Serotonin Cafes Secret Recipe To Starting 2022 With Happiness

Wanna kickstart the new year fresh and fabulous? Well, now you can thank Serotonin Cafe for the keys to their original and most popular dish since they opened the doors in 2015. If you haven’t heard of Serotonin Cafe, you most definitely have been living under a rock… a very big one actually. Serotonin Cafe is pretty much a happiness cafe that serves well…food that makes you happy. Everything on the menu, down to the spices and small ingredients has been thought through in an effort to increase your serotonin receptors. Quite literally, food that makes you happy.

If you have ever paid a visit to this Burnley cafe you will know of their famous ‘Nutrition Bomb’ a true definition of what it’s like to eat the rainbow. Packed full of complex fats, proteins & probiotics, high in fibre & phytonutrients. So what better way to let the silly season stay in the silly year and start on a new, fresh chapter with an exclusive recipe of their ‘Nutrition Bomb’ dish. Yes, that’s right! Head Chef Malcolm has spilled beans so YOU can get back on track to start the year right. The perfect recipe to enjoy all summer long. 


Serotonin Nutrition Bomb
Image Supplied

The Serotonin Cafe Nutrition Bomb

  • 1 Avocado 
  • 90 grams Alfalfa 
  • 80grams Kale 
  • 480grams Baby Spinach 
  • 1 large Lemon 
  • 600 grams Cherry Tomatoes
  • 300 grams Sweet potato
  • 300 grams Japanese pumpkin
  • Sauerkraut ( Shredded red cabbage, salt, and white vinegar) 
  • 1 tbsp Cinnamon
  • 1tsp Ground ginger
  • 1tsp Nutmeg
  • 1tsp Allspice
  • 1tsp Ground glove
  • Pinch of Salt
Green Tahini:
  • 250g Tahini
  • 100ml Water
  • 1 handful Parsley
  • 1 handful Mint
  • 1 large handful Baby spinach
Lemon Dressing:
  • 300ml Oil
  • 100ml Lemon juice
  • 15g Dijon
  • Pinch of Salt
  • Pinch of Pepper
  • 50ml Agave
  • 200grams of Chickpea
  • 50gr Tahini
  • Pinch of  Salt
  • 2 tsp Cumin
  • 25mls Lemon juice
  1. Make the green tahini by washing spinach, parsley and mint. In a blender add tahini herbs water and spinach. Blend until smooth. Pass mix through a sieve. Set aside.
  2. For the lemon dressing, in a large bowl add all ingredients. Whisk until emulsified. Set aside.
  3. For the sauerkraut, remove any hard outer layer leaves of cabbage, with a paring knife remove the hard white core. Slice as fine as possible. In the bowl add vinegar and salt mixing to dissolve the salt. Add shredded cabbage and mix well. Leave it out of the fridge overnight. Mix again the next day. Leave in the fridge overnight. The following day repeat and place in the fridge. 
  4. Mix the nuts together and toast in the oven at 150c for 10 min or until golden brown. Allow too cool. Blend in the food processor. Set aside.
  5. Combine all spices. Cut pumpkin into small triangles making sure to remove membrane and seeds (leave the skin on). Peel sweet potato and rough cut. In a bowl add veg, drizzle with oil, and coat with the spice mix. Place on a lined tray and roast at 220c for 15 – 20 mins or until the veg slips of a knife.
  6. For the hummus, Soak chickpeas in a pot overnight. Cook chickpeas on medium heat for 90 mins until soft. Blend chickpeas with salt lemon juice and cumin. Add tahini and mix. Set aside.
  7. On a lined tray place broccoli florets, drizzle with olive oil and season, roast in the oven at 220c for 4-5 mins.
  8. Pick and wash the kale. Blanch and refresh in cold water.
  9. Next wash and dry spinach. 
  10. To assemble, coat the bowl generously with green tahini, on top add baby spinach. Dress spinach with lemon dressing. In the middle add hummus. Around the hummus arrange; cherry tomatoes, broccoli, alfalfa, blanched kale, sauerkraut. Add wormed sweet potato and pumpkin. Dress again with lemon dressing and garnish with a lemon wedge and roast nut mix. Add half avocado on top. 




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