The Rule of 7: Cooking at True Icon


Recipes at True Icon follow a bit of a philosophy. Below are the 7 commandments of True Icon Food. 1: Our recipes are always vegan.

2: They won’t be overcomplicated or make use of ingredients you couldn’t find at your local farmers market or supermarket. This keeps things cheap and convenient.

3: Our cooking is fitness based. Which means a high protein content, healthy fats and wholesome unrefined carbs.

4: We won’t use processed sugar in anything. Sweetness comes from fruit.

5: We will try to only use whole foods. In our weaker moments we might use some fake meats– like in our ‘Chicken’ Sate recipe.

6: We will try to give a breakdown of macro-nutrients and or calories (we may get lazy on this one at times).

7: Lastly, meals should take up the minimum amount of time to prepare and most importantly be downright irresistible.


If you have a recipe that you'd like featured that follows these rules, get in touch and we'll hook you up with a guest spot!

Vegan Blueberry Chocolate Hemp Ice Cream


Vegan Blueberry Chocolate Hemp Ice Cream

This no sugar protein-rich ice cream is fantastic if you're looking for a delicious way to get more protein in your diet. Each batch has 48g of protein for a mere 480 calories.


  • 350g of silken tofu
  • 200g of frozen blueberries
  • 30g of Chocolate Flavour Vegan Blend Protein Powder
  • 200g of soy yogurt
  • One teaspoon of almond essence (optional)
  • One teaspoon of vanilla extract (optional)


  1. Blend all ingredients together until smooth.
  2. From here either put in the freezer for 3 hours, stirring halfway through to avoid the edges freezing completely.
  3. Or place into ice cream machine for 10 minutes until the mixture reaches the consistency of ice cream or stops rotating.
  4. And you're done!

Cucumber and Mint Salad


Cucumber Mint Salad

Cucumber is underrated. On holiday's in Cyprus I've had it served as an appetiser with a pinch of salt. It's eaten with toothpicks while you wait for the main course to arrive. This recipe takes that as a starting point and adds mint, basil cider vinegar and chili to the mix.


Preparation time: Under 5 minutes



400g cucumber sea salt pepper one small chili a tablespoon of cider vinegar Fresh mint leaves



Finely dice the cucumber, chili and mint and toss together. Add the cider vinegar, salt and pepper to taste and serve. Easy!



Chili Lime Butter Bean Salad

A refreshing, spicey summer salad  

Chili Lime Butter Bean Salad - made in less than 5 minutes and fantastic for sharing, the chicory leaves act as edible spoons.

Preparation time: 5 minutes    



200g butter beans Two Tomatoes One head of Chicory The juice of half a lime One small Chili One tablespoon of olive oil Salt & pepper to taste



The Salad: Coarsely chop the tomatoes and add to the butter beans in a large mixing bowl.

The Dressing: Finely dice the Chili and mix with lime juice, olive oil and salt and pepper to taste.

1: Add the dressing to the salad and toss together.

2: Peel the chicory leaves from the head and place in a flower shape around the outside of the serving bowl.

3: Lastly, pour the beans, tomatoes and dressing into the centre of the serving bowl and enjoy!