taste.
7. Fill serving glasses with ice cubes.
8. Pour the chilled Thai black tea over the ice, filling each glass about 3/4 full.
9. Spoon the cream cheese foam on top of each glass, creating a thick layer.
10. Optionally, drizzle a little rice malt syrup on top of the foam for added sweetness.
11. Stir gently before drinking to combine the creamy foam with the tea.
12. Garnish with a sprinkle of ground cinnamon or cocoa powder, if desired.

Mini Spanakopita Starters

Serves 4

Start your meal off with these delicious Greek-inspired filo triangles – crispy and packed with flavour, you can’t go wrong!

Ingredients:

• 200g fresh spinach leaves, washed and chopped
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 150g feta cheese, crumbled
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon ground nutmeg
• Salt and pepper, to taste
• 8 sheets filo pastry
• 3 tablespoons melted butter or olive oil

Instructions:

1. Remove from the oven and let cool slightly before serving. Enjoy these delicious mini spinach and feta filo triangles as a delightful appetizer or entree for four!
2. Remove from the oven and let cool slightly before serving. Enjoy these delicious mini spinach and feta filo triangles as a delightful appetizer or entree for four!
3. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
4. Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, sautéing until softened and fragrant, about 2-3 minutes.
5. Add chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
6. In a mixing bowl, combine the cooked spinach mixture with crumbled feta cheese, grated Parmesan cheese, ground nutmeg, salt, and pepper. Mix well to combine.
7. Place one sheet of filo pastry on a clean work surface and brush lightly with melted butter or olive oil. Place another sheet of filo pastry on top and brush with more melted butter or olive oil. Repeat until you have a stack of 4 filo sheets.
8. Cut the stacked filo pastry into 4 equal strips lengthwise. Place a spoonful of the spinach and feta mixture at the bottom of each filo strip. Fold one corner of the filo pastry over the filling to create a triangle. Continue folding the pastry over the filling in a triangular shape until you reach the end of the strip. Seal the edges with a little melted butter or olive oil.
9. Repeat the process with the remaining filo pastry and spinach filling until you have 16 mini spinach and feta filo triangles.
10. Place the assembled triangles on the prepared baking sheet and brush the tops with any remaining melted butter or olive oil.
11. Bake in the preheated oven for 20-25 minutes, or until the filo pastry is golden brown and crisp. 

Fragrant Chicken Coconut Curry

Serves: 4

Impress your pals with a mouth-watering curry – no trans fats here, just fragrant, wholesome ingredients that come together to make magic. Don’t blame us if your friends ask for a marriage proposal after tasting this dish!

Ingredients:

• 1 tablespoon coconut oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 1 1/2 lbs chicken breast, cut into bite-sized pieces
• Salt and pepper, to taste
• Fresh coriander, for garnish
• Cooked rice, for serving

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté until fragrant and onions are translucent.
2. Stir in curry powder, turmeric, cumin, coriander, and paprika. Cook for 1-2 minutes until spices are toasted and aromatic.
3. Pour in coconut milk and chicken broth, stirring to combine. Bring the mixture to a simmer.
4. Add the chicken pieces to the skillet and simmer gently for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
5. Season with salt and pepper to taste. Serve the fragrant chicken coconut curry over cooked rice, garnished with fresh coriander. 

Spiced Lentil and Vegetable Stew

Serves 4

Serving veggo friends? This is the ultimate dish – packed with flavour and hearty ingredients, it’ll thrill vegans and meat eaters alike.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 cup dry green lentils, rinsed and drained
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté until vegetables are softened, about 5-7 minutes.
2. Add minced garlic to the pot and cook for an additional minute until fragrant.
3. Stir in dry green lentils, vegetable broth, ground cumin, turmeric, coriander, and smoked paprika. Bring the mixture to a boil, then reduce heat to low and simmer for 25-30 minutes, or until lentils are tender.
4. Season with salt and pepper to taste. If the stew becomes too thick, add more vegetable broth as needed.
5. Serve the fragrant lentil and vegetable stew hot, garnished with fresh parsley.

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